Friday, December 21, 2007

Calling All Cars

We are in some what of a cooking crisis here at the Seattle home office. Johanna decided to make a classic cheesecake for Christmas dessert. We've not had home made cheesecake for a couple years as we outsourced the task of cheesecake making to the Cheesecake Factory. I mean, its a factory...for making cheesecake.... How can the mom and pop home baker stand up to such industrialization?

In any event, we always used the same method for making cheesecake as we did for making chocolate chip cookies. IE, you flip over the package of Nestle's Tollhouse Chocolate Chips and follow the instructions. Only in this case it had been the Philadelphia Cream Cheese recipe on the back of the box.

Apparently, we've been saved from our own selves by the Kraft corporation. Which has saw fit to change the recipe to something "healthier". They basically removed a bunch of the fatty ingrediants in their recipe. They didn't reduce how much cream cheese you put in.... No they need you to keep buying that, but they reduced everything else. Last I checked, cream cheese is still pretty unhealthy. So, your left with a recipe that is neither healthy nor the tasty original. The limbo of cheesecake, if you will.

So, I thought that maybe one you might have tucked away an old school cheese cake recipe some where, might be willing to post it, and save Christmas (well, that's overly dramatic, but you get the idea).

Blake

4 Comments:

Blogger jed-laura said...

Blake-

My wife, Laura, makes killer cheesecakes... I'm not sure if she always uses the same recipe or not, I'll ask her and have her post the recipe if she has a specific recipe.

At work, I just had a piece of Godiva chocolate cheesecake from the cheesecake factory... it was overwhelmingly rich and yummy.

-Jed

11:15 AM  
Blogger Our son Kade said...

Crust:
1 pkg graham crackers, crushed
1/3 cup margarine, melted
1/3 cup sugar. Mix together, press into pie pan
Filling:
2 8oz pkg cream cheese
2/3 cup sugar
2 eggs
Mix until smooth, spread over crust. Bake at 375 for 20 min. Cool for 15 minutes before spreading with topping of: 1/2 pint sour cream mixed with 2 TBL sugar, 1 tsp. vanilla. Mix, spread on baked filling. Return to oven, and bake at 425 for 10 minutes. Cool.

That's our recipe we got from Toni Walker years ago, its really good. I think you could make it in a spring form if you wanted, but we always use a regular pie pan. Hope you enjoy. Its a good recipe, not as dry as a new york cheesecake, more moist, real yummy. :) Love you guys. sis. Blake - did you get my email?

1:16 PM  
Blogger Sandra said...

Hey Blake and Johanna, I, alas, have fr some strange reason never made a cheesecake--maybe cuz I have always lived in cities where there were lots of places to buy really good ones.
And maybe cuz I'd rather take my dairy fat quota in cheese itself, not dolled up in a dessert (and in fact one of the things I did today was go buy the cheeses for the cheeseplate at the Christmas eve dinner at Linda and Hans (who LOVES cheese). Sorry not to help, but I am sure someone will bail you out. Love, S

1:37 PM  
Blogger Sandra said...

PS You could also always look at the recipes on Epicurious.com--we have had really good luck there through the years. S

1:38 PM  

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