A few days ago, after looking at books, Fuzz and I decided to drop into the book store coffee shop for coffee and a snack. As we waited for the counter guy to finish his (never-ending) conversation with the woman ahead of us, we looked at the baked goods which at this particular coffee shop, can be decent.
Fuzz: Should I get the cupcake, mommy?
Me: Sure, but the icing might make you sick.
Fuzz: The sugar cookie looks good.
Me: That seems like a good choice.
Fuzz: (eyeing a slice of plain New York cheesecake) Wait! That’s what I want. Cheesecake!
At that moment, I was proud of Fuzz for rising above the boring sugar cookie and wanting something more sophisticated. But at the same time, I realized cheesecake was an appropriate late afternoon snack. I was trying to think of a way to talk her back into the little cookie when the counter guy wrapped up the conversation and then headed over to the coffee area to make the customer’s complicated drink. I wasn’t prepared to wait another eternity.
Me: You know, we really need to get home to Lizzie. Let’s just go.
Fuzz said ok and fairly cheerily at that. She knew we had low fat ice cream at home, and to her, that seemed just as satisfying as a slice of cheesecake. So we headed home and had slightly healthier options, but I couldn’t escape the cheesecake. It’s been on my mind for the past few days and I’ve decided to make a really good one which I can serve at a more appropriate time of the day. I’m working on it and will get back to you with the results.
{ 13 comments… read them below or add one }
Can hardly wait to see what you’ve come up with!
http://www.snopes.com/inboxer/nothing/cheesecake.asp
If you don’t feel like making cheesecake you could always wait till July 30 and get a slice for $1.50 from The Cheesecake Factory.
mmmm…cheesecake…
That’s one of my 7 yr-old daughters’ favorite desserts, too–probably right behind homemade banana cream pie, which she requests for her birthday instead of cake!
Katrina, it’s not fancy. It’s actually an old New York style plain cheesecake, but it’s the one I always thought was the best. I haven’t made it in a while.
Jackie, it’s too late. I already bought the ingredients
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Dana, that’s great! I didn’t try cheesecake until I was 13….and it was hospital cheesecake! At the time, I thought it was the best dessert ever. That was the beginning of my life long quest for good cheesecake.
I can’t wait to see your favorite recipe. I’ve still been wanting to try the Junior’s recipe you posted a while back. Do you have any tips for reducing “cracks” on the surface? I usually do the water bath for even cooking, but still encounter cracks on the surface.
Rina, this super duper cheesecake recipe I’m typing has all sorts of tips for preventing cracks. Mine is in the oven now. It better not crack.
Haha, cute :0) Can’t wait to see the resulting cheesecake!!
Now I want cheesecake! I wonder if I have the ingredients for my favorite recipe…
I was going to suggest a vanilla bean cheesecake, but I guess you’ve already started making one. Vanilla beans are too expensive anyway.
My cheesecakes always crack. That’s why we have sour cream topping! Low temperature and a longer period of time seems to be the way to go – also letting it cool down slower. I’m usually too impatient for that.
I actually like your low fat “Heavenly Cheesecake”. Oh, and have you tried the new Nabisco 100 Calorie Cheesecake Bars? I think overall those snacks are gimmicky but the Cheesecake Bars and very good and satisfying.
Wait, there’s an INAPPROPRIATE time to eat cheesecake? What would the Golden Girls think?
Cheesecake is awesome. She has good taste.
When my siblings and I were younger, my mom would make cheesecake for our birthdays. I remember going to other kids’ birthday parties and being disappointed when there was no cheesecake.
I found a version of the Lindy’s cheesecake on Epicurious and read the reviews.
That version starts with 10 minutes at 550 degrees F and spends another hour in the o ven at 200 degrees F. Many of the reviewers claimed that 550 charred the top of their cheesecake. Other reviewers thought the cook time was not long enough and others thought the cheesecake was perfect.
One thing I’ve learned is that the high initial cook time is supposed to give cheesecakes that nice golden brown top. 15 minutes at 350, which is what this recipe calls for, does not give you that nice brown top.