I’ve been making this cheesecake recipe for years with great results. It was given to me by a friend who proclaimed it to be the best.
Traditionally, I make it at Valentine’s Day with either fresh strawberries or raspberries. This year I’ll use the former. This is a baked recipe and you’ll need a spring form pan which are available at cooking stores and a few grocery stores. You’ll also need a decorative platter or plate.
Dear Abbey Cheesecake with a Few Revisions
1 1/3 C. powdered sugar
1 1/2 C. graham cracker crumbs
1/4 lb. butter
1 C. granulated sugar
1 t. vanilla
24 oz. cream cheese
1 small container fresh strawberries, cut lengthwise into thirds as seen above
Optional: 2-3 T. any flavor jelly or jam for glazing the berries
Note: I omit the sour cream from this recipe because with cheesecake you don’t need those extra calories. I also use reduced fat cream cheese, not non-fat. It cuts a little fat from the recipe and you won’t miss it a bit!
Melt butter and add cracker crumbs and powdered sugar for the graham cracker crust. Line bottom of spring form pan, packed firmly.
Combine granulated sugar; cream cheese; vanilla; and eggs. Mix well. Pour into pan over graham cracker crust. Bake at 350 degrees for 50 minutes.
Remove from oven, remove the outer ring of the spring form pan and let cool. When ready to serve, remove from metal pan to decorative platter and top with fresh strawberries in a circle fashion, as seen above.
If the strawberries are tart you can melt a little jelly (most flavors work fine) and brush it on the berries with a pastry brush.
The next blog post on Joy of Nesting will be a favorite, creamy fudge recipe. I’ve been making it since I was a teenager.
Enjoy your weekend! Shiree’