Friday, January 2, 2009


Two days into 2009 and the year has been so far uneventful. I dread the day I have to start classes. Back to textbooks, pulling all-nighters, and stressful assignments. I’m trying to make these last few days of break last as long as possible.

Regardless of the fact that I have been eating horribly over the holidays, I decided to bake a cheesecake today. I have a wonderful recipe from my mothers classic Women’s Club cookbook, full of all things southern and delicious.

Creamy vanilla
5 (8 oz) pkg. cream cheese, softened
1 ½ c. sugar
3 eggs
2 ½ tsp. vanilla extract
Cookie crust (recipe follows)

Cookie crust: crush 30 pecan shortbread cookies (any brand)with rolling pin and stir together with 3 tablespoons melted butter until well blended. Firmly press mixture evenly on bottom and 1 inch up sides of a 10 inch spring form pan. Bake at 350˚ for 5 minutes.

Vanilla Cheesecake: Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, beating well. Add Eggs, 1 at a time. Stir in vanilla. Bake at 350˚ for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for 30 minutes. Remove and cool on wire rack. Cover and chill 8 hours. Garnish with strawberry sauce if desired. Yield: 12 servings.

Strawberry sauce: Put a one pound bag of the frozen berries in a saucepan and mixed it with about 1/3 cup sugar and bring it to a boil. Then turned the heat off and let the berries sit to cool.

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