Since making this chessecake there has been an incredible amount of self control going on at our house. Sure we inhaled half of it the first day but since then we haven’t touched it. We are expecting friends for dinner tomorrow night so I am actually saving it.
Want a little bit of insight? The real reason it is still around is because I am neurotic. I have a way of needing things to be just so. In the case of this cheesecake we had half left so it made sense to save it all. Because there was half. Rational right?
Had there been a third or a quarter or anything less I am sure that we would have continued eating it. My poor sweet husband knowing and understanding my neurosis has not dared to touch it. And I love him for putting up with me.
How bad is this really? It’s bad. I have a set way in my head of thinking of the leftovers- particularly when they are baked goods or sweets.
For example I had nine leftover cupcakes the other day and the fit neatly in three rows of my cupcake pan in my fridge. After an event I added one more to it so there was 10 (I like even numbers more than odd). Nathan thinking it was safe since the 10th one looked like the odd man out asked if he could eat it.
No. Sorry love. I am neurotic and now in my mind 10 is better than 9 so you have to leave it.
Living with me comes with cupcakes and cheesecake and one terrible case of the crazies sometimes.
BUT we all get to eat more cheesecake tomorrow and enjoy it.
I am blessed more than you know to have people who put up with me.
Ps. This cheesecake? The best I have ever had. And I am not kidding.
One year ago today: Snickerdoodles
Cheesecake with a Chocolate Cookie Crust (serves 10-12 easily)
From Martha Stewart
One half of a batch of this cookie recipe for the base
2 1/4 cups sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs
Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Pat the cookie dough evenly into the bottom of the prepared pan. Place pan on a baking sheet. Bake until crust is set, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.