Culinary

Cheese Cake

Here I am going to tell you  about my favorite food.

Perhaps everybody eats chocolate to relieve stress, it's different with me, If I eat cheese I will feel happy. At that time, already almost a month I didn't eat Cheese. I always imagined that I would eat cheese everyday, and when my mother's birthday, I would buy cheese cake for her so I would eat cheese cake too (the way that I could eat cheese haha... :))). My mother's birthday came, and I bought cheese cake for my mother. The cake that I bought was nice, but that cake less cheese tasted. My brother's birthday would soon came, and I suggested my mother to bought him cheese cake . I bought cheese cake at cizzcake, and I bought double cheese cake, immediately, we ate that cake in the car, WOW THE TASTE WAS VERY NICE, and I planned that I would buy again that cake someday. I search how  make cheese cake in the internet, and this the procedure:

Cheesecake Supreme

( source: www.bhg.com)

 

Ingredients Crust:

1 3/4

cups finely crushed graham crackers

1/4

cup finely chopped walnuts

1/2

teaspoon ground cinnamon

1/2

cup butter, melted

Filling:

3

8 ounce packages cream cheese

1

cup sugar

2

tablespoons all-purpose flour

1

teaspoon vanilla

1/2

teaspoon finely shredded lemon peel (optional)

2

eggs

1

egg yolk

1/4

cup milk

 

Dairy sour cream (optional)

 

Seedless red raspberry preserves (optional)

Directions

Crust:

1. In a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.

Filling:

2. Soften cream cheese. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat). Stir in milk.
3. Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.
4. Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired. Makes 12 to 16 servings.

From the Test Kitchen

Up to 1 day ahead, prepare and bake cheesecake. Cool as directed, then chill. Just before serving, swirl on sour cream and preserves, if desired.

Nutrition Facts

(Cheesecake Supreme)

Per serving:
• 429 kcal cal.,
• 32 g fat
• (18 g sat. fat,
• 137 mg chol.,
• 329 mg sodium,
• 30 g carb.,
• 1 g fiber,
• 7 g pro.
• Percent Daily Values are based on a 2,000 calorie diet

My pray came true, My mother got cheese cake from her friend, and I could taste cheese cake again, HAHAHAH I WAS VERY HAPPY :)), the cake was different with cake that we bought, when my brother's birthday, that is mixfruit cheese cake and that cake was more delicious than double cheese cake. This that cake:

Someday I will make this cake, and I will eat all my cake :))