Little Sunshine had her birthday recently, and she chose cherry cheesecake for her celebratory dessert–a new departure for her, and one which made her mother very happy. Joan loves cheesecake. I don’t, really. To me, it’s just too reminiscent of the 80s. Everyone made cheesecake, and they made a big deal about cheesecake in a way that still bugs me–all those irritating cheesecake cookbooks, Erma Bombeck-y columns and Cathy cartoons about cheesecake, ugh, ugh, ugh . . .
I’m a crank. I admit it. Anyway, I made the cheesecake, and although I’m no fan, still, this recipe is a very, very good one. If I were going to like cheesecake, I’d like this one.* You should try it, if you like cheesecake.
Cheesecake, adapted freely from Chantal’s New York Cheesecake
15 graham crackers, crushed
3 tablespoons granulated sugar
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups granulated sugar
3/4 cup milk
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.
In a medium bowl, mix graham cracker crumbs with sugar and melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this probably won’t prevent cracking (mine cracked like San Francisco in 1906) but it’ll make you feel like you tried. You can always cover it with 3/4 cup sour cream mixed with 3 tablespoons of powdered sugar. Chill in refrigerator until just before serving.
Top with canned cherry pie filling, if your daughter insists.
*Give me a jam and whipped cream-filled Victoria Sponge, especially for breakfast!