Monday, September 22, 2008

Happy birthday to you...happy birthday to you...

...happy birthday dear hubbyyyyyyyyyyyyyyy...happy birthday to youuuuuuuuuu

So last week was Michael's b-day. It was a milestone one. I think we had about 5 different parties or dinners or weekend trips. On his actual birthday we took the day off work and hung around the house. We went to his favorite pizza place for dinner and then we came home and had cheesecake. It is one of his favorite desserts (he is not a huge sweets fan). I made a plain cheesecake with chopped up peanut butter cups on top.

I went off my diet for this dessert. It was soooooooo worth it!


Adapted From Cooking by James Peterson

Makes one 10-inch cake

Room temperature butter, for preparing the pan
2 8-ounce packages cream cheese, at room temperature
3/4 cup sugar
1 tsp fresh lemon juice
3 eggs
1 egg yolk
1 1/2 cups sour cream
1 1/2 tsp vanilla extract
1/4 tsp salt
8-10 mini peanut butter cups, chopped

Not in the original recipe
1 pkg graham crackers, crushed
1 tsp cinnamon
1/2 stick butter (melted)

Preheat the oven to 350 degrees.
Toss the graham crackers, cinnamon and butter in a bowl until combined.
Pack into the spring form pan
Bake in the oven for about 15 minutes, until golden brown
Once browned, take out and cool on the counter
Once cool, wrap the outside of the pan with aluminum foil (to prevent leaks from the water bath)

In a bowl, combine the cream cheese and sugar and beat on medium spped with a stand mixer fitted with the paddle attachment or a handheld mixer or by hand with a wooden spoon until smooth. This should take about 5 minutes by mixer and 10 minutes by hand. With the mixer on low to medium speed, or with the spoon, beat in the lemon juice and the eggs and egg yolk one at a time beating well after each addition. Then beat in the sour cream, vanilla, and salt until incorporated. Transfer the batter to he prepared pan and mooth the top with an offset spatula

Place the springform pan in a baking pan or roasting oan that is at least as deep as the cake pan. Pour the hottest tap water into the baking pan to reach halfway up the sides of the springform pan. Bake for 1 1/2 hours, or until only a 1 inch-wide bull's-eye at the center of the cake moves when you jiggle the pan. Remove the cake from the water bath and let cool on a cooling rack for 1 hour. Remove the foil, cover the cake, and refrigerate for at least 1 hour or up to 24 hours before serving. To serve, release clamp, lift off the sides, and place on a serving plate.

We both loved it. We each had 2 pieces on Tursday. I brought it into the office the next day. They all loved it to. It was rich and creamy and not too sweet.

No comments: