The best cheesecake ever!

[my_daroga]

As you are no doubt aware, I never post recipes here. So I don't know if I've offered this one before, and I'm irritated that I didn't think to do so until it was too late to be of use this Thanksgiving. But this recipe comes from one of those self-made company recipe books from decades, ago, the kind that company men's wives all submitted their

Comments

[ariadnechan]

This sound amazing!!!

do you know how to do the cake base??

[my_daroga]

Cake base? I'm not sure what you mean. Oh, the crust? I actually don't--I've always bought mine from the store, already in the pie plates.

[ariadnechan]

ohh crust? good to know what the word is!!
and in here there is no crust at sale ;__;

well i will look for one!!
at least the other ingredient exist, but no low fat

the cream cheese have no flavor right?? and it is white??

[my_daroga]

Ah, yes. phantoms_siren's suggestion sounds good--I have just never bothered to make my own because I am lazy.

Cream cheese is pretty mild, is white, and is soft. It spreads easily--a lot of people use it on bagels.

[finncullen]

I saw the headline and for some reason I thought you would be writing about Gil Elvgren. Alas.

Still the recipe looks worth trying. I shall indulge.

[my_daroga]

Mmm, maybe one day. I do have a nice collection of books on related subjects.

Enjoy!

[my_daroga]

Yes, sorry, that's Fahrenheit. And I don't know about the cups, I guess when I do it it's pretty level. The cream cheese I never measure because I'm using pre-measured bricks. The sour cream I sort of tamp down. I'm guessing we don't use weights because no one has a scale? I don't know. Anyway it shouldn't make much difference, either way.

I just use whatever I have in the house, which is whatever's cheapest--so for me that's imitation vanilla extract. It might make a difference but extract, definitely.

[my_daroga]

Yeah, I totally forgot about the conversion stuff, sorry!

I'd probably make a mess with scales, but you know, I think most people start very young "helping" their parents cook so you get used to whatever.

I didn't know about the vanilla thing--I haven't noticed anything weird!

[provocateur_og]

I very recently started attempting cooking/baking, and I was looking for a new recipe to try for Christmas. I'm beyond excited to try this recipe, as it seems different, but not too complicated (I have difficulty following directions with numbers and measurements in them because, well, I don't know why, but it's unpleasant).

So far, my cooking endeavors have consisted of homemade springrolls and samosas (the samosas were good, the springrolls were okay) and sugar cookies. Maybe I'll write an entry detailing my experience with this cheesecake. Let's hope it goes well, and that I don't burn my house to the ground and/or poison myself or someone else...

[my_daroga]

This should be perfect. I've been making it forever, and you can't really go wrong unless (as I mentioned) you over-mix--I did that once thinking it'd be "creamier" but it just made it weird and sticky. SO. I think this is perfect. Most places you can get the cream cheese already measured, and the other ingredients aren't difficult. In fact I usually just use the cap of the vanilla extract bottle to measure the "teaspoon."

Please do tell me how it turns out!