This is a very good recipe for cheesecake. It makes a really moist cheesecake. You can make this the night before.
Vanilla Cheesecake
(Makes one 9-inch cheesecake, or 16 servings)
Unsalted butter for preparing the pan
For the crust:
6 graham crackers or 1-cup (3 oz/90 g) graham cracker crumbs
¼ cup (2 oz/60 g) unsalted butter, melted
For the filling:
4 large eggs, at room temperature
2 lb (1 kg) cream cheese, at room temperature
1 1/3 cups granulated sugar
2 teaspoons vanilla extract (essence)
3 tablespoons all-purpose (plain) flour
¼ cup (2 fl oz / 60 ml) heavy (double) cream
½ cup (4 fl oz / 125 g) sour cream
For the topping:
1 ½ cups (12 oz / 375 g) sour cream
¼ cup (2 oz / 60 g) granulated sugar
1 teaspoon vanilla extract (essence)
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Chewy, Fudgy Triple Chocolate Brownies
This recipe comes from the Cooks Illustrated web site. These are very good and everyone loved them! Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.
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Eclair Cake
“This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!”
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I love Key lime pie! This recipe is the one I use and everyone seems to love it.
Joe’s Stone Crab Key Lime Pie
1 Graham Cracker Crumb Crust or 1 small store-bought graham cracker crust
Filling
3 large egg yolks
Grated zest of 2 limes
One 14-Oz can sweetened condensed milk
2/3 Cup fresh lime juice, preferably Key Lime
Topping
1 Cup cold heavy or whipping cream
1 Tablespoon Confectioners’ sugar
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This recipe comes from the King Arthur flour web site. I wasn’t too sure about it at first, but was hungry for something cheesy. These are very, very good. Being in Japan, I wasn’t able to find Gruyère cheese and ended up using whatever cheese I had on hand.
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