As you know, your dad & I have been busy over the past few weeks giving the kitchen and dining room a much needed face lift . As I was packing up all of the paraphernalia that tends to collect in the two hutches we have in the dining room, I started to wonder just how much of it we really needed. Wouldn't it be easier just to divest ourselves of all of the collected clutter rather than pack it away just to unpack it again when we were done? So, yes - I finally got rid of the reindeer ears you pranced around in when you were five, and all of those half-burned down votive candle nubs that seem to miraculously multiply in the dark recesses of drawers and at the back of shelves. Take-out menus from restaurants that went out of business when Bush (the senior) was president? Gone. Cassette tapes of New Kids on the Block? History. Instruction manuals for appliances that long ago went to the great scrap metal junkyard in the sky? Mere memories.
Ahh. The simple life. That is, until it starts all over again.
But for now, things are clean and simple, and we are trying to maintain a "less is more" life style. So how, you may ask, do I segue from that into a recipe?
Simple.
Cheesecake, that is. I like my cheesecakes to be cheesecakes. Don't get me wrong - all of the fancy black-bottomed, pumpkin, caramel and coffee flavored versions are wonderful, and I certainly wouldn't turn my nose up at any one of them. But my preference is for a simple cheesecake, with vanilla as the only adornment for this queen of cakes. The recipe here is the original one I got from Kraft Foods with just a few enhancements - like the cinnamon in the crust, and of course, the addition of the vanilla bean seeds.
A note on ingredients - when it comes to cheesecakes, I like to use only the best tried and true ingredients. I use original Philadelphia brand cream cheese - not a low fat or off-brand version, a full fat sour cream, and a really good cinnamon. As for the vanilla - I've been using Penzy's Double Strength Vanilla in all of my baking for the past couple of years, and this cheesecake is no exception. I just love the richness of it, and have never found it to be overwhelming. But, that's just me - keeping it simple.
vanilla cheesecake
2 c. graham cracker crumbs
6 Tbsp. butter, melted
1 1/4 c. sugar - divided
1/2 tsp. cinnamon
3 (8oz) packages cream cheese (softened)
1 c. sour cream
Seeds from 1 vanilla bean
2 tsp. vanilla*
3 eggs
Preheat oven to 350F. Lightly grease sides and bottom of 9" spring form pan.
Make crust:
Mix graham cracker crumbs, 1/4 c. sugar and cinnamon. Add melted butter and mix until thoroughly combined. Press firmly on bottom & 2 1/2" up the sides of the pan.
Make filling:
Beat cream cheese and remaining 1 c. sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, vanilla and vanilla bean seeds. Mix well. Add eggs one at a time, mixing just until blended. Pour filling into prepared crust.
Place cake in a large baking pan. Fill pan with boiling water about 1/2 up side of cake pan. Bake 60 to 70 minutes or until center appears almost set. Turn the oven off, and let the cake cool in the oven with the door slightly open for one hour. Remove cake from oven and cool completely on rack. Once the cake is completely cooled, refrigerate for at least 4 hours before serving.
Comfy's note: The really good thing about a simple cheesecake is that you can top it any way you like. Cherry or blueberry pie filling works well, or just some fresh strawberries if they're in season.
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