Maddcow, I'm sure the cheesecake-souffle tasted good, after all, it was a product of love!!
Btw, here are 2 cheesecake recipes I'd tried with success. The good thing about the 'Mom's Cheesecake' recipe is that u can use start varying it by adding oreos, blueberries, strawberries, mocha etc.... *drool*....
Mom's cheesecake
2 cups graham cracker crumbs
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/4 cup margarine
3 (8 ounce) packages cream cheese
0.75-1.5 cups white sugar
4 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups sour cream
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
3. Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.
KeyLime Cheesecake
2 cups finely ground graham cracker crumbs
1 tablespoons white sugar
1/4 cup unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
0.5*-3/4 cup key lime juice
1 teaspoon vanilla extract
* recommended
1. To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
2. In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
3. Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.
Where appropriate, I substituted margarine (trans fats!) with butter and graham cracker with digestive biscuits. Oh, at least 33% less sugar always tastes sweet enough for me. I'll send you a word doc on Tips where I baked my cheesecakes in water baths and how to test for doneness. Dun wanna bore the rest; of course, if any of u gals want it, just email me
Snippy, with NH, we'd be going to Little India where we go nearly all the time for food. And then a 'zhi cha' (coffeeshop) place after that. Heheh...I guess, it all centers around food..
Ribbit, remember to have fun!
(I'm trying to tell myself that as well)
Sya, wanna see the pix too but same prob as Snippy
You have any recipe?
Enjoy your buz trip to CA!
