In Dishes of Comfort, a one-off event co-hosted by Cream Puffs in Venice and Viaggi & Sapori, we’re asked to “share nostalgia about dishes that we were eating when we were kids and that had a special meaning for us, about dishes that our grandmas and moms were preparing for us and we have a special memory of…and maybe we have not got the chance to eat them for a long time.”
In my case, I chose my mom’s NY Style Cheesecake, a little worse for wear in the picture above because it’s what’s left of the whole cake I got to myself (squee!!) for my birthday this year, and it has been frozen for posterity (and later eating) about 3 months ago. It’s much prettier when it’s freshly baked, I assure you.
My mom has been making this cake for as long as I remember, usually for her work potlucks – we kids were usually left drooling at the whole cake before she took it in, and if she was lucky enough to bring home leftovers, we fought over each scrumptious morsel. We still fight over it when she makes it, even though we have the recipe ourselves now, because no one makes it quite like mom does.
Nice crunchy candy-like crust, creamy cheesecake, and sweet topping – it all goes together so well, I’ve never had anything quite like it, and no other cheesecake I’ve ever had even comes close. I’ve made it a few times for potlucks myself, and have never had any leftovers – as a matter of fact, it pretty much disappears within 10 minutes of me setting it down.
Great memories for me with this cake, and when she baked me my own this year, it was like a hug in springform pan.
(Note: I’ve updated the picture in September 2008 with a much better one! )
Mom’s NY Style Cheesecake
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
4 (8 oz.) packages cream cheese, room temperature
1 c. sugar
1 tsp. vanilla
2 c. sour cream
1 1/3 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
Lightly oil bottom of pan. Combine crumbs, sugar, and butter until thoroughly mixed. Press into bottom of springform pan. Bake 5 minutes in 350 degree pre-heated oven. Place on rack to cool.
For filling, cream cheese until light. Add sugar and vanilla and cream again. Add eggs, one at a time, beating well after each. Pour over cooled crust. Bake (at least) 40 minutes (note: or until done – check after 40 minutes, sometimes for me it can take a hour or so). Cool 15 minutes on rack (note: it may crack during this part, don’t worry because they will compact as it cools).
For topping, thoroughly mix sour cream, sugar and vanilla. Pour carefully over cheesecake. Sprinkle with cinnamon. Bake 10 minutes at 350 degrees. Cool to room temperature. Chill 12-24 hours before serving. Remove side piece and cut into 16 servings.
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