Hello all, today is my 23rd birthday! YAY! I don't really feel any different, this year's a tight one, being out of college with no job, so it's just me making a pizza and cupcakes for my mom and I ( I'll let you know how they turn out). It's difficult being so far away from family at a time like this but alas, I must go on and just be happy to be with my mom this year, which I am. I love her dearly and I'm so glad to have someone like her in my life, so supportive and so loving.
I'm updating my etsy shop tonight with a few Valentine's Day goodies so I thought I'd give you a peak at what will be in the shop tonight. I should have more cards to post tomorrow and so I'll post them here first!
Now on to the Delicious part! Cheesecake! I made this one a while back and really loved it so I thought I would share it with you. There's no pesky crust to worry about and it's gluten-free with out any special instructions, even better.
4 pkgs (8 oz each) cream cheese, softened
1 1/2 c. sugar
1/4 c. brown sugar
1 c. (2 sticks) unsalted butter, softened
1/2 c. cornstarch
2 c. heavy cream
1. Heat oven to 350F. Coat a 10-inch spring form pan with nonstick cooking spray. Wrap outside of pan with foil. In a large bowl, beat cream cheese until smooth. Add sugars, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan. Place in a pan filled with 1 inch of water.
2. Bake at 350F for 1 hour or until golden brown. Transfer to a wire rack to cool.
3. Once cheesecake has cooled (about 3 hours) remove side of pan, cover and put in refrigerator.
I like my cheesecake on the sweeter side so I added a 1/4 c. of brown sugar to give it a sweet, caramel-ly flavor.This doesn't make the cake sickening sweet or anything, it justs makes it taste more like a dessert and less like a blob of cream cheese! Make sure to use a 10-inch pan to bake in, I used a 9 incher and it was way too full and ended up a little undone in the middle. This makes a large cheesecake you can devor. I topped my cheesecake with a simple strawberry compote, just a bag of frozen strawberries, a splash of lemon juice and a couple of tablespoons of sugar and wah lah!, a delicious topping. You could also make a quick toffee sauce with a tab of butter, a bit of brown sugar, a splash of cream and a tiny pinch of salt ( I just eye-ball the amounts I need based on how much sauce I want, remember that the sauce cooks down as it turns into thick toffee sauce).
*disclaimer: this cheesecake is a dense, New York style, touch your lips and you know it's cheesecake, cheesecake, not a whimpy light one, so if you prefer the lighter version, back away...
This is the easiest and most delicious cheesecake I have made and it's definitely staying in my easy-access recipes. Enjoy!