Beautifully basic cheesecake ... and almost beyond easy

 

It doesn’t have to be a holiday to whip up this award-winning baked-style cheesecake. The filling is sturdier and denser than the mousse-like no-bake variety, and the graham cracker crust is a family favorite. (We almost never have leftovers, but this cook has been known to squirrel away a single slice for day-after breakfast.)

 The preparation is easy, even if the actual baking time is rather lengthy. It’s a super recipe to make, if you’re planning to be home for a couple hours.

 

Basic Cheesecake Ingredients:

Base/Crust:

• 2 cups graham cracker crumbs (1+ sleeve of crushed crackers)
• 1/4 cup powdered/confectioners’ sugar
• 1/8 teaspoon salt
• 6 Tablespoons melted butter

Filling:

• 2 blocks (8 ounces each) cream cheese (softened – not melted)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

 

Basic Cheesecake Instructions:

 Preheat oven to 350 (F) degrees. Line the bottom and sides of a 9” spring-form pan with parchment paper. (I trace the removable bottom of the pan, cutting a circle to fit. Then I cut strips to ring the side, all the way around.) Place the prepared pan atop a baking sheet larger on all sides than the spring-form pan.

 Combine all base/crust ingredients completely. Pour the mixture carefully into the lined spring-form pan, piling the crumbly mix to hold up the side paper circumference. Spread the crust mix evenly across the bottom, banking it somewhat around the edges.

 In a large mixing bowl (I use my standing mixer), cream together the cream cheese and sugar. When smooth, add the eggs and vanilla. Continue beating (at medium speed) until well-blended.

 Transfer the whipped filling into the crust.

 Cover the entire cheesecake with aluminum foil.

 Bake for 30 minutes. Remove foil.

 Bake another 20 minutes until center of pie reads 165 (F) degrees. The center will still be a little wiggly. The cheesecake should be golden brown (but not over-crisped or burnt) around the rim.

 Turn off oven, and leave cheesecake in it to cool for at least 30 minutes.

 Cover cooled cheesecake and store in refrigerator until serving.

 

Helpful Hint:

If using intact graham crackers, toss them into a zippered plastic bag. Push all the air out, and seal it tightly. Then use a baker’s rolling pin to crush the crackers into crumbs.

 

Variations:

This cheesecake recipe is easily adaptable. Try these add-ins for variety:

• Almond pieces
• Berries (any kind)
• Butterscotch bits
• Candy canes (crushed)
• Chocolate chips
• Gumdrops
• Heath Bar chips (or crushed pieces)
• Jelly Beans
• Kiwi slices
• Lemon wedges
• Macadamian nuts
• Mandarin oranges
• M&M candies
• Oreo cookie pieces
• Peanuts
• Pecans
• Pretzel bits
• Reese’s Pieces
• Walnuts (chopped or chunks)

        Also: Fresh fruit or jam – for topping (optional)

 You can also alter the flavor of the basic cheesecake filling itself. Popular choices include apple, banana, chocolate, coconut, coffee or mocha, key lime, lemon/lime, peppermint, pineapple, praline, pumpkin, raspberry, red velvet, rhubarb, strawberry, white chocolate, and more. 

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Image/s: Adapted from public domain photo

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Easy way to protect stacked dishes

 

How can you keep your favorite plates and dishes from chipping and scratching one another in your cupboard, on your kitchen shelf, or in your china cabinet?

Coffee filters to the rescue!

 I recently received a set of family heirloom china salad plates. They are dainty and fragile, but I think they are lovely. They’re extra special because they belonged to a loved one who has passed away.

 To preserve these pretty plates, I picked up a package of those scalloped white coffee filters.

 (They are extremely inexpensive too! They also come in an unbleached tan, but I think the white is less visible on my dishes. Plus, it seems to have a smoother texture.)

 I separated several coffee filters out and placed them between my stacked plates. They worked so well that I went ahead and added them to all of my stored breakable plates, dishes, saucers, and so on.

  Easy peasy. And they don’t really even show.

 

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Image/s: Personal photo by LAN/PAH.

 

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Souper easy crockpot potato chowder

 This simple soup recipe became a family favorite the first time I made it.

 Generally, I like to make potato soup from freshly peeled potatoes or even from leftover homemade mashed potatoes (such as after the Thanksgiving feast). But this recipe fascinated me because it calls for frozen shredded hash browns. Frankly, I was surprised at how much we liked it, although it did require considerable pureeing to produce a creamy soup.

 In the end, I changed several features in the original recipe. Here’s the result.

 

Crockpot Potato Soup Ingredients:

• 1 carton low-salt chicken broth (32 ounces) – Because of some folks’ individual dietary requirements, I usually use no-salt broth, and pass around the salt shaker for everyone to use to their own tastes.
• 1 package (30 ounces) frozen shredded hash browns (fully thawed and soft)
• 1 small yellow onion (chopped) – It’s possible to use dried onion flakes (from a shaker), but these may not puree as well as fresh onion.)
• 2 small garlic cloves (minced)
• 1 block cream cheese (softened) – I choose the low-fat variety.
• 1 cup half & half cream (Can substitute skim milk for a lighter soup,)
• Salt and pepper to taste (optional)
• 1 cup shredded cheddar cheese
• 1/4 to 1/2 cup crumbled bacon (cooked and crispy)
• 1/2 cup scallions or green onions (chopped)

 

Crockpot Potato Soup Instructions:

Combine chicken broth, hash browns, onion, and garlic in a large crockpot. Stir well. Cover, and cook on high for 6 hours (stirring often) until hash browns and onion are very soft. Cooking times may vary.

 Turn off crockpot. Let soup cool, then puree it in a blender or food processor until smooth. This takes a bit of time to ensure the shredded potatoes are well-mixed. (Some cooks prefer to leave them a little bumpy. We like this best as a creamy soup, but it’s up to you!)

I’ve made this recipe with my Cuisinart Food Processor, but I’ve also had success making it with my Magic Bullet Blender. Using the smaller appliance simply means pureeing the soup in smaller batches.

 Rinse out crockpot well, removing all bumpy residue. Wipe it dry.

 Transfer soup back into crockpot. Turn it on to low heat. Add cream cheese and half & half. Heat soup through stirring vigorously until ingredients are melted.

 Serve in mugs or bowls, topping with cheese, bacons, and scallions/green onions. This soup goes well with crackers, bagels, muffins, or rolls. It’s pretty hearty, so it may not need a sandwich.

 Store leftover soup in a covered container in the refrigerator. (Or send extra servings home with guests.)

 

Helpful Hint:

Even though this is a crockpot recipe, I found it necessary to check and stir the soup frequently, scraping the sides with a rubber spatula to prevent it from cooking up crusty.

 

Is this actually a soup or a chowder?

 Technically a chowder differs from a soup in that it generally contains vegetables and perhaps some form of seafood. Such ingredients can certainly be added to the recipe (at the end). The personal preferences in my house favor the more basic version, as described here.

 We also like a good vichyssoise, which is a cold potato soup. But that’s an altogether different recipe for a much warmer season.

 

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Image/s: Public domain photo

 

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