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. 

Related Items:

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• Recipe: Amazingly easy acorn squash
• Recipe: Best Banana Bread
• Recipe: Crave-worthy Crockpot Pulled Pork
• Recipe: Easy Apple Crisp
• Recipe: Fabulous frosting has just four ingredients
• Recipe: Super-Quick Whipped Cream Cookies

 

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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The annual holiday food orgy is underway …

 

FOOD – for the 2021 Holiday Photography Challenge (See sidebar for full list.).

 

Duck and cover! It’s the annual holiday food orgy, and it goes on for months!

 

 The whole thing starts with Halloween and all those tricky treats. Then we have a family birthday or two, followed by Thanksgiving’s abundant feasting. Next up is the whole Christmas, filled with innumerable indulgences. New Year’s Eve follows fast with additional tasty temptations. Not long after, we face Valentine’s Day. (Can you say “Sugar coma”?). St. Patrick’s Day is quick on its heels with still more calorie counts.

 Eventually, Easter arrives, bringing jelly beans, chocolate bunnies, and more.

 No wonder we roll our eyes over the annual approach of swimsuit season!

 

Image/s: Personal photo/s. All rights reserved.

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Recipe: Best Banana Bread

I admit it. Bananas are good for me, but I really don’t like them much. On the other hand, I love banana bread. In fact, it’s one of my favorite recipes.

Whole wheat and wonderful, this delicious banana bread makes an excellent welcome gift for a new neighbor. Best Banana Bread is a delicious add-on for a brunch, but it is also a family favorite. This banana bread recipe makes one sturdy loaf, or several mini-loaves. For a festive touch, Best Banana Bread may also be baked in a Bundt pan (see photo).

Because I don’t love bananas on their own, I often have two or three of them hanging around and browning before they are eaten. This is a great way to use those up! (I don't like to throw stuff out. Know the feeling?)

LAN/PAH photo. All rights reserved.

Ingredients for Best Banana Bread

• 1 1/4 cups flour
• 1/2 cup whole-wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup mashed ripe bananas (about two medium bananas - peeled)
• 1 teaspoon real vanilla extract

(Note: If substituting plain flour only, use 2 cups of flour, and omit the whole-wheat flour.)

Instructions for Best Banana Bread

Preheat an oven to 350 (F) degrees. Prepare one 8" x 4" x 2" loaf pan with vegetable spray.  Add a light dusting of flour, particularly if using a Bundt pan. (I often skip this extra step by using floured spray.)

In a medium bowl, mix the flours, baking soda and salt. Set this bowl of dry ingredients aside.

In a larger bowl, beat the sugar and oil with an hand-held electric mixer or countertop standing mixer (Here's the KitchenAid stand mixer I like to use.) until these are well blended (about two minutes at medium speed). Add the egg, and beat well, until the mixture is light yellow.

Pour in the dry ingredients gradually, alternating with peeled bananas, while blending at low speed.

Spoon in the vanilla extract, and blend the banana bread mixture more.

Pour the banana bread batter into the prepared baking pan. Bake for 45 minutes at 350 (F) degrees.

Cool Best Banana Bread for at least 15 minutes before removing the loaf from the baking pan. Then cool the banana bread completely on a wire rack before cutting.

Slice and serve Best Banana Bread plain or topped with butter, margarine or cream cheese.

NOTE: Written by this author, this copyrighted material originally appeared on another publisher’s site. That site no longer exists. This author holds all rights to this content. No republication is allowed without permission.

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Recipe: Crave-worthy Crockpot Pulled Pork

It’s doesn’t have to be Super Bowl Sunday to pig out on Crave-Worthy Crockpot Pulled Pork. With this delicious dish, it’s easy to go hog-wild without breaking the piggy bank, especially when pork loin is found on sale at the market. And it’s simple to prepare, using the slow cooker (instead of firing up the barbecue) or the oven. That means you can piggy-back some other projects at the same time as the meal is cooking.

(Sorry for going whole-hog on the puns. Could not resist.)

I made this recently for a medium crowd, and sent some home for leftover re-heats. Everyone was pleased to take extras along. It’s tender and juicy and savory – all the makings of a people-pleasing party dish.

How do you make Crave-Worthy Crockpot Pulled Pork?

First, gather the ingredients:

• 4-5-pound boneless pork loin (The leaner, the better.)
• 1 Tablespoon of Italian seasoning
• 1 Tablespoon of garlic powder
• 1 teaspoon of dried onion powder
• 1 teaspoon of dried mustard powder
• 1/2 teaspoon of black pepper
• 1 cup of apple juice
• 1 bottle of barbecue sauce (for topping)
• Hamburger rolls or other soft buns

Follow these instructions to make Crave-Worthy Crockpot Pulled Pork:

Plug in the crockpot (or slow cooker), and set it for medium heat.

Trim excess fat from the pork loin, as needed. Place it in the now-warming crock pot.

In a small bowl or a (1- or 2-cup) measuring cup, combine the spices.  Sprinkle these over the pork loin. Pour the apple juice over the top.

Cover, and cook for 8 hours (Crockpot times may vary.) until the meat shreds apart easily.

Lift the meat out of the crockpot, and place it in a large glass baking dish. Shred it with two forks.

Strain the remaining juices (to remove loose pieces of fat), and pour the liquid over the shredded pork meat.

Serve with soft buns, topped with barbecue sauce.

Image/s:

Adapted by this user

from public domain image

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