Wednesday, June 29, 2005

Cheesecake

Good cheesecake is hard to find. I like it firm, tart, and stick-to-the-top-of-your-mouth creamy. None of that soft and jiggly gelatinous waste of stomach space that most restaurants and hotels serve. Some places that serve pretty good cheesecake are Burgoo (below P200) and Italianni's (over P200). I don't remember if Cheesecake, etc. is any good but with a name like that, it better have something yummy to offer.

But why go out to have when you can make some righteous cheesecake at home in less than 30 minutes (not including bake time). Here is a recipe for plain cheesecake which I've tweaked a bit to my own taste.

For crust: Mix together 1.5 cups crushed graham crackers, 0.25 cup melted butter, and 0.25 cup brown sugar. Press into baking dish and refrigerate while making cheesecake.

For cheesecake: Mix together two bars softened cream cheese (Magnolia is fine), 4 eggs, 1 cup white sugar, and the juice of 1 lemon. Beat until fluffy then pour into baking dish with crust. Bake for one hour at 350˚. Freeze for half a day and enjoy.

3 comments:

sheryl said...

i recently tried the blueberry cheesecake of coffee bean. not bad. they have lots of different kinds (may dulce de leche, will try next time). cheesecake etc ay overpriced, sobrang maliit yung slices at medyo gelatin ang texture.

bogchief said...

I recently tried this cheesecake recipe taken from Lori's excellent food blog. It's what I'm going to be using from now on. Super sarap!

filet minion said...

i serendipitously discovered a way to salvage gelatinous cheesecake: leave it in the freezer stored in tupperware overnight and eureka! nasty gelatinous cheesecake transforms into yummy ice cream-like cheesecake.
since then i have also been storing my yogurt cups in the freezer and they come out not only BTIC better than ice cream, healthier pa.