How to make the Best Cheesecake

How to make the Best
Cheesecake

OK folks, if you’ve given up on ever having a flat stomach or slim hips, have I got some recipes for you!
Cheesecake is a delicious, custard-like, full of cheese and calories concoction that will simply melt in your mouth. It is usually poured into a lovely graham cracker crust, and baked until smooth and creamy. You can top it with whipped cream or fruit, but even served plain, it is way up there in the “Best Desserts Ever” category.
Sometimes, folks mistake this dish as originating in Italy because it can be made with ricotta cheese also, but we can actually blame ancient Greece for starting this popular (yet sure to make any diet fail) food, since it is first mentioned in history relating to the Olympian athletes being fed such delicacies centuries ago. The Romans were quick to then spread (a little pun there) the recipe throughout Europe, and thus, immigrants coming to America from the motherland, brought with them this wonderful knowledge and treat.
By 1872, cream cheese was discovered in America, and was pasteurized by 1912. This simplification in the preparation of cheese really started a boom in cheesecake. It is now a national, as well as worldwide favorite.
Creating a luscious cheesecake used to be an arduous task, and as I read some recipes today, I find it still is. But if you are looking for a quick ‘n easy way to make Cheesecake, I have a great recipe:

BLENDER CHEESECAKE

1 (8oz. pkg.) cream cheese
I can (Borden’s) sweetened/condensed milk
½ cup lemon juice (can use store bought juice)
1 tsp. vanilla
dash of salt

Blend above ingredients thoroughly in a Vita-Mix or any blender, and pour into a prepared Graham cracker crust, (here again, can be store bought).

Top with: 1 can of thickened (Wilderness brand) cherries or blueberries.

Cool six hours (uncovered) in the fridge…Guaranteed delicious, every time!

I use good old “PHILADELPHIA Cream Cheese” myself, right off the store shelf. Actually, I use any product that will cut my work in half. I love to cook from scratch but have better things to do these days than spend a day in the kitchen skimming whey off cheese…

Happy Cooking From Tamara

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