My Favorite Dessert
April 26, 2010
I loooove cheesecake. Turtle cheesecake, chocolate cheesecake, oreo cheesecake…but my favorite is really just plain old cheesecake. As a teenager, my younger sister and I shared a room and would watch the Golden Girls at night when we went to bed. We used to watch it at our grandma’s and have always loved that show. Well, if you’ve ever watched the Golden Girls, you know they are always up late at night talking and eating cheesecake! When my sister and I both moved out of our parents’ house, we would still get together sometimes and have coffee and cheesecake.I don’t get to see her much anymore with our busy lives, but every time I eat cheesecake I think about her and our late nights watching the Golden Girls.
I saw this recipe in a magazine this month and decided to make it when some friends came over last week. It turned out so well. It might be my favorite cheesecake recipe so far. It was perfect with some strawberries on top. If you love cheesecake too, try this recipe out. It’s the perfect “plain old cheesecake” recipe when you don’t want anything but cheesecake.
Philadelphia Vanilla Mousse Cheesecake
40 Nilla Wafers, crushed (about 1 1/2 cups)
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Philadelphia cream cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp vanilla, divided
1 tub (8 oz.) Cool Whip whipped topping, thawed
Heat oven to 325 degrees. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan. Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.
*I always use a water bath when baking cheesecake. It helps to prevent the cheesecake from cracking when baking. Simply wrap the bottom and sides of the cheescake pan in foil and to prevent any water from seeping in. Place the pan in a pan or dish with sides and cover the bottom of that dish with 1/4-1/2″ of water. It’s easier if you place both pans in place on the oven rack before pouring in the water.
Source: Real Simple Magazine 10th Anniversary Issue, p. 262