Photo Updated August 2012
I know it’s been a whole week since my last post but I’ve got a perfectly good explanation! I was skiing in Canada with D and my family and absolutely did not have a minute to get to a computer; the mountain was calling my name day and night. Skiing is my absolute favorite thing to do and I know I can be a pain to everyone around me because nobody else is interested in skiing until they drop, like I am. I just cannot roll around in a hotel bed after breakfast knowing that I am missing out on valuable skiing moments. Thankfully everyone came back safe and sound, no broken bones, just some minor collisions and bruises. Also we were thankfully NOT skiing at Sugar Loaf, otherwise we might have been scarred forever. : / Anyway, seeing as how it’s been a while since my last post, I figured I’d go with cheesecake today. This one was really good and the nutella swirls and strawberry slices made for a great topping. Sometimes you buy strawberries and they taste like absolutely nothing, as if they’ve just been put together in a lab and colored red and green. Somehow I lucked out with these strawberries though, they were full of flavor, so sweet and absolutely delicious.
Photo Updated August 2012
- 1½ cup graham cracker crumbs
- ¼ cup white sugar
- ¼ cup butter, melted
- 40 oz cream cheese, room temperature
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 1¾ cup white sugar
- 2 tablespoons flour
- ¼ cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 package of strawberries
- Nutella
- Preheat oven to 200 degrees F.
- Combine graham cracker crumbs with ¼ cup sugar and melted butter. Grease a 10 inch spring form pan with cooking spray and then press mixture into the bottom to create the crust. Place crust in refrigerator while preparing batter.
- Beat cream cheese until smooth and add egss, one at a time, beating until just incorporated. Add the 1¾ cup sugar, flour, and heavy cream. Beat until smooth. Add vanilla extract and lemon juice, beat until incorporated.
- Fill roasting pan with boiling water and place on lower oven shelf. Pour batter into prepared crust and bake for 3 hours 20 minutes on higher oven shelf. Turn oven off and leave the door slightly open. Leave cheesecake in turned off oven for 90 minutes. Let cheesecake cool completely and the refrigerate overnight.
- Serve with fresh strawberries and nutella.
Original Photo Taken in December 2010
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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Vegan Zucchini Saute and My First Blog Giveaway! 
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Reeses Peanut Butter Cheesecake and my Travel Plans Revealed 
{ 6 comments… read them below or add one }
So lovely:)! It’s a good recipe. What kind of mold are you using?
Thanks! I use a 10 inch springform pan
I remember those plastic plates! Glad you finally traded up!
Haha yes it was finally time for an upgrade. Though I still have one of those plastic plates – the orange one- it never makes it into the photos anymore!
Nice recipe
I also like the below NYC cheesecake recipe.
http://www.wascene.com/food-drink/new-york-cheesecake-recipe/
Thanks for sharing,
Kelly
Thanks Kelly! Will have to check out the cheesecake recipes you linked to!