At my former job, I worked with a great group of people. Somehow, I got elected the cake baker, and I baked cakes for everyone's birthdays. (This was not a sacrifice for me, I like baking.) My specialty was cheesecake (because one of the guys really, really likes cheesecake.I tried a bunch of recipes, and ended up with a favourite - a graham cracker or oreo cookie crust with 3/4 of a can of pie filling
on it (baked for 15 minutes) and then the filling - 2 pkgs of cream cheese, 1 cup sugar, 2 cups of sour cream, 1.5 tsp vanilla, and 3 eggs. I then put the rest of the pie filling on top of the filling, then mix it in (like a marble
cake). It bakes for a long time - over an hour -but it's a pretty light tasting cheesecake. I vary it, but that's the basic recipe.
Anyway, last week was a tough week for my former co-workers, and one of them has a birthday tomorrow, so today I made a cheesecake to drop off at my former workplace. I cut out a piece of cardboard the shape of the pan, then covered it in tinfoil to make the cake easy to transfer to the plate. Tomorrow I have to leave early so I can make the detour on the way to my actual job. So basically, if any of them read this blog, they will not be surprised. (They know about it, but I don't think they check it regularly.)
[Edited to correct the recipe, and to let you all know that the guys were very happy with the cheesecake, and are already angling for another one. :) ]
That sounds great!
ReplyDeleteHow thoughtful of you!
ReplyDeletethis is going to sound like a dumb question, but what kind of pie filling do you put on the bottom? i LOVE cheesecake and this sounds easy!
ReplyDeleteHeidi, that's not a dumb question at all, and I've tried many different ones. The original recipe is at: http://allrecipes.com/Recipe/Fruit-Filled-Cheesecake/Detail.aspx - if I use apple pie filling, I would do that crust. (Everything up to the butter is the crust). I usually don't do apple - I've used raspberry (this week), cherry, some sort of mixed berry, etc. (I've also done variations involving melted chocolate or pumpkin pie filling.) Depending on the pie filling, I make either an oreo cookie crumb or graham cracker crust. (I don't remember how much butter goes in these 2 crusts, but it usually says on the box. I don't put sugar in the crust.) It is quite an easy recipe, but I find that cheesecake recipes always underestimate how long they should cook. This one says 55 minutes, but I cooked this latest one closer to 75 minutes (on convection). The key is that if you gently shake the pan, it should all kind of stay together.
ReplyDelete