{sorry i couldn't pick which one looked yummier!! -kristen}This is the world's best cheesecake! I tweaked it a little bit for Liz's birthday luau but the basic recipe is from the Lion House restaurant in Salt Lake City.
Ingredients:
1 1/2 cups graham cracker crumbs
3 T sugar
6 T butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 eggs
3/4 t vanilla
Directions:
Mix graham cracker crumbs, 3 T sugar and melted butter. Press into 10-inch deep-dish pie pan or 10-inch springform pan. Set aside.
Start the filling by beating the cream cheese on high for a couple minutes in a large mixing bowl. Add 1 cup sugar a little at a time, followed by 3 eggs, one at a time. Add vanilla and mix well. Pour filling into the crust and bake for 55 to 60 minutes at 300 degrees.
How I tweaked it:
a) My family always adds 1/2 t almond flavoring or extract. Gives it a little something extra. And I always use Neufatchel cheese instead of cream cheese. It's really pretty much the same texture and flavor, maybe even a little fluffier, but with a lot less fat. Cause I like to have my cake and eat it too! ;)
b) The luau version was topped with fruit and an apricot glaze. It looks fancy but it's super easy! Go nuts w/ the fruit....the glaze goes like this: In a small sauce pan dissolve 3 heaping tablespoons of apricot preserves and 4-5 tablespoons of sugar into 1/2 cup water over high heat. Let it bubble until thickened and drizzle over the top!
Ingredients:
1 1/2 cups graham cracker crumbs
3 T sugar
6 T butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 eggs
3/4 t vanilla
Directions:
Mix graham cracker crumbs, 3 T sugar and melted butter. Press into 10-inch deep-dish pie pan or 10-inch springform pan. Set aside.
Start the filling by beating the cream cheese on high for a couple minutes in a large mixing bowl. Add 1 cup sugar a little at a time, followed by 3 eggs, one at a time. Add vanilla and mix well. Pour filling into the crust and bake for 55 to 60 minutes at 300 degrees.
How I tweaked it:
a) My family always adds 1/2 t almond flavoring or extract. Gives it a little something extra. And I always use Neufatchel cheese instead of cream cheese. It's really pretty much the same texture and flavor, maybe even a little fluffier, but with a lot less fat. Cause I like to have my cake and eat it too! ;)
b) The luau version was topped with fruit and an apricot glaze. It looks fancy but it's super easy! Go nuts w/ the fruit....the glaze goes like this: In a small sauce pan dissolve 3 heaping tablespoons of apricot preserves and 4-5 tablespoons of sugar into 1/2 cup water over high heat. Let it bubble until thickened and drizzle over the top!
