August

August

February 4, 2011

Charming Favorites!



I am totally in love with Mary Lake-Thompson, Ltd!!
A new discovery and a "new favorite thing!!"


A Maine House Mosaic

When my parents entertained with a dinner party, my sister Judy and I begged to help! We were just always in the kitchen with mother, busying ourselves with whatever little chore we were assigned to do. The silver would be polished, the dining table covered with heirloom lace tablecloths and the crystal would shine under the lights. That dining room experienced quite a few gay parties, engagements, bridal showers, church socials, LSU/Ole Miss football weekends......one of my fondest memories was serving the dessert on a silver pedestal cakeplate for engagement parties hosted by the sweetest group of southern ladies!  Food, especially in the south, is about so much  more than nourishment. Whether it is a happy or a sad occasion, Southerners come together over food! It is one of my favorite things!

Puny's Cheesecake
Crust
1 (6.75)ounce package of Pepperidge Farm Bordeaux Cookies
2 T. unsalted butter, melted...more for greasing the pan

Filling
4 8-ounce packages of cream cheese, room temperature
2 cups sugar
6 large eggs, room temperature and lightly beaten
2 t. pure vanilla extract
1 16-ounce container of sour cream, room temperature



In the mixing bowl of your food processor, crush the cookies along with the melted butter. Butter or spray the bottom and sides of a 9 inch springform pan. Wrap a piece of foil around the outside bottom and sides of the springform pan. Pat the cookie crumbs into the bottom of the pan only!

Preheat the oven to 375 degrees F. Place the cream cheese and sugar in the bowl of your electric mixer and beat at medium speed until light and creamy, 8-10 minutes. Add the beaten eggs, one at a time, beating well after each addition. Remove the bowl from the mixer and fold in the vanilla and sour cream. Pour the filling into the pan and smooth the top. Place the cheesecake in a hot water bath and bake for 45 minutes. The hot water should come to the center or halfway up the pan. Turn off the oven and leave the cheesecake in the oven for 1 hour. Do not open the door to check the cake! Remove and place on a rack to cool to room temperature. Run a knife around the edges of the pan to loosen the cake. Remove the springform plan and refrigerate the cheesecake until ready to serve.

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