June 4, 2012

Summer Calls for Cheesecake!

Getting settled takes time! I decided to take a few photos of our progress as we continue to unpack boxes, unwrap favorite decor items, and place them in various nooks and crannies throughout the new Texas home. Sometimes, I need a second pair of eyes to help me arrange and rearrange, so how nice it is to send photos to the Divine Miss M in Atlanta and receive advice on what works and what needs to be changed.

Just a small picture of Estelle's Dining Room...a work in progress

The Butlers Pantry....these items are heirloom...belonging to Grandmother, Miss Helen and Miss Bobbie

The foyer table....need to change the runner, new lamp needed and family photos...
maybe change the color of the candle also

The mantle....completed perhaps

Hey.... there's Mae Mobley upstairs....silly girl!

On the menu for Estelle's Summer Delights

1 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans
1/4 cup butter, melted
17 vanilla wafers
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
Sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours

1 comment:

  1. Lovely, you have made it Home Sweet Home in no time! We are off on a little vacation this week, I have anniversary posts all week...that first year of bliss!


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