Evan, Sarah, Leah, Elizabeth and Esther stopped by for the evening yesterday. It was awesome to have people over!
We took them to church with us (we went last night because John had to work today) and stopped to pick up groceries on the way home. John BBQed some burgers and hot dogs (he is really starting to enjoy the charcoal grill!), and I made up some guacamole. John and I decided that we really enjoy having our family over. Mhmm.
Oh, as they were about to leave I remembered that I had a cheesecake in the refrigerator that I had made up the day before (just because I felt like it). So they decided to stay a moment longer to partake. The recipe looked rather mundane, and the cheesecake itself rather resembled a wheel of Brie cheese, but once you bit into it (with some blueberry coulis on top), it was heavenly!
Sour Cream Cheesecake
Joy of Cooking
Crush or grind fine:
1 1/2 cups graham crackers
Stir into the crumbs until well blended:
1/4 to 1/2 cups powdered sugar (if substituting granulated, use 1/4 cup)
6 tbsp melted butter
1 tsp cinnamon
Pat into a 9" springform pan. Chill.
Mix well, then pour into the crust:
2 well beaten eggs
3/4 lb. soft cream cheese
1/2 cup sugar
1 tsp lemon juice or 1/2 tsp vanilla (I used vanilla)
1/2 tsp salt
Bake about 20 minutes in a preheated 375 oven. Remove from oven and dust the top with cinnamon.
Let cool to room temperature.
Mix well and pour over the cake:
1 1/2 cups thick cultured sour cream
2 tbsp sugar
1/2 tsp vanilla
1/8 tsp salt
Bake about 5 minutes in a 425 oven to glaze the cheesecake. Let it cool, then refrigerate from 6 to 12 hours before serving.
Cook's Illustrated, May/June 2003
12 oz fresh or frozen thawed blueberries
5 (scant) tbsp sugar
1/8 tsp cinnamon
1/8 tsp salt
2 tsp lemon juice
In a medium saucepan, bring berries, 1/4 cup water, sugar, cinnamon and salt to bare simmer over medium heat, stirring occasionally; cook until sugar has dissolved and berries are heated through, about 1 minute longer.
(I skipped this next step) Transfer mixture to blender or food prcessor; puree until smooth, about 20 seconds. Strain through a very fine-mesh strainer , pressing and stirring to extract as mush seedless puree as possible.
Stir in lemon juice.
Cover with plastic wrap and refrigerate until cold, as least 1 hour.