Things remain busy on the home and vineyard front. With the boys back in school my mornings have been freed up, allowing me to scramble and get things done. However, my afternoons are dedicated to homework help for the boys. Between reading, geography tests, spelling words and fractions, I'm busy. My oldest has also been placed in an accelerated math class so homework is going to ramp up to new levels starting this week.
The kids always come first. I truly believe a good education is what gives you options and opportunities. I want them to dream their biggest dream and have it come true. I know what the power of that feels like. I only hope they can experience it one day as well. Of course it's hard to explain to them that spending time doing long division is a step in the dream-making process...they are just going to have to trust me.
Anyway, through it all I was able to make what I consider to be the best cheesecake EVER. This is my Mom's Ultimate New York Cheesecake with Strawberry Sauce. This is the cheesecake I grew up eating. I compare all other cheesecakes to this one and I have never found another one I like more. I'm not kidding.
This cheesecake is the creamiest cheesecake I have ever tasted, just check out the ingredients. As far as I'm concerned it leaves the Cheesecake Factory in the dust. Yes, their cheesecakes are good but they are cakey...not creamy. It's also crustless, which I love even more. The graham crackers interfere with the taste, you don't need them.
I didn't take any other pictures because really, there is nothing to making this. It's so easy. Just make sure ingredients are room temperature before mixing them up.
I know this cheesecake is good. Our friend Willie had seconds...and Willie has a very discriminating palate.
Enjoy and let me know how it is when you make it.
Mom's Ultimate New York Cheesecake with Strawberry Sauce
5 eight-ounce packages cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
9 large eggs (or 8 extra large), room temperature
1/2 pint heavy whipping cream, room temperature
In the bowl of a standing mixer, add cream cheese, sugar and vanilla until thoroughly combined; about three minutes. Scrape down sides of bowl. Add eggs, one at a time, while beating at medium speed. Fold in heavy cream with a rubber spatula.
Pour mixture into a 10" springform pan and immediately place in a preheated 500 degree oven for 15 minutes. Turn down the oven to 200 degrees for 40 minutes. Make sure the middle is done by pressing on it with your finger, it should bounce back slightly to the touch. If it doesn't feel done continue to bake and check it every five minutes.
Cool completely and place in the refrigerator overnight. To unmold, run a knife around the edge of the pan and release.
*Note...because this a crustless recipe, it's possible your springform pan might leak slightly in the beginning. So before preheating the oven place a piece of aluminum foil on your the rack (nothing heavier) and as soon as you pour the batter in the pan, place it in the very hot oven.
1-1/2 cups sliced fresh strawberries
1 Tablespoon lemon juice
3/4 cup red currant jelly
1/4 cup framboise
Slice strawberries and drizzle with lemon juice. In a small saucepan add jelly and framboise and bring to a boil. Remove from heat and cool completely before adding the strawberries. Place in the refrigerator and serve over cheesecake. Top with whipped cream if desired.
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