Part of my reason for starting this blog was to force myself to actually get recipes I have never written down out of my head and onto the page. Spouse is as happy about that as anyone and actually uses the recipes quite often herself with great success. I expect we may see more of her offerings featured here in days to come.
Grease the bottom of a 9 or 10 inch springform pan.
In a small bowl, combine:
1 & 1/3 cups graham wafer crumbs
3 tbsp sugar
1/3 cup melted butter
Press into the bottom of the prepared springform pan.
Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
3 eggs
beating well after each addition. Add
3 tsp vanilla extract
Finally blend in
1 cup whipping cream
Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Top with Partridgeberry Apple Compote
In a small bowl, combine:
1 & 1/3 cups graham wafer crumbs
3 tbsp sugar
1/3 cup melted butter
Press into the bottom of the prepared springform pan.
Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
3 eggs
beating well after each addition. Add
3 tsp vanilla extract
Finally blend in
1 cup whipping cream
Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Top with Partridgeberry Apple Compote
Partridgeberry Apple Compote
1 cup partridgeberries
1 large chopped apple, peeled and cored
1/2 cup sugar
Boil together gently for about 15 minutes or until the apples are fully cooked. Cool thoroughly before spreading on top of the cheesecake.
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