Saturday, August 20, 2011

'Secret Weapon' Cheesecake

Perfect looking? No...


...but if you're looking for the perfect dessert...'ve come to the right place!


Now, I know that people can get a little bit 'political' about what makes a perfect cheesecake...

...and I understand that regional and cultural differences always come into play when it comes to food...

...but I'll bet that if I can get you to try this recipe just once...'ll never make it any other way again! :)

I call this my secret weapon cheesecake...

...because it's made from very few ingredients, is quick to prepare...

...and it's designed to please the most critical of guests...

...mothers-in-law, potential spouses or even important business associates! :)

I could just as easily have titled this 'Stop Your Heart' Cheesecake...

...since this recipe is as packed with fat and calories as it is with delicious flavor.

Provided that you serve small portions and don't eat it all yourself :) ...

...I promise you that it will disappear before you have a chance to overindulge!!

Two important caveats:

For it to be as good as it can be... must follow the directions exactly as written on your first try.

(You can save your experiments for tries two through infinity!)

It also should be made a day or two before you want to eat it for best flavor.


Secret Weapon Cheesecake


3/4 to 1 c finely chopped pecans or walnuts

2 cups sugar

Four 8-ounce packages of cream cheese (Philadelphia Brand if at all does make a difference!)...softened

6 room temperature

2 tsp (real) vanilla

16 ounce container sour cream.


Spray the bottom only of a 10-inch springform pan with cooking spray.

Spread the ground nutmeats evenly on the pan bottom to make a crust.

In a large electric mixer bowl, beat softened cream cheese.

Add sugar and blend well.

Add eggs one at a time, blending well between each egg.

Add vanilla.

Beat sour cream until smooth and then add it to the mixture, blending well.

Pour into prepared pan (gently, so as not to disturb the crust).

Bake in a 375 degree (F) oven for 45-55 minutes (it should be lightly browned).

Turn the oven OFF, but leave the cake in the oven with the door closed.

Allow the cake to remain in the oven for another hour.

Remove the cake from the oven and let it cool 3 hours at room temperature.

The cake must be at room temperature before refrigeration for proper texture.

Remove the pan ring and refrigerate for at least 8 hours prior to serving.

It will keep for 2 weeks...

...but I don't think you'll need to worry about it being around that long!! Grin.

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Unknown said...

Oh my goodness, this looks delicious!

Patty Biermans said...

OOOOh, I wil try it! Let you now how it was! thanx for sharing, hugzz...peebee

Melissa Plank said...

Delicious and beautiful look too!

FeltersJourney said...

OMG you are doing it to me again! I'm hungry! :D
Fresh back off my holidays, and the first post I see is another GORGEOUS foody post from you Heather! Did I ever tell you that your Eggplant Custard Casserole is now one of our favourite dishes?!
I LOVE cheesecake, this looks and sounds wonderful to me & I look forward to trying it - though it may not be for a week or 2.. I shall let you know how it goes :) thanks for sharing it

vilterietje said...

:( you said it was easy, but i think it wil take a whole morning to find the ingredients, and a whole afternoon to make it and another day before i can eat it. after waiting so long for something special, i will eat it all at once, gain a whole kilogramm and feel bad because i've been eating too much, i doubt if i'm going to make it, please send me a peace of yours? please, please please:)

Voie de Vie said...

Ok, I may need to try this, with some fresh berries added on the side ... once I've made it properly. :)

Unknown said...

Wow, that sounds just heavenly! I adore proper baked cheesecake rather than the mousse type that isn't cooked.

Leann said...

Heather, you know I love this cheese cake. It is the best I have ever had. What makes it orgasmic for me is the crust!!!

Valerie said...

Oh oh, Heather, this looks dangerous! And a recipe I definitely have to try! I have never been a cheesecake fan, but we have a wonderful restaurant close by, and one night they were offering a blueberry topped cheesecake for dessert. Well, it just looked sooo good that I had to try it, and ever since, haven't been able to get CHEESECAKE out of my head! So yes, I will make your cheesecake, but I will create a blueberry compote, and serve it over the top!
x, Val

Sharrieboberry said...

Looks delicious! I'll wait 'til it cools off a bit before trying this recipe! Cheesecake is my hubby's favorite.



Heather Woollove said...

Hahaha....I hope you will all love it as I do!! XXO-