Thursday, August 5, 2010
Brownie Sundae Cheesecake
I fell in love with cheesecake many years ago when I taseted Michelle Gerlach's delictable concoction at her husband's restaurant Gerlach's in Atmore, Alabama. That restaurant is long time gone and with it this delicious dessert, but it was truly the best cheesecake I have ever eaten.
My young, teenage mind was not aware how easy this dessert was to make and when I attempted a Southern Living recipe for a dinner I was having for friends I was amazed at how delicious and easy it truly was.
So, if you are intimiated of making a cheesecake - don't be. Just follow the directions for this piece of heaven and enjoy. I promise, you won't be disappointed.
Make your favorite box of brownie mix (I love Betty Crocker the best). Follow the directions on the box and pour it into a greesed spring form pan (you can easily purchase one at Walmart, Target for aroun $10.00)
Deluxe Cheesecake Recipe - from the Ultimate Southern Living Cookbook (with a few things omitted for this particular dessert)
3 8-ounce packages of cream cheese
1 cup sugar
3 large eggs
1/2 teaspoon vanialla extract
Beat cream cheese at high speed with an electric mixer until creamy (I start with my cream cheese at room temperature and then cut it in cubes before I mix it, it seems to mix more smoothly - no lumps); gradually add 1 cup sugar, beating well. Add eggs, one at a time, beateing after each addition. Stir in 1/2 teaspoon vanilla. Pour into prepared crust.
Bake at 375 degrees for 35-40 minutes or until cheesecake is set - you want to avoid cracks so don't overcook it. You will know it is set because it won't jiggle mutch or look like there is liquid in it)
Cool at room temperature on a wire rack; cover and chill 8 hours. Enjoy!