Thursday, May 28, 2009

Happy Birthday Taylor!

Tuesday was Taylor's 19th birthday. We've just been so busy, that I haven't had a chance to blog about it! With two family birthdays, our anniversary, Mother's Day, Memorial Day, and one or more graduations to celebrate, May is always a marathon month for us!!

Since Taylor had to work on his birthday, and because we had feasted the two days prior, his actual birthday was pretty understated this year. However, I did make him his favorite cheese cake, which made him very happy, and explains the "cheesy" grin below! :)

This is really an incredible cheese cake recipe! I've never had any other cheese cake that comes close to it! So, I've decided to post the recipe! It is a little more involved, and it may sound intimidating, but it is not really that hard. In fact, I had the recipe for several years before I got up the courage to try making it. My mom encouraged me to give it a try, and I discovered it really isn't that difficult, and the results are definitely worth the effort!


1 2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, softened

1 2/3 cup sugar
3 pounds cream cheese, softened to room temp
9 eggs
1 tsp vanilla
1/4 cup rum (I never put this in!!!)
1 TBSP lemon juice, or orange or almond extract (I always use almond)
1 1/2 cup sour cream


Mix together graham cracker crumbs, sugar and butter. Lightly butter a round cake pan that is 10" in diameter and 3" deep. (Do not use a spring form pan!!!)


With electric mixer, beat cream cheese with sugar until smooth. Add eggs, one at a time, beating well after addition of each egg. Add vanilla, rum (if you choose to use it), flavoring (almond extract for me), and sour cream, beating until mixture is smooth. Pour cream cheese mixture over crust in pan.

Place cake pan into another larger, deeper pan. Pour water around the cake pan to a depth of about 1 1/2". Bake at 300 degrees F for two hours or until center is set.

*Cool at least 3 hours before placing in the refrigerator to chill.*

*When cake is cooled, chill several hours or overnight in the refrigerator.*

*To remove cake from pan, place cake on a burner (that has been heated and turned off) for 1 minute. Gently run a knife around the edges to loosen the cake. Carefully, turn out onto a 10" plate; then invert onto serving plate.*

If desired, serve individual pieces topped with canned cherry or blueberry pie filling.

Store leftover cake in refrigerator or freezer.

Note: I have used light cream cheese for 1/2 the cream cheese to reduce the fat without affecting the flavor or texture. It might be possible to use all light cream cheese, but I haven't been brave enough to try it yet.

OK, so that is the special cheese cake recipe. Guaranteed to be delicious!! Don't you wish there were a "guaranteed recipe" for raising sons??


Rebecca's Refining said...

Is this mom's recipe? The cake looked good, until it looked like you put blueberry topping on it! Happy belated birthday to Taylor! He is looking so grown up these days!

Martha said...

YUMMY, that looks delicious! I'm definitely referring back to this post when I decide to make cheese cake for the first time ;)

Happy Birthday to your son Taylor!!!

<3 Martha

Pamela said...

Sounds delicious, I'm looking forward to making this cheesecake. When you add the water to the outside pan, does it matter what temperature you add? Boiling water, or cool?

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