Do you find that you spend more time dreading tasks than it takes to actually accomplish them?? I sure do!! When finally done, I feel so relieved!!
My college attending son turned 21 & his military dependent ID needed updating to continue our benefits. As a widow dealing with the military system, I am surely NOT in my comfort zone.
I called in advance to see what was required. We needed a letter from the college & his birth certificate. Andrew also needed new glasses, so I added an eye exam appt to our to-do list.
After the eye check, Andrew & I headed out to the base. Getting out of the car, I realized I had left his birth certificate in the book I was reading….the book I left on the counter at the eye doctors.
Back at the store, his glasses were ready, so we saved a trip. Book in hand, we headed back to the base. It was then I realized I had left home without the letter from the college. I was NOT a happy girl.
Also on my to-do list that day was gathering some party supplies for a friend & the finishing touches on a cheesecake for the birthday party that evening. I sent Andrew on with the party supplies, then we met & headed to the base for a third time.
I just had to laugh when I handed over the paperwork to the airman assisting us. As I listed each required item, she stated, “Wow, you really have it all together.” If she only knew!!
That frustrating day ended with a great birthday celebration. The cheesecake recipe we all enjoyed that night is shared below.
The birthday boy liked his plain, but you can top it with fresh sweetened strawberries & whipped cream if you wish. (or the cherry pie filling as suggested below).
Proverbs 16:20 says-He that handles a matter wisely shall find good: and whoso trusts in the LORD, happy is he.
I’m not so sure I was WISE that day, but I sure was HAPPY that task was done!
Graham cracker crust
1-3/4 c. graham cracker crumbs
1 T. brown sugar
6 T. butter, melted
1 tsp. cinnamon
Melt butter and mix graham cracker crumbs, brown sugar, and cinnamon. Press into a 9″ springform pan.
3 (8-oz.) pkg. cream cheese, softened to room temp
1 c sour cream
1 c. sugar
3 tsp. vanilla
1 T. cornstarch
1 can cherry pie filling
Beat cream cheese until very smooth. Add sugar and beat, scrape down sides and beat again. Beat in sour cream, and cornstarch.
Add eggs, one at a time, until incorporated, then vanilla.
Pour into crust. Bake in a preheated 350° oven for 1 hour or until center is set. Remove from oven and cool on rack until lukewarm.
Chill for several hours or freeze for easy removal from pan to a serving plate.
If frozen, run a sharp slender knife between the crust and bottom of pan, loosening the entire cake. Support cheesecake with a spatula and slide it onto a serving plate.
If the cake is not frozen, it’s best to leave it on the bottom of the springform pan and place it on the serving platter.
Top with cherry pie filling when ready to serve. Yield: 12 servings from 9″pan, 8-9 cakes from the mini cheesecake pans 4-5″ in diameter.
(note) Bake mini cheesecakes for 25-30 minutes until they look firm on top. Cupcake size in foil liners may also made, but the oven temp should be 275-300° for 12 to 15 minutes. The higher temp will cause them to rise quickly, then the centers will fall. Extra crust ingredients may be required to make the 25 cupcake size desserts yielded from this recipe.
Note: Don’t be intimidated by cheesecakes. They are easy to make and can be frozen 2-3 months. You do need to have a springform pan. It’s a small expense for a big reward!! I have several of the mini pans, bake and freeze 2-3 varieties of cheesecake, then wow my guests with an assortment of bite size delectables.