DXMachina (dxmachina) wrote,


I made the world's easiest cheesecake last night. I took a tub of Philly cheesecake philling, dumped it into a pre-made graham cracker crust, and then shoved it into the refrigerator for a couple of hours to chill. Took me three minutes to make, tops, cost way less than what an equivalently sized store-bought cheesecake would've run me, and tasted great.

It tastes quite a bit like I remember my ex-wife's cheesecake tasting. If you've got a springform pan eight hours or so to spare, you can try that one. The top-secret recipe is here.

What had me hankering for cheesecake in the first place was close encounters of the pumpkin cheesecakey kind over the weekend. First there was stephl's discussion of her vegan pumpkin cheesecake recipe in her lj. Then my niece brought a sugar-free version to Thanksgiving dinner, but I was busy with the apple pie. I finally succumbed to a sugary, non-vegan variation at my friends' house Friday night which was yummy. Such a versatile dessert! I've been craving plain cheesecake ever since.

When I was a kid, my father would occasionally bring home a pineapple cheesecake. I'm not sure where he got it. It might have been a local bakery, or it may have been some outfit similar to Entenmann's. It was about the same size as a loaf of sandwich bread, and came in a box. I remember it being really good.

Hmmm... Next time I'm gonna get a can of crushed pineapple, too.
Tags: cooking, food, recipes

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