Ummm, probably because I asked for it…and not in the, “Hey, do you want to bake me a birthday cake?” way. It was more of an assumption made with a broad grin. “Sooooo….what kind of birthday cake are you going to make for me?” I originally presented this question to my family in a joking manner, because, let’s be real. People rarely offer to bake cakes for people who bake a lot. We normally bake our own birthday cakes, if there’s any baking to be done. I know this to be true especially with the rise of food blogs and the now public records of those who blog about what cake they baked for their own birthday.
Truth is, I actually haven’t had a whole birthday cake in a long time, which is funny because it’s really the only thing I ever want for my birthday. Why? Because birthday wishes are special and they can only happen when you blow out a candle on top of a cake…or something sweet standing in for a cake. I usually plan to be out of town drinking up the last of summer’s glory. My family takes me out for a special dinner in whatever cool place we’re staying for the week and then we go out for a special dessert so we can light a candle and I can make my wish. School schedules have started messing up my plans so the tradition of being away that day has probably come to an end 🙁
Ingredients
Cheesecake
Crust:
1 1 /2 c. graham cracker crumbs
1 T sugar
6 T melted butter
Cheesecake:
Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
1⅔ cups sugar
¼ cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
¾ cup heavy whipping cream
Instructions
Crust:
Combine all ingredients and press into a 9 inch springform pan.
Bake at 350 for 8 minutes. Let cool.
Cheesecake:
In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
Cheesecake recipe adapted from Junior’s
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