This is the cutest darn thing…… but I think anything with dogs is cute. I am sure you know, I am a crazy dog lady. I love my puppies. My daughter and I were at the quilt store and I saw the “scrabble” panel. I bought it. These are all my dogs including the ones that are waiting for me over the rainbow bridge. The ones not here with me have a little gold halo over the first letter of their name. I frequently dream about my dogs not here. In my dreams we are sitting around the table talking. My Koko is apologizing to Clover for making fun of her for only having three legs. Darby is apologizing for knocking bread off the counter and eating it. They always tell me I am the best Mom.
Now I need to quilt and find a place to hang it.
I enjoyed the three day weekend. It was not long enough. I finished piecing another table runner. I made about a dozen pillow cases for the Guild’s charity.
I finally got my sourdough starter ready to make bread.
I love to make cheesecake but hate when it cracks. I have perfected making the no crack cheesecake. I made one today. I don’t need to cover up the crack with cherries or nuts and it tastes super yummy. I will tell you how to make a no crack cheesecake and share my recipe with you.
Cheesecake usually cracks because it is overbaked. So , to keep it from overbaking, the first ten minutes of baking are at 500 degree F and then we bake at 200 degreed F until the internal temp of the cheesecake reaches 150 degree F. This takes about 1.5 hours.. Once the cheesecake is removed from the oven, we let it cool for about ten minutes and then run a knife around the inside edge of the pan to loosen. That way if it sinks any it won’t be held up by the sides and crack.
Graham Cracker Crust
1 Cup graham cracker crumbs
2 T Sugar
6 T. melted butter (save one for the inside of the pan)
Mix together graham cracker crumbs, sugar and about 5 T of melted butter. Press in spring form pan (I used a 9” pan). Bake at 325-degree F for about 13 minutes until the edges brown a little. Place on rack to cool.
2 ½ lbs cream chees (5 8oz. packages)
1 ½ C sugar
1/3 c Sour Cream
1T Vanilla Extract
2 Large Egg Yolks
6 Large Whole Eggs
Increase oven to 500 degrees F. Beat cream cheese on low for about 1 minute, med speed, scrape down bowl. Slowly mix in sugar and incorporated for about 1 minute. Scrape down bowl. Add salt, sour cream and Vanilla until incorporated, about 1 minutes. Add two eggs yolk, mix for one minute on med speed. Then add two eggs at a time mixing on medium speed for about one minute, scraping in between each addition.
Brush side of spring form pan with remaining butter. Bake for 10 minutes at 500degree F, then reduce temp to 200 degree F until internal temp reaches 150 degree F. This will take about 1.5 hours. Do not open the oven until you check the temperature for the first time.
When done, cool on rack for about ten minutes. Take a knife around the inside edge of the pan and then continue to cool until it can be placed in the refrigerator. Release from spring form when totally cool. Run the knife around the edge again before releasing from pan.