Wednesday, February 19, 2014

Sunday Cake

I baked this week's Sunday Cake on Monday since we were late getting home Sunday night.  Larry wanted a cheesecake and since I'd never made one before, I just found an easy, classic recipe online.
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
HEAT oven to 325°F
MIX graham crumbs, 3 Tbsp. sugar and butter; press into bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.  
You will notice that nowhere in the recipe does it say anything about placing the pan in water or putting water in the oven with the pan or anything remotely about water, right??  

My perfect beautiful cheesecake cracked wide open as soon as I lifted it out of the oven.  I joked about it on Facebook and THEN I learned about the water part.  And the temperature part.  I followed the recipe to the letter and had it said a word about water, I would have done that.  Grrrrr.

It wasn't the prettiest thing in the world but it sure is good!  And half gone already.  :)


  1. You did fine and having water or not did not take away the wonderful aroma and taste of your cake.It looks very o.k. and I know it was. Love you.

  2. Look very yummy! Yeah, water helps, but they can still crack sometimes. I'm fixing to make a cheesecake, of sorts, today. Good week for one. :-)