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Friday, May 21, 2010

Lemon Thyme Cheesecake

before proceeding further, just to give you dear readers a heads up: next week i will be hosting a giveaway contest type thing that will climax on the 31st. my blog friend Amy of Poor Girl Gourmet's cookbook comes out on the 1st. for this event i will once again open the "comments" section. i know, gasp. if you haven't guessed, the prize is the cookbook itself but to sweeten the pot, i will also include an original angry asian creation, be it yarn, stuffed animal or art on canvas. i know, exciting. simmer down. details to come.

carry on.


the day before i went off on vacation i had a slew of things to do. one of them was bake a cheesecake. the day after my departure, nuria was due back from Spain. since i had welcomed her to America last year with a cheesecake, i wanted to have one waiting for her when she arrived home.


Lemon Thyme Cheesecake
adapted from your{everyday}mama

crust - your basic graham cracker one, ground up about 2 cups of graham crackers, mix with 6 TBLs melted butter and 2 TBL sugar. press into spring foam pan, going up the sides if you choose. i did, just so that there wasn't any leakage. bake for about 9 minutes in preheated oven at 350F. *be sure to wrap pan with foil just to be safe.

filling -

2 packages of softened cream cheese (16oz total)
1 cup sugar
lemon zest, however much you can get from 1 large lemon
juice of 1 lemon
minced thyme, however much you want. i ended up with about 2 TBL worth
1 1/2 TBL flour
1/2 tsp salt
3 eggs, room temp

whip up the cream cheese and mix with sugar, lemon zest & juice, thyme, flour, and salt; constantly scrapping down the sides. add the eggs one at a time, again, being vigilant about the scraping down the sides.

pour into the pan and bake in oven for about 45 minutes. (the original recipe calls for 60 minutes). i baked at 45minutes, turned off the oven and just let it sit in there until it tickled my fancy to take it out, about 30-40 minutes later, like how i had made her bday cheesecake. i did put a pan of water on the lower rack to help prevent cracking on top but there was crack on the sides, some rising but when i pulled the pan out, it had sunk and no crack was to be seen.

allow to cool to room temp, wrap properly and keep in fridge.

verdict - it was nice. not my fave but nuria liked it. can be eaten plain or with the sour cream topping and raspberry stuff the original recipe calls for.

you know, no muss, no fuss.

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