Bringing Love Back to Monday - Cheesecake

What is it about Mondays? It has to be more than just "the weekend's over" excuse. Poor Monday has had a stigma for years. Isn't it just as good as any other day of the week?

Why should we be so discriminatory toward this one day that can't help the fact that it doesn't start with an "S" or a "T". Wednesday doesn't get half the flack for its "W" because by Wednesday, the week is nearly done and everyone is feeling happier again.  And Friday, well, it's never had anything to worry about.  

 I say, bring the love back to Monday! It's had a bad rap for way too long. They say you make your own happiness, so why assume you're going to be grumpy at least one day of every week. Why not do something that makes you happy on this otherwise shunned day? Reserve Monday for doing something you love so much that you actually can't wait for Monday.

For me, that means dessert. And I can't think of a better way to turn Monday around than a cheesecake.

Cheesecake probably gets just as hard of a time as Mondays.  People way over think it.  There are hardly any dessert recipes half as elegant as cheesecake with so few ingredients.  The only thing with it, is that you have to make it the night before you want to eat it.  So this may have to become your Sunday night ritual.

 All you'll  need is vanilla, cream cheese, sugar, eggs, sour cream. (and a graham cracker crust).

And NO, I did not mean to buy "light" sour cream.  
It's a cheesecake - light sour cream isn't going to save you now!

I use Penzeys Madagascar Vanilla Beans.  You can get yours here.

Try making your own vanilla extract.  In a resealable bottle, add in several vanilla beans that you've cut down the middle.  Stick them in the bottle and pour in vodka to the top.  




Allow it to sit in a cool, dark place for 3 months and it's ready to go.


Just replenish your vodka as you use it.







In the bottom of a springform pan, make your graham cracker crust (1 sleeve crushed grahams, 1 T sugar, 1/2 stick butter, melted, mixed together, pressed in the pan, baked at 350 for about 5 minutes.  You'll smell the aroma when it's ready to come out.

 Not looking so pretty here, but this is a lesson in patience for us all. 

Make sure your cream cheese and eggs are room temperature.  

That's pretty critical.  Also, make sure you add your eggs one at a time and allow them to be fully incorporated  before add the next egg.  

Cream cheese can only absorb so much  at a time for heavens' sakes! 

Ah, much better. There will inevitably be a few little lumps here and there.  That's okay, you won't notice it later.  I think I could have left my cream cheese out just a little longer. 

  I obviously failed my lesson in patience.

Generally, you'll want to use a springform pan for this.  
There is a latch on the side so that you can keep your cheesecake pretty as a picture.

You should have already made your graham cracker crust in the bottom of your pan...and it is already cooled down.

Bake your cheesecake at 350 for about 45 minutes.  You don't want it completely set.  It will only look "done" around the first 3 inches.  The center will still seem a bit wobbly.  That's perfect!  

While it's baking, mix your sour cream with the vanilla and sugar and set aside.

After 45 minutes, bring it out and let it set for 10 minutes.

then...

Drop the sour cream mixture by spoonfuls and spread it all around evenly.  

Bake for another 10 minutes.

Let it cool completely on a rack. Then refrigerate at least 6 hours, or overnight is good, too.  

It isn't going anywhere.  It's waiting to give you love tomorrow, on that horrible, wretched, day of the week...the day that is called MONDAY.

Let's pretend it is tomorrow.  You come home from work all grumpy just because it's Monday.  Oh, but wait!  That's right, you made a cheesecake last night and it is waiting for you in the fridge.  

Oh, blessed be!  

...and here it is.  Full of love and sweetness just for you on your horrible, wretched Monday.

If this doesn't bring the love back into your Mondays - 
you may require professional help. 

 I've done what I could.

Cheesecake

3 (8 oz) packages of cream cheese, softened

4 large eggs

1 cup plus 1 T sugar

2 t vanilla extract

Graham cracker crust in a spring form pan

1 pound of sour cream

Place rack in the middle of the oven and preheat to 350 degrees F.

Make a graham cracker crust in a springform pan and allow to cool.

With a mixer, beat cream cheese in a large bowl until fluffy.  Reduce speed to low and add eggs one at a time, beating well after each addition.  Add 1 cup sugar and 1 t vanilla and mix well, scraping down as needed.

Pour filling into crust. Bake until cake is set 3” from edges but center is still slightly wobbly, about 45 minutes.  Cool in the pan on a rack for 5 minutes.

Mix together sour cream , 1 t vanilla, 1 T sugar.  Drop by spoonfuls all around cake and then spread evenly over top.    Bake for another 10 minutes.

Run a knife all around top edge of cake to loosen it.  Cool completely in pan on a rack.  The cake will continue to set as it cools. 

Refrigerate cake, loosely covered, for at least 6 hours.  Remove side of pan and transfer cake to a plate.  Bring to room temp before serving.