Entertain with ease and elegance – all it takes is a signature cheesecake.
By Gretel-Ann Fischer
When it’s your turn to play host or hostess, it’s always nice to have an easy, crowd-pleasing dessert as a go-to when you simply fall short on time. That’s why, for something elegant and somewhat fast to prepare, I ultimately end up making cheesecake. You can dress it up or leave it naked – have fun with it!
Cheesecakes are especially simple which is why I always enjoy adding my own little touch to make them even more delectable and, not to mention, fun to look at. More about my signature cheesecakes and other tasty treats can be found on my bakery’s website www.cuppsvt.com and Facebook page. You can also catch me in the kitchen on TLC’s Next Great Baker. Enjoy!
- 32 ounces of cream cheese, softened
- 1¼ cup of sugar
- 4 eggs
- 3 tablespoons of lemon juice
- 1 teaspoon vanilla
- 1¼ cup of graham cracker crumbs
- ¼ cup butter, melted
- For the crust, in a medium bowl combine graham cracker crumbs and butter. Press into the bottom of a round spring form pan and freeze.
- For the filling, beat softened cream cheese and sugar on medium high for three minutes. Add eggs, one at a time, beating after each addition. Stir in lemon juice and vanilla. Bake at 350 degrees for 60 minutes. Let cool to room temperature, and then chill in the refrigerator for 4 hours before serving.
- Suggestions for dressing up your cheesecake: sugared cranberries, raspberry coulis, and/or chocolate shavings/curls.
Gretel-Ann Fischer, culinary artist and owner of Cupp’s Café and Bakery in Winooski, Vermont is among 13 lucky contestants participating in TLC’s Next Great Baker.