Friday, June 5, 2009

Blue Ribbon Cheesecake

Foodie_Friday_Logo_2
Today, for “Foodie Friday,” I’m sharing my favorite cheesecake recipe with you.  It won me a first prize blue ribbon (and a $3.00 check…woo hoo!) at our local county fair in…are you ready for this… 1983! 
Twenty-six years later this cheesecake still remains a winner with  my family and friends.

blue ribbon (C&E)            holding my BIG prize money check & blue ribbon in 1983

 
Unlike many cheesecake recipes that use a graham cracker crust, this one calls for Nabisco Social Tea Biscuits.  In my opinion, a graham cracker crust always seems to overpower the flavor of cheesecake but the Social Tea Biscuits have a nice subtle taste that allows the filling to take center stage.
You will find the complete recipe at the end of this post.  Try it.  I think you’ll like it.

 

The ingredients for the crust are Social Tea Biscuits and butter.IMG_1967

 

I use my food processor to crush the cookies.  Then I add the melted butter and pulse again  until the cookies and butter are thoroughly mixed.IMG_1980 crush cookies
 
Now it’s completely optional whether you use these, but did you know wrapping “even-bake strips” around the outside of your springform pan helps keep the outer parameter of the cheesecake from over-cooking and drying out?  The strips also help prevent the top of the cheesecake from cracking.  Caution:  You must thoroughly wet strips with water before placing them on the pan and putting them in your oven!    I bought mine at either Michael’s Crafts or Joann Fabrics & Crafts.thumbnail even bake strips
Using a fork is a good way to press the crust half-way up the sides of the pan

IMG_1981 pressing crust

 

The filling ingredients are cream cheese, eggs, sugar, lemon juice and vanilla.IMG_1975 cheesecake batter ingred.
Another little tip…I use my food processor not only for crushing the cookies, but also to mix the cream cheese filling ingredients.  It’s really quick and does a great job of blending the batter so you have a super-smooth and creamy cheesecake without any lumps.IMG_1988 cheesecake batter

 

Pour filling into crust.IMG_1990 pour batter 
Evenly distribute the filling around in the crust and bake.

IMG_1993 smooth batter

 

After baking, remove the cheesecake from the oven and let it cool for 10 minutes. 
While it is cooling, mix the topping ingredients…sour cream, sugar and vanilla.

IMG_1976 cheesecake topping ingred.

Now just let me say, I picked up the Reduced Fat sour cream by mistake.  You can certainly use Reduced Fat, or even Fat Free, but my thinking is, if you are going to indulge in cheesecake, why worry about a few extra grams of fat?
Blend topping ingredients with a spoon.

IMG_2002 mix topping

 

Pour topping over baked cheesecake.IMG_2005 pour topping
 
Smooth topping evenly over baked cheesecake and pop it back in the oven  for another 5 minutes.IMG_2007 smooth topping

Chill overnight.

 

Would you care to join  me for a slice of cheesecake and a cup of hot tea or coffee?

IMG_2016 C&E

 

BLUE RIBBON CHEESECAKE
CRUST:
1 sleeve (or 1/2 box) Nabisco Social Tea Biscuits
1/2 stick of melted butter
Crush biscuits until fine.  Add melted butter and mix well.  Press into springform pan covering bottom and halfway up sides.
CHEESECAKE MIXTURE:
3  8 ounce packages of softened cream cheese
3  eggs
1 cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
Mix all ingredients until smooth.  Pour into pan and bake 35 to 40 minutes at 350 degrees.  Remove from oven and cool for 10 minutes. 
While cooling, mix the following topping ingredients  with a spoon:
1  16 oz. container sour cream
1/2 cup sugar
2 teaspoons vanilla
After the 10 minute cooling time, pour sour cream mixture over cheesecake and bake 5 minutes more.  Refrigerate overnight before removing from springform pan.
The cheesecake purists will probably want to enjoy it plain but it can also be served with fresh or frozen berries, or any canned fruit filling (such as  Comstock pie filling).

 

IMG_2019 C&E


26 comments:

Debbie from NJ said...

Hey Girlfriend! I am coming down for a piece of that cheesecake, and some iced coffee! Ladies, I have had the pleasure of tasting this delicious cheesecake, and I savored every bite! Shari, love the way you displayed the finished product! I am just loving that pretty basket you made! I baked a lemon merangue pie the other day, and it kind of flopped. lol! I read it's not good to make it in humid weather. I have to get one of those processors.

Debbie xo

Mary said...

What a lovely creation. I have a weakness for cheesecake - the I don't know when to stop kind of weakness. I must leave :-). Thank you for sharing this piece of heaven with us. Have a wonderful day.

Joyce said...

Beautiful presentation photo. What did you buy with your check? I wonder what you would get for 2nd and 3rd place? Made me laugh.
Joyce

ButterYum said...

You got a $3 prize??? :)

I've been using a recipe almost exactly like this... same everything except mine uses 1 1/2 tsp of vanilla and it doesn't include the lemon extract. Everyone LOVES it!!! I often will use vanilla bean paste in the sour cream topping (love those little flecks of vanilla beans).

I too love to mix my ingredients together in my food processor... I find it adds less air that way.

I use my magi-cake/even-bake insulated baking strips all the time when I make wedding cakes, but I've never used them for my cheesecake... I'll definitely give it a try next time.

Another great tip for those who are never sure whether their cheesecake is done. The internal temp in the center of the cheesecake should reach 150F before it's removed from the oven.

Excellent post!!! I'll definitely be back to see more of what you have to offer!

Take care,
ButterYum

Mid-Atlantic Martha said...

Still looks like a blue ribbon cake!

Cindy said...

Thank you for the recipe. I am always looking for a better cheesecake recipe. I will bookmark this one and try it the next time the craving for one hits! hugs, ~cindy s~

Sandra~Romantique Inspirations~ said...

Shari, My husband loves cheesecake of any kind and this one looks delicious. We are definitely going to try this one. Thanks so much for sharing. By the way you have a very good eye for displaying the cheesecake - Everything looks so pretty!!

Enjoy your evening-

bj said...

It does look and sound like a Blue Ribbon Winner and the presentation on the beautifully set table is awesome.
I am curious as to what you spent the HUGH winner check on? :O)
Thanks much for the recipe...

Terry & Dennis Macri said...

Your Cheesecake recipe sounds like a keeper. I LOVE Cheesecake!!

Shari @ My Cottage of Bliss said...

Now ya'll have to remember $3.00 bought a lot more back in 1983 than it does now! LOL. But even so, as I recall, it didn't fully cover the cost of the ingredients.

Oh well...long after the $3.00 was gone, I still had the blue ribbon.

And the bragging rights will last a lifetime! ::wink wink::

The Bliss Journey said...

Your cheesecake looks wonderful. Yes, I'll join you for a cup of tea and a slice. I live in the Tampa Bay area and could be there in a flash. Have a great weekend.
Kathleen

xinex said...

OMG, this is really making me crave for that. It looks so good!..Christine

Pansy Cottage Girl said...

Hi Shari, I found you through Cindy's blog. You are so naughty teasing us with that yummy treat. Love seeing the pics of your shepherds. I had 2 for 12 years. I miss them terribly. Now I have a boxer. She is very sweet but there is quite a difference in temperment. Come visit my blog.

Bellamere Cottage said...

Happy Pink Saturday Shari!

A blue ribbon??? Good for YOU! I will NEVER get a blue ribbon for cooking/baking. I wish I could taste it.....it looks yummy and I'm always in the mood for cheesecake!

Your pictures ARE excellent. I'm going to try the higher camera setting....I have several 4G cards so I should be able to shoot a few on that! :-)

Thanks for coming and for your help. I need all the help I can get. :-)

Hugs,
Spencer

Susan @ A Southern Daydreamer said...

I LOVE cheesecake... yum.. if I use reduced fat ...can I have bigger piece or an extra piece? LOL I hope you had a happy Foodie Friday and are having a great weekend ~ Susan

M.L. @ The House of Whimsy said...

Thanks so much for sharing. I got a kick out of the 1983 pic. Adorable. We must be about the same age. : )
And thanks for the painting 101 tips below. Much appreciated.

Puna said...

Why yes, I would!

Kammy said...

Oooooo yummy !
I have never seen those cookies/biquits for sale in Colorado...hmmmm I will have to look. Your cheesecake does look wonderful ! Blue ribbon and $3 bucks - wow !
Hugs ~ Kammy

Marilyn said...

Cheesecake sounds yummy, but it's the lovely plates that you served it on that I love! Thanks for sharing.

Gollum said...

This recipe sounds wonderful! I hadn't thought about the flavors complimenting each other--crust and filling. This makes perfect sense! Count me in for the cloche party~! Have a wonderful Sunday.
XX 00

Willow said...

This recipe sounds so good. Both my daughter andI love cheesecake. I have never heard of those biscuits before. I will check and see if our local store has them and try the recipe out.

Willow

Cynthia's Cottage Design said...

HI Shari,

I just wanted to stop in and let you know how much I appreciate everything you said about my blog! You are such a sweetie pie! and speaking of pie :) I am absolutely going to try this new crust recipe! Oh how yummy it looks!!

Your blog is fabulous, you do such a beautiful job with everything! I took some time last week to go through many of your posts and they were each so informative and sweet at the same time! I love your style and have added you to my blog roll so I can check in often! I so wish I could have given everyone a prize from my give-away, you are all so deserving and I'm so happy to meet new friends!!

Hope you have a wonderful weekend! Hugs, Cynthia xo

ROSE VINE COTTAGE said...

I have been looking for a good recipe for cheesecake, I'll have to give this one a try and congrats on the blue ribbon award! I was looking through some of your older posts, your porch looks so cute dressed up for all the holidays and I had to laugh about the flowers and the dogs mine do the same thing with the lizards! I was wondering where you got your address sign, I love how you can change it for the seasons.
Hugs~Kelly

ROSE VINE COTTAGE said...

Ahhhh thanks so much Shari, I will go check it out!!
Hugs~Kelly

A Joyful Chaos said...

It looks and sounds delicious. Thanks for sharing your winning recipe.

Romancing The Rose Studio said...

I am going to try your cheesecake, it looks so yummy.
Can you also tell me the name of the china, its beautiful?