My brother John just got old today. I can’t believe he’s 40…
This guy. This guy has taught me more about life, both directly and indirectly, than just about anybody else. He makes me laugh every. single. day. To read his story read this post.
My kids adore him, even if he breaks Liliana’s heart when he tells her “no” to watching Frozen for the fifth time in one day.
He is the most attentive and caring father I’ve ever known.
He is also the biggest worry-wart I’ve ever met, but I’ll take it because it means he cares about us
When I asked him what he wanted to eat for his birthday, cheesecake was no surprise. He may not be able to eat real food very often, but you can bet your butt he’s going to get some of this today.
Trust me when I tell you this cheesecake is perfect. Don’t change a thing you guys. I tried and failed, 4 different times.
It’s creamy, just the right amount of rich and sweet, and holds together very well. You can top it with whatever you like but we’ve been eating it plain, and I’m not one to ever order plain cheesecake. It’s that good.
- 1.5 packages of graham crackers (about 14 crackers)
- 6 Tbsp. sugar
- 1/2 cup melted butter
- 3 (8 oz.) pkgs. cream cheese, softened
- 1.5 cups sugar
- 4 eggs, separated
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- Preheat oven to 325 degrees F and cover the outside of the bottom of a 9-inch springform pan with aluminum foil.
- Crush graham crackers by placing in a plastic bag and rolling over with a rolling pin until fine crumbs are formed.
- Add graham cracker crumbs, sugar, and melted butter to a medium sized bowl and mix with a fork until all crumbs are uniformly moist.
- Transfer mixture to springform pan and press evenly against bottom and sides with a measuring cup to form crust.
- In the bowl of an electric mixer combine cream cheese, sugar, 4 egg yolks, lemon juice, and vanilla.
- In another bowl, beat 4 egg whites until stiff peaks form. Fold egg whites into cream cheese mixture until thoroughly combined.
- Pour filling mixture into crust and cook in 325 degree F oven for 35 minutes.
- Without opening the door, turn the oven off and leave the cheesecake for another hour.
- Transfer cooked cheesecake to the freezer for several hours before serving.
- Serving Tip: About 15 minutes before serving, take cheesecake out of freezer and slice with a knife after running it under hot water. Cheesecake is much easier to slice while partially frozen.
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Hope you guys love it as much as we do! Let me know if you try it and how it goes. Also, if you want to wish John a Happy Birthday, please do so on the Count the Happies Blog wall on Facebook. I’d be happy to relay the message and I’m sure he’d appreciate the love