I was amazed when Will stood by himself the first time – he was barely 5 months old. But others were more impressed with the amount of food he can put down . . . he is quite the eater and has been since he was a wee babe.
The first confection Will ate as a baby (he was about 6 and a half months at the time) was cheesecake. And boy, did he love that cheesecake. Angel, his godmother and my best friend, served it at her son Elijah’s first birthday party and I gave Will the tiniest of tastes. Apparently that tiny taste of a delectable cheesecake was overpowering, as he ended up eating nearly my entire piece (yes, I know, send the mother of the year award this way – feeding, on demand no less, a cheesecake to a 6-month-old). It’s been over a year since Will seized his first bite of the creamy confection, but he still loves it every bit as much.
I had planned on making a cheesecake for St. Patty’s Day, but couldn’t find the recipe I wanted in time. So when I made dinner plans for my best friend Rhian and her man to come to dinner, it was a no-brainer what I would make for dessert: my son’s favorite.
Initially I had planned to serve this with some sort of a fruit topping, but running low on time, I ditched that idea and served it plan. No matter, the creamy cheesecake held it’s own nicely. And Will, now a running toddler, managed to steal my chair and my cheesecake . . . somethings never change.
Don’t worry, the picture will come tonight
recipe adapted from the Philadelphia Classic Cheesecake recipe
1-1/3 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
4 packages (8 oz. each) cream cheese, softened (I used two reduced fat and two regular)
1 cup sugar
1 tsp. vanilla
Preheat oven to 300 degrees. Grease the bottom and sides of a 9-inch nonstick springform pan.
In a bowl, mix together the graham cracker crumbs, sugar and butter. Press into the bottom of the prepared pan.
In a stand mixer, beat together the cream cheese, sugar and vanilla on medium speed until smooth. Add one egg at a time, continuing to mix on low speed, until blended.
Spread the cheesecake mixture over the crust of the pan, and try to make it as even as possible.
Place the cheesecake in the oven and cook for 55-60 minutes, until the center is just set. Let the pan sit in the oven with the door cracked for 15 minutes before removing, then let cool a little more on the stovetop. Refrigerate for at least 4 hours before serving.
Other delicious cheesecake recipes around the blogosphere:
- Coconut Cheesecake by My Husband Cooks
- White Chocolate Raspberry Cheesecake by Scribbit
- Bailey’s Irish Cream Cheesecake by Sweetnicks
- Pomegranate Cheesecake by Tigers and Strawberries