New York Cheesecake or New York Omelette?

I decided to surprise my dear man by baking a long-awaited cheesecake. All day long we were dreaming of that moment when we could taste the first spoon of the legendary New York cheesecake. Before putting it into the oven, the filling tasted lovely! It was absolutely delicious, creamy, sweet and tasty. It made me very confident about my succesful baking skills, even though this was the first time for me to bake a cheesecake.

This confidence, however, started to fall after the cheesecake being in the oven for 20 min. The beautiful creamy filling had turned to yellow and flat. The center of the cake just kept going down, closer and closer to the base. After torturing 60 minutes, it was time to take the cake out of the oven.

It looked like a crater of volcano, the sweet creamcheesy smell was gone. I should have stepped back at this point and stop fighting against my fate. The warning eggy smell was in the air. In my mind I just kept thinking how to save the situation, what crazy topping should I use to cover the ugly cake. Nothing could be done. It was a cooking disaster. It was the ugliest, flattest and least tempting cake I’d ever seen.

After a nice dinner, it was time to try this ”masterpiece”. I was already emarrased to set it on the table, this eggsmelling yellow crater of volcano. As usual my dear man was polite and didn’t mention about the form of the cake when it was sitting in the middle of the table. We took our slices. We tasted. Oh no – it wasn’t just that it looked ugly and smelled bad, it tasted terrible. I couldn’t hide my disappointment anymore and to make it easier for him to say that it was horrible, I announced my judgment.  As usual he  tried to make me feel better by saying ”no no not at all sweetie”. Perhaps at this point is good to mention that my dear aussie man LOVES eating. He loves treats. He doesn’t take only one serving, he fills his plate at least twice, sometimes even three times. This time however, he seemed to be so unexeptionally full that even the idea of the second slice was too much. Well, at least he told me so. We did have a nice dinner….but…was it really that big feed?

In the evening by forming it as a joke, the true opinion slipped from his lips. ”Are your specialities omelettes these days?”

I know. My cheesecake was like an omelette. It was eggy, soggy and anything else than a cheesecake. It was cookie based New York omelette.

So if you fancy some sweet graham cracker based omelette, this is the one just for you. If you fancy the mind-blowing cheesecake, look out for this recipe. Bury it so deep under the ground that you wouldn’t use it not even at your most desperate moment. This recipe is a punishment for all the cheescake lovers.

10  graham crackers, crushed

3 tablespoon butter, melted

2  packages cream cheese

1 3/4 dl white sugar

1/2 dl  milk

2 eggs

1 dl sour cream

1-1/2 tsp vanilla extract

2 tsp all-purpose flour

Preheat oven to 175 degrees C. Grease a pan. In a  bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour.

Yuck 🙂

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