March 21, 2013 by beccawittman
Things that happen while you forget to blog:
1. “I just want a little more coffee.”
2. Birthdays pop out of nowhere and scare the hell out of you, because you suck at time
3. The full Les Mis album comes out on iTunes. The full one, not the one missing twelve songs that you bought right after seeing the movie, without a second thought.
4. You go into allowance-debt because your wallet has buckled under the stress of birthdays and fandom.
5. You have a Fangirl Moment and tear up at Fantine’s death song, because it was not deemed worthy to be on the limited album and you haven’t heard it since the last time you saw the movie.
6. You realize that the last time you saw the movie was actually the third time you saw it…and you were trying to get your mom to let you see it a fourth time.
7. Your Birthday Friend introduced you to Les Mis and is even more Fangirl, so you have the opportunity to order her the DVD for both the movie and the twenty-fifth anniversary musical edition and then stare at it(while drooling slightly.)
8. You realize that some people actually worship Eponine and Javert as a couple. Um, okay.
9. Upon listening to “The Bargain” – the song where Valjean finds Cosette in the woods – you start laughing at the fact that there is a line that goes “Do not be afraid of me/Don’t hide/Show me where you live.” (Seriously.)
10. You make cheesecake.
Yep, it just so happens that not only does your awesome Birthday Friend love Les Mis as much as you do, but she just happens to love cheesecake as much as you do. And yes, cheesecake is totally my thing. (Except when Ihave to eat it. I hate eating stuff that I make – apparently it’s a chef thing.) My claim to fame – except that I read The Deathly Hallows in two days, somehow memorized almost the whole Les Mis soundtrack after listening to it for a week straight, and being Ms. Sarcasm – is definitely my cheesecake. And believe me, this is the king of cheesecakes. (There was a time we killed the king/We tried to change the world too fast/Now that we’ve got another king/He’s no better than the last! No, but seriously.) I’ve made it too many times to count and it has never ever failed me. Of course everyone thinks I put a ton of effort into it, but please, ain’t nobody got time for that.
Am I right?
There aren’t any pictures yet because its still in the oven as I write this and it’s late anyway. (Another good thing about this is that it gives me license to stay up late – hello, foodgawker.) Anyway, this cheesecake is rich and creamy and light and tangy all at the same time and is absolutely fantabulous without being super-complicated.
I dare you.
New York Cheesecake
adapted from Zoom Yummy
2 cups crushed graham crackers
1 stick butter, melted
1/4 cup granulated sugar
32 oz. cream cheese (and no, you may not use low-fat – I shan’t forgive you if you do.)
1 cup granulated sugar
1/3 cup heavy cream
1 tsp. vanilla
Crush graham crackers into flakes; melt butter; remove cream cheese from packages; crack eggs; measure sugars, vanilla.
In a small bowl, combine crackers, butter, and sugar. Line a springform pan with the crust mixture, using a measuring cup to flatten it; spread over sides of pan as well. Put it in the fridge until ready to use.
Beat cream cheese until smooth and fluffy. Mix in sugar; when combined, add eggs one at a time, beating well(30 sec.) after each. Then mix in heavy cream and vanilla until thoroughly combined; pour into crust and bake at 350 for 15 minutes.
Once your timer goes off, TURN THE HEAT DOWN TO 250. Then bake for an hour or so more, until it is set but still jiggles when you shake it, especially in the middle. This will take FOREVER. Don’t lose faith. (Just sing-repeat “Something’s gotta happen now, something’s gotta give. It’ll come, it’ll come, it’ll come, it’ll come.” (Guess where that’s from?))
If you’re making it for someone important – let it cool to room temperature on the counter, then put it in the fridge. This will prevent cracks. If its nobody especially important, just stick it in the fridge on top of a towel as soon as it comes out. It’ll crack, but still taste just as good, obviously.