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Way Too Rich, Extra Heavy Cheesecake


Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.  

Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake.

Modifications Made:
There are four keys to a successful cheesecake.
ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop.
TWO: do not over mix.  Excessive mixing creates air pockets resulting in split middles.
THREE: cook for the recommended time and no more.  Turn off the oven and leave the cheesecake in the oven to cool to room temperature.  It will look underdone but the cheesecake continues to cook once oven is off.
FOUR: refrigerate overnight before eating.

Scaled for Likability: Great
This is not those fluffy whipped cheesecakes that taste like air.  No, this is the real deal.  When eating this cheesecake one will need to fast on raw veggies for the week before, the week during, and the week after to offset all the calories consumed.  Oh. My. Word.  The calories are so worth the effort.  Supposedly the cake serves 16 slices.  In this house it serves around 10-12.  With or without graham cracker crust up the sides, with or without toppings,  this is my all time favorite cheesecake recipe.
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