I've been rather scarce, this month, and I've missed not being able find time to edit and upload recipes that are backlogged on my computer. Part of my absence was adjusting to being an empty nester. I feel into a temporary sense of grieving. On March 1st, my son packed up his car with his few personal belongings, and drove away, headed from California to Texas. (He was given an offer he couldn't refuse-- to apprentice as an electrician.) He's my one and only child (er, grown son) and it has taken me a few weeks to wrap my head around his being so far away, and that he really is on his own. It's bittersweet, but I'm truly happy for him.
He was also one of my best (and most honest) food critics, who would often bring along his best friend to join us at the dinner table. The night before my son drove off to his new chapter in his life, I asked him what he would like for his last supper. For dinner, he requested "Osso Bucco", which I made for him. For dessert, he asked for his #1 favorite dessert-- cheesecake.
I've posted a German Cheesecake made with Quark (and it's still one of my faves) in 2011. The most recent time I made cheesecake, it was in my pressure cooker. It only took 15 minutes, and turned out to be creamy and delicious. But, because this would be my son's last supper in his childhood home, I decided to bake a cheesecake in a more traditional way.
Because I'm such a huge fan of Cook's Illustrated, America's Test Kitchen and Cook's Country (all one in the same companies), I researched what cheesecake recipes they had developed. I've made cheesecakes in a water bath, which is hailed to be a way to avoid cracks on the cheesecake top. This recipe doesn't use a water bath. I trust ATK, however, so I rolled up my sleeves and got busy:
The crust is a traditional graham cracker crust, which is has three basic ingredients--
...crushed graham crackers, sugar and melted butter.