OK, September features Fashion Week in New York City. October features National Squirrel Awareness Week, not to be confused with Squirrel Appreciation Day, which falls on January 21.
Why not Aunt Julie's *Recipe Week*?
In honor of Aunt Julie, she of so many Delish Concoctions, we decided to dedicate an entire week--September 15th through 21st--to recipes from My Honorable SIL, Julie Eliz, Your Friend Veggie, and various and sundry friends and family, who have Recipes Galore to share with You and Yours!
This week has been a long time comin'. All Summer Long, we enticed you with recipes, ranging from Aunt Julie's Blueberry Pie to her Cunning Carrot Cake. We'd like to follow up on Auntie J.'s culinary success, and dedicate the Entire Week to All Things Food.
Of course, we have a teensie-weensie ulterior motive here. I'm trying to convince the Modest but Accomplished Aunt Julie to start a Recipe Blog. Something along the lines of *Aunt Julie's Apron Strings*. Whaddaya think? I have to tell ya, Julie Eliz is balking a little bit on this one. But, remember--I'm an Empty Nester now. I see *Aunt Julie's Apron Strings* as providing a service and giving me something to do!
So, we'll start off this week with a recipe that Can't. Be. Beat. And, Faithful Readers, if you think of any ideas for *Aunt Julie's Apron Strings* along the way, please chime in!
Aunt Julie's To-Die-For Cheesecake
(This is a *Special Request*-Blogstalker, Please. Take. Note!)
For the crust, mix in a small bowl:
¾ cup softened butter
1 ¼ cup flour
¼ cup sugar
1 egg yolk
Grated lemon peel
Preheat oven to 400*. Press 1/3 of the dough in bottom of large (very) springform pan. Bake 8 minutes, watching carefully not to get too brown.
Cool. Turn oven up to 475 degrees. In large bowl, beat 'til smooth:
Five 8 oz. softened packages of Philly Cream Cheese.
Beat in 1 ¾ cup sugar slowly, 'til mixed in. On low, add:
3 Tbsp. flour
5 eggs
2 additional egg yolks
¼ cup whipping cream
¼ tsp salt
Lemon zest
Beat 5 minutes on high, scraping bowl well.
Press remaining dough on sides of pan. Pour cream cheese mixture into crust. (Bake in a water bath, so cheesecake won’t split.)
Bake 12 minutes. Leave in oven, and turn heat down to 300 degrees. Bake 35 more minutes. Turn oven off. Leave in the oven 30 more minutes. Remove.
Cool in pan. Remove sides, loosen. Slide onto serving plate.
Best served with mashed strawberries (which you froze this summer with this dessert in mind!).
