Confection Perfection

Last week we bought a springform pan and that can only mean one thing.

Cheesecake.  

And yes, it was creamy and delicious and gone within a couple of days!

Since graham crackers or any real equivalent aren't available here, we used Speculoos cookies for the crust.  I highly recommend this.  You know, it's those cookies you get on the airplane?

I can only take credit for eating more than my fair share . . . Jim made the whole thing :)

Here's the recipe if you're interested in making the . . .

Perfect Cheesecake

2 lbs (900 grams) cream cheese, room temp.

1 1/3 cups (270 grams) sugar

pinch salt

2 tsp. vanilla

4 large eggs

2/3 cup (160 ml) sour cream

2/3 cup (160 ml) heavy whipping cream

Mix all ingredients until smooth.  

Prepare a Speculoos crumb crust made with butter and sugar like a regular graham cracker crust.  Press into the bottom of a 9" springform pan.

Pour mixture into springform pan wrapped in heavy foil.  Place the springform pan into a large roaster and carefully pour 2 qts. of boiling water into the roasting pan.

Bake at 325 for 1 1/2 hours.  Enjoy!