Monday, May 25, 2009


Need a fork? Or maybe a shovel. This is one ginormous piece of cheesecake. And oh boy, was it good. The cheesecake, that is. Personally, I can do without a bunch of fru fru when it comes to cheesecake. But, I wanted to dress a slice up and make it all pretty for you. This one is topped with raspberry, whipped cream, and white chocolate. It’s also the first real grown-up cheesecake I think I’ve ever made. Yay me! (Anyone else, hear London Tipton in their head when they read that? If you didn’t, don’t worry, that means the Disney Channel hasn’t infiltrated your brain.)

The only other kind of cheesecake I’ve made are these itsy-bitsy mini ones. Take a look. You’ll love how easy they are.

Anyway, when it comes to cheesecake, this is how I like mine.


Plain. Jane. No whipped cream. No whole fruit. Ever. Just dense and delicious. But, on occasion, I don’t mind a little raspberry sauce to touch it. I actually don’t mind fruit flavors at all. I just won’t eat the actual fruit. For instance, on these itsy bitsy mini ones. The cherries had to go. Cherry sauce… fine. Cherries… trash can. I know. I’m weird like that.

But, not totally weird. I do like other cheesecake flavors, like Oreo, chocolate, of course, and just about every other combination from the Cheesecake Factory – as long as it’s served without whipped cream or whole fruit. But, I usually gravitate towards the classic… and then I hope someone else orders a different flavor so I can try it.

And now that I’ve had success, I may just have to do some more experimenting on my own. This was really so easy, I don’t know why I’ve been hesitant to try making one for so long.

Graham cracker crumbs

Start with the crust. Graham cracker crumbs, sugar and melted butter mixed together.

Graham cracker crust

Then press the mixture into the bottom and up the sides of a springform pan.

Cheesecake Filling

Cream cheese, eggs, sugar, sour cream, vanilla, flour, and lemon juice. Dump it in.

And in a little over an hour, voila…


… cheesecake!

Now, it wasn’t perfect. It did have a crack going through the middle. From what I understand, this can be a common annoyance. You can see a hint of it to the right in this photo. But, that’s ok. You can cover stuff up like that with a sauce, or chocolate, or caramel and nuts, or (gags) whipped cream. Or just go ahead and slice the cheesecake, avoiding any defect.

Raspberry jelly

For the raspberry sauce, I just used some jelly and heated it up until it was thin enough to spread on in a thin layer. Easy!

Here’s the entire recipe if you want to give it a go.


2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

  • Preheat oven to 325 degrees
  • Combine graham cracker crumbs and sugar.
  • Stir in melted butter until moistened.
  • Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
  • Bake for about 10 minutes. Remove and cool to room temperature.
  • To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • On low, add sour cream, lemon juice and vanilla just until combined.
  • Bake for about 1 hour and 15 minutes at 325.
  • Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
  • Remove from the oven and let cool completely to room temperature.
  • Hope that it doesn’t crack.
  • Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
  • Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
  • Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
  • Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract (see first photo) shapes on wax paper and let dry.
  • Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
  • Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
  • Top with fresh raspberries and white chocolate decorations.


Now, before I let you go, I’m curious. How do you roll?
Plain Jane or Fancy Shmancy?

How do you roll?

Or somewhere in between?

Bethany said...

I have a recipe for a chocolate swirl cheesecake; it’s the only one we eat in my family. It doesn’t even have a crust, I just bake it in a pie dish.

May 26, 2009 01:56 AM
Krystal said...

I’m totally plain jane! I love taking in the flavor of the cheesecake without any toppings of the sort. My favorite cheesecake, though, has to be what my favorite ice cream flavor and favorite cookie is……..Oreo! Yummmmmmmy :D

May 26, 2009 01:58 AM
Angie said...

I prefer some chocolate somewhere in my cheesecake; but since I don’t like the fruits and whipped creams either, I consider myself a “Plain Jane”. :) Great job!

May 26, 2009 02:10 AM
Rachel in FL said...

I love my cheesecake plain jane. Once in a while I will branch out and get just raspberry sauce on the side. I do love the flavored variety, too, but unadorned.

May 26, 2009 02:13 AM
Brandi said...

All you have to say is “cheesecake” and my mouth starts to water! I love it plain jane, fancy-shmancy, and anything in between! Thanks for the recipe. :)

May 26, 2009 02:21 AM
Jenna said...

Plain Jane all the way!

But, OF COURSE I’ll still eat it if it’s fancy shmancy…or still batter, or whatever….did I mention that cheesecake is my favorite?

May 26, 2009 02:21 AM
3girlsmom said...

GODIVA CHOCOLATE from cheesecake factory! and that is the only one i EVER get b/c it feels like you’ve died and gone to heaven. PURE ECSTACY! okay now my mouth is watering thinking of that!

May 26, 2009 02:25 AM
Hannah said...

Being fancy schmancy is the best way to cover up those annoying cracks!

May 26, 2009 02:28 AM
Stacey said...

Fancy, but without the chocolate. It looks DIVINE!!! Yum!

I am trying to eat better, so please forgive me if I don’t visit your site for a few days. ;) I think I just gained 10 pounds.

May 26, 2009 02:30 AM
Anonymous said...

Unless you are going to drizzle chocolate on top, plain jane is the way to go. Allows you to really taste the depth of the flavor.

May 26, 2009 02:30 AM
My Sweet & Saucy said...

Plain jane for me!

May 26, 2009 02:49 AM
Ms. D said...

I’ll take the raspberry sauce and the fresh berries. NO whip.

May 26, 2009 03:09 AM
betsybookwyrm said...

Oh, yum :)

I’m a bit of a cheesecake addict, I must admit. I’m a plain jane person, mostly. That jam on top does look nice, and a bit of fruit might be nice every now and then, as long as it doesn’t overwhelm the cheesecaky goodness. But no whipped cream, please. And I’d rather have a good solid cheesecake with no extras than a lousy one with a ton of goodies.

May 26, 2009 03:10 AM
Kate said...

Plain Jane all the way!

May 26, 2009 03:14 AM
Amy said...

I love the fancy schmancy one!

My favorite way to eat cheesecake is infused with a yummy liqueur. Like amaretto, kahlua, frangelico, creme de menthe, wilderberry schnapps, etc. I think amaretto is my favorite.

My favorite crust is vanilla sandwich cookies crushed and mixed with butter.

May 26, 2009 03:26 AM
Trgsgirl said...

I love anything with sugar… but if i had to make a decision it would be fancy schmancy… because it looks sooooo beautiful

May 26, 2009 03:29 AM
cndymkr / jean said...

Plain Jane Cheesecake. Why mess with perfection.

May 26, 2009 03:32 AM
The Phillips Family said...

I don’t care how it is served as long as I have something to get it into my mouth! ha!
I am also a no whole fruit person. I love cherry pie but I won’t eat the actual cherries…

May 26, 2009 03:40 AM
bakersanon said...

This honestly looks like the simplest cheesecake recipe I have ever seen! And I’m so glad that yours’ cracked too (I don’t mean that in a bad way at all) because all of mine have seemed to be epic failures. You’ve given me hope to try again. I definitely will bookmark this one.

May 26, 2009 03:43 AM
Tracie said...

Plain Jane here. If there is a topping on the cheesecake, I’ll rake it off and eat it last.

May 26, 2009 03:48 AM
Sumaya said...

OMG ,I love it ,it looooooooooooks yummmmmy
great job

May 26, 2009 03:56 AM
Robs said...

I love cheesecake in any fashion! However, I usually only eat plain cheesecake if that’s my only cheesecake option :) I cannot pass up a slice of chocolate cheesecake. I also love turtle cheesecake with tons of caramel on top. I think my favorite from the Cheesecake Factory is the Vanilla Bean. YUM! :)

May 26, 2009 04:09 AM
323 said...

I like maximum graham cracker crust! I hate the ones where they rip you off with a thinny-shimney layer of crust. I want thick!

Other than that, my favourite cheesecake ever was this creamy, light triple-berry or raspberry cheesecake at Chateau Lake Louise. It was sooo good! I think I ate 4…

May 26, 2009 04:10 AM
Tarra said...

Plain jane for sure but I LOVE chocolate with/in it… crushed oreo crust is to die for.

May 26, 2009 04:21 AM
Spicy said...

*shudder* Ewww.

I hate cheesecake. Yuck yuck yuck. In fact, I hate most cheeses! When I do your cake balls, I buy a thing of canned Duncan Hines frosting and use about 3/4ths of the can.

I’d have to say, the fancy schmancy looks a hell of a lot better. And if it were a regular cake I’d prefer that.

May 26, 2009 04:49 AM
CJ & LJ said...

Mmmm…plain usually. If I want fancy, I go with a pumkin, caramel pecan cheesecake that has a sauce. I can do w/out fruit. Let that go to the triffle.

May 26, 2009 05:03 AM
.:paisleyfox:. said...

Plain Jane, always! I always find that the crust is my favorite part, too. And while the graham cracker kind is awesome in its own right, I think a plain cheesecake with an Oreo crust is the way to go.

May 26, 2009 05:37 AM
rach said...

Oh my total yum-o-licious! Wanting the fancy schmancy right now! You are heaven sent!

May 26, 2009 06:19 AM
Rachel said...

Fancy schmancy all the way!

May 26, 2009 06:48 AM
Sandra said...

Oh my God…this looks so delicious…yummi!!!

May 26, 2009 06:57 AM
Fire Wife Katie said...

More toward Plain Jane here, but I do love the pretty fancy shmancy photos.

I almost said ‘plane’ Jane… I think I need to get more sleep! This newborn business is getting to me! :o

May 26, 2009 11:32 AM
AVinNYC said...

I’m definitely with you- plain all the way! (But I must admit that all the fancy “extras” make the cheesecake look really pretty!)

May 26, 2009 12:05 PM
ihearrtsushi said...

Fancy schmancy please. ?

Nice looking cheesecake, by the way. Yummy.

May 26, 2009 12:07 PM
Andrea said...

I’m OK with a little sauce, but never whipped cream or whole fruit.
I continue to compare all cheesecakes to the best I’ve ever had and that’s homemade by Aunt Klara with a sour cream top layer. She’s originally from Hungry and whips this up like its oh so easy but I’ve yet to get the recipe. Ina Garten’s recipe is easy even though its multi-steps may seem intimidating and it never cracks (if that’s important to you).

May 26, 2009 12:09 PM
Susie said...

I’m in between – depending on the toppings of the fancy schmancy one!

May 26, 2009 12:55 PM
franci said...

Im a cheesecake lover and addicted. unfortunately i need to drop some weight for the summer… :( i love your blog, i read it everyday, but that’s my first comment :)

May 26, 2009 01:10 PM
ROYALTY said...

I am definately a Fancy Shmancy girl!! YUM!


May 26, 2009 01:16 PM
GaRain said...

Not a big whipped cream gal myself. I has the Cheesecake Factory to leave off the schlag! But I love some cherries on mine – like the pie filling kind – yummo! But my fav has got to be the Oreo at CF, or the key lime, or the bannana cream…oh heck – favorite, schmavorite!

May 26, 2009 01:26 PM
mrs.deane said...

Plain. Jane. Period.

But I don’t mind a bit of sour cream topping or a hint of lime flavoring or a swirl of berry sauce either in it or on it.

And quite honestly, I’ll eat any darn piece of cheesecake you set before me :O) I’m almost certain that it is the perfect dessert. Yours looks so amazing.

May 26, 2009 01:46 PM
Little Mrs Domestic said...

I like Plain Jain or to mix it up a little with some chocolate and caramel. I do not like mine touching fruit or fruit sauce whatsoever. Cheese cake factory definitly has the best new york plain cheesecake.. yummmm…

May 26, 2009 01:59 PM
Rena said...

I like a little of both. You can never replace the plain jane but a little fancy shmancy once in awhile is nice and tasty. Plus it’s fun when you’re the one decorating. =P

May 26, 2009 02:08 PM
Kerry said...

I’m like you…plain Jane, maybe some fruit sauce, but definitely no fruit, i.e. cherries, blueberries, etc. I had no idea there were so many of us plain-Jane-anti-fruit-cheesecake-lovers out there!!

May 26, 2009 02:09 PM
Sherry said...

I will take cheesecake any way that I can get it. Fancy schmancy, plain, or anywhere in between. My NY hubby doesn’t like cheesecake (strange huh?). So unless I want to eat a whole cheesecake, I have to order it when we go out.

May 26, 2009 02:10 PM
Emily said...

I don’t like cheesecake any way at all, but that’s probably because it’s my husband’s very favorite thing (and he likes them ALL, fancy, plain, or in-between) and I’ve made about 499 of them in the eight years we’ve been married.

So! If you don’t want cracks,
1. Don’t over-beat the custard mixture, especially after adding the eggs.
2. Bake at a low temp. I usually bake mine at 350 for 15 minutes, then lower the temp to 200 until the custard is JUST set-overbaking causes mega-cracks.
3. Run a knife around the edge of the pan IMMEDIATELY after removing the cheesecake from the oven.
4. Cool the cheesecake in the fridge, uncovered, to prevent moisture condensation on the top.

Since I’ve been using those little tricks, I haven’t had a single crack. Seriously. And no water baths necessary!

May 26, 2009 02:44 PM
Katie said...

Plain jane! Cheesecake is so flavorful and rich that I hate when it’s tainted with other things, especially chunks of fruit (ugh!). Ok, a little bit of raspberry syrup is acceptable, but just the tiniest amount. And never on those final bites when you get a nice 50% crust 50% custard ratio at the edge. Dang, now I’m hungry!

May 26, 2009 03:07 PM
Didi said...

Fancy Shamancy please!

May 26, 2009 03:08 PM
Eternal Helpmates said...

fancy schmancy

May 26, 2009 03:11 PM
Cakedreamer said...

Fancy Schmancy puleeze! Chocolate, caramel…chocolate chips…sock it to me! :) Mmmm. Now I’m craving cheesecake will the works…thanks for sharing!

May 26, 2009 03:12 PM
hf52771 said...

Girlfriend, I don’t care how you serve it up, just hand over the danged cheesecake and no one gets hurt! YUUUUMMMMMM

May 26, 2009 03:19 PM
Michelle said...

Ok, I thought I was the only one on the planet who didn’t mind the cherry sauce but not the actual cherries on cheesecake!!! I had to crack up at that one. I’m always taking the fruit off!! Plain cheesecake for me please!!

May 26, 2009 03:23 PM
prepschool101 said...

Plain Jane is decadent enough for me. Looks amazing — thanks of sharing this recipe!

May 26, 2009 03:34 PM
Atticelf said...

I will eat whichever one is in front of me – yum!!

May 26, 2009 03:39 PM
Anonymous said...

The fancy shmancy looks wonderful but sometimes masks the taste of a truly wonderful cheesecake.I don’t like the taste of fruit with my chocolate so if it’s plain cheesecake then dress if up but if it’s chocolate cheesecake let the wonderful taste of chocolate stand alone.

May 26, 2009 03:48 PM
Tres Chic Texas said...

Plain for me!!!

May 26, 2009 04:07 PM
Laura said...

I’m somewhere in between. I like the whole strawberries/or sliced with a drizzle of juice and maybe just a dollop of whipped cream….mmm cheesecake… :-)

May 26, 2009 04:07 PM
kungfu_mom said...

Fancy Schmancy all the way! Chocolate cake cheesecake from TCF is to die for!

Sad to say, I too am without a springform pan. Not much of a baker.

May 26, 2009 04:10 PM
The Tieman Family said...

I don’tlike cheesecake, but for desert in general I say fancuschmancy is usually the way to go

May 26, 2009 04:15 PM
Samara Link said...

I’d heard “Bakerella this” and “Bakerella that” and finally got around to checking your blog out a couple months ago. I’m now hooked.

Clearly I’m not the only one but I’ll say it anyway — I LOVE YOUR BLOG!!! I get so excited when I see you’ve updated. Your recipes. Photos. Creations. Writing. Creativity. It’s all so lovely!!
A lotta times, I check blogs in the evening while my husband and I are watching tv. Your blog is one of the only ones he likes to look at with me. :)

You are one talented lady. Keep up the great work!

May 26, 2009 04:20 PM
Felicia said...

PLAIN JANE definitely! I’m much like you too I like only the cherry sauce but not the cherries. :)

May 26, 2009 04:36 PM
denise said...

I like it plain–also, have you ever tried Zweibeck Cookies instead of Graham crackers? Way, yummy–my grandmother’s “secret”.

May 26, 2009 04:42 PM
Tracey said...

Plain jane but with a fruit topping!

May 26, 2009 04:43 PM
The Duchess of Wessex said...

If the cheesecake is as good as yours appears to be, then it’s PLAIN all the way. Only bad cheesecake needs something to go with it! (In my opinion only)

Congrats on that beautiful Cheesecake… Yum!

May 26, 2009 04:46 PM
Nichole said...

neither! i hate cheesecake! although, i do think the “fancy schmancy” one looks great!

May 26, 2009 04:57 PM
Lighting said...

Ohh!! that looks so good.

May 26, 2009 05:00 PM
Sandy said...

Hmmm — yes, yes, and yes. Plain, fancy, and everywhere in between

May 26, 2009 05:00 PM
Michelle Aguilar said...

I really love the plain jane stuff!
YUMMY. cuz it had enough sugar as then they add whipped cream and sauce. I do like fresh strawberries on top though as that is natural sugar.

hey Bakerella. can you blog a little about your life here? How you started this sugar craze? LOL

you are good and should be on food network.

do you have a culinary degree?
thanks for the inpiration!

May 26, 2009 05:04 PM
Rosie said...

I’m somewhere in between. I’ll take the fancy schmancy minus the whipped cream.

May 26, 2009 05:09 PM
Lovette said...

I’m not really a cheesecake fan, until it comes to the Cheesecake Factory. They are so good, but I usually stick to the strawberry and whipped cream topping. So I guess I’m somewhere in between…

May 26, 2009 05:10 PM
Lizzy Borden said...

I prefer a more plainer cheesecake, and would say I am more middle of the road, not to fancy but not to plain. My favorite will have something chocolate to go along with it, whether it be Oreos or chocolate sauce.

mmmm… chocolate and cheesecake

May 26, 2009 05:22 PM
heartshapedhedges said...

Fancy Schmancy….sometimes decorating the desserts is just as much fun as eating them.

To make the chocolate decorations (with real chocolate) you need to temper it….I have a tempering machine that makes such things a cinch…or I use my chocolate ruffle roll maker….(I have pics using it on my blog). …and, Id use my Dove raspberry sauce too….YUM!

May 26, 2009 05:26 PM
dai said...

Plain Jane!! (But I do like a little strawberry sauce – but, like you, no whole strawberries!) :o)

May 26, 2009 05:36 PM
Jamie @ Baldwin Bungalow said...

Cheesecake Factory used to have a cheesecake called German Chocolate Cheesecake. Chocolate, caramel, coconut, pecans….mmmmmmm. I’m not much on fruit topping, either. Give me chocolate! :)

May 26, 2009 05:54 PM
jennifer b said...

Okay how about neither? Before today I would have said fancy schmany, but now I am saying ice cream. Braums has new cheesecake ice creams and the dulce de leche is to die for!!

May 26, 2009 06:16 PM
Noelle said...

I’m definitely going to try the Plain Jane one… Adding more in this case seems like “gilding the lily”, as they say. Thanks!

May 26, 2009 06:20 PM
Jess and Jen said...

Definitely plain! And I love that you don’t like whipped cream either. People think I’m so weird for not liking it!

May 26, 2009 06:49 PM
Carey said...

I was doing some squats while I waiting for your website to load, and when I looked at the monitor, there was this lovely cheesecake looking at me. Just shoot me now.
I, too, do not like the fruit–just the sauce please. But I do really love the Cheesecake Factory's (served at Barnes & Noble's Starbucks in my town) Double Chocolate Cheesecake. No squashy fruit, and chocolate, chocolate, chocolate!

May 26, 2009 06:52 PM
Les Petites Coquetteries said...

Fancy Shmancy, definitely!

May 26, 2009 07:03 PM
jo said...

fancy… lol. and it has to be good.. real good. i don’t usually do cheesecake tho. seriously lactose intolerant. lol. so if i do decide to do some. it HAS 2 be DeLiSh!!

May 26, 2009 07:44 PM
Good Remedy said...

When I was little, I used to claim that “if I were stranded on an island and could bring only one thing with me….” it would be cheesecake. Plain, delicious cheesecake.

Your cupcake tower inspired me to make one for my son’s Confirmation this past weekend. I used the papers from his invitation to cover the columns. Thanks! I posted a picture at

May 26, 2009 07:57 PM
Libby said...

I’d have to say I’m more of a fancy Schmancy person. Just not cherries like justpam said. I’m more of a turtle or chocolate cheesecake girl.

May 26, 2009 08:04 PM
Alison said...

Give me plain jane cheesecake with LOADS of fresh fruit. Sauces, whipped cream, no way – but load on the fresh berries.

May 26, 2009 08:17 PM
Runningamuck said...

I just had to come back and comment AFTER making the cheesecake. It’s simply DELISH! It turned out almost perfect. My pan was about half an inch wider than yours so I increased ingredients by 1/4. Because of that the very center didn’t cook quite enough but was only noticeable to me. Next time I’ll either cook a couple minutes longer or not increase the ingredients and put up with a slightly shorter cheesecake. I decorated the top with raspberry jam (like us suggested) and a bit of whipped cream. I also made american flags out of candy melts and stuck them in the dabs of whipped cream in celebration of Memorial Day.

Thanks for a fabulous recipe! It’ll be my “go-to” from here on out!

May 26, 2009 08:28 PM
Anonymous said...

slower cooling = no crack. also, a water bath (or just a pie pan of water in the oven)to get the humidity up in the oven. from experience only…i usually make the alton brown cheesecake, never have had a crack. and plain jane for sure. unless someone has some fresh blackberries. then im in.

May 26, 2009 08:47 PM
raegan said...

one fruit topping only – nothing else! no chocolate shavings, whipped cream nonsense, or heaven forbid multiple fruits! It’s already cheesecake, people! what more does it need? not my favorite dessert by far – yet everyone else seems to like it. It’s easy enough to make – try not overbeating your eggs and putting a pan of water in with the cake when baking to avoid crackage. mine always seem to leak – next time i’m going to double up on the crust layer down there and see how that goes.

when is your book coming out?

May 26, 2009 08:53 PM
mom2kylonna said...

Boy that looks delicious!! Now I need to make one!! :)

May 26, 2009 08:54 PM
Tammy said...

The secret to perfect cheesecake is really easy.

1) let your ingredients come to room temp before mixing

2) bake the cheesecake in a water bath (wrap bottom of pan in foil first)

3) Don’t overbake! There should be about a silver-dollar sized area in the middle that is still jiggly when you take it out.

For me? I’m a plain jane girl but also like my cheesecake with a sour cream topping too.

May 26, 2009 09:21 PM
carmen said...

I’m all about the Fancy Schmancy!! Your cheesecake looks lovely, btw!

May 26, 2009 09:41 PM
michele said...

plain jane, topped with sliced strawberries!

May 26, 2009 09:54 PM
Sandee said...

Now how about some cheesecake bites? :)

May 26, 2009 10:02 PM
Toni Dee! said...

give me the fancy schmancy and I’ll eat the toppings and then enjoy the plain jane cheesecake . . . I guess it’s having my cate and eating it too :)

May 26, 2009 10:08 PM
Shortcake! said...

I use that Dickonson’s brand, but the lemon curd, for filling in lemon cakes. It’s so good!

May 26, 2009 10:16 PM
Anonymous said...

Plain Jane!!

Cheesecake is fabulous. I find that anything added actually takes away from it.

May 26, 2009 10:47 PM
Mickee said...

It’s fancy schmancy for me!

May 26, 2009 10:50 PM
Hennifer said...

I’m closer to Plain Jane than Fancy Schmancy… I totally agree about the whole fruit.

White chocolate cheesecake is my favorite, with raspberry sauce

May 26, 2009 11:12 PM
Justin said...

wow, that’s gorgeous

May 26, 2009 11:24 PM
His Mermaid said...

Usually plain jane, but I do love some chocolate cheesecake with just the perfect amount of perfectly sweet and fluffy whipped cream. *drool*

May 26, 2009 11:37 PM
The Baileys said...

Love the fancy schmancy!

May 27, 2009 12:11 AM
Anonymous said...

OMIGOD, cheesecake is my weakness. Sucks that I’m dieting, my mouth is watering. :(

May 27, 2009 12:15 AM
Christy said...

should I be scared that I got the London Tipton joke!!!!! Ugh! Yummy cake though I might have to make that for my hubbys b-day this summer.

May 27, 2009 12:26 AM
Cathie said...

Holy cow, I feel exactly the same way! I can eat the fruit sauce, but I won’t touch the fruit. I’m so relieved to know that I’m not the only one.

May 27, 2009 12:40 AM
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