Sometimes that's a bad thing.
Most of the times it's good though.
Because sometimes I end up making things like this.
Probably one of the best desserts I've had.
Last night we had my family over for Sunday dinner in our small little house. I made some bomb enchiladas (recipe to come soon!), a black bean side dish, and this fabulous CHEESECAKE!
I had ever made a cheesecake before, and even though it wasn't hard at all to mix the ingredients, it was VERY time consuming! It needed longer to bake than the recipe called for and since it was hard to tell when it was done (center is still supposed to be "slightly" jiggly- what defines "slightly?!"), I just kept it in the oven until I was confident that it was done.
THEN it was time for refrigeration... for at least 4 hours!
Meanwhile I whipped up some raspberry sauce that I thought would go well with it...
And then it was time to serve- out of the fridge!
It was BEAUTIFUL and better yet, it tasted fabulous! My whole family loved it and Forrest and I ended up going back for seconds after everyone left... shhh :)
from Betty Crocker
from Betty Crocker
|1||box yellow cake mix|
|1/3||cup vegetable oil|
|1||teaspoon grated lemon peel|
|2||packages (8 oz each) cream cheese, softened|
|3||containers (3.5 oz each) lemon pudding (from 4-pack container)|
|1/2||cup sour cream|
|2||cups frozen (thawed) whipped topping|
In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.
1 10-oz bag frozen raspberries
1 tsp. cornstarch
1 Tbsp. light corn syrup
Combine ingredients in a medium saucepan. Bring to a boil. Continue to boil for 2 minutes, stirring constantly. Then remove from heat, cool, cover, and refrigerate.
Serve on ice cream, toast, yogurt, or lemon cheesecake!