Cheesecake: a Remedy for Anxiety

Today on July 2 I will have the first CT scan after completing my treatment. I am confident that I will receive good news, but also I am a bit scared. Under these circumstances I guess that feeling a bit anxious is something “natural.”

In this sense, I decided to bake bake a tasty classic Cheesecake. I came across the recipe on the Real and Simple magazine. This recipe is easy-to-make and a  fantastic dessert that worth sharing with all of you.

Thank you for reading and specially for your prayers. Love Bea

Classic Cheesecake
Real & Simple
Easy | Servings 10

For the Pie Crust:

  • 18  graham crackers (2 sleeves)
  • 1/2  cup  (1 stick) unsalted butter, melted
  • 1/4  teaspoon  kosher salt

For the Cake:

  • 1  cup  plus 4 tablespoons sugar
  • 3  8-ounce packages cream cheese, at room temperature
  • 2  cups  sour cream, at room temperature
  • 1 1/2  teaspoons  pure vanilla extract
  • 3  large eggs, at room temperature

Cherry sauce:

  • 1  10-ounce bag frozen cherries
  • 1/2  cup  sugar
  • 1/4  teaspoon  kosher salt
  • 1  tablespoons  cornstarch
  • 2  tablespoons  fresh lemon juice
  1. Make the cake: Heat oven to 325° F (160 C). In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
  2. Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.
  3. In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar, and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unmolding.
  4. Make the cherry sauce: In a large skillet, combine the cherries, sugar, salt, and 2 tablespoons water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes.
  5. In a small bowl, stir together the cornstarch and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.

Cooking tip: The key on this recipe are the ingredients kept at room temperature. Also since I am not the best at making the pie crust from scratch, I prefer to buy the pie crust at the grocery store. My favorite brand is Keebler. Finally, I didn’t have all the ingredients for the cherry sauce, so I skipped the step and used marmalade instead.


My Favorite Dessert

I potentially have two more chemo treatments left. I can’t wait to mid June where I will have completed a total of 12.
Two Saturdays ago before chemo no. 9, I went with Team-in-Training to run, and my friends Jen and Kelli had a lovely surprise waiting for me. They prepared an incredible basket with magazines, cooking books, candies, and goodies to enjoy while I have my treatment. I also got a little Sudoku book (I love Sudoku).Thank you Kelli and Jen for being so thoughtful, you made my day and the treatment enjoyable.

This coming Monday I have my treatment number 11. It is funny how things change, because now I cannot stand the smell of saline or alcohol at the hospital. In fact, I have to tell the nurses to let me know in advance when they are using saline or alcohol so I can cover my nose with a scarf that has my favorite perfume Viva la Juicy. Two more chemos to go… Thank God.

Speaking about great things, I have to say that my favorite dessert is my mother-in-law’s White Texas Tea Cake recipe. I always look forward to visiting Dave’s parents house to enjoy this cake!. Thank you Kathy for sharing this recipe.
I have to say that the recipe looks simple to make, yet, it can be tricky. The first time I made it I thought I could use a normal cookie pan but the cake didn’t turn out as I expected. The second time I made it, I used a jelly roll pan (deeper than a cookie pan) and the cake finally had the height I expected. I have so much fun baking!!! Since I don’t have a great picture of my version of the cake, I have included a beautiful picture of the National Cathedral in DC. I took this picture when my mom and aunt Lupita visited in April.

White Texas Cake

For the mixture

  • 2 sticks butter
  • 1 cup water
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups + 2 tablespoons of flour
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla

Bring butter and the water to boil. Remove from heat, add the baking soda, sugar, salt and flour. Then add eggs, buttermilk and vanilla. Beat well. Pour into 15x10x1 jelly roll  pan (make sure you have one jelly roll or pan that is deep enough). Bake at 350 F (176C) for about 20 minutes (add more minutes if you are above sea level). Set aside, let it cool.

For the frosting

  • 1 stick butter
  • 4 tablespoons buttermilk
  • 1 teaspoon vanilla
  • 1 lb powdered sugar (450 grams)

Bring butter and milk to boil. Remove from heat, add powdered sugar and vanilla. Beat well. Pour warm over cooled cake.

Cooking tip: For the mixture, before you add the eggs make sure the mixture is not too hot, otherwise you will cook the eggs and the cake won’t taste delicious :)`