Ed's Cheesecake for Moey's Birthday

I had to guard it while it chilled.

Today is my lifelong friend Moey's [Maureen's] birthday. Some years I am away on the Cape at the end of August--it all depends on when Will and Kelly are using the house there. When I'm home, I love to join Moey and her parents on her deck for pizza and cake. I wish I could go this year, but Dan drove Punchy and Nikki in our car to the shore for the day, and I have a big work deadline. That's one reason I stayed away from the ocean I love. I'm not sure when they will return, wrench themselves away from the water park, boardwalk and beach.

Fortunately, Moey was driving her cousin to Newark Airport, so they swung by and got the cake in case I can't make it to the deck in time. I first made this for my friend's 30th birthday. I have made it many times since. The recipe ran in Good Housekeeping Magazine when I worked there. My friend Ellen, in the Food Department, tipped me off that the cheesecake was really good.

It is rich and delicious, as decadent as any cheesecake you have ever had. I should be working but I will take 10 min to put the recipe here! I only have a KitchenAid handheld mixer, so I use that and a big bowl.

ED'S CHEESECAKE

Thank you, Ed, wherever you are.

From The Golden Apple Collection, White Plains Hospital Medical Center Auxiliary Cookbook, White Plains, NY.

1/2 cup butter or margarine, softened   [I use unsalted butter]

1 1/2 cups superfine sugar [Domino's superfine sugar, quick dissolving]

4 8-oz packages whipped cream cheese

2 cups sour cream [full-fat is best, I have experimented with light]

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

5 eggs

1. With mixer, cream butter and sugar together until smooth. Add cream cheese, sour cream, cornstarch, vanilla and lemon juice; beat well. Add eggs, 1 at a time, beating well after each addition.
2. Wrap bottom and sides [outside] of 10-inch springform pan with single piece of aluminum foil, overlapping and securing to make watertight.
3. Pour cheese mixture into pan; place pan in larger pan half-filled with hot water.
4. Bake in preheated 375 F. oven for 1 to 1 1/2 hours. Test for doneness but do not remove from oven. [My friend Debby in the Food Dept. told me the cake should not jiggle too much when pan is gently shaken. I bake about 1 1/2 hours.] After top is browned, turn off oven; let stand in closed oven 1 hour.
5. Cool in pan at room temperature for at least 3 hours. Chill in fridge for 4 to 6 hours or overnight.
6. If you like, top with canned cherry-pie filling or sprinkle with confectioners' sugar before serving. [I do neither, but maybe place a pink rosebud from the garden on top.] Makes 12 servings.

Each serving: About 545 calories, 44 g fat, 188 mg cholesterol, 370 mg sodium.