Cosmic Cow Pie: Connecting the Dots

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October 21, 2011 - National Cheesecake Day

Apparently there is no documentation to back up the fact that this Two Sisters Talking - Food-Recipes - Silky Smooth Pumpkin Swirl Cheesecake Recipeis a “National” holiday.  One would only have to assume that it was merely an over-sight, hiccup or the system could be flawed.   Maybe this should be another debate for the “Occupy” group??

Any way we look at it, it’s a holiday worth celebrating!!  After all, it is Fall and, of course, we have plenty of pumpkins to consume…

There’s something so irresistible about cheesecake.  It’s rich, creamy and the way it smooths over your tongue and down your throat is, dare I say, ”R” Rated…

Helpful Tips in Creating a Successful Cheesecake:

Preparation:  Be sure all your ingredients are at room temperature.  This will help the cake to have a smoother texture.  To avoid lumps, be sure you combine the cream cheese and eggs thoroughly before adding any of your other ingredients.  When mixing your batter,  a paddle attachment is ideal.  If too much air is incorporated, your cake will more likely crack and won’t be as creamy.  If you don’t have a paddle, then you should set the mixer on low to medium-low speed.  Gently and slowly, fold whipped ingredients so not to deflate the volume.

Cream Cheese:

You might be tempted with all the varieties of cream cheese, but we suggest that you always use regular cream cheese, unless the recipe says otherwise.

Base Ingredients:

Generally we use cookie or graham cracker crumbs mixed with softened or melted butter.   Any type of cookie, including cream-filled will work.  To make your crumbs, you can use a food processor or place in a thick plastic bag and either tap with mallet or roll with rolling pin.

So let’s recap creating the perfect cheesecake:

Grease the bottom and sides of 10″ springform pan and  add crumb base.  Press evenly to the bottom and sides of pan.

Use the paddle attachment of any electric mixer for a creamier, smoother cake.  Stop a few times to scrape bowl and paddle for even consistency.  Always fold whipped ingredients.

After pouring batter over crust in the springform pan, bake as directed.  If top is browning too fast, then simply cover with aluminum foil.

So let’s all rise to the occasion and I say unto thee,

HAPPY NATIONAL PUMPKIN CHEESECAKE DAY PEOPLE!!

The Best Pumpkin Cheesecake Ever      (click here for recipe)

Tomorrow, October 22, 2011 is National Nut Day, so be sure to check it out…

Comment balloon 2 commentsPamela Cendejas • October 21 2011 12:34PM
October 21, 2011 - National Cheesecake Day
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