Yesterday I made two cheesecakes. Why two you ask?
Because the first one fell to the floor just as I was trying to pick it up to place in the oven.
My children gasped in horror as I fumbled comically to regain my balance to save the cake. Then, once the cake landed on the floor with a splat, a sinister joy came over them. They rushed over to the pool of cake on the floor and began dipping their tiny fingers into the sweet, cheesy goodness like it was normal to eat cake off the floor with their hands.
I caught Alex fleeing the scene.
My husband was so kind about it. He immediately offered to go to the store to pick up more ingredients so I could make it again. You see, we were expecting guests later in the evening and I had promised them dessert.
So I started the entire process over again.
Once the cream cheese, sugar, eggs and vanilla were whipped together I poured the mixture over the graham cracker crust and then successfully got the entire thing into the oven. Whew.
The cake would need to cook for 55 minutes and then required plenty of time to fully cool before I could add the whipped topping. I had plenty of time to make the simple whipped topping -- so I foolishly thought.
I forgot to remove the tub of Cool Whip from the freezer -- it was frozen stiff. Instructions on the tub said I had to let it thaw for four hours in the refrigerator. Four hours, guests were arriving in 45 minutes. My husband suggested I thaw it in the microwave but then I read the tub again, do not thaw in microwave. That was just great! So I pounded the Cool Whip into submission and in the process deflated the entire tub. I didn't end up with the fluffy topping I had hoped for but I still think it looked and tasted great.
Vanilla Mousse Cheesecake
Recipe by: Kraft Foods
40 NILLA Wafers, crushed (about 1-1/2 cups) I used 1 1/2 cups of Graham Cracker Crumbs instead.
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened, divided
1 cup sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
HEAT oven to 325ºF.
MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.
BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.