What could possibly be more beautiful than the creamy and dreamy complexion of Idda Van Munster? How about her recipe for a creamy dreamy cheesecake? I know what you are thinking. Idda, this petite demure beauty indulges in something as decadent as cheesecake? Well in her own words she says,
Calories!!! Who cares? Who doesn’t love sampling great cheesecakes that were produced from favorite recipes? It’s obvious that it is a favorite dessert for many people…just take a look at restaurant menus.
We could not agree more with her analysis here at Sad Mans Tongue. Speaking from experience, when I was growing up, cheesecake was always that very special dessert. When I lived in New York City at least once per week I ventured over to the Roxy deli in Times Square for my weekly fix, which some would argue is the best cheesecake in the city.
We are greatly appreciative that Idda has allowed us to use her cheesecake recipe here for the fourth recipe in our new series, “Cooking With A Pin Up.” We are so impressed by the generosity and willingness to work with us by her and the others that have submitted recipes so far. We usually expect to be told to F&%K off, but we are surprised again and again how down to earth all these pin ups are and how willing they are to participate.
Well for this retro and vintage loving pin-up girl, raised in Germany and currently living in Sarajevo, what could be more classic and representative of “cheesecake” photography than this classic cheesecake recipe which she emphatically states,
Every time I make one for family or friends to enjoy, they always seem incredulous and can’t seem to believe that I actually made it. Everyone who has tried it (friends, family, co-workers) says it’s the best cheesecake they ever had! And best of all, I want to share my cheesecake recipe with you all.
Idda Van Munster’s Lemon Cheesecake W/ A Balsamic Blackberry Sauce
We made one modification to the recipe, we added some strawberries to the top, as we had some in the kitchen and we simply just needed to get rid of them.
Heat oven to 325 degrees Fahrenheit. Prepare springform: Cover removable bottom with foil. Click sides into place and fold excess foil up the sides. Prepare waterbath: Place kitchen towel on bottom of a roasting pan or cake pan. Place one 9 inch springform in the pan to determine the water level. The water needs to be two thirds the height of the springform. Bring determined water amount to boil while the making the cheesecake.Crust
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.
(4) 8oz cream cheese, softened
1 14 oz. sweetened condensed milk
¼ cup lemon juice
1 teaspoon vanilla
1/2 teaspoon lemon zest
1. Beat cream cheese until light and fluffy.
2. Gradually add sweetened condensed milk and mix until smooth.
3. Add egg in one at a time, making sure to completely incorporate each egg before adding the next.
4. Add in lemon juice, vanilla and lemon zest, mix until combined.
5. Pour into prepared springform pan.
6. Bake at 325 degrees F or 50-55 minutes or until sides are set and center is just a bit jiggly when pan is tapped. The center will firm up as it cools from the permeating heat.
5. After five minutes of cooling run you’re a knife around the edge of the pan to release the cheesecake from the sides of the pan. This will further prevent any cracks that may occur.
Balsamic Blackberry Reduction Sauce
1 ½ cups fresh or frozen blackberries
1 cup water
1/2 cup balsamic vinegar
1 tablespoon turbinado sugar
3 tablespoon honey
Pinch of salt
1. In a heavy-bottom saucepan over high heat, combine blackberries and water. Macerate the berries with a potato masher or a roux whisk. Bring to a boil. Push mixture through a fine mesh sieve. discard solids.
2. Pour liquid back into saucepan and add balsamic, sugar and pinch of salt. Bring to a hard boil for 5 minutes. Reduce heat to a soft boil and add honey. Continue on a soft boil, while stirring continuously until the sauce is reduced by half or until the sauce coats the back of a spoon.
3. Let cool before pouring over cheesecake.
Let me give you an idea of just how good this cheesecake recipe is. After cutting several generous portions for myself and some friends here at Sad Man’s Tongue, everyone dove in for a second piece. I was not even thinking about taking additional pictures of the cut slices as all I wanted was another wonderful slice of Idda’s creamy dreamy cheesecake.You will not be disappointed, I assure you.
And for the rest of you lovely pin-up girls, if you would like to be featured in our series, “Cooking With A pin Up,”please contact us at sad_mans_tongue.com.