Cheesecake Is a Great Springtime Dessert

Johnna Stein and her family enjoy the green and spacious areas that are a part of Johns Creek. But it is quite different from the town that they lived in, in Holland for 10 years. 

Stein’s husband Frank is Dutch and because of his job, early in their marriage they moved to Holland. They found the town where they lived a good, safe place to raise their then-small children. Riding bikes for much of their transportation, stopping by the local market for fresh ingredients and freshly baked bread was how they lived. Stein enjoyed being a part of that culture and cooking many of the local foods. 

But as the Stein children moved toward teen age, and again as a result of Franks job, they decided it was time to move back to the United States and now here they are in Johns Creek. Stein comments that, “When I first came back I was overwhelmed by the size of the grocery stores and all of the choices that were available.”

Baking is something Stein has always loved to do. She said that she did most of her family’s baking from the age of 10. During a home economics class at school, Stein learned a cheesecake recipe, but it made three cheesecakes; a little more than one family needs. 

She figured out how to pair down the large quantity recipe and tweeked it a little to come up with one of her family’s favorite desserts. Often her mom would serve pot roast for Sunday dinner and the family called that the “Sunday Special.”  When Stein’s cheesecake was added to that menu they called it the “Super Sunday Special.” You might want to make a “Super Sunday Special” for your family.

Easy Cheesecake (Allow time for this cheesecake to cool before adding topping and baking a second time.)
Preheat oven to 325 F
ingredients:
cheesecake

• 2  8 oz Philadelphia cream cheese at room temperature (do not soften in microwave)
• 2 eggs
• ¾ cup finely granulated sugar
• 1 tsp vanilla extract
• ¼ tsp almond extract
• large (9 oz) ready-made graham cracker crust

topping

• 1 8 oz container of sour cream
• 2 Tbs sugar
• ½ tsp vanilla

prep:
Mix all ingredients for 5 minutes with mixer on medium speed.

Pour into ready made graham cracker crust.

Bake 40 min.

Allow to cool at room temperature for 1 hour.

Preheat oven to 425 F.

Mix all ingredients for 2 minutes at medium speed, then 2 minutes at high.

Spread on top of cheesecake. 

Bake 8 minutes. 

Cool one hour, then refrigerate.

Add any fruit toppings desired, but it’s yummy plain!

suppers and buffets with Bill & Sheila

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