I'm celebrating the fact that we are home for the forseeable future. No more traveling for a while! No more trips with schedules thrown off. No more living out of a suitcase. No more hours upon hours in the car.
I'm celebrating the fact that I can start getting our home back in order! Today I started with the kitchen, cleaning out the fridge and stocking it with fresh vegetables and yogurt.
I'm celebrating the New Year and all my resolutions, which yes - do have to do with my health. Sleeping more, drinking more water, nightly situps and pushups - so stereotypical.
But even with all those healthy resolutions, there would be no celebration without a cake. And cheesecake freezes so well, that most of this is actually in my freezer right now. So it's not sitting around being tempting, it's tucked away for a special occasion. A special occasion like...not having to see the inlaws for 3 months!
1 cup graham cracker crumbs
4 Tbsp melted butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup sugar
4 eggs, separated
1 cup sour cream
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
1 lb cream cheese, room temperature
- Combine graham cracker crumbs, nutmeg, cinnamon, 1/4 cup sugar and melted butter in a bowl and mix.
- Spray a 9-inch spring form pan with baking spray and pat the crumbs in bottom of pan. Place in the refrigerator until ready to fill.
- Preheat oven to 325. Beat egg yolks with electric mixer until thick and pale.
- Add sour cream, flour, salt, 3/4 cup sugar and vanilla and beat until well blended.
- Add cream cheese and beat until smooth.
- Beat the egg whites until foamy.
- Add the remaining 1/4 cup sugar, and continue to beat the egg whites until they stand in peaks.
- Fold the egg whites into the cream cheese mixture. Spoon into the crust. Bake about 70 minutes, until the center of cake doesn't tremble when gently shaken. Cool completely before serving.