Sharpening those culinary skills...

I never really learned how to cook because my mom always did it. It took me a few years into our marriage to finally get really good at it, and I'm still a very mediocre baker. I get my kids into the kitchen as often as I can. Yesterday we decided to make a cheesecake. So after I put Cambria down for her afternoon nap, Kyrie, Asher and I got down to business.

Kyrie beating the eggs


Asher putting in the cream cheese


My son is the King of cheesy grins. :)

I would be doing you all a huge disservice if I didn't post the recipe as well because this is the best cheesecake I have ever tasted, hands down. And anyone who knows me well knows I am a cheesecake connoisseur, so my opinion is The Law on cheesecakes. :) The recipe is courtesy of my friend, Kate. It's not too rich, wonderfully creamy, absolute cheesecake perfection. You must try it, do you hear me?

Cheesecake

1 ¾ c. graham cracker crumbs
1/3 c. butter, melted
1 Tbsp. sugar
3 eggs, well- beaten
1 lb. cream cheese, softened
1 c. sugar
¼ tsp. salt
2 tsp. vanilla
½ tsp. almond extract
3 c. sour cream

Mix graham cracker crumbs, butter, and sugar. Press along bottom and up sides of a 9” spring-form pan. Set aside. Preheat oven to 375.

Combine eggs, cream cheese, sugar, salt, vanilla, and almond extract. Beat until smooth. Blend in sour cream. Pour batter into crumb crust. Bake for 35 minutes or until filling is set (like a custard). Refrigerate at least 8 hours and serve with a variety of toppings.