I should have given this a bit more thought!
I do not have air conditioning and we are in the middle of an incredible heatwave here in the midwest.
The heat index was 106 degrees! yesterday.
We were celebrating a birthday and this cheesecake with strawberries and whipped cream is a favorite.
It did look great when I placed it on the table but by the time I picked up the camera it was sliding all over the place!
That was about 15 seconds!
One of the secrets to the greatness of this cheesecake is the crust.
The butter toasted pecans make the crust amazing and every time I make this the only request is that next time I make more crust!
1 stick of butter
3/4 cup of pecans
1 1/2 cups graham crackers
3 8 oz. pkgs cream cheese
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
1/3 cup whole milk
Whipped cream prepared or homemade; we used Redi-Whip, it’s a nostalgia thing!
Preheat oven to 400 degrees
Saute butter and pecans until they become aromatic and lightly toasted
Place graham crackers, sauteed pecans and butter in the food processor and mix until the texture is fine
Press into the bottom of a 9 inch springform pan and bake for 10 minutes
Set aside; reset oven to 325 degrees
With an electric mixer beat cream cheese, sugar and flour together until well mixed
Add vanilla and beat until smooth
Add eggs one at a time beating well after each addition
Beat until smooth
Add milk and mix until well blended
Pour the batter over the crust and bake in preheated 325 degree oven for 45-55 minutes
Fell free to garnish with your favorite fresh fruit after the cheesecake has chilled in the fridge overnight
Don’t be shy with the whipped cream!
Put love in it and Enjoy!