I totally did not participate in Simple Mom's Project Simplify: Week #4. Not because I didn't want to... because my refrigerator and pantry really need a good cleaning!
It was one of those super busy weeks... really, it was... and that's why, OK.
I had a PTA fundraiser pick-up that I needed to be at...
A doctor's appointment...
And I started back to working out... and when I start exercising after months and months and months of stopping... well, I'm drained... and for a good week at least.
In between all of that though, I did find the time to go to Target...... I love Target.
I found the cutest 4 inch springform pans in the Easter section. You see, cookware for me is like a pair of Louis Vuitton heels for someone with a shoe obsession. I could wander all day in a specialty kitchen store.
Once I saw these little babies, I knew I had to make cheesecake...... I love cheesecake, maybe even more than I love tuna.
It's a pretty simple recipe. The only thing baked is the crust... and if you don't want to do that, you can buy the pre-made graham cracker crust...... slacker. Just kidding.
Anyway, this recipe will make 4, 4 inch cheesecakes or 1, 9 inch cheesecake.
I even made some Blackberry Lemon Sauce to drizzle on top...... and it was good...... very good.
For the crust:
- 1/2 a Box of Vanilla Wafers
- 4 Tablespoons of Butter, Melted
- 8 OZ Cream Cheese
- 1/2 Cup of Sugar
- 1 Teaspoon of Pure Vanilla
- 1 Cup of Cool Whip
Crush the wafers and mix them with the butter in a large bowl. Divide the wafer/butter mixture evenly into 4, 4 inch springform pans and press to cover the bottom. Bake for 8-10 minutes. Cool completely.
In a large bowl, cream the cream cheese and sugar for 2 minutes. Add the vanilla and mix to combine. Fold in the cool whip. Divide the filling evenly between the springform pans. With the back of a spoon or a small spatula, press the filling down onto the crust and smooth out. Cover with foil and chill in the refrigerator for 2 hours. Before serving, run a butter knife, gently, along the edge of the springform pan before releasing. Top with berries or with Blackberry Lemon Sauce (recipe below).
Blackberry Lemon Sauce
- 12 OZ Blackberries, Rinsed
- 1/2 Cup of Sugar
- 1/2 Cup of Water
- 1 Whole Lemon, Juiced
I'm linking this post up to Tasty Tuesday.