Big Love and Cheesecake

My husband and I cap off our weekend each Sunday night by watching HBO’s “Big Love.” It’s one of our favorites shows, and we try to never miss an episode. The series is an intriguing look at faith, convention and societal expectations of family and romantic relationships. I’ll be sorry to see it come to an end this season.

The “big love” of which I write, however, is something very different. It’s not about sister wives or ‘Alby-ites.‘ It’s something more personal; more important. My new romance is about home, warmth, sustenance and indulgence. My Big Love is about

♥♥♥ ♥♥ ♥♥♥ ♥♥♥ ♥♥♥ ♥♥♥

♥♥ ♥♥♥ ♥♥ ♥♥ ♥♥♥ ♥♥

my brand new KITCHENAID STAND MIXER!!!!!!!!!!!!!

After dreaming of this beautiful machinery and then killing my old reliable hand-held mixer, I was given my anniversary present a little early. The Professional 600 series in Pearl Metallic…. a dream! I had no idea just how hard I was working in the kitchen! I love to bake, but some things take so much ‘shoulder power’ to mix that the task becomes daunting, not to mention exhausting. Not with this machine. I mixed up a batch of chocolate chip/oatmeal cookies before our Mardi Gras parade on Sunday without even having to scrape down the sides of the bowl and then an Amaretto cheesecake while I cooked Monday night dinner. Piece of cake! I could’ve made five of them!
Yes, I’m in love. ♥

Amaretto Cheesecake

Crust                                                                                  

1 cup graham crackers crumbs                                     

1/4 cup pecans, chopped                                                 

3 T sugar                                                                             

3 1/2 T butter, melted                                                       

Filling    

2 8oz pckges cream cheese

 1 1/4 cup sugar                                                                                         

 3 T corn starch

16 oz sour cream

2 t vanilla extract

1/3 cup Amaretto liqueur

 1/2 t salt

4 eggs at room temperature

Decoration                                                                          

Sliced Almonds                                                                  

Preheat oven to 350°.  Grease a 9” springform pan.

Mix together graham cracker crumbs, pecans and sugar.  Add melted butter and mix well.  Press into bottom of springform pan.  Bake for 10 minutes.  Set aside.

In a large bowl, combine sugar, cream cheese and corn starch.  Mix until smooth. (If using an electric mixer, mix on speed 4 or medium.)  Add sour cream, vanilla, amaretto and salt.  Mix until well blended (still on speed 4 or medium).  On low speed, add eggs one at a time, mixing well after each addition.

Pour batter over crust.  For decoration only:  insert sliced almonds individually around the circumference of the pan, vertically.

Bake 60-85 minutes (I have a gas oven, which increases my cooking time.  I typically have to bake this cheesecake for 85 minutes) or until center is set.  For decoration only:  add a few almond slices to the top within the last 5 minutes of cooking time.

Remove from oven and loosen around edges with a knife and let cool completely before removing from pan.   Chill and serve.