And what a month it’s been. I’ve been in Sweden since February 14th. I have managed to get a job, registered as a permanent resident in Sweden and started up my university studies again. However, I have not yet secured an apartment and I still feel very very tired. A lot of changes! It’s getting difficult to be so far from Sam for this long, but we manage. I guess he will keep us all updated on the condo and what the changes are there.
Sweden is cold! It’s starting to really bother me. Of course I have to come during the coldest and longest winter in 18 years. It’s usually much milder. The big deep lake “Vättern” even froze during the past week. That means that spring will have to wait a few more weeks. Argh!
I made my first New York Cheese Cake for the first time ever together with my niece Rebecka. It smells wonderful but we haven’t tried it yet!
Here’s the recipe we used:
New York Cheesecake
New York Cheesecake1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream
Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9-inch springform
pan. Bake at 350 F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed
after each addition, just until blended. Blend in sour cream. Pour over
crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost
set. Run knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan. Refrigerate 4 hours or overnight. Top with
cherry pie filling and garnish, if desired. Makes 12 servings
Chocolate New York Cheesecake: Substitute 1 cup chocolate wafer cookie
crumbs for graham cracker crumbs. Blend 8 squares Baker’s Semi-Sweet
Chocolate, melted and slightly cooled, into batter. Continue as directed.
Mirjam said,
March 12, 2006 at 12:58 pm
2,36dl Digistive smulor
3mtsk socker
3mtsk smör/margarin (antagligen lite mer)
5 paket (200g/pkt) philadelphia ost (creamcheese)
2,36dl socker
3mtsk mjöl
1mtsk vanilj socker
3 ägg
2,36dl creme fresh
Blanda smulor, 3 matskedar socker och margarin, tryck in i formen. Grädda i 175 grader i ca 10 minuter.
Blanda cream cheese, 2,36dl socker, mjöl, och vanilj med elvisp på mellan hastigehet till väl blandat. Lägg i ett ägg i taget och blanda på låg hastighet efter varje ägg. Blanda i creme fresh. Häll i över bottnen i formen. Grädda i 1 timme och 10 minuter eller tills det nästan är hårt i mitten och börjar bli lite gyllenbrunt i kanterna. Dra en kniv runt kanten av formen för att lossa men ta ej ur förrän den kylts i minst 4 timmer eller helst över natt i kylskåp.
Johanna said,
March 13, 2006 at 6:20 am
As I read through your recepie I thought… I hope she didn’t put a whole tabelspoon of Swedish “vanilla sugar” in that cheese cake, but now I see in your translation that you did!!! How did that turn out??? Vanilla sugar is stronger in taste than vanilla extract in the States. Was the cake too vanilla-flavored? I think you should probably have only a teaspoon of vanilla sugar in the swedish version of the recepie!
Love,
Jo
Mirjam said,
March 13, 2006 at 9:14 am
It was perfect!