Although the traditional dessert for Easter is the Italian Rice Pie or a Ricotta Pie- we always had a cheesecake, that’s the way it was, we referred to it "Easter Pie", we loved and waited for it - and for some reason it was made only on Easter. Not sure why. It was just a rule. Easter = Easter Pie, Christmas = Jam Tarts (a future blog I am sure).
Easter pie was made in a pie dish with a graham cracker crust and a sour cream topping. However since I am a cream cheese fiend/addict - I changed tradition to a NY Style Cheesecake with a Sour Cream Topping. This increases the amount of cream cheese needed from 16 oz to 32 oz - (hey - high cholesterol has never run in our family, just diabetes, and if you follow my father’s advice of "cutting the sugar” with a cup of strong coffee after eating a very high caloric dessert, you can eat a piece of this cheesecake with very little guilt - these are words of wisdom I personally live by).
Actually both cheesecakes are very good, I just prefer more cream cheese - and it’s the holiday so no rules barred
Recipes to follow –
-D
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