Last week, I celebrated this man ————————>
My wonderfully amazing and loving hubs!
J.D. never wants to make a big deal of his birthday and usually, because it’s the week before V-day, he tries to lump his birthday together with Valentine’s Day for the two of us. Usually I let him do it, but not this year!
It was a great birthday week that kicked off with a family party at our place. We stuffed our faces with tacos (Mexican food is his favorite) and I made a homemade cheesecake and fudge brownies. The cheesecake was his request but I just cannot celebrate a B-day without some sort of chocolate present.
I got really great feedback from the cheesecake and even took the leftovers to our Superbowl party the next day.
On his actual birthday, I surprised him with a deep tissue massage at TBC after work while I went to yoga class (I promise that decision was really not selfish, it just kind of worked out) followed by dinner at True Foods Kitchen. Stuffed our faces again, but we were kinder to our bodies this time, then headed home.
Then we topped the week off with a cooking class/demo at Barbecues Galore in Irvine with our best friends. Ahhhhhh-mazing! It was so fun and the food was ridiculous. I actually thought it was a hands-on cooking class but looking back I really am glad it wasn’t because there is no way in HELL I could’ve cooked lamb to come out so perfectly pink. Highly recommend!
Anyway, with all that said I have to share at least one of these recipes from this amazing week right?
This was just traditional New York cheesecake and it was so creamy. I topped it with blackberries, raspberries and strawberries. Yum!
Courtesy of Martha Stewart:
- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 12 graham crackers (3-by-5 inch)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
- 2 1/2 pounds bar cream cheese, room temperature
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 cup sour cream
- Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.