It’s my birthday!

Today is my 28th birthday!  The kids I are going to be running around town, cashing in on all my free birthday stuff – a free car wash, a dozen Krispy Kreme doughnuts (breakfast), free meal at Rubio’s (lunch), $10 to Joe’s Farm Grill (dinner) and $10 to Liberty Market (that’s dessert!) – we’re all so excited and the kids are thinking it’s going to be a great adventure!

Usually for my birthday cake, I ask for an Angel Food cake with homemade whipped cream.  It’s simple and delicious.  This year, I didn’t want simple and delicious.  I wanted my all-time favorite, Strawberry Cheesecake.  It was time Zac stepped up his birthday cake makin’ game anyway.



This recipe comes from my great-aunt and I’ve never had a cheesecake I like better (it has an added sour cream layer -  YUM).  The family came over on Sunday to celebrate and I celebrated with three very substantial pieces and I’m thinking I’ve gained four pounds from it.  Don’t judge me – it was my birthday party, you know.



Because the recipe isn’t as easy as Angel Food cake, we made this one a joint effort and worked together.  I was literally shocked when I looked over and saw Zac measuring and dumping the sugar with a regular spoon – not a measuring one!  I maybe overreacted a wee-bit.  He didn’t understand what the big deal was.   No one!  I mean, no one, is going to ruin my birthday cheesecake!  Needless to say, he’ll never make that mistake again :)



For any fellow cheesecake lovers out there, here’s the recipe:

Crust:
1 1/4 C. graham crackers (crushed) about 17 squares
2 T. sugar
4 T. butter (softened)
Blend crackers, butter and sugar.  Press in the bottom of a large spring-form pan.
Preheat oven to 350 for filling.

Filling:
3 eggs
3 8 oz. packages cream cheese (can’t be store brand)
1 C. sugar
2 1/2 t. vanilla
Mix together until smooth and creamy.  Pour into the pan and bake 40-45 minutes.  Refrigerate for 30 minutes.

Topping:
1 pint sour cream
3 T. sugar
1 t. vanilla
Mix until smooth and spread over cake.  Bake 5 minutes at 350.  Refrigerate.

Fruit topping:
1 package frozen strawberries (or raspberries)
2 T. sugar
2 T. corn starch
Cook over medium heat, stirring until thickened.  Cool and spread over cake.
Refrigerate for 8 hours.



What?



You want some?



Sorry, I ate the last of it for breakfast :)