by Kathleen Richardson

Created on: June 10, 2008   Last Updated: November 04, 2008

During a brief career in a whole foods restaurant in the early 1990s, I joined the owner in looking for the perfect dessert recipe that would keep people coming back for more. We wanted something basic which could be easily varied to suit the season or the ingredients on hand.

In my personal collection of cookbooks, I had Climb into Good Cooking, a collection of recipes compiled by residents of Bath, New York. The proceeds of the cookbook were donated to a new playground being built by the residents themselves. My boss chose a recipe from Climb into Good Cooking, titled simply, "Cheesecake".

I want to give credit to M. Von Hagn, who submitted the following basic recipe. The editorializing notes are mine and in parentheses.

* Cheesecake... serves 30 to 40 (assuming you have self-control and take only a sliver of this rich, tasty dessert).

1-1/2 cup granulated sugar 2 ounces (1/4 cup) all purpose flour 4 eggs 3 pounds of cream cheese (Lite or no-fat? Are you kidding?) 4 ounces light cream (Half'n'Half was our choice) 1-1/2 teaspoon lemon extract (which we did not use in most variations) 1-1/2 teaspoon vanilla 2 small or 1 large springform pan (we used one large pan and the cooking time always worked out perfectly)

Preheat oven to 400-degrees and grease a springform pan. Soften cream cheese by putting in the microwave for about 1 minute or until softened. (You could also set the cream cheese out on the counter for thirty minutes or so for the same effect, particularly on hot summer days. But, ask yourself, do you want to turn the oven to 400-degrees on a hot summer day?)

Mix all the ingredients until smooth and pour in springform pan. (Don't you love it? No mix this, add this, mix again... By the way, be sure to use an electric mixer; much smoother texture than if mixed by hand.)

Bake approximately 50 to 60 minutes. Let cool for about three hours and top with your favorite topping (All our favorites had any extra ingredients mixed right in.) *

That's the end of the official "Cheesecake" recipe. Let it cool a short time then place it, uncovered, in the refrigerator for the remainder of the three hours. This cheesecake slices best if placed in the freezer overnight, then thawed for several hours before serving.

Think about how imaginative ice creams are these days and work that same magic when preparing your version of Cheesecake.

Are you preparing it for a Thanksgiving dinner? Stir in a small (approximately 15 oz.) can of pumpkin and a bit of Allspice or whatever spices

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