Davey's Cheesecake

Davey Miksza makes a darn good cheesecake, and I stole his recipe from him. I think it is copied down by his mom Leta, who most likely originally had the recipe. The photo above is the cheesecake Leta made for Andy's 30th birthday.

Crust

Combine 1 1/2 C graham cracker crumbs, 1/4 C sugar and 1/4 C melted butter. It is very helpful to use a food processor if you have one. Press into 8" pie plate.

Filling

Soften one 8oz package cream cheese, and beat until fluffy. Gradually blend in 1/2 C sugar, 1 Tbs lemon juice and 1/2 tsp vanilla (1 tsp is better), and dash of salt. Add 2 eggs, one at a time, beating after each addition.

Pour filling into crust and bake at 325 degrees until set, about 25-30 minutes.

Top Layer

Combine 1 C diary sour cream*, 2 Tbs sugar, 1/2 tsp vanilla (or 1 tsp). Spoon over top of pie. Bake 10 minutes longer. Cool, then chill several hours.

Double the recipe for for filling if using a standard 8-9" spring form pan. Triple it for a large spring form (12-14"), and cook filling slower and longer. For crust double the recipe for the largest spring form, and 1 1/2 for the smaller spring form.

*1lb sour cream = 1 1/2 C

Leta's Pozole

Andy's mom makes the best Pozole (also spelled Posole). Ok, it's pretty much the only Pozole I've ever had, but it's delicious! Last night we made it at Andy's new house and it was enough for me and three dudes.

What's in it

oil

1 lg yellow onion, chopped

2 lb (or so) pork shoulder/loin cut in small cubes

tall can of canned beer

cumin, ground coriander, red chili powder (sweet)

2 cans green chili, drained and chopped

1 lg can hominy, drained

1 small can corn, drained

steamed tortillas

mexican cheese, crumbled (Alexis, help me with the name here) or grated monterey jack

lime

chopped cilantro

How it's done

In a dutch oven, clear onions in oil on stovetop. Add pork and brown. Then add beer and spices, cover and simmer 45-60 minutes. Add cans of hominy, corn, chili. Simmer until warmed.

Serve topped with cheese, cilantro and lime. Eat with steamed tortillas (use them to pinch of pieces of the stew).

*We had this for dinner again tonight (July 2010) with Ngoc and Dave, and Dave's (mexican) grandma makes traditional pozole. He recommended adding a ham hock or pig's foot to the broth for stewing, and also recommended adding shredded fresh cabbage for garnish and sliced radishes.