Montana's Mom's Dynamite Cheesecake

I made Montana's Mom's Dynamite Cheesecake today, but it won't be consumed until Sunday. This'll give the cake plenty of time to set and me plenty of time to enjoy the sunshine outside!

I made the cheesecake in a 10" spring form pan. The crust is a simple graham cracker and melted butter concoction. The filling is cream cheese, eggs, white sugar, vanilla, fresh lemon juice, and lemon rind. It was a little lumpy, which worries me, but the scent of lemon and vanilla was pretty spectacular.

After baking this, I let the cake cool and spread on the topping: sour cream, vanilla, and sugar. Mmm! It's like a yogurt cup for grownups. Bake the cheesecake a little longer, then wrapped it up. It's in the refrigerator now... my mom is having a party on Sunday and will serve it then. Guess we'll have to wait until Sunday to see what the consensus is!

Caribbean Dream Pie

The weather in Seattle today has been dreary; lots of rainy and strong winds and gloomy skies. A perfect day to transport yourself to a warm, tropical place with Caribbean Dream Pie.

I started by making a crust with graham crackers, pecans, coconut flakes, and butter. Then I assembled the pie filling by slicing mango and bananas. Then I combined sweetened condensed milk, lime juice, and lime rind, and whisked this until it was thick. After the crust baked in the oven and cooled, I layered the fruit and poured the lime mixture on top. There was a little extra crumb crust, so this was sprinkled over the whole thing.


After letting the pie chill for about an hour, it was time to give it a taste. All in all, the pie was a little too sweet for me. I loved the lime flavor though!