When I make cheesecake, I usually go with a very rich recipe that uses four bricks of cream cheese, but today, I went with a recipe in my church’s cookbook from more than 10 years ago that uses two bricks of cream cheese and a can of condensed milk. The recipe is from a man we all called Grandpa Swim. He was in charge of our church’s tape ministry for many years, and he really was like everyone’s grandpa. He passed away a few years ago and is greatly missed. I still remember when he taught our home economics class once when I was in high school and this cheesecake was that day’s lesson. 🙂
Usually, my cheesecakes all crack, but not this one! It still browned a little bit on top, but it’s very smooth!
I am planning on serving it with some strawberry jam that I made about a week ago. By the way, this strawberry jam is delicious on sponge cake. I might have to try my hand at baking some sponge cake just to eat with it!
This is going to be a loooong post! Just to warn you! Long posts once in a while aren’t a bad thing though.
Just like last weekend, I was not able to post about our weekend and end-of-week happenings, so I had to post on Monday. This might end up being a regular thing. Monday is still a crazy day (laundry day for anyone? 😉 but it is less crazy than Wednesday on.
One of my staple meals is lumpia and rice. It’s my fallback meal when I can’t think of anything else to make! It usually takes me two or three days to make lumpia, so when I do make it, I try to make a LOT. My friends occasionally order lumpia from me also, so that was the main reason I made them last week.
I’ve been making lumpia since I was a kid. I remember that my mom used to make it using an uncooked filling, but when I was a teenager, she switched to using a cooked filling. I like the cooked filling better so that is the way I make it now. I will be using the terms lumpia and eggroll interchangeably in this post. They are pretty much the same thing.