I’ve lost eight pounds since the beginning of the year. When people ask me how I did it, I can’t really explain it. The truth is I am always trying to lose a few pounds. This is just the first time it’s ever really worked. And the only thing I can think of that I’ve done differently than all my other attempts to lose weight was to add cheesecake to my diet.
My former boss’s wife (his current wife, my former boss, in case that didn’t come out right) makes the best cheesecake. When I had lunch with him a few months ago, he gave me a couple slices to take home, and I made it last an entire week. I wouldn’t let Doug have any of it. I would eat about three bites a day, I loved it so much, I wanted it to last forever.
I finally asked her for her recipe so I could make it for a dinner party I was hosting. Then I brought another one to a dinner party the following week, and then to another one the week after that. When the stream of dinner parties dried up, I decided what the heck, I just want to have this cheesecake in my house all the time. So I made it just for us (with a whole cheesecake in my possession, I also allowed Doug to have some.) Whenever it runs out now, I just make another.
Honestly, I’ve made nine cheesecakes this year and lost eight pounds. Coincidence? Who knows but I’m not messing with the formula.
And lest you be worried about my cholesterol, I got all my tests back from my little skirmish with my doctors: all my blood work is normal, my blood pressure is normal (except in the doctor’s office of course), and it turns out I already went through menopause without even knowing it. So maybe I’ve accidentally discovered the antidote to menopausal weight gain too!
Here’s the recipe in case I’ve made you hungry:
16 graham crackers (crushed)
½ cube butter (softened)
Mix together and press to the bottom of a springform pan.
Bake for 5 minutes at 350 degrees.
3-8oz packages of cream cheese (soft at room temperature)
3 eggs (beaten until thick)
½ cup sugar
1 teaspoon vanilla
Blend cream cheese with electric mixer until soft and creamy. Add beaten eggs, sugar, and vanilla and blend with mixer until smooth and creamy.
Pour mixture onto crust and bake about 25 minutes at 300 degrees, until the middle doesn’t wiggle when you shake it. Let cool for at least 20-25 minutes before adding topping.
1 pint sour cream
2 tablespoons sugar
1 tablespoon vanilla
Blend and dollop on top of cooled cheesecake. Spread lightly with spatula. Bake 5 minutes at 300 degrees. Best when chilled overnight.
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