If you only make one recipe this summer - let it be cheesecake. The crust recipe is a generic one, the cheesecake recipe came from The Tennessean about fifteen years ago.
1 1/2 cups graham cracker (or similar type cookie) crumbs
2 tablespoons granulated sugar
6 tablespoons (I use 125 grams) butter
Preheat oven to 350° (180°C). Combine all ingredients in a medium bowl. Press into bottom and sides of a 9-inch pie plate. Bake until set and golden, about 8 minutes. Cool completely on a wire rack.
This crust can be kept refrigerated, covered in saran wrap or in a container, for up to 3 days.
2 (8 ounce - I get 2 300 gram packages) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, mix until blended. Pour into crust. Bake at 350°(180°) 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
If you want Chocolate Chip Cheesecake, use 3/4 cup mini chocolate chips. Stir in half the chocolate chips after the eggs, then put the rest on top of the cheesecake.