I think honesty is the best policy, with everyone, including children. If we don't tell them what is going on - they "GUESS" - and oft times, the 'guess is wrong, causing more worry.
With children -ALWAYS tell the truth - even if you leave some of the 'details' out - they will always know that they don't have to wonder about 'reality in this world.'
If they want to know more - tell them.
You done GOOD, Amy, and CONGRATULATIONS!!!
I (yorkie) have had (and made) this recipe for over 25 years! It is the absolutely best cheesecake ever - in the world. I had a slice of it at a gathering of friends, and begged for the recipe - (even before it was published in Bon Appetie magazine.)
I had to promise not to share the recipe - until after it was published, which is a promise I kept, but continued to make it (in secret, of course.)
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PAGLIACCI’S NEW YORK CHEESECAKE
This recipe was given to Bon Appetit magazine by the renowned Victoria, B.C. restaurant, Pagliacci’s. It’s been an institution in that beautiful city for decades and this cheesecake is just one of the menu items people can’t get enough of. It’s a deceptively simple and decadent treat.
Easily adapts to low carbing by substituting Splenda (or Davinci’s Syrup) for the sugar, a nut crust for the crumb one and omitting the flour. SERVES 10 -12 (change servings and units)
Ingredients
Crust
1 1/4 cups graham wafer crumbs (I prefer vanilla wafer crumbs)
1/4 cup sugar
1/4 cup butter, melted
Filling
40 ounces cream cheese, room temperature
(5 eight ounce packages)
2 tablespoons fresh lemon juice
2 teaspoons vanilla
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping cream
DIRECTIONS
1. Mix crumbs, 1/4 cup sugar and butter and press into a 10” spring form pan. Refrigerate until ready to use.
2. Preheat oven to 500º.
3. Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
4. Bake 12 minutes.
5. Reduce oven temperature to 200º. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find (having made this at least 30 times in two different ovens) that it takes about 90 minutes.
6. Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving.