Time With Dad & Cheesecake

Last night my family and I got home from a quick vacation to visit some family and friends in Utah. Anyone who hasn't spent endless hours in a car with three small children is truly missing out on one of life's great character building opportunities.

We like living in Michigan and have made great friends here but we often miss what's left of our family back home. Our trips there revolve around going out to eat at our favorite places and sitting around not doing much. It's awesome, but not exactly the most healthy of lifestyles. Good thing we don't do that all the time.

The last couple of trips I have tried to counteract all the eating and sitting by going out for runs in the morning before everyone is up and at 'em. On several of these outings I have been accompanied by my dad. He's a great man that is nice to be around. Since his replaced knee doesn't exactly lend itself to running he rides his bike next to me. We talk about random things, occasional important, but usually not. And sometimes we just cruise along in silence.

I think that if I hadn't made the time to go out running I never would have had time in the hustle and bustle of small-child-rearing-craziness to have that time with my dad. For that I'm grateful to running. And I would have put on a few more vacation pounds to boot.

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Speaking of dads, here is the daddy of all cheesecakes. The second topping adds a nice tartness.

Lion House Cheesecake

Ingredients
1 1/2 cups graham-cracker crumbs
3 tablespoons sugar
6 tablespoons butter or margarine, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
1 tablespoon lemon juice
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

In a medium bowl, thoroughly mix graham-cracker crumbs, 3 tablespoons sugar and butter. Press firmly into a 10-inch deep-dish pie pan or springform pan, lining the bottom and sides. Set aside.

To make filling, place cream cheese in a large mixer bowl and beat well. Add 1 cup sugar a little at a time. Add eggs one at a time. Add 3/4 teaspoon vanilla and 1 tablespoon lemon juice. Combine thoroughly. Pour filling into crust; fill to within 1/2 inch of top to allow room for topping. Bake 55 to 60 minutes at 300 degrees. While cheesecake is baking, prepare topping.

Directions

Topping: Place sour cream in small mixer bowl and whip; add 3 tablespoons sugar gradually. Add 1/2 teaspoon vanilla. Pour filling over top of cheesecake and return to oven; bake for an additional 10 minutes. Allow to cool. Refrigerate until ready to serve. Makes 10-12 servings.