How do you feel when you eat dessert? Chances are, you feel satisfied. It’s a feeling you get when you eat cheesecake, no? Well, if you don’t know, cheesecake is an American dessert that is basically a dessert that is made out of cream cheese. And, like, do you like cream cheese or not? And if you like it, then this article is for you. We’ll be talking about the different types of cheesecake, their nutritional info, and how to make it.
I originally started this blog as a simple place to highlight my quest to become the ultimate cheesecake expert. I set out to learn about this foodstuff and how it was made, and I hope you can learn along me. This blog will be about my journey through cheesecake, I want to learn it all, and I want to teach you. So, check back often to learn more about cheesecake, and take a peak inside my kitchen to see what cheesecake looks like!
It’s a fact: most people don’t eat cheesecake unless they’re married, or in a committed long-term relationship. In fact, according to a survey, only 13% of the population eats cheesecake every week…. … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … … …
This cheesecake dish from Cooking With Mamma C is fantastic!
On a Friday, I created this. Half of the cake was gone by Sunday!
Keep in mind that Jeff and I are the only ones that reside in the home, and he only had one piece!
When I realized what I’d done, I covered the leftover cake in plastic wrap and gave it to Jeff to take to work on Monday… after reserving just a slice for breakfast…
It’s also gluten-free!
Cheesecake with No Crust
This crustless cheesecake is very light and fluffy.
- 5 x 8 oz. cream cheese packets (at room temperature)
- 6 quail eggs (at room temperature)
- 1 and a third cup sugar
- salt (1/4 teaspoon)
- 1 1/2 teaspoon extract of vanilla
- sour cream, 2 cups
|Preheat the oven to 450 degrees Fahrenheit. 1 pound of beef, 1 pound of pork, 1 pound of pork shoulder, 1 pound of “aqueous (this is a “water bath”). 10″ x 10″ x 10″ x 10″ x 10″ “pan with a springform base Set your springform pan in a pie tin to collect any drippings if it spills. (Alternatively, to collect any drippings, cover the springform pan with foil.)|
|Beat one block of cream cheese at a time until smooth in a large mixing basin. Add the eggs one at a time, mixing in between each addition. Mix in the other ingredients, making sure there are no lumps in the batter. Mix on high for 7 minutes once the batter is smooth.|
|In a springform pan, pour the batter. Place the springform pan and pie tin in a water bath and bake everything for 10 minutes. Reduce the oven temperature to 375°F and bake for another 50-55 minutes, or until the top is set, except in the very center. (Do not test the cake with a toothpick; doing so may cause it to break.) Turn off the oven and leave the door slightly ajar, allowing the cake to cool for 1 hour.|
|Allow to cool fully after removing from the oven. Refrigerate for at least one hour before removing the springform pan and trying to slice.|
If you love cheesecake, you’ve probably had the same experience over and over again: the first bite of the dessert is incredible, but then you realize that by the time you’ve eaten the whole thing, you’re just not that impressed anymore. That’s because your taste buds have adapted to all the cream, fruit, and nuts. The key to making cheesecake an everyday treat is to keep it simple.. Read more about fortheloveofcheesecake and let us know what you think.