Oh How I Love Cheesecake –
It’s difficult to find a cheesecake recipe that will satisfy everyone. I know I’ve been there. I’ve made a few cheesecake recipes and but none of them were totally satisfactory until I came across a cheesecake filled with a a layer of raspberry jam and a layer of ganache. This is a no bake cheesecake with a built-in graham cracker crust.
For all you cheesecake fans out there, I have a confession to make: I love cheesecake. I love it so much, in fact, that I have a serious problem. I have a serious problem with not being able to have just one slice.
I was looking for a good way to write about my love for cheesecake and I found a few posts about how you can make them at home. I was very excited to try making them, but then I realized that I would probably ruin them by over-mixing the batter. I had some lemon cake mix, so I decided to add that to the batter and it worked perfectly. I found that the cheesecake batter needs to be fairly liquidy, so I used some melted butter and some sour cream to get it to the right consistency. Both Dave and I had some for breakfast and we both really enjoyed it and agreed that it was great and more than we expected.
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.|
I know, I know, how can I write an intro paragraph about cheesecake? Well, it’s simply because I love cheesecake. I love cheesecake more than I love chocolate cake, more than I love the taste of donuts, more than I love bacon, more than I love candy, more than I love french fries, more than I love pancakes, more than I love pizza, more than I love potato chips, more than I love ice cream, more than I love salad dressing, more than I love peanut butter, more than I love peanut butter on toast, more than I love cheesecake…. Read more about types of cheesecake and let us know what you think.