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Amazing Creamy Cheesecake

Sunday, July 3, 2011

Cheesecakes are an amazing dessert, the flavor possibilities are endless! I've tried making all kinds of cheesecake recipes... quick and easy, complicated and time consuming, ones you bake and ones you don't, very light and refreshing cheesecakes, others that are rich and dense, some have a very strong cheese flavor, and others are mostly sweet. Recently tried a new recipe, and I have to say it's by far the best cheesecake I've ever made! The one word I'd use to describe this cheesecake is... Creamy!


I first saw this recipe on Allrecipes.com. On their web site it's called "Strawberry Cheesecake" by Luverene Dove. I made a few alterations to Luverene's recipe and came up with this:

Creamy Cheesecake
Crust:
1- 13oz. pkg. pecan sandies cookies
1/3 to 1/2 C melted butter
Crush cookies then add melted butter until it comes together. Press into a springform pan. Chill.

Cheesecake:
3- 8oz. pkgs cream cheese (2 regular and 1 Neufchatel)
1- 14oz. can sweetened condensed milk
1 tsp. vanilla
2 Tbs. lemon juice
3 eggs
Bring all the ingredient to room temperature. Beat cream cheese until light and fluffy. Add vanilla, lemon juice, and sweetened condensed milk then beat well. Add eggs and mix just until combined. (Over mixing at this point will cause the top to crack while baking.) Bake at 300 degrees for 50 minutes or until center is almost set. Cool for 1 hour on a wire rack, then refrigerate overnight.

Strawberry Topping:
3 C pureed fresh strawberries
2 Tbls. cornstarch
1/2 C granulated sugar
Mix together cornstarch and sugar. Add strawberries and mix well. Heat in a saucepan and stir until it comes to a boil. Boil for 1 minute. Using half of the strawberry mixture, spoon dollops on top of the cheesecake batter then lightly swirl. Refrigerate the other half of the sauce and use later as an additional topping for the cheesecake. (You change the flavor of the topping recipe by using other fruits. If you so this, however, you may need to adjust the amount of sugar and/or cornstarch.)

Bake at 300 degrees for 50 minutes or until the center is almost set. Cool for 1 hour on a wire rack, then refrigerate overnight.

If you prefer your cheesecake plain, don't worry. This recipe's just as delicious all by itself without any toppings. So the next time you're craving cheesecake (especially creamy cheesecake)... try this one. You won't be disappointed!

2 comments:

  1. Hmmm, i think it would be a marvellous idea if you and that recipe moved into my neighbourhood .........yes?

    It looks so delish and as you say - creamy.

    Maxine

    ReplyDelete
  2. Maxine- You live in such a beautiful country... I have day's that I dream of being over there!

    ReplyDelete

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