Let's Talk BBQ
Recipes => Recipes => Desserts => Topic started by: 1Bigg_ER on December 27, 2014, 01:35:09 AM
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You know you want somma this!
Ingredients - everything at room temperature
32 ounces cream cheese
8 ounces sour cream
4 eggs
2/3 cups milk
1/2 cup white sugar
1/4 cup all purpose flour
1 tablespoon vanilla extract
Zest from one lemon and one orange.
*For base*
22 Graham crackers
Melted butter enough to get the crackers to stick.
Crash the crackers and mix with melted butter. Lay that at the bottom of the baking pan.
Heat oven to 325 degrees
Directions
Mix flour, sour cream, zest and vanilla, set aside.
Cream sugar and cream cheese.
Add milk and mix well.
Mix in eggs, one at a time, mix really well.
Add the sour cream mix and mix well.
Pour that mess in the baking pan. Bake for 57 minutes then *turn the oven off, leave the cake in there for 3 hours*
Take it out and let it cool completely. For best taste, make a day ahead, refrigerate. Bring to room temp before serving.
(http://i1175.photobucket.com/albums/r636/emtawali/20141224_095040_HDR_zpsrdbek4ta.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141224_095040_HDR_zpsrdbek4ta.jpg.html)
Cracks can be prevented by baking in a water bath. They never bother me though.
(http://i1175.photobucket.com/albums/r636/emtawali/20141224_140136_HDR_zpsvecromdi.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141224_140136_HDR_zpsvecromdi.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Cheesecake_zpscsqe77jp.jpg) (http://s1175.photobucket.com/user/emtawali/media/Cheesecake_zpscsqe77jp.jpg.html)
Have a slice
(http://i1175.photobucket.com/albums/r636/emtawali/Cheesy%20Cheesecake_zpsyocx4fst.jpg) (http://s1175.photobucket.com/user/emtawali/media/Cheesy%20Cheesecake_zpsyocx4fst.jpg.html)
Salted caramel sauce
1 cup white sugar
1/2 cup heavy cream (get promised land brand or any that's not ultra pasteurized)
6 tablespoons butter cut into pieces.
Sea salt
Melt sugar in a large heavy bottomed sauce pan.
As soon as it melts take it off heat, whisk in the heavy cream. This is where the large sauce pan comes in handy coz it will bubble. Then whisk in the butter pieces at a time.
Add a pinch of salt. Do not try to taste it at this point. It could still be dangerously hot.
When cool, taste for salt. Add more if you desire.
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Yes, I definitely want some of that!
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Now that is a cheesecake. I have a recipe for a real light cheesecake that I will share. It came from a friend in California, years ago and it is the lightest cheesecake I have ever eaten.
Froggy Lightest Lemon Cheesecake
1 can carnation evaporated milk 13oz (chilled in frig overnight)
8 oz Philly cream cheese
24 graham crackers
1 small package lemon jello
1 teaspoon vanilla
1 cup boiling water
1 cup sugar + 1 tablespoon sugar
Roll Graham Crackers plus 1 tablespoon sugar and 1/4 pound soft butter mix together line pan with crumbs, save 1/2 for top
1 cup boiling water and 1 package lemon jello mix together and cool to slightly thick
1 cup sugar, 1 teaspoon vanilla 8 oz soft Philly cheese mix together
whip chilled carnation milk till it peaks
mix jello, cheese, and milk, pour into pan and cover with crumbs chill several hours and serve
Note: double recipe because it's so good you will want more!!! Make in springform pan, when you unmold be sure and twirl the pan a couple of times for presentation..very impressive.
Pam .☆´¯`•.¸¸. ི♥ྀ.
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That looks really good. I have been known to make a cheesecake or two or three. The water bath is always a pain. That is part of the reason I now make cheesecake minis. I also found that it was difficult to travel with a full cheesecake. The minis are much easier to carry on a road trip.
I have bookmarked this for later. Thanks for posting.
Art
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That looks really good. I have been known to make a cheesecake or two or three. The water bath is always a pain. That is part of the reason I now make cheesecake minis. I also found that it was difficult to travel with a full cheesecake. The minis are much easier to carry on a road trip.
I have bookmarked this for later. Thanks for posting.
Art
Why not freeze the cheesecake slices before traveling? Cheesecake freeze beautifully. Thaw at room temperature, takes about an hour. I'll post how I freeze mine.
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Pam, only 8 ounces cream cheese?! That's really a California cheesecake. LOL
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Great looking cheesecake, nicely done. ;)
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Pam, only 8 ounces cream cheese?! That's really a California cheesecake. LOL
Yep..only 8 oz and it's jiggly too,,very light and delicious..I always leave mine in springform pan till I get where I'm going..no problem that way. Pam .☆´¯`•.¸¸. ི♥ྀ.
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That looks really good. I have been known to make a cheesecake or two or three. The water bath is always a pain. That is part of the reason I now make cheesecake minis. I also found that it was difficult to travel with a full cheesecake. The minis are much easier to carry on a road trip.
I have bookmarked this for later. Thanks for posting.
Art
Why not freeze the cheesecake slices before traveling? Cheesecake freeze beautifully. Thaw at room temperature, takes about an hour. I'll post how I freeze mine.
Actually, I do freeze them. My biggest problem was finding a cooler big enough to allow the large cheesecake to sit flat, but not so big that I needed two people to move the cooler. Yet another reason to make the minis. I don't need the biggest cooler to transport them.
Art
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I hear you Art.
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Beautiful and bookmarked!
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Beautiful and bookmarked!
Well said and Bookmarked ;D