The best way to enjoy today's raging blizzard, imho, is to make a nice cup of tea and settle in with a good book next to the wood stove, while savoring a delicious piece of cheesecake. I love this recipe because its mostly fat free and I feel like I can indulge myself and persuade guests to have another piece.
The recipe:
Crust - 2 cups graham cracker crumbs and enough canola or olive oil mixed in so you can press it into a large springform pan ( probably about 1/4 c oil)
Filling: 1 cup sugar
2T lemon juice
1/4 cup cornstarch
2 8 oz (250 gram) blocks or tubs of no fat cream cheese
1 cup (250 g) tub of no fat sour cream (or substitute cottage cheese)
2 egg whites
1 whole egg
1. Pre heat oven to 325 F Coat a spring form pan with non stick cooking spray. Press the crumb mixture onto the bottom and part way up the sides of the spring form pan. Bake at 325F for 10 minutes. Allow to cool.
2.In a mixing bowl combine cheeses, sour cream, lemon juice and sugar. Use a hand mixer or even better a food processor, until smooth. Add the 1/4 c corn starch , mix in for a minute. Add egg whites and egg. Mix briefly till eggs are combined.
3. Pour the cream cheese mixture into the prepared crust. Bake 55 minutes or until the center is done.
4. Remove from the oven, run a knife around the edge and let the cake cool at room temp. Refridgerate at least 3 hours. Take off the springform side and put your favorite topping on.
I use a canned pie filling like blueberry, cranberry/cherry or make my own with any frozen berries.
To make your own, thaw berries, combine about a half cup of sugar with about 4-6 T cornstarch. Mix into the thawed berries and cook on the stovetop till thickened. Cool and spread onto the cooled cheesecake.
1 comment:
Now that looks yummy! I think I could handle winter weather much better if I had cheesecake and hot tea with every bitter blast!
Post a Comment