This is my standby cheesecake.
It is the classic American cheesecake adapted from the recipe on the back of the box when you buy 6 Philadelphia cream cheese packets at once.
But seriously, take a look at the ingredients:
This recipe uses a whopping 5 packets of Philadelphia cream cheese alone, in addition to all the other high indulgence ingredients. It’s like the recipe was sponsored by the HMG-CoA reductase inhibitor industry!
I made the traditional cheesecake with the graham cracker crust and a pear vanilla flavoring.
I also created another cake with lemon and golden raisins and no crust for a gluten free version as requested by some guests. What was very apparent was the way the ultra-high fat content of the cake mixture dwarfed the flavoring note. To accentuate the lemon taste I ended up using fresh lemon juice, lemon zest AND a large glug of lemon extract.
Here’s a picture of the cake right out of the oven. Not very photogenic but will be covered up with some sliced apricots and will look as delicious as it will taste.
But I think for next year I need a new standby. I am all ears for lighter cheesecake recipe suggestions. Please send them my way.