I need a new standby

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:

cheesecake 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.

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.

cheesecake with sultanas

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.

#Ruth

 

 

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4 thoughts on “I need a new standby

  1. Nooooooo! All the fat! All of it! That’s what makes it yummy! But if you’re determined, look up Italian ricotta cakes. Some are made with heavy cream, etc., but many are much lighter, and they are not nearly as sweet as American desserts. I like them with almonds and some lemon to really perk up the palate at the end of a meal.

  2. You can use 1/3 lower fat cream cheese, lower fat sour cream, gluten free vanilla extract or vanilla bean, lemon juice, lemon zest, eggs, gluten free graham cracker crumbs or gluten free shortbread crumbs, melted salted butter, white sugar or brown sugar or coconut sugar or xylitol, a pinch of cinnamon, a pinch or more if you like of nutmeg and this can be adapted into a lighter version, heavier version, sweeter version, savory version, etc…

    If someone is looking for a no cook version, agar agar works just like gelatin but it is vegetable based.

    Just remember to fill a large pan with 3/4 – 1″ of water, then place it in your oven to preheat while you are mixing your ingredients. Line the outside of your cheesecake pan with foil paper, lining the inside of your pan with parchment paper then spreading softened butter or coconut oil…..also helps with quick release….even for the no bake versions.

    By the way, if someone wants dairy free…there are great coconut milk substitutions for everything!
    L’chaim!
    Sandra

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