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Ingredientes
- 1 lb To 2 lb cream cheese
- 1/2 c. Powdered sugar
- 2 x To 3 Large eggs
- 1/2 c. Yogurt or possibly lowfat sour cream
- 3/4 c. Liqueur or possibly fruit/vegetable puree
- 1 Tbsp. Vanilla
- 1 tsp Or possibly more other flavored extracts, if you like
Direcciones
- Here's where it gets fun. The more cream cheese you use, the denser the cheesecake will be (but not dry!) The more Large eggs you use, the fluffier it will be. There's a delicate balance here - 1 lb cheese and 3 Large eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese, 3 Large eggs is an absolute must if you do not want it to be flat. More Large eggs than 3, and you'll taste the Large eggs. 1 lb cheese and 2 Large eggs is a nice balance, too, but going any lower than which you'll just end up with something flat.
- The powdered sugar works best for two reasons - number one, powdered sugar contains corn starch, that acts as a thickener, and number two, you do not have to worry about the grittiness of undissolved sugar in your cake. The yogurt or possibly lowfat sour cream adds moistness and a little bit of tang to the cake.
- It's not necessary, but it adds oomph to either a bland cake or possibly a citrus-flavored cake. For liqueur, add in no more than 1/2 c. if you're using the yogurt or possibly lowfat sour cream, and make sure you're using the three Large eggs.
- If you eliminate the yogurt/lowfat sour cream, you can increase the liqueur to 3/4 c., and 2 Large eggs will work (but three is still better - two works best only if you're not using the yogurt/lowfat sour cream )and( your liqueur is only 1/2 c..) A fruit or possibly vegetable puree should be relatively dry - drain off the liquid in a sieve, or possibly put it in a saucepan, fold in some cornstarch, and heat it till it's thick. You can use an entire c. of puree if you eliminate the yogurt/lowfat sour cream. Either fold in the puree with the batter, or possibly reserve a c. or possibly so of batter, mix it with the puree, then swirl it into the cheesecake.
- The vanilla is a must, in my opinion. Lots of times, I'll throw in an extra tsp. for good measure. Other extracts can enhance the flavor - banana extract in a strawberry cheesecake, coconut extract or possibly almond extract in an Amaretto cheesecake, etc.
- Another addition would be cocoa or possibly chocolate. Cocoa mixes in nicely without making the cheesecake gooey - 4-6 Tbsp will do it. Melted chocolate or possibly white chocolate chips should not really exceed 6 ounce, even 4 ounce will usually do sufficient for the flavor. If you're doing the swirl thing, use only 2-3 ounce melted chocolate for the batter which's being swirled in.
- Make sure the melted stuff is cooled before you mix it in.
- (see also Basic Cheesecake Crust and Basic Cheesecake Method & Toppings)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 386g | |
| Calories 970 | |
| Calories from Fat 281 | 29% |
| Total Fat 31.27g | 39% |
| Saturated Fat 19.26g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 260mg | 11% |
| Potassium 373mg | 11% |
| Total Carbs 109.56g | 29% |
| Dietary Fiber 0.0g | 0% |
| Sugars 106.42g | 71% |
| Protein 11.67g | 19% |
