Shadow (dariaphoebe) wrote,
Shadow
dariaphoebe

One more time, here’s one for the books

So because I continue to tweak my cheesecake recipe, I figured I should record the last-known-good variant. I cheat, and use a premade crust, because I have no "mad crust skillz". The parentheses document a variant I'm trying now, and I will record how it came out.

Edit: the texture is fine, but the taste is, well, cheesier. I wonder how I can tune this.


3 8oz packages cream cheese (reduced fat neufchatel cheese), room temperature
3 large eggs (3/4 cup egg whites)
1 cup sugar (1 cup splenda)
1/2 cup butter (1/2 cup Earth Balance), melted, cooled
1 tsp vanilla extract
1/8 tsp orange extract

Beat sugar into cream cheese until mix is light and fluffy.
Beat eggs into mixture, one at a time, beating between each. (egg white can be added all at once)
Add butter, vanilla, orange. Mix throughly. (If using the variant you may need to overbeat to remove lumps, but the cheesecake may crack slightly when you bake. Sorry.)

Fold into pie shell. Do not overfill. If you're using a Ready-Crust (I use the lowfat version, always) I suggest having their tart shells handy, and you can fill 4 or 5 with the leftover batter (or only 2 if you are making the reduced cal/fat variant, apparently the cream cheese doesn't fluff as much).

Preheat oven to 300 degrees. Prepare a water bath by putting a folded towel in a pan deep enough for the pie shell. Pour boiling water from e.g. a teakettle into the pan until the pie shell will be about half-submerged. Place pie shell on towel. Bake 1 hour, may need to be tweaked about 5-10 minutes longer. Chill at least 6 hours.

The tarts can be baked in the same oven without a bath for about 25-30 minutes.
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