TASTY TUESDAY, JULY 27, 2021 – NATIONAL CHEESECAKE DAY
National Cheesecake day is coming up on Friday, July 30th! I’ve always loved cheesecakes and my mother never made them. They don’t have to be difficult but often do cost a little to make – the amount of creamed cheese and often special milks – they don’t normally freeze well so are destined for groups of hungry people. But I think they are well worth the effort and when it’s a special occasion, it’s great! There are many types of cheesecake, some baked and some not baked. Then there are those topped with a sour cream topping or those topped with fruit – even different flavors of fillings. This is just a basic cheesecake. I made it often for catering events, so I know it isn’t just me that loves this cheesecake. It’s not elaborate – I do have those recipes and have made them so if you are interested, just let me know. I hope you will try it – I know you will enjoy it.
CHEESECAKE
Ingredients
CRUST:
1 cup cookie or graham cracker crumbs
¼ cup melted butter
Mix crust ingredients and press firmly into 10” springform pan.
OR BUY ALREADY PREPARED CRUST
FILLING:
1 ½ pounds cream cheese
15 ounce can Sweetened Condensed Milk (NOT evaporated)
4 eggs, separated
1 cup sour cream
1 Tablespoon confectioner’s sugar
1 Tablespoon vanilla
1 Tablespoon grated orange or lemon peel (optional)
Instructions
- Beat cream cheese and milk together.
- Increase speed and add egg yolks, one at a time, beating well after each addition until mixture is very smooth.
- On low speed, beat in sour cream, sugar, vanilla and rind.
- In separate bowl beat egg whites and salt until stiff.
- Fold into cheese mixture by hand.
- Pour into pan and bake at 275 degrees F preheated oven for 1 hour.
- Turn off heat and DO NOT OPEN DOOR FOR AT LEAST 45 MINUTES. Let cake cool completely in oven.
- When cool, remove from pan (just the sides of the springform pan). Refrigerate. Makes about 10 servings.
Good with fresh fruit or a “pie filling” type fruit, good with whipped cream or a chocolate or other flavored sauce. And good plain!
This next cheesecake is just a simple dessert that tastes like a cheesecake and is cheaper to make and for a small group – it might just satisfy your hunger for cheesecake!
PEACHES AND CREAM CHEESECAKE
This is so simple, tastes good, and you might just want to serve it to guests too! This one only takes 1 8 oz package cream cheese but does use peaches (canned or fresh) or other fruits. Try it!
Combine in a medium sized to large sized bowl:
¾ cup flour
1 package (3 ¼ oz) regular vanilla pudding (not instant)
1 teaspoon baking powder
3 Tablespoons soft margarine
1 egg
½ cup whole milk
Beat 2 minutes and pour into a 10” pie pan (or 9” but watch how full), GREASED!
Place OVER batter – do not stir:
1 can (15-20 oz) sliced peaches or another fruit like pineapple chunks, well drained, reserving the juice – (NOT pie filling) or use fresh fruit but you wouldn’t have the reserved juice.
Combine in a small bowl:
1 (8 oz) package cream cheese, softened
½ cup granulated sugar
3 Tablespoons juice (left from canned fruit if using)
Beat 2 minutes and spoon within 1” of edge of batter.
Mix 1 T. sugar and ½ t. cinnamon and sprinkle over the filling.
Bake 30-35 minutes at 350 degrees F preheated oven until crust is golden brown. Cool and store in refrigerator after cooled.
I’m sure you can see how delicious this simple dessert could be too! Try both, depending on the occasion or day of the week. They both keep refrigerated – if any left!
Bon Appetite’ With Love,
To download this recipe, click here.