Let Me Eat Cheesecake
Cheesecake is one of my favorite desserts. From dense New York-style cheesecake rich in cream cheese to light meringue-topped cheesecakes to no-bake cheesecakes, I love them all.
But the cheesecake I love best and make most often happens to be easy to prepare. It’s a three-layered cake that is creamy textured but not heavy. The crust is the quickest, easiest type, made of graham crackers ground in the food processor and mixed with sugar and melted butter. Sometimes I embellish it with chopped pecans or other nuts.
Flavors for cheesecakes range from vanilla to chocolate to pumpkin. Generally I accent my cheesecake only with freshly grated lemon zest and vanilla extract, as I prefer flavorings that enhance the cheesecake but do not dominate it.
Because cheesecake batter consists primarily of cheese, often these cakes crack during baking. This does not hurt the taste, but it does affect the appearance of a cake that’s served whole. With my easy cheesecake, however, this is not a problem. I make a simple sour-cream topping that bakes for only seven minutes; it disguises any cracks and also adds a luscious taste to the cake.
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This old-fashioned cheesecake is not for every day--as it is very rich. Fat-free sour cream enables me to make a tasty, low-fat version of the cake. I use the sour cream not only for the topping, but also in the cake batter itself. By mixing it with fat-free ricotta cheese, I found that the cake gains a good taste and the desirable creamy texture.
And nobody who tastes this lean cheesecake notices that it’s made with nonfat cheese and not cream cheese.
CREAMY CHEESECAKE
* CRUST
5 ounces graham crackers, to equal 1 1/4 cups crumbs
1/4 cup pecan halves, chopped
3 tablespoons sugar
6 tablespoons unsalted butter, melted
* FILLING
1 pound cream cheese, cut into pieces, softened
1/2 cup sour cream
3/4 cup sugar
3 large eggs
Grated zest 1 large lemon
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
* TOPPING
1 1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
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* CRUST
Process graham crackers in food processor to fine crumbs. Measure 1 1/4 cups. Mix crumbs with pecans and sugar. Add melted butter and mix well.
Lightly butter 9-inch springform pan. Press pecan mixture in even layer on bottom and about 1 inch up sides of pan. Bake at 350 degrees 10 minutes. Let cool completely. Leave oven at 350 degrees.
* FILLING
In bowl beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, 1 at time. Beat in lemon zest. If using vanilla bean, scrape seeds with point of knife into cheese mixture, or stir in vanilla. Carefully pour filling into cooled crust.
Bake until firm in center, about 45 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425 degrees.
* TOPPING
Mix together sour cream, sugar and vanilla. Carefully spread topping on cake, in even layer, without letting it drip over crust. Return cake to oven and bake 7 minutes longer. Remove from oven and cool to room temperature. Cover and refrigerate at least 2 hours before serving. Remove sides of springform pan just before serving.
* Makes 8 to 10 servings.
ALMOST FAT-FREE CHEESECAKE
* CRUST
5 ounces graham crackers or vanilla cookies, to equal 1 1/4 cups
2 tablespoons sugar
1/4 cup oil or melted margarine
* FILLING
1 (15-ounce) container fat-free ricotta cheese (1 3/4 cups)
3/4 cup nonfat sour cream
3/4 cup sugar
2 tablespoons flour
2 large eggs, separated
Grated zest 1 large lemon
1 teaspoon vanilla extract
*TOPPING
1/2 cup plain nonfat yogurt
1 cup nonfat sour cream
3 tablespoons sugar
1 teaspoon vanilla
This cheesecake is made from fat-free cheeses and contains no butterfat, although there is a small amount of fat in the crust and the eggs. It’s amazingly creamy. Serve the cake on its own or accompanied by fresh berries or Strawberry Sauce.
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* CRUST
Process crackers in food processor to fine crumbs. Measure 1 1/4 cups. Mix crumbs with sugar in bowl. Add oil and mix well. Lightly grease 9-inch springform pan.
Press crumb mixture in even layer on bottom and about 1 inch up sides of pan. Bake at 350 degrees 8 minutes. Let cool completely. Leave oven at 350 degrees.
* FILLING
In bowl beat cheese with nonfat sour cream at low speed until very smooth. Gradually beat in sugar. Beat in flour, egg yolks, lemon zest and vanilla.
Whip egg whites in small bowl until stiff. Fold into cheese mixture. Carefully pour filling into cooled crust.
Bake until top center is firm (cracks will form in cake), about 50 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425 degrees.
* TOPPING
Pour off any liquid from top of yogurt. In bowl mix yogurt with nonfat sour cream, sugar and vanilla. Spoon topping evenly over cake. Carefully spread topping in even layer, without letting drip over edge of cake.
Return cake to oven and bake 7 minutes longer. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Remove sides of springform pan just before serving.
* Makes 8 to 10 servings.
STRAWBERRY SAUCE
1 quart fresh strawberries
6 tablespoons sifted powdered sugar or more to taste
2 to 3 teaspoons fresh lemon juice, optional
This bright red, fresh-tasting sauce is great with all kinds of cheesecake.
Puree strawberries and sugar in food processor or blender until very smooth. Add lemon juice. Taste and add more sugar if desired. Cover and refrigerate until ready to use.
Makes about 2 1/2 cups.