Saturday, September 13, 2008

I want to learn to tango


A lot of people are very into lists lately. Lists of foods they've eaten, things they've accomplished, and things they want to accomplish. I am an avid listmaker, and yet I basically make lists of things I need to do and not necessarily things I want to do. For instance, my list for today includes:
-Bank
-Library
-Cheese shop
-Meatloaf
-Clean

It's not that I don't have things I want to do, there are a ton of things I want to do. But for some reason I just never think to write that kind of stuff down. Then all of a sudden it comes to me in a flash and I become mildly obsessed. I've definitely become that way with cheesecake. As soon as I made cheesecake a few weeks ago all I've wanted to do was make cheesecake.

This was my attempt at creating my own cheesecake recipe. I give you fair warning, it's no where near as good as the Reichl cheesecake. I'd say I'm disappointed in my effort, but really I'm not because it was kinda cool to attempt my own recipe. And actually, Thatboy liked this better because its a lot, a lot creamier. But that's one of the reasons I wasn't as much of a fan. This is creamy, but not dense. And I also made this crustless...but I can't decide if I like cheesecake better with our without a crust.

You can see though, we're back to crackless cake. I don't know what the issue was with that last one. I did do a water bath on this one, as suggested, so maybe that's the solution?

I do have to say, cheesecake makes a fantastic breakfast.


Crustless Cheesecake
2 lbs cream cheese, softened
1 cup butter, softened
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups sugar
1/8 tsp cornstarch
1 oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk

1. Preheat oven to 375 . Spray 9-inch springform pan with floured baking spray.
2. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
3. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan. Bake on center rack for 70 minutes.
4. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan.
Serves 12.
Each serving has:
Calories 701.6
Total Fat 58.8 g
Saturated Fat 36.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 17.1 g
Cholesterol 282.8 mg
Sodium 276.5 mg
Potassium 184.0 mg
Total Carbohydrate 35.1 g
Sugars 30.6 g
Protein 10.2 g

10 comments:

  1. This is the kind of cheesecake I like, no crust.
    Breakfast sounds good, but just a sliver, with my coffee.
    Thanks.

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  2. Cheesecake for breakfast? Oh yeah. Looks yummy!

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  3. That cheesecake looks great. Nothing wrong with having it for breakfast in my book.

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  4. i'm loving the idea of a crustless cheesecake. usually, i end up leaving the crust behind anyway.

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  5. I can't stop drooling.
    Cheesecake = my favorite dessert/breakfast/lunch/dinner/snack EVER!

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  6. you made your own recipe? fancy :)

    i concur - cheesecake does indeed make a lovely breakfast. i'd say the same goes for pie, brownies, cookies... well, you get the idea.

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  7. Good for you for making your own recipe! Looks tasty!

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  8. Mmmm. Cheesecake for breakfast is a great idea.

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