Sometime back in the fall, C’s friends invited us over for a potluck. For some reason, I always find it difficult to figure out what to bring. It’s either I don’t have enough time to make something or I have a lot of time but too many dish options to choose from. Then you have to think “will everyone like what I’m bringing?”. Luckily, most people like cheesecake.
If I recall correctly, I was studying for exams at the time and happened to have some whipping cream in the fridge. It was between either cream puffs or this cheesecake. I decided that cream puffs would take too long, plus they had to be made on the day of the potluck. Cheesecake it was.
– 3/4 c graham cracker crumbs
– 1 tbsp sugar
– 1 1/2 tbsp margarine
– 1 brick of cream cheese
– 2/3 cup sugar or to taste
– 1 c whipping cream
– 1/2 vanilla bean
– Zest and juice of 1/2 lemon, plus more for garnish
1) Crust: combine the first three ingredients together and press into a springform pan.
2) Whip whipping cream and add 1 tbsp sugar at soft peak stage. Whip till stiff peaks then refridgerate.
3) Beat cream cheese with lemon juice and zest. Add sugar and vanilla bean. Beat till smooth.
4) Fold in whipping cream till incorporated.
5) Pour mixture into pan and refridgerate overnight. Carefully run a knife around the edge of the cake and release springform.
Love this recipe. Plus, since there weren’t any raw ingredients, I was able to sample (more like devour) the leftover batter in the bowl and on the beaters. It was like airy-light cheesecake pudding goodness. Since the cake itself is very light and soft compared to traditional baked cheesecakes, try to be gentle when releasing from the pan and cutting the cake to maintain the shape.