The process was very easy for her, but the reward was amazing. I’ll let you in on some details about that. First, though, I want to tell you that her original cake was delicious, but it wasn’t very healthy either.
We had been searching for a dessert that would be nice and warm for us to enjoy while watching the football game. The co-worker that helped us with the search asked me if I knew of any recipes with low fat cheese in them. I didn’t know of any, so I looked online to see if I could find anything. Surprisingly, there were lots of low fat ice cream cheesecakes on the internet, including some that tasted great. I decided to try one out and change it to a healthier option with my own modifications.
Sour Cream
To begin, I used sour cream to create a smooth consistency, rather than the yucky consistency of regular yogurt. I also added two eggs and blended them with the yogurt to create a smooth consistency. Next, I placed the entire chocolate mixture into my blender and added about four cups of hot water and brought it to a boil over high heat. I then poured the blended mixture into my pans, lined the pan with the small pieces of cake, and placed it in the fridge to chill. It was ready to eat within an hour!
The next day, my wife was impressed with the cake’s texture. It had a delicious crackly crust and was not too rich or sweet. For the next few weeks, she would come to me for cheesecake whenever we had a gathering that we both enjoyed. Over time, she stopped coming to me for cheesecake but would come for the cheesecake cookies and the occasional homemade pie. It was only when she got the same recipe as me that she began looking for homemade cheesecakes and was able to find a wonderful recipe that she has been enjoying for a while.
Preheat Your Oven To 350 Degrees
The key to this recipe is to preheat your oven to 350 degrees before you even wrap the prepared batter. You should let the oven come to room temperature before you wrap anything and make sure the room temperature pre-heated water is in place before you pour the mixture inside. If you are going to use a food processor to make the cheesecake, then you may want to add about four eggs to the recipe. You will also want to add about three tablespoons of butter and about three to four tablespoons of flour. When you wrap the batter in foil, then you can put it in the preheated oven and turn it on. You should have your cheesecake in about ten to fifteen minutes.
Once the cake comes out of the oven, you should let it cool off in the refrigerator for about thirty minutes. To help prevent cracking, you should spray a non-stick spray all over the pan and you should bake it in a preheated oven for about ten to fifteen minutes more. When you pull the cheesecake out of the refrigerator, you will notice the cracks on top and bottom.
Wrap It In The First Type Of Bag
If you do not see any cracking on the outside or inside, then you may want to bake it longer. The texture should be soft and nice and fluffy and you should brush the top with a lemon wedge.
After you are done baking the cheesecake, you should let it sit in the pan for about five minutes. You can wrap it in either an unpressurized airtight plastic zip lock bag or an unpressurized glass freezer bag and place it into the fridge. You should only wrap it in the first type of bag because the second kind of bag will create “wet spots” where the cake may crack.
Conclusion
After you are done baking the cheesecake, you should run a toothpick through the center of each piece of cake and then into the center of the crusted part. You should then lift the toothpick out of the center and place it on your finger. You should then scrape the cracks on the cheesecake with your finger and then re-apply the lemon slice or whatever you used to cover the cracks with. You should end up with a nice and smooth cheesecake that tastes great and is very easy to make. Just make sure to have paper and pencil ready so that you can easily take the measurements and follow them exactly.
