nobake cheescake. yummy.
8 May 2011 02:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaigouCraving cheesecake, but not craving the amount of sugar usually present in (American) cheesecake. But basically, cheesecake is really just cream+cream-cheese, right?
1 cup heavy whipping cream
8 oz cream cheese (room-temperature)
1 cup blueberries
1 cup blackberries
2 little pkgs of splenda
Whip heavy cream until stiff, then mix in cream cheese (at about a tablespoon at a time). Check flavor. It was a little too tart for me from the cream, so I added just two of the little teacup-measured packages of splenda, mixing well and trying again. Since the blueberries & blackberries have sweetness of their own, the splenda was just to take the barest edge off the tartness. Fold the fruit in, then serve. Or chill, and serve later.
The original recipe called for -- I am not making this up -- a half-cup of splenda. I guess that's the recipe for people who only want to taste sweet, and not actually taste the cheesecake. Or something. I mean, I like sweet, but I prefer it in minimal-moderation, because cream cheese has such a subtle flavor it'd be overwhelmed otherwise.
Oh, and a variant recipe I found called for only one cup of blueberries. I got blueberries & blackberries, figuring I'd have enough for another batch in a few days... but that's a lot of cream/cheese mix compared to fruit, so I doubled the fruit after all, and so every bite had a bit of fruit.
I suppose you could do a low-fat version (though I have no idea if it's even possible to whip non-fat heavy cream, which in itself seems like a contradiction in terms). But I go with the school of thought (underlined by ex's time as a chef, too) that fat's required to make you feel full, so a small amount won't hurt you.
Speaking of small amounts, most of the recipes said this would be four servings, but it's really more like six, maybe even eight. It's not like you need a whole ice-cream bowl. I had served up about a cup's worth for dessert last night, and the flavor's so rich that this was probably too much. About half that much might've been better.
Next up, butterscotch cheesecake. No, really!
1 cup heavy whipping cream
8 oz cream cheese (room-temperature)
1 cup blueberries
1 cup blackberries
2 little pkgs of splenda
Whip heavy cream until stiff, then mix in cream cheese (at about a tablespoon at a time). Check flavor. It was a little too tart for me from the cream, so I added just two of the little teacup-measured packages of splenda, mixing well and trying again. Since the blueberries & blackberries have sweetness of their own, the splenda was just to take the barest edge off the tartness. Fold the fruit in, then serve. Or chill, and serve later.
The original recipe called for -- I am not making this up -- a half-cup of splenda. I guess that's the recipe for people who only want to taste sweet, and not actually taste the cheesecake. Or something. I mean, I like sweet, but I prefer it in minimal-moderation, because cream cheese has such a subtle flavor it'd be overwhelmed otherwise.
Oh, and a variant recipe I found called for only one cup of blueberries. I got blueberries & blackberries, figuring I'd have enough for another batch in a few days... but that's a lot of cream/cheese mix compared to fruit, so I doubled the fruit after all, and so every bite had a bit of fruit.
I suppose you could do a low-fat version (though I have no idea if it's even possible to whip non-fat heavy cream, which in itself seems like a contradiction in terms). But I go with the school of thought (underlined by ex's time as a chef, too) that fat's required to make you feel full, so a small amount won't hurt you.
Speaking of small amounts, most of the recipes said this would be four servings, but it's really more like six, maybe even eight. It's not like you need a whole ice-cream bowl. I had served up about a cup's worth for dessert last night, and the flavor's so rich that this was probably too much. About half that much might've been better.
Next up, butterscotch cheesecake. No, really!
no subject
Date: 8 May 2011 08:19 pm (UTC)no subject
Date: 8 May 2011 11:04 pm (UTC)