I am approaching a milestone birthday this week and have been using it as an excuse to indulge! Today I had cheesecake for breakfast.
Okay I did use low fat cream cheese, cut the amount of sugar and made it crust free. I haven’t worked out the difference in calorie form, but I’m sure it is better than loaded, full on CHEESECAKE.
The best part? It is also Gluten Free, and has only 7 ingredients!
I topped it with the last teaspoon of Yellow Tomato Jam I had left and a little leftover, deflating but still yummy whipped cream. Here’s a link to the Yellow Tomato Jam recipe I posted in July in case you missed it:
Seven Ingredient Cheesecake
1 and 1/2 packages low fat (neufchatel) cream cheese, that is 12 ounces
1/2 cup granulated sugar
1 tablespoon potato starch or corn starch – I used potato starch
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 large eggs
pinch freshly ground nutmeg (a pinch is about 1/8 teaspoon)
Preheat oven to 325 degrees Fahrenheit and lightly grease an 8 inch springform pan.
Stir the granulated sugar, potato or corn starch, lemon zest and nutmeg together, set aside. Beat the cream cheese until loosened up a bit, then add the sugar mixture. Keep beating until sugar mixture is well mixed into the cream cheese.
Add the eggs, beating just until incorporated after each one. Add the vanilla and beat just a little more. You want the batter well mixed and light, not over-mixed or you will end up with air bubbles and falling cheesecake.
Taste the cheesecake batter. Need something? If it tastes too sweet add a tiny pinch of salt. Not sweet enough? Try a teaspoon or two of honey. Missing something? Add a little more lemon zest or vanilla extract (or add a half teaspoon of different extract like almond or rum).
I know what you’re thinking. Then it will be 8 ingredient cheesecake. Oh well, c’est la vie!
Pour into the prepared springform pan (a shallow baking pan with a hinge on the side for making it easier to remove the cake after baking and cooling). Wrap the bottom of the pan with tinfoil (to ensure no escaping batter will burn in your oven).
Bake for 35 to 50 minutes, or until top is lightly browned and cake barely jiggles when moved. Remove and let cool completely before serving or storing in the refrigerator.
This cheesecake will bake slightly faster since it doesn’t have a crust barrier between it and the pan. If it smells like it is browning too much on the bottom, turn the heat down to 300 and bake it a little longer. If you are using a larger diameter springform pan, it may not take as long to bake as the depth of the batter will be lower.
Personalize it with some fresh ginger, ground cinnamon, apple pie spice, pumpkin pie spice, mini chocolate chips or chopped nuts ~ you get the idea, be creative.
My daughter actually made this recipe with me, for a birthday party this weekend at my Sister’s house -thanks again Col & Ed and everyone else who helped and attended!
We attempted to bake cheesecake bites in a mini muffin tin but the bottoms burned. The goal was something small, sweet and quick baking. They only took 15 minutes in the oven. I may try this again with a light colored baking pan, but don’t think they have the lovely dense texture of regular cheesecake. If you try it, let me know!
I found the antique Limoges plates at the thrift store yesterday! They were perfect for serving this New York style cheesecake as the mark on the bottom indicates they were made for import and sold through Higgins & Seiter in New York, NY. Higgins & Seiter were in business from the late 1800s until they filed for bankruptcy in 1915.
Then I was able to date the Limoges plates through a 1907 Higgins & Seiter catalog online at the Corning Museum of Glass in Corning, NY with this pattern inside. Don’t you just love the internet?
I visited the Corning Museum of Glass about 20 years ago and it is fabulous! If you’re ever in the neighborhood you should really see it. Better yet, go see it even if you’re not in the neighborhood, especially if you really like decorative arts!