Cooking Adventures: Baked Cheesecake

Another recipe from Stone Soup, my first attempt at a from-scratch cheesecake. As usual, I worked more by eyeball than by measures; she gives all her recipes by weight, and I have no good kitchen scale. Still, with most things eyeball is sufficient and the results seem to have born that out.

The specific recipe I was using in this instance was for Four Ingredient Cheesecakes. I decided to make two, small cheesecakes.

After combining the ingredients for the cheese-y center as instructed, I decided that I also wanted one of my cheesecakes to have a crust; for comparative purposes, you understand. So, I found a simple graham cracker crust recipe (approximately 1 part melted butter, 2 parts crushed graham cracker, and 2 parts sugar; a very rough mix) mixed it well, and pressed it into the edges of my small Pyrex container.

That done, I split the cheesecake filling between the two containers. I should note at this stage that since I mixed the sour cream, sugar, cream cheese, and egg by hand, it was a bit lumpy; not nearly so neat as is probably intended. I filled the containers about 3/4 full; having seen the result, I suspect this was probably a bit high; 2/3 probably would have better suited the rise of this particular dessert.

Jump ahead through 37 minutes of baking, and I have two cheesecakes that look promising on top, though not with that lightly browned top that was so delectable in her pictures. I let them cool in the oven as long as possible before transferring them to the refrigerator to finish chilling.

I later ate them up; first, sampling each as it was, then adding chocolate syrup (which I prefer upon my cheesecake) and finishing them off. They were tasty, but hardly perfect. Whether because of the recipe, or because of my own inadequate mixing, there was a distinctive flavor of scrambled eggs in my cheesy-delight, and the consistency seemed a bit eggy, as well. My suspicion is that it is a combination of factors – perhaps my egg was larger, or less of the other ingredients was used in my estimated measurements. I think the mixing was definitely a factor, and I wonder if the egg was even truly necessary; the original blend seemed quite cheese-cake-y before I added it.

In the future, I expect to try this recipe again, both with and without egg, and I will put further effort into creating a smooth blend for pouring.

I did find the graham cracker crust greatly enhanced the experience for me, and it also gave me a perfect excuse to keep graham crackers in the house.

For that alone, the experiment was quite worthwhile!

1 Comment

Filed under Simple Living

One response to “Cooking Adventures: Baked Cheesecake

  1. i made this cheesecake it was aizmang! but i didnt use 4pkg of cream cheese, i used 3. i also bought canned pumpkin pie filling that was already flavoured wiht cinnamon and nutmeg etc. it turned out just perfect for me, my family loved it! ive had demands to make it again, but as we all know cheesecake is a little too rich and a little to expensive to make very often. thanks for this recipe superb!

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