It was Thanksgiving. We were having friends and family over for our annual Thanksgiving Feast and this girl decided she needed cheesecake for dessert. Sure, we had our favourite Healthy Pumpkin Pie Recipe already made, but I felt like cheesecake.
But I didn't want just any cheesecake. I wanted it to be kind of light and fluffy like a Japanese Cottonsoft Cheesecake - but I wanted a little bit of the density of a New York Style Baked Cheesecake. I wanted the best of both worlds and I was going to find some way to get it.
So I got to baking. I separated eggs and whipped egg whites, mixed up my cheesecake batter and put it into the oven hoping that my Frankenstein cheesecake would be at least edible.
I'd chilled my cheesecake all afternoon. The smell was promising and it looked good, I just hoped it wasn't a total fail in the taste department. I still had no idea what to call my Frankenstein creation, however, once dinner was over, I sliced up my experiment and popped it down on the table.
We each sat down and I took my first bite.... heaven. It was soft and fluffy, light yet a little dense and filled with so much flavour. I looked around the table and everyone was busily tucking into their cheesecake with mmmmm's all around.
"What would you call this cheesecake?" I asked.
"Warning" Jesse replied almost instantly "because it's so good that once you eat one piece, you'll want to eat the entire thing"
"Delicious, no... seriously delicious" replied my Mum "the seriously delicious cheesecake.... SDC!"
At first I thought the name was silly, however, we all soon agreed on the name and the Seriously Delicious Cheesecake Recipe was born! It doesn't have a technical name, nor does it have a long history - it's just a seriously delicious dessert recipe that you'll find yourself making over and over and over again!
So let me share the recipe with you! >>
The Seriously Delicious Baked Cheesecake Recipe serves 8-12
low fat, gluten free, grain free, lower sugar and seriously delicious!
3 egg yolks (~45g)
2/3 cup (160g) plain greek yogurt (we used Chobani 0%)
1 tub (225g or 8 oz) reduced fat cream cheese
2 tbsp (30g) cornflour/cornstarch
1 tbsp vanilla extract
3 egg whites (~90g)
1/3 cup + 1 tbsp (75g) caster sugar*
- Preheat your oven to 120C/248F.
- Grease and line an 8" springform tin with baking paper and set aside.
- In your first bowl, combine your egg yolks, yogurt, cream cheese, cornflour and vanilla until smooth - set aside.
- In your second bowl, whip your egg whites with an electric mixer until frothy.
- Gradually add your sugar into your egg whites, beating until firm peaks (when you take your beaters out of the egg whites they should stay firm - you can even tip the bowl upside down without the egg whites falling out at this stage).
- Carefully fold your egg white mixture into your egg yolk mixture (bowl one), being careful not to overmix and deflate your mixture completely. Spoon your egg white mixture in a little bit at a time, gently folding your mix to incorporate all of the ingredients.
- Carefully pour your combined cheesecake mix into your prepared tin, gently smoothing out the edges to ensure everything is even.
- Bake your cheesecake for 1 hour before turning the oven off completely (don't open the door!) and baking the cheesecake for a further 30 minutes with the oven off and door closed.
- Remove your cheesecake from the oven and allow to cool before chilling in the fridge for at least 1 hour or until completely chilled.
- Serve the cheesecake chilled on its own or top with fresh fruit, whipped cream or a drizzle of chocolate - the possibilities are endless!
*Use up to 1/2 cup if you like things extra sweet
But tell me, what do you think you'd call this cheesecake?
And do you ever come up with your own foodie creations on a whim? How do you come up with names for them?
I am always coming up with random ideas and Jesse and I tend to just call them by the main ingredients they feature or something they're similar to :P