Tag: Cheesecake

Pumpkin Cheesecake – Giving Thanks for Cheap and Easy to Use Kitchen Gadgets

I’d rather eat vegan for a week than write a blog post on
why pumpkin cheesecakes crack, but I’m more than happy to explain how to get
that perfect, creamy-custardy, probably-won’t-crack doneness you all deserve.
Use a digital thermometer. Okay, that was a little anticlimactic, but it really
is that simple.


If you turn off the heat when the cheesecake’s internal temp
is between 155-160 F., and let it cool slowly in the warm oven, you should get
exactly what you see here. The reason a thermometer is so key, is that going
just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly
middle, and really does look undercooked. Many cooks get scared and leave it in
for a few more minutes, which can make all the difference.

This should take anywhere from 1 1/2 to 2 hours. Many
factors are involved, but a big one is the temperature of your cheese and eggs.
Mine were cold, which not only makes mixing harder, but also will increase
cooking time, as a room temp batter starts cooking sooner. So, to recap, use a
thermometer.


This recipe was adapted from one found on my friend Elise’s
blog, Simply Recipes. She’s one of my all-time favorites (food bloggers and
people), and I insist you head over there to check out her gorgeous version as
well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!


Ingredients for 1 Pumpkin Cheesecake (10 slices)
For the crust:
2 cups gingersnap crumbs
1/4 cup all-purpose flour
1/2 cup brown sugar
1/4 cup melted butter
1 large egg yolk

Filling
4 (8-oz) packages cream cheese, room temp
1 cup packed brown sugar
1/2 cup white sugar
2 (15-oz) cans pure pumpkin puree
4 large eggs
2 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tablespoons bourbon whiskey
1/4 cup all purpose flour

*Bake at 325 degrees F. for 1 1/2 to 2 hours, or until
internal temp is between 155-160 F. Let cool in warm oven, with door cracked.

Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and
since then I never looked back. I adapted this from my very popular Strawberry Swirled Cheesecake[1] with chocolate in mind, of course.

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

And just an FYI, if you need a fabulous breakfast idea, we LOVE these heart shaped chocolate chip banana pancakes[2]!

If you want to make a super easy 2-ingredient dessert… chocolate covered strawberries[3] always impress!

And if you’re a bread pudding lover like myself, and don’t mind splurging a few extra calories, I love this Dark Chocolate Chunk Bread Pudding[4]!

PS- Fabulous fork says it all… dessert first! You can find this on Etsy, From Such A Time Designs[5].

Skinny Chocolate Raspberry Cheesecake
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg

Ingredients:

  • cooking spray
  • 1/2 cup (50g) crushed chocolate graham cracker crumbs
  • 1 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1 oz Baker’s semi-sweet dipping chocolate
  • 18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

References

  1. ^ Strawberry Swirled Cheesecake (www.gordon-ramsay-recipe.com)
  2. ^ heart shaped chocolate chip banana pancakes (www.gordon-ramsay-recipe.com)
  3. ^ chocolate covered strawberries (www.gordon-ramsay-recipe.com)
  4. ^ Dark Chocolate Chunk Bread Pudding (www.gordon-ramsay-recipe.com)
  5. ^ From Such A Time Designs (www.etsy.com)

Giving Back to NYC

Since New York City and surrounding areas are still in such desperate
need of help, I thought I’d post links to some of our favorite NYC-inspired
recipes, in the hopes you’ll think to yourself, “After all the delicious food
the Big Apple has given to us, the least I can do is give a few bucks to the
Red Cross to help them out.” After enjoying some pizza, cheesecake, blintzes, and pastrami, please follow this link and give what you can. Thanks and enjoy!

Make Your Own Pastrami

New York-Style Cheesecake

Easy Cheese Blintzes

No-Knead Thin Crust Pizza

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