If that doesn't make your mouth water, I don't know what will. I cannot express how much I love cheesecake. Definitely my favorite dessert and if you don't agree, well... I just say you're wrong. I would eat more of it except for the fact that it has this annoying habit of sticking to my hips. Considering I've spent the last seven months dropping thirty pounds of cheesecake bits, I wanted to find a recipe with a lower fat ratio per slice. I looked at several and found a recipe for Italian Cheesecake, but I really don't like sacrificing the flavor of cream cheese for something like ricotta or cottage cheese. Perhaps one day I will have the guts to try those recipes, but I think this recipe that I came up with does pretty well for itself. I would have posted this last night, but it was really late when I finished.
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| Les ingrédients |
Fruity Cheesecake
What you'll need:
2 (8 oz.) packages Neufchatel cheese (Lower fat cream cheese)
2 eggs
1 1/2 c confectioner's sugar
2 c fresh blueberries
1/8 c lemon juice
1 1/2 t vanilla extract
1/2 t almond extract
1 1/2 t orange zest
1/2 t lemon zest
Preheat oven to 400 degrees. Grease and flour one 9 inch round springform or regular cake pan. (I used Pam cooking spray, coating the pan well, then put in about 1/8 c of flour and shook it around, then tilted the pan on the side and turned it one full turn until the sides were coated with flour and then dumped out the loose remnants.) Next, combine the cream cheese, confectioners' sugar and eggs, beating well by hand. Stir in vanilla, almond extract, lemon juice, lemon zest and orange zest and continue mixing vigorously until smooth and creamy. Lastly, add in the fresh blueberries and mix gently. Pour the batter into the prepared pan. Bake at 400 degrees for 40 minutes, until golden on top. Place on a rack and cool. (Or on a cookie sheet like I did.) I was able to easily remove the springform because the edges of the cake had pulled away so nicely from the sides. Put in the freezer to firm up. If cut correctly, it will yield about 14 slivers.
Ratings from the Experts*: For me, having never baked a fruity version of cheesecake before other than key lime, I thought it was about 8/10. I would definitely make it again. It didn't rise as much as I'd like, but it is much lower in fat (even though it's a small slice- it's so rich you won't want more.) By my calculations, it's about 7 grams of fat per sliver. Not bad!
I'd guess that my hubby would agree considering he asked to lick the pie server after I'd finished slicing it.
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