Trying to learn it. I like em tall, white and snowy. So, any tips on the proportions? Im going to use cream cheese, condense milk, whipping cream and maybe sour cream. Also, how will adding gelatin help? Thanks.
I do this all the time. It’s the only sweet I can have on my diet.
I get the little tubs of Philly Whipped cream cheese, add 2 or 3 packets of Splenda, a tsp vanilla, a tbsp of lemon juice. Stir. Add either whipped cream or heavy whipping cream. I eat it with a spoon right out of the tub. Lasts me a week. Very low carb.
Baked Cheesecake was always a WTF for me, I thought they were all made without baking.
Try some of these recipes.
All those recipes look good…but what are some simple low ingredient recipes?
Sure I can google some stuff…or I can let the Dope fix everything.
Cuz the Dope is hott.
Depends what kind you’re used to. Most of the ones I grew up with were of the baked variety–essentially a type of baked custard with cream cheese in it. New York style and Chicago style cheesecakes are like this (as is the Polish style my mother baked for us.) They are richer and heavier than the no-bake varieties, but–once again depending on style–they can be smooth and velvety as you cut into them as well.
My wife makes a Midwestern no-bake cheesecake called Milnot cheesecake. I had not even heard of nor noticed Milnot in the grocery stores here in Chicago until I met my wife. It’s a brand name for “filled milk,” which is evaporated milk which has had its milkfat taken out of it and replaced with non-dairy fats (vegetable oils usually.) There’s historical reasons for all of this, but the recipe does not seem to work with plain ol’ evaporated milk, and even the one off-brand of filled milk we’ve found doesn’t work right with it. Only Milnot will do. It’s totally a Midwestern dish (if not in origin, in spirit), being made with a graham cracker crust, flavored gelatin (aka “Jello”), and a measured amount of cream cheese. I love this “cake” when my wife makes it. It’s got a light, airy texture that reminds me somewhat of those “French cheesecakes” they used to sell at the cafeteria of my local department store.