Cream cheese - your favorite way to use it?

[big brown horse]

I made a Gluten Free cheesecake (the crust was ground almonds and butter) for Christmas. A little sliver takes me an hour to eat. I take tiny little bits and savor it as long as possible.

I would never get fat eating cheesecake (just plain by the way - save your toppings for some other boring food). It is FAR too good to rush through and FAR to special to eat a lot at once.

Does anybody here know how to properly FREEZE cheesecake? I heard you could and I would LOVE to make some little tarts for the freezer (for those emergency rations on awful days you know).

FF, would you mind posting the recipe? Pretty please with cheesecake on top??? I love cheese cake!

 

[hennypenny9]

I make baked mac and cheese with sharp cheddar and cream cheese. It's very rich and terrible for you, so it goes without saying that it's super yummy!

 

[hwillm1977]

mmmm.... I think it should be mandatory to post recipes when making suggestions in the cream cheese thread! (hennypenny)

 

[Farmfresh]

By ALL means!


GF Almond Crust Cheesecake

3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
2 teaspoons vanilla
2 teaspoons lemon juice
1 1/3 cups sugar
1/4 cup Daisy sour cream
Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon sugar
Preparation:
Heat oven to 375 F.

Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)

Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely. Top with fruit, if desired
Makes 16 servings.


Enjoy!