02-19-2010, 01:49 PM
(This post was last modified: 02-19-2010, 01:52 PM by Lord_Leperman.)
Whoa! I fell asleep. Its the baked version. Here's what I put in yesterday:
1 bar of cream cheese
1/2 cup of cream cheese spread (Had to use it because it was gonna spoil in 3 weeks and my folks don't really eat cream cheese)
3/4 cup of sugar
3 tsb flour
2 eggs
1 tsp vanilla extrace
1/2 tsp lemon zest
1tsb of all purpose cream.
For the crust, it was the standard Graham crackers, sugar and butter. For the fruit toppings, I just used preserved cherries, and heated all the contents (including the syrup) on a stove while mixing in some corn starch to help thicken the mixture.
![[Image: UdIHn.jpg]](http://imgur.com/UdIHn.jpg)
Baked the whole thing in around 20 minutes for 200 decrees Celsius. I'm suspecting that it was the cream cheese spread that was the culprit in the softer texture. So any suggestions for making a better cheesecake? Any alternative cheeses I can use or any ingredients I can add? :p
(after reading my post, it sounds like I'm asking for suggestions for an AC design
)
1 bar of cream cheese
1/2 cup of cream cheese spread (Had to use it because it was gonna spoil in 3 weeks and my folks don't really eat cream cheese)
3/4 cup of sugar
3 tsb flour
2 eggs
1 tsp vanilla extrace
1/2 tsp lemon zest
1tsb of all purpose cream.
For the crust, it was the standard Graham crackers, sugar and butter. For the fruit toppings, I just used preserved cherries, and heated all the contents (including the syrup) on a stove while mixing in some corn starch to help thicken the mixture.
Baked the whole thing in around 20 minutes for 200 decrees Celsius. I'm suspecting that it was the cream cheese spread that was the culprit in the softer texture. So any suggestions for making a better cheesecake? Any alternative cheeses I can use or any ingredients I can add? :p
(after reading my post, it sounds like I'm asking for suggestions for an AC design
)
