May 24, 2012 2 Comments
I am no baker and it’s no secret. My version of baking a cake consists of a box, topped off with a tub of store-bought whipped frosting. It’s not even a matter of being lazy (maybe a little), I have tried to bake from scratch and it usually flops. You know what doesn’t flop? Duncan Hines.
Now that I am a new mommy I’m feeling very maternal the need to bake is slowing setting in. I figure I should start to practice so I can eventually successfully bake my baby his first birthday cake when he turns one. This weekend is the Jewish holiday of Shavuot and it is customary to eat dairy. I thought I would start by baking a cheesecake in honor of the holiday. I was about to look up a recipe online when it struck me that I should ask my sister AKA the BEST BAKER I KNOW! Thirty seconds later she quickly recited an easy recipe over the phone. She promised it was creamy and dreamy and her recipe has never failed her in 10 years . If baked correctly this cake will be perfect “ you will not get so much as a crack” she bragged” !! Best of all its low-fat and super easy. Thanks Dons!!
Beauty Bonus: It is well known that calcium plays some pivotal roles in maintaining good health — from keeping bones healthy and strong and helping prevent high blood pressure to more recent findings that the calcium in dairy products may make it easier to lose weight.
Donna’s Dreamy Dream Creamy Low-fat Cheesecake
1 8oz Package Fat-free Cream Cheese
1 8oz Package Low-fat Cream Cheese
1 Pint – Light Sour Cream (set aside 1 cup for the topping)
2 Eggs (Organic)
1/2 Cup Sugar (+ 1 Tbs for topping)
2 Tsp Vanilla (1 for filling and 1 for topping)
1 Graham Cracker Pie Crust (Donna makes her own – recipe is below…but who am I kidding? I just bought one from the store)
2 Cups Sour cream
1 Tbs Sugar
1 Tbs. Vanilla
Crust (if unlike me you are not lazy – go for it!)
1 Cup graham cracker crumbs
1 Tbs sugar
4 tablespoons butter or margarine, melted
Combine crust ingredients. Press into bottom of a 9-in. spring form pan; chill.
Cream together egg and sugar, and then add cream cheese 8 ounces at a time blending well. Next add 2/3 container of sour cream, and vanilla and pour in pie crust.
Bake at 225 CONVECTION BAKE for 2 Hours.
THIS PART IS KEY: Then turn off oven and leave Cheesecake inside with door closed for TWO HOURS.
After 2 hours remove cake from oven. Let cool and top with sour cream topping. Chill and cool in fridge for a few hours (or overnight) before serving.
For Topping: Combine Sour Cream, Sugar and Vanilla- and top on chilled cheesecake. Chill overnight.