Easy as ... Cheesecake
Seriously, this is so easy to make, even a fellow who'd just overindulged in sensible indulgences can put this together ... and I'm not talking eating too much chocolate :)
Some cream cheese, pure as you can - check the ingredients. Cream Cheese which lists the ingredients and milk is what you want.
Some soured cream (or sour cream, if that's what it's called in your location) - again, check the ingredients ... blah blah blah ... cream needs to be the ingredient. Soured cream adds the tang that cheesecake needs without spoiling the vanilla flavour with lemon juice.
Some honey, which is a superb sweetener, packed with all manner of complex health goodies - it's more than just a sweetener!
Vanilla essence - or, vanilla seeds extracted from a pod. I only had essence in, so that's what I used.
Gluten-free biscuit. [I]Fauxfood[/I], I know, but I lacked the inspiration to whip up a nutty base at that time of night but reckon something like crushed hazelnuts, macadamia nuts and maybe a little butter would do the trick.
Get to it!
2/3 cream cheese, 1/3 soured cream, touch of honey, whisk like the clappers until it stands up. Get the bowl in a headlock to work the core and swap hands part way through to ensure an even workout. Yes, I mean a hand whisk, not an electric whisk you hold in your hand!
Form your base in a Chef's ring and spoon the mixture over. Pop into the fridge to set.
When ready to eat, retrieve from the fridge, warm the metal ring with your body heat and allow the cake to slide out. The cheesecake will set in about an hour, so this is something that can be made and eaten the same evening.
Eat, enjoy, feel fantastic!
That looks fantastic - can imagine chucking some fresh berries on top would be good too.
Very much ... next time I make this, I'll do it baseless (I almost always leave the base with any cheesecake anyway), contained in one of those snap-to cake rings, then press berries into the top, a few crushed so that the juice permeates into the cheese.
That's wonderfully simple. Can't wait till I can eat dairy again!
How about crumbled dark chocolate as the crust base...Just sayin:-)
p.s. nice job
Oh my... another super easy, super awesome primal dessert that I'm going to have to try. Tough life here.
Have you considered trying it with yogurt cheese as a replacement for the cream cheese (just drain yogurt of the whey, [URL="http://www.youtube.com/watch?v=1jaUw4HIM9Y&feature=player_detailpage#t=939s"]Alton Brown will show you how[/URL]... ignore the grains and the RD) and creme fraiche as a replacement for sour cream (instructions [URL="http://www.youtube.com/watch?v=8ZYwQ61_5II"]here[/URL], just remember that it's a cultured product, so remember that you can use the leftovers from the original batch to make a new batch and so on and so forth)?
They're supposed to be able to be used as replacements, but they are a little different, in chemical structure and especially in flavor (creme fraiche is milder than sour cream and yogurt cheese is tangier than cream cheese).
[QUOTE=SoccerGrok;980629]How about crumbled dark chocolate as the crust base...Just sayin:-)
p.s. nice job[/QUOTE]
Thanks, pal - of course, the whole thing could be done upside down, so cheese in first, then push anything into the top which becomes the base once set. Chocolate, fruit, streaky bacon bits, all sorts ...
[QUOTE=MeatSleepRepeat;980664]Oh my... another super easy, super awesome primal dessert that I'm going to have to try. Tough life here.[/QUOTE]
This, and Panna Cotta are my two "to go" dessert recipes. Panna Cotta is super-simple, too. The hardest part is working out the amount of gelatine needed.
Could you post your Pana Cotta recipe please?
I love Panna Cotta :D
[QUOTE=AdamC29;980943]Could you post your Pana Cotta recipe please?[/QUOTE]
[url=http://livingintheiceage.pjgh.co.uk/2011/12/panna-cotta.html]living in the ice age: Panna Cotta[/url] and ...
[url=http://livingintheiceage.pjgh.co.uk/2012/05/chocolate-panna-cotta.html]living in the ice age: Chocolate Panna Cotta[/url]
Experiment with the gelatine. I've found my ideal now, but if the first ones are too sloppy, add more, too hard, add less. A wobbly Panna Cotta is just right. Have fun.