This turned out delicious. I'm getting really good at baking a perfect cheesecake with a smooth, non discolored, uncracked surface.
I do have a few hints for making a perfect cheesecake. They are incredibly easy. Would you like to know? OK. Read on.
Add a starch to your batter.
Cook in a water bath or together with a pan of water in the oven.
Cool under a large glass bowl or lid on the counter.
Following these simple hints, I always get a uniform top, without cracks. Try this new creation of mine for inspiration, because if you're like me, once you get the hang of making cheesecakes, you're life will become a parade of never ending cheesecake creations to dazzle your friends with.
I love cheesecake, but not the calories so I always try to make a "healthier" cheesecake.
- 3 packages of room temperature Neufchatel cheese (8 ounce packages)
- 1 tablespoon pure vanilla extract
- 1 and 1/2 cup sugar
- 1 cup EggBeaters (4 eggs)
- 1/4 cup sweet rice flour
- 1/4 cup potato starch
- 1 cup almond meal
- 1 cup cocoa powder
- 1/2 cup oat bran
- 3 tablespoons golden flax seed meal
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup sugar
Dirt Step 1:
Whisk all the ingredients except for the butter together in a large bowl.
Dirt Step 2:
Add the butter and cut it in, mix it in, and squish it in until it's almost a moist crumble that sort of wants to stick together, but not quite. It still should try to form a clump when a hand full is squished together.
Filling Step 1:
In your stand mixer bowl thoroughly cream the softened neufchatel cheese with the sugar and vanilla extract.
Filling Step 2:
Add the eggbeaters, thoroughly blending in. Then add in the flour and the potato starch. Blend thoroughly.
Cheesecake Step 1:
Spray coat the inside of the spring form pan with your favorite gluten-free non-stick coating, or coat it thoroughly with butter.Dump the chocolate dirt into your spring form pan. Spread it around and up the sides pressing it firmly into place.
Cheesecake Step 2:
Pour the filling on top of the chocolate dirt and bake in a preheated oven at 350 degrees for 45-50 minutes. Place the cheesecake filled spring form pan on a baking sheet with a bowl or pan of water beside it on the middle rack. Keep a close eye on it towards the end. Over baking will create a crack.
Cheesecake Step 3:
Cool on a rack on the counter covered with a lid or an inverted bowl. When completely cool, chill in the refrigerator for a couple hours.
Slice, serve, and enjoy! The "dirt" is so chocolaty and the crumbles make it a unique treat!