While last week, the Apple Crisp Cheesecake was featured, this week following the same theme this Unbelievable Cheesecake is my favorite easy, fast, delicious, inexpensive basic cheesecake. If you have always loved cheesecake but were worried they were too finicky to make with water baths, cracking problems and the like, this is the cheesecake for you. Did I mention creamy? Oh! And did I tell you it doesn’t even have a crust – one less thing to do. Served with a bounty of fresh fruit, lightly sweetened, this can’t be beat for the end of a special dinner. Don’t want to cut and sweeten fruit? Serve it plain, or drizzle it with chocolate. In the photograph, I have simply cut strawberries, sugared and peppered them to taste an hour or two before serving.
This is a cheesecake not to be believed. As a proponent of “how can I make this easier/better”, I can’t find a thing to improve upon except the length of time in the oven and the suggestion to use water instead of liquor. I tried it using brandy instead of water but found I couldn’t taste it. The water also keeps the flavor pure and neutral. I originally found this recipe in, “Brilliant Food Tips and Cooking Tricks” by David Joachim, 2001. Then I found it where I suppose he found it, in Maida Heatter’s book, Book of Great American Desserts, 1988. She says in the preface to the recipe she got it from an article written by Andrew Schloss who wrote for the Philadelphia Inquirer. She adapted it to an 8 inch pan where the original was baked in a 9 inch pan. The suggested baking time in both is 6 to 8 hours, which I found to be more than twice as long as needed. I have been tempted to try the 6 to 8 hours, but don’t want to ruin a perfect cheesecake. Continue reading