Dee’s fabulous cheesecake

Cheesecake is one of my favorite desserts, especially a New York style cheesecake.

When I saw this recipe in David Lebovitz’s book, I knew it would be  good.   The fact that it is prepared without a crust of any kind made it extremely interesting.  I normally use Graham cracker or Zwieback toast to make a crust.

When I was shopping I could only find (1)  container of Fromage blanc, so remembering that David said we could make our own with cottage cheese, I picked up a small container and using my food processor I whipped it into a smooth consistency.  It worked perfectly and when I compared the two,  you could not tell the difference.

After baking the cake for 70 minutes,   I turned the oven off and let it sit for 1-1/2 hours.  It looked good, but unfortunately it had a crack on the top, which for some reason I cannot avoid when making cheesecake.   Thankfully,  I had strawberries to rescue the cake and all turned out well.

I was lucky enough to have a few taste testers this week, and we all agreed this was the best cheesecake ever.

From now on, this is the only cheesecake recipe that I will be using.


5 thoughts on “Dee’s fabulous cheesecake

  1. Ro!
    Gorgeous results you have there! Will get around to making one day soon, when hubby’s out of town. He is cutting back on sugar, hence can’t make this when he is around cos he has no will power to say no to a slice!


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