How can this be?

Question

Cheesecake, cheese....... cake, cheese and cake, how can this be?

Answer 1

Cheesecake

Definition: Though a cheesecake can be savory (and served with crackers as an appetizer), most of us think of the term as describing a luscious, rich dessert. The texture of any cheesecake can vary greatly--from light and airy to dense and rich to smooth and creamy. All cheesecakes begin with cheese--usually cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese. A cheesecake may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by creaming the cheese and mixing it with eggs, sugar (for desserts) and other flavorings. The mixture is then poured into a special springform pan and baked. After baking, the cheesecake is thoroughly chilled and generally topped by sour cream, whipped cream, fruit or some other embellishment.
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You can dress this up with your favorite canned pie filling or dollop some Fresh Whipped Cream on top of the finished cheese cake...Enjoy!

Cheesecake
Serves 6-8

INGREDIENTS:
1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (eg. Splenda™)
1 teaspoon vanilla extract

DIRECTIONS:
Preheat the oven to 325ºF (165ºC). Grease a 9 inch pie plate.

In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.

Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
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Fresh Whipped Cream
Serves 12 (1 Tbsp per serving)

1 Cup Heavy Cream
1/3 CupSugar Substitute (recommended: Splenda)
1 Tsp Vanilla Extract

nstructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.

Store in an air tight container and refrigerate.

Answer 2

Cream Cheese (not really a chese, but milk fat) is whipped and baked into a cake-like shape. Thereya go: Cheesecake!

Answer 3

Cheesecake - the creamier and the colder the better. So easy to make, too.
I make several varieties, but my favorite is a pumpkin swirl cheesecake at Thanksgiving!
Try some - any flavor - cherry topped is also good, too.

here is a link to an easy recipe:

Answer 4

cheesecake is made with cream cheese. it tastes nothing like other cheeses you may think of like cheddar or mozzarella. this has a different taste and its thought of as more of a desert than a condiment like cheddar on sandwiches

Answer 5

Seems like a weird combo doesn't it? Try a ricotta cheesecake when you get a chance!

Answer 6

oh just shut up and love it

Answer 7

fifi has the answer

Answer 8

this can be yummy stuff