It is really yummy, but if you don't have a stand mixer, it's really tedious mixing the cream cheese. I would suggest cutting the cheese into cubes and tossing pieces in a few at time. Otherwise you just gum up your hand mixer. The sugar helps to make it less ...sticky.
Maybe the metal shell will deter them. I leave mine in the spring form pan until it fully cools. I also make the topping while the cake is in the oven so that I don't have to futz around with it later. Inevitably, I'm making this cake at like...9pm at night.
Yes, take a picture if you make it!
PS. If only I had The Boys (above) standing around in my kitchen! I'd be a happy, happy woman...
Oh good - I'll leave it in the cakepan to cool then - it may provide a bit of protection.
One question - how would you describe graham crackers? We don't have them over here, and with non bake cheesecakes, I usually use a sweet, but not overly sweet biscuit called Milk Arrowroots. Are Graham Crackers like that?
Note: Biscuit is used to describe crisp, sweet ...cookies? I guess you call them there? Not the biscuits that look sort of like our scones. Crackers, over here, are things like Jatz, Ritz etc... savoury and not what I'm assuming you mean.
Graham crackers are more like cookies (your biscuits) than actual crackers. They are sweet. But they are packaged like crackers. I have absolutely no idea why. I mean for us crackers are savory as well...except for graham crackers
( ... )
Yikes! I just did a metric conversion so I could shop for the ingredients and get them right... There's 1.134kgs of cream cheese in this!!!! This should be magnificent!
I very rarely make this. I've also used light cream cheese and light sour cream (not the fat-free - blergh) but the light- this way it has some fat so it doesn't muck up the recipe but it doesn't have ALL of the fat.
As it's the first time and I want to taste an 'original' one, I'll do the proper full fat way - like you, this will be a sometimes thing. I'll be a good girl and try it with the light cheese etc after this one.
That's my excuse anyway, and I'm sticking to it! lol!
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Maybe the metal shell will deter them. I leave mine in the spring form pan until it fully cools. I also make the topping while the cake is in the oven so that I don't have to futz around with it later. Inevitably, I'm making this cake at like...9pm at night.
Yes, take a picture if you make it!
PS. If only I had The Boys (above) standing around in my kitchen! I'd be a happy, happy woman...
Reply
One question - how would you describe graham crackers? We don't have them over here, and with non bake cheesecakes, I usually use a sweet, but not overly sweet biscuit called Milk Arrowroots. Are Graham Crackers like that?
Note: Biscuit is used to describe crisp, sweet ...cookies? I guess you call them there? Not the biscuits that look sort of like our scones. Crackers, over here, are things like Jatz, Ritz etc... savoury and not what I'm assuming you mean.
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I looked up the wheatmeal biscuit, and some Aussie (no offense) made a cheesecake with wheatmeal or digestives.
I have no idea what the taste and texture is like...so...good luck!
(unless you'd like me to send you some graham crackers! And it doesn't even matter if they get broken or not! lol.)
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Oh well, it's a sometimes treat...
DAMN THE CHOLESTEROL!!! FULL SPEED AHEAD!!!!
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I very rarely make this. I've also used light cream cheese and light sour cream (not the fat-free - blergh) but the light- this way it has some fat so it doesn't muck up the recipe but it doesn't have ALL of the fat.
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That's my excuse anyway, and I'm sticking to it! lol!
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