Stovetop Cheesecake

Stovetop Cheesecake
Stovetop Cheesecake
360Cookware
Stovetop Cheesecake

This Stovetop Cheesecake recipe is an intermediate-level project for stovetop baking. Homemade cheesecake can be a little intimidating. If you’ve ever baked a homemade cheesecake with mediocre results, these two words are going to make you want to give stovetop baking a try: No cracks. That’s right. No cracks in this cheesecake. You wanna try it, don’t you?

8
Servings
401
Calories Per Serving
Deliver Ingredients

Ingredients

Crust

  • 1 1/3 cups graham cracker crumbs
  • 2 tablespoons confectioners’ sugar
  • 4 tablespoon unsalted butter, melted

Filling

  • 1 ¼ cups sugar
  • 2 (8 ounce) packages regular, or light cream cheese, softened
  • 1 (15 ounce) container regular, or low-fat ricotta cheese
  • 1 (8 ounce) container plain low-fat yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 egg whites
  • 2 whole eggs

Directions

Crust

Pour the graham cracker crumbs into a bowl. Sift the powdered sugar over the crumbs and toss to combine. Stir in the melted butter until evenly moistened. Scrape the crumbs into the skillet. Firmly and evenly press the crumbs onto the bottom of the pan with the palm of your hand. (Do not go up the sides.)

Cook the crust over low heat for 5 minutes to set it. Set aside to cool.

 

Filling

Combine the sugar, cream cheese, ricotta cheese, yogurt, lemon juice, flour, and vanilla in the bowl of a food processor. Puree, scraping down the sides of the bowl once or twice until the mixture is completely smooth. Pour in the egg whites and eggs and puree until smooth. Pour the mixture into the cooled, crust-lined skillet.

Cover and cook over low heat for about 1 ¼ hours until the center is just barley set when the pan is gently shaken.
Remove the pan from the heat and let the cheesecake to stand, covered, for 15 to 20 minutes.
Refrigerate uncovered for at least 2 hours until the cake is completely cold and firm. Slice into wedges and serve.

 

 

Nutritional Facts

Total Fat
19g
27%
Sugar
6g
7%
Saturated Fat
4g
17%
Carbohydrate, by difference
53g
41%
Protein
4g
9%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
19mg
2%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Folate, total
53µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Selenium, Se
4µg
7%
Sodium, Na
240mg
16%
Water
7g
0%
Zinc, Zn
1mg
13%

Cheesecake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cheesecake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.