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
577
Calories Per Serving
Deliver Ingredients

Ingredients

Crust

  • 1 1/3 Cup graham cracker crumbs
  • 2 tablespoons confectioners’ sugar
  • 4 Tablespoons 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.

 

 

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
41g
N/A
Saturated Fat
20g
99%
Cholesterol
146mg
49%
Protein
14g
29%
Carbs
52g
17%
Vitamin A
341µg
38%
Vitamin B12
0.6µg
10%
Vitamin B6
0.1mg
5%
Vitamin C
2mg
3%
Vitamin D
0.8µg
0.2%
Vitamin E
0.7mg
3.7%
Vitamin K
5µg
6%
Calcium
238mg
24%
Fiber
0.5g
2.2%
Folate (food)
25µg
N/A
Folate equivalent (total)
48µg
12%
Folic acid
13µg
N/A
Iron
1mg
7%
Magnesium
25mg
6%
Monounsaturated
9g
N/A
Niacin (B3)
0.9mg
4.7%
Phosphorus
238mg
34%
Polyunsaturated
2g
N/A
Potassium
266mg
8%
Riboflavin (B2)
0.4mg
23.1%
Sodium
369mg
15%
Sugars, added
33g
N/A
Trans
0.2g
N/A
Zinc
1mg
10%

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