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South Beach Cheesecake
by Vanessa Balchen
I know, you're probably thinking "Poor Vanessa, something happened to her cheesecake, its so flat". Nope, nothing happened other than I wasted way too much time doing taxes and reading blogs so that by the time I got to the kitchen it was 4:00. Knowing that my husband would be hungry for a sweet after dinner I quickly threw together a cheescake batter. However, none of us like the cheescake crusts that use graham crackers, and since we are trying to reduce calories, I decided to forgo a crust.
I originally planned on baking it in a 9" x 13" glass baking dish but then realized that would take longer to bake and longer to cool. I hastily buttered a jellyroll pan and dumped the batter in an baked it for about 15 minutes. When it was done I set it outside to cool. We were able to eat cheesecake as soon as we wanted after dinner. It was delicious, light, and easy. A perfect "rush" dessert. If you felt so inclined (which I did...in the interest of experimentation, of course) you can stack two slices and then have a "normal" thickness of cheesecake to eat with your berries.
Vanessa's Crustless Cheesecake
1 pound neufchatel
8 oz cream cheese
5 eggs
1 tsp vanilla
seeds from vanilla bean
Zest from one Meyer lemon
1 tablespoon lemon juice
1/2 cup sugar or equal or splenda
Cream the cheeses in the mixer until totally soft. Add the sugar, mix well. Add the lemon zest, lemon juice, vanilla and vanilla bean goodness. Mix well. Add the 5 eggs. Mix until well combined. Pour into a buttered jellyroll pan and bake at 350 for about 15 minutes. Cool and chill and serve with mixed berries.
If you have a silicon baking pan of some sort it would be perfect for this recipe.
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Published: Jul 12,2008 10:40
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Andy Cowan
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Jack Nargundkar has been repeatedly published in Business Week, The Wall Street Journal, The Washington Post, and The New York Times. He is also an author of "The Bush Diaries" published in July 2005.
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