Want delicious and quick cheesecake? With this simple recipe you can have scrumptious cheesecake in a flash.
I got this recipe from a magazine many moons ago. I thought the recipe a little dull, so I spruced it up with an Italian flair.
I am an expert when it comes to Italian desserts. However, most of them are time intensive. Although, I am a great cook and love cooking dinners both easy and complex, I like my desserts to be as simple as possible. This Italian cheesecake fits the bill for easiness and tastes great.
Although cheesecake’s origin was in ancient Greece, it was adopted by the Romans. My Italian Grandfather used to make his own Italian goat cheese that my Grandmother would use to make a heavenly cheesecake. She used to put honey on it. The cheese was more grainy than the cream cheese we use today. My Grandmother called it torta di formaggio. A bit of a different taste from what you would get at your local bakery. But, our family loved it.Â
My Grandfather used to also make his own junket. Which is a kind of a sweat milk based custard. My Grandmother would make her own pie crust and and create a cheesecake from the junket with lemon curd or strawberries on top. It was a bit time consuming, but that was my Grandmother. She spent most of her time in the kitchen.
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how to make cheesecake ? this cheesecake is a very practical and fast-paced cake. you should try it because it’s delicious.
- 5 to 6 amaretto cookies or any almond shortbread cookies, crushed
- 1 tbl butter, melted
- 2 8 oz packages cream cheese, softened
- 1/2 cup sugar
- 1 tsp almond extract or Amaretto liqueur
- 1/4 tsp imitation cherry extract
- 2 eggs
- 1 15 oz can of cherry pie filling or fresh strawberries
- 12 cupcake baking foil liners
Line muffin tin with 12 foil cupcake liners.
In a bowl, combine melted butter with crushed cookies. Fill each cupcake liner with enough of the cookie mixture to cover the bottom. Press down on the cookie mixture to make sure it is firmly packed on the bottom.
Mix cream cheese, almond extract, cherry extract and sugar in a bowl with a blender on medium speed until well blended.
Add eggs. Mix well. Pour mixture into cupcake liners over crushed cookies, filling them 3/4 full. Bake at 325 degrees for 25 minutes.
When completely cooled, remove cheesecakes from pan and chill. The cupcake liners can be removed at this time, if you wish. Top each cheesecake with a teaspoon of cherry pie filling and maybe a squirt of whipped cream and serve.
TIP:Â Use your imagination when topping these little beauties. I have used toppings such as blueberries, chopped Hershey’s chocolate kisses, chopped pistachios and powdered sugar to name a few. You can create your own signature toppings.