My kids love cheese cake and when I attempted to make my first one it was exciting to note how easy it was to make with just 4 ingredients. My ambitiously lazy self always looks for ways to make easy, low-calorie desserts without compromising the flavors. This weekend I am making some more cheesecake for a friend’s birthday and am going to add some pumpkin for fiber and color 🙂
Cheese cake reminds me of a dessert which Goan’s make called Posu. It is made with cows Colostrum, it is the first milk the cow gives after it has given birth. To that sugar, nutmeg and a hint of turmeric is added and then steamed for 15 -20 minutes to form a thick pudding. Chilled and enjoyed. I love this sweet. It is a rare treat in Goa as colostrum is not sold in stores. You need to know a generous farmer who would share it. We were lucky enough growing up to know one. Three generations of farmers had delivered fresh milk to my family. By the time we were in college the milk-man (dudkar) had stopped coming. Last time I visited Goa my Madrinha(God-Mother) had made some and I enjoyed every bit of it.
Serving Size: 9″ Round
2 packs of 1/3 fat cream cheese
1/2-3/4 cup organic sugar
1 tsp of vanilla
2 room temperature eggs
Sour Cream Topping (optional)
1.5 cup sour cream
1/4-1/2 cup sugar
1/2 tsp of vanilla
Heat oven to 350F
Cream the eggs and sugar first. Next add the cream cheese and vanilla.
Pour in a 9″ round greased pie dish. Bake for 30 minutes till you see a golden brown edging and the toothpick comes out clear.
Cool and chill in the refrigerator for 1-2hrs.
If topping with sour cream whisk the 3 ingredient well. Spread the mixture on a cooled cheese cake and then chill for 2-3 hours before serving.
Enjoy as a light dessert. Great for parties as you can make it a day early.