This is an adaptation from a recipe off of one of my favorite blogs, Food 52 – Terrific for an autumn day like today when a storm is rolling in. It’s especially good with homemade applesauce, but this isn’t a requirement. Given most people don’t bake these days, I’m finding people are overjoyed to have fresh, homemade desserts and fancy is not necessary. In fact, recipes that bring up childhood memories seem to be the most appreciated.
It’s hard to imagine anyone who doesn’t like cheesecake. There are several camps, however, regarding which type of cheesecake is best. Some of us like thick, satiny super creamy cakes; others like drier, fluffier cakes. A third camp loves the savory version — no sugar but lots of delicious cheese — and yet another faction especially likes flavored cheesecakes — pumpkin, chocolate, blueberry — the list is endless. Finally, there’s a really big camp filled with those devotees who love any version. Just bring it on!!
Although cheesecake’s a snap to assemble, things can easily go south during the baking process. Cracked top anyone? Leaks dripped on the oven floor? Lopsided? Oh well…
Recently I had dessert in a lovely café near where I live. One of their signature desserts is a lemon pudding that tastes as if it may have a cream cheese base. It was so good that I decided to go home and experiment.
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmonson
