Monday, February 23, 2009

Experimenting with Cheese--Neufchatel Results!


Well, I finally dipped my finger in the neufchatel today, and tasted it. Still a little sour, but not nearly so much as before I salted it. It has mellowed out over a couple of days in the fridge. I started researching cheesecake recipes looking for something really basic to showcase the cheese. I also wanted to stay away from anything with sour cream in it, since I already had a somewhat sour cheese!

I was really influenced by the Pennsylvania Dutch cheesecake recipes because they used farmer's cheese.
Another thing that I pulled from the Pennsylvania Dutch recipes, was the separation of the eggs. Mixing all the ingredients with the egg yolks, and then folding in the stiffened egg whites, gave it a rich yellow color and an airier texture--almost like a souffle.

It is fitting that I should post up a cheesecake recipe today, because it is my birthday, and traditionally my mother has made me a cheesecake as a birthday cake since I was old enough to pick out what I wanted.

Mel's Basic Cheesecake

Shortbread Crust:

  • 1/4 cup butter
  • 2 TB sugar
  • 1/2 cup flour
  • 1/2 tsp vanilla



  • Preheat the oven to 400 degrees.
  • Beat together the ingredients for the crust--it should be crumbly like a graham cracker crust.
  • Press the crust mixture into the bottom of a springform pan.
  • Bake in the oven for 10 minutes and then cool.
  • Turn the oven down to 350 degrees.
  • Meanwhile beat together the cheese, sugar, vanilla, and egg yolks.
  • Beat the egg whites until stiff peaks form.
  • Fold the egg whites into the cheese mixture.
  • When the crust has cooled, pour the filling into the pan.
  • Bake the cheesecake for an hour.
  • Let cool on the counter and then put in the fridge overnight.


  1. Are you eating it today? Did you get some strawberries or cherries or something to put over the top for a sweetener? Happy Birthday - I haven't gotten to make your cheesecake for you for several years now but I sure am glad that you can make you own :)
    love mom

  2. We had a slice last night. I'm planning on freezing the rest since Ric made me a cake for my birthday. I told him he didn't have to since I was making the cheesecake to use up the neufchatel, but he insisted. We're going to have enough sweets up in the freezer that I won't have to make any for awhile!

    We just ate it plain this time, to really enjoy the homemade cheese.