A Sweet Slice Of The Good Life With the recent passing of the talented and timeless Betty White, we decided to make and share our delicious water bathed cheesecake to honor her amazing life and what would have been her 100th birthday on 1/17/22. In many ways The Golden Girls are one life's most precious treasures - meant to be enjoyed and savored to the fullest!
Try this recipe and you'll likely agree you've never tasted a creamier cheesecake! What's even better is that with the simple substitution of a couple of ingredients you'll think you're enjoying the super-sugary real thing! With the zing of lemon zest, the "ooh-la-la" of sour cream and an estimated mere 6 carbs per slice, you'll likely be making this again and again like I have. This cheesecake makes an impressive presentation when entertaining or for those special moments when you just want to enjoy a sweet and simple slice of the good life. Looking for a unique way to make Valentine's Day extra special? Look no further!
Time To Prepare: You'll want to make this ahead of time with 30 minutes prep, about 75 minutes in the oven and you'll want to chill your masterpiece in the fridge for 4 hours - or overnight.
You've never made a water bathed cheesecake before? Don't be intimidated! It's quite easy, plus you'll create a "master baker" presentation by avoiding the unsightly cracks that often develop in homemade cheesecake.
You can serve this cheesecake without the berry topping but just whispering the word "coulis" will garner you culinary cred with your friends and family. A coulis is easy to make and tastes brighter than a Texas sunset. I chose raspberry for this recipe but you can use your own favorite fruit (strawberry, cherry, blueberry, etc.)
Key Accessories You'll Need:
8-inch Springform Pan Foil (18-Inch Extra-Wide Recommended) Medium-Sized Mixing Bowl Electric Mixer (I Used A KitchenAid Cordless Hand Mixer)
Oven Rack Push 'n Pull
Serving Dish To Serve (Optional) | Bring Your Problems To Solve, Like The Golden Girls Always Did Cheesecake Ingredients:
24 Ounces | Cream Cheese, Softened 2 Cups | Almond Flour 5 Tablespoons | Unsalted Butter, Melted 3 Tablespoons | Confectioner's Erythritol (A Low Calorie Sugar Substitute) ½ Cup | Sour Cream ¾ Cup | More Erythritol 3 | Cage Free Eggs 1 Tablespoon | Vanilla Extract 1-2 Tablespoons | Lemon Zest 1-2 Tablespoons | Fresh Lemon Juice
Raspberry Coulis Ingredients:
2 Cups | Raspberries (Fresh or Thawed) 3 Tablespoons | Erythritol or Swerve Sweetener 2-3 Teaspoons | Fresh Lemon Juice
What To Do: 1. About 1 hour before you're ready to get started, set our your cream cheese on the counter to soften. 2. Preheat your oven to 350°F. 3. Grease an 8-inch springform pan then line the bottom with parchment paper.
4. To prevent any water from seeping into the cheesecake batter, wrap the bottom of the pan and up the sides with foil (as shown). Using an extra-wide foil is best to ensure there aren't any foil seams for the water to penetrate. 5. In a medium-sized bowl mix the almond flour, butter and the erythritol until well blended. Press the flour mixture into the bottom (not the sides) of the springform pan and place it in the fridge to chill and firm while we make our cheesecake filling. 6. Let's mix things up! Using an electric mixer, beat the cream cheese and the sour cream until smooth. Add the erythritol and beat some more. Introduce the eggs - one at a time - and continue beating until everything is combined well. Add the vanilla extract, the lemon zest, and the lemon juice and mix some more. 7. Pour the cheesecake mixture on top of the chilled crust. Place the cheesecake into a large, deep glass or metal baking dish and fill it with water until it's about a third up from the top of the springform pan. Bake for 75 minutes or until the cheesecake is a light golden brown and firm to the touch.
8. Remove the cheesecake from the oven and chill it a minimum of 4 hours or overnight to ensure things set up nicely. You can prepare it well in advance of a dinner or get-together.
9. To make the coulis: Place fresh or thawed raspberries and the Erythritol into a food processor or - if using an immersion blender - a bowl. Mix well. Strain the berry mixture into small bowl using a standard (non-fine) mesh strainer to remove the seeds. Using your spatula lightly press the berries to help them through the strainer. Discard the strained seeds. Add the lemon juice to the coulis and mix by hand or immersion blender one last time. Chill the coulis if not serving immediately.
To serve: Unhinge and remove the spring pan. Carefully transfer the cheesecake to a serving dish and discard the parchment paper. Keep the cheesecake right-side up (do not flip it upside down). Gift giving? These make awesome treats in handmade boxes - I made the boxes shown below with my Cricut machine and lined them with red gingham wax tissue from The Container Store. If you have a Cricut machine and want my box pattern, it's free - just email me at JoePaul@KW.com.
This cheesecake refrigerates well for a few days, although there may not be any leftovers after the unveiling. When ready to enjoy if you're using the tasty coulis, top your cheesecake with a tablespoon or two of the fruit topping. Explore and enjoy more of our family favorite recipes here at HomeStyleAustin.com – your trusted resource for celebrating the best of Central Texas living through the adventures of food, design and landscape.
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com