A RECIPE I’VE HAD FOREVER!
I can’t remember where my mother got the “Danish Cheese Cake” recipe, but I do remember it was a staple dessert in our family. The original recipe calls for baking the cheesecake in a 9″ x 13″ glass dish but I sometimes use a springform pan. It is a fool proof dessert that pleases everyone! You can top it with a fresh blueberry topping, lemon curd, strawberries, caramel, or any other topping of choice! But you will find it is AWESOME just by itself! And, you use ingredients you mostly have in your fridge and pantry!
WHAT MAKES THIS CHEESECAKE DIFFERENT THAN OTHERS?
I think what makes this different is only having 16 ounces (2 sticks) of cream cheese instead of 24 ounces like most cheesecakes have. And, the crust is made of butter, flour, sugar, egg, and baking powder instead of the traditional graham cracker crust. It almost makes you think it’s a cheesecake cake! The texture of the cheesecake filling is so light in such a way that it feels likes smooth, silky cream in your mouth! And the cinnamon sprinkled on top is the piece de resistance! You don’t feel at all like you are eating a heavy cheesecake! You’ll surely go back for seconds!
CELEBRATING A FRIEND”S RETIREMENT WITH THE PERFECT DESSERT!
This weekend we are getting together with dear friends and celebrating my friend’s retirement after 20+ years in the healthcare industry at a Philadelphia city hospital. I’m planning a surf and turf dinner with sparkling Prosecco and ending with my delicious Danish Cheesecake for dessert! What a wonderful occasion to celebrate with someone special! I hope my dessert holds up to everyone’s expectations!
PS: I think it will! What do you think?
Until next time,
Let’s get cookin’ and bakin’
Danish Cheese Cake
- 1 9" x 13" glass dish or 10-inch springform pan
- 1 Hand or Stand Mixer
- 6 tbsps sugar
- ½ pound butter (2, 8 ounce sticks)
- 2 eggs
- 1 tsp baking powder
- 2 cups flour
- 16 ounces cream cheese
- 1 ½ cups sugar
- ¼ cup flour
- 4 eggs
- ¼ cup lemon, freshly squeezed
- 3 cups milk
- 1 tsp cinnamon
- 2 cups blueberry, strawberry or lemon filling optional
- Preheat oven to 300°.
- Beat butter and sugar on low - medium speed until well blended.
- Beat in eggs, and on low speed, beat in flour and baking powder until mixture comes together.
- Press crust mixture into the bottom and up the sides of the glass dish or springform pan. Set aside.
- Beat cream cheese and sugar on medium speed until well blended.
- Add eggs, one at a time, into the cream cheese mixture until all are added and blended well.
- Add lemon juice and flour and beat until blended in.
- On low speed, add in milk, a little at a time, until cheesecake filling is well blended.
- Pour filling into the pan. Sprinkle with cinnamon to cover the top of the cheesecake.
- Bake for 1 ½ hours until cheesecake is set (there may be a very light wiggle but it will set up).