Cheesecake Boomer Style and New Cyber Time Recipe Update
by Brenda K Oswalt
Cheesecake is the primo favorite dessert of literally millions of Americans. Witness all the cheesecakes on restaurant menus… there’s even a major chain of eateries named after it.
The Cheesy History of Cheesecake
We know that cheesecake originated in 2,000 BC. We know that because a group of hard working anthropologists dug up actual cheesecake molds and tablet records indicted that cheesecake had somehow become the favorite Greek wedding cake. Heck, it was even dished up in 776 BC to the athletes during the first official Olympic games. Wine and cheese were everywhere. So, what’s not to love about cheesecake?
Cheesecake Has Become Iconic
New York is given the blue ribbon hands down for making the best original American version – the one we all know and love today, almost. Except that Chicago added some cream to it and then Philly added that lighter white cheese stuff and suddenly the new American Style Cheesecake was born. Boomers ate it like candy. It was sold at all the best hotels, topped with fruit, nuts or caramel, even dripped in hot fudge sauce. They stuck it in ice cream flavors, and let’s face it, if you get an ice cream flavor named after you, you’ve made it. In short, it became “The All American Upscale Dessert Cake.” It was cool…way cool. They even called pictures of good-looking gals hanging on the wall “cheesecake” art. You can’t get any better than that.
So Give me The Recipe Already
Ok, here’s the Boomer style “official” version from page 235 of the old, out of print, Amy Vanderbilt’s Complete Cookbook, circa 1961, with drawings by Andy Warhol no less:
Best Cheesecake - Ingredients:
- 1-1/2 cups finely crushed graham-cracker crumbs
- ¼ cup melted butter or margarine
- ¾ cup sugar
- ¼ teaspoon powdered cinnamon
- 1 pound cream cheese
- 2 tablespoons flour
- ¼ teaspoon salt
- 1-1/2 teaspoons vanilla
- 4 eggs
- 1 cup light cream
Prepare the crust mixing the butter or margarine, ¼ cup of the sugar and the cinnamon. Mix and press evenly into bottom of well-buttered 9-ingh spring-form pan (Note: I sometimes just use a pie pan or 7” spring-form pan.)
Preheat oven to 325°.
Mash cheese. Add flour, remaining ½ cup sugar, salt, and vanilla. Beat with spoon, or electric mixer on medium until smooth and fluffy. Add egg yokes one at a time, beating well after each addition. Stir in cream. Whip egg whites until stiff but not dry. Fold cheese mixture into whites. Pour into the crumb-lined pan.
Bake 1 hour or until center is set. Let cake cool completely. Cut around edge of pan and remove rim of pan. Chill cake. Serve plain or decorate top with border of graham-cracker crumbs mixed with butter, raspberry jam, and cinnamon. Makes 8 to 10 servings.
Amy notes that in all her years of entertaining, that she’d never found a man who didn’t consider the fine homemade cheesecake on a par with a superior homemade apple pie. Quite a boomer-time cudo.
But We Are Expanding, So Where’s the Latest Recipe? Healthy Cheesecake
In today’s cyber world lifestyle, we know about watching our food intake. We really do know about that. Diabetes is ramped up and heart disease is everywhere, so with that said, here is the good news… here’s the wonderful, insanely easy, updated version of our old elegant mainstay. I’ve served this to guests for years and haven’t had anything except accolades yet. Never told them it wasn’t the real thing, so what’s not to love?
Is it Really, Really, Really Good?
Try it and you’ll love it. It does require you paying a cyber visit to “The Dixie Diner’s Club” for wonderful but rather off the wall all-natural sugar replacements. If you love cheesecake and are concerned about your waistline or your blood sugar / health levels, you’ll want to keep these natural ingredients on hand, because it’s probably why it tastes so great. Grab a fork and truly enjoy this puppy on a regular basis. There’s a link at the bottom to a delicious and creamy “No Bake”version too. Enjoy!
Insanely Easy Sugar-Free, Gluten-Free Low Carb Cheesecake:
It's so easy to make a delicious low carb / gluten-free Cheesecake. Here's a recipe that offers you a choice... either version is a piece of cake to make!
Healthy Cheesecake - Ingredients:
- 2 - 8 oz. packages of cream cheese, softened
- 2 - large or extra-large eggs
- 1 package(s) - Carb Counters™ Low Carb Rock 'n Roll Shake-Vanilla - (see other version option*)
- 1/3 cup(s) - Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
Instructions for Healthy Cheesecake:
Preheat oven to 325°. Spray non-stick cooking spray onto pie pan or cheesecake pan. If a crust is desired, see note below.
Combine cream cheese and eggs together in medium-sized mixing bowl. Stir to blend well. Add dry power drink mix, Spoonful™ and 1/2 cup water. Stir to mix well and spoon into 8" pie pan or 7" cheesecake pan.
Bake for 1 hour. Let stand 15 minutes and then chill for 1 hour. Makes 8 servings 2 net carbs each.
Note: If crust is desired: Use Carb Counter's Graham Cracker Style Crust Mix and follow label directions. Place cheesecake filing on top of unbaked crust and bake as usual.
Other Options for Healthy Cheesecake:
- In place of Vanilla Power Shake, just use 3/4 cups Spoonful™ mixed together with 1/4 teaspoon Thick It Up™ thickener. Add 1-1/2 teaspoon vanilla extract or flavoring.
- For a lemon flavored version, add 1-1/2 teaspoon lemon extract or flavoring.
- For low-carb fruit topping of your choice, see Dixie recipes for making fruit fillings and toppings using Thick It Up and Sugar Not™ Spoonful™ like the "Cherry or Berry Fruit Crisp" recipe. Prepare the fruit filling only and top cheesecake with the fruit before serving.
See the Creamy No-Bake Cheesecake recipe here. This site is also the best resource for Carb Counters™ Low Carb Rock 'n Roll Shake-Vanilla, Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber and all the other special ingredients listed in this this article.
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