Dan Raymer’s Streamlined Cheesecake

Low Drag from Plate to Mouth to Stomach
Enough for 3 cakes – they freeze well so why not?

Ingredients

  • 40 oz Cream Cheese (Philly brand seems best) 
  • 10 oz Sour Cream (I use light, as if that helps to reduce calories!) 
  • 1 cup sugar 
  • 1/2 cup flour 
  • 5 eggs 
  • 2 tablespoons vanilla 
  • 1 tablespoon almond extract 
  • the secret ingredient – 7 oz Coconut Cream (or 10 oz Coconut milk) 
  • the optional ingredient – 1 cup golden raisins (soak them 15 minutes first, drain well) 
  • 3 Pie crusts (store-bought is OK, or make your own – graham cracker crust is traditional but sometime try a flour crust or even fillo dough. Whatever you use, grease 9-inch pans first, then prebake the crusts ~10 minutes at 350 degF then cool). Sometimes I make it without a crust using a glass pan – make sure you grease it well.

Methodology (“Directions”, for you non-engineers)

  • Blend (high setting – 5 minutes) eggs, flour, and sugar, whipping lots of air into mixture. 
  • Slowly blend in (low setting until mixed) cream cheese, coconut cream, vanilla, almond extract, and sour cream. 
  • Add raisins if desired. 
  • Mixture should be thick but pour-able (like a good milkshake). If too thick, add milk. If too thin, add more flour. 
  • Pour into crusts, bake 45 minutes at 300 degF then at 400 degF until top is light brown (watch carefully – it burns quickly!).
  • Cool and eat (you can add a fruit topping, but I prefer it “straight”).

Baked and tested 2-01