This is a recipe for the creamiest
and best cheesecake filling ever!
I use one of those store bought ready
graham cracker crusts with this filling.
Ingredients:
4 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar
1 cup sour cream, at room temperature
1/4 cup potato starch
4 large eggs, at room temperature
1 tablespoon grated lime zest
1/3 cup lime juice
Directions:
Beat cream cheese, sugar, sour cream, and potato starch
in a large bowl with a mixer on medium speed, until smooth.
On low speed, beat in eggs, one at a time, until blended.
Beat in zest and juice, then pour over crust to bake.
1 comment:
In lieu of potato starch, you can also substitute Asian rice flour which is both lighter and healthier without the graininess of wheat flour.
If you have a food processor, you can make your own rice flour from any type rice that suits your fancy and taste. Simply add whatever amount of rice grains you wish to your processor bowl, and grind it down to flour. Your new rice flour can be divided up into freezer bags, season some for frying, some for partial amounts in wheat flour recipes (like biscuits, pasta, etc.), the rest for your baking. Your baking rice flour can also be seasoned with cinnamon, nutmeg, whatever you think you'll be using it for. The same for the frying flour.
Post a Comment