Easy recipe for your basic cheesecake filling. previous reviewers make an important notation when doing any type of cheesecake filling to include this recipe. Cream cheese needs to be at room temp. Put in mixing bowl and beat cream cheese by itself for about 4 minutes. It will be smooth and creamy, fluffy looking. THEN add the sugar, fist 1/2 cup and beat for about 3 mins. Taste. If you like it sweeter, add 1/4 c and beat about 3 more mins. Taste. If the creamed filling tastes kinda gritty from the sugar beat another 2 mins. You want the sugar blended into cream cheese really well. THEN add one egg, beat for 1 min, add second egg and beat for 1 min. Third egg is not neccessary. Omit vanilla. Use 1 tsp of lemon juice instead and beat for 2 mins. Taste. You may want an additional tsp of lemon juice depending on the taste you are looking for. At this point your filling should be really fluffy and smooth. If it's not beat for another 2 to 3 mins on med high speed. It will fluff. Use whatever crust you want but bind it with melted butter and lightly press into cups. I used regular cupcake pan and baked for 20 mins. Cool for about 20 mins after cooking. With a small teaspoon spoon out a small amount of cheesecake from center of filling, creating a hole. Spoon in any pie filling you desire, lemon, cherries, stwberry, blberry, rasberry, ect. Put in fridge for several hours before serving.
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Easy recipe for your basic cheesecake filling. previous reviewers make an important notation...