Sunday, February 28, 2010

I can eat sweets today - (no bake) lemon chiffon cheesecake

Today was a good day. I rose, took a walk with my dog, Cannoli, to grab a large, large latte and explored the area of Crown Heights nearest to Lefferts Gardens. Although it appeared to be a bit of a culinary wasteland, I wondered past a few West Indian fruit and vegetable stands in hopes of finding something seasonal to pique my interest. A meyer lemon, perhaps. Alas, no desired citrus could be found, so I retreated back to my apartment with a taste for something lemon-y to top off a relaxing weekend. My house guests reminded me that I promised some cheesecake glory yesterday and who am I to deny them?

I make a really good, easy key lime pie. It may not be authentic, but if you aren't in key west and you aren't entertaining gourmands, it's delightful. I think it began with a recipe from a Betty Crocker cookbook my mother sent me while I was in college and evolved along the way. Using my key lime pie as an inspiration, I whipped up a lemon chiffon cheesecake.

It gives the feeling of a meringue, but without actual meringue. You definitely taste cheesecake, but it's not so dense and overwhelming that you can't go back for seconds...or thirds. It shall be the death of your diet.

All you need: 1 package of (softened) cream cheese, one 8 oz container of lemon yogurt, 1/4 cup of cold milk, 1/4 (to 1/2) cup of lemon juice and about 1 cup of Cool Whip.

Mix the cream cheese and yogurt (save for two tablespoons) together with 1/4 cup of the cool whip. Gradually add in the milk and lemon juice to taste. Blend away. Place filling in your pie crust (I trust you know how to make or buy a graham cracker crust). Mix remaining Cool Whip with remaining lemon juice and saved lemon yogurt. Spoon over cheesecake mixture. Cover and refrigerate for about 3 hours or however long you can control your anticipation.

Dig in.

1 comment:

  1. That seems frighteningly easy. I shall not attempt it for the sake of my large, wide ass.