CHEESECAKE PUDDING
This easy stovetop pudding is smooth, rich and tangy, just like your favorite cheesecake - but it's far faster (under an hour), far easier (no fussy water baths) and far less intimidating (the topping won't crack). It's considered a boiled custard, meaning the ingredients are heated slowly until the mixture forms large bubbles in the pot. Whisking the cornstarch and sugar together before adding them to the custard is a crucial step that helps the sugar granules break up the starch, which prevents lumps. This silky pudding is delicious served alone, enjoyed with just a spoon, but you can also gussy it up with fresh berries and crumbled graham crackers for a more cheesecake-like experience.
Provided by Erin Jeanne McDowell
Categories custards and puddings, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and 1/4 cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
- While the mixture heats, whisk the remaining 1/2 cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.
- When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.
- Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.
- Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a "skin" from forming) and refrigerate until chilled, at least 1 hour.
- Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 267 milligrams, Sugar 24 grams
CHEESECAKE PUDDING
This delicious pudding is perfect for when you have a craving for cheesecake! Low calorie, low fat--and good for you!
Provided by Making Stuff
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot.
- Mix well (with a wire whisk).
- Boil on medium heat, stirring constantly, until concoction is boiling steadily.
- Pour immediately into four custard dishes.
- Serve hot or cold.
- Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup.
- (I like mine less sweet, so I usually just add raisins).
- For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving.
- Garnish with a graham cracker and raspberries or other cheesecake topping.
Nutrition Facts : Calories 36.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 2.2, Sodium 43, Carbohydrate 3.5, Sugar 0.4, Protein 5
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