CHEESECAKE PUDDING RECIPES RECIPES

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CHEESECAKE PUDDING RECIPE - NYT COOKING



Cheesecake Pudding Recipe - NYT Cooking image

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

Total Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

2 1/3 cups/560 milliliters whole milk
1/3 cup/80 milliliters heavy cream
Zest of 1 lemon (about 1 tablespoon)
1/4 teaspoon fine sea salt
3/4 cup/150 grams granulated sugar
1/4 cup/30 grams cornstarch
4 large egg yolks
12 ounces/340 grams cream cheese, at room temperature
2 teaspoons vanilla extract
Crumbled graham crackers or shortbread cookies, for serving (optional)
Fresh berries, for serving (optional)

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//schema.org, Calories 342, UnsaturatedFatContent 8 grams, CarbohydrateContent 28 grams, FatContent 23 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 13 grams, SodiumContent 267 milligrams, SugarContent 24 grams

RECIPES WITH CHEESECAKE PUDDING MIX - 3 EASY IDEAS TO TRY

Provided by Lindy V.

Number Of Ingredients 10

2 cups graham crackers
6 tbsp unsalted butter, melted
8 oz cream cheese softened at room temperature
1/4 cup salted butter, softened
1/2 cup caster sugar
2 tsp vanilla extract
1 1/2 tsp lemon juice
1 packet (3.4 ounces) cheesecake instant pudding mix
2 1/2 cups milk, room temperature
2 cups heavy whipping cream

Steps:

  • Combine the graham crackers and melted butter into a food processor. Blend until you have a completely uniform mixture. Then, divide it between your ramekins or cups and press it down on the bottom.You don't have to pack the crumbs into the ramekin tightly. It will make it easier to mix and eat if it's a bit loose. Set these ramekins aside until you need them later.
  • To make the pudding, start by creaming together the softened cream cheese, butter, and caster sugar. Beat the ingredients together until the sugar has been completely dissolved and you have a fluffy mixture. You can also add the vanilla, lemon juice, and instant pudding mix. Just mix these ingredients until you have a uniform product.Next, add in 1/2 cup milk and whisk slowly. Make sure to scrape the bowl to ensure you incorporate all of the ingredients. Add another half cup of milk and mix again. Finally, add the remaining milk and mix until you have a uniform pudding mixture.
  • Once your pudding mixture has been made, you can now whip some heavy cream until they reach stiff peaks.Then, fold in one-third of the cream roughly. Just before it is completely folded in, add another third of whipped cream and fold it in more gently. And finally, again just before all of the cream is incorporated, add the final third of the cream. This time, fold it in even more gently.
  • Finally, add the pudding mixture to your crumb-filled pudding cups. You can smooth out the tops. Wrap the entire cup with plastic or saran wrap and allow it to set in the fridge for at least 2 hours.

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