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
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Iranian defence
[email protected]This is the best cheesecake pudding I've ever had. It's so creamy and delicious.
Tayyab Qurashi
[email protected]This pudding is so easy to make. I love that I can just throw all the ingredients in a blender and it's ready to go.
Hazel Johnson
[email protected]This recipe is a great way to use up leftover cheesecake. I always have a few slices left over after a party, and this is the perfect way to use them up.
Olebile Sekabodile
[email protected]I love the way this pudding looks. It's so elegant and sophisticated.
Tech Mari 4
[email protected]This pudding is the perfect way to end a meal. It's light and fluffy, and the cheesecake topping is the perfect finishing touch.
saidur Rhaman
[email protected]I made this pudding for a potluck and it was a huge hit. Everyone loved it!
Nsengimana Daniel
[email protected]This recipe is a winner! The pudding was creamy and smooth, and the cheesecake topping was the perfect finishing touch.
Angie Everett
[email protected]I'm not usually a fan of cheesecake, but this pudding changed my mind. It's the perfect balance of sweet and tangy.
MARSHUUH MARTIAN
[email protected]This pudding is so rich and creamy. I could eat it every day!
Bisunlal Pal
[email protected]I love the combination of cheesecake and pudding in this recipe. It's the perfect dessert for any cheesecake lover.
Karabo Mokobodi
[email protected]This recipe was easy to follow and the pudding turned out great! I will definitely be making it again.
Jaal Burruyso
[email protected]Yum!
Marisol T
[email protected]This pudding is the perfect dessert for any occasion. It's light and fluffy, with a creamy cheesecake topping. I highly recommend it!
Sahib Maqsood
[email protected]I was a bit skeptical about making a cheesecake pudding, but I'm so glad I tried this recipe. It was surprisingly easy to make and it tasted amazing.
mouin hizem
[email protected]This recipe is a keeper! The pudding was delicious and the cheesecake topping was the perfect finishing touch.
Reginald Watts
[email protected]I've made this pudding several times now and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser.
Zain ul abdeen
[email protected]This cheesecake pudding was a hit at my last dinner party! Everyone loved the creamy texture and the rich flavor of the cheesecake.