Note, the first time I made it as a chilled cheesecake, the 2 packets of gelatin didn't seem like enough. It was more like pudding. I've tried 3 packets this time, but it hasn't chilled enough for me to tell how it's doing.
PETE'S THREE IN ONE CRUMBLY CHEESECAKE
This actually could be considered three recipes, as depending on how you prepare it, you can create three different desserts. The first of which is a crumbly cheesecake. Now, many of you are probably asking yourself who would want a crumbly cheesecake, however, there are those of us who love cheesecakes of all kinds, so why limit yourself? This baked cheesecake differs in so many ways from other cheesecakes, so it's a nice change of pace from the ordinary. Now, if you really dislike a crumbly cheesecake, then it's time to put into effect the "Three In One" part of the recipe. The second way to prepare this recipe is as a no bake dessert, which can be prepared in two ways, hence the "Three In One" title. You can either choose to make this as a no bake cheesecake, which is fully set, or as a thick and creamy, cheesecake pudding. As you can see, I've given everyone plenty of options with this recipe, so hopefully one of the many variations of it can give you a new and rewarding taste experience.
Preparation Time: 4-10hours (depending on how you choose to prepare this dessert)
Serving Size: 10-16
4 (8) ounce packages of full fat, cream cheese, softened **
1 1/2 cups mascarpone cheese, softened
3/4 cup full fat, sour cream
3/4 cup heavy, whipping cream
1 cup butter, softened
2 tablespoons vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
3 tablespoons orange zest ***
2 cups of equivalent of sugar substitute
5 eggs ****
2 packages of Knox gelatin or 2 tablespoons gelatin powder *****
1 cup of heavy, whipping cream *****
** To soften the cream cheese and mascarpone cheese, allow to sit at room temperature for 2 hours. Or, place in a large bowl and microwave on high power for 30 seconds per package of cream cheese used and 45 seconds for mascarpone cheese. **
*** I used the entire peeling from one mandarin orange and grated it finely. I find that the white part of the skin is so thin on a mandarin orange and it has such a mild flavour that you can include it in the cheesecake. If using a regular orange, I would use just the orange zest and not the white part of the skin, as on larger oranges, this white part of the skin has a much more bitter flavour and is much thicker. ***
**** You do not have to add the eggs if you are making this as a no bake dessert. However, even if I am making this as a no bake dessert, I add the eggs, as I find they add to the creamy texture of the dessert. If you are worried about using raw eggs in the no bake variation of this dessert, don't be, as there is only a 1 in 10, 000 chance that you can contract salmonella from eggs today. However, as an added safety precaution, place eggs in a hot bowl of water with a few drops of antibacterial soap for ten minutes. ****
***** If preparing the set, no bake cheesecake, you must use the gelatin and last amount of heavy, whipping cream. If preparing this dessert as a baked cheesecake or as a no bake pudding, do not use these last two ingredients. *****
Directions: If preparing a baked cheesecake, place one rack in the bottom of the oven. Fill a large, roasting pan with hot water and place in the bottom rack of the oven. Place another rack directly above the roasting pan, even placing the rack on top of the roasting pan, as you want the oven rack to be as close to the water as possible. Preheat oven to 300 Degrees Ferenheit.
In a large bowl, place cream cheese and mascarpone cheese. Beat on high speed with an electric mixer on high speed until light and fluffly, about 2 minutes. Add sour cream, heavy, whipping cream, and butter. Mix on high speed with an electric mixer until well blended and smooth, about 2 minutes. Add the vanilla extract, orange extract, lemon extract, orange zest, and sweetener. stirring until well incorporated. Add eggs, one at a time, and mix until just blended. If preparing the baked cheesecake, follow directions
1. If making the no bake cheesecake, follow directions 2. If making the no bake cheesecake pudding, follow directions 3.
1. Grease a large, springform pan with butter and pour in cheesecake mixture. Place on rack, which is directly above roasting pan filled with water, and bake for 1 hour and 55 minutes. Turn oven off and leave cheesecake in oven for 1 1/2 hours. Remove cheesecake from oven and allow to cool on the counter for 2 hours. Run a thin knife around the edge of the springform pan, but do not remove the sides of the springform pan. Place in the refrigerator for 4 hours. Again, run a thin knife around the outside edge of the springform pan and remove the sides of the pan. To serve, cut with a knife which has been dipped in a bowl of very hot water. After you cut each slice of cheesecake, place the knife in the bowl of water for a few seconds. This will make cutting the cheesecake much easier and you won't end up with a lot of the cheesecake sticking to the knife. Also, I find this baked cheesecake tastes best if allowed to sit at room temperature for about 1 hour before serving, but this is only a suggestions. Serve with a dollop of freshly whipped cream and enjoy! Cover and store in the refrigerator for up to one week.
2. Place 1/2 cup of the heavy, whipping cream in a small saucepan. Sprinkle gelatin over cream and allow to soften for 3-5 minutes. Add the last 1/2 cup of heavy, whipping cream and place over medium heat on the stovetop. Stir until the gelatin is completely dissolved, about 3-5 minutes. Remove from heat and allow to cool for 20 minutes. Add to the cheesecake mixture and stir until thouroughly mixed. Grease a large, spingform pan with butter and pour in the cheesecake mixture. Place in the refrigerator and allow to chill 3-4 hours, until completely set. Run a thin knife around the outside edge of the springform pan and remove the sides of the pan. Serve with a dollop of freshly whipped cream and enjoy! Cover and store in the refrigerator for up to one week.
3. Pour cheesecake mixture into individual serving dishes or into a large, serving bowl. Chill for 3 hours, until thickened. Serve with a dollop of freshly whipped cream and enjoy!