Chiffon Cheesecake
A good way to gourmandize cheesecake to another level of deliciousness.
Ing 16 oz cr/cheese 8 oz sour cream 2-3.4 oz pkg vanilla pudding
(not instant) 4 Tbl butter 1 Tbl vanilla 20-25 butter cookies, crushed
Steps Beat cr/cheese and sour cream fluffy. Cook pudding as per package, using 3-1/2 cups milk. Offheat, add butter and vanilla, then cheese mixture. Pour into greased 9" springform w/ cookie crumb crust. Cover/chill 24 hours before serving.
WOW! Thanks for reminding me to bake more cheesecake. That looks wonderful. :) Very ‘New York’ style.
Since you mentioned ‘vanilla pudding’, it reminded me of this great tip: if you want to stabilize whipped cream (the real stuff you make yourself), add some vanilla pudding. I did it for a cranberry salad I made for a Christmas lunch - the salad had to travel about 2 hours & was then sitting out on a buffet table .... the whipped cream held up just great! Here are some links:
Stabilized Whipped Cream
https://therecipecritic.com/stabilized-whipped-cream/
Cranberry Salad
https://thecaglediaries.com/cranberry-salad/