At my house, on the other hand, cheescake usually comes from a box. As in those quickie pudding-type mixes. It has a graham cracker crust, but the resemblance to Real Baked Cheesecake ends there. This is the type that I call "Refrigerator Cheesecake". There are even some homemade versions of this out there, but whether it's from a box or made from scratch, it's still Refrigerator Cheesecake.
I was going through recipes recently, though, and I came upon one that I had forgotten about. Anybody but me old enough to remember when Bisquick came out with several different "Impossible Pie" recipes? These were crustless mixtures that, when baked, formed a firm enough bottom and edge that you don't need a crust to cut and serve it just like pie. I think the first one was Impossible Coconut Pie, but they came out with several other sweet Impossible Pies, as well as some savory ones that were quiche-like, but again, crustless.
Many years ago I used to make a cheesecake adapted from one of these type of recipes. Made with cream cheese, eggs, sugar, etc, and a small amount of Bisquick or other baking mix, it makes just the right pie-sized Real Baked Cheesecake. Top it with sweetened sour cream, with or without a little fresh fruit on top, and you have a yummy cheesecake without all of the time, expense or work of traditional cheesecake, and as added benefit, it makes a smaller, pie-sized cheesecake. Which is a good thing because I am portion-control challenged when it comes to Real Baked Cheesecake.
- 2 8oz pkgs cream cheese
- 3/4 c sugar
- 1/2 c Bisquick
- 2 eggs
- 2 t vanilla
- 1/2 t grated lemon peel
Mix all ingredients, beat until smooth, approximately 2 minutes, and pour into a greased 9 inch pie plate.
- 1 c sour cream
- 2 T sugar
- 2 t vanilla
Mix all ingredients together and pour over the top of the cheesecake.
Let cool, and refrigerate (if you can) 2-3 hours or until you can't stand it anymore.
Notes: I made this in a 9 1/2 in pie plate because that's all I have at our Georgia apartment. The recipe calls for a 9 in, I might even go slightly smaller to make it a little thicker. Not sure how would work at the "puffed" stage, though.