Barbecued N-A-D Oven Cheesecake
A rich, creamy oven-baked cheesecake with a graham cracker crust, topped with fresh fruit or whipped cream for a delightful dessert suitable for any occasion.
Ingredients
Instructions
- Set the cream cheese out to soften.
- Beat egg whites until stiff; gradually add sugar to the beaten egg whites.
- Add the softened cream cheese gradually until smooth.
- Mix in vanilla extract.
- Pour the mixture into the graham cracker crust.
- Bake at 275°F (135°C) for 25 minutes.
- Let the cheesecake stand until cool, then refrigerate.
- Top as desired with strawberries, cherries, or other fruits.
- To make whipped topping, whip the cream until stiff (do not overwhip).
- Add powdered sugar and vanilla to the whipped cream.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is fully softened to room temperature before mixing. If you want to reduce sugar, consider using a sugar substitute suitable for baking. You can also swap the graham cracker crust for a store-bought or homemade chocolate cookie crust for a different flavor. Serve with fresh fruit or a drizzle of chocolate sauce for added indulgence.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh strawberries or cherries for a burst of flavor. It pairs beautifully with Lemon Chiffon Cheesecake as part of a dessert spread. Consider offering a dollop of the whipped cream on top, or serve with a side of sweetened coffee or tea to balance the richness of the cheesecake.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. For longer storage, you can freeze slices. Wrap each slice in plastic wrap and place in an airtight container, where it can last for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued N-A-D Oven Cheesecake contains roughly 311 calories, with 9g protein, 33g carbohydrates, and 12g fat. It is a good source of protein (17% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! While a graham cracker crust is traditional, you can experiment with other options. A chocolate cookie crust adds a delightful twist, or you could even use a nut-based crust for a gluten-free version. Just ensure the crust is firm enough to hold the cheesecake filling.
How can I prevent cracks in my cheesecake?
To minimize cracks, avoid overmixing the batter, as incorporating too much air can lead to cracks during baking. Additionally, bake the cheesecake in a water bath, which helps maintain a consistent temperature and moisture level, leading to a smoother finish.
Is it necessary to whip the egg whites separately?
Whipping the egg whites separately until stiff peaks form helps create a lighter, airy texture in your cheesecake. This step is crucial for achieving the right consistency, so it's recommended not to skip it. If you prefer a denser cheesecake, you could mix whole eggs directly into the cream cheese mixture instead.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).