"Brunch" Cheesecake(Makes 16 To 20 Servings)
A delightful brunch cheesecake featuring a tender yeast-based crust topped with a rich, creamy cheese filling. Its subtle sweetness and vanilla aroma make it perfect for entertaining or a leisurely weekend breakfast. The combination of flaky crust and smooth filling offers a satisfying, indulgent experience for breakfast or dessert.
Ingredients
Instructions
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand until foamy (5 to 10 minutes).
- In a large bowl, combine flour and salt.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add 4 egg yolks to the yeast mixture and stir until blended.
- Stir the yeast mixture into the flour mixture until well blended; set aside.
Tips & Substitutions
For a richer flavor, consider using unsalted butter in the crust. You can substitute half of the cream cheese with mascarpone for a lighter texture. If you don't have warm milk, you can use water heated to 110°F. Ensure your yeast is fresh for the best rise. This cheesecake pairs beautifully with Oatmeal Squares for a delightful brunch spread.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for an elegant presentation. It pairs well with a light salad or a fruit platter for a balanced brunch. Consider serving it alongside Lania'S Best Pound Cake to create a delicious dessert table for your guests.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. To reheat, let slices thaw in the refrigerator overnight and enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of "Brunch" Cheesecake(Makes 16 To 20 Servings) contains roughly 303 calories, with 9g protein, 25g carbohydrates, and 11g fat. It is a good source of protein (18% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 621mg per serving (27% 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 cheese in this recipe?
Yes, you can substitute some of the cream cheese with ricotta for a creamier texture, or use flavored cream cheese for added depth. Just keep in mind that it may slightly alter the final taste of the cheesecake.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Avoid overbaking, as this can cause cracks and a dry texture.
What can I use instead of yeast?
If you prefer not to use yeast, you can opt for baking powder for a quicker crust. Use about 1 tablespoon of baking powder and mix it with the dry ingredients. Keep in mind that the texture may differ slightly from the original recipe.
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).