Eve’s Cheesecake

May 31, 2023May 31, 20230 14

Eve's Cheesecake, a classic dessert with a creamy twist

by The Chefin Dessert

Prep

20 min

Cook

1 hour

Ready In

3 hours

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

453

Sugar

34g

Fat

29g

Eve's Cheesecake is a traditional dessert that has been enjoyed for generations. This creamy dessert has evolved over time to include various flavors, toppings, and styles that suit people's tastes. What sets this cheesecake apart from others is the use of instant pudding, which gives it that signature taste and texture that people love. While this dessert may not be the healthiest in terms of nutritional value, its rich and satisfying taste is perfect for those special occasions where a decadent treat is in order.

Instructions

1.	Preheat the oven to 180°C.
2.	In a mixing bowl, beat the cream cheese until it's fluffy and smooth.
3.	Add the egg yolks and mix well.
4.	Add the sour cream and sugar and continue to mix.
5.	Add the cornflour and vanilla pudding, mixing well until smooth.
6.	Gradually add the milk, mixing constantly.
7.	Add the cream and mix until smooth.
8.	Pour the mixture into a 20 cm springform tin.
9.	Bake for 45 minutes to an hour or until set.
10.	Allow to cool before chilling in the fridge for at least 2 hours before serving.

PROS

Eve’s Cheesecake is a creamy dessert that is both rich and satisfying.

It’s also incredibly versatile, allowing for different flavor variations and toppings.

CONS

This dessert is high in calories and fat, making it an occasional treat rather than an everyday indulgence.

Individuals with lactose intolerance or a dairy allergy cannot indulge in this dessert.

HEALTH & BENEFITS

While Eve’s Cheesecake is not the healthiest dessert option, it does have some health benefits.
Cheese contains protein and calcium, which are essential for bone health.
The dessert also contains milk, which is a good source of vitamin D and magnesium.

	625 g cream cheese
	4 egg yolks
	4 tablespoons sour cream
	1 cup sugar
	4 tablespoons cornflour
	50 g instant vanilla pudding
	1 cup milk
	250 ml cream