"The Missouri of Cheesecakes"
Pumpkin cheesecake recipe #6, deliciously and efficiently entitled "Pumpkin Cheesecake," is a low-fat masterpiece. It uses reduced-fat vanilla wafers for the crust, three blocks of fat-free cream cheese and two blocks of 1/3-less-fat cream cheese. For a low-fat cheesecake, it isn't bad. I wouldn't spit it out of my mouth or anything, but I probably wouldn't go back for seconds. It wasn't as creamy as the other cheesecakes, on account of the reduced fat content. It also seems to have formed a bit of a thick skin/crust on the top and sides. This could be from the lack of fat or from the lack of a water bath. Either way, the result is less than desirable. The flavor is adequate, but perhaps a boost in the spices would make it a little less bland. The recipe (from Cooking Light, by the way) does not include a topping. I'm fairly adamant about toppings for cheesecakes, so in keeping with the low-fat theme, I made a maple whipped cream topping using no-sugar-added maple syrup. Gentleman Caller called it "the Missouri of cheesecakes. It's OK, but there are options that would be a bit less bland."
So, for those pious healthy eaters, this cheesecake is for you. It is thoroughly sufficient. But a bon vivant wouldn't be satisfied with such a dearth of fat and flavor.
In other news, I superglued my fingers together yesterday. Accidentally, this time. I was trying to make a necklace.
Dinner tonight: Cider-roasted chicken; autumn apple, grape and cheddar salad with pecans; green beans of some sort