2601 Vaughn Poached Cheesecake Recipe – a delicious recipe with sugar, water, cream cheese, granulated sugar, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make caramel: Set out two 1 1/2-qt ovenproof bowls.
2
Heat sugar in water over medium-high heat in heavy skillet, stirring constantly as it caramelizes.
3
Pour half the caramel into each bowl, tipping to spread the caramel around the bottom and sides.
4
To make cake: Preheat oven to 325 degrees.
5
Mix cream cheese and sugar together.
6
Add in Large eggs, yolks and cream; mix, scraping sides of bowl often.
7
Blend in orange peel and vanilla.
8
Pour half into each of the caramel-lined bowls.
9
Place bowls in baking pans and add in warm water to a depth halfway up the bowls.
10
Bake 1 1/2 hrs.
11
Turn off oven and leave bowls in oven another hour.
12
Cold slightly.
13
Chill.
14
When ready to serve, take a knife and go around the edge of each bowl to release the cake, then invert the cakes onto plates.
2959
kcal
Calories
178
g
Fat
290
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 c. granulated sugar, 1/2 c. water, 3 lb cream cheese (six (8-oz) pkgs.), 3 c. granulated sugar, and more.
Yes, 2601 Vaughn Poached Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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