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Angel Cheesecake

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Ingredients

3 cups all-purpose flour
2/3 cup finely chopped pecans
2/3 cup brown sugar
1-1/4 cups melted butter
1 cup granulated sugar
2 envelopes unflavored gelatin
1/2 teaspoon salt
23 cup whole milk
1/3 cup heavy cream
6 egg yolks
4 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla
2 cups heavy cream
3 tablespoons powdered sugar

Angel Cheesecake

This velvety smooth cheesecake is on a crunchy streusel base, then topped with more streusel.

  • Serves 16
  • Medium

About This Recipe

This fabulous cheesecake recipe has a streusel top and bottom and in between, it’s the most silky, creamy, and smooth cheese filling you have ever tasted. It uses unflavored gelatin for structure, as well as cream cheese, egg yolks, and whipped cream. Everyone I have served Angel Cheesecake to has swooned.

This recipe is completely different from my other no bake Creamy Cheesecake recipe; the ingredients are different and so is the method.

This makes a big pan of cheesecake, which is good because it goes fast. Cut it into squares (the size is up to you, but be warned; this cheesecake must seem light, but it’s quite filling) and serve it on your prettiest plates for the perfect dessert.

The brown sugar streusel is made in an unusual way. It’s spread loosely in the bottom of a pan, then baked and stirred until it is light golden. Part of the streusel is then pressed into the pan, and the rest is saved to top the unbaked cheesecake filling.

It may seem like there are a lot of ingredients and a lot of steps, but overall this isn’t a difficult recipe. Just take your time and follow the steps.

And enjoy every luscious bite.

How to make the best Angel Cheesecake

  • Make sure that the cream cheese has been softened. Most people say to leave it out of the fridge for a couple of hours, but I don’t like doing this for food safety reasons. I microwave each block for 15 seconds on 50% power, then let stand for a couple of minutes.
  • Be careful not to over-soften the cream cheese, because you need the structure for the texture.
  • Make sure you pay attention when you are heating the gelatin with the sugar, milk, cream, and egg yolks. Do not let this mixture boil or it will affect the gelatin. Stir constantly with a wire whisk until the gelatin is dissolved.
  • You must use an electric mixer to beat the cream cheese into the gelatin mixture for the best texture.
  • Save the egg whites to make meringue cookies or a pavlova!

Why this recipe works

  • The sweet and crunchy streusel base and topping are the perfect foil for the velvety cheesecake.
  • And I mean velvety.

Steps

1
Done

Preheat the oven to 400°F. In a large bowl, combine the flour, pecans, and brown sugar and mix. Add the melted butter and mix until crumbly.

2
Done

Spread the crumbs evenly in a 13x9" pan. bake for 14 to 15 minutes, stirring twice, until the crumbs are golden brown. Reserve 2/3 cup, then press the remaining crumbs into the pan. Set aside.

3
Done

In a large saucepan, combine the granulated sugar, gelatin, and salt and mix with a wire whisk.

4
Done

Stir in the milk, 1/3 cup heavy cream, and egg yolks and whisk to combine. Cook this mixture over medium heat, stirring constantly with the whisk, until the mixture starts to thicken and the gelatin is dissolved. This should take 7 to 10 minutes. Watch the mixture carefully and do not let it boil.

5
Done

Remove the pan from the heat and, with a hand held electric mixture, beat in all of the cream cheese packages until smooth.

6
Done

Now in a medium bowl, combine the vanilla, 2 cups heavy cream, and the powdered sugar. Beat until stiff peaks form.

7
Done

Fold the whipped cream into the cheesecake mixture and spread carefully on the streusel in the pan. Sprinkle with the reserved streusel.

8
Done

Cover and chill for 4 to 6 hours until firm. Cut into squares to serve.

lindaBest

Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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