One of the first things I learned to make as a child was “Impossible Pie”, a dish named for the transformation that occurs as it bakes. Ingredients are spread in a pie plate, a mixture of biscuit mix, eggs and milk is poured over the top, then it goes in the oven where the mixture “magically” separates and forms a crust. My favorite flavors were the cheeseburger and taco versions, and at some point I made the broccoli & chicken pie for my mother. However, it took me 30 years to try the cheesecake version. Was it worth the wait?
I guess so because Todd enjoyed it and it was super fun to put prepare. I learned a few things along the way, though. First, making it in 4 1/2 inch springform pans or maybe any size springform pan is not ideal. The sides buckle in and look shriveled. Stick with a pie dish. Or if you want to try a half-size version, you could try making it in a loaf pan. That’s probably what I’m going to do next time.
Also, make sure to use a blender rather than a handheld mixer. I tried it both ways and while the mixer version tasted okay, it was lumpier and had cracks. Finally, be ready for a really dense cheesecake. Someone in the Betty Crocker review section described this as similar to Polish cheesecake. I imagine there are lots of different types of Polish cheesecakes, but this biscuit mix cheesecake certainly did remind me of the one Polish cheesecake I ever tasted.
- 3/4 cup milk, room temperature
- 2 large eggs, room temperature
- 1 cup sugar
- 2 teaspoon vanilla
- 1/2 cup Bisquick baking mix
- 2 (8 oz) packages of cheese, softened
- Optional Topping: 1 cup sour cream mixed with 2 tablespoons of sugar and a splash of vanilla
- Preheat oven to 350 degrees F. Grease a 9 inch pie plate generously with butter or spray with cooking spray.
- In a blender, blend the room temperature milk, eggs, sugar, vanilla and Bisquick for 15 seconds. Cut the softened cream cheese into pieces and add it, then blend for about 2 minutes or until smooth.
- Pour mixture into pan and bake for about 40 minutes. Let cool at room temperature for about an hour, then chill thoroughly before serving. If you want, you can make a topping. Mix the topping ingredients together and spread it over the cake once cool.