half and half recipe
The Best half and half recipe
This recipe is perfect for any occasion—whether you’re serving it with pancakes on a weekend morning, as a side to breakfast burritos on a busy weeknight, or even as a standalone treat when you just need something warm and satisfying. It’s not too heavy, not too sweet, and it’s got just the right balance of creaminess and richness that makes it feel indulgent without being overly processed. Plus, it’s a great way to use up leftover milk or cream from other recipes, so there’s no waste. My family loves it because it’s easy to customize—add a pinch of cinnamon if you like, or a dash of vanilla for extra flavor. It’s simple, reliable, and always a hit.
Easy Half-and-Half Cheesecake
A creamy, two-layer dessert that balances tangy cheesecake with a sweet tomato sauce topping. Perfect for a crowd.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup full-fat Greek yogurt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup sour cream
- 2 large eggs
- 1 cup sour cream
- 1 cup sour cream
- 1 cup tomato sauce
- 1 cup heavy cream
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
👨🍳Directions
-
1
Preheat oven to 325°F. Line a 9-inch baking dish with parchment paper, leaving an overhang for easy removal. -
2
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press evenly into the bottom of the dish. -
3
In a large bowl, beat heavy cream, milk, Greek yogurt, sugar, vanilla, and lemon juice until smooth. Add sour cream and eggs, mixing until fully combined. -
4
Pour the cheesecake filling over the graham cracker base. Bake for 45–50 minutes, or until the edges are set but the center remains slightly jiggly. -
5
While the cheesecake bakes, heat tomato sauce, heavy cream, oregano, red pepper flakes, and salt in a saucepan over medium heat until simmering. Reduce heat to low and let it thicken for 5–7 minutes. -
6
Once the cheesecake is done, let it cool to room temperature. Pour the tomato sauce over the top and chill in the refrigerator for at least 4 hours before serving.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Piping bag with a star tip
- Baking dish (9-inch)
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Half-and-Half Cheesecake Works
❓ Frequently Asked Questions About Half-and-Half Cheesecake
1. What is half-and-half, and how is it different from heavy cream?
Half-and-half is a blended mixture of 12% fat from whole milk and 18% fat from heavy cream. Unlike heavy cream, which is nearly pure fat, half-and-half has a lower fat content, making it lighter in consistency. It’s commonly used in baking, coffee drinks, and sauces because it adds richness without being too thick.
2. Can I substitute heavy cream for half-and-half in a recipe?
Yes, you can, but the results may differ slightly. Heavy cream is richer and thicker, so you’ll need to adjust liquid ratios if the recipe calls for half-and-half. For example, if a recipe requires 1 cup of half-and-half, you can use ¾ cup of heavy cream and add 1–2 tablespoons of milk to thin it out. Always taste and adjust as needed.
3. How long does half-and-half keep in the refrigerator?
Half-and-half typically lasts about 5–7 days in the refrigerator when stored in an airtight container. To extend its shelf life, you can freeze it for up to 3 months, though texture may change slightly upon thawing.
4. Is half-and-half suitable for lactose-intolerant individuals?
Most commercial half-and-half products contain lactose, so they’re not ideal for those with lactose intolerance. Look for lactose-free versions or opt for alternatives like coconut milk or almond milk if you need a dairy-free option. Always check the label for allergen warnings.
