Your best cheesecakes, please. (No savory ones!)
I have gone into a cheesecake phase. I want to make a lot of different ones. I found a book in a local used store called _Cheesecake Madness_ (love the title) and it has my own creative juices flowing.
I must be better at it than I thought, because the pineapple macadamia nut cheesecake I sent up to My father in law's retirement party disappeared in under five minutes, and my mother in law was hollering amazed joyful hollers down the phone line.
What are your favorite inspired personal recipes?
I want to try pumpkin-with maybe a struesel kindsa crust and topping.
Maybe red-bean, or lotus paste!
Definitely my own Oreo.
I was thinking of maybe, somehow, doing a cheesecake with a scone crust? Clotted cream and jam on top?
WHite, milk and dark chocolate swirl.
NO CHOCOLATE BACON, PLEASE! I AM SICK OF CHOCOLATE BACON THINGS!
This is a crustless cheesecake I made awhile back for a Christmas holiday - it has become a family (and friends) favorite. Even a friend who said he doesn't usually eat dessert ate a decent sliced slice of it at a dinner last summer. I don't recall where I originally got the recipe (one link says Food & Wine from 11/92), but this is it exactly (posted by someone else who found it as well!)
I've made it with a gingersnap crust, but it seriously doesn' t need it. This is a light cheesecake (the sour cream helps lighten it) - I don't like leaden, sinks-in-your-belly cheesecakes.
It looks like this cheesecake - but without the crust. http://www.joyofbaking.com/CranberryS...
Cheesecakes are pretty fool proof, as long as you have the right technique. You can play w/ the number of eggs, cream cheese, adding sour cream, etc. For the crust, I use whatever "cookie" type base that's appropriate for the type of cheesecake. So, gingersnaps for pumpkin, granola for a key lime. I've also done a "leftover" cookie cust where I use whatever I have in the pantry--a good use for girl scout cookies that I didn't want to buy in the first place. I used their dulce de leche cookies for a dulce de leche cheesecake. Trefoils make a good base, using less sugar. It's good w/ an orange vanilla--kind of like a creamsicle cheesecake. If you use the regular graham crackers, I like to use brown sugar for a more caramel taste. With any swirl, just remove some of the cheesecake batter, add it in and swirl on top. I also like making a carrot cake base for a cheesecake.
I like the idea of a scone and clotted cream. I'd probably bake a large scone in the base of the springform pan, bake the cheesecake on top, swirling jam in part of the batter. Once done, top w/ clotted cream. I've done it w/ a Boston cream pie base cake, cream cheese on top and layered fruit over that w/ apricot jam brushed on top and it was really good.
You can also use mascarpone cream instead of a cream cheese but I like to go w/ more basic flavors so you don't overwhelm the mascarpone cheese.
That's what I figured, for the scone crust. Bake it in the pan already, maybe with an egg wash, top it with the batter, top all with the clotted cream and a drizzle of more jam.
With the numerous types of scones and jams, one could do a lot.
Ginger scone ginger cheesecake with lemon curd.
Currant scone crust with regular cheesecake and currant jam on top
Plain scone crust with strawberry Jam and
Gooseberry scone crust...
and on and on!