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leftover cheescake batter...

cookieluvntasha Sep 10, 2009 10:47 AM

Ok, so I made this deLISH cheesecake and have some leftover batter because my pan was small. Does anyone have any ideas as to what I can do with this? I was thinking about making mini chessecakes in a large muffin tin with graham cracker crust, or using a browine box mix and swirling the cheesecake batter in to make cheesecake brownies. The recipe I used called for a springform pan and a water bath of course, so I don't know If I can even use a muffin tin, or if the browine will get done before the cheesecake!???? I just hate waste and the recipe called for 6 eggs, 3 containers of cream cheese, and a 16oz ricotta...so don't want to just toss it if I can still benefit from its yumminess. TIA!

  1. c
    cheesecake17 Sep 10, 2009 11:03 AM

    Line a muffin tin with paper or foil muffin cups, and make mini cheesecakes like that. Or line a small baking pan with foil and then pat in the crust. and pour in the filling. Make sure there's some overhang of the foil so you can lift the cheesecake out of the pan when it's cool. Then cut into bars.

    1. scuzzo Sep 10, 2009 11:06 AM

      Easiest crust ever for mini cheesecakes...use a vanilla wafer whole in the bottom of a foil muffin liner!

      Sometimes I swirl melted chocolate into plain cheesecake batter, and it's awesome! Don't overswirl! I like to get some hard ribbons of solid chocolate...

      2 Replies
      1. re: scuzzo
        Sooeygun Sep 10, 2009 12:36 PM

        Other cookies work as well. I have used oreos (filling and all). Also good is a round of cake or brownie in the bottom.

        Other things work well as swirls too. I have used caramel or butterscotch sauce, lemon curd, jams and jellies.

        1. re: scuzzo
          Popkin Sep 11, 2009 07:50 AM

          My mom uses nilla wafers for hers too :D

          For the topping, we always did half with melted semi-sweet chocolate on top, or sour cream mixed with sugar and maybe a hit of vanilla.

          As to what you should do with the leftover batter? spoon into a bowl and serve as far as I'm concerned lol

        2. greygarious Sep 10, 2009 11:28 AM

          If you go the brownie route, mix some flour into the cheesecake batter until it has the consistency of the brownie batter. Put the brownie batter into the pan, dollop the cheesecake batter on top, and swirl with a knife or rubber scraper. They will finish baking at the same time.

          1. cookieluvntasha Sep 10, 2009 11:35 AM

            Thank you...Thank you...and Thank you!

            1. coll Sep 10, 2009 12:23 PM

              You can make deep fried cheesecakes (I've heard them called Xangos but don't know if that's just a brand name). Just wrap batter in egg roll wrappers and deep fry. Cut in half, stand up and drizzle with fruit syrup or dulce de leche to serve.

              6 Replies
              1. re: coll
                Phurstluv Sep 10, 2009 03:55 PM

                Wow. That sounds awesome!!!

                1. re: coll
                  scuzzo Sep 10, 2009 04:30 PM

                  Wicked idea!

                  1. re: coll
                    i
                    irishnyc Sep 10, 2009 04:47 PM

                    Wouldn't you need to cook the batter first? Sounds messy as you've described.

                    1. re: irishnyc
                      coll Sep 11, 2009 04:19 AM

                      There's not that much in there, I think it would cook like any deep fried item. Actually have only had pre-made so can't say for sure. Can do the same thing with ice cream too, and then you have to be careful not to cook too much!

                      1. re: irishnyc
                        lulubelle Sep 11, 2009 04:24 AM

                        You could freeze it and then cut it into chunks and wrap.

                        1. re: lulubelle
                          h
                          HillJ Sep 11, 2009 03:58 PM

                          like cheesecake lollipops. Place squares on a long wooden stick. Dip in melted chocolate, roll in nuts or chips. Freeze & serve.

                    2. chowser Sep 10, 2009 02:17 PM

                      You can also dollop it on top of carrot cake batter before baking and get a great carrot cake cheese cake.

                      1. a
                        Allice98 Sep 11, 2009 04:59 AM

                        You can also bake cheesecake batter with no crust... regular pan, waterbath etc... after it is baked you scoop it out and stuff it into the hallows of strawberries.

                        If you are feeling truly decadent after that, dip them in chocolate.

                        1. h
                          Hassley Sep 11, 2009 09:19 AM

                          I don't know how think the batter would be... not too familiar with baked cheesecakes... but perhaps you could do some mini cream cheesecake snacks using mini bagels? You could swirl some of the batter atop half pieces of mini bagels and have an open faced little "bagel with cream cheese" snack. Maybe even drizzle some strawberry sauce over the bagels first, so it absorbs some of the fruity flavour.

                          Edit: After looking at your recipe for the batter this might actually be best done in the way that Allice just suggested for strawberries... cook the batter first, cream, and pipe onto the mini toasted bagels with strawberry jam.

                          1. Adrienne Sep 11, 2009 02:12 PM

                            I agree with dumping it over the batter for any other cake (brownie, carrot cake, etc).

                            But another idea... spoonfuls into a pancake batter, not mixed in too much. I had this at a brunch place - I think they also put bananas in the batter. It was amazing.

                            1 Reply
                            1. re: Adrienne
                              chowser Sep 11, 2009 04:03 PM

                              Good idea on adding it to breakfast food. I've never done it but I wonder how it would be baked w/ cinnamon buns? I'm going to have to try it.

                            2. jeniyo Sep 11, 2009 02:19 PM

                              you an also do a black bottomed cupcakes. basically chocolate muffins stuffed with cream cheese~~ it was very good...like this one.

                              http://smittenkitchen.com/2007/06/pot...

                              it all depends how much you have left though. I second the brownie idea. you can even freeze brownies if you can't finish it all...

                              1. ipsedixit Sep 11, 2009 04:07 PM

                                Just eat spoonfuls of it raw.

                                1 Reply
                                1. re: ipsedixit
                                  chowser Sep 11, 2009 04:09 PM

                                  ooh, or dolloped on chocolate chip cookies...

                                2. Emme Sep 11, 2009 08:33 PM

                                  Form balls and freeze -- if necessary add a little more flour and sugar -- then dip in chocolate for Cheesecake Truffles.

                                  if you're willing to eat it "raw," you could make a trifle--
                                  -layer broken graham cracker pieces or crumbs mixed with cinnamon, raspberries and/or thinned raspberry preserves, white chocolate shards....
                                  -ladyfingers with lemon curd, raspberry preserves

                                  OR, swirl into and make baked oatmeal

                                  1 Reply
                                  1. re: Emme
                                    a
                                    Allice98 Sep 12, 2009 05:34 AM

                                    I completly forgot about that - the cheesecake balls. i have seen them frozen on sticks before,,,,, just an idea. they were i believe called cheesecake lollipops.

                                  2. j
                                    jsaimd Sep 12, 2009 04:04 PM

                                    Thin with half and half or whole milk if necessary, take up to 170 slowly, cool overnight and freeze into cheesecake ice cream.

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