r/cheesecake

For this I did the NY style with added apple bits with apple spices (cinnamon, nutmeg, brown sugar and cloves)

Crust:

Like 20 golden oreos ground up

1 stick of melted butter

Mix and put in springfoam pan lined with parchment paper. Bake at 350° for 13-15 minutes.

While it's baking prep 3 medium apples, peel and core. Put in my food processor and add in:

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tbsp brown sugar

Mix until all apples are minced.

Cheesecake:

4 packages of softened cream cheese

2 c sugar

3 tbsp flour

1/2 c sour cream room temperature

1 lemon for zest and juice

2 tsp vanilla

6 eggs room temperature

Mix sugar, flour & cream cheese until smooth on low speed. Add in vanilla, lemon zest and juice, mix in. Add in the minced spiced apple mix. Add in the sour cream and mix. Add in the eggs one at a time until mixed in.

Pour into springfoam pan. Put in oven with a water bath set up. I put mine in a cake pan and set it in the middle of a cookie sheet with the water surrounding it.

Bake at 325° for 1.5 hours

Rest in the oven for an hour. Then on a rack for another hour. Then refrigerate for 4 hours to overnight

Recipe:

https://docs.google.com/document/d/13o5L1b5R3nVING5Q9Rb7Cq4uNQCwhx3GoxEz4qCKHko/edit?usp=drivesdk

I was busy doing my wife's birthday cake that was a strawberry Shortcake Ice cream cake....but I had time to make ice cream from cream cheese....and a apple one

So.....

Cheesecake Ice Cream

Ingredients

2½ cups heavy cream, divided

1½ cups granulated sugar

2 large eggs

12 oz light cream cheese, softened to room temperature

½ tsp fresh lemon zest (optional)

1 Tbsp fresh lemon juice

1 tsp vanilla extract

4 graham crackers, coarsely crushed

Steps

1. Whisk together 1½ cups of the heavy cream, the sugar, and eggs in a heavy saucepan.

2. Bring to barely a simmer over medium-low heat, then remove from the heat.

3. If desired, pour the egg mixture through a fine-mesh strainer to remove any lumps.

4. In a large bowl, beat the cream cheese until soft and creamy. Gradually beat in the hot cream mixture.

5. Cover and chill for 4–5 hours or overnight.

6. Add the remaining 1 cup of heavy cream, lemon zest, lemon juice, and vanilla extract to the cold mixture.

7. Freeze in an ice cream maker according to the manufacturer's instructions.

8. Transfer the ice cream to a freezer-safe container and stir in the crushed graham crackers.

9. Freeze for 3–4 hours, or until scoopable.

‘Tis the season 🎃

Chocolate cheesecake loaded with German chocolate filling (custard with pecans and coconut) on a pretzel crust.

I’m going through a hard time right now so I made a cheesecake for the first time, then I ate some. It was delightful.

I wanted to make a cheesecake for my Dad's birthday, even though we live in different countries right now, but I wanted to make something special to celebrate him. So I scrolled through Reddit for ideas and saw this post about a fried ice cream cheesecake.

I really love this recipe, it's delicious. However, I had to improvise a bit since I didn't have most of the special ingredients, such as the powdered honey (I mixed honey and sugar together and blended them, but couldn't dehydrate it, though) and freeze-dried ice cream (I used melted ice cream). Surprisingly, I found vanilla powder in my country. I also didn't have sour cream, so I left out the sour cream topping. I will definitely make this again, although next time I'll x1.5 or x2 the crust recipe so it's all-encompassing and thick, and I'll reduce the sugar in the cheesecake base to about 2 cups or 1 3/4 cups.

Thank you @u/hahahomicidal for sharing and for leading me to the recipe for this wonderful cheesecake. Here's the recipe.

​

# Brookies

**Servings:** 15 brookies

**Prep:** 15 minutes

**Cook:** 40 minutes

**Total:** 55 minutes

## Ingredients

### Brownie Batter

* ½ cup unsalted butter, melted (113 g)

* ⅓ cup cocoa powder (35 g)

* ½ cup granulated sugar (100 g)

* ½ cup packed light or dark brown sugar (110 g)

* ½ teaspoon salt

* 2 large eggs, room temperature

* 1 teaspoon vanilla extract

* ½ cup all-purpose flour (60 g)

* ¾ cup semisweet chocolate chips or roughly chopped chocolate (135 g)

### Cookie Dough

* ½ cup unsalted butter, room temperature (113 g)

* ½ cup granulated sugar (100 g)

* ¼ cup packed light or dark brown sugar (55 g)

* 1 teaspoon vanilla extract

* 1 large egg, room temperature

* ½ teaspoon salt

* ½ teaspoon baking powder

* ¼ teaspoon baking soda

* 1⅓ cups all-purpose flour (160 g)

* 1 cup semisweet chocolate chips (180 g)

## Instructions

1. **Preheat oven** to **350°F**. Line a **9×13-inch baking dish** with parchment paper or foil.

### Make the Brownie Batter

2. Combine the melted butter and cocoa powder in a large bowl. Whisk until the cocoa is fully dissolved.

3. Add the granulated sugar, brown sugar, and salt. Whisk until the sugar is moistened.

4. Whisk in the eggs and vanilla. Beat well for about **1 minute**.

5. Add the flour and mix with a spatula until only a few streaks remain.

6. Fold in the chocolate chips.

7. Spread the brownie batter into a thin layer in the prepared pan.

### Make the Cookie Dough

8. Beat the room-temperature butter, granulated sugar, and brown sugar on high for **3–4 minutes**, until light and fluffy.

9. Mix in the vanilla and egg.

10. Add the salt, baking soda, and baking powder and mix until combined.

11. Add the flour and mix until almost combined.

12. Fold in the chocolate chips by hand, reserving a handful for the top.

13. Drop spoonfuls of cookie dough over the brownie batter. It doesn't need to completely cover the brownies.

### Bake

Bake for 40 minutes 350° in spring foam pan lined with parchment paper. Cool on rack and make the cheesecake

Cheesecake:

2 packages of softened cream cheese

1 c sugar

1.5 tbsp flour

Lemon zest

1 tsp lemon juice

1 tsp vanilla

3 eggs room temperature

3/8 sour cream room temperature

Mix cream cheese, sugar, flour until smooth on low speed. Add vanilla, lemon juice and zest...mix. Mix in sour cream. Add eggs one at a time.

Pour over brookie. Bake at 325° for 1 hour and 15 minutes. With water bath. Rest in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight.

I know, the topping looks terrible 😅
I melted some pistachio cream, but it got way too hot. When I poured it over the cheesecake, it started melting the whole filling. I scooped off what I had already poured and then tried applying the pistachio cream directly from the squeeze bottle.
I tried to spread/fix it with a spoon, but it still started messing up the filling.
Do you think I should have put the cheesecake in the fridge without the topping first, waited until it was completely firm, and only then added the pistachio cream?

My first New York Cheesecake! I let my whipped cream sit out too long, so please don't judge me on that! Which do you prefer?

A dream of mine, come true.

Really happy with this next seasonal cheesecake. Layering the bottom with an in house gingerbread cookie crumble, a sweet and tangy pumpkin riccotta filling boasting with autumn spices, coating the top with a maple bourbon caramel and another crumble layer, a not so perfect pomegranate fluid gel. Finished with whip cream, m.b.c, candied pumpkin seeds, with a pumpkin spice tuile, and pumpkin spice powdered sugar.

Finally decided to try a classic New York style base, and I’m so glad I did. The density is just right. The topping is a quick mixed berry compote with fresh raspberries on top for that extra pop. It was a huge hit at my place!

cheesecake:

2 packages of softened cream cheese

1 c sugar

1.5 tbsp flour

1 tsp vanilla

1 tsp lemon juice

Lemon zest

3/8 sour cream room temperature

3 eggs room temperature

Mix cream cheese, flour, and sugar until smooth on low speed. Add in vanilla, lemon juice and zest mix. Mix in sour cream. Add eggs one at a time.

Pour into crust

Crust

2 packages (20) graham crackers crushed/ground up

3 tbsp sugar

1 stick of melted butter

Mix and line in prepared spring foam pan. Bake at 350° 13-15 minutes

Key Lime

1 can sweetened condensed milk

1/2 c lime juice

Lime zest

3 eggs yolks

Mix together.

Then bake cheesecake at 325° for 1 hour and 15 minutes. With water bath. About 25 minutes before the cheesecake is done add key lime. When done leave in oven for a hour. Then on rack for another hour. Refrigerate 4 hours to overnight....

Strawberry Glaze

1 c strawberries cut and mashed

1 c sugar

3 tbsp cornstarch

3/4 c water

Red food coloring

Combine sugar and cornstarch in saucepan. Stir in water and strawberries. Heat in medium until boiling, stirring constantly. Add in red food coloring. Cook until thick about 3 minutes or so.

Add to top Cheesecake with whipped cream