r/cheesecake

Unfortunately I don't have a picture of the whole cake

First, so glad this sub is back up!
After the last flavor (Argentine alfajor), I wanted to play on the dessert theme again. Basque cheesecake has always been polarizing for me - no crust, burnt top, creamy. Wanted to add texture so made nearly burnt salted caramel chards that wouldn’t get soggy, a dark cherry compote that was tangy to play on the cream cheese custard, and chunks of the Basque. Each flavor riffed off each other and it’s becoming a top flavor in the rotation I think. Give it a try and let me know how it goes!

Make Basque cheesecake recipe of your choice, but in half portion (unless want the other half to eat!). I found a couple recipes online - choose your own.

Make go-to custard recipe - I do 1:1 whole milk:heavy cream, 6 yolks, 2:1 sugar to glucose. Vanilla paste. Lemon zest 1tsp.

Blend half the warm custard w/ half portion of cheesecake.

Compote - bag of frozen cherries/berries, 2tbsp lemon juice to taste and make it tangy, little salt and 4 tbsp sugar. Boil, reduce, chill.

Caramel shards (thanks for the spelling catch;) - make standard wet caramel, get very very dark amber, immediately spread out very thinly in sheet pan, spring salt. Break into small irregular shards. Chill.

Cure custard. churn. Layer components. Freeze. Eat.

Edit: it’s SHARDS not chards 😅🤪 thanks for the catch yall!

Chocolate layer, caramel layer on shortbread base

This idea is something I wanted to try.

Crust:

9oz bag of frosted animal cookies plus a dozen more

1 stick of melted butter

Used my food processor to grind up the cookies. Moved to bowl mixed in butter. Layered in prepared spring foam pan (with parchment paper and spray with cooking spray)

Bake at 350° for 10 to 15 minutes

Cheesecake:

(In pictures)

But I added

1 tsp honey

1 tsp cinnamon

Some nonpareils

To make it more cookie taste

Frosting:

See pictures

Then after spreading I added more nonpareils and cookies on top

I didn't have Biscoff butter so I made some from Graham crackers

Hands down, one of the best flavors I’ve ever made.

Maple cheesecake filled with the new banana nut m&ms. Chocolate chip cookie crust and topped with cream cheese frosting mixed with some cookie butter and more crushed m&ms

Blat:
300 grame biscuiti digestivi macinati
125 grame de unt

Crema:
600 grame crema de branza
300 grame de smantana grasa
3 oua
130 grame de zahar pudra
Esenta de vanilie si lamaie
Coaja de portocala

Topping:
230 grame de afine
100 ml apa
30 grame de zahar
1 plic gelatina

La cuptor pt 35-40 de min la 180 de grade

Edit: biscuitii se maruntesc si se amesteca cu untul topit, apoi se preseaza pe fundul vasului de gatit.

Toate ingredientele de la crema se amesteca si se toarna peste stratul de biscuiti sfaramati.

Se baga la cuptor pentru 35-40 de min la 180 de grade. Dupa ce se raceste, se face topping ul din ingredientele mentionate (+ zeama de la o jumatate de lamaie).

Edit2: afinele impreuna cu apa, zaharul si zeama de lamaie se dau in clocot vreo 3, 4 min.. apoi se adauga gelatina

its not the cleanest in terms of layers, but it tastes great :)

from the bottom up: nilla wafer crust, lemon cheesecake, raspberry gelee, lemon curd with gelatin in it, and then raspberry mousse :) didn't have enough raspberries to decorate unfortunately.

i know only one component is cheesecake, so ive just been calling it Layered Bullshit.

Recipes: lemon curd cheesecake by cooking tree on youtube

raspberry mousse by pastry living with aya

the raspberry gelee was basically just the raspberry sauce from aya's recipe with gelatin added

I gave it a shot. I was a little worried about the crust caving in during the baking process since I only did about a 2/3 batch for filling that I would normally do to leave room for the pudding on top. It caved in a little bit but after sitting over night with the pudding, it resaturated and made it slice without too much crumbling. Reviews have been great so far but it was definitely an experiment

I live in the Seattle suburbs. It’s blackberry, salmonberry, huckleberry, even wild raspberry country, but not cloudberry country. Regardless, I found a small patch a few miles from my house (no idea how they ended up there) and so I try to harvest enough to make something every summer.

I used my go-to Instant Pot cheesecake recipe for this, but mixed a few berries into the batter and then topped it with a layer of cooked-down berries in a bit of sugar. It was fruity, a bit tart, and delicious!

And here’s more pictures.

I really really have to learn to take better pictures. This has a graham cracker crust, mixed with 1 cup of pulverized Pistaco added. The filling it all pomegranate, then the outer ring, Pistachos. The ganache is straight Pomegranate Molasses.

Sorry that I can't take good pictures, and this is a gift, so I can't show it cut. Can anybody recommend an online photo class (using my phone)?

1 8oz block of cream cheese

1/4 cup of sugar

1 tablespoon of flour

A few drops of vanilla bean paste

3 tablespoon of clotted cream

1 egg and 1 egg yolk

Because it's been hot, I elected to do a no-bake.

EDIT: Here is the recipe:

https://drive.google.com/file/d/1_pIgMo0ModXyXRr7gg45XoYSGrHo5pRX/view?usp=sharing