Cheesecakes & Cheesecake Concoctions

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies or graham crackers. It may be baked or unbaked. Cheesecake may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup. Wikipedia

cheesecakes

 

 

 

 

cheesecake concoctions

 

 

 

 

 

 

 

 

 

savory cheesecake

 

 

 

 

 

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8 thoughts on “Cheesecakes & Cheesecake Concoctions”

  1. My son calls me the queen of cheesecakes, yet I hardly have any on here…I think because most of them are so large I usually just make them for company,

    I always follow the method I used years ago from cook’s illustrated unless I’m making one with a sour cream topping layer like the toffee cheesecake above, then it doesn’t matter if it cracks.

    I put together the cheesecake and then place it on a double layer of heavy duty aluminum foil and carefully pull it up the sides of the outside of the pan; trim it or fold it if you need to. You don’t want it too high or over the cheesecake so that condensation can drip in.

    Then put the cheesecake in a big pan – I have a huge glass lasagna pan I use but at the folks, I’ve used one of the big broiler pans, fill that halfway up the cheesecake with boiling water (make sure to remove one of the racks on the oven so there’s enough room) and put it in the oven.

    I take it out when the center is just a little jiggly but the edges are firm, then pull it out of the water and foil and let it sit at room temp until it is pretty cool, then refrigerate.

    Also, when I beat in the cream cheese, beat as little as possible, then add eggs one by one, again beating only until just mixed. I’ve heard that over beating can sometimes cause cracks.

    Works like a charm every time. Cheesecakes baked in the water bath seem to be creamier than the avg. New York Style, which is delish but a little harder, I think, for some people to eat. NY cheesecakes seem to be e a little more dense, maybe? Intense might be the word I’m thinking of, and a little firmer around the edges.

    TMI?

  2. We are big time cheesecake eaters here Mollie– I’m pinning those Dulce de Leche cheesecake bars!! (and I have 4 blocks of cream cheese in the fridge right now– how did you know??) Love all oyur cooking inspiration! Hope all’s well with you… xox

  3. Well all I can say is that I LOVE CHEESECAKE! I have been wanting to make one. I usually make the baked version and it almost always cracks. Have to figure out what I do wrong!! All those cheesecakes and variations look delicious.

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