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Cheesecakes

5K views 22 replies 16 participants last post by  iheartfood 
#1 ·
What flavor cheesecakes do you all like the best?
 
#3 ·
I just love cheesecake....:lips:

A really good plain cheesecake, without the lemon flavor. I hate biting into what looks like a plain cheesecake and having it taste like lemon. Now, if it's supposed to be a "Lemon Cheesecake".....I'll like it:roll:....I know, strange.

I make a really good German Chocolate Cheesecake and a tasty, rich Peanut Butter Cheesecake.....yum!

Oh! almost forgot...Pumpkin Cheesecake of course!
 
#4 ·
I've found that as I'm getting older I'm enjoying nice tangy flavours to cut the richness of something like cheesecake or chocolate.

A nice lemon, lime, kumquat or fresh berry cheesecake hits the spot these days. Chocolate and cheesecake for me needs to be really good or it overwhelms me quickly.
 
#7 ·
My two favorites are crostata di ricotta with pine nuts, candied citron and a pasta frolla crust; and a classic "New York" cheesecake with vanilla and lemon zest, a splash of triple sec, in a nut/ vanilla wafer crust.

Funny you asked, because I made a cream cheese pie (graham cracker crust) for dessert tonight and over baked it.

Oh well,
BDL
 
#12 ·
I make a delicious mocha cheesesecake with Kahlua... I use cappuccino candy melts in place of the chocolate, in a basic chocolate cheesecake recipe. In a separate pan, I melt some dark chocolate, add some strong brewed espresso, a can of sweetened condensed milk, some heavy cream, and a splash of Kahlua. This gets swirled into the batter before baking. For the crust, I favor biscotti crumbs mixed with crushed hazelnuts. I use melted white chocolate, dark chocolate, and cappucino melts to decorate the top after it's been cooled, and garnish with chocolate covered espresso beans. Rich and delicious!
 
#20 ·
I like an "old school" Lindy's cheesecake. 5 packs of cream cheese in a 9" cake, a lemon-hinted shortbread cookie type crust, and real Bing cherries (dark black/purple) done up for a topping. Just the right hints of lemon and orange oil or rind, and that will kick the butt off any contemporary cheesecake, I'm tellin' ya!

For savory cheesecakes, I used to make a smoked salmon savory cheesecake which went over well. No crust, made with cream cheese and ricotta, heavy cream, smoked salmon, fresh dill, eggs, chives, whatnot, and a sour cream topping. Not overbaked, and served with good crackers or toasted bread. The options are unlimited, just find yourself a good "base" recipe for the custard, and put together whatever combinations appeal to you.

Stilton cheesecake sounds much better though!
 
#22 ·
Used to make chocolate cheesecake with chocolate icebox cookie base, caramel and combo of dark and semisweet chocolate. Then I found 30 year old recipe for 3-layer cheesecake. Bottom layer is dark brownie like, second layer milk chocolate cheesecake, top layar plain cheesecake.

Never looked at another recipe. This one not only tastes great, it looks like a million bucks.
 
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