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Three blonde, blue-eyed siblings are named Suzy, Jack and Bill.  What color hair does the sister have?:

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Topic Summary

Posted by: GoingNuts
« on: November 25, 2016, 06:21:06 PM »

I'm going to try without next time.  They are a PITA.
Posted by: momma2boys
« on: November 25, 2016, 04:22:43 PM »

I make cheesecakes all the time and I've never used a water bath.
Posted by: GoingNuts
« on: November 25, 2016, 01:05:26 PM »

Momma2, that looks amazing.  Interesting that they don't use a water bath.
Posted by: momma2boys
« on: November 24, 2016, 09:56:59 PM »

Posted by: Macabre
« on: November 24, 2016, 09:56:19 PM »

We've had pumpkin cheesecake since 1990--every Thanksgiving except for the one where we lived in Switzerland. It's the same recipe--from the 1990 November issue of Gourmet. This year's was amazing, even without pecans. Wowza.
Posted by: hezzier
« on: November 24, 2016, 09:44:04 PM »

This is my friend's recipe that she sent me.  I made it, it was delicious.  DS didn't like the sour cream topping part.  I think I might make a more traditional recipe at Christmas.

http://www.food.com/recipe/chocolate-lace-cheesecake-64972


I should note that we just subbed more cookie crumbs for the nuts in the crust.
Posted by: nameless
« on: November 19, 2016, 08:59:57 PM »

https://smittenkitchen.com/2006/11/candy-corn-for-really-lucky-grown-ups/

This recipe rocks.  Bourbon Pumpkin Cheesecake (there's only 1 TB bourbon, and that can be reduced...it's still a bit strong at 1TB, just a bit of an overpowering note)
Posted by: CMdeux
« on: November 19, 2016, 12:11:02 PM »

 :bye:  Hey, nameless!!

my favorite is Tyler Florence's Ultimate Cheesecake http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html

the sour cream does something magical

Best way to tell if "done"  (((omg is it done? how much jiggle should be left? I'm not sure...is it done? no? yes?))) is an instant read thermometer reaching 150F in the middle :)



I totally agree, btw-- the sour cream is magic.  This is a lot like my BFA, in-another-life recipe.  It always, always got RAVES.


I've even made it in a low-sugar version for my beta spouse and his family. 


Just wondering how it would play with pumpkin, though-- anyone have any thoughts on that one?


DD and her BF are making a cheesecake for T-giving, and have promised a pumpkin cheesecake-- I think that this recipe would work well with crushed hazelnuts in the crust (they are the only ones with FA's, so...)

Posted by: nameless
« on: November 18, 2016, 08:37:46 PM »

There's a mascarpone cheesecake recipe I used to have and I loved it --- might be Tyler's as well, maybe in his cookbook.

I love Smitten Kitchen's NY Cheesecake (with the subtle subtle citrus just really brightens it up)
Posted by: hezzier
« on: November 18, 2016, 05:17:12 AM »

Blueberry lemon sounds delicious.
Posted by: GoingNuts
« on: November 17, 2016, 06:21:49 PM »

Happy to see you nameless - I was asking about you the other day in the "Where are You" thread!

Posted by: nameless
« on: November 17, 2016, 05:07:34 PM »

my favorite is Tyler Florence's Ultimate Cheesecake http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html

the sour cream does something magical

Best way to tell if "done"  (((omg is it done? how much jiggle should be left? I'm not sure...is it done? no? yes?))) is an instant read thermometer reaching 150F in the middle :)
Posted by: hezzier
« on: November 16, 2016, 04:48:37 PM »

Good to know, I was thinking about using the kinnikinnik Oreo type cookies for the crust.  I emailed a friend this morning also and she sent me a recipe for a chocolate lace cheesecake which called for a chocolate crumb crust.
Posted by: YouKnowWho
« on: November 16, 2016, 03:48:14 PM »

I find GF graham crackers are ummm, gross ;)  (Plus many are not safe for the other kids).

I use Annies GF Bunnies or Lucy's cookies and crush them to make my crust.
Posted by: hedgehog
« on: November 16, 2016, 01:48:03 PM »

Like becca, I minx different things in.  To me a recipe is merely a starting point. I never use one just as written.