I'm thinking about trying out my new Calphalon springform pan tonight - John bought it for me me this weekend, love it!! If you know of any exceptional cheesecake recipes, definitely let me know - I have one that's pretty good, but Cheesecake Factory level delicious would totes be appreciated. Either way, I'll let you know how that works out.
Last night I made a pretty delish dinner in about 15 minutes - Morningstar Farms veggie riblets, macaroni and cheese, and a spinach salad with goat cheese, dried cranberries and almonds with balsamic vinaigrette.
The Morningstar Farms riblets are way better than the poor Gardenburger ones could ever hope to be - cooked evenly and the sauce was delish! John really wanted macaroni and cheese so I used real cheese to make the cheese sauce from Skinny Bitch. Turned out pretty good, but I think next time I'll use a sharp cheddar to make it a bit cheesier.
I'm not really a shoe person, but if there ever were a pair of shoes made just for me, these would be them. Are they worth spending $150 on though??Because I say definitely.
Boots=adorable! I say get them!
ReplyDeleteTried and true, the only recipe I use but make sure you use the extra tips. ie. water bath, cooling inside the oven and only barely beating in the eggs...http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx
ReplyDeleteI use the cheesecake recipe in my (OLD) Joy of Cooking. It's the one made with sour cream, like a thick glaze on top. I am not sure if you could make it vegan, but I have made it with fresh chevre instead of cream cheese from the store and it's pretty much The Best Thing Ever.
ReplyDeleteIf you don't have a copy of the JOC, I can email you the recipe if you like.
--Twwly (using my hubs Google account)
If you're looking for a good cheesecake recipe dude, I got just the thing. I used this Pumpkin Cheesecake one last Christmas from a Paula Dean cookbook, and let me tell ya, it was gone in minutes.
ReplyDeleteIngredients
Crust:
* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
Filling:
* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
***If you want to keep the cheesecake from cracking, you should definitely wrap the outside of the pan in foil, and use a water bath.
Rigel,
ReplyDeleteYou need to hit up BlueValentine... I'd guess that her cheesecake is probably the best in the universe.
She has secrets and won't share them with me, but hey, you're cute and stuff!
-Munke