Comments | bakebakebake: Vanilla Cheesecake Slice

cakecrumbs in bakebakebake

Vanilla Cheesecake Slice

Sep 18, 2012 00:13

Here's another treat I baked for Father's Day! This one went to my boyfriend's dad.

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cheesecake, custards, phyllo and puff pastry, bar cookies and slices, caramel

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pakaboori September 23 2012, 07:18:33 UTC

This looks so appealing, I can't wait to try it! However, it seems a bit beyond my skill level, so I have a few questions I hope you may answer ( ... )

cakecrumbs September 23 2012, 12:26:26 UTC

Let me know if I miss anything as I have a habit of getting carried away and missing parts ( ... )

pakaboori September 24 2012, 04:30:08 UTC

Whee, thank you for the reply! You didn't miss anything, and I'm feeling a lot more confident with the new information. Two more questions have occurred to me, though. First, by custard powder, do you mean something like Bird's? It's not used much here so I want to be sure. Second, did you make the lattice before or after refrigerating it overnight? I was assuming that it had to be made just prior to serving, ie after refrigerating.

Also, would you make this again?

pakaboori September 24 2012, 04:32:04 UTC

Also, in your instructions for the lattice you've written to dust with caster sugar - but it looks like you used (and called for in the ingredients list) icing sugar?

cakecrumbs September 24 2012, 10:09:44 UTC

Yes! Icing sugar, not caster! Thank you for pointing that out.

That Bird's stuff looks like the right thing. If it helps, I use Foster Clark's brand, which lists its ingredients as: "Cornflour (maize wheaten), sugar, salt, colours (102, 110), flavours". The exact content of the powder shouldn't matter too much as I add so many extra things to the custard the custard powder ends up acting just as a thickening agent with a little extra flavour ( ... )

pakaboori October 6 2012, 01:23:25 UTC

Belated thank you for your follow up comments! I finally made the slice this week for my birthday, although I had to make a series of last minute alterations so your recipe was more a guide for my chaos. I did find the vanilla bean paste, though, and it's lovely! I also found the skewer technique easier than I thought it would be, although I didn't do a full lattice (four roman numerals for my age instead).

Thanks again! Your post really caught my eye, and then my imagination, and I'm glad I could follow through on attempting it as a departure from my usual baking :)

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