Baking picspam~
So I was totally going to post these months ago but couldn't find the memory card from my camera, so here they are now-- I've been toying with Cheesecake for a while and here are my more recent efforts~
This is a Mixed Fruit Cheesecake, the recipe for which I got off Food Network (managed to actually make a 'proper' round small cheesecake thanks to an old springform pan we got from Grandma, who only used it like twice XD)
For the crust, I used cinnamon graham crackers, the filling was a mixture of 1 lb. (about 2 pkgs) of 1/3 fat cream cheese, 1 1/2 lbs. regular (this probably gave the best consistency in terms of a traditional cheesecake-- very light and fluffy and gives just a little when you cut it). The fruit is frozen, lol cheating a mixture of blueberries, raspberries, bing cherries and strawberries, and the glaze was made from red plum jelly heated in a saucepan (the recipe itself calls for rasperry jelly but I kind of felt it would be too repetitive with the raspberries in there already as the topping; it worked pretty well actually)
LOL my sis still gives me a hard time because by the time she got to the dessert table it was all gone~ XD
This one is a basic cheesecake (the above recipe I've kind of stuck with for the filling, since in terms of size/portion/flavor it's about perfect for us), with a slight twist being a crumble topping sprinkled on during the last 10 minutes it was in the oven. So I guess we'll call it a Cinnamon Crumble Cheesecake XD
The crust is still cinnamon graham crackers, the filling this time around (experimenting with cream cheeses; in this case 1 lb. of 1/3 fat CC and 1 1/2 lbs. non-fat CC) had a slightly different but not really BAD consistency-- a little bit more like a custard, or maybe Key Lime/Lemon Mirangue Pie. The topping consists of a basic-ish streudel crumble; about a 1/3 stick butter, some cinnamon, brown sugar, cane sugar, oatmeal, and some crushed cashews.
Not... quite as good as the last one, but still pretty and edible XD
Aand last but not least, my take on a Peanut Butter Chocolate Cheesecake! Yeah, I know there are recipes out there that are more chocolate/PB in the filling itself but I kinda wanted a regular cheesecake with choco/PB accents instead of being THE THING ITSELF I guess.
Since this one was kinda more an experiment than the others, it... didn't turn out QUITE how I expected XD
The crust is cinnamon graham crackers but with a few scoops of creamy peanut butter mixed in before baking; when I actually pulled it out of the oven the crust was HUGE. Like, kind of more like a peanut butter cookie than a cheesecake crust XD Though the filling (this time 1 lb. regular, 1 1/2 lb. non-fat; a good midway-point consistency of the last two) didn't end up overflowing so that's something I guess.
Also, for the chocolate drizzle I opted to use some of that Magic Shell stuff that freezes on ice cream instead of regular melted chocolate, figuring that it would STAY that way overnight aaaaand it didn't XD Kept its shape but was basically melted chocolate by the time I got it to the party~
This is a Mixed Fruit Cheesecake, the recipe for which I got off Food Network (managed to actually make a 'proper' round small cheesecake thanks to an old springform pan we got from Grandma, who only used it like twice XD)
For the crust, I used cinnamon graham crackers, the filling was a mixture of 1 lb. (about 2 pkgs) of 1/3 fat cream cheese, 1 1/2 lbs. regular (this probably gave the best consistency in terms of a traditional cheesecake-- very light and fluffy and gives just a little when you cut it). The fruit is frozen, lol cheating a mixture of blueberries, raspberries, bing cherries and strawberries, and the glaze was made from red plum jelly heated in a saucepan (the recipe itself calls for rasperry jelly but I kind of felt it would be too repetitive with the raspberries in there already as the topping; it worked pretty well actually)
LOL my sis still gives me a hard time because by the time she got to the dessert table it was all gone~ XD
This one is a basic cheesecake (the above recipe I've kind of stuck with for the filling, since in terms of size/portion/flavor it's about perfect for us), with a slight twist being a crumble topping sprinkled on during the last 10 minutes it was in the oven. So I guess we'll call it a Cinnamon Crumble Cheesecake XD
The crust is still cinnamon graham crackers, the filling this time around (experimenting with cream cheeses; in this case 1 lb. of 1/3 fat CC and 1 1/2 lbs. non-fat CC) had a slightly different but not really BAD consistency-- a little bit more like a custard, or maybe Key Lime/Lemon Mirangue Pie. The topping consists of a basic-ish streudel crumble; about a 1/3 stick butter, some cinnamon, brown sugar, cane sugar, oatmeal, and some crushed cashews.
Not... quite as good as the last one, but still pretty and edible XD
Aand last but not least, my take on a Peanut Butter Chocolate Cheesecake! Yeah, I know there are recipes out there that are more chocolate/PB in the filling itself but I kinda wanted a regular cheesecake with choco/PB accents instead of being THE THING ITSELF I guess.
Since this one was kinda more an experiment than the others, it... didn't turn out QUITE how I expected XD
The crust is cinnamon graham crackers but with a few scoops of creamy peanut butter mixed in before baking; when I actually pulled it out of the oven the crust was HUGE. Like, kind of more like a peanut butter cookie than a cheesecake crust XD Though the filling (this time 1 lb. regular, 1 1/2 lb. non-fat; a good midway-point consistency of the last two) didn't end up overflowing so that's something I guess.
Also, for the chocolate drizzle I opted to use some of that Magic Shell stuff that freezes on ice cream instead of regular melted chocolate, figuring that it would STAY that way overnight aaaaand it didn't XD Kept its shape but was basically melted chocolate by the time I got it to the party~