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Old 04-23-2008, 06:13 PM   #31
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Forgot, I often make citrus curds because I often have egg yolks left over. Lemon, blood orange, grapfruite, and lime are all nice with cheese cake.

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Old 04-23-2008, 06:14 PM   #32
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I love any berry pie filling - I am easy !!

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Old 04-23-2008, 06:23 PM   #33
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Tiramisu cheesecake and pumpkin cheesecake from the Cheesecake Factory are some of our favorites here.
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Old 04-23-2008, 06:47 PM   #34
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Another vote for Miss GG's Raspberries!!!!
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Old 04-23-2008, 07:03 PM   #35
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Originally Posted by Uncle Bob View Post
The simple, ubiquitous blueberry. Don't leave home without it!
Something borrow, something blue...

And those blueberries are even better if they are fresh, and mixed into a sweetend yogurt, then spread accross the top. But they have to be very good blueberries to be done like that, you know, like our Michigan wild blueberries (one of the fines flavors on the planet).

Cooked and spiced apple is great on cheesecake as well. It truly compliments the cheesecake flavor.

The next time you want to really impress someone with a standard New York Cheesecake, bake the custard in a parchment paper line springform pan. Remove the cheesecake from the pan when it is cooked and cooled. You will find that it shrank as it cooked. I used a thin, flexible plastic cutting sheet to move the custard. Next, bake a graham cracker crust according to standard directions and allow to cool. Fill the crust with something that can't be baked, like softend ice maybe a good strawberry flavor, and make very cold again. Then, take the custard and carefully insert it back into the partially filled crust. I did that and no one could figure out how I cooked that ice cream under that cheesecake. It was fun watching them try to figure it out. And the custard fit perfectly into the crust.

So you might try making a couple ten inch round cheesecakes rather than one large rectangular one and jazz it up a bit with this technique. It has wow factor. The hidden filling can be anything you want, even a good homemade fudge.

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Old 04-23-2008, 07:20 PM   #36
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Thanks, Goodweed, that certainly does sound wonderful. Unfortunately I have most of these one done, but I will certainly keep that for the future!
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 04-23-2008, 07:43 PM   #37
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Tart red cherries with sugar, cornstarch, water, a little red food color if they aren't as red as you'd like. Make a kind of pie filling and at the end add a little Frangelico liqueur. Maybe a pinch of salt, too. Top your cheesecake. This is delicious!
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Old 04-23-2008, 10:11 PM   #38
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Originally Posted by Dina View Post
Tiramisu cheesecake and pumpkin cheesecake from the Cheesecake Factory are some of our favorites here.
I usually go with cherries, or fresh strawberries or blueberries. I also like a good turtle topping, or snickers topping or Rieses Peices topping, etc.

But, both the Tiramisu and pumpkin topping sound great!
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Old 04-24-2008, 10:11 AM   #39
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Originally Posted by LPBeier View Post
Sorry Wart, I wasn't trying to be snarky.
I didn't think you were, I was making excuses for leaving a brain fart.

But alas, yes, cheesecake can affect the senses can't it!
I was having visions of Fostoria American pedestal cake plates with silver condiment settings on white linen with lace borders.

And the Carnage they would suffer.

Yeah, I was distracted.
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Old 04-24-2008, 10:15 AM   #40
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This is so simple, I've included my photo of it - lemon & lime zest, it is so fresh and light
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