Chief Longwind Of The North
Certified/Certifiable
I'm making a Napoleon of sorts for a 4th of July potluck. It will consist of a cooked strawberry cheesecake base, with a no-bake cheesecake middle, and blueberry whipped topping. It will sit in a graham cracker crust. I have never made a fruit flavored whipped topping before and so could use some help. I read that you can make a standard whipped cream and while its whipping substitute fruit jam for some of the sugar. But I don't know the ratios, or how much can be added without destroing the whipped cream.
I also don't want it to melt in the sun. Any help would be appreciated. Of course, I prefer something tried and true.
I was going to make a red, white, & blue three layer baked cheesecake with strawberry, new york, and blueberry custards layered on top of each other, but feel this other idea would be lighter and more refreshing. If anyone is interested in the technique for making a triple layer baked cheesecake, let me know. I know how to do that.
Seeeeeya; Goodweed of the North
I also don't want it to melt in the sun. Any help would be appreciated. Of course, I prefer something tried and true.
I was going to make a red, white, & blue three layer baked cheesecake with strawberry, new york, and blueberry custards layered on top of each other, but feel this other idea would be lighter and more refreshing. If anyone is interested in the technique for making a triple layer baked cheesecake, let me know. I know how to do that.
Seeeeeya; Goodweed of the North