Chief Longwind Of The North
Certified/Certifiable
In this thread, I am asking; What is your most spectacular desert? I'm not talking about your favorite, or your go-to. I am talking about the most successful desert you have made with a visual wow factor, and that tastes so very good.
Mine is the Red-White-and Blue Ne york Cheesecake. It sonsisted of three, New york stile cheesecake, each with either a strawberry, blueberry, or sweetened cream cheese topping, all layered into a single graham cracker crust. Each layer was a complete, unbroken cheesecake filling, topped with one of the three toppings. Those who ate slices of it did not understand How I could make such a thing. Here is my secret:
Fist, you must have a good, 10-inch springf-form pan. Here is the cheesecake recipe:
Ingredients:
10” Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar (I use Splenda)
8 tbs. real butter
Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar (Splenda for me again)
3 tbs. Cornstarch
4 large eggs.
Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients. Spread evenly across the bottom and sides of either a 10 inch round springform pan, or a 9 inch square sprinform pan. Place pan with crust into the freezer for ten minutes.
Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften. Beat in the remaining ingredients until the filling is silky smooth. This is easier of course with an immersion blender, a mixer, or a wire whisk.
Preheat oven to 425 degrees F.
Pour 1/3 of the filling into the pie crust and smooth until the top is evenly distributed and flat. Place into the hot oven and bake for 15 minutes. Then, reduce the heat to 280 degrees F., and bake for 45 minus. At h the end of the banking time, gently shake the pan to see if the custard is set. If it is, remove the pan from the oven, slide a knife between the pan d sides and the crust, and remove the pan from the oven. Carefully slide a plastic cutting sheet under the cheesecake. Lift the entire cheesecake to a safe place and let cool. Re-assemble the spring-form pan. Line the pan bottom , and sides of the pan with parchment paper. Butter the parchment. Fill with 1/.2 of the remaining custard filling. place into the hot oven. As the custard bakes, the proteins in it will cause the filling to shrink a bit. When the second layer has finished baking, and the custard is firm, remove from the oven and again take apart the pan, and remove the custard onto another plastic cutting sheet, leaving the parchment. paper behind. Set aside
Finally, bake the last of the custard as you did the 2nd layer.
Let all layers cool to room temperature. Then, add 1/2 pkg. blueberry flavored gelatin to a can of blueberry pie filling in a saucepan. Bring to a simmer while stirring. Pour this mixture onto the bottom cheesecake layer (the one with the graham cracker side crust). Now, gently slide the 2nd layer on top of the first layer. Add 1/2 cup confectioners sugar,1 tbs. vanilla, 8 oz. of sour team. and 4 oz. of cream cheese together. Heat it in the microwave until soft and stir to combine. Spread this mixture on the top of the 2nd layer. When all is cooled, slide the third layer on top of the first two layers. Add 1 packet Knox unflavored gelatin to a 14 oz. can of strawberry pie filling. Heat until simmering. Stir to dissolve the gelatin into the pie filling. Spread on top of the top cheesecake layer.
Mix together one more recipe of graham cracker crust, and while still warm, press against the sides of the cheesecake to form a crust from the top of the existing crust to the top of the cheesecake top layer. Chill in your refrigerator for 3 to 4 hours. Serve to your family or guests, and get rave reviews.
Ok. Now it's time for you to wow me with your most extraordinary desert, and the recipe, and technique you used to make it.
Seeeeeya; Chief Longwind of the North
Mine is the Red-White-and Blue Ne york Cheesecake. It sonsisted of three, New york stile cheesecake, each with either a strawberry, blueberry, or sweetened cream cheese topping, all layered into a single graham cracker crust. Each layer was a complete, unbroken cheesecake filling, topped with one of the three toppings. Those who ate slices of it did not understand How I could make such a thing. Here is my secret:
Fist, you must have a good, 10-inch springf-form pan. Here is the cheesecake recipe:
Ingredients:
10” Crust:
1 1/4 cups graham cracker crumbs.
4 tbs. sugar (I use Splenda)
8 tbs. real butter
Filling:
6 - 8oz. pkgs. cream cheese
1 1/2 cups sour cream
2 tsp. vanilla
1 1/8 cups sugar (Splenda for me again)
3 tbs. Cornstarch
4 large eggs.
Preheat oven to 450 degrees F.
Melt the butter and combine with the remaining crust ingredients. Spread evenly across the bottom and sides of either a 10 inch round springform pan, or a 9 inch square sprinform pan. Place pan with crust into the freezer for ten minutes.
Place the cream cheese in a large, microwave safe bowl and heat on high for 1 minute in the microwave to soften. Beat in the remaining ingredients until the filling is silky smooth. This is easier of course with an immersion blender, a mixer, or a wire whisk.
Preheat oven to 425 degrees F.
Pour 1/3 of the filling into the pie crust and smooth until the top is evenly distributed and flat. Place into the hot oven and bake for 15 minutes. Then, reduce the heat to 280 degrees F., and bake for 45 minus. At h the end of the banking time, gently shake the pan to see if the custard is set. If it is, remove the pan from the oven, slide a knife between the pan d sides and the crust, and remove the pan from the oven. Carefully slide a plastic cutting sheet under the cheesecake. Lift the entire cheesecake to a safe place and let cool. Re-assemble the spring-form pan. Line the pan bottom , and sides of the pan with parchment paper. Butter the parchment. Fill with 1/.2 of the remaining custard filling. place into the hot oven. As the custard bakes, the proteins in it will cause the filling to shrink a bit. When the second layer has finished baking, and the custard is firm, remove from the oven and again take apart the pan, and remove the custard onto another plastic cutting sheet, leaving the parchment. paper behind. Set aside
Finally, bake the last of the custard as you did the 2nd layer.
Let all layers cool to room temperature. Then, add 1/2 pkg. blueberry flavored gelatin to a can of blueberry pie filling in a saucepan. Bring to a simmer while stirring. Pour this mixture onto the bottom cheesecake layer (the one with the graham cracker side crust). Now, gently slide the 2nd layer on top of the first layer. Add 1/2 cup confectioners sugar,1 tbs. vanilla, 8 oz. of sour team. and 4 oz. of cream cheese together. Heat it in the microwave until soft and stir to combine. Spread this mixture on the top of the 2nd layer. When all is cooled, slide the third layer on top of the first two layers. Add 1 packet Knox unflavored gelatin to a 14 oz. can of strawberry pie filling. Heat until simmering. Stir to dissolve the gelatin into the pie filling. Spread on top of the top cheesecake layer.
Mix together one more recipe of graham cracker crust, and while still warm, press against the sides of the cheesecake to form a crust from the top of the existing crust to the top of the cheesecake top layer. Chill in your refrigerator for 3 to 4 hours. Serve to your family or guests, and get rave reviews.
Ok. Now it's time for you to wow me with your most extraordinary desert, and the recipe, and technique you used to make it.
Seeeeeya; Chief Longwind of the North
