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What kind of cheesecake should I make?
They are having a dessert contest at my husband's office and I want to win!!! I make a mean cheesecake, so that's definitely the direction that I'll be going, but I'm not sure what kind to make. I'm into flavors that are a little more delecate and subtle (well, as subtle as a cheescake can be), so I was thinking about making a coconut cheescake with key-lime curd anglaise (a sweet sauce that is a little more tart than pie filling, but also a little more rich) and a peach cheesecake with gingersnap crust made with local, organic peaches.
BUT-the people I will be serving may not have that sophisticated of taste and I may want to opt for something a little more in-your-face, like something involving chocolate...such as a white chocolate rasberry cheesecake, or even a black-and-white cheesecake, or possibly a chocolate covered strawberry cheesecake.
What do you think? What kind of cheesecake will be sure to impress and satisfy? I'm making two, so any suggestions would be great.
Bananas Foster Cheesecake with Caramel Butter Sauce
Cookie Crust:
11 vanilla sandwich cream cookies, crushed
3 tablespoons butter, melted
Bananas Foster Filling:
24 ounces cream cheese, [softened]
3/4 cup dark brown sugar
5 teaspoons cornstarch
3/4 teaspoon ground cinnamon
3 eggs
1 egg yolk
2/3 cup puréed banana (2 small bananas)
3 tablespoons banana schnapps
3 tablespoons light rum
2 teaspoons vanilla extract
For crust: In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
For filling: In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, mixing to combine after each addition. Beat in puréed banana, banana schnapps, rum and vanilla extract. Pour the cream cheese mixture over the crust. Bake at 350 degrees F. for 15 minutes. Lower the temperature to 225 degrees F. and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Chill, uncovered, overnight.
Just in case this cheesecake isn’t quite rich enough to suit your taste, top it off with
Caramel Butter Sauce:
1 cup butter
1 cup light brown sugar
2 tablespoons corn syrup
2 tablespoons dark rum
2 tablespoons Galliano
3 bananas, peeled, and cut into 3/4-inch rounds
1/4 cup heavy cream, scalded
Melt butter with brown sugar and corn syrup in heavy saucepan, stirring often. Stir in the rum and Galliano. Bring to a boil and simmer 2 to 3 minutes, until thickened and bubbling. Add 3 bananas, peeled and cut into 3/4-inch rounds. Remove from heat and slowly pour in hot heavy cream, stirring constantly. Top each slice of cheesecake with a generous portion of this scrumptious sauce.
--smartiepants, Yahoo Answers
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Triple Citrus Cheesecake
--Kraft Foods
Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings
1 cup Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp. all-purpose flour
19 pecan halves
Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
Yield: Makes 16 servings
--Southern Living Cook-Off Grand Prize Winner, 2002
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