We also We thinly sliced the strawberries for the topping instead of halving. My group and I swirled the strawberry preserve instead of mixing well and it gave the cheescake a beautiful color and desgin. My group and I made this cheesecake for a culinary arts II project with the intent to read the reviews and alter what need be. But im defiantly making this recipie again! But I was told that a baked cheesecake does have more of a cake texture so all was well. Only suprising thing was Its texture, It has more of a actual cake texture than a no-bake cheesecake. I made this for my 1st year anniversary and It turned out beautiful. I finally made this recipe and absolutely loved it. I have made it just because and for the holidays. I have been making this cheesecake for quite a few years now. When it boiled and thickened I added 3 T of strawberry jello powder. I made a glaze for the strawberries from 1 cup of sugar, 1 cup of water and 3 T of cornstarch. I substituted strawberry extract for the almond and added a tsp. I could cover it with strawberries to hide all the imperfections, sure, but I wanted it perfect naked. It also seemed lighter the second time, though it is still a rather dense cake! I also covered the top with foil after 40 minutes to prevent it from getting darker. Decided placing it in a water bath was necessary for my second attempt. The first time, I wasn't happy with it as it sank a bit from its edges (like in the picture actually). It was a huge hit and I'll make it again. Would use only 1/4 cup of jelly for the glaze next time. Also appreciated the tip to slice the strawberries on top a little smaller to make it easier to slice and eat. The shortbread cookie crust was good, but I may use a chocolate wafer cookie crust next time. I personally liked the subtle flavor the almond extract added. I also swirled dollops of the strawberry puree through the unbaked cake rather than mixing it entirely in the batter, which was even prettier. I set the cake in a pan with water to bake, and there were no cracks. Thanks to everyone who took the time to write reviews and give tips. This was the first time I made this recipe and it was a great success. The cheesecake cracked quite a bit, but this odd not detract from our enjoyment of it.Īs there are only 2 of us, I made a half quantity. I also made my own strawberry jelly by heating 200 g strawberry purée and 15g sugar to 60C and adding 2 soaked gelatine leaves. Not being in the US, I used digestive biscuits for the base. Definitely not as dense/cheesy as a standard cheesecake, tasty nonetheless, and the whole thing goes together in the processor - what's not to like? (The really expensive, sweet, sticky kind of balsamic - Pompeian would have been a disastuh.) Used amaretto cookies for the crust. I skipped the jelly glaze, sliced the strawberries thin and piled 'em high for the topping and sprinkled them with a little high-quality balsamic vinegar before chilling. Cracked like the dickens but we didn't care. OK this one is definitely going in the rotation. Looking forward to trying this with fresh raspberries next summer. Using local Puyallup berries from the freezer made it extra delicious. I followed the recipe exactly, minus the topping. There is something about having the berries as part of the filling that makes it better than basic cheesecake. This is one of THE best desserts I've ever made or tasted.
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