FabSwingers.com > Forums > The Lounge > Your favourite cheesecake
Your favourite cheesecake
Jump to: Newest in thread
 |
By *phrodite OP Woman
over a year ago
(She/ her) in Sensualityland |
"Any, I bloody love cheesecake.
I had a pecan one the other night and I'm pretty certain I'd kill for another. "
Not had pecan cheesecake but can imagine that to be nice.
I like the English chilled cheesecakes with fruit like strawberries or raspberries.
I also love chocolate cheesecake. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *phrodite OP Woman
over a year ago
(She/ her) in Sensualityland |
"I've recently developed a bit of an addiction for Lidl's strawberry/cream Swiss-roll....  "
On whom or what do you feel to put the blame for this or are you taking personal responsibility? |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"I've recently developed a bit of an addiction for Lidl's strawberry/cream Swiss-roll.... On whom or what do you feel to put the blame for this or are you taking personal responsibility?"
I really don’t know how I got started on it…. but it's just so light and moist and flavoursome...... and cheap !!! and when they run out of stock nothing else seems to satisfy my yearning for it .....  |
Reply privately, Reply in forum +quote
or View forums list | |
Home-made Lindy's New York) Cheesecake.
The recipe was published in Duncan Hines's Food Odyssey in 1955.
For your delectation I present the recipe. The cake can be made with or without the crust.
Crust
Seeds stripped from 2" length of vanilla bean 4 oz plain flour 1/4 cup sugar 1 teaspoon grated lemon zest 1 egg yolk 1/4 teaspoon salt 4 oz butter
Mix flour, salt, sugar, lemon zest & vanilla seeds. Add egg yolk & butter. Knead to dough, cover with clingfilm and chill for 1 hour or so.
Pre-heat oven to 200C
Roll out the pastry dough to 1/8" and cover the lightly oiled base of a 9" cake tin (retain remainder of the pastry dough). Bake the base in the centre of the oven for 10-12 minutes until golden. Remove and cool for 10 minutes before placing in the refrigerator for 30 minutes. Oil the inside edges of the cake tin and line with 1/8" layer of the remaining pastry dough.
Filling
2 1/2 lb cream cheese 12 oz sugar8 3 tablespoons plain flour 1 1/2 teaspoons grated lemon zest 1 1/2 teaspoons grated orange zest 5 whole eggs plus 2 egg yolks 2 oz double cream
Mix the cream cheese, sugar, flour, lemon & orange zest and sugar until smooth. Add the eggs / egg yolks one at a time, beating in lightly. Mix in the cream.
Pr-heat oven to 240C
Pour filling into prepared crust and bake in the centre of the oven for 15 minutes then reduce to 100C and continue baking for a further 60 minutes. Cool and then refrigerate.
Remove from refrigerator 1 hour before serving.
So, in the style of the Great British Bake Off:
3, 3, 1 .... bake.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
when I was in Australia noosa the cook at the back packers made the best cheese cake ever all of them were good (made with love) but a rocky road stile one was to die for. I used to sell a lot of them when I was working  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *phrodite OP Woman
over a year ago
(She/ her) in Sensualityland |
"Death by chocolate fudge cake.
No fair I wont some NOW.And chocolate cake as well?;-)
I thought you'd be more the black forest type, coco???  "
I am anybody's type given a choice of sophisticated ...cakes |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"or any other cake....?;-)
A lemon cheesecake I bought from the Co op last night.(Am I allowed to advertise?)Only if you share"
Honestly I ate half of it myself!Lovely light and tangy! |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
