unusual, creative or favorite flavorings for cheesecake
 

A while ago someone posted a recipe for Limoncello that sounded really yummy although I have yet to taste limoncello.

Since I love to make (and to a certain extent eat) cheesecake, I was curious as to what other people like to do with their cheesecake.

My favorite cheesecake is a variation of a recipe on the back of the Honeymaid graham cracker crumb box. The variation is I increase the amount of cream cheese, I add orange juice and i top the whole thing off with either canned mandarin oranges or berries. Tonight, I was making cheesecake and I had some leftover gewurstraminer that I couldn't finish up so I used a large dash (one quarter cup?) of the wine. It actually tasted pretty good...

Sooo...what are other people's unusual, creative or favorite flavorings for cheesecake?

Lil

this is for a baked cheesecake....using Nigella Lawson's "London Cheesecake" recipe. I use lemon juice of only 1 lemon and substitute 1 teaspoon of Lemon Myrtle (Australian native spice/herb)...very yummy

I add three tablespoons of Amaretto to my cheesecake. I've also used Contreau and I'm considering Gran Marnier.

I know you mean dessert cheesecakes, but just thought I'd add that non-sweet cheesecakes can be great for hors d'oeuvres/cocktail buffet type food.

The three types that I've made (and served to great reviews) are crab and wild mushroom cheesecake, chicken-taco cheesecake, and shrimp and andouille sausage cheesecake.

Byrd

Kimberley, the use of an herb Lemon Myrtle with lemon sounds yummy and intriguing...I have to try that. Do you think I can substitute lemon thyme instead of lemon myrtle?

Melng8, I would go for Grand Marnier. Have you tried Triple Sec if you like the citrus flavor? I LOVE orange and citrus flavors. I once tried a dash of Triple Sec with fresh strawberries and cream and it was pretty heavenly.

Byrd, can I have the recipe for shrimp and andouille sausage cheesecake? Thanks.

Lil

Before we all get creamed by the Fodor's "politically correct police" (anal-retentive division)for having the nerve to post something that isn't directly related to travel, pumpkin, canned or fresh, can also be added, as well as chocolate, Amoretto, Cointreau, etc...

just last week a recipe appeared here for a limoncello (lemon liqueur) flavored cheesecake
try doing a search here on limoncello or cheesecake

oops, sorry, I missed your first sentence, didn't mean to be redundant

I made a chocolate cheesecake with Bailey's Irish Cream liquor. It was a big hit at Christmas.

Flavor it with Frangelico, yummy.

My all-time favorite: New York style cheese cake baked over a generous layer of blueberries (or huckleberries) with a crust of ground hazelnuts and butter.

Caramel (Dulce de Leche)and Banana Cream cheesecakes (not together) are delicious....

Raspberry/tuna/garlic is one of my favorites. But liver/oregano/key lime is a close second.

Lil-
Email me at [email protected] and I'll send the recipe. (Sorry it took me a while to answer--I've been un-decorating and doing the after-Christmas cleaning!)

Byrd

Patrick -LOL- you are BAD!

Had an amazing white chocolate cheesecake at the Waterfront, Maui, USA. It had a chocolate crust, wonderful cheese, mixed lightly with blueberries///just lovely.

Ok, now I want to make every cheesecake mentioned here (except, possibly, for Patrick's--sorry, Patrick)
I've sackfuls of Meyer Lemons--I could make limoncello AND cheescake!

Sorry, Allisonm, I forgot the Prune/Parmesan/Tofu one.

Patrick, that one I might try!