unusual, creative or favorite flavorings for cheesecake
Dec 28th, 2003 | 10:36 PM
#1
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Joined: Dec 2003
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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
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
Dec 29th, 2003 | 05:47 AM
#4
Joined: Jan 2003
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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
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
Dec 29th, 2003 | 08:15 AM
#5
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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
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
Dec 29th, 2003 | 08:28 AM
#6
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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...
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Dec 30th, 2003 | 05:14 AM
#14
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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
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
