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Cheesecake lovers beware this could just be the end of you…from overindulgence.
thejeweledhorn has sent in many submission of which I have combined the cheesecake ones for your viewing pleasure. All of which I am sure taste supreme. First up is a treasure in the form of the New York cheesecake, the stunning Tiramisu cheesecake, Wonderful adaptation of the Cappuccino Fudge Cheesecake and lastly…WUT…it seems that even the yummiest cheesecake can still have some fun when things go slightly wrong.
As always you are encouraged to fave or comment on the original submissions:
New York Cheesecake – http://www.furaffinity.net/view/5310347/
Tiramisu Cheesecake – http://www.furaffinity.net/view/5714167/
Cappuccino Fudge Cheescake – http://www.furaffinity.net/view/3431180/
Wut Cheesecake – http://www.furaffinity.net/view/4359544/
New York Cheesecake Recipe
Hello, beautiful. <3
Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt
Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Cherry topping
10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)
2 tablespoons lemon juice
1/4 cup sugar*
1 tablespoon cornstarch
1/2 cup water
Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.
Make very tall cheesecake filling: Preheat oven to 550 degrees (only go to 475 if using nonstick springform). Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.
Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
Make cherry topping (optional): Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.
Spread topping (if using) over chilled cheesecake. The original recipe says to bring this to room temperature before serving, but I never have!
Do ahead: Cheesecake keeps, covered and chilled, 2 weeks.
http://smittenkitchen.com/2010/04/n.....rk-cheesecake/
Made with above recipe.
Tiramisu Cheesecake
If you want to make this recipe, read through the whole thing first!
Crumb crust
8 ounces (1 cup) finely ground graham crackers
8 tablespoons (1 stick or 4 ounces or 113 grams) butter, melted
1/2 cup sugar
1/4 teaspoon salt
1 single serving packet of instant coffee
Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest (or same amount of lemon extract)
1 teaspoon finely grated orange zest (or same amount of orange extract)
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
2 single serving packets of instant coffee
2 Tablespoons cocoa powder
Topping/Frosting
1 cup heavy whipping cream, chilled
8 oz. mascarpone cheese
1/3 cup white sugar
2 teaspoons vanilla
1/3 cup cocoa powder
Make crumb crust: Allow instant coffee to soak into butter. Stir together crust ingredients and press onto bottom of a buttered 9 1/2-inch (or 24 cm) spring form pan.
Make very tall cheesecake filling: Preheat oven to 475 degrees F. Beat together cream cheese, sugar, flour and zest/extract with an electric mixer until smooth. Add eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.
Pour half of the cheesecake batter into the prepare springform pan. To the reserved half, add the instant coffee and cocoa powder. Blend well and pour it on top of the first layer, carefully, to avoid the layers mixing.
Put springform pan on a shallow baking pan (to catch drips), and bake in the middle of the oven for 15 minutes or until puffed. Reduce the temperature to 200 degrees, and bake until middle it just a wee bit jiggly in the middle. I think my oven cooks low and it took me an additional 1 hr and 40 min, but check yours after 1 hr and add 10 minutes at a time until just slightly jiggly in the center.
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
Make the topping: Use a metal bowl and whisk (for hand use if you're brave or for an electric mixer, which I used). Place the bowl and whisk in the freezer for 10 minutes. Then, at high speed, whip the heavy whipping cream until stiff peaks form. Add in the mascarpone cheese, sugar, and vanilla and whip until well incorporated, making sure to use a spatula and scrape down the sides and bottom. Use this mixture to "frost" the chilled cheesecake on the top and down the sides. Finally, use a sifter or a mesh drainer to dust the cocoa powder over the top of the cheesecake.
Adapted from: http://smittenkitchen.com/2010/04/n.....rk-cheesecake/
Blurry photo of the whole cake: http://www.furaffinity.net/view/5714186/
Wonderful Cappuccino Fudge Cheesecake
I was inspired by someone else posting a picture of their cheesecake. This cheesecake has a cinnamon/pecan graham cracker crust, a fudge layer on the bottom, a vanilla cheesecake layer on top, all topped off by a thin layer of ganache and fresh strawberries, which I put on too early and they migrated all over the top of the cake (and ruined my design).
This cheesecake is very light and creamy in texture, with a thicker fudge layer on bottom. In my cake, the fudge bubbled up the middle of the inside and so when I cut into it, there was a creamy fudgy bubble in the middle underneath the surface of the cake. The crust is hardish, but tasty.
Recipe was adapted from the Cappuccino Fudge cheesecake at SmittenKitchen:
http://smittenkitchen.com/2009/11/c.....ge-cheesecake/
My adaptations below:
Crust
1 individual packet from a cinnamon graham cracker box (each box usually has several packets wrapped in cellophane inside)
6 tablespoons white sugar
1/3 cup pecans
6 tablespoons softened butter
Fudge/Ganache
10 oz. heavy whipping cream
16 ounces milk chocolate, chopped
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
4 1/2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
3 large eggs
Make crust: Put all the crust ingredients into a food processor and process until it's a moist, crumbly mixture. Press into cheesecake pan evenly over bottom and halfway up the sides of 9 inch springform pan.
Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature.
Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl on occasion. Add vanilla and cream in and beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust — it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, about one and a half hours. Top will still be very jiggly. Transfer cheesecake to rack. Allow to cool until the temperature is cool enough to touch with fingers. Top will fall considerably and firm up a bit. Pour remaining ganache over the top of the cake. Spread. While ganache is still liquidy, put strawberries on top if desired.
Refrigerate overnight inside a cake carrier or with a loose foil covering over the top. Do not remove sides of springform pan until ready to serve. Run a sharp knife around sides before removing springform sides.
WUT?
OOPS MORE DERP, LOOK AWAY
I made this chocolate cheesecake (http://smittenkitchen.com/2006/08/n.....guts-no-glory/) and it cracked perfectly in the middle to make this MOUTH
fffffffffffff I'm laughing so hard right now you guys
Below recipe is from the mentioned website:
Chocolate Caramel Cheesecake
Recipe adapted from Epicurious.com
Serves 8 to 10
1 crumb crust (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
Preheat oven to 350°F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Do ahead: Cheesecake keeps, covered and chilled, 1 week.
Crumb Crust
Recipe adapted from Gourmet Magazine
I actually double crumb crusts; I can never get enough cookie.
Makes enough for a 24 centimeter cheesecake.
1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Allergy warning – recipe contains dairy products
thejeweledhorn has sent in many submission of which I have combined the cheesecake ones for your viewing pleasure. All of which I am sure taste supreme. First up is a treasure in the form of the New York cheesecake, the stunning Tiramisu cheesecake, Wonderful adaptation of the Cappuccino Fudge Cheesecake and lastly…WUT…it seems that even the yummiest cheesecake can still have some fun when things go slightly wrong.As always you are encouraged to fave or comment on the original submissions:
New York Cheesecake – http://www.furaffinity.net/view/5310347/
Tiramisu Cheesecake – http://www.furaffinity.net/view/5714167/
Cappuccino Fudge Cheescake – http://www.furaffinity.net/view/3431180/
Wut Cheesecake – http://www.furaffinity.net/view/4359544/
******************************New York Cheesecake Recipe
Hello, beautiful. <3
Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt
Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Cherry topping
10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)
2 tablespoons lemon juice
1/4 cup sugar*
1 tablespoon cornstarch
1/2 cup water
Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.
Make very tall cheesecake filling: Preheat oven to 550 degrees (only go to 475 if using nonstick springform). Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.
Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
Make cherry topping (optional): Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.
Spread topping (if using) over chilled cheesecake. The original recipe says to bring this to room temperature before serving, but I never have!
Do ahead: Cheesecake keeps, covered and chilled, 2 weeks.
http://smittenkitchen.com/2010/04/n.....rk-cheesecake/
Made with above recipe.
******************************Tiramisu Cheesecake
If you want to make this recipe, read through the whole thing first!
Crumb crust
8 ounces (1 cup) finely ground graham crackers
8 tablespoons (1 stick or 4 ounces or 113 grams) butter, melted
1/2 cup sugar
1/4 teaspoon salt
1 single serving packet of instant coffee
Very tall cheesecake filling:
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest (or same amount of lemon extract)
1 teaspoon finely grated orange zest (or same amount of orange extract)
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
2 single serving packets of instant coffee
2 Tablespoons cocoa powder
Topping/Frosting
1 cup heavy whipping cream, chilled
8 oz. mascarpone cheese
1/3 cup white sugar
2 teaspoons vanilla
1/3 cup cocoa powder
Make crumb crust: Allow instant coffee to soak into butter. Stir together crust ingredients and press onto bottom of a buttered 9 1/2-inch (or 24 cm) spring form pan.
Make very tall cheesecake filling: Preheat oven to 475 degrees F. Beat together cream cheese, sugar, flour and zest/extract with an electric mixer until smooth. Add eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.
Pour half of the cheesecake batter into the prepare springform pan. To the reserved half, add the instant coffee and cocoa powder. Blend well and pour it on top of the first layer, carefully, to avoid the layers mixing.
Put springform pan on a shallow baking pan (to catch drips), and bake in the middle of the oven for 15 minutes or until puffed. Reduce the temperature to 200 degrees, and bake until middle it just a wee bit jiggly in the middle. I think my oven cooks low and it took me an additional 1 hr and 40 min, but check yours after 1 hr and add 10 minutes at a time until just slightly jiggly in the center.
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
Make the topping: Use a metal bowl and whisk (for hand use if you're brave or for an electric mixer, which I used). Place the bowl and whisk in the freezer for 10 minutes. Then, at high speed, whip the heavy whipping cream until stiff peaks form. Add in the mascarpone cheese, sugar, and vanilla and whip until well incorporated, making sure to use a spatula and scrape down the sides and bottom. Use this mixture to "frost" the chilled cheesecake on the top and down the sides. Finally, use a sifter or a mesh drainer to dust the cocoa powder over the top of the cheesecake.
Adapted from: http://smittenkitchen.com/2010/04/n.....rk-cheesecake/
Blurry photo of the whole cake: http://www.furaffinity.net/view/5714186/
******************************Wonderful Cappuccino Fudge Cheesecake
I was inspired by someone else posting a picture of their cheesecake. This cheesecake has a cinnamon/pecan graham cracker crust, a fudge layer on the bottom, a vanilla cheesecake layer on top, all topped off by a thin layer of ganache and fresh strawberries, which I put on too early and they migrated all over the top of the cake (and ruined my design).
This cheesecake is very light and creamy in texture, with a thicker fudge layer on bottom. In my cake, the fudge bubbled up the middle of the inside and so when I cut into it, there was a creamy fudgy bubble in the middle underneath the surface of the cake. The crust is hardish, but tasty.
Recipe was adapted from the Cappuccino Fudge cheesecake at SmittenKitchen:
http://smittenkitchen.com/2009/11/c.....ge-cheesecake/
My adaptations below:
Crust
1 individual packet from a cinnamon graham cracker box (each box usually has several packets wrapped in cellophane inside)
6 tablespoons white sugar
1/3 cup pecans
6 tablespoons softened butter
Fudge/Ganache
10 oz. heavy whipping cream
16 ounces milk chocolate, chopped
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
4 1/2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
3 large eggs
Make crust: Put all the crust ingredients into a food processor and process until it's a moist, crumbly mixture. Press into cheesecake pan evenly over bottom and halfway up the sides of 9 inch springform pan.
Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature.
Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl on occasion. Add vanilla and cream in and beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust — it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, about one and a half hours. Top will still be very jiggly. Transfer cheesecake to rack. Allow to cool until the temperature is cool enough to touch with fingers. Top will fall considerably and firm up a bit. Pour remaining ganache over the top of the cake. Spread. While ganache is still liquidy, put strawberries on top if desired.
Refrigerate overnight inside a cake carrier or with a loose foil covering over the top. Do not remove sides of springform pan until ready to serve. Run a sharp knife around sides before removing springform sides.
******************************WUT?
OOPS MORE DERP, LOOK AWAY
I made this chocolate cheesecake (http://smittenkitchen.com/2006/08/n.....guts-no-glory/) and it cracked perfectly in the middle to make this MOUTH
fffffffffffff I'm laughing so hard right now you guys
Below recipe is from the mentioned website:
Chocolate Caramel Cheesecake
Recipe adapted from Epicurious.com
Serves 8 to 10
1 crumb crust (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
Preheat oven to 350°F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Do ahead: Cheesecake keeps, covered and chilled, 1 week.
Crumb Crust
Recipe adapted from Gourmet Magazine
I actually double crumb crusts; I can never get enough cookie.
Makes enough for a 24 centimeter cheesecake.
1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
******************************Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 905 x 1280px
File Size 236.1 kB
Comments