Saturday, May 18, 2013
Monday, May 13, 2013
My sweet neighbor Jill brought me a piece of Lemon Sour Cream Cheesecake along with the recipe that she had made this weekend. I haven't had time to taste it yet, but this will be the next one I try. The recipe is her grandmother's so I know it will be absolutely delicious. (It looks absolutely mouth watering)
Sunday, May 12, 2013
White Chocolate Orange Cheesecake
Last week I made a white chocolate cheesecake with orange zest and orange juice. The original recipe, Lemony White Chocolate Cheesecake, is from the tasteofhome 2012 Collector's Edition magazine, the website is tastofhome.com , called for lemon zest and lemon juice. I made it the first time using the lemon and it was very delicious, which made me wonder how it would be if I used lime or orange, or maybe a combination of lemon and lime.
Those who taste tested it for me liked it, and I liked it but I was expecting a little more zing but orange just doesn't have the zing that lemon does. If I make this again I might try adding some orange extract to it.
Usually when I make a cheesecake I do not use the 9" springform pan, instead I use four or five 4" or 4 1/2" individual springform pans. This way I can take the cheesecakes to several different people without having to cut the cheesecake, it's just easier to transport it that way. This is what I did when I made the white chocolate and orange cheesecake. I prepared the four - 4 1/2" springform pans, but knew from the last time I made this that four pans would not be enough so I also prepared three 4" springform pans. The downside was I did not have enough crust for all the pans, the original recipe crust calls for a flour, butter, and zest crust, so I made a graham cracker crust for the last 4" pan. As I mentioned the cheesecake was good, but to our surprise the cake with the graham cracker crust was so much better. If I make the cheesecake again, which I probably will, I will use a graham cracker crust and add some orange extract.
Those who taste tested it for me liked it, and I liked it but I was expecting a little more zing but orange just doesn't have the zing that lemon does. If I make this again I might try adding some orange extract to it.
Usually when I make a cheesecake I do not use the 9" springform pan, instead I use four or five 4" or 4 1/2" individual springform pans. This way I can take the cheesecakes to several different people without having to cut the cheesecake, it's just easier to transport it that way. This is what I did when I made the white chocolate and orange cheesecake. I prepared the four - 4 1/2" springform pans, but knew from the last time I made this that four pans would not be enough so I also prepared three 4" springform pans. The downside was I did not have enough crust for all the pans, the original recipe crust calls for a flour, butter, and zest crust, so I made a graham cracker crust for the last 4" pan. As I mentioned the cheesecake was good, but to our surprise the cake with the graham cracker crust was so much better. If I make the cheesecake again, which I probably will, I will use a graham cracker crust and add some orange extract.
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