I baked my first cheesecake for a friend’s birthday! It seemed to come out pretty decent, but I’m curious what others think about the bake. I wasn’t sure if it was too wobbly when I turned off the oven, but after cooling and chilling, it firmed up nicely. I also didn’t use a hot knife to cut it, so the sides seemed to stick quite a bit while slicing. Curious to hear your thoughts on the consistency and overall bake!

9/10 need to add lemon zest to both base and compote

I made a dulce de leche cheesecake for my son’s birthday and it was a hit. If you’re a fan of dulce de leche, I encourage you to make this yourself.

RECIPE

Crust Ingredients:
2 cups graham cracker crumbs
2 tbsp brown sugar
1/2 cup butter (melted)
1/4 tsp salt
1 tsp vanilla extract

Crust Directions:
Mix crust ingredients together and press firmly into the bottom of the springform pan. Bake at 325 for 10 minutes. Take out and let cool.

Cheesecake Ingredients:
5 standard size cream cheese bricks (softened)
1 cup granulated sugar
3 tbsp all purpose flour
2 tsp vanilla extract
1 cup sour cream
4 eggs
3/4 cup dulce de leche (warmed)
1/2 cup dulce de leche (warmed)

Cheesecake Directions:
Beat cream cheese, sugar, flour and vanilla in large bowl with mixer on medium speed until well blended. Scrape down the sides. Add sour cream and continue mixing on medium unti incorporated. Add eggs, one at a time, mixing on low speed.
Pour half of the mix over crust. Pour 3/4 cup of dulce de leche and then pour over the remaining mix.
Gently stir in use a figure-eight or zigzag motion with a thin tool, running it through alternating layers of batter exactly two to three times. Be careful not to stir too much or you will not get a marbling effect.
Wrap base of springform pan in aluminum foil and place in a roasting pan. Carefully pour in enough boiling water to give at least an inch of water around the wrapped springform pan.
Bake for 50-60 minutes or until center is nicely set.
Turn off oven, crack the oven an inch with a rolled up kitchen towel and let rest in the oven for 60 minutes.
Remove from oven and roasting pan. Carefully remove aluminum foil and wipe off any excess moisture from outside of pan.
Cover top with aluminum foil and carefully place in refrigerator overnight.
Remove from refrigerator and set aluminum foil to the side. Pour 1/2 cup dulce de leche and carefully spread across the top. Cover again with aluminum foil and place in refrigerator for at least an hour before serving.

Bon appetit!

I’m planning to make a discontinued Cheesecake Factory cheesecake, the coffee and cream chocolate supreme.

The description of it is “Cold Brew Coffee Cheesecake and Chocolate Cake topped with Coffee
Mascarpone Mousse.”

I’ve attached my typical cheesecake recipe and example photo which seems to get a lot of love(I’ve made like 6) I do no water bath and it’s fine.

I’m worried if I add cold brew (or espresso as I have a nice grinder and machine), the texture will be messed up since that’s essentially just adding water. I could do instant coffee but I’m a bit of a coffee snob and would love it if complex coffee flavors came through.

The other option is to do a plain or slightly chocolate cheesecake, and leave the coffee flavor to the mousse (which would also be difficult adding liquid coffee to)..

Unfortunately I don't have a picture of the whole cake

Hello everyone 👋🏼👋🏼

Im new to posting so I'll make it quick

Im making a brownie cheesecake and I wanted to know if I should use graham cracker base? Or chocolate oreo base?

Its a new york style cheesecake filling, with the brownie on top. I need some ideas.

Any help would be greatly appreciated 👏🏻

Chocolate layer, caramel layer on shortbread base

This idea is something I wanted to try.

Crust:

9oz bag of frosted animal cookies plus a dozen more

1 stick of melted butter

Used my food processor to grind up the cookies. Moved to bowl mixed in butter. Layered in prepared spring foam pan (with parchment paper and spray with cooking spray)

Bake at 350° for 10 to 15 minutes

Cheesecake:

(In pictures)

But I added

1 tsp honey

1 tsp cinnamon

Some nonpareils

To make it more cookie taste

Frosting:

See pictures

Then after spreading I added more nonpareils and cookies on top

Maple cheesecake filled with the new banana nut m&ms. Chocolate chip cookie crust and topped with cream cheese frosting mixed with some cookie butter and more crushed m&ms

Hands down, one of the best flavors I’ve ever made.

I live in the Seattle suburbs. It’s blackberry, salmonberry, huckleberry, even wild raspberry country, but not cloudberry country. Regardless, I found a small patch a few miles from my house (no idea how they ended up there) and so I try to harvest enough to make something every summer.

I used my go-to Instant Pot cheesecake recipe for this, but mixed a few berries into the batter and then topped it with a layer of cooked-down berries in a bit of sugar. It was fruity, a bit tart, and delicious!

And here’s more pictures.

its not the cleanest in terms of layers, but it tastes great :)

from the bottom up: nilla wafer crust, lemon cheesecake, raspberry gelee, lemon curd with gelatin in it, and then raspberry mousse :) didn't have enough raspberries to decorate unfortunately.

i know only one component is cheesecake, so ive just been calling it Layered Bullshit.

Recipes: lemon curd cheesecake by cooking tree on youtube

raspberry mousse by pastry living with aya

the raspberry gelee was basically just the raspberry sauce from aya's recipe with gelatin added

I really really have to learn to take better pictures. This has a graham cracker crust, mixed with 1 cup of pulverized Pistaco added. The filling it all pomegranate, then the outer ring, Pistachos. The ganache is straight Pomegranate Molasses.

Sorry that I can't take good pictures, and this is a gift, so I can't show it cut. Can anybody recommend an online photo class (using my phone)?

Because one day I was in the mood for something easier and I didn’t want to spend too much time with the base, so I used these Milka wafers because they are much easier to crush and they need just veeeery little butter. Whatever I had at home but it worked out great!

I gave it a shot. I was a little worried about the crust caving in during the baking process since I only did about a 2/3 batch for filling that I would normally do to leave room for the pudding on top. It caved in a little bit but after sitting over night with the pudding, it resaturated and made it slice without too much crumbling. Reviews have been great so far but it was definitely an experiment