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Cheesecake

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Sharp cheddar in a creamy cheesecake batter, hints of roasted garlic and herbs. Chilled and served in thin slices with crackers, or wedges of black bread, toasted walnut halves and chilled green grapes. A party showstopper.

Is it a gal thing? Chocolate and cheesecake is just a great mood and hormone cure. Nutella is ridiculously addictive and when cheesecake and Nutella meet - it's a match made in heaven.

Cookies and cream always do it for me, but oatmeal cookies in a cheesecake –that’s a diet crasher. Nothing beats the taste of old-fashioned oatmeal cookie chunks in a creamy batter, along with the crushed oatmeal cookie, brown sugar crust. Perfection. In a hurry, you can use store-bought cookies but this cake soars with the oatmeal cookie recipe here. The caramel topping is optional and again, store-bought, gourmet quality caramel sundae topping is fine, if you are time-pressed. I would make the oatmeal cookies the day before to snack on and pace out your energy. Then get started on the cheesecake the next day.

This is one of my first retail recipes and a trademark of mine. I came up with Oreo Cheesecake for a client several years ago.I created Oreo Cheesecake for Calories, a restauant client of mine, years ago. One day, Calories called to tell  me Bon Appetit Magazine had requested the recipe for their famed RSVP column. I was in thrilled! I went on to write for Bon Appetit thereafter. One day, I received a letter from Nabisco, requesting that I refrain from using their trademark. Oreo never ceases to be a part of my baking life! Later, the company came out with its own retail and commercial versions of this cheesecake and you see versions of it everywhere but of course, I am partial to originals....i this case, my own! This cakes goes back to 1975!
 

A tasty no-nonsense cheesecake with old world taste and satisfaction.

 This glorious cheesecake is a triumph and from my upcoming cookbook, The Baker's Four Seasons. It is elegant, unique and a showstopper for Thanksgiving or any autumn occasion (but who doesn't like pumpkin and spice any time of year?) .It features a special cheesecake batter, chunks of butterscotch and hunks of fresh pumpkin bread for a visual and textural event. And if you like this cheesecake, wait until you try my Chocolate Eruption Cheesecake, in A Passion for Baking, Oxmoor House 2007.

 Chocolate, marshmallow and graham biscuits line the bottom of this cheesecake and more are planted on top. The result is a gooey, ooey, s’more-like mess of a cheesecake that is indescribable but so darned good, you might never eat those cookies any other way. The cookies create an instant bottom crust which manages to coat the bottom but also, some float up and become part of the filling. 

So easy, decadent and addictive – I am not sure what I like better, the salted graham crust with the cream cheesecake nested in it or the sinful sludge of real caramel, perked up with Fleurs de Sel (or any fancy salt you prefer but it has to be tiny crystals, not fine salt as in table salt)

How amazing is cheesecake! Like bread, you change one element, or you fiddle ever so much with this or that and before you can say, ahhhhhh, another cheesecake is born. I have made many cheesecakes. All good. All special. But this, (eyes downcast, tone is modest), ‘this’ is my best.

 ddd

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