When I first started making it, I used a couple layers of regular foil, but it wasn't wide enough to go up the sides of the springform pan. Water kept leaking inside and make the cake soggy on the bottom. I put the whole pan in a roasting pan and then fill it up with water an inch or more.
Whatever works! Glad you like it. I used to make a pumpkin version that was really good. I think the recipe for that is somewhere in the first couple of pages of this thread. |
Its good to see you are still here, I've been married, and widowed, and depressed, and injured, and operated on, and recovered, and now having a hysterectomy, but trying again,lol.
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In that case, WELCOME BACK! It sounds like Bawdy's Cheesecake is just what the doctor ordered!
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it always is.
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It's that time of year again. I've been waiting for the first person to bump this recipe up to the top!
For Thanksgiving, I'm going to make the pumpkin version, but add 2 Tbsp dark rum to the mixture. I always do that with regular pumpkin pie, so figured I'd try it with cheesecake. For such a small amount, it really does make all the difference. The dark rum makes all the spices really pop. |
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Ahem! Re bumping... I really, really wish that our dear members would take the few seconds it takes to (re)read our Kitchen Forum Rules before posting anything here, but especially **** bumps! |
......I do apologize
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Using this original recipe, with SF DaVinci "Pancake" flavor and 1/4 tsp banana flavoring (the kind you would use to make hard candies, for example) in the batter, I made the most awesome cheesecake cupcakes! I used this flavor combination because I was recently tempted by Banana Cake - but I didn't succumb. I made cheesecake instead! After mixing together the ingredients for the almond meal crust, I divided it into 12 foil-reinforced cupcake liners, pressing the crust down to make it flat and even. I took a fork and poked each crust three times. This helps it bake more evenly. I then blind baked the crusts at 325°F for about 10 minutes. (If you don't do this, the crust in your cupcake stays soft, like marzipan, which is still good, but I wanted that crunchy texture.) After they cooled, I poured in the batter and baked the cupcakes (at the same temperature) for 20 minutes. I did NOT put water in the oven. I did NOT let the cheesecakes cool slowly by leaving the oven door ajar. They turned out PERFECT and were amazeballs delicious (even though I forgot to include butter in the batter). Seriously, I tried one once it had cooled down (without refrigerating it) and it was so delicate, light and delicious.The contrast in texture is sublime: mini cheesecake on top of what is essentially an almond cookie. The only problem I had was that I had way too much batter leftover after filling the cupcakes. Next time I'll try doubling the crust and make 24 cupcakes, or halving the ingredients for the batter and making 12. This is probably the best thing I've made so far this year. Including my famous chile no frijoles. :) I've had them plain, and with fresh, seasonal local strawberries OMG. |
What a relief, I found it! Bawdy's Cheesecake was my go-to years ago. Currently I have way too much cream cheese and farm eggs and need to use them up. What would be better than cheesecake?!
Thanks again Bawdy, you've been famous in my head for over 15 years for this!! PJ |
What could be better than cheesecake? Have you tried this "fluff" recipe?
Keto Lemon Cheesecake Fluff 8 oz. cream cheese ½ cup heavy whipping cream 3 tbsp lemon juice ¼ tsp salt (scant amount, more like a pinch) 2 tsp pure vanilla extract 1⁄3 cup powdered erythritol or other sweetener Use a hand mixer to whip the cream cheese and heavy cream until smooth and fluffy. Add the lemon juice, vanilla and salt. Continue whipping until well mixed and smooth. Refrigerate for 30 minutes before serving. |
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