Tag Archives: cheesecake

Daring Bakers: Cheesecake Heaven

Cheesecake with MangoA good friend of mine turned 40 not too long ago and she decided that what she wanted was to have her friends with her to celebrate in Puerto Vallarta, Mexico.  The plans were made far in advance, and since then so much has happened.  Our house was torn apart by construction.  Immediately afterwards, my sister and her family came to stay for the Holidays.  Then busy season set in for my husband, and before I knew it, the date for our

A good friend of mine turned 40 recently and decided to celebrate by inviting her girlfriends to Puerto Vallarta, Mexico for a week.  The plans were made seemingly forever ago, but time flies when you’re busy, doesn’t it?  Since that time, we’ve had construction on our house, my sister and her family came to stay during the holidays, and then my husband’s busy season set in as it always does.  From one year to the next, I can never quite figure out how April finally gets here, but it thankfully does.  Normally about this time, my husband and I would be in Las Vegas where he enjoys unwinding for a couple of days, but in the fashion I’ve grown accustomed to in the years we’ve been married, he’s sending me off with good natured smiles  — and threats of taking photos of all he and my son eat while I’m away.  I can’t wait to see that.

This past weekend, we’ve been out and about enjoying the spring weather here, and had friends over for dinner.  Oh, yes — and cheesecake.  Lots and lots of cheesecake.  Now that I think of it, I must have had my almost tropical vacation on my mind when I conjured up these particular cheesecakes and didn’t realize it.  Or maybe it was that mangos have been on sale here.  And strawberries.  They go together quite well, you know, and what a coincidence that it’s time for my Daring Bakers’ challenge.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. Many thanks to her for this delightfully tasty recipe. Continue reading

Key Lime Cheesecake


Sometimes I’ll ask my husband what sounds good — to smack his lips together and let me know.  It’s only fair since I’m the one who always decides what we’ll eat.  He barely gets a request in edgewise, so I give him the chance once every other blue moon.

“Key Lime Pie,” he answered when I asked a few days ago.  Not a question — a statement.  Okay.

I’m fairly good at anticipating much of what he comes up with — dinner or dessertwise — but this one threw me for a loop.  Even though we’re experiencing typical San Diego weather now (it’s always hotter in the early Fall…) I’ve had baked apples and braised meat swirling through my head for weeks.  Key Lime?  Talk about shifting gears.

It sounded so tropical and fresh — so summery.  Not to mention that my regular market doesn’t always have them.  But it must have been his lucky day, because not only did I find them, I found a bag of them — tiny green orbs of heaven from Mexico.

Key limes are quite a bit smaller than regular limes and often have skin that is more yellow than green.  To me, the taste isn’t as bitter as that of a regular or Persian lime, and the aroma more sweet. They’re so tiny, I have to get out my wooden router instead of using my old glass juicer which is so much neater.  Yes, the wooden one works, but somehow, my technique must be rotten; I end up with lime juice everywhere but the bowl I want it it!

So how did we end up with cheesecake instead of key lime pie?  I’m still working on that cheese drawer and happened to have two packages of cream cheese that needed to be used.  Besides, I couldn’t resist the lime custard in this recipe.  Oh.  My.

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Cheesecake Two Ways: Easy and Delicious

Yesterday was my birthday which means quite a bit to most people, but for me, most of my life, it’s just been a day.  Last night before we called it a night, my husband asked if I’d had a good one, and of course I said yes, because it was a pleasant and relaxing.  The sun was out early, and a strong breeze had the trees rustling early in the morning, which is unusual.  It was beautiful outside.

My youngest son is back in school, so the house was more quiet than it normally is. I was able to settle in and pay bills (w00000000000000t!), give myself a facial (not as big a deal as one might think and something I do about once every other week), and treat myself to some time with my alter ego in reflection of what I think is important in life.  Sounds like a good day to me.

My husband and I are the oldest in our families, and although we’re very different people, we both agree that we aren’t the hooplah type of people when it comes to birthdays — our own, that is.  Mine obviously falls at the start of school, so most of my life, I was so preoccupied with that, it overshadowed becoming another year older and the day just came and went.  And really, I’ve never cared.  Sure I’ve had birthday cakes, and yes, candles.  I didn’t say people didn’t celebrate for me!  But I’ve never enjoyed the attention, having to learn to not be embarrassed about it all.

My mother made a cheesecake for my birthday for many years.  She knew it was a favorite, and still is.  So it seemed a good thing to share a couple of new recipes with you just in case you need another one — or two!  Both are very easy, and travel well.  Actually, they were chosen for that reason since I recently was asked by a good friend if I’d mind making dessert for a large barbeque she was hosting.

Cheesecake for 50?  Sure.  No problem…

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Black & White Cheesecake Pops

We’ve reached the end of another month, and you guessed it:  another Daring Baker challenge.  This challenge month has been special because it marks my first year as a member of that lovely group.  One year of fun, and learning about more than just baking:  a year of having the opportunity to get to know some of the nicest people I’ve met.  Ever.

As far as the learning goes, the challenges are a springboard for me.  Sometimes a technique is featured about which I don’t know as much as I should.  Other times,  an opportunity to focus on something that I know I need to work on presents itself — even if it may not be a challenge for others.  If there is one thing that I do know about myself with respect to cooking, and baking in particular…no, wait…make that life.  There is always something I can learn.  Always. 

It’s called attitude.

So welcome to Daring Baker’s Challenge number 12 for me:  Cheesecake Pops, hosted by the great team of Deborah of Taste & Tell, and Elle, from Feeding My Enthusiasms.  The original recipe, which can be found here, was created by Jill O’Connor in her cookbook, Sticky, Chewy, Messy, Gooey.

Cheesecake is my favorite dessert.  Period.  For as long as I can remember, it’s been my birthday cake of choice.  Clearly, I know my cheesecake, and since I’ve tried my hand at quite a few, I’m also familIar with the method often referred to as a bain marie, or water bath.  It can be used both in the oven and on the stove top to surround a dish, often custard, with moisture, cooking it gently.


To create a bain marie, you need two pans:  one large enough to contain a second, with enough room to allow hot water to be poured into the outside pan, surrounding the inside pan about half way up the side.  The size of your pans depends on the size of your oven and the amount of food you are preparing.  To use a bain marie, heat a kettle of water.  The quantity of wanter needed will be dependent on the size of your pans, so it is important to experiment before baking time to find out the quantity of water needed to rise about half way up the side of your cake pan.  On the counter, place the smaller pan in the larger pan and fill the smaller pan with the food you are preparing — in this case, the cheesecake mixture.  Place both pans on the center rack of a preheated oven.  Push the oven rack most of the way into the oven and then carefully pour the very hot water in the larger pan so as not to splash into the cheesecake mixture.  Slowly push the rack all the way into the oven, being careful to not make "waves" with the hot water. Bake for the required time.


I halved the recipe and my cheesecake cooked at 350 degrees F on a convection setting for 25 minutes.

So what was my particular challenge with this technique?  Well.  Have you ever wondered whether a silicone baking pan would work in a bain marie?  I did.  You’re laughing already, right?  I knew I wasn’t going to scoop my cheesecake to make the pops.  I wanted to cut squares and diamonds, so needed an easy way to remove the entire cheesecake when finished.  I knew that after cooling, I’d be able to "pop" — get it?  Pop?  Okay, whatever.  I’d get to pop the cheesecake out of the silicone with no problem.  Plus, my cakepan is square, eliminating waste — no rounded pieces to mess with!

The other concern with using silicone in general is that it always needs to be on a sturdy surface like a baking pan so that it can be moved easily without dumping the ingredients.  The first time you use silicone, if you haven’t thought of this, it’s pretty funny.  There’s no way you can lift that pan.  You can, however, sort of drag it onto a baking sheet if you have one handy.  How do I know this?  Because I learn certain things the hard way.  Moving right along…Since I’d have the silicone pan in the larger roaster, and was more focused on whether the pan would float or not, I didn’t think about removing the pan after it was cooked.  And the water would be scalding hot. 

The silicone cake pan did float at first — even filled.  But as it cooked, it settled a bit.  Regardless, it wasn’t a problem.  The silicone doesn’t heat up, so I was able to grab the edges and lift the cooked cheesecake out of the bain marie with no mess and no burns.


Another "challenge" for me this month was thinking about how I’d present my pops.  These cheesecake pops just scream "Kid’s Birthday Party!"  All my kids are nearly grown, with the youngest being nearly 16, so a kid’s party was out.  And there was no dinner party planned, unfortunately, but we do often have them and I think people would really think these pops are fun — especially since you can just pick them up and not have to fuss with a plate.  So I enjoyed my planning for that experimenting with squares and diamonds with the theme of a Black & White Ball.  I think if I worked on it more, it could be pretty elegant with all the combinations possible.  I thought of using dragees, but they’re not recommended for consumption, so I passed on that one.

Img_7323  Img_7324

Here’s what I experimented with:

Dark Chocolate (Ghirardelli 60% cacao)

  • white non-pareils
  • shredded coconut
  • shaved white chocolate
  • melted white chocolate

White Chocolate (Girardelli)

  • chocolate jimmies
  • shaved chocolate
  • cocoa powder
  • melted chocolate

I cut the recipe in half and measured the 9-1/2 x 9-1/2" finished cheesecake so all the pieces would be as similar as possible.  Each square or diamond weighed 2 oz.  I inserted paper sticks into the chilled cheesecake on a flat side for half of the squares, and on the point for the rest before popping the pops into the freezer for about 3-4 hours.


I used the smallest sauce pan possible to melt the chocolate so I’d have enough to dip my square pops into.  After removing them from the dip, I turned the pop to allow the chocolate to begin to harden on the stick before sprinkling non-pareils, or placing the pop into the coconut.

Working with the dark chocolate was not a problem.  I’m fortunate to have chocolate burner on my stove so can leave it directly on the heat, keeping it warm between dips.

Working with the white chocolate was not as easy.  It coated the pops differently, and did not harden as quickly.  Plus, my experimentation with the diamond shaped pops became my greatest challenge.  Two of the sticks broke through the cheesecake and it all crashed into the chocolate.

ARG!  The diamond pops were too heavy to dip into the chocolate with the stick positioned at the point.  I’ll have to go back to the drawing board on this one, most likely pouring the chocolate over the pop while resting on a baking rack and then turning to coat the back side.  That means quite a bit more chocolate and a bigger mess.


In retrospect, the pops needed a longer freezing time — at least for the white chocolate.  As far as the coatings went, the cocoa (which was mixed with icing sugar and sifted before coating the white chocolate bars in it) tastes great, but didn’t match my theme.  It wasn’t dark enough.  Maybe if I’d put it on the dark chocolate, it would have looked better.  The shaved dark chocolate was the same.  I was going for a truffle effect on both of these coatings, and I just didn’t like the way they turned out appearance wise.  Picky picky, right?

Another challenge for me was thinking about how I’d present these at a dinner party, and the jury is still out.  I think they need to be propped in something, and I did try that, but clearly I need to think on it more.  Florist supply shops have blocks of green squishy stuff that I think will be perfect.  It can be easily disguised inside a box, or container and then wrapped or filled with raffia to look festive.

All in all, these were very easy to put together, so if you know how you’d like to decorate them, it’s a fun way to entertain your adult guests, too.  I’m already thinking of other options, like, caramel and chocolate and nuts…Mmmmm….


Oh, and by the way, they’re great for breakfast on a Sunday morning with coffee while blogging!

Don’t forget to check out the other Daring Bakers to see what creative ideas they’re featuring with Cheesecake Pops.