The Bakers Daughter: Polka dot cheesecake - StumbleUpon. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.
It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS.
Perfect Cheesecake {Naptime Entertaining} In 1968 Beverly Gillia won best cheesecake at the Great Abraham & Strauss Cheesecake Contest, collecting a $1,000 gift certificate to the store as her prize.
(For those of you not familiar with A&S, it was a department store located in Brooklyn which was later bought by Macy’s.) I was not there to witness the contest, but I know that she won because I have the recipe. It was given to me by my mother-in-law who clipped it in the late 1960′s, when it was printed in one of the first ever issues New York Magazine. I know it seems like I should be skeptical of a cheesecake recipe that is over 30 years old, after all there are so many excellent, newer recipes for cheesecake that are available on the internet and in nearly every cookbook I own. However, despite these truths, there is a reason why this recipe was kept around by my husband’s family for all that time. I Naptime Chef-ed this cheesecake on Monday for my husband’s birthday. Ingredients Instructions To make the crust: 1.
Naptime Notes. Sugar Rush #6: Pomegranate Cheesecake. I’ll admit I was scared of this recipe when my cousin, Tami, first sent it to me nearly a year ago.
But then I got the guts up to try it, and it was unspeakably phenomenal. Just look at it. The colors and texture of the pomegranates scream Christmas to me. This will definitely be served at our Christmas Eve feast – not only does it make a brilliant presentation, but the entire cheesecake is so original and delicious, it is bound to be a hit. The crust is unlike any I’ve ever made for a cheesecake.
A sugary, sour cream layer tops off the cheesecake (and hides any cracks – hooray!) I’ve always loved pomegranates. P.S. Plan Ahead: the cheesecake needs to be chilled for at least 4 hours or up to overnight. Ingredients Crust: 1/2 cup butter, softened 1/4 cup packed brown sugar 1 egg 1 1/4 cups all purpose flour Filling: Topping: 1 1/2 cups sour cream (again, reduced fat worked great) 1/4 cup sugar 1 teaspoon vanilla Pomegranate Glaze: Directions For the crust: preheat oven to 350 degrees.