I am not a humble person, nor have I ever pretended to be. I am an honest man, and have made cheesecakes of almost any flavor you might enjoy. I have fought for years, to find the secret of a making a cheesecake that didn't shrink around the edges, or crack somewhere! My toppings have hidden many flaws, much like make-up, booze, and dim light help out a bar bitch...(Apologies to all you nightcrawlers out there who may read this!) I have played with adding sour cream, flour, beating eggs while chanting Tibetan mantras, you name it... Today I nailed it! The photo you see is a Key lime cheesecake as it came out of the oven- not neon green, but the color of real Key limes. I have placed in contests with cheesecake, and toyed with buying a small company that made cheesecakes- so when I stand proud on this one, well I think you know what I'm feeling! This will be drizzled with a Chambord liquor/raspberry sauce I make that contrasts color and highlights flavor... Saturday, the party we go to at our hunt club will get to know this stuff up close and personal! The quote "Casting pearls before swine" comes to mind... Just kiddin', I'm just geeked how it turned out!
31 comments:
I am somewhat of a night crawler and take no offense! Thank you for the brine compliment, I knew you would appreciate my fine efforts!
My hubby likes/loves cheesecake, and yours is pretty from what I can see.
but what is the secret...it is beautiful for sure but how do I make it??? just kidding you know I don't bake')
ChefE- This stuff used to be sacred knowledge, now it's common info... and people still don't listen! You're no nightcrawler, anyone that has less than ten tattoos doesn't qualify!
Darngirl- I just figured it out myself, so we will have to barter..(He laughed with that dirty little laugh...)No kidding, sweetheart- it's simpler than I ever thought!
It looks perfect! I love key lime pie and make a pretty great one, but cheesecake? Never really made one.
damn. now I'm hungry.
your blog is feel good......
OMG I have to go get nine more?
You've got to send me one....I'm serious....We'll trade...ok????? What NY thing would you want?
(NOOOO not that!) :-)
Peace
Alright then what can we barter because now I am curious...
Ps it was nice to see your personality in your blog today really shine
Now that's a cheesecake. Glad you discovered the secret. I've always loved Key Lime Pie so I bet this is even better. I have a "Dutch Cheese Pie" recipe from my Nanny who took care of me many moons ago. It's the perfect cheesecake and never cracks - and it's really creamy and delicious. I'll share if you share:)
Save me a slice. That looks amazingly perfect!
O lover of Jesus! this is sheer torture!
To see it but can neither have it not eat it!!!!!
I love Key-Limes..
In Pensicola a few years back for dessert this restaurant had frozen Key-Lime pie on a stick dipped in dark chocolate..Frozen!!
All of your food spreads looked marvelous!!!
holy shiznets - thats a damn fine chesecake - I am an embryo in the cheescake making world - I only just started a few weeks ago - so any secret is a secret I want to know - I do the pan of water thing I do the on low then higher thing - what could it be?
what kind of crust did you use?
Any kind of homemade cheesecake seems like a ton of work to me but the end result is so tasty. I'll have to try Key Lime next time after my pumpkin cheesecake turned out at least fair.
So are you gonna tell the recipe or patent it? ((wink))
jen- I've been making cheesecakes of all flavors, once I figured out the spring form pan...
VodkaM- Me too, but it's for aparty we have to attend..
Chef- Not on my account!
Odat- This thing is huge, you'd need help to eat it... :)
Darngirl- Every once in a while I let go... Thanks!
Romi- We'll have to talk.. I bet we have the same advice!
B.E.G.- I make a few of them during the holidays, I bet you end up with some!
Mona- Wish you were here!
G-man- I love Key lime anything! Thanks!
DogB- I use spring form pans, and don't trust them in water! Graham cracker crumb crust- pretty standard..
Sornie- Not a lot of work, same basic recipe for most of the ones I make!
Ake- I've got to try it a few more times to make sure I've got the secret that works!
and, ahem, where is the recipe???
VodkaM- After I freeze, cut and display it.. I just might...
Jebus, how much do I LOVE cheesecake, the proper thick one that sticks to the roof of ones mouth........
Ive never tried a keylime one before BUT I did spy on in the posh freezer section of Makro on Monday, complete with yankie doodle label......
x
so spring form is the trick?
A piece ofthat cake, how will it survive a trip in a postal packet over to Norway do you think?
Marmy- They are easy to make, but you need a group to make one for!
DogB- I'd say the trick I learned is start the cheesecake crust at 350F for 10 minutes, then pour in the mixture and bake at 350F for 15 minutes, then lower temp to 250F for an hour, turn off oven and let sit in oven for 15 minutes before putting pan on cooling rack. This would be for a 2lb cream cheese, 4 egg cheesecake- big!
anette- I wish it could!
that is big - but I get the idea - time to crack out the spring form...I even have a spring form bundt pan...I wonder what a bundt cheesecake would look like ......naw...maybe not!
That looks absolutely spectacular! Now, what IS the secret? Or is that too much of a SECRET???? LOL
DogB- In a Bundt pan... that might be pretty dang cool.. you could put the topping, or sauce in the hole when serving...
bina- Pretty much what I told Doggy- lower heat for longer seems to work..
any excuse to talk dirty - you, my friend, are the sly dog!
Dog! I'm not kiddin'! That is a great idea, if you can pull it off... Don't say another word.. I really think it could work!
ok I will try it in the next couple days...maybe a mini one where I dont fill the pan all the way up....
Ok, I'm impressed. Over the years, I've had maybe ONE not crack. And I was clueless as to what I did right.
That's a beauty!
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