Hayley, of Buff Chickpea, sought to re-create a caramel cheesecake from The Cheesecake Factory for her friend's birthday, but I think she one-upped them and made something that looks better than anything I've ever had from the place. Using a recipe from Genesis of a Cook, she succeeded in baking something that "stole the show." With pieces of toffee dotting the creamy interior and a layer of homemade caramel dripping down the sides, there's enough here for everyone....
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I wouldn't put cheesecake on my list of "Most Favorite Desserts," but when I saw Fanny's very vanilla cheesecake (cheesecake très vanille) on her blog Foodbeam, I got a craving. It doesn't help that Fanny's beautiful photos make me look at my own food and want to cry. After reading her description of the cake, I wanted to cry some more: "rich and thick yet feathery," "fragrant with vanilla," atop a milk chocolate crust with a "pleasing buttery aftertaste." Recreate the deliciousness in your home by following her recipe. I'll just continue to oogle her photos. Previously Step into the Sweetest Kitchen in Paris Cook the Book: Honey-Vanilla Cheesecake Cheesecakes Gone Wild Junior's Apple Caramel Cheesecake...
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Ed recently wrote about the best cheesecakes in New York, and while I completely agree with his classic picks (I've been known to visit both Monteleone's–Cammereri's and Monte's Venetian Room in one go), I think it's also important to acknowledge the more innovative, unconventional takes on the city's signature dessert. After all, while they may defy tradition, who can resist versions like pumpkin mousse, Black Forest, and banana fudge? Those are just three of the 50 recipes that can be found in the Junior's Cheesecake Cookbook, which just hit stores....
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