TWD #45: Forget Cheesecake Factory…
Confession: I am a cheesecake freak. Any flavor. Anytime. No occasion needed.
Forget the Cheesecake Factory. You’d think a restaurant with “cheesecake” in the name would have the best cheesecake right? Well… its not. HAHA. My absolute favorite cheesecake is the Vanilla Bean Cheesecake from TGIFridays. Its a vanilla bean cheesecake layered with a white chocolate mousse garnished with white chocolate shavings.
Oh. My. Dog.
No words can describe.
Huh? What? Oh sorry. I started daydreaming about cheesecake for a minute there…
This week, Anne of Anne Strawberry chose the Tall and Creamy Cheesecake for us to bake. You can find the recipe on her blog. I admit I did a little cheer in my head. Hip Hop Hurray! You can’t go wrong with cheesecake. Definitely check out what the other Tuesday with Dorie bakers did with their cheesecake. I have a feeling there will be some awesome variations this week esp since Dorie provides like 10 flavor suggestions other than just plain. I think next time I make it I’ll have to try the orange version. I’ve heard it tastes like a creamsicle! Oh yeah!
I had all intentions of trying to duplicate the White Chocolate Mousse Vanilla Bean Cheesecake (as mentioned above) but at the last minute I changed my mind. Actually technology changed my mind. Its called twitter. Have you heard of it? Randomness in 140 words or less. Ring a bell? HAHA. I mentioned on my twitter, Sunday morning, that I was making the TWD cheesecake and “Bombshell” suggested caramel. Ooohhhh… caramel! There was no turning back after the word caramel was mentioned. Also shoutout to Gretchen for twittering with me too! Let’s do it again next week!
What I learned this week:
Patience is not a virtue that I possess but this recipe rewards patience and trust me when I say its SO worth the wait! Just ask my husband and brother. They will gladly confirm.
Caramel Vanilla Bean Cheesecake
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan
I made 1/2 the recipe in 3-4inch springform pans. I baked the mini crusts for about 8 minutes.
Dorie gives you the option of sour cream, heavy cream or a mixture of both. I used all heavy cream. Instead of vanilla extract, I used 1 vanilla bean, scraped. I love those little vanilla specks. Don’t you?
I baked my minis for about 45 minutes.
I kinda cheated and used caramel ice cream topping but it was still darn tasty!
Husband rating: A+
His exact words: Best cheesecake I’ve ever eaten.
Wifey rating: A+
I followed exactly what Dorie said about aerating the cream cheese; 4 minutes here, 4 minutes there. Itotally think that it helped make my batter light and melt-in-your-mouth creamy. Just like a cheesecake should be. YUM! Definitely will make this one again… and again… and again.
Other rating: A+
Nothing but raves from my brother and friends. Actually they were very upset that I made minis and not a 9-inch springform! HAHA
Entry filed under: Tuesdays With Dorie.