On 17 Feb 2005 09:28:49 -0800, "Michael" >
wrote:

>Thanks for the delicious-sounding banana fudge cheesecake
>recipe. I've been playing with regular and chocolate cheese-
>cakes for a while, and having a lot of fun with them. I like them
>because it's hard to really ruin one, but at the same time it
>takes some careful attention to details to turn one out that is
>really good.
>
>Like everything, people have their own preferences in cheese-
>cakes. I've been working with the New York cheesecake
>recipe inside the Philadelphia cream cheese box and on my
>third attempt I finally produced one I was really happy with.
>It was light but still had a little crumb to it. I think the
>difference
>was making sure all the items were room temperature, beating
>it for a very long time (hand mixer time, not go-see-a-movie-time
>like you might get with an auto mixer), and then refusing to
>overbake it (no cracks, although I'm not saying that cracks
>mean overbaking). And I vetoed the cherry topping for a much
>sweeter strawberry pie filling. It was a big crowd-pleaser at
>work. I took in a chocolate cake the same day and they both
>lasted about 15 minutes.
>
>Back to your recipe, I'm surprised that it will keep so long in
>the frig. I would have expected the bananas to produce a
>browning effect after 24 hours.
>
>Thanks again for the recipe!
>
>Michael

Actually, I just cut it into slices and I won't keep it around very
long at all. I can see some very slight discoloration already. The
recipe stated it could be refrigerated up to 3 days, but I also
thought that was a bit long.

I usually give away my dessert experiments because my husband and I
would be as big as houses if we ate all that I baked. We'll keep 2
very small servings for dessert tonight.

Ginny