I'm having to make another cheesecake for Christmas. The one I made for
Thanksgiving was such a hit that they wanted another. I was at first
planning to make this second one without a crust, but now that I think
about it, coconut seems like it'd be a nice combination with cheesecake.
And then after thinking of that, it made me wonder how I might go about
swirling a bit of chocolate syrup into a cheesecake without having it turn
into a disaster during baking and setting. I'd rather make some kind of
chocolate syrup that would be soft when refrigerated, maybe about the same
texture as the cheesecake. Ohhh it just hit me. I could mix up the
cheesecake batter in two batches. Just make half vanilla and the other
half I could add cocoa powder to. Or even better, three batters, with
caramel being the third. Or coffee, caramel and vanilla batters. Not
sure how much of an effect that would have on the final cheesecake. I
just want to do something different rather than bring another plain
cheesecake, though there's nothing wrong with a plain cheesecake.

So, a crust would be made of coconut shavings out of a bag. I'd put the
coconut shavings in a food processor and process them until they're like a
powder, then press them into a springform pan. Then I'd combine the
batters, switching pans several times, so I can see how everything is
being distributed.

Maybe I'll do two: one plain, and one with a marbling of three cheesecake
batters.

Damaeus

Damaeus > wrote:
-snip-
>
>Maybe I'll do two: one plain, and one with a marbling of three cheesecake
>batters.

Glad to hear that. Be interesting to see how your guests' tastes
run.

Me-- I *love* bold, different, unusual. . . But when it comes to
cheesecake- I don't like to guild the lilly. The lime cheesecake
we had for my son's birthday was sublime. . . but it left me wanting
a slice of 'real' cheesecake-- rich, smooth, cheesey, and with a
graham cracker crust.<g>

Jim

Maybe you'll be able to re-write the ending in a few weeks to show a bit more hopefulness. Not that I expect that, but...anything is possible.

Damaeus wrote:

> So, a crust would be made of coconut shavings out of a bag. I'd put the
> coconut shavings in a food processor and process them until they're like a
> powder, then press them into a springform pan.

I would find toasted coconut, unpulverized, a far more interesting crust
ingredient.

On Tue, 21 Dec 2010 07:04:34 -0500, Goomba >
wrote:

>Damaeus wrote:
>
>> So, a crust would be made of coconut shavings out of a bag. I'd put the
>> coconut shavings in a food processor and process them until they're like a
>> powder, then press them into a springform pan.
>
>I would find toasted coconut, unpulverized, a far more interesting crust
>ingredient.

I'd think coconut with cheesecake one of the ultimate TIAD creations.

For something different that will wow folks do my Nutterbutter crust
Reeses cheesecake... someone will post it.

On Tue, 21 Dec 2010 12:00:39 +0000, KEATON.ROBERT
> wrote:

>
> Maybe you'll be able to re-write the ending in a few weeks to show a bit
> more hopefulness. Not that I expect that, but...anything is possible.

Okay. Three times and you're out. Learn how to respond to threads
appropriately. You click reply and go off on your own unrelated train
of thought.

--

Never trust a dog to watch your food.

On 21 Dec 2010 18:43:17 GMT, Wayne Boatwright
> wrote:

> On Tue 21 Dec 2010 11:23:56a, sf told us...
>
> > On Tue, 21 Dec 2010 12:00:39 +0000, KEATON.ROBERT
> > > wrote:
> >
> >>
> >> Maybe you'll be able to re-write the ending in a few weeks to
> >> show a bit more hopefulness. Not that I expect that,
> >> but...anything is possible.
> >
> > Okay. Three times and you're out. Learn how to respond to
> > threads appropriately. You click reply and go off on your own
> > unrelated train of thought.
> >
>
> Have you ever seen any thing good or relative from anybody on
> foodbanter.com? AFAIC, they're all a bit flaky.

I've seen occasional on topic posters every now and then, but they
don't sustain. I suspect they stumbled on to foodbanter and never
returned.

--

Never trust a dog to watch your food.

On 12/21/2010 3:01 AM, Damaeus wrote:
> So, a crust would be made of coconut shavings out of a bag. I'd put the
> coconut shavings in a food processor and process them until they're like a
> powder, then press them into a springform pan. Then I'd combine the
> batters, switching pans several times, so I can see how everything is
> being distributed.

I can't answer the rest but the first thing that crossed my mind was
maybe whirring macaroons and use that as a crust. I'm making the
ricotta lemon cheesecake with biscotti crust, and I'd bet you can sub
macaroons and then make your filling whatever you want.

On Tue, 21 Dec 2010 19:27:56 -0500, Cheryl >
wrote:

> On 12/21/2010 3:01 AM, Damaeus wrote:
> > So, a crust would be made of coconut shavings out of a bag. I'd put the
> > coconut shavings in a food processor and process them until they're like a
> > powder, then press them into a springform pan. Then I'd combine the
> > batters, switching pans several times, so I can see how everything is
> > being distributed.
>
> I can't answer the rest but the first thing that crossed my mind was
> maybe whirring macaroons and use that as a crust. I'm making the
> ricotta lemon cheesecake with biscotti crust, and I'd bet you can sub
> macaroons and then make your filling whatever you want.

Which recipe are you using, Cheryl? Does the filling have flour or
not?

--

Never trust a dog to watch your food.

On 12/21/2010 7:45 PM, sf wrote:

I wrote:
>> I can't answer the rest but the first thing that crossed my mind was
>> > maybe whirring macaroons and use that as a crust. I'm making the
>> > ricotta lemon cheesecake with biscotti crust, and I'd bet you can sub
>> > macaroons and then make your filling whatever you want.

> Which recipe are you using, Cheryl? Does the filling have flour or
> not?

I don't have the URL anymore but it was posted here not long ago. I
think it was in reply to one of Wayne B's OPs. I hope this formats ok;
I've never exported from NYC to usenet.


@@@@@ Now You're Cooking! Export Format

Ricotta Lemon Cheesecake With Biscotti Crust

for the candied lemon slices
3 lemons
6 cups sugar

for the biscotti crust:
12 plain biscotti
1/4 cup sugar
1 stick butter, melted

For the cheesecake
1 1/2 cup fresh ricotta
1 cup cream cheese, softened
3/4 cup sugar
3 eggs
zest of 2 lemons
2 tablespoons heavy cream

For the candied lemon slices:
Freeze the lemons for 30 minutes. Meanwhile combine 3 cups of sugar and
4 cups of water in a large pot and bring to a boil. Slice the lemons
(not your fingers!) as thin as possible. Add them to the syrup and cook
at a low simmer for 15 minutes. Remove from the heat, let it rest for 10
minutes and carefully strain the lemon slices, discard the syrup. Start
again the process by combining the remaining 3 cups of sugar with 3 cups
of water, bring to a low simmer, add the lemon slices, cook for about 30
minutes. Remove from the heat. Let it cool. Place in an airtight
container. Refrigerate overnight. Sing it a lullaby.

For the biscotti crust:
Preheat the oven to 325'F.
Process the biscotti to fine crumbs in a food processor.
In a medium bowl, combine the crumbs, sugar and melted butter. Mix with
a fork until incorporated.
Line a 9 inches tart pan with the mixture, pressing down with your
fingers. Proceed to stuff yourself with the leftover crumbs.
Bake until golden brown, about 15 minutes. Let it cool. No i didn’t say
you’re cool!.. eh.. Okay you are!

For the cheesecake:
Combine the ricotta, cream cheese, sugar, eggs, heavy cream, and lemon zest
in a food processor and mix until combined, about 2 minutes.
Fill the cooled crust with the cheesecake mixture and bake for 20 to 25
minutes. It should stop wiggling when you shake it and a knife inserted
should come out clean. Let it cool and refrigerate for at least 2 hours
before serving. Better overnight i think but i’ve been wrong before..
eh.. a long long long time ago.

When ready to serve, arrange the candied lemon slices over the top in
zee beautiful’ pattern.

Notes: Adapted from Andrew Carmellini

Yield: serves 6 to 8


** Exported from Now You're Cooking! v5.86 **

On Tue, 21 Dec 2010 20:10:15 -0500, Cheryl >
wrote:

> On 12/21/2010 7:45 PM, sf wrote:
>
> I wrote:
> >> I can't answer the rest but the first thing that crossed my mind was
> >> > maybe whirring macaroons and use that as a crust. I'm making the
> >> > ricotta lemon cheesecake with biscotti crust, and I'd bet you can sub
> >> > macaroons and then make your filling whatever you want.
>
> > Which recipe are you using, Cheryl? Does the filling have flour or
> > not?
>
> I don't have the URL anymore but it was posted here not long ago. I
> think it was in reply to one of Wayne B's OPs. I hope this formats ok;
> I've never exported from NYC to usenet.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Ricotta Lemon Cheesecake With Biscotti Crust
>

<oh, yes... you jogged my memory> That was around the time I was
seeing cheesecakes with sliced lemons on top all over the place on the
internet and in magazines.
>
> When ready to serve, arrange the candied lemon slices over the top in
> zee beautiful’ pattern.
>
> Notes: Adapted from Andrew Carmellini
>
> Yield: serves 6 to 8
>
Thanks for re-posting! I try to save the url and/or who posted it
with the recipe, but forget on occasion too.


--

Never trust a dog to watch your food.

In article . 71>,
Wayne Boatwright > wrote:


> I don't think I've ever seen an on topic post from anyone on
> foodbanter.

That's odd. Did you killfile the domain, or have you just not paid
attention? Do a search on:

Gorio >

He currently has 22 posts on my newserver (about a 30 day retention).
Sometimes he wanders a little, but I always enjoy reading what he has to
say.

Until he came along, though, I was giving a little consideration to
killfiling the domain.

--
Dan Abel
Petaluma, California USA

In news:rec.food.cooking, Brooklyn1 <Gravesend1> posted on Tue, 21 Dec
2010 10:43:36 -0500 the following:

> On Tue, 21 Dec 2010 07:04:34 -0500, Goomba >
> wrote:
>
> >Damaeus wrote:
> >
> >> So, a crust would be made of coconut shavings out of a bag. I'd put the
> >> coconut shavings in a food processor and process them until they're like a
> >> powder, then press them into a springform pan.
> >
> >I would find toasted coconut, unpulverized, a far more interesting crust
> >ingredient.
>
> I'd think coconut with cheesecake one of the ultimate TIAD creations.

Tomorrow Is Another Day?

Damaeus

On 12/23/2010 12:00 AM, Dan Abel wrote:
> In 86.190.71>,
> Wayne > wrote:
>
>
>> I don't think I've ever seen an on topic post from anyone on
>> foodbanter.
>
> That's odd. Did you killfile the domain, or have you just not paid
> attention? Do a search on:
>
> >
>
> He currently has 22 posts on my newserver (about a 30 day retention).
> Sometimes he wanders a little, but I always enjoy reading what he has to
> say.
>
> Until he came along, though, I was giving a little consideration to
> killfiling the domain.
>

Same here, but Gorio is an anomaly. Then again, I'm sure I'm KF'd by
many. lol