I'm interested in cheesecake recipes. The one I tried was kind of collation of several that I looked at; many cheesecake recipes seem to call for marshmallow, which isn't something I really like, or have bothered to order, but I guess if it really adds to a cheesecake, I might get some. I know that my aunt puts marshmallow creme in her fudge, and it is just to-die-for.
I'd particularly like a blueberry or strawberry cheesecake, along with just "plain old cheesecake."
Anyway, now that I'm looking at my recipe, I can see why it's so blah, it's just so little flavoring. but it's been sitting in the cupboard for several weeks, so I should give it another try, maybe the time to sit in the dark has improved it somehow; it wasn't bad, just weak and blah. This was the recipe:
Basic Cheesecake #1
CAP NY Cheesecake 10%
TFA French Vanilla Creme 2%
TFA Sweetener 2%
Since I'm starting to learn a little more about some of the "right" flavors for this, this is how I think I'd try it for a 2nd attempt at a basic cheesecake.
Basic Cheesecake #2 (projected, when I FINALLY get some of the LA Cream Cheese Icing!)
CAP NY Cheesecake 10%
TFA DX Bavarian Cream 5%
TFA Vanilla Swirl 3%
TFA Sweetener 2%
LA Cream Cheese Icing 1%
CAP Graham Cracker v2 0.50%
Apologies about some of the flavors being non-TFA; to me it's still a TFA kind of flavor, because the TFA creams and vanillas are so outstanding -- also my diketone-avoidance sometimes means I have to look elsewhere -- but it's great how many DX flavors they're comiing out with now!!! Looking forward to a DX cheesecake from them!
The other night I mentioned apple pie, but I think what I really want is an apple-cinnamon danish; I just got the TFA DX Cinnamon Danish and TFA Apple Pie, so I think that's how I'll do it, along with a little FA Apple, some brown sugar and maybe a light touch of redhot.
Andria