Kim
Well-known member
With my hubby, if it came down to me or a cheesecake... I am not entirely sure I would win - lol
say cheese..... cake
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With my hubby, if it came down to me or a cheesecake... I am not entirely sure I would win - lol
Jake Bunce
Well-known member
analogy for this thread
XxMariooxX
New member
brilliant.
So juicy.
So juicy.
Kim
Well-known member
Can't say that I have, sounds interesting, my concern would be that goats cheese has a stronger flavour than cream cheese, it might be a little intense.
I would give it a try though! Let us know if you do
Forsaken
Well-known member
Kim
Well-known member
Forsaken
Well-known member
http://www.yummly.com/recipe/Goat-C...ini-Cheesecakes-with-Meyer-Lemon-Cream-517272
This is similar, but not quite to what I had (obviously no basil).
Kim
Well-known member
That recipe looks great, I am going to try it, I love the idea of the basil though, hmmm thanks for the link David <3
Kim
Well-known member
I'd hope it would look reasonably professional given I am now a pastry chef
Plating is one of the areas I really do need more training and experience of however, but I am learning all the time The actual cheesecake is not that bad being half cottage cheese and with nuts as the base.... overall it's a reasonably healthy dessert if there could be such a thing
OSS 117
Well-known member
Nice. Actually when I had made that post I wasn't thinking quite clearly. I forgot I'd bought blueberry chevre late last year with a vanilla enhanced goat cheese. It had none of the typical flavor goat cheese had, though I wasn't a big fan as I enjoy the flavor.
As far as cream cheese goes, Philidelphia is fine or a single one or two. At American stores here, you can get them in 48 oz blocks which is just under 1.4 kg, I think. My issue with Philidelphia is that it's got a pronounced tang even with sweetener or flavors, it practically ruins a good chocolate cheesecake. Instead I prefer to get a brand other than them. A restaurant supply chain here in California sells their own blocks of cream cheese, which I believe is made by the same company that makes it for Whole Foods and Trader Joe's. 5-10 lb blocks, cheaper than Philidelphia but not by much in price to weight. Less tang, more buttery/rich and denser. I'll cut it with ricotta or marscapone if a lighter cheesecake is needed. Cream cheese is just useful for baking or cooking with.
Though there's some cheesecakes I won't make or eat again. Raspberry white chocolate with chocolate or plain crusts come to mind. It's just ****ing disgusting. Not a huge fan of cream either on cheesecake. Would much prefer a layer of lush mousse on top of the cake. It's more calorie dense, but lightens the cake up more than heavy whipped cream would.
As far as cream cheese goes, Philidelphia is fine or a single one or two. At American stores here, you can get them in 48 oz blocks which is just under 1.4 kg, I think. My issue with Philidelphia is that it's got a pronounced tang even with sweetener or flavors, it practically ruins a good chocolate cheesecake. Instead I prefer to get a brand other than them. A restaurant supply chain here in California sells their own blocks of cream cheese, which I believe is made by the same company that makes it for Whole Foods and Trader Joe's. 5-10 lb blocks, cheaper than Philidelphia but not by much in price to weight. Less tang, more buttery/rich and denser. I'll cut it with ricotta or marscapone if a lighter cheesecake is needed. Cream cheese is just useful for baking or cooking with.
Though there's some cheesecakes I won't make or eat again. Raspberry white chocolate with chocolate or plain crusts come to mind. It's just ****ing disgusting. Not a huge fan of cream either on cheesecake. Would much prefer a layer of lush mousse on top of the cake. It's more calorie dense, but lightens the cake up more than heavy whipped cream would.
