This afternoon, Miss Linda said she was going to make her Turkey Broccoli Braid for supper
http://www.smokingmeatforums.com/t/244630/turkey-broccoli-braid
and that desert was my department today. So, since I had finally bought a set of spring form pans, I thought it would be an excellent time to try out tropic’s Cheese Cake.
Now, I had been talking to Richie about this cheese cake because I’m not much of a baker and he had assured me it was pretty easy to make. So……….OK, I’ll give it a whirl.
I mixed up all the ingredients--Richie said that a stand mixer worked great for this, but all we have is an old, worn out hand held mixer. I was a little concerned about burning it out, but as it turned out, it worked just fine.
Got everything mixed up and into the pan. Then into a 350* oven for 1½ hours. I couldn’t believe how much the cake rose as it cooked—it was getting huge.
At the 1½ hour mark, the cake had the dimple in the middle, just like Richie said to look for, so I took it out of the oven and left it to cool.
When it was cool, I took it out of the spring load pan and slid it onto a plate. As you can see, Miss Linda and I don’t do much baking and don’t even have a proper cake plate. Apparently I should have spent a few dollars more when I bought the ElCheapo spring load pan, as it bent out of shape while I was getting it off the cake. The parchment paper worked great and the whole cake just slid easily onto the plate.
Well, supper was over, and it was time to cut the cake.
Both of us prefer the thicker, heavier New York Style Cheese Cake to the lighter, fluffier type. The texture of this cake was between the two, but closer to the New York Style—a nice solid cake, but definitely not a heavy desert!!! We just served it up plain—no topping on it at all. It really doesn’t need one—it’s delicious as it is. We will, of course, try it next time with some fresh blueberries, and I figure that will just add an extra dimension to an already great desert!!
If you like cheese cake, you simply have to try this one. It’s in a league of its own—rich, smooth and creamy, not too filling (means you can have a bigger piece LOL
), and a downright fantastic desert.
Thanks Richie, and POINTS to you for sharing such a GREAT recipe.
Thanks for looking
Gary
http://www.smokingmeatforums.com/t/244630/turkey-broccoli-braid
and that desert was my department today. So, since I had finally bought a set of spring form pans, I thought it would be an excellent time to try out tropic’s Cheese Cake.
Now, I had been talking to Richie about this cheese cake because I’m not much of a baker and he had assured me it was pretty easy to make. So……….OK, I’ll give it a whirl.
I mixed up all the ingredients--Richie said that a stand mixer worked great for this, but all we have is an old, worn out hand held mixer. I was a little concerned about burning it out, but as it turned out, it worked just fine.
Got everything mixed up and into the pan. Then into a 350* oven for 1½ hours. I couldn’t believe how much the cake rose as it cooked—it was getting huge.
At the 1½ hour mark, the cake had the dimple in the middle, just like Richie said to look for, so I took it out of the oven and left it to cool.
When it was cool, I took it out of the spring load pan and slid it onto a plate. As you can see, Miss Linda and I don’t do much baking and don’t even have a proper cake plate. Apparently I should have spent a few dollars more when I bought the ElCheapo spring load pan, as it bent out of shape while I was getting it off the cake. The parchment paper worked great and the whole cake just slid easily onto the plate.
Well, supper was over, and it was time to cut the cake.
Both of us prefer the thicker, heavier New York Style Cheese Cake to the lighter, fluffier type. The texture of this cake was between the two, but closer to the New York Style—a nice solid cake, but definitely not a heavy desert!!! We just served it up plain—no topping on it at all. It really doesn’t need one—it’s delicious as it is. We will, of course, try it next time with some fresh blueberries, and I figure that will just add an extra dimension to an already great desert!!
If you like cheese cake, you simply have to try this one. It’s in a league of its own—rich, smooth and creamy, not too filling (means you can have a bigger piece LOL
Thanks Richie, and POINTS to you for sharing such a GREAT recipe.
Thanks for looking
Gary
Last edited:
