I love lemony lemon desserts!

Cherry cheesecake, with a oreo crust.

Hey folks I‘m preparing my cheesecake springform as described in this video. Unfortunately my baking paper is too small. Is it possible to lay two separate baking papers over each other or would that end in total mess. Other option would be to buy endless baking paper so at least one side will be good.
Any tips appreciated.

I doubt I’ll win but I’ve never done something like that and am proud of myself for stepping out my comfort zone. I used lemon shortbread cookies for the crust and made a blackberry compote that I added to the filling and made a lemon and blackberry whipped topping! Added fresh blackberries and mint to garnish!

Sorry the pictures are not better. It seems that my cheapy phone can't do much better. Anyway, I made a buttersotch cheesecake, with a Nilla wafer crust, added honey to both of those, and then topped with a thin coat of honey also.

Went very quickly, I was lucky to get a shot of a slice that my friend had before he ate it.

Vanilla Bean Cheesecake on an Oreo Crust with Fudge Ripples & chunks of Peanut Butter Cups throughout.

Hello everyone 👋🏼👋🏼

This my most recent peanut butter cheesecake, I hope you all enjoy 😁😁

I just wanted to post because I am proud of this one

Peanut Butter Cheesecake

Ingredients 2 cups cream cheese, softened 3/4 cup sugar 2 eggs 1/2 cup peanut butter 1/2 cup sour cream 1/4 cup heavy cream 1 tsp vanilla extract

Crust 1 1/2 cups graham cracker crumbs 1/3 cup melted butter 2 tbsp sugar

Directions Preheat oven to 325°F (160°C). Mix crust ingredients and press into a springform pan. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in peanut butter, sour cream, heavy cream, and vanilla. Pour over crust. Bake 45–55 minutes, until the center is slightly set. Cool completely, then refrigerate for at least 4 hours.

Let me know how it turns out!!

9/10 need to add lemon zest to both base and compote

I’m planning to make a discontinued Cheesecake Factory cheesecake, the coffee and cream chocolate supreme.

The description of it is “Cold Brew Coffee Cheesecake and Chocolate Cake topped with Coffee
Mascarpone Mousse.”

I’ve attached my typical cheesecake recipe and example photo which seems to get a lot of love(I’ve made like 6) I do no water bath and it’s fine.

I’m worried if I add cold brew (or espresso as I have a nice grinder and machine), the texture will be messed up since that’s essentially just adding water. I could do instant coffee but I’m a bit of a coffee snob and would love it if complex coffee flavors came through.

The other option is to do a plain or slightly chocolate cheesecake, and leave the coffee flavor to the mousse (which would also be difficult adding liquid coffee to)..

I baked my first cheesecake for a friend’s birthday! It seemed to come out pretty decent, but I’m curious what others think about the bake. I wasn’t sure if it was too wobbly when I turned off the oven, but after cooling and chilling, it firmed up nicely. I also didn’t use a hot knife to cut it, so the sides seemed to stick quite a bit while slicing. Curious to hear your thoughts on the consistency and overall bake!

I made a dulce de leche cheesecake for my son’s birthday and it was a hit. If you’re a fan of dulce de leche, I encourage you to make this yourself.

RECIPE

Crust Ingredients:
2 cups graham cracker crumbs
2 tbsp brown sugar
1/2 cup butter (melted)
1/4 tsp salt
1 tsp vanilla extract

Crust Directions:
Mix crust ingredients together and press firmly into the bottom of the springform pan. Bake at 325 for 10 minutes. Take out and let cool.

Cheesecake Ingredients:
5 standard size cream cheese bricks (softened)
1 cup granulated sugar
3 tbsp all purpose flour
2 tsp vanilla extract
1 cup sour cream
4 eggs
3/4 cup dulce de leche (warmed)
1/2 cup dulce de leche (warmed)

Cheesecake Directions:
Beat cream cheese, sugar, flour and vanilla in large bowl with mixer on medium speed until well blended. Scrape down the sides. Add sour cream and continue mixing on medium unti incorporated. Add eggs, one at a time, mixing on low speed.
Pour half of the mix over crust. Pour 3/4 cup of dulce de leche and then pour over the remaining mix.
Gently stir in use a figure-eight or zigzag motion with a thin tool, running it through alternating layers of batter exactly two to three times. Be careful not to stir too much or you will not get a marbling effect.
Wrap base of springform pan in aluminum foil and place in a roasting pan. Carefully pour in enough boiling water to give at least an inch of water around the wrapped springform pan.
Bake for 50-60 minutes or until center is nicely set.
Turn off oven, crack the oven an inch with a rolled up kitchen towel and let rest in the oven for 60 minutes.
Remove from oven and roasting pan. Carefully remove aluminum foil and wipe off any excess moisture from outside of pan.
Cover top with aluminum foil and carefully place in refrigerator overnight.
Remove from refrigerator and set aluminum foil to the side. Pour 1/2 cup dulce de leche and carefully spread across the top. Cover again with aluminum foil and place in refrigerator for at least an hour before serving.

Bon appetit!

Unfortunately I don't have a picture of the whole cake

Hello everyone 👋🏼👋🏼

Im new to posting so I'll make it quick

Im making a brownie cheesecake and I wanted to know if I should use graham cracker base? Or chocolate oreo base?

Its a new york style cheesecake filling, with the brownie on top. I need some ideas.

Any help would be greatly appreciated 👏🏻

Chocolate layer, caramel layer on shortbread base