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blessedmomma
Joined: 08 Mar 2006 Posts: 6
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Posted: Thu Jun 08, 2006 4:38 pm Post subject: gingersnaps |
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Michael have you thought about using gingersnaps for the "crust" ? I'm feeling experimental so I got some. Will make the batch tonight with half of them nilla half gingersnap. I'll give a review to let you all know. |
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blessedmomma
Joined: 08 Mar 2006 Posts: 6
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Posted: Fri Jun 09, 2006 3:40 am Post subject: Gingersnap followup |
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ok, first off everything went according to plan with the recipe and I got 15 nice cheesecakes. I opted to put 5 frozen blueberries on top of each one, nice complimentary tartness. As for the gingersnap crust, it was a bit denser and had just a bit of chewiness to it where the wafer seemed to become one with the cheesecake texture. I prefer the dense texture. Flavor was suprisingly mild compared to eating a gingersnap out of the box. The ginger "bite" was all but gone where the wafer seems to again absorb the cheesecake and the flavor is not easy to distinguish. Bottom line, I like both. If you want to taste the crust try the gingersnap, if you want the cheesecake flavor unhindered, use the wafer. I'm half tempted to do a batch with brown sugar sprinkled on the bottom of the cups before the cookie is placed for a carmalized crust. What fun. Thanks Michael. |
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Crystal
Joined: 29 Apr 2006 Posts: 12 Location: Canada
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Posted: Fri Jun 09, 2006 5:13 pm Post subject: |
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foodscigeek wrote: |
Calories 210
Fat 15 g
Calories from Fat 135
Protein 4 g
Carbohydrates 14 g |
Not bad considering it is cheesecake we're taking about! Thanks very much foodscigeek ^_^ |
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Ryn Guest
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Posted: Sun Jun 11, 2006 2:42 am Post subject: healthy...cheesecake |
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I was wondering whether it'd work to use reduced-fat or even fat-free cream cheese...I'm slightly afraid that the reduction in fat content will upset them =/ |
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Rev.Krull Guest
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Posted: Mon Jun 12, 2006 3:12 pm Post subject: Results From My Attempt |
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I made the cheesecake cupcakes last night. They turned out really good!
Instead of vanilla wafers for the "crust," I used chocolate chip cookies. The kind which are advertised as "soft" or "chewy" worked the best. They are generally larger than the bottom of a muffin cup, so I had to manually trim away the edges of the cookies to get them to fit (and you get to eat the trimmings, of course). Also, I'll note that the resulting mixture after beating had the consistency of pudding. You had to spoon the mixture into the cups, rather than pour. I topped my with canned cherries (3 per muffin). |
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slick Guest
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Posted: Thu Jun 15, 2006 4:52 pm Post subject: upside-down |
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I wonder if a silicone muffin pan would work. Also, if you put the crust on the top and the topping on the bottom would it still cook the same? |
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abr9er1 Guest
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Posted: Fri Jun 16, 2006 9:04 pm Post subject: Mini cheesecakes |
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Love your website, thank you.
I made a similar recipe using prepared cookie dough from the grocery store refrigerator section as the crust. I liked the options for mixing the different kinds of crusts --- chocolate chip cookie dough, chococolate chocolate chip cookie dough, sugar cookie dough, etc. with a myriad of different fruit or candy toppings.
And the individual, smaller servings are great for transporting. |
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Catherine Guest
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Posted: Sat Jun 17, 2006 4:39 pm Post subject: |
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Wow! Recipe looks DELICIUOS. And the picture of the empty muffin liners with wafer is great. |
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chuie Guest
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Posted: Sun Jun 18, 2006 9:44 pm Post subject: crusts |
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For those of you who prefer to make a crumb crust, try this:
Sprinkle the crumbs into the cups then use the bottom of a second muffin pan to compress the mixture. |
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Guest
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Posted: Fri Jun 23, 2006 6:38 pm Post subject: |
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I have baked these for wedding showers before and they're always a huge hit. I prefer graham cracker/gingersnap crusts and I top with a fanned out sliced strawberry and a few small chocolate curls.
You can also make wee key lime pies this way, too.
Heels
http://www.mundanesuperhero.com |
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sheila
Joined: 12 Jul 2006 Posts: 5 Location: s/v So It Goes
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Posted: Wed Jul 12, 2006 2:40 pm Post subject: EASY ENOUGH FOR MY LITTLE SAIL BOAT GALLEY |
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Thank you so much for this cheesecake recipe. My husband LOVES cheesecake and this is simple enough to make in my little galley on our "classic plastic" 1969 CAL 34 liveaboard sailboat.
Hopefully, being individual cupcakes will allow for good portion control!
If interested, check out our sailing blog. We are currently on the Lagoon in the French/Dutch island of St. Martin / Sint Maarten in the Caribbean. We plan to head south (St. Kitts, Martinique, Grenadines, Trinidad) by the end of July.
Looking forward to perusing your site for more recipes that will fit our cruising lifestyle. |
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serenpoly Guest
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Posted: Wed Jul 12, 2006 6:41 pm Post subject: cheesecake cupcakes |
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From my experience, you can use just about any cookie that fits for the 'crust'. I've had excellent results with the shortbread and chocolate-mint Girl Scout cookies (a chocolate filling with those...) or the grocery-store equivalents.
For whoever asked about using low-fat dairy, the best cheesecake I ever made was with _extremely_ well-drained yogurt cheese. It was just tart enough to accent the sweet/rich tastes from the sugar and eggs, and I couldn't tell that the texture suffered, either. |
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superwife Guest
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Posted: Thu Jul 13, 2006 3:48 am Post subject: yum! |
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I tried this recipe out with fabulous results. I have photos and modifications at my site- http://theadventuresofsuperwife.com/plog
As far as the crust- I really preferred a crubled graham cracker with some brown sugar sprinkled in. It gave it a very authentic cheescake taste![/url] |
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thedessertcafe
Joined: 18 Jul 2006 Posts: 2
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Posted: Tue Jul 18, 2006 2:14 am Post subject: Great Recipe |
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I own an online dessert site and these are the types of dessert that would sell quite well. |
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mitchypoo Guest
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Posted: Thu Aug 10, 2006 4:24 pm Post subject: YUMMY! |
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I made this recipe and it was really wonderful! The recipe is great the way it is and we had guests over and they enjoyed them also. I like that they are individual so even if you are watching your calories you can have one and not feel guilty. And the recipe is versatile too, next time i'm going to try a ginger snap for the crust and add some orange zest to the mixture. |
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