Thursday, September 6, 2012

HOW TO LAYER A CHEESECAKE

I'm planning for the weekend. Are you? Whether you'll be entertaining or adding everyday luxury, I've been baking our cheesecakes in layers recently and wanted to share these with you today. 
My husband's favorite dessert is cheesecake with berries. I enjoy changing this up and think that love is in the details. I've been experimenting with miniatures spring form pans in circle, rectangle and heart shaped and then, layering these cheese cake layers (recipe below), rather than keeping to the traditional 9" circular pan.  I like to serve 2 or 3 side by side, on an oblong rectangular serving tray.

Cheese cake, change up: 2 layer with sides,  4 layers and 3 layers.
INSTRUCTIONS:
For this three layer version, I prefer to make these lighter and crusts without sides. Begin by baking 3 sideless crusts (for one cake). Once these have cooled, spread your topping on each cake. About 1 -2 hours before serving, carefully layer these cakes one on top of another. If you are growing roses, like us, I think they're perfect toppers.
Layered Cheese Cake
Makes: 2 3-layered cheesecakes
Preheat Oven to 350 F.
1 c. Graham Crackers
1/3 c melted butter
1/2 c sugar
Mix these ingredients together. Press into 6 small Spring-form Cheese Cake Pans and bake until brown --- Approximately 8 minutes. Remove from over and cool crusts.
Filling
12 oz Cream Cheese
2 Eggs
1/2 cups Sugar

Beat together well. Spoon batter into crusts and about 10-15 minutes at 350 F; until an inserted knife or tester comes out smooth. Add favorite topping.  (See instructions for layering above.)

Simple, house favorite, Toppings:
Lemon Curd, recipe here
Blueberry: 1-2 cups blue berries stirred into 4 T melted apricot jam.

Something you might like:



2 comments:

  1. Looks wonderful and I love the idea of a rectangle one. I now want this for breakfast!

    ReplyDelete

Thank you!