If you like pina coladas and gettin’ caught in the rain, then this is the dessert for you. Even if you don’t, this is still the dessert for you. What makes this coconut cheesecake different from the other recipes out there, is it uses a coconut puree. (Don’t worry. You make it with shredded coconut and water. You don’t need to hunt for some obscure and expensive ingredient. It’s OK to keep reading.)
This week we have a guest post from Chef Melanie Underwood my favorite instructor at The Institute of Culinary Education. We are also giving one lucky winner an autographed copy of her new book Making Artisan Cheesecake: Expert Techniques for Classic and Creative Recipes available in stores August 15th, but you can pre-order it now! I love desserts,Read more
I wanted to make a truly great chocolate cheesecake crust. I mean one that knocks the socks off all bakers, not just gluten-free ones. Crushed Oreos or gluten-free Teddy Grahams were not good enough as far as I was concerned. If you read this blog regularly you’ll know I have a prejudice against store-bought cookies. Just don’t like them. Sue me. So I was left with the conundrum what type of cheesecake should I pair with this amazing crust? I chose to start with Kahlua because, well, yum.
Is it just me or does everything seem to be flavored with pumpkin this year? I mean I realize pumpkin is always popular this time of year but this season there seems to be pumpkin mania. Really it seems completely out of hand. It’s like pumpkinpalooza. I guess it finally dawned on everyone how truly special pumpkin can be and they just can’t get enough.
There is a multitude of conflicting advice out there on how to make the “perfect” cheesecake. While everyone seems to agree you simply must bake it in a water bath, there seems to be much debate on the type of pan. Many Internet sources say to use a springform pan. However, in culinary class theyRead more
