Sweets- Cheesecakes and More
Profiterole Ice Cream Sandwiches
Recipes in The Holiday Kosher Baker – message me to order
Caramelized Mocha and Vanilla Bean Napoleons
Mille Crepe
Brioche challah
Cheese Danish
Kouigh Amman
Cheese Babka
Cream Cheese Flan
White Chocolate Mousse Cake
Homemade Candy Bars
Pecan Sticky Buns
Savory
Seared Tuna with Olives and Capers
Potato Gnocchi with Pink Sauce
TOP CHEESECAKE BAKING TIPS
- Use full fat cream cheese and whole milk ricotta
- Philadelphia cream cheese really is the best and let sit until it is at room temperature before using
- Use any kind of cookies and crush into small pieces, but not completely pulverize them
- Mix in a stand mixer with the beater, unless otherwise directed
- Line your springform pan with foil and then a parchment circle – place the pan bottom on top of a piece of parchment paper on your counter and trace a circle around the bottom of the pan. Cut out the circle and set aside. Place a large piece of foil on top of the bottom of the pan and fold the excess foil under the pan. Attach the sides of the pan, lock in place and then take the part of the foil that you folded under the pan and wrap it up the sides of the pan.
- For creamy New York-style cheesecake, bake in a water bath
- Bake until the center remains a little jiggly
- Let it cool completely before placing in the refrigerator overnight
- For perfect slices, warm a knife to slice and clean with hot water between slices
- If the top isn’t perfect, cover with berries or a sauce