On Tue 24 Jan 2006 01:29:17a, Thus Spake Zarathustra, or was it Jen?
Quoted message said:Quoted message said:
Speaking for myself, not really. I make several different cheesecakes
that have a sour cream topping and that procedure is pretty well
standard. It's
just in there long enough to "set" the topping.
--
Wayne Boatwright Õ¿Õ¬
Are all the toppings the same?? Or are there different types, or
flavours?? I'm just thinking I might try different types of toppings as
well.
Most are just sour cream, sugar, and a flavoring extract that can be
varied, but there are a couple...
Pineapple - Sour Cream Cheesecake
Ingredients - Cheesecake:
1 pound cream cheese
2/3 cup sugar
3 eggs
Ingredients - Topping:
1 can crushed pineapple, drained
1/2 pint sour cream
3 Tablespoons sugar
1/2 teaspoon vanilla
Beat cream cheese, 2/3 cup sugar, and eggs until creamy. Pour into an 8-
inch buttered cake pan. Bake 50 minutes at 325 degrees. Let cool 15 to 20
minutes.
Combine topping ingredients. Cover top of cake with topping and return to
oven for 15 minutes at 325 degrees.
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Drambuie-Pecan Topping
2 cups sour cream
2 tablepoons granulated sugar
2 tablespoon Drambuie
1/2 cup large pecan pieces, sauteed in butter then drained
Mix together the sour cream, sugar, and Drambuie. Spread on top of
slightly cooled cheesecake, then sprinkle evenly with pecans. Return to
350 degree oven and bake 10 minutes.
Note: you can add 2 tablespoons of Drambuie to the cheesecake batter as
well.
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Vaiation: Try the above recipe with amaretto and sliced almonds.
--
Wayne Boatwright Õ¿Õ¬
________________________________________
Okay, okay, I take it back! UnScrew you!
