So, today is none other than National Cheesecake Day! In celebration I wanted to post yet another cheesecake.
I love doing cheesecakes. Even though people think they are really hard, and impressive–they are a cinch. Just a few tricks and tips will guarantee your success. Once you have the basic formula down you can change flavors and crust and topping to your heart’s content.

This brownie cheesecake was actually an accident. I was trying out a new chocolate cake recipe for Matt’s birthday party (7/24)  and the texture of the cake was not what I wanted..too dense to be cake, too dry …read more

Or something  like that.
Basically, we are talking about a butter cookie crust, filled with rich bittersweet ganache, topped with a cloud of delicately flavored lime cheesecake, and then embellished with the ripest of ripe raspberries, with a quick raspberry coulis poured over the top.
Did I say over the top?

This was better than good. The main problem was that the kitchen was hot and by the time I got the pictures taken the slice I was shooting had begun to look a little droopy. After all it was a good 95 degrees in the kitchen, and I was losing light fast.

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This was certainly a fun challenge. Little, 2 oz bites of cheesecake on a stick, dipped in chocolate and sprinkled with anything wonderful your heart could possibly desire. Some of the things I thought of (but did not necessarily have the ingredients for) are

I need to make this so I can eat the entire thing I need to make this so I have a picture of it. I was on Leftover Queen’s foodie forum and someone had asked about cheesecake. Let me just say..I know cheesecake.

WAIT! Not that kind…
Anyway…This is an awesome base recipe. By that I mean that you can change the flavorings, glazes and crust to make a designer cheesecake that would make Cheesecake Factory go out of business. Trust me. I am also pretty sure that if I could bake it in the stove (#2) on Jennifer’s …read more

I have a cold today. A really miserable one-stuffy nose, scratchy throat, achy head, yucky all over one.
  But hey, it is a good excuse to sit and check out blogs and websites, right?
  Well I had heard some rumors of a tie dyed cheesecake so I started searching..and what to my wondering eyes should appear but this picture and tantalizing information from Pop Food at  SlashFood
well it looks so cool I absolutely had to find the recipe…and here it is, recipe:
Ingredients:
For cake crust:
1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to …read more