Monday, July 6, 2015

TBB: 4th July Cheesecake - US Independence Day

After being sick for 2 weeks and eating nothing except plain white rice porridge (ok.. with a bit of pickled radish and maggie seasoning + soya sauce), I really wanted to eat something sweet..  and the photo in the book looked so pretty.

I baked on Friday night... 

I figured I'll used the red food coloring this time round since it's only a tiny flat 10" round cake. :)  - What can I say... this is the best red velvet cake texture I have tasted so far.. so moist and soft and light!!  Ok, if red velvet taste like this, then I can eat the whole bottle of red food!  This cake is different in texture from the other rose red velvet cake.  I really like this cake texture.  

Just out of the oven so nice and flat. :) 

Wrapped it up and refrigerate for tomorrow. 
I put a layer of parchment paper on top, you will find out why later. :)

Made the cheesecake as per recipe. Juice of 1 lemon is slightly more than the required in recipe I just throw in all the juice into the batter. No harm I figured.  Because the sour cream I used was not the liquid type..I had to beat a considerably longer time towards the end for the sour cream to be fully incorporated into the batter.  I was worried if it will affect the cheesecake later, but it didn't. Oh..ya.. I didn't notice I was supposed to use the whisk attachment until my cheesecake was done! :p 

Just out of the oven.. all jiggly.  

(Please ignore the cough mixtures in the background.  
Not all mine... ok..the last 3 bottles mine..the rest is not..)

Saturday AM 

The top layer came off with the parchment..:)
I don't need to do anything...

The cheesecake shrank after resting a night in the fridge.

Oh..the red velvet is slightly bigger than the cheesecake. 
Have to trim the red velvet.
I used strawberry jam to 'glue' the 2 cakes together instead of raspberry preserves.

I forgot to take photos of White Chocolate Cream Cheese frosting..but you can see the back - right - the handheld blender and empty bowl used to  make frosting.  I find the frosting a bit sweet and too rich, worried that it will be too rich so I used it to crumb coat the sides only.  

The red velvet cake is very when I tried to crumb coat, the crumbs were merciless - all over.. but I noticed it created a nice gradient color.. so I just left it as it is.  I used my blueberry sauce in the fridge as topping..and a bit on the sides to add the 3 layer color effect.  Turned out looking better than I expected. :)  Back in the fridge it went...

Saturday PM

I brought my son out as usual on Saturday..and went supermarket to buy the blueberries. So glad that the blueberries were on sale - 4 packs for $9.90 (125g per pack).  Got home and prepared the glaze. 

I wanted the blueberries to be as fresh as possible with a crunch (since I have the blueberry sauce as a base already), and I worried that the hot glaze will cook the blueberries, so I waited for the glaze to cool off a bit and pour into bowl of blueberries. I realised that after the glaze cool off, it is impossible to drain off using strainer!  Anyway, so after, I just lined up the blueberries on paper towel to absorb the excess. :)

Felt like forever lining the blueberries one by one..esp. when I'm fighting with the heat and worrying the cheesecake will melt soon. But I managed to get it done.  Then I piled up the balance blueberries in the centre...

Saturday Night

After dinner, my husband came to me and asked if I made that pretty cake in the fridge.  I said yes.  He asked if we can eat it later.. I think he can't wait to try it.. hahaha 

Time to taste test!  

I posted this photo on FB hoping to tempt all our fellow bakers who haven't been baking with us for a while to bake this. We miss you! Hurry back and back with us! Don't know if it worked or not.. but I sure hope it did.  (Update: I'm sorry to report that it didn't work.. but instead 3 of our alpha-bakers stepped down!?! :o  So sad ... )

WOW! I'm so impressed with this cake! So good!

Not sure if it is because I hadn't had any desserts for 2 weeks or what (but I think I did steal a bite of banana cake), but this is just WOW!

The cheesecake melts in the mouth and pairs perfectly well with the red velvet which also melts in the mouth. Blueberries 'cleans' richness off the cheese and refreshes the tastebuds.   (I clearly forgotten about the red food coloring in the red velvet...I ate up every last crumb!) 

Everyone in my family said it is so good. A clear winner!

I'm going to bake it often - even when it is not 4th July. :D 

The cheesecake alone is awesome and I can see myself using it with other types cookie & cake base..

Rose, how do you create such perfect cheesecake?
I wonder if you had to taste test a lot of cheesecakes before you came out with this recipe?  :)

Now I can't wait to try all the other cheesecakes in the book.


Angie Schneider on July 6, 2015 at 10:50 AM said...

A masterpiece! The cheesecake looks amazing, Faithy.

Alpha Baker Joan on July 6, 2015 at 12:41 PM said...

Aha - I am your stepper-upper - lol. Can't be here all the time but best I can do will do.
Love your rendition and what you did with top!

Michele at The Artful Oven on July 7, 2015 at 2:13 AM said...

Faithy, your cheesecake is beautiful, I love the way the colors merge on the sides! Your post is so much fun to read. I love this cake and will bake it again, you're right--it melts in your mouth! I'm thinking fresh raspberries next time... and by the way, thanks for your comment on my blog!

Mendy on July 7, 2015 at 4:21 AM said...

It really is delicious. I like how got a dark sheen all over the top. I you can't tempt back the wayward alphas I don't know who can. :)

Mendy on July 7, 2015 at 4:22 AM said...

I also enjoyed your parchment trick

Unknown on July 7, 2015 at 8:09 AM said...

The gradient look of the sides looks like that was the aim… looks so pretty. I'm going to make your blueberry sauce for my summer version of this wonderful cheesecake. :) --- Jeniffer

Vicki on July 8, 2015 at 4:36 AM said...

Turned out so perfectly! You lined the blueberries up so nicely. Can't wait to see what other base you pair it with. I find it sad that our Alpha Baker friends stopped baking, too.

orins goodies on July 8, 2015 at 5:45 AM said...

great question you pose,I always wonder too what is the thinking process to make such a great, really good cakes. your cake came out gorgeous and i am happy you got to have a good desert after being sick.when and if i am ever sick i take a pro biotic capsules on my tong let it dissolve works great.

Rosa (Maggie) on July 8, 2015 at 10:24 AM said...

Your Cheesecake looks absolutely lovely and it must be delicious....😉

phylliscaroline on July 8, 2015 at 12:18 PM said...

Such a funny post Peggy. I hope you're feeling better now. I wonder who else your husband thought might have baked the cake in the fridge? I love the muted colours on the outside, and the bright colours inside - great decoration.

Milagritos on July 10, 2015 at 3:15 PM said...

What a showstopper! Wonderful cheesecake Faithy! I'm glad you loved it too. The fruit plays so nicely with the creaminess...I agree, it all balances out. Too bad about your cold but looking forward to eating sweets again must be a nice feeling. Don't apologise for the cough syrups...whatever works for you is fine for us!

SweetThingsTO on July 22, 2015 at 8:40 PM said...

Oh wow - that looks amazing - so decadent!

Rose Levy Beranbaum on August 30, 2016 at 3:39 AM said...

sorry it took me a year to tell you how terrific this looks!


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