I made cheesecake with Rose’s Winter Blueberry Topping for our oldest who was home form college this past week.  I have to hide the leftover blueberry topping from my husband - he loves it!

Your cheesecake looks GORGEOUS, Patrincia!  I’m sure it tasted as good as it looks too.

Looks great Patricia! Did you use Rose’s cheesecake recipe as well?

Yes, I agree, looks incredible.  I am also curious about the cheesecake recipe you used and the crust.

Thanks baking buddies!  No, the cheesecake recipe is one that was forwarded to me by another board member who promised that it was a good one, and it most certainly is (it may very well replace my former favorite cheesecake recipe - one that I had long before I owned the cake bible).  If that person gives the okay - I’ll tell you who it is.

The crust is somewhat unusual because it’s more of a pastry crust (flour, sugar, butter, vanilla, and egg yolks) than the more typical cookie crumb crust.  Next time I’ll experiment with the crust by adding some almond meal, and I’ll add my favorite sour cream/sugar/vanilla topping a few minutes before the cheesecake is done baking (an adaptation from my former recipe).

Oh mine, I ate!!!!!!!!!!

gorgeous perfect slice, nice sauce texture, and cheesecake texture, too.  Beautiful marble tops!  By the way, cheesecake travels well frozen!  =)

Beautiful, Patrincia.  I too prefer the cookie type crust with the ingredients you mentioned over the graham cracker crust.  The crust recipe I use is from Nick Malgieri’s “How to Bake”.  Rose’s cheesecake is my absolute favorite.

I’ll have that book - I’ll have to give Nick Malgieri’s crust a try.

Very beautiful, Patrincia!!!!  You certainly have my mouth watering!

Looks beautiful AND delicious, Patricia! Makes me wish I was right there with my fork!!!

p.s. I’m so excited for you that you’re going to Jan Kish’s class.