Cranberry Crown Cheesecake
Posted: 27 December 2010 11:14 AM   [ Ignore ]
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I made this over the weekend, as part of the HCB entry.

This cake is pretty easy to make. Even though I make my own ladyfingers it, it only took a couple of hours to put together. Not bad compared to some of the other cakes in the book.

I made 1/2 recipe again in a 7 inch pan. Not sure whether 1/2 recipe ladyfingers would be enough, I made 2/3 recipe. Turned out to be the perfect amount, have just enough ladyfingers for the sides and the bottom.

As far as the taste… I’m not a cheesecake fan, and hubby isn’t either. But we both love it. It paired up really nicely with the cranberry topping (which was so good btw, that I made more of it, with the rest of the frozen cranberries).  Hubby said it’s the best cheesecake he’s ever had.

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Posted: 27 December 2010 12:09 PM   [ Ignore ]   [ # 1 ]
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It is stunning and that crumb!!!! Looks delicious!

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Posted: 27 December 2010 02:30 PM   [ Ignore ]   [ # 2 ]
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Oh Jenn, what a beautiful cake!  Your cake definitely depicts a picture of a crown.  I love the contrasting colours of the cake and the cranberries.  Very Very festive!!!

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Posted: 27 December 2010 03:12 PM   [ Ignore ]   [ # 3 ]
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Jenn,
Just Beautiful!
wink

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Posted: 27 December 2010 05:02 PM   [ Ignore ]   [ # 4 ]
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Jenn, that IS beautiful! And the 7” size (is that the one pictured?) looks just like a crown!! The ladyfingers are a perfect golden and the cranberries look so pretty not going quite to the edge.  I was planning the coconut cheesecake for a February birthday, but now it might be cranberry!

Glad you know you and the hub have taken the cheesecake plunge.  One of life’s great pleasures, IMHO!

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Posted: 27 December 2010 11:00 PM   [ Ignore ]   [ # 5 ]
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Thanks MJ, Liza, and Darm.

Anne, it is 7 inch - I used Magic Line removable bottom pan (7x3). We haven’t exactly taken the cheesecake plunge, though we do like this one, but it’s not likely to be repeated often smile.

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Posted: 27 December 2010 11:05 PM   [ Ignore ]   [ # 6 ]
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it?s not likely to be repeated often

According to Loopy, the coconut cheesecake is really amazing if you happen to like coconut.  Just sayin’.....

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Posted: 28 December 2010 09:54 AM   [ Ignore ]   [ # 7 ]
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Gorgeous, Jenn!  Your ladyfingers are perfect, very, very nice work!  Glad you liked it even though cheesecake isn’t your thing.  It isn’t my thing, either, though I’ve been contemplating the ginger for a while now… smile

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Posted: 28 December 2010 01:01 PM   [ Ignore ]   [ # 8 ]
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Anne in NC - 28 December 2010 03:05 AM

According to Loopy, the coconut cheesecake is really amazing if you happen to like coconut.  Just sayin’.....

Thanks Anne smile. I have every intention of baking everything in the book (40 cakes to go), so all the other cheesecakes will get made. Hubby likes coconut dessert so he will be excited about the 2 remaining coconut cake in the book.

The one cake I am soooo not looking forward to is the pumpkin cheesecake. I do not like pumpkin at all - unless you count the carved one that appears during halloween.

Julie, thanks for the compliments on the ladyfingers. I was pretty nervous when piping it. I used bleached AP so was afraid they will spread too much and become uneven. Glad it didn’t happen.

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Posted: 28 December 2010 03:09 PM   [ Ignore ]   [ # 9 ]
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This is quite gorgeous, Jenn! Another winner!

I made the Heavenly Coconut Seduction cake for my sister’s wedding. Everyone raved. Your husband will love it. And the pumpkin cheesecake—it’s great. I just made it for Christmas.

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Posted: 30 December 2010 02:06 AM   [ Ignore ]   [ # 10 ]
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Anne, thanks for the shout out!  You are correct, every time I’ve made the coconut cheesecake, all of the coconut lovers swooned…  Now, as for that pumpkin cheesecake:  it is definitely verrrry pumpkiny.  No disguising that pumpkin, even with all of the pecans and ginger snaps and cream cheese.  So Jenn if you don’t like pumpkin but need to make the recipe anyway, maybe you should make plans to bestow a nice gift on a friend or neighbor that day, or have some people over for dessert!  I actually like pumpkin, but this was a little too rich for my taste…I think maybe if I’d eaten it half-frozen (my favorite way to eat regular cheesecake), I might have liked it better. 

My mom and I ended up making a pumpkin pie with the leftover pumpkin (I bought the big can), and I much preferred the pie to the cheesecake! I used a variation of the pumpkin pie in the PPB, but used only 1 heaping cinnamon and about 1/2 t ground ginger, and I thought it had the perfect amount of spiciness but still tasted like pumpkin.

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