Tuesday, 30 December 2008

An Ode to Cheesecake . . .



Cheesecake, cheesecake, you're so dreamy
With your filling, oh so creamy.
Atop a crust, all crunchy and sweet
You're the best dessert on the street.
You make me gasp with pure delight
And sneak downstairs in the middle of night.
To eat that last piece in the fridge
oh please, oh please, just one more wedge.
I love you more than cake and jelly
even if you add to my ample belly
With trembling lips
and widening hips
You make me utter sounds of joy!



Okay, so a poet I ain't, but I know good cheesecake when I taste it. This latest recipe of Dorie's has to be my favouritest yet, and made me want to wax all poetic about it! I know, I know . . . I was supposed to save it for New Years Eve, and I fully intended to do just that . . . but how could I write about it before I had even tasted it, so I just had to cut one piece so that I could fully do it justice here today. (that's my story and I'm sticking to it!)



Welcome to Tuesdays With Dorie, that delightful baking group, soon to be one year old, that bakes together every week, albeit in spirit and around the world, one delicious recipe . . . the same delicious recipe from that wonderful baking book, *Baking, from my home to yours*,written by that equally wonderful cookery book author and bakestress, Ms Dorie Greenspan herself. This week Anne of AnneStrawberry chose Tall and Creamy Cheesecake on pages 235-237. As God is my witness . . . my life will never be the same . . .



I toyed with the idea of flavouring the cheesecake with things such as eggnog, or salted caramel . . . but then in the end executed the recipe exactly as written by Dorie with no variation, the only exception being that I used crushed digestive biscuits in the crust as graham crackers are not widely available over here. I have actually come to love digestive biscuits more.

After reading on the Dorie page about some people having had water from the water bath leak into their cheesecakes when baking, I made sure that I wrapped my spring form pan doubly in foil. It worked a charm as I had no such problem.



Easy to make and easy to bake this is a wonderful cheesecake recipe. From beginning to end I had no problems whatsoever with it. My only problem came when I removed it from the pan and it cracked a bit, but not to worry. I dusted the top thoroughly with icing sugar, thinking that would hide a multitude of sins, but it did not . . .

I decided to make a black current and port syrup to grace and gild this precious lily. Tart and sweet with just a hint of booziness it, it ended up being the perfect accompaniment to what will be the cheesecake recipe that I use from now on. I love, Love, LOVE this cheesecake! I dare say I may have to bake another dessert for New Years Eve as there may not be any of this left . . . ahem . . .



The recipe can be found on Anne's page, Anne Strawberry. Do go and check it out!! She did a tall and creamy Peppermint Bark version that looks fabulous. Please drop by and check out all the other luscious entries on the Dorie Blog Roll as well! Looking doesn't hurt and it doesn't put on pounds either! Now where was my fork???

When I make this again, and trust me . . . I will . . . I am going to play around with the other variations . . . perhaps a gingersnap crust with a lemon and candied ginger filling. Oh, that is calling my name!

Next week's recipe will be the French Pear Tart on pages 368 and 369, as chosen by Ms Dorie Greenspan herself!! How exciting! What a wonderful way to celebrate the one year anniversary of Tuesdays With Dorie!



In the meantime, here's the recipe for the Black Current and Port Syrup I made to go with it. It's also pretty tasty over Ice Cream or even rice pudding . . . hmmm . . . snow pudding, Spanish cream . . . this sauce goes pretty well over anything like that!

*Black Current and Port Syrup*
Makes about 1 1/2 cups

I saw a bottle of this in the store the other day, but at £5 a bottle I thought it was a bit pricey. I decided I would make my own. I'm not sure how it compares, but the one I made was pretty tasty indeed. This goes very well over a creamy dessert, and it was absolutely delicious drizzled over this cheesecake!


8 ounces of black current juice
6 ounces of white sugar
4 ounces of good quality port wine
the juice of half a lemon

Put all the ingredients into a non reactive saucepan and cook and stir over medium heat with a wooden spoon, until the sugar is completely dissolved. Bring to the boil, then simmer for 5 to 10 minutes until thick and syrupy.

41 comments:

Jan said...

Oooh now that cheesecake looks fantastic! I'm not a dessert person but I do like cheesecake! I am loving the blackcurrent and port sauce Marie!!!

Steph said...

Your cheesecake looks so professional! I would love a huge slice of your cheesecake with the sauce!

Marthe said...

I absolutely loved this one as well!! Also made the plain version and will definetely be making it again!! That sauce you made to accompany it sounds delicious!

Engineer Baker said...

Ooo, black currant / port sauce sounds AMAZING! And your cheesecake looks wonderfully creamy. Wonderful job!

Jan said...

Oh now you are talking "Mmmm" ,and who but you ,could write an ode to a cheesecake ? excellent! ..love Jan xx

Ruthanne said...

Ruthanne of Magnolia Blossom Home:
oooo can not wait to try this. I know that a crack is not pretty to look at but every time there is a crack in one of my cheesecakes it seems to have made it all the better. I am sure that is what happened it is all the yummier. I love cheesecake but normally substitute sweet-n-low for the sugar because of being diabetic. But then I would have to splurge with your sauce. I am sure it truly was un-resistable. What a lovely way to end the year!
Glad you are feeling better.
Blessings to you.

I'm mostly known as 'MA' said...

I love the poem and I do love cheesecake. I'm not sure if I'll make my own or buy one but now I know what dessert will be for New Years day. 'On Ya'-ma

HoneyB said...

I always love reading your posts! Your cheesecake looks lovely!

Kimberly Johnson said...

Your cheesecake looks beautiful! I loved this recipe too and plan on trying many variations!

n.o.e said...

My word, Marie, if my cheesecake was as fabulous as yours, I'd be waxing poetic also! It looks amazing, especially with that sauce.
Nancy

Joan said...

Looks fantastic, just love cheesecake not too sweet. Love Joan

Traci said...

Oh yum! Thanks for sharing this! I may make a cheesecake to take to the inlaws!

chocolatechic said...

This cheesecake IS pure poetry.

Fabulous.

Mary Ann said...

Your cheesecake looks perfect, Marie! and the black current syrup sounds delicious!

Maci said...

Wow, that looks great!! Can you send one my way!?

Anne said...

That looks wonderful Marie- I'm glad you liked it! That sauce looks amazing and I'd love to see your other variations. Happy new year!

Karen said...

Love your cute poem and your beautiful pictures!! Looks delicious!!

Tracy said...

Hi, Marie! A very delicious post...Cheesecake is my most favorite dessert...and yours looks like a slice of heaven--LOL! So glad to catch up with you here at last and see you're enjoying a wonderful holiday! As you know, we're just back from our Christmas trip and getting over the jet lag and settling in...ringing in 2009 will be quiet here-LOL!So glad to get your birthday e-card today--thank you! Wishing you Todd and all of yours love & joy in the New Year, my dear friend! LOVE YOU ((HUGS))

jenjen said...

Marie --
Your cheesecake looks so wonderful! I may try making it for New Year's Eve. I loved your poem -- you ARE a poet!

Have a great day!

Jen

Schotzy said...

Oh, man, does thalook good or what. I am definitely sending Amanda over here to check that out! YUMYUM!!!
Love, Carolyn

The Liberty Belle said...

I don't think I've ever wanted a slice of cheesecake more than I do at this very moment.

vibi said...

Incredible, Marie! Your cheesecake looks like its made for angels! Light and fluffy like a cloud!

PheMom said...

Your cheesecake looks wonderful!! Happy Holidays!

The Blonde Duck said...

We both did odes today! Isn't that cool?

rainbowbrown said...

My, my. You are too cool. Love the heartfelt poem and your cheesecake looks delicious!

Tina said...

Well, I certainly lingered over THIS post! oh my, i do love cheesecake! how about white chocolate with a raspberry topping???????

Jacque said...

I don't know... you sound like a poet to me!

Your cheesecake looks picture perfect. Bonus points for a yummy glaze too :)

Kevin said...

What an amazing looking cheese cake! Have a great new years!

Peggy said...

Marie I just love your blog. I enjoy reading about your cooking and also your life sounds fascinating. I bet it is beautiful where you live! Your cheesecake looks fabulous. Happy new year!

pinkstripes said...

The black currant/port sauce sounds absolutely amazing.Your cheesecake looks perfect. YUM!

Happy New Year!

TeaLady said...

The cheesecake looks wonderful. And powdered sugar. And black currant syrup. Heaven in the oven.

Love your poetic side....

Bunny said...

I have to make this, everyone has said such great things about it!

Sandra said...

your cheese cake looks delicious, there is nothing better than home made cheese cake. Hope you have a wonderful New Year
Sandra

LYN said...

as you know I am not a big sweet person but I do love Cheesescake...wish I could lean through the screen and take a bite..it would go well with the hot choclate I am drinking this morning...LOL

happy new year Marie!! Thanks for always lifting me up...

steph- whisk/spoon said...

this was a wonderful cheesecake, wasn't it?!? yours looks scrumptious! happy new year! xoxo

Madam Chow said...

I agree - one of the best recipes so far. I am not usually a fan of cheesecake, but this little recipe has changed my opinion!

Melissa said...

It looks so fabulous with that icing sugar and drizzled sauce. Great job!

Gloria said...

To my dear friends Marie and Todd I whish you with love a really wonderful New Year and go on love each other!! Here is 12:45 PM 2009, Huggssss!! Gloria

~TAMY 3 Sides of Crazy~ said...

Absolutely stunning - it looks perfect! And that sauce sounds amazing.

Amanda said...

Ohhh I so agree with you, it was divine! Yours is gorgeous!

Lucy said...

Your cheesecake looks fabulous, and I really liked your poem! Ooh, and do try the gingersnap version - because I love gingersnap crusts and that sounds yummy!