Say Cheese...CAKE! - Parsley, Sage, and Sweet

Say Cheese…CAKE!

April 27, 2009 at 6:07 am | Posted in Cakes, Daring Bakers, Dessert, Fruit | 109 Comments
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Yep, it’s that time of the month again, Daring Bakers.  Hmmm..what could the challenge be?  Oh, once again, I gave it away in the title.  Silly me.

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Every month, Daring Bakers wait eagerly for the announcement of the next months challenge.  When the day comes, you keep refreshing the page in hopes of seeing..’Insert Month’  challenge is here’ or something along those lines – OR, you come home looking forward to checking it out (for people who have lives – a category that eludes me at this juncture).

This month was no exception, and when I saw cheesecake, my brain went into overdrive, especially when I read we could take this particular recipe and dress it up beautifully, and/or add any flavors we wanted..be creative!!  I must have made a thousand different cheesecakes in my life, so wow, I was going to run with this one.  OK, something weird happened after that..I went blank.

NO freaking idea why my lobes suddenly put up a velvet rope and wouldn’t let me in no matter how much I pleaded.  Holy moly, I had cheesecake block!  How could this happen?  Cheesecake is a blank palette of endless possibilities!  It must be a tumor or an aneurysm waiting to burst (I’d like to introduce you to Hypochondriac Me).  Nope, it’s just plain old cheesecake block.  What the…?

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I resorted to surfing recipe sites and numerous food blogs, pouring through my vast collection of cookbooks and pulling out dozens of my own or handed down recipes for unique cheesecake ideas, but NOTHING, and I mean , NADA, inspired nor excited me.  This was getting bad.  Okay, it’s probably the pain meds I still take on occasion for my knee..it has to be.

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I finally gave up, and decided to keep it simple.  I’d always wanted to try the Strawberry Mirror Cake from a past DB Challenge B.L.J (before Lisa joined), so I figured I’d make the mirror part of that recipe – but, I really wasn’t feelin’ the strawberry mirror, I wanted something a little off the beaten path.  So, a simple white chocolate cheesecake with a fruity mirror would be my boring, albeit tasty, submission. But, what fruit?

After eating a lunch of blood orange slices mixed into plain yogurt, I decided on a blood orange mirror, which came out a little darker than I’d anticipated, and my lousy photo skills and lack of natural light failed to capture the ‘mirror effect’.  But, it was there..I could see myself in it. *big, fat eyeroll*

I would have to gussy it up as best I could (1000 white chocolate curls, candied blood orange slices and blood orange dust (I dried blood orange peel then ground it into a powder) and add some fresh ginger and salted cashews to the graham cracker crust. Then a light-blub moment – I know how I could make it more interesting – make the cheesecake as planned, then make a deconstructed version of it!

The Creamiest Cheesecake in the World.  Period.

I’m sure many of you remember the deconstruction fad of the late 90’s – early millenium, and in fact, it’s still going on, but there was a time when every restaurant seemed to deconstruct almost everything on their menu.  In the best case scenarios, you got a decent plate of food, arranged in ways that were delicious and incredibly creative.

Unfortunately, at many of the more expensive restaurants in the city, you got a plate of almost nothing aka “I’ll have the deconstructed lemon meringue pie for dessert”.  Cut to  several minutes later, an elegant looking plate containing one candied lemon slice, one toasted homemade marshmallow, and a small shortbread cookie was placed in front of me.  $12.00 for this plate of bird kibble?  Are you frucking KIDDING ME?

Waiter – “Well, you’re supposed to eat it all at once so you get the lemon meringue pie in one bite”

Me – “Then you better give me twenty more plates of this so it equates to an actual slice of pie – no extra charge, Skippy!”

What makes this deconstruction slightly cool is that it’s an exact replica of Jen’s recipe and my additions, but each component is prepared in a different way, except for the blood orange mirror.  I made a sort of a sabayon aka zabaglione en Italiano, by beating half the eggs (well, one egg and one yolk) over a bain marie with the sugar, orange liqueur, and lemon juice until light and fluffy, then folding it into the cream cheese-white chocolate mixture along with the heavy cream, which I whipped to make a cheesecake mousse.

After using half the graham cracker crust for the cheesecake with 1000 white chocolate curls, I took the rest and toasted it in the oven to make a streusel for my………..TA DA – *insert flashing bulbs around this title* ;

White Chocolate-Blood Orange Cheesecake Mousse Parfaits with Salted Cashew-Ginger Graham Streusel!!

OK, hoopla over.  Yes, many, many have created amazing cheesecake parfaits, and the JELLO company is probably having a good laugh right about now, but hey, mine is from scratch, so a big PFFFT to all boxes of edible powder!

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For the parfaits, I juiced the oranges in one of those grinding super juicers.  Unless you feel like skimming tons of foam off the top of the juice, (no matter how much you skim it, it seems to keep multiplying and never clears – like The Blob in foam form), DO NOT use one of those juicers if you’re going to make a gelee or mirror.  I couldn’t get that damn juice clear, like it was for the cheesecake with 1000 white chocolate curls, in which I squeezed the juice out each orange with a hand held juicing gadget.

This in turn led to a cloudy ‘gel’, and nope, couldn’t see myself in it, not to mention, it didn’t seem to set up as well, resulting in a sloppy looking, bleeding parfait.  Even the color was off! BAH!  Thank god it tasted good, or I probably would have decorated my walls with it.

WOW, I’ve really veered off the DB challenge, but what else is new?  I’m a ramblin’ woman.  Okay, first let me start out by saying that the recipe from Jenny, of Jenny Bakes, is one the best cheesecake recipes I’ve ever baked/tasted – NO LIE.  This cheesecake is heaven, so everyone who reads this MUST TRY IT AS IS, at least once.  Of course you can take it in many different directions, but just go with it plain to start, and you’ll see what I mean.  I’ll post the original recipe, then just add my additions afterwards with these —> **.

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OH – I forgot THE PARAGRAPH – blahhddy, blahhddy, blah, blah, blah.  Just kidding, here it is;

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.  Thanks Jenny and Abbey!

The Creamiest Cheesecake in the World.  Period.

Abbey’s Infamous Cheesecake

Crust
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 Tbsp / 24 g sugar
1 tsp vanilla extract
** I added 1/2 cup chopped, salted cashews and 1 Tbsp of freshly grated ginger

Cheesecake
3 packages of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla extract (or the innards of a vanilla bean)
1 Tbsp liqueur, optional, but choose what will work well with your cheesecake
** I added 4 oz melted white chocolate and 1 tbsp Cointreau

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Blood Orange Mirror (Gelee)
1 tsp lemon juice
1 Tbsp Cointreau
1 Tbsp water
1 Tbsp unflavored gelatin
1 1/4 cups fresh blood orange juice (about 3 to 5 blood oranges)
1/4 cup simple syrup (1/4 cup sugar plus 1/4 cup water, simmered until sugar is dissolved and it’s syrupy and clear)

DIRECTIONS:
1. Place lemon juice, Cointreau and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.

2. Combine fresh blood orange juice and simple syrup in a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just begins to thicken (do not let gel); remove from ice water.

3. When mixture is syrupy, pour a 1/16-inch layer over the top of cheesecake in springform pan. Refrigerate until set.

Now let’s take the exact cheesecake recipe above, (dividing the cheesecake filling ingredients in half), and take it apart then put it back together again in a glass!

White Chocolate – Blood Orange Cheesecake Mousse Parfaits with Salted Cashew-Ginger Graham Streusel

White Chocolate Cheesecake Mousse
12 oz room temperature cream cheese ( 1 1/2 8 oz bars)
2 oz white chocolate, melted
1/2 cup sugar
1 large egg
1 large egg yolk
1 1/2 tsps orange liqueur (I used Cointreau)
1 1/2 tsps lemon juice
1/2 cup heavy cream
1 1/2 tsps vanilla extract (or the innards of half a vanilla bean)

DIRECTIONS;
1. In a bowl over a simmering pot of water. combine egg, egg yolk, sugar and whisk until mixture is pale yellow and thickened, lifting the bowl of the heat intermittently to prevent the eggs from scrambling.  Continue whisking as you add the lemon juice and orange liqueur at once.  Keep whisking hard until the mixture is thick, doubled in volume  and about 160 F.  Again, if mixture is heating too quickly, remove the bowl from the double boiler and continue whisking off the heat.   The whole process should take about 5-10 minutes and you should end up with a thick, fluffy mixture that coats the back of a spoon well.  When ready, set aside to cool.

2. Beat cream cheese until smooth, then beat in the melted white chocolate and vanilla extract or beans.  Lighten with some of the cooled egg (sabayon) mixture then fold in the rest.

3. Whip heavy cream until soft peaks form, fold into cream cheese – sabayon mixture.

Blood Orange Gelee recipe above

Half of  Salted Cashew-Ginger Graham Crust recipe above

DIRECTIONS:
1 Preheat oven to 350F.

2.  Spread the salted cashew-ginger graham combination onto a parchment or silpat lined baking sheet, squeezing some of it into clumps.  Bake for about 20-25 minutes, stirring it once or twice to prevent burnt pieces, until lightly toasted.

Assemble Parfaits
1. In 4 to 6 clear glasses, pour a thin layer of the blood orange gelee (mirror) into the bottom of each glass. Place glasses in the fridge to let gelee set.

2. In each glass, top the layer of set gelee with graham cracker streusel, then cream cheese mousse. and another thin layer of the orange gelee. Let set again, then repeat above, ending with a thin layer of orange gelee. Top with white chocolate curls, orange dust, gold leaf or whatever suits your fancy – like whipped cream and orange supremes.

Don’t miss out on the other mouth watering creations other Daring Bakers came up with!  Click on the links to their blogs at the Daring Bakers Blogroll, and check ‘em out!


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109 Comments »

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  1. Ohh…a single double decker cheese cake, and more…. simply fabolous, Lisa!

  2. Wow. Puts my plain caramel cheesecake to shame. Well done! :)

  3. This is really gorgeous, creative stuff… and I was GIGGLING at your rant about deconstruction! Bravo!

  4. Lisa, they’re both just gorgeous! And a cheesecake with blood orange mirror could never be considered boring!!

    I love the deconstructed parfait, but the original cheesecake holds my heart. Maybe it’s because the white chocolate curls bring back happy memories of my wedding cake, but I’d go back for slice upon slice of it. Fantastic work!!

  5. ooOOOh, they both look wonderful. I love the idea of a fruit “mirror” on top. I’ll bet it was a nice burst of orange without mucking up the lovliness of the cheesecake.

    Nice work. I really enjoyed your post :)

  6. One of the nicest cheesecakes I have seen and the blood orange mirror what a finish. Yes sometimes I get the “mind blanks’ and nothing will fix it good to see that it went away eventually. I just love the 1000 white chocolate curls and the intricate blood orange “curls” you did. Bravo on a wonderful effort. Yours from Audax in Australia

  7. Wow i really loved the idea of ‘assembled cheesecake’. that is certainly creative! the mousse is a fantastic addition to this as well :)

    and i wont write anything about the yankees because…well…you know what happened over the weekend :(

  8. Parfait…cheesecake…parfait…cheesecake? Well, I’ll have some of each please! Totally gorgeous full cake and darling parfaits! Creativity and a hell of a lot of effort and absolutely wonderful.

  9. my jaw dropped when i saw your cake! gorgeous! so many little things to make it incredible. and blood oranges are always interesting to me!

  10. How beautiful, great job!

  11. OMG That is stunning. What a great take on cheesecake, well done :)

  12. Oh wow, this is a masterpiece. Love the cake size one with the white choc spirals around it. Beautiful presentation.

  13. You really outdid yourself! Those are fantastic!

  14. Wow! Your cheesecake totally puts my blood orange cheesecake to shame! lol. Guess that’s what I get starting on mine last minute :P Fantastic job, I love the styling :)

  15. Wow, what a beauty! Your cheesecake looks so delicious! A great choice of flavors!

    Cheers,

    Rosa

  16. Just gorgeous! Yours really is one of the best!!! Are those white chocolate curls? I am in AWE!

  17. Wow, this is delicious. Can I get a piece? hehehe…

    yadaboss.com

  18. That’s absolutely beautiful! Blood oranges sound like they’d go so well with the cheesecake.

  19. Unbelievable! Your cheesecake looks so fabulous. I too surprised myself by struggling to be creative on this one- but I think that the muse certainly struck you well!

  20. Absolutely gorgeous, Lisa! You’re so talented!

  21. what a great job you did Lisa,
    as usual… I love your chocolate curls

  22. That looks awesome. I love the blood orange color!

  23. Your cake looks beautiful, but that parfait has stolen my heart. Lovely job!

  24. Your cheesecake is everything BUT boring!! I love the combination..I generally love everything that has a component called “ginger” in it ;)

  25. I have yet to try a blood orange, however your dessert looks amazing! I love the dark color of the “mirror” against the white of the chocolate and the cheesecake!

  26. I’m not huge on oranges, so I’ve never tried blood oranges. But really, what could be bad about cheesecake?!

  27. Wow – looks amazing and sounds like a lot of work! So very shi-shi of you!! Your posts always make me laugh. How many white chocolate curls again?… ;)

  28. OMG…that looks sooo yummy!!! There are so many DB’posts that makes me feel like diving into the screen if I could, and yours is one of them! I am so intimidated w/ the chocolate curls! 1000 curls — salute to u! ;)

  29. My jaw is on the floor! You are amazing!

  30. It looks like you overcame your cheesecake block quite well. This is amazing. I am so loving blood oranges right now.

  31. Your cheesecake colors are lovely! What a creative presentation and flavor combo!

  32. Ohmygod. This is a ridiculously good idea. The curls around the cheesecake are amazing! I’m really impressed! It’s hard to say which version is more stunning… what a great job!

  33. wow Lisa !! c’est absolument magnifique ! et quelle belle présentation !
    c’est l’un des plus beau défis que j’ai vus :)

  34. Mmm, your cheesecake looks amazing!! I love what you did with the recipe =D.

  35. Ummm this is freaking gorgeous! LOVE LOVE LOVE the parfait version!

  36. Okay…can I just say that BOTH forms of your cheesecake are GORGEOUS! I love the white chocolate rolls. I think that I would devour the deconstructed version…it is WONDERFUL!

  37. Your cake looks really worth all that effort.

  38. Both versions are stunning!

  39. Wow! Very clever. You obviously have a lot of energy (and talent). I forgive you for not being a SF Giants fan : )

  40. Wow, very creative and they look amazing!! Very well done!

  41. Wow and wow again, Lisa! The parfait version is so stunning! I want to try it (and I don’t even like cheesecake)!!

  42. Geez Louise, do these look fabulous! Love your creative take on the cheesecake recipe and the flavor combinations sound amazing! Great job!

  43. Wow! More than amazing! I am blown away by your effort and creativity – and my mouth is watering to boot! Bravo for a beautiful challenge (I think the parfait is my favourite).

  44. WOW. The parfaits blew me away. Actually, all of it is just amazing. Congratulations on such a great result.

  45. Absolutely fabulous creations :-)

  46. Your cheesecake looks amazing and the colour of the blood orange… wow!

  47. What an original presentation. I love your cheese cakes.

  48. Thank you for such warm welcomes! Your cheesecake is so beautiful and the color of that blood orange is absolutely stunning.

  49. WOW Lisa, just gorgeous. I love everything about your challenge, & the parfaits too. Drop-dead gorgeous lady! Mmmmmmmmmmmm!!!

  50. Lisa, WOW! You’ve really excelled here. That is jaw droppingly beautiful!! :D I am so in awe!

  51. stunning, both of them! and the photographic skills are ther! My mouth is watering! bravo!!!!

  52. stunning, both of them! and the photographic skills are ther! My mouth is watering! bravo!!!!

  53. Beautiful color contrast between the blood oranges and the creamy cheesecake. And your parfaits certainly don’t look like the jello version my Mom used to make :)

  54. You crack me up. My husband says things like that, “Oh my God I have a tumor.” Goodness.

    And so funny I say what the fruk and you say what the flock.

    I just bought some blood oranges, hmmmm. Your creation is inspired and I love the parfaits. Very beautiful.

  55. Extraordinary flavor combination: blood oranges, cashews, ginger, vanilla, and white chocolate. I can almost taste it!

  56. I was laughing out loud while reading your post Lisa. It was too funny…:)) I love your cheesecake as well as the parfait! Beautiful!! I can’t believe you made a 1000 cheesecakes before! This was my very first!! :)

  57. WOW…amazing!!!

  58. I’m so glad to hear that I’m not the only one who suffered angst whilst trying to come up with something unique. It’s fun discovering your thinking process in meeting this challenge–and you conquered the project in such a special way. I’m super impressed!

  59. Wow, what an innovative challenge. They look damn cute and very impressive. Good job1

  60. lol! great post and great looking cheesecake! I love the white chocolate logs. I bet this tasted delicious :)

  61. No words to describe…just amazing!

  62. Absolutely GORGEOUS cake, but I have to say that I like your verrines even more! Such a fantastic combination of flavors and colors.

  63. White Chocolate-Blood Orange Cheesecake Mousse Parfaits with Salted Cashew-Ginger Graham Streuse = genius.

    Gorgeous job Lisa!! LOVE both the parfait and the cake. Beautiful!!!

  64. I was laughing the whole time was reading this….you, my friend are a NUT! :) Seriously I have stupid smile on my face. Even when the recipe isn’t a challenge you make it one. You remind me of Devon, one of the twins, he is the same way. Always challenging and pushing himself. Both of you guys are weird, hee-hee! Nope not me I’d have gone with plain ol’ cheesecake. Yours look fantastic and the 1000 white chocolate curls, OH< MY<GOODNESS, over the top. The parfait was a great idea too.

    I’m not even going to bring up the Yankees. Really I’m surprised you could post this. I figured you would be in a deep depression after this weekend’s debacle. I will always be a Yankee fan, win or lose but geez it was hard to listen to them blow leads like they did this weekend. The only good part was getting to show the boys that even the Pros make mistakes as Pedroia did on Saturday with both a fielding and base running mistake. (wish our coach could have seen that as at times he forgets these kids are only 12 & 13)
    Peace out sista! :)
    ~ingrid

  65. WOW! Your cheesecake puts my simple lime one to shame! How Gorgeous! It is a definite work of art, and I’m sure it was delicious too! Your parfaits are awesome too!

  66. Beautiful job – the cheesecake variations and the 1,000,000 chocolate curls – I’m in awe!

  67. What can I say? I’m utterly speechless after I read through your post and saw those incredibly yummy beauties. This is a huge achievement. I wish I could eat all of it up for you. :)

  68. Love the parfait – your creations always look so scrumptious. Thanks for your kind words, Amy

  69. oh my goodness!! both are so amazing!! I especially love the white chocolate curls..how much time you must put in your creations! i’m lost for words…wow!! =P

  70. wow.. how gorgeous is that? I’m lost for words. Very interesting flavout combo Lisa.

  71. I think that your cake is one of the most amazing cheesecakes I have ever seen! WOWOWOW! And to think you weren’t inspired…

  72. Cheesecake, white chocolate, blood oranges, gelee and parfaits! Oh, my! You did a lot for this challenge and it looks wonderful and delicious. Your parfait does not look like Jell-O 1-2-3. Yours are much better. :)

  73. I love the surreal feeling that the blood orange color adds to the contrast of the white chocolate curls, and deconstructed is lovely too! I think I glimpsed some poetry there in the middle of your post too, funny. What a great way to stretch your creativity for this challenge!

  74. Wow, that parfait is awesome! I love that you did the cheesecake mousse. Sounds light and delicious! And I just adore blood oranges. You’ve got some totally fabulous flavors going on there. (Oh, and by the way, I’m a total hypochondriac, too :) )

  75. I love all the pictures of your cheesecake!! Beautiful presentation and great flavor combinations!

  76. Waw,….your cheese cake is a piece of real Food art!
    You are very creative! Waw!!

  77. You’ve got my vote for the most creative cheesecake so far! omg, im totally in love with your parfaits…… <3 <3 <3

  78. Your cheesecake is so fabulous, I’m absolutely terrified of making chocolate curls.

  79. Absolutely gorgeous cake.
    White chocolate and blood orange are a perfect match.
    The curls around the cheescecake are amazing!

  80. Both your creations are fantastic and look amazing and your photography is great! I struggled with natural lighting on mine but yours certainly doesn’t seem to show that, it’s time for me to invest in photography lights…oh no not more gadgets!

  81. That. Is. Beautiful.

  82. What a wonderful way to present cheesecake. Love it! Do you fedex?

  83. I love the combination of flavors and the gorgeous color of blood orange. Fabulous job!!!

  84. Wow that looks wonderful both versions.! I thought about a deconstructed version to but didn’t have time. Your blood oranges are so much redder than the ones we get here they look fabulous.

  85. Hey Lisa, that looks fantastic :-)!!! XOXO

  86. I hope all your blocks turn out like this one, ahahah! The cheesecake is lovely but the parfaits won me over!

  87. wow! i think your pictures are great! yummy :)

  88. GORGEOUS! I feel totally lazy looking at what you did! And I love cheesecake parfaits also–although I usually save them for when my cheesecake has failed, lol.

  89. Wow I am so amazingly jealous of how your cheesecake turned out!! It’s beautiful, bet it tasted gorgeous as well.

  90. Ah Lisa… you’re awesomeness! your cheesecake seems to have a velvety creamy texture, just gorgeous. Wish I could have a little pot to myself.

  91. Truly gorgeous! I can’t believe you initially weren’t inspired by this project, you certainly bounced back! Really impressive!

  92. Holy cow! what are you saying lousy photo skills?! No way! Your photos are gorgeous! And the cake! Homygosh! With mirror too! (I loved that particular challenge by the way, the chiffon layers are pure awesomeness). And the deconstructed version! woot woot! Just looking at the streusel flavour combination is making my eyes water @_@

  93. Oooh I love the look of your cheesecake, those chocolate curls must have taken ages to make! The comment I made on the DB forum… I meant pics of my kitchen! I realised it didn’t sound like that after I hit post though doh! I need to figure out how to post pics directly to the forum!

  94. Holy cheesecake! Thanks for your comment on my blog — your site is beautiful! Something to aspire to. Enjoy the next challenge!

  95. Haha! Your post had me snickering to myself the whole way, with the fellow in the library in the next seat thinking I must have finally cracked under exam stress! Really beautiful creations, the parfait looks perfect =)

  96. Those cheesecake parfaits look so tasty. I love orange and white chocolate (the sweet and tangy) but I have never tried it with blood oranges. I’ll have to dive in and give it a try.

    Thanks for stopping by and visiting my site.

    If you are interested I added a recipe, of sorts, for the PB Bacon Cheesecake, since I polished off the first batch and have none to share.

  97. That’s pretty much the most gorgeous cheesecake I’ve ever seen. Totally should be sitting in a dessert shop somewhere. Wait a minute… did you buy this? :)

  98. You. Are. A. Riot.

    I just got home from my “offline vacation” and your comment on my blog…and now your post…are cracking me up.

    I love the idea of a parfait and I loveeeee blood orange, so I’m all in on this one! And those white chocolate curls on the cake…are PERFECT! Unlike the Yankees’ pitching (WTF?!) but that’s a whole other post…

    Laura (of the margarita and not chocolate cheesecake variety, lol ;-)

  99. You’re saying you didn’t have any creative ideas? You must be kidding, right?
    Both the cheesecake and the parfait look wonderful and the flavours look and sound great to me.

  100. OMG! Your parfaits turned out beautiful! Love what you did with the blood red oranges!

  101. Thank you all for the lovely and flattering comments. Yes, they are white chocolate curls, and although I didn’t make 1000, I came close to 100 since white chocolate is so soft, so it takes several tries to get more than three per sheet!

    Jude – No, I don’t fed-ex, as I’m not doing any selling now due to my injury and well, the lack of a professional kitchen!

    Lori – By the time I got to the 50th white chocolate curl, I’d wish I’d bought one..LOL

    Ingrid – I hear you on teaching your kids how pro’s make mistakes too, but did you have to use Dustin Pedroia as an example? LOL j/k

  102. Your cake looks divine!

  103. I can’t even express how amazing this is. I mean, the white chocolate curls around the sides… totally speechless! And then the layers… wow wow wow so so so impressed!

  104. Yum! Yum! I want to make this!

  105. Love the curls around the edge, they really make a great statement.
    How beautiful.

  106. I love it!!!! super nice

  107. I came over to check out your gnocchi challenge, but this takes the cake..haha…I crack myself up. Absolutely stunning!

  108. [...] across a cheesecake that has comfortably settled into my top 5 cheesecakes of all time, along with Abbey’s Infamous Cheesecake (SO good, this co-dependant, lying, cowardly creep I used to know sent his new meatball of a chick [...]

  109. mmm… sounds delish!


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