When it comes to the ultimate dessert, cheesecake is in my top three. There are so many decadent, delicious varieties and flavors. The most perfect element about cheesecake is that you can whip up a very basic, simple creation and smother it with any topping to meet the theme of your soiree, gathering or dinner party.
For this post, I chose a few that are a bit out of the norm. I went looking for combinations and flavors that will delight, dazzle and dance in your mouth.
Chai-Spiced Cheesecake ~ Bon Appetit This is a not only heavenly in flavor, but also has a very simple and elegant look.
Crust; ginger, salt, butter, sugar, egg yolk and crystallized ginger. Filling; cream cheese, whole eggs, egg yolks, ground ginger, cardamom, vanilla, allspice, salt and black pepper (yes, black pepper) Topping; sour cream, sugar and vanilla
Suggested Pairing: Passaggio Unoaked Chardonnay
Follow the link here for the full recipe
Eggnog Cheesecake ~ Sunset Magazine
Eggnog is such a decadent delicacy and I am always a bit disappointed that we enjoy it only during the holidays. I love the flavor year round, especially if it’s just a tad bit boozy.
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 cup sugar, divided
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/3 cup brandy
- 2 teaspoons freshly grated nutmeg, divided
- 1 cup whipping cream
1. Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in.-diameter springform pan with a rim at least 3 in. high; add butter and stir to mix. Press mixture evenly over bottom and 1/2 in. up side of pan.
2. In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1 1/2 tsp. nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.
3. Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
4. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
5. In a small bowl, whisk together cream and remaining 1/4 cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining 1/2 tsp. nutmeg. Sunset Magazine
Bittersweet Chocolate Irish Whiskey Cake ~ Bon Appetit (yes, again)
This next post is exquisite ~ A piece of heaven never tasted so sinful. Not cheesecake, I know, but devilishly tempting.
- 1/2 cup plus 2 tablespoons Irish whiskey
- 6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped
- 2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
- 1/3 cup blanched almonds (about 2 ounces), lightly toasted
- 6 tablespoons all purpose flour, divided
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 7 tablespoons vanilla sugar, divided
- 3 large eggs, separated
- Pinch of fine sea salt
- 2 ounces semisweet chocolate, chopped
Please follow the link to Bon Appetit for the full recipe