Skip to main content

Culinary Milestone: Cheesecake

Super Decadent Cheesecake

My relationship with cheesecake has been a tumultuous one. For the longest time I had an aversion to it because my first piece of cheesecake accompanied my first bout of food poisoning - not a good association. I was pulled out of my anti-cheesecake stance by a tall, dense New York style cheesecake with a juicy strawberry topping. Ever since then I've never shied away from a cheesecake.

Except if it was to make one. I've tried a few times to make a cheesecake to disastrous results. They just don't bake up right for me. Springform pans fail as soon as I look at them. Every trick, tip and technique that has been suggested has been tried to no avail. After a while I started to think I was born under a no cheesecake moon or something.

Recently, I have been feeling very confident in my culinary skills and I was enamored with a blog post of a super rich cheesecake that haunted my dreams. Even so, I didn't feel my cooking fu could handle this Big Momma Cheesecake so I took out a secondary form of insurance - cooking supervision by my formally trained, pastry chef extraordinaire friend.

So I trudged over on a Sunday morning with THREE pounds of cream cheese to put this bad boy together. We deviated  from the recipe by taking every precaution when baking this cake to offset my cheesecake making jinx.

Boy, was my jinx lifted! The cheesecake was dense and tangy and not one bit dry but with a wonderfully crumbly texture. It's everything I look for in a cheesecake.

At any rate the cake was awesome and worth every step. If I can make this cake anyone can and should. I warn you this is a super rich cake and a little goes a long way.

A word of caution though, the recipe calls for a 10.5 inch springform pan but apparently most pans are 9.5 inches so I had a lot of left over filling that my cheescake sensai made into a small cheesecake for her fiance.

On my next try I will use this recipe to make two cheesecakes that are a bit shorter as I would like a bit more crust to cake ratio. Also I want to make a strawberry-gelatin-set strawberry topping. I'll wait to post a recipe with calorie counts (gulp) when I get those details worked out. But I encourage everyone to head over to The Amateur Gourmet site and give his recipe for Double The Cream Cheese Cheescake a try!


Popular posts from this blog

Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.


This instructions assume you don't have caramelized sugar in your pantry like I do!Thai chili peppers are optional. It's more t…

Cracking the Calories: Hu Tieu (Vietnamese Clear Noodle Soup) - 250 Calories

Cracking the Calories: Hu Tieu
Vietnamese Clear Noodle Soup
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…

Fast Day #14: Trader Joe's Reduced Guilt Spinach & Cheese Stuffed Shells - 270 calories (FAIL)

Trader Joe's Reduced Guilt
Spinach & Cheese Stuffed Shells with Marinara Sauce
Since I had such a light lunch today, I figured I'd reach into the freezer for a pasta meal that I've been wanting to try. These stuffed shells from Trader Joe's (see above) look so inviting. It has carbs, veggies, cheese and tomato sauce! All the things I love.
But alas this entree succumbed to the most devastating flaw imaginable - small portion size. I mean really, really, really small. There were only 2 stuffed shells the length of my middle finger and about an inch wide at the chubbiest point. Two, two measly shells - this is not a good sign.
I heated up the entree according to the package directions. and this was what I was greeted with:

Not too appealing looking. But I'm not one to judge a dish by it's presentation. Gleefully, I dug in. To my dismay I was welcomed to  a hard shell, a mealy interior, and a too tart marinara sauce.