It's that time of month again--that magical moment before rent is due, and when it's time for a Daring Bakers Challenge, a monthly online baking event. The Cakespy crew always awaits this moment with bated breath: it's always such a fun opportunity to misbehave. This month, the challenge was Cheesecake Pops, a recipe chosen by Elle and Deborah, from the aptly titled Sticky, Chewy, Messy, Gooey by Jill O'Connor. What could be cuter (or more decadent) than bite sized cheesecakes, dipped in chocolate and served on a stick? How 'bout mini cheesecakes shaped like slices of "big" cheesecake? See above for our offering. While we offer our apologies for the lack of chocolate dipping, we believe we've more than made up for this omission through cuteness--it has a mini graham cracker crust! And a dollop of faux-whipped cream (made of a daub of cake frosting)! And even a mini marzipan strawberry with glaze!
Q: Can I use any type of cheese in cheesecake?
A: What is New York Cheesecake?
A: New York-style cheesecake, made famous by establishments such as Junior's in Brooklyn, is a dairy-loaded confection: its filling consists of heavy cream, cream cheese, eggs, and sometimes sour cream too: the result is just about the densest, creamiest, dreamiest cheesecake you'll ever find. The New York Cheesecake is most frequently, but not always, made using a springform pan; most versions have a graham cracker crust, but of course Junior's famous cheesecake has a sponge cake layer.
Q: I have a problem really like wine. Any suggestions for pairing wine with cheesecake?
Q: My cheesecake cracked on top! Do I have to throw it away?
A: On the contrary. Cracked cheesecakes are fairly common--it is often attributed to over-beaten eggs. However, don't despair! Just take a hot knife to the surface and make like a sculptor to redistribute the cake to smooth the cracks. If so moved, this is a great chance to get artistic with your cake, perhaps creating lovely whirls or design elements to the surface. If still lacking a little flair, perhaps you could consider adding a sweet topping in the likeness of a celebrity visage to cover a multitude of cheesecake sins.
Q: Will cheesecake make me fat?
A: No doubt about it, cheesecake is delicious--but in all its rich, creamy and decadent glory, it is not what one might call a low-cal food. However--may we preach for a moment?-- this ought not be a reason to deprive yourself. Fact is, anything can make you gain weight--from carrots to rice cakes to pizza and chips, depending on how much you eat and how active (or inactive) the lifestyle you lead. It's our belief that while it's smart to enjoy rich foods in moderation, it's not at all smart to avoid them entirely if you love them--you'll just keep on eating other foods to compensate, and will end up miserable! So just enjoy your cheesecake!*
*In moderation. As an example of how not to eat cheesecake, consider the example of professional eater Sonya Thomas, who holds the World Record for cheesecake eating, having put away 11 pounds of cheesecake in a mere 9 minutes.
Q: I'm lactose intolerant / vegan / or otherwise can't or won't eat dairy. Whaddya have to say about that?
A: Go soy! Soft tofu varieties and Tofu cream chees, combined with soy milk or creamer, yield a silky-smooth and absolutely decadent result; even nonvegans may find they don't miss the dairy! This one looks pretty awesome to us.
Q: I like cheesecake so much better the day after it's made! Is there something wrong with me?
A: On the contrary. Cheesecake flavors do tend to develop after baking, making the smooth, creamy cheese blossom on the taste buds once the flavors have had some time to set (though truly, we suspect fairies or elves might play a part too). Our serving suggestion? Make your cheesecake, keep it in the fridge overnight, then leave it at room temperature for an hour or two before serving. Sublime.
Q: I just did a Google search on Cheesecake and came up with pictures of scantily clad girls. What gives?
A: We see you've stumbled upon a classic pinup genre of photography. Here's the story: The "Cheesecake Pose" is said to have gotten its name in 1915 when a newspaper photographer named George Miller noticed a visiting Russian diva, Elvira Amazar, just as she was debarking her ship in New York. Miller asked the opera singer to hike up her skirt a little for the sake of the picture. Later, the photographer's editor, something of a gourmet, is supposed to have exclaimed, "Why, this is better than cheesecake!". So there you go.