Urban Chicago
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Feb 1, 2011 13:55:34 GMT -5
Post by Urban Chicago on Feb 1, 2011 13:55:34 GMT -5
So I'm known as the cheesecake lady in my family. I bring one to almost every holiday. Last year, I made pumpkin on Thanksgiving and Mint Chocolate at Christmas. My aunt would like me to bring one at Easter this year, and for some reason I'm stumped as to a good Easter Cheesecake Flavor.
Some caveats: Raspberries and coconut are not acceptable.
Ideas?
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Chocolate Lover
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Feb 1, 2011 13:56:40 GMT -5
Post by Chocolate Lover on Feb 1, 2011 13:56:40 GMT -5
Red Velvet's not Easter-y is it? That's all I got.
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Feb 1, 2011 13:58:53 GMT -5
Post by tea4me on Feb 1, 2011 13:58:53 GMT -5
Is there peach cheesecake? That could sort of be an Easter color.
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Abby Normal
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Feb 1, 2011 13:59:30 GMT -5
Post by Abby Normal on Feb 1, 2011 13:59:30 GMT -5
Turtle cheesecake? Carmel and nuts
The best one I ever had was a mocha cheesecake with a chocolate ganache. Of course, I LOVE Coffee.
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Peace Of Mind
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Feb 1, 2011 13:59:54 GMT -5
Post by Peace Of Mind on Feb 1, 2011 13:59:54 GMT -5
Personally, I love anything chocolate. Chocolate cheesecake is the best!
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Sum Dum Gai
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Feb 1, 2011 14:01:40 GMT -5
Post by Sum Dum Gai on Feb 1, 2011 14:01:40 GMT -5
Easter cheesecake would have to have some sort of fruit flavor. I can't think of one that really says Easter, but it's gotta be fruity and come out some pastel like color.
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Deleted
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Feb 1, 2011 14:02:39 GMT -5
Post by Deleted on Feb 1, 2011 14:02:39 GMT -5
You could do something strawberry or blueberry or lemon. My favorite is a praline cheesecake! Pretty much a regular cheesecake but made with brown sugar and topped with pecans and a praline (caramely) sauce.
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Malarky
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Feb 1, 2011 14:02:53 GMT -5
Post by Malarky on Feb 1, 2011 14:02:53 GMT -5
Irish Cream or any other liqueur flavor Mocha Caramel
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Urban Chicago
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Feb 1, 2011 14:03:48 GMT -5
Post by Urban Chicago on Feb 1, 2011 14:03:48 GMT -5
I like the key lime idea. I could dye it a pastel green.
Is it too early for blueberry, cherry, etc...?
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Sum Dum Gai
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Feb 1, 2011 14:09:18 GMT -5
Post by Sum Dum Gai on Feb 1, 2011 14:09:18 GMT -5
Easter is in March right?
That's tropical fruit season. Pineapple and mango, if you're into a tropical cheesecake.
February is citrus and papaya. So the key lime idea or a lemon cheesecake.
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The J
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Feb 1, 2011 14:09:08 GMT -5
Post by The J on Feb 1, 2011 14:09:08 GMT -5
My vote's for Key Lime. It's my favorite!!!
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swamp
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Feb 1, 2011 14:10:32 GMT -5
Post by swamp on Feb 1, 2011 14:10:32 GMT -5
So I'm known as the cheesecake lady in my family. I bring one to almost every holiday. Last year, I made pumpkin on Thanksgiving and Mint Chocolate at Christmas. My aunt would like me to bring one at Easter this year, and for some reason I'm stumped as to a good Easter Cheesecake Flavor. Some caveats: Raspberries and coconut are not acceptable. Ideas? Rabbit flavored?
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Chocolate Lover
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Feb 1, 2011 14:12:17 GMT -5
Post by Chocolate Lover on Feb 1, 2011 14:12:17 GMT -5
I went to allrecipes dot com and searched for cheesecake, so far I see 2 peach recipes, 2 pineapple, a pecan, a turtle, blueberry, chocolate, lemon and citrus and that's just a couple of pages I browsed through.
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Chocolate Lover
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Feb 1, 2011 14:22:22 GMT -5
Post by Chocolate Lover on Feb 1, 2011 14:22:22 GMT -5
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The J
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Feb 1, 2011 14:23:31 GMT -5
Post by The J on Feb 1, 2011 14:23:31 GMT -5
I'm going to second my own vote for Key Lime.. and please post your recipe! ;D FYI, if you ever go to Grand Cayman, I can tell you where to get the most heavenly slice of key lime cheesecake EVER!!!!!
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Tennesseer
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Feb 1, 2011 14:24:30 GMT -5
Post by Tennesseer on Feb 1, 2011 14:24:30 GMT -5
While not exactly a dessert item, why not make an Italian Easter Pie. A friend of mine once made me one. These are very dense 'pies'. Plenty of cheese and it looks like a cheese cake (picture and recipe come from different web sites): Recipe is for one 12"x16" (30x40 cm) pie. Yes, those measurements are correct, this thing is huge. It will feed you and your family for days. Dough •½ cup (125ml) scalded milk •4 tbsp (60ml) sugar •2 oz (60ml) yeast •2/3 cup (150ml) warm water •1 ½ tsp (8.5ml) salt •2 eggs (well beaten) •7 tbsp (105ml) soft butter •5 ½ cups (1200ml) presifted flour 1.Sprinkle yeast into water, let foam 2.Cool milk, add salt, sugar and eggs 3.Make a well in the flour, add all the ingredients and yeast. Work it all into the flour. 4.Knead dough then put into greased big bowl to raise 5.While dough is raising, work on meat 6.After it's raised, knead until satiny. Meat •½ lb (250g) salami •½ lb (250g) capicola •½ lb (250g) mortadella w/ prosciutto •1 ½ lb (750g) loose Italian sausage •1 lb (500g) ham Cheeses •¼ lb (125g) unsalted tuma •½ lb (250g) provolone (chunks) •¾ cup (175ml) grated romano •1 ½ lb (750g) ricotta •1 lb (500g) mozzarella Eggs •10 hard-boiled eggs •6 eggs to mix with ricotta 1.Put sausage in a pan and sauté until it loses its color, then throw in all meat and mix together, let it simmer for awhile until it's all warm. Drain the rendered fat off the sausage before you put the rest of the meat in. Turn off the heat. 2.Mix ricotta and 6 eggs together and mix in with the meat. It's probably a good idea to do another fat drain before this. 3.Chop hard-boiled eggs and grate cheeses. Mix together in a bowl separate from the meat. 4.Take two halves of dough and roll each into a flat 12x16 piece. 5.Use a fork to prick holes in one of the pieces of dough. Poke a shitload of holes, these are needed for ventilation. 6.Then spread cheese/egg mix on top of the dough you just poked, then meat on top of that, then cheese/egg, then meat, then cheese/egg. Remember, 3:2 cheese/egg:meat ratio. 7.Put the other piece of dough on top and seal it together like a pie, pinch the ends if you like. Prick the top piece of dough like you did the bottom. 8.Bake in 350°F/178°C oven until golden brown (usually 35-40 minutes). After you take it out, brush the pie with a milk/egg yolk mixture to give it an even more golden tint. After the Pie has been made, you can just cut off chunks to eat when needed. Some people like it cold, some like it hot. You can eat it with a fork, you can eat it with your hands. everything2.com/title/Italian+Easter+Pie
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Chocolate Lover
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Feb 1, 2011 14:34:18 GMT -5
Post by Chocolate Lover on Feb 1, 2011 14:34:18 GMT -5
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The J
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Feb 1, 2011 14:39:21 GMT -5
Post by The J on Feb 1, 2011 14:39:21 GMT -5
It's a restaurant called the Lobster Pot, near 7 mile beach (I was staying on the other side of the island, but even then it was only like a 20 minute drive). The food was incredible, and they had key lime cheesecake for dessert. In addition to my loving anything key lime, it was one of the top 5 slices of cheesecake (even if it had been plain) that I ever had in my life.
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Miss Tequila
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Feb 1, 2011 14:45:37 GMT -5
Post by Miss Tequila on Feb 1, 2011 14:45:37 GMT -5
I LOVE key lime cheesecake!
MM, can you post your mom's recipe?
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Miss Tequila
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Feb 1, 2011 14:51:59 GMT -5
Post by Miss Tequila on Feb 1, 2011 14:51:59 GMT -5
I'll have to get it from her, Tina. Hers is traditional key lime pie - not cheesecake. Although the real key lime pie has the conistency of cheesecake. She also would top hers with merengue. And now I'm craving key lime pie. I actually like key lime pie more than key lime cheesecake. But I like the firm pie. I've had some that were like a pudding filling...blech
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imawino
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Feb 1, 2011 15:03:58 GMT -5
Post by imawino on Feb 1, 2011 15:03:58 GMT -5
Ack! Now I am craving key lime pie. And wanting to visit Key West!
Although I heard there were no more key lime trees there? is this true? I'm going to have to do some research. Maybe it was the key deer that are gone? I hope not, they are pretty adorable.
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Feb 1, 2011 15:04:15 GMT -5
Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Feb 1, 2011 15:04:15 GMT -5
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Mad Dawg Wiccan
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Feb 1, 2011 15:06:41 GMT -5
Post by Mad Dawg Wiccan on Feb 1, 2011 15:06:41 GMT -5
Chocolate, with a crushed Oreo Cookie crust.
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MB-NY
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Feb 1, 2011 15:08:48 GMT -5
Post by MB-NY on Feb 1, 2011 15:08:48 GMT -5
We had one of those trees in our back yard where I grew up in So. Florida. My Mom wasn't that big on making pies, but those limes were used in almost everything you could think and as a lemon substitute; ice tea, lime-ade, on fish, etc.
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imawino
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Feb 1, 2011 15:09:47 GMT -5
Post by imawino on Feb 1, 2011 15:09:47 GMT -5
I think we should have a little S. Florida reunion. Meet you guys in Key West!
<runs to pack bag>
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Peace Of Mind
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Feb 1, 2011 15:10:04 GMT -5
Post by Peace Of Mind on Feb 1, 2011 15:10:04 GMT -5
Ack! Now I am craving key lime pie. And wanting to visit Key West! Although I heard there were no more key lime trees there? is this true? I'm going to have to do some research. Maybe it was the key deer that are gone? I hope not, they are pretty adorable. The deer are still there! They are smaller than the white tail deer and hang out where people camp and bring their RV's and 5th wheels near the beach. I've also heard you can pet them they are so friendly. My brother goes there every year with his 5th wheel.
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Chocolate Lover
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Feb 1, 2011 15:10:17 GMT -5
Post by Chocolate Lover on Feb 1, 2011 15:10:17 GMT -5
Chocolate, with a crushed Oreo Cookie crust. #tongue2# (picture thumbs up emote here) A favorite but not very Easter-y
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imawino
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Feb 1, 2011 15:11:06 GMT -5
Post by imawino on Feb 1, 2011 15:11:06 GMT -5
Thank goodness. The little deer are cute!
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Peace Of Mind
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Feb 1, 2011 15:13:56 GMT -5
Post by Peace Of Mind on Feb 1, 2011 15:13:56 GMT -5
We had one of those trees in our back yard where I grew up in So. Florida. My Mom wasn't that big on making pies, but those limes were used in almost everything you could think and as a lemon substitute; ice tea, lime-ade, on fish, etc. I just googled it and they say commercially grown Key Lime trees are not as prevalent as backyard ones. But I don't live in South Florida so I can't say for sure.
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Mad Dawg Wiccan
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Feb 1, 2011 15:14:45 GMT -5
Post by Mad Dawg Wiccan on Feb 1, 2011 15:14:45 GMT -5
<<A favorite but not very Easter-y>>
Well, I loathe eggs, so I equate Easter with chocolate. In a cheesecake flavor, I'm thinking it would go over a lot better than lamb.
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