Top any cheesecake with brownie cubes and drizzle with caramel sauce (photo © iGourmet).
If you don’t have the time or inclination to bake from scratch, the easiest specialty cheesecake starts with a purchased cheesecake base.
In the case of this Brownie Caramel Cheesecake (photo #1), you can purchase the brownies, too; or make a quick batch from a mix.
1. CUBE the brownies/bars. Place as desired atop the cheesecake. We made concentric circles and covered the whole top.
2. WARM the sauce as needed to drizzling consistency, and drizzle over the cake. Refrigerate until ready to serve.
Spread the top of the cheesecake with fruit curd (photo #3).
Commonly available choices are cranberry, Key lime, lemon, orange or passionfruit.
It’s easy to make fruit curd from scratch; but it takes a bit of time and clean-up.
We love a cheesecake iced with chocolate ganache. So check out the next section.
THE GRIMBLETORTE: GRAND MARNIER CHEESECAKE COVERED IN GANACHE
Long before there were “foodies,”* those who a decade later would bear the mantle sought out the famous Grimbletorte.
This spectacular cheesecake from Miss Grimble’s, one of the early gourmet cheesecake bakers in New York City. Its point of differentiation was simple: liqueur in the batter and ganache on the top and sides.
Miss Grimble (Sylvia Balser Hirsch, 2019-2006) sold the business around 1989 and retired. The subsequent owner discontinued the Grimbletorte.
Here’s more about the original Miss Grimble.
To approximate the Grimbletorte:
*What’s the difference between a foodie, connoisseur, gourmet, gourmand, gastronome, epicure and glutton? Check it out.
Comments are closed.