Cheesecake Enhancements, Garnishes & Sauces - The Nibble Webzine Of Food Adventures Cheesecake Enhancements, Garnishes & Sauces
 
 
 
 
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Pimp Your Cheesecake: Enhancements, Garnishes & Sauces

Only ice cream and cake surpass cheesecake on American restaurant menus, says Flavor And The Menu, a magazine and website for restaurant chefs.

The article points out that plain cheesecake is a blank canvas, waiting for an artistic or flavorful treatment—or both.

The next time you plan to bake a conventional cheesecake, consider playing around with these options.

You can combine more than one on/in a single cheesecake. Check out photo #4: rainbow cheesecake with a “still life” top.

INCLUSIONS

Treats mixed into the batter can change the character, visual appeal, and texture of the cheesecake experience. Examples:

  • Candy: There’s much to choose from: brittle, candy pieces (butterscotch, fudge bits, baking chips [butterscotch, chocolate, cinnamon, mint, etc.]), seasonal items like candy corn or Easter egg malt balls, toffee, a swirl of seasonal fruit purée, sugared nuts, trail mix. Just look around the store for inspiration.
  • Cake and cookie pieces: brownie, cookie dough, doughnuts, pound cake, crushed or mini Oreos, shortbread.
  • Citrus: zest and peel.
  •  
    ENHANCED SAUCES & TOPPINGS

    Forget the gloppy canned cherry or blueberry topping. Use the sauce to spark enhanced flavors.

  • Elevate the conventional: Think salted caramel sauce, Mexican-style chocolate sauce, framboise sauce (raspberry sauce with raspberry liqueur)*.
  • Fruits beyond the can: fruit syrup, coulis, a mosaic of fresh fruits, seasonal fruit purée or a “still life” like photo #4 (fresh berries, meringues, herb sprigs, edible flowers).
  • Ganache or icing, spread or piped (photo #2). Ganache becomes a semi-hard chocolate topping, like chocolate truffles (here’s a recipe).
     
    Consider turning the sauce or piped icing into a decorative design such as loops (photo #2) or zigzags.
     
    OTHER TOPPINGS

  • Smooth: Consider crème fraîche, chocolate ganache, icing or whipped cream, plain or flavored.
  • Scattered: Scattered candies add texture and color, such as like chocolate-mint lentils or coffee/mocha lentils or confetti sprinkles.
  • Sparkling: Add some sparkle with edible glitter.
  • Fruits & Flowers: For the most beautiful top, create a “still life” of fruits, meringues, and sprigs of fresh herbs.
  •  
    THE BOTTOM

  • Crust: Try a brownie or cake crust, or cookies beyond Oreos and grahams.
  • Bottom: Decorate the bottom perimeter with squares of chocolate or other candy.
  • Bottom-plus: The latest rage is rainbow cheesecake (photos #3 and #4).
  •  
    REFORMAT

    How do you want to present the cheesecake?

      St. Patrick’s Day Cheesecake
    [1] A St. Patrick’s design from Kraft, using a stencil and glitter, and…

    St. Patrick's Day Cheesecake
    [2] …a ganache top with decorative icing, from Harry & David.

    Rainbow Cheesecake
    [3] Rainbow cheesecake. Here’s the recipe (photo © She Bakes).

    Rainbow Cheesecake
    [4] Rainbow cheesecake with a “still life” top. Here’s the recipe (photo © Taste | Australia).

     
    Baked in a jar, cake pop, deconstructed, heart-shaped, individual mini, layered with cake, mousse, rainbow cheesecake square, trifle.

    So many variations, so much fun ahead!

    ________________

    *You can purchase the sauces and add spices, liquors, etc. to create your flavor.
     
     

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