The Baking Bible includes five cheesecakes. We baked the Stilton Baby Blue Cheesecakes and now this one...I can't wait to make the others!
Rose recommends either a silicone pan larger than the springform pan, or a double layer of aluminum foil to prevent water seeping into the cheesecake. I used the 10-inch cake pan and it worked great!
A raspberry jam glaze is used to seal the crumbs of the red velvet layer. I was surprised at how well it worked.
I had to thicken the sugar syrup for the blueberry topping in the microwave instead on the stovetop and it was a bit too thick to drain off the berries. Hence the little blobs of thickened syrup in the photos.
(My cooktop isn't working at the moment. Smitty bought me a Viking professional 6-burner cooktop and we are waiting for the gas company to turn it on...)
Anyway, this recipe was not difficult, but there were many steps due to the several components--red velvet cake base, raspberry glaze, cheesecake, icing and blueberry topping.
I note that Rose calls this her "basic" cheesecake filling that can be used with a variety of crusts and toppings. As I've said before, what she calls "basic," I call exceptional! The cheesecake is light and fluffy, rich but just sweet enough.
This recipe was a real treat! I am so glad I made all of the components because it turned out so well.
Please come back next week, because we will be baking Molasses Crumb Cakelets and they look irresistible!
Thanks so much for visiting my blog and leaving your comments!
P.S. A new round of Wilton cake decorating classes starts this week! Come and join me! See July's schedule on the Wilton Method classes tab at the top of this page!