I LOVE, LOVE, LOVE to try new things. All that is but making cheesecakes. To be honest with you they scare me to death. They look and seem so complicated. To use a water bath or not; use a springform pan or not. Decisions, decisions.
Well, I found this gem of a recipe for Brownie Sundae Cheesecake http://www.justapinch.com/recipes/dessert/cake/brownie-sundae-cheesecake-3.html and made it my own by adding a topping using a container of store brand whipped topping and 2 and a half melted chocolate bars. You melt the chocolate in the microwave, then let it cool to room temperature. Mix with the tub of whipped topping and spread over your cheesecake. OMG is all I can say.
I was so nervous that it would turn out tasting so bad you'd want to scrape your tongue with a Brillo pad. But....my son-in-law and husband who are like the Garfields of cheesecakes told me that they had NEVER tasted a better cheesecake in their life.
Not only did the batter taste wonderful pre-baking it, but the best therapy came from being told it was the best cheesecake they had ever placed in their mouths!
I must say though that my favorite part of the night was presenting the main course to my family of Beef Fillets with Burgundy Mushroom Sauce: http://www.recipe.com/beef-fillets-with-burgundy-mushroom-sauce/. While I did not take a picture of it plated for my family, this picture from the website is a very fair representation of our dinner:
This recipe is super simply and while it called for Beef Tenderloin, I purchased bacon-wrapped Sirloin from our local Hy-Vee at 2 for $4. Not only were they tender, but they were oh-so-delicious! I served it with baked potatoes, asparagus and Pillsbury Crescent rolls. My family cleaned their plates...but still saved room for that amazing cheesecake!
1 comment:
I bet that butter pecan cake would look really pretty here!
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