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MarilynFL

Sister! I made 15 of these for my niece's wedding. Here are the tweaks I use:

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Joined: Dec 12, 2005

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Posted to Thread #30207 at 1:25 pm on Apr 4, 2018

Most recently, I've used Biscoff cookies for the crust (ala a graham cracker crust) rather than dealing with hazelnuts. And when the eaters inevitably question the crust, I ask if they've ever flown on Delta and if they remember the little cookie they used to get and suddenly there is recognition on their face!

** a full 3.5 oz bar of Lindt white chocolate (getting somewhat difficult to find, now with all the higher percentage chocolates out there)

** 1/4 cup of Frangelica liqueur.

At Thanksgiving, fresh strawberries were hard as a rock. I tossed them whole with sugar and then roasted them for 15-20 minutes. Softened them just enough that a fork went through easily and the juices blended with the sugar to a syrup for drizzling.

PS: I've made presents of a cheesecake pan with a gift paper bag containing the recipe, the Lindt bar and a tiny bottle of Frangelica. Although that last is getting REALLY hard to find.

Link: https://www.epicurious.com/recipes/food/views/white-chocolate-cheesecake-with-hazelnut-crust-1438


Jesus saves. Buddha recycles.


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