Usually I’m a cheesecake purist. If it comes topped with any kind of sauce, compote, coulis, or anything more flavorful than, say, whipped cream, I don’t want it. Plain cheesecake is perfect already.
Weirdly, however, there are several over the top cheesecakes on The Cheesecake Factory’s menu that I do love and allow. Cheesecake topped with strawberries is somehow offensive to me and yet I love their chocolate chip cookie dough cheesecake, Oreo crust and all. I won’t try to understand it.
This cheesecake, inspired by their banana cream cheesecake, is the first non-plain cheesecake I’ve ever made. That should say something about how delicious it is, and how well it strikes the balance between classic cheesecake and fun interpretation. It adds variety without detracting from what makes cheesecake great, and the sweet banana flavor never overpowers the cheesecake’s natural tang.
About six weeks ago I accepted a job offer, and I celebrated with a slice of banana cream cheesecake from The Cheesecake Factory. And somehow that wasn’t enough. Because about three weeks later, I found myself with an old, black, squishy banana, and when I looked at it I didn’t see potential banana bread as I’ve always seen before. I saw banana cheesecake.
So I bought cream cheese and graham crackers and set to making that potential a reality.
I know, I know, health has no place in baking. But in the case of banana bread, I want it to. Banana bread already feels healthy–I mean, it’s got fruit in it–why not roll with it and produce something you can justify eating for breakfast? I never really thought of banana bread as cake anyway; it’s more hearty and flavorful. Adding a little extra health just seems like the natural next step.
This is my go-to chocolate cake recipe.
I was drawn to it from the moment I saw the pictures on Foodess, the recipe source. I remember being so stricken by the pictures because the cake appeared so deeply dark, moist, and chocolatey that it looked black. That’s my kind of cake.
The darkness doesn’t quite come across in my pictures. To be fair there was no recipe for the frosting, so mine was largely improvised; however, this was day one and I swear the frosting got darker as the days progressed. Much like my outlook on life.
The first thing you should know about this bread: I forgot to salt it.
I made this with Tammy, and we didn’t put much effort into it, truthfully–we didn’t do the steam thing to create a crusty exterior (see tip #3 here), nor did we follow our recipe’s instructions to brush the bread with egg white for a shiny crust–but we intended to do the bare minimum. You know, flour. Water. Yeast. Salt.
We realized the error as the loaves were nearly finished rising, and a vigorous shake of salt on top of the loaves before putting them in the oven didn’t do much good. But it didn’t really matter. After impatiently slicing into the still hot bread, steam rising from each cut we made, we sat at the kitchen table and fell into the practice of buttering a slice, adding a sprinkle of salt, and eating it. Again and again and again.
Bread pudding is one of those things you don’t have to be exact with. As long as you throw together some reasonable amounts of milk, sugar, eggs, bread, and whatever flavorings suit you, chances are you have yourself a decent bread pudding. And this drives me up the wall.
Loosey-goosey ratios mean that there’s a huge variance from recipe to recipe–such a large variance that someone like me, who likes to review several different recipes to find a pattern or middle ground, is left at a loss because ratios in the recipes are so drastically different from one another and I don’t know who to trust. I want that perfect texture–something soft and silky on the bottom layer, with a slight bite to the top layer. And I can’t trust that any recipe I choose will guarantee that–I’ve seen the homogenous, soggy sponges of bread puddings made with too much liquid and I don’t want any part of it.
I don’t like sugar cookies. Bland in flavor, crackled tops, and an unappealing texture–crispy, with maybe a little softness in the center if I’m lucky. I don’t do snickerdoodles, either; they’re just sugar cookies trying to be interesting.
As a result, I never made sugar cookies growing up. My go-to Christmas cookie recipe was the Land O’Lakes butter cookie recipe, conveniently printed inside the cardboard carton our butter came in. Like sugar cookies, these are rolled out and cut with cookie cutters. But these ones have flat, smooth tops, no crinkles in sight. And with no danger of becoming cakey, the texture is entirely in your control. You can roll it thinly at about 1/8″ for crispy cookies, or you can go thicker–I prefer 1/4″, 1/2″ if I’m daring–for fat, buttery cookies with a soft interior. I love picking the thickest cookie and biting all the edges until I’m left with the absolute middle. It tastes a little bit raw in the best possible way.
This is a midnight cake.
I made this late one night, after a day of trying and failing to make treacle tart. Days when baking fails you are always disappointing–not just because a recipe didn’t turn out the way you wanted it to, but because at the end of the day you’re left without dessert. And that just won’t do.
I am a crumble convert.
I’m used to making double-crusted pies, which involve a warm fruit filling sandwiched between two buttery crusts. Crust is my favorite part of pie, so it just makes sense.
But streusel topping is my favorite part of fruit crumbles and crisps. (Not to be confused with buckles, grunts, slumps, and other fruit desserts that sound unattractive.)
Pecan pie feels like the epitome of Thanksgiving. Not that it’s the epitome of my Thanksgivings, as I’ve only ever had it on Thanksgiving once–last year, in fact–but there’s something about it that seems so quintessentially Thanksgiving. The pecans, molasses, brown sugar, and vanilla all bring rich, warm flavors to the pie–flavors that, when combined with the eggs, butter and corn syrup, result in a dark, nutty pie, the perfect indulgence to cap off an evening of overeating.
Cheesecake can be such a production. Springform pan, two pounds of cream cheese, water bath, accompanying toppings and/or sauces. If you want to make a tall, impressive cheesecake that serves sixteen, that’s great (and please invite me over). But I only ever want to make a simple cheesecake–something my two-person household is capable of finishing in a reasonable amount of time. Cheesecake is my favorite dessert and I won’t go through a rigmarole every time I want to make it. So I reject the idea that cheesecake must be baked in a springform pan.
There are a lot of delicious cheesecake recipes, and this one certainly isn’t remarkable compared to many of those. This isn’t the cheesecake you make when you want to feed a crowd or impress people with presentation. But if you want cheesecake and nothing more, this is an excellent recipe to use. It’s simple and straightforward, and I’ve made it so often that I have the recipe memorized. This is baked in a nine-inch pie tin and serves (“serves”) eight in manageable, pie-sized wedges. It’s smooth and creamy like all cheesecake should be, and the tablespoon of vanilla ensures that there’s plenty of flavor to complement the cream cheese tang.