Kitchen Tip – Putting A Cheesecake On A Plate

Putting a cheesecake on a plate without removing it from the bottom of the pan is perilous because it wants to slip all over the place or even go skidding off.  But, who wants to try to move a cheesecake from the bottom of the spring form pan to a plate?  Maybe a professional, but I’m not one and probably most of my readers aren’t either.  There may be a trick that makes it easy.  I don’t know it yet.  But, I do know a trick that will help keep the cheesecake from sliding around so much and yet you can leave it on the bottom piece of the pan.  Here is what I did, with tolerable results.  (I still recommend using caution when moving it or transporting it.)

(This was taken after the cheesecake was removed.)

I tore a piece of bread in half and put it under the pan to fill the area where it didn’t sit down into the bottom of the plate.  Then I mashed it down onto the bread as well as I could.

A stickier type of bread, or perhaps a thin layer on jelly on each side might make this method work even better.

This is how it looked after the cheesecake was completely removed from it.  Sorry I don’t have a picture with the cheesecake on the plate, or at least I don’t know where the picture is.  (If you could see my photo collection you would consider that last part an understatement. ;-)   )

Links – It’s All About Snickerdoodles

Snickerdoodles are one of my favorite cookies. They are not only delicious, they are nostalgic for me. My Gramma made them. Maybe both of my grandmothers made them. My mom has made them. I have made them for my own family and have probably made them for my husband.
But, why limit them to cookies? Just for fun I thought I’d see how many different snickerdoodle recipes I could come up with and here’s the results! :-)
Snickerdoodle Cupcakes
Snickerdoodle Cake
Snickerdoodle Muffins
Snickerdoodle Ice Cream
Snickerdoodle Ice Cream Sandwiches
Snickerdoodle Chex® Mix
Snickerdoodle Cheese Cake
Snickerdoodle Pie
Snickerdoodle Blondies
Snickerdoodle Cookie Dough Dip
Snickerdoodle Pie Crust (This recipe calls for gluten-free packaged cookies. Use your own snickerdoodles if you don’t want the packaged ones.)
Snickerdoodle Trifle (This recipe is full of poison, er, I mean dangerous chemicals with all the sugar-free ingredients and Cool Whip. However, with a few changes – regular pudding mixes and real whipped cream – I think you could make it more health friendly instead of diet friendly, whatever that is.)
Toffee Chocolate Chip Snickerdoodles
Whole Wheat Snickerdoodles
Peppermint Snickerdoodles
Gluten-free Snickerdoodles (That should make someone happy!)
And, last but not least, my own Gramma’s recipe:
Gramma Hoover’s Snickerdoodles

National Cheesecake Day – No Bake Cheesecake

 
Today is National Cheesecake Day, so I thought I should post a cheesecake recipe. :-)  (This should be my brother Mike’s favorite “holiday”.)
Earlier this year I found this recipe online and decided to try it.  I made a few changes to the recipe.  It is much softer and lighter than a normal cheesecake in texture and taste since it is not baked, but as you can see from the whipping cream in the recipe it is not lighter caloriewise.  It’s not something you want to make once a week unless you need to gain weight. :-)

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No Bake Cheesecake

1 1/2 C. graham cracker crumbs
1/3 packed brown sugar
1/3 C. butter, melted
2 (8 oz.) packages cream cheese
2/3 C. sour cream
2 tsp. lemon juice
1 pint heavy whipping cream
1/3 C. white sugar
In small bowl, stir together graham cracker crumbs and brown sugar.  Add butter and mix well.  Press into the bottom of an 8 – 10 inch spring form pan.  Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until sort. Mix in sour cream.  Add whipping cream and beat with electric mixer until batter becomes thick.  Add the sugar and continue to beat until stiff.  Pour into the chilled crust.  Chill several hours or overnight.
Add topping of your choice.  Remove sides of pan just before serving.

I served this with a homemade strawberry topping as you can see in the photos.  I made this topping by cooking a few strawberries, sweetening them and  then thickening them with corn starch.  I refrigerated the “gel” before adding the cut fresh strawberries.  It was delicious!  Much better than that pre-made stuff you can buy in plastic envelopes at the store.