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Capital Adventures
April 5th, 2009
07:06 pm
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Cheesecake


The pumpkin cheesecake was a qualified success. Tasted nice but was a bit dry. I think it might have been the variety of pumpkin - it was one of these pale green ones which tend to have a dry consistancy when rosted or boiled. I'm going to try it again with a dark green pumpkin which remains moister when cooked.
I have to say, whoever thought of using gingernuts as the base was a genius.

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From:rosathemad
Date:April 5th, 2009 11:07 am (UTC)
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Ohhh, gingernut base sounds so good. I have a cheesecake to make soonish, but have had to do some base-investigatering, because I can't eat supermarket bisciuts - else I would totally go with gingernuts! But apparently almond meal can also work rather well - though I imagine not so well with pumpkin.

Aw, now I want cheesecake!
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From:dianavilliers
Date:April 5th, 2009 08:29 pm (UTC)
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I did make a cheesecale for a gluten-intolerant aquaintance which had a thin solid chocolate base. You do have to pre-slice the base before putting ther cheese-mix in, and it wouldn't work for a baked cheesecake. This really comes under the stupidly decadent category.
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From:sarahdotcom
Date:April 5th, 2009 08:47 pm (UTC)
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I have just always added powdered ginger to my bases, but gingernut is a much better idea!
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