Bake Cheesecake Flag Cake Let Your Fruit Flag Fly!

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As I recently have a little time, I had been browsing on the internet a few days ago. On the lookout for fresh, exciting tips, inspirational recipes that I have never tasted before, to delight my loved ones with. Looking for quite some time but could not find lots of interesting things. Just before I wanted to give up on it, I stumbled on this yummy and easy treat simply by chance. The dessert seemed so mouth-watering on its photos, that called for immediate action.
It had been simple enough to imagine the way it is created, its taste and just how much my husband will want it. Actually, it is quite simple to impress the guy in terms of cakes. Yes, I'm a lucky one. Or possibly he is.Anyway, I visited the website: Ambitiouskitchen and followed the precise instuctions that were coupled with wonderful snap shots of the process. It just makes life faster and easier. I can imagine that it is a slight effort to take pics down the middle of baking in the kitchen as you may typically have sticky hands so I highly appreciate the hard work she put in for making this post and recipe conveniently implemented.
With that said I'm empowered presenting my own, personal recipe in a similar fashion. Many thanks for the idea.
I had been tweaking the main mixture create it for the taste of my family. I can mention that it was an awesome outcome. They loved the flavour, the structure and enjoyed getting a delicacy such as this during a stressful week. They quite simply asked for more, many more. Hence the next time I'm not going to commit the same miscalculation. I am going to double the amount to keep them happy.

best diabetic ice creamI've been avoiding doing a no-bake cheesecake formula, regardless of the many meals wishes for it, mainly because I love the dense, wealthy texture of the traditional baked version a lot that it appears nearly a crime to do something like this instead.
That is clearly a silly attitude, as these are two entirely different sweets, and since I required a white canvas which to demonstration the fruity, 4th of July flag design seen herein, I went for this. The fact that we just had our first real heat wave of the summer didn't hurt either.
You could get this to lovely, sweet treat without turning for the oven is most likely enough of a reason to give this serious consideration. Besides the flavor and texture, I think your guests will love the iconic celebrities and stripes style provided by the new blueberries and strawberries.
Everyone knows that if you eat more than enough fresh fruit having a dessert, it all cancels out the negative effects from the sugar as well as the body fat, or in least that's what I've always assumed. Anyway, there is no greater tribute an American make can pay to this great democracy of ours, than to produce a shortcut dessert that appears like our flag. USA! USA! USA! I hope you provide this a try soon. Enjoy!
Ingredients for 12 servings:
6 tbsp melted butter
1/4 cup white sugar
For the filling:
2 cups (1 pound) cream mozzarella cheese (I actually used half regular and fifty percent mascarpone)
2 tsp grated lemon zest
2 tsp lemon juice
1 tsp vanilla extract
PreludeInZ said...
Chef John, is this website post's name a cheeky small nod towards the overturning of DOMA? Or could it be only a coincidence?
awesome looking wedding cake! Xx
As one of the individuals who requested no-bake cheesecake as their foodwish, many thanks!!
A while ago I tried building the no-bake cheesecake filling with simply cream parmesan cheese and lemon juice, and the end result came out a little too dense and gummy for my taste. Now I understand the secret to the mousse-like quality is the whipped best diabetic ice cream! I will definitely provide this a go soon.
Lovely homage! Though I might just go further and do a multi-colored fruit flag thing...
This recipe is just the type of thing I've been searching for lately. Very high in unwanted fat and low in sugar. I'll probably also replace part of the sugars with stevia. I'm thinking of using some homemade creme fraiche as part of the cream parmesan cheese layer. I really like the flavor of fermented dairy products. And I'll bet I can discover an almond/coconut flour crust and then add cocoa to it. Yup, that one will get a proceed. Thanks!
"A complete slap in the face to Betsy Ross" HA!
Achieved it for Canada day party yesterday evening. ?fbid=10151478788596892&l=d5163edc54
hope the hyperlink works. my mom LOVED IT! she stated "thats what no bake cheese cake is definitely all aboot"
I have work to do, however now I'd really rather be building cheesecake for Canada day! I wouldn't even have to get multiple sorts of fruit!
That said, I'm along with you - I definitely choose the baked cheesecake. Why place it in the fridge when you can put it in the oven? :D
Hey, the ingredients don't mention egg but the video I saw you put one in - use egg?
I simply tried it, it arrived delicious. Many thanks for the recipe.
I've just tried this recipe. It arrived awesome, I could hardly cease eating it. Thank you, your biggest fan from Romania.
PS I've tried additional recipes from blog, they were all popular.
We made an approximation of the recipe and am happy with how it turned out.
We followed your ingredient amounts on almost anything. I deviated from the recipe through the use of 2 mugs of heavy cream therefore i could add in a good (1/2-3/4 C) of homemade Crème Fraiche, also from your blog.
My crust was made using finely surface almonds, cinnamon, dark brown sugar, salt and sister doesn't eat wheat gluten, so this was designed to accommodate her diet plan. I must state, it turned very close in consistency and taste to a graham cracker crust.
After being in the fridge for 24+ hours, I used to be amazed at how close the taste was to a traditional cheesecake. Along with some cherry pie filling up at the top...fuhgettaboutit.
Thanks for the formula.
This came out well. Not having to carefully turn the range on in the summer is always a treat. Thanks Chef John.
if we followed this recipe and wanted to bake it afterwards, just how long with what temperature to bake it at? do we still have to allow it rest within the fridge for 3 hrs first?

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