For this post, I chose a few that are a bit out of the norm. I went looking for combinations and flavors that will delight, dazzle and dance in your mouth.
Bon Appetit
Chai-Spiced Cheesecake ~ Bon Appetit This is a not only heavenly in flavor, but also has a very simple and elegant look.
Crust; ginger, salt, butter, sugar, egg yolk and crystallized ginger. Filling; cream cheese, whole eggs, egg yolks, ground ginger, cardamom, vanilla, allspice, salt and black pepper (yes, black pepper) Topping; sour cream, sugar and vanilla
Suggested Pairing: Passaggio Unoaked Chardonnay
Follow the link here for the full recipe
Eggnog Cheesecake ~ Sunset Magazine
Eggnog is such a decadent delicacy and I am always a bit disappointed that we enjoy it only during the holidays. I love the flavor year round, especially if it’s just a tad bit boozy.
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 cup sugar, divided
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/3 cup brandy
- 2 teaspoons freshly grated nutmeg, divided
- 1 cup whipping cream
1. Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in.-diameter springform pan with a rim at least 3 in. high; add butter and stir to mix. Press mixture evenly over bottom and 1/2 in. up side of pan.
2. In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1 1/2 tsp. nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.
3. Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
4. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
5. In a small bowl, whisk together cream and remaining 1/4 cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining 1/2 tsp. nutmeg. Sunset Magazine
Bittersweet Chocolate Irish Whiskey Cake ~ Bon Appetit (yes, again)
This next post is exquisite ~ A piece of heaven never tasted so sinful. Not cheesecake, I know, but devilishly tempting.
- 1/2 cup plus 2 tablespoons Irish whiskey
- 6 ounces bittersweet (70% cocoa) chocolate (such as Scharffen Berger or Lindt), chopped
- 2 teaspoons instant espresso powder dissolved in 6 tablespoons hot water
- 1/3 cup blanched almonds (about 2 ounces), lightly toasted
- 6 tablespoons all purpose flour, divided
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 7 tablespoons vanilla sugar, divided
- 3 large eggs, separated
- Pinch of fine sea salt
- 2 ounces semisweet chocolate, chopped
Please follow the link to Bon Appetit for the full recipe