I added 1/8 tsp salt and increased the sugar by 5 grams as it struck me as a bit too tangy.
Figuring out these recipes done in convection ovens can sometimes be really tough when you’re using a conventional oven. In this case I should have baked at 450 the whole way through and it certainly takes longer than the time stated. The convection setting that I can use for this oven is fairly useless and it’s better to just bake normally.
The cheesecake is delicious. I will try it again sometime with necessary adjustments.
For a more chocolaty version, both of these look good minus the starch as I absolutely don’t think starch belong in custard cheesecakes and won’t put any in cheesecakes I make.
As I’m not a huge chocolate lover I wonder if I’d like these as much.
To the regular bakers out there - I have some slightly aged plums and nectarines to use. The nectarines are delightful. The plums could use some help (sugar/acid). Of all the possible fruit cakes or crisps out there, what would you bake? I’ve tried the NYT plum torte and thought it was fine, but not amazing. I recently tried the smitten kitchen (?) peach crisp where you pour hot water on top, and liked that a lot. I’ve also seen lots of talk about other fruit cakes above. Dorie, I think. Snacking cakes. Boy bait. If you had plums and nectarines, what would you make? I don’t think I want a pie, but am open otherwise.
Have you ever tried Willie’s Crisp? It’s easy and so delicious. I always double the recipe, this takes 6 cups of fruit. You could cut bite sized pieces of nectarines and plums and throw in blueberries and/or blackberries.
Ok. I found the link, and just put it together. But I have more fruit, so if anyone else has a favorite cake with fruit, having sampled among several, I would love to know which. Thanks!
As @Phoenikia mentioned, I think a nectarine cobbler would be lovely if you like that kind of thing. I’m happy to give you my recipe for it if you are interested. You could also serve it with macerated plums if you want to use up both quickly.
PEAR SOUR CREAM SNACKING CAKE from Snackable Cakes
This really is a fast cake to make with oil and sour cream. We loved it but i might double recipe next time. I think it would be great with different fruit.
Absolutely delicious with my sunday cappuccino. Crunchy on the outside and very moist and tender on the inside. They are sweet put i take my coffee straight.
Putting this in the correct thread…
Another whisky raisin pound cake. This time I brushed with syrup then glazed with a delicious brown sugar butter icing that I made with some of the boozy liquid left over from soaking the raisins for weeks. Everyone really liked this one!
This afternoon, I saw a youtube video for Peanut Butter Fudge. Only 4 ingredients - Butter, peanut butter, vanilla and powdered sugar. I made up a quick batch and my girlfriend loves it. I do need to use a different pan so its a little thicker next time, but all in all a nice little treat.
Rose Levy Beranbaum’s long-delayed “Cookie Bible” is finally about to be published! This was impacted by the pandemic, and lord knows I need another cookie cookbook like I need a hole in the head, but I never pre-ordered a book as fast as I pre-ordered this one (like 18 months ago or however long ago it was.) Can’t wait!
