hector’s 6″ half recipe take on ROSE’S heavenly CAKES: Pure Pumpkin Cheesecake (page 247). yummy!
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Pure 06 Pumpkin Cheesecake (page 247) – sliced
Posted in Pure Pumpkin Cheesecake (page 247) on June 28, 2011 by myyellowkitchenPure 05 Pumpkin Cheesecake (page 247) – book take
Posted in Pure Pumpkin Cheesecake (page 247) on June 15, 2011 by myyellowkitchen
Pure 04 Pumpkin Cheesecake (page 247) – process takes
Posted in Pure Pumpkin Cheesecake (page 247) on June 14, 2011 by myyellowkitchena few process pictures on ROSE’S heavenly CAKES: Pure Pumpkin Cheesecake (page 247).
1- turbinado sugar and pumpking are putzing on the stove.
2- how to lay the cookie crust.
3- using the immersion blender.
Pure 03 Pumpkin Cheesecake (page 247) – my ginger snaps
Posted in Pure Pumpkin Cheesecake (page 247) on June 13, 2011 by myyellowkitchenROSE’S heavenly CAKES: Pure Pumpkin Cheesecake (page 247) uses a gingersnap cookie crust. i baked my own gingerbread cookies and used that in lieu of the snaps:
Pure 02 Pumpkin Cheesecake (page 247) – caramel banana take
Posted in Pure Pumpkin Cheesecake (page 247) on June 12, 2011 by myyellowkitchen
here is the completed hector’s take on ROSE’S heavenly CAKES: Pure Pumpkin Cheesecake (page 247), banana take. topped with dulce de leche whipped cream.
Pure 01 Pumpkin Cheesecake (page 247) – caramel banana take
Posted in Pure Pumpkin Cheesecake (page 247) on June 11, 2011 by myyellowkitcheni was watching Rose’s 1989 youtube video on the cordon rose creamy cheesecake and she mentions that you can replace a cup of the sourcream with bananas, so i did, and i did on the ROSE’S heavenly CAKES: Pure Pumpkin Cheesecake (page 247). all i did is replace the pumpkin with ripe bananas, and turn the sugar to caramel. also, a slight change on the execution.
1- first, heat the turbinado sugar till it turns into caramel. name this dessert ‘caramel banana cheesecake.’ bananas turn brown when baked, but because we have caramel, the color tames into a nice hue. it is much more appetizing to think that the brown cheesecake is due to caramel and not due to brown bananas! the cream is warmed and poured onto the hot caramel. stir until the caramel is fully dissolved, on low heat.
2- cool. add bananas. process with a food processor or with an immersion blender. the second is my preferred tool!
3- follow the rest of the recipe instructions. i baked this on financier silicone pans. here is the baked mini cheesecakes: caramel banana take! i baked this with the firmer variation. to unmold, freeze, then pop out the cheesecakes. i’ve tested this twice, and these freeze/thaws perfectly.
