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| OOTBubby |
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 Posted: Fri, May 11 2012, 5:09 pm Post subject: ISO attractive non-chocolate topping for pareve cheesecake |
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I am considering making a large pareve cheesecake for my grandson's bar mitvah kiddush. I have a great pareve cheesecake recipe, but it calls for topping with a chocolate ganache. Since the other whole cake that will be served is chocolate frosted, I'd prefer a non-chocolate topping, but I need something that will look very nice and that can be done in advance and frozen.
Any ideas?
TIA
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| Fabulous |
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| Posted: Fri, May 11 2012, 5:10 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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How about like a cherry pie filling type?
I personally don't like cheesecake but I've seen pictures with something like that on top of it.
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| OOTBubby |
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| Posted: Fri, May 11 2012, 5:13 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| Fabulous wrote: | How about like a cherry pie filling type?
I personally don't like cheesecake but I've seen pictures with something like that on top of it. |
Will that freeze well and still look nice? I know it only takes a minute to do, but there will be no time at the end to do it.
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| ra_mom |
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| Posted: Fri, May 11 2012, 5:56 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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can you make a webbed design in the cheesecake with choc syrup before baking?
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| OOTBubby |
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| Posted: Fri, May 11 2012, 6:03 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| ra_mom wrote: | | can you make a webbed design in the cheesecake with choc syrup before baking? | I'm not sure what you mean -- you mean drizzle chocolate syrup in a design and then baking it? It won't sink in to the batter? What will it look like after baking?
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| ra_mom |
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| Posted: Fri, May 11 2012, 6:31 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| OOTBubby wrote: | | ra_mom wrote: | | can you make a webbed design in the cheesecake with choc syrup before baking? | I'm not sure what you mean -- you mean drizzle chocolate syrup in a design and then baking it? It won't sink in to the batter? What will it look like after baking? | Kind of like marble cake.
Draw a large circle in the batter. Then a smaller one within it. And another. Drag a toothpick up and down to create a webbed design.
If you're afraid of it sinking while baking, you can do a sour cream topping with a shallow web design in that.
Or you can just top it with crushed viennese crunch and/or chocolate curls.
Something I read online:
"Before drizzling toppings like chocolate or sauces, freeze the cake. If the cake is already very cold, the topping will harden quickly, preventing the sauce from pooling on the cake or plate. After decorating, refrigerate the cake until it is time to be served."
Another tip:
http://www.ehow.com/video_2332642_repairing-cracks-cheesecake.html
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| OOTBubby |
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| Posted: Fri, May 11 2012, 6:36 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| ra_mom wrote: | | OOTBubby wrote: | | ra_mom wrote: | | can you make a webbed design in the cheesecake with choc syrup before baking? | I'm not sure what you mean -- you mean drizzle chocolate syrup in a design and then baking it? It won't sink in to the batter? What will it look like after baking? | Kind of like marble cake.
Draw a large circle in the batter. Then a smaller one within it. And another. Drag a toothpick up and down to create a webbed design.
If you're afraid of it sinking while baking, you can do a sour cream topping with a shallow web design in that.
Or you can just top it with crushed viennese crunch and/or chocolate curls.
Something I read online:
"Before drizzling toppings like chocolate or sauces, freeze the cake. If the cake is already very cold, the topping will harden quickly, preventing the sauce from pooling on the cake or plate. After decorating, refrigerate the cake until it is time to be served."
Another tip:
http://www.ehow.com/video_2332642_repairing-cracks-cheesecake.html |
Thanks. Good ideas. I just saw the video in my google search of ideas. I rarely get cracks because I cook the cheesecake in a hot water bath, but it is good know how to fix them.
At the moment, I am leaning towards something similar to what he did with the cake in the video. The chocolate ganache topping just dripping down the sides (the recipes calls for covering the sides with it); caramel in the middle topped with either chopped pecans or chopped Viennese crunch.
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| ra_mom |
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| Posted: Fri, May 11 2012, 6:42 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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| Sounds nice. And delicious!
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| Posted: Fri, May 11 2012, 6:48 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| ra_mom wrote: | | Sounds nice. And delicious! |
Hopefully it will come out good. I'll post a photo when I make it.
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| shaini |
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| Posted: Sat, May 12 2012, 6:51 am Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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| A friend of mine once decorated a parve cheesecake with praline like in triangular shapes but all sticking out of the cake (like they do sometimes with big thin chuncks of choclate) - it looked impressive.
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| chocolate moose |
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| Posted: Sat, May 12 2012, 9:18 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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| any color fruit topping is good, or a cake with a third of each color.
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| key |
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| Posted: Sat, May 12 2012, 9:36 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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| I got a great recipe from the ami a few weeks ago. it called from white vieneese crunch as the topping. you bake the cheesecake let it cool for about five minutes then top with crunch. we really enjoyed it!
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| yksraya |
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| Posted: Sat, May 12 2012, 10:38 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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| I always put nut crunch and a bit of cherry pie filling in the center for decoration.
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| OOTBubby |
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| Posted: Sat, May 12 2012, 10:50 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| shaini wrote: | | A friend of mine once decorated a parve cheesecake with praline like in triangular shapes but all sticking out of the cake (like they do sometimes with big thin chuncks of choclate) - it looked impressive. |
Sounds beautiful but that kind of thing makes it too hard to cut.
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| OOTBubby |
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| Posted: Sat, May 12 2012, 10:51 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| chocolate moose wrote: | | any color fruit topping is good, or a cake with a third of each color. |
Fresh fruit can't be frozen. Do you know if a cheesecake with a pie filling topping can be frozen?
3 layer is out -- I have a phenomenal recipe for a plain pareve one I'm making.
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| OOTBubby |
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| Posted: Sat, May 12 2012, 10:51 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| key wrote: | | I got a great recipe from the ami a few weeks ago. it called from white vieneese crunch as the topping. you bake the cheesecake let it cool for about five minutes then top with crunch. we really enjoyed it! |
I've never even heard of white Viennese crunch -- must be only in NY.
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| OOTBubby |
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| Posted: Sat, May 12 2012, 10:52 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| yksraya wrote: | | I always put nut crunch and a bit of cherry pie filling in the center for decoration. |
How do you make the nut crunch?
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| achayl |
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| Posted: Sat, May 12 2012, 10:53 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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we love the caramel topping. dulce de leche, the dairy one, it's cholov yisrael.
Quite honestly, there's a parve one by another company, it tastes quite good too. Not as good as the dairy one, but it passes.
b'teavon!
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| Posted: Sat, May 12 2012, 10:56 pm Post subject: Re: re: ISO attractive non-chocolate topping for pareve chee |
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| achayl wrote: | we love the caramel topping. dulce de leche, the dairy one, it's cholov yisrael.
Quite honestly, there's a parve one by another company, it tastes quite good too. Not as good as the dairy one, but it passes.
b'teavon! |
I would make my own pareve one. I've found a few recipes on the web and there's one in this week's Yated written by a local person I know and trust.
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| ellie23 |
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| Posted: Sat, May 12 2012, 11:00 pm Post subject: re: ISO attractive non-chocolate topping for pareve cheeseca |
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this is my favorite..it tastes delicious and looks beautiful...I put the strawberries in the center of the cheesecake and then let the sauce drizzle down the cake from the center...I get so many compliments on this simple recipe!
strawberry sauce
1/2 cup sugar
1/4 cup water
3 tablespoons strawberry jam
2 tablespoons lemon juice
1 tablespoon cornstarch
1 pint strawberry, stemmed and halved
Directions:
1
In medium saucepan combine sugar, water and jam.
2
Stir over medium heat until sugar is dissolved and mixture comes just to boil. Meanwhile, mix lemon juice with cornstarch; stir into sugar mixture.
3
Cook until slightly thickened.
4
Mix in strawberries.
5
Heat through but do not cook.
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