SHF#17: Decadent Dairy

I've missed out on the last couple of 'big' events, so I made that extra effort to fit the latest SHF into my (boring, yet busy) schedule.

And since this month's theme, selected by Spittoon Extra, is dairy, I knew I could have a little fun!

I had all kinds of ideas; I could do something with a triple creme brie, or goat cheese! I could use buttermilk!

And then I got busy (again), and lowered my expectations a bit.

As luck would have it, I caught the final few minutes of an episode of Everyday Italian, with Giada putting the finishing touches on a Chocolate-Ricotta Pie. I was fascinated, based on the liberal 'sprinkling' of pine nuts I saw on the pie!

A crust of flour, cornmeal, sugar, butter and 3/4 cup of toasted pine nuts, topped with a decadent filling of semi-sweet chocolate, ricotta, cream cheese, and eggs. Bake it, then top with and additional 3/4 cup of toasted pine nuts!

When Matt and Alex had dinner at his parent's house, I sent along this pie. The reviews were very positive...my FIL described the flavor as "fudge".

Matt called it a 'grown-up fudge'; not as rich and sugary, but definitely sweet. And it's chocolate-flavored, rather than a chocolate over-load.

I wasn't satisfied, though...I had to make something else.



Wanting desperately to make something with cheese, I turned to a new-favorite cookbook, Claudia Fleming's The Last Course: The Desserts of Gramercy Tavern.

I saw several things I wanted to make (or perhaps it would be more accurate to say I saw things I wanted to eat), but when I spotted a recipe for Cheesecake Ice Cream...that was it. Search over.

As many of you know, I never eat the stuff I bake. I've basically lost my desire for sweet things, and I get my jollies from the actual baking.

Cakes, cookies, pies...doesn't matter. I mix 'em up, bake 'em off, and promptly hand 'em off to everyone and anyone I can find.

But...but...cheesecake?

Oh...cheesecake. One of the few desserts I still love.

And I do mean 'love'. I heart cheesecake!

I also know better than to make it, for any reason. See...if it's in the house? I'll eat it.

The only time I do allow myself that pleasure is when we eat out. And as that only happens every eight weeks or more, cheesecake is not much of a threat.

But I had this idea...what if I took the Cheesecake Ice Cream, and poured it into a mini-graham cracker crust? And then...what if I froze it?

Cheesecake Ice Cream Cheesecakes!

Brilliant.

I have a few miniature springform pans (Ok, I actually have a whole collection of mini pans), into which I pressed a basic graham cracker crumb/sugar/butter mixture (and why does that smell so divine, anyway?), and baked them till golden.

I then made the custard for the ice cream...cream cheese, sour cream, eggs...sugar, vanilla; it was exactly like making ice cream, and cheesecake.

After chilling, and taking a turn in the ice cream maker...I made the mistake of trying the ice cream.

Oh. My. God.

It's...it's, cheesecake. But it's ice cream!

I love it. And now I'm very, very afraid...

May be the best 'cheesecake' I've tasted, and I have three cakes, plus a small container of ice cream, in my freezer.

This is dangerous.

Anyone want to come over????!??




Blog Party 8 has been announced, and this month, we're having Brunch! Turn your favorite breakfast foods into bite-sized treats, and join the party! Your entries are due no later than next Thursday, 16 March; Blog Party is 18 March. Hope to see you there!



Tagged with: Food and Drink, Baking, SHF#17, Dairy, Pies, Cheesecake, Ice Cream, Cookbooks