[Closed] cheesecake toppings

did lime cheesecake with melted dark chocolate on top at the weekend - went down pretty well (oh ginger biscuit base to set off the lime)

that sounds pretty interesting actually... do you flavour the cake itself with lime zest or something? plus, ginger biscuits... mmmm...

ginger nut base is the way.

my friend's wife made one recently with strawberries soaked in balsamic vinegar on the top which was pretty awesome. the 'cake' bit was sweeter than usual to balance it out.

what's your 'cake' bit recipe then xherbivorex? always think mine are a bit on the heavy side.

oh give us all the recipe for the lime/ginger yum yum cheesecake. .. pleeeease .

Oh yes.. Gingernuts are the way forward.

I've always liked a really rich vanilla topping, not from essence, but with all those lovely little bits of vanilla in.

Damn. Now I have a craving for cheesecake.

None, cheesecake should not be adulterated!

I'm with coffeeking on this one.

But if you really must top it, then I'd go for orange (with those nice little tinned orange segments on the top). Yum. Or lemon.

Mmmm cheesecake.

Fantasy cheesecake time... I'm thinking vanilla with a toffee and white chocolate swirl topping.

No fruit. It's going to be fattening no matter what, so you can forget that healthy stuff.

Although I did find this cheeky little site: [URL] http://uktv.co.uk/food/homepage/sid/5955 [/URL]

A much discussed topic in the beagle household. Mrs Beagle does the Ginger/lime as above and it's my fave. If I make it, I go for dulce de leche - a nice layer on top of the base and under the cheesey bit. Yum yum.

what's your 'cake' bit recipe then xherbivorex? always think mine are a bit on the heavy side.

well for a start, it's a vegan version you see... so with that in mind, and wishing to avoid 'discussion' on the rights/wrongs of my dietary choices, the 'cake recipe is largely irrelevant here.
suffice it to say i am using soya based cream and cream 'cheese', for the most part. it's not a baked one either.

Lemon/lime is always a good flavour for any dessert. I always feel it cleanses the palate after a savoury meal. As for toppings, I'm with whoever said that a cheesecake shouldn't be topped in the first place. If you are going to do it, then a raspberry coulis (oh...get me..."coulis") would be nice. Just blitz a bunch of 'em in a blender or liquidiser and swirl over the top, in a spiral type thing, more for decoration than anything else. You might want to sweeten it as the combination of lemon and raspberry might be a little tart.

Failing that, kiwi fruit and slices of mandarin (probably best to go for the tinned variety, they're much tidier and you don't have to spend all day removing the pith) is a nice combination.

All depends on the flavour of the main badger.

for the choco ginger lime cheescake it was juice and jest of three limes stired into the cake topping. then chocolate melted over the top. (would have been just as good without the chocolate)

Actually, our vegan friend has opened up another can o' worms. In addition tot he topping vs. no topping argument, what's the split between baked vs. unbaked?

The last cheesecake I had was baked and it was delicious with a fantastic topping decoration made by a sprinkling of cocoa powder when hot. But, I have had many, many slices of unbaked cheesecakes as well and they taste nice too.

Unbaked is my favourite for sure. Baked always feels a bit stodgy to me.

Unbaked, no topping. Make the day before so that the lemons have time to infuse, otherwise it will taste of nothing (well, not nothing, just cream)

xherbivorex, does your diet allow Philadelphia cream Cheese? Makes for a very smooth topping otherwise

xherbivorex, does your diet allow Philadelphia cream Cheese? Makes for a very smooth topping otherwise

no, but there's a tofu based alternative (called tofutti) that is remarkably similar in both taste and texture, and that's what i plan on using for this.

not so much topping, more imngredients.
add into the cheesecake bit (about 50/50 creme fraice and ricotta) add the juice of half lemon and 3 limes. Use zest to decorate. I happen to have wild strawberries in the garden that add something. Tame ones might work if they're sharp enough.

base is 50/50 digestives and ginger snaps

Never heard of that, might search some out.

My favourite, my grandmas pineapple & ginger!!!
Ginger biscuit base, ginger preserve layer on top of that, can of crushed pineapple mixed into the cream cheese topping...Yum!!!!
Tried with fresh pineapple but its a bit lumpy, crushed does the trick.

Oooh, I'm trying that pineapple and ginger one next. Sounds blimmin gawrjus

Throw a little marshmallow in the blender with the base too for something a little different.

50/50 philadelphia cream cheese and lemon curd

Cheesecake. CHEESECAKE. CHEEEEEEESECAAAAAAAAAAAKE!!!!!

God I love cheesecake.

but there's a tofu based alternative (called tofutti) that is remarkably similar in both taste and texture, and that's what i plan on using for this.

I have some recipes as well but tbh not a fan but would defo go the ginger biscuit route...got to be better than hobnonbs eh
You can actually just use silken tofu for the cake and it is much cheaper and has same texture

*vegan also just a joke OP knows this btw.

if she annoys me before her birthday, i'll be using the garlic and herb flavour tofutti for it john!

i've made one using silken tofu before, i just wanted to try this type for a change as a mate in leeds gave me the recipe and she said it's pretty awesome. and it's really similar to the way my mam used to make cheesecakes when we were kids, so there's that familiarity issue you know...

I'm confused about these comments about the cheesecake being too heavy.

Surely that's what it's meant to be like. A solid calorific lump.

Light and airy is just wrong.

Wagamama do a very nice White Chocolate and Ginger one. It's served with a chilli toffee ginger sauce