Trying to do something different with a cheesecake for Christmas. I've been looking around online at recipes *and* retail cheesecakes. I've seen some with cake bases. My thought is to do something like an inch-high cake base, moistened with some kind of liqueur or syrup, then a light glaze (e.g., apricot preserves), over the cake before the cheesecake filling is added.
I'm thinking a no-bake cheesecake recipe would be best in this case. Do you agree?
And what kind of cake would be best for this? A sponge? A genoise? Something else?
Also, I saw an example of an apple crumb cheesecake that I think might go over well with my family and the guests we're having this year. Is there a liqueur that would go well with apple that I could use to moisten the cake base?
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