O.K. Made this last night in preparation for today's annual first quarter parent/teacher conference teacher dinner, in which parents provide dinner for the teachers who are stuck at school from 8am-8pm. Anyway, so I was "assigned" dessert. Since I'm famous for cheesecake these days, and I've been looking at this recipe for months, I decided to try it. This made the ugliest cheesecake I have ever made... but that was my own fault - I tried to marble in some caramel, but I just ended up with cracks the size of the Grand Canyon. I almost didn't bring it - made a strawberry-banana cake as back-up - but when I looked at my lonely, cracked caramel macchiato cheesecake in the fridge, the one for which I went to Outpost Natural Foods to pick up the best Espresso this side of the Mississippi, I knew I had to do something with it... especially after I sampled a slice. This cheesecake tasted TOO GOOD not to share. So, I strapped on my apron, whipped up some vanilla whipped cream, added a delicately thin layer to the top of the cheesecake, and drizzled it with caramel sauce. ABSOLUTELY BEAUTIFUL! Perfect creamy caramel espresso flavor.
I used vanilla wafers for the crust, added 3 T caramel sauce to the filling, and had to use a little bit of plain yogurt because I didn't have enough sour cream. Other than that, followed the recipe to a T. Definitely a cheesecake I'll be making again... just not with the caramel ribbon.
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