I made a caramel apple cheesecake for Thanksgiving and it tastes amazing, however the caramel swirl did not allow the whole cheesecake to rise. It was too heavy. There is a sunken swirl. Has anyone ever used caramel drizzled in before you baked a chessecake? How did you do it? Did it sink too?
Quoting Gir!:" I actually use a caramel flavoring, then drizzle real stuff on top"
Damn, I will try that next time. I made a double batch of the caramel and I am going to heat it up to pour over the cheesecake while warm. I also made an apple compote. I just hate when my desserts aren't as pretty as I want them to be. :/
<blockquote><b>Quoting Mama Rice:</b>" Damn, I will try that next time. I made a double batch of the caramel and I am going to heat it up ... [snip!] ... cheesecake while warm. I also made an apple compote. I just hate when my desserts aren't as pretty as I want them to be. :/"</blockquote>
Practice makes perfect, smurf ups makes smurfing awesomeness ;) but seriously, use the emulsions/flavorings for the batter. If have a turn table for cakes, use it to spin the cheesecake while pouring a thin swirl of caramel into the flavored batter. Work from the inside out and have at lest an inch of space between the strands
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