Celebration Cakes Archive

Tuesday, April 6, 2010

new york cheesecake

new york cheesecake

New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes.

(No, the other kind, silly.)

soft cream cheese bricks, wouldn't stackgraham crackers to be groundmelted butter into crumbscheesecake battera tall crumb crustfilled nearly to the brimthe baking process vexxed mecheesecake, it fell a bit

How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5. Most cheesecakes are cut or lightened with sour cream; not here, where firm and intense is the goal. Often they’re scented with a bit of lemon; nobody knows why, only that it tastes good. And finally, they’re often topped with gooey heaps of fruit that will, without fail, not taste as good as their pretty-pretty picture. Why? Because, in most cases, they’re actually canned pie filling.

new york cheesecake, drippy

Continued after the jump »

Monday, March 29, 2010

almond macaroon torte with chocolate frosting

almond torte with chocolate frosting

And on Saturday, we returned from our week at sea, our week of no work, of sunshine and someone else making dinner and lo, what a bummer. But we had a great time, from stunning views as we sailed out of New York Harbor on a freak 75 degree day in March:

leaving new york
the verrazano went by our patio

On an epically proportioned boat

ferry back to the boat

Continued after the jump »

Saturday, November 28, 2009

cappuccino fudge cheesecake

cappuccino fudge cheesecake

Given that it is but two days after one of the most indulgent meals of the year, I suspect the last thing you want to hear about is the most indulgent cake I have ever made, and yet, given the quality of the last two vegetable-focused, lighter dishes I have made — both of which I’d give a resounding “eh” — trust me, what I’ve got going on here is much more worthy of your attention, and your table at some distant dinner party. So pull up a chair.

Continued after the jump »

Tuesday, August 18, 2009

peach cupcakes with brown sugar frosting

peach cupcakes, brown sugar cream cheese frosting

My friend Molly — she of the dry-rubbed ribs and apple tarte tatin fame — is leaving us for the kind of love that requires one to take up residence in another state. We’re all mighty bummed out about this and not making it easy on her, not only pouting over her imminent departure at every turn but insisting that she perform her half-day rib magic one last time at her going-away party this weekend.

Continued after the jump »

Wednesday, August 12, 2009

espresso chiffon cake with fudge frosting

espresso layer cake, fudge frosting

Of course, there was also cake. I mean, you didn’t think I’d let my better half’s 35th birthday go by without some homemade, stacked and butter-laden goodness, did you? Right, I didn’t think so.

Continued after the jump »