Baking Part Time

In between daydreaming, coding, commuting, reading, and traveling around the world… I bake.

Liquid Cheesecake Filling

A few weeks ago Maheen and I started watching “Mind of a Chef”. It’s a great show hosted by Chef David Chang as he visits different restaurants / meets with different chefs and culinary geniuses to see what’s going on in the culinary world. We are in love with the show, mainly because of how much emphasis is placed on what’s going on in Asia, but also because of how hilarious Chef David Chang is. Watching the show, you’d never guess he was the mastermind behind the crazy popular Momofuku brand. On one of the episodes he brought in his head pastry chef Christina Tosi, who talked about Liquid Cheesecake. I’m sorry… what? Come again? Yea. That’s right. Liquid Cheesecake. Sounds crazy awesome? Yea, I thought so too.

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Right around this time, I also took the tart class at ICE, and couldn’t help but think, “Wouldn’t it be amazing to fill the tart with this liquid cheesecake instead of pastry cream? It would be like a cheesecake… but better.” So off I went to make a the liquid cheesecake and my tart shell. Now I know this blog doesn’t reflect it, but I love cheesecake. (one of) My only issue(s) of making it at home is that I can never get the consistency right. It’s either completely under done and rawish, or overly done so that it’s just a little dry and has the telltale crack on top. Liquid cheesecake sounded like the answer to all my concerns!

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But I think I messed it up. It just never set up right for me. I was expecting something with the consistency of a really thick pastry cream, but the taste of cheesecake. Maybe I didn’t let it cool for long enough, or maybe I didn’t let it bake for long enough. Either way the cream was just too liquidy and not enough cheesecakey. A quick google search shows people using it as part of frostings or fillings for cakes. I may just try it again some other day, because the taste was just fantastic.┬áSince I followed the recipe to the letter, I’m going to just include the source from where I got it – Liquid Cheesecake recipe from Tasting Table. Let me know if you guys give it a try and how it works out for you!

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2 Comments on Liquid Cheesecake Filling

  1. Farah
    12 September, 2013 at 7:14 pm (218 days ago)

    Aaisha,
    This looks so delish! Maybe when I get a free moment away from taking care of my two lil guys I can try this recipe cuz I too loveee cheesecake. Speaking of love, that cake you made for the engagement tasted so yum! Kudos- and sad we missed ya!

    Reply
  2. Mimi @ Culinary Couture
    13 September, 2013 at 4:23 am (218 days ago)

    Hey! I have made the liquid cheesecake before and it’s amazing! It definitely comes out to be something like a thick pastry cream, and it should be spreadable..my guess is that you didn’t bake it long enough. You should try it again! She has a recipe for Cinnamon Bun Pie that uses it…it’s on my blog so go ahead and check it out! :)

    Reply

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