This cheesecake comes as a result of my newly discoverd love affair with mini-marshmallows, something previously unavailable to me (I used to snip regular-sized marshmallows into little pieces). This cake is a big hit with both adults and children, and you won't believe how childish adults become when they have to fight a child over the last piece!
I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option.
This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday.
Creamy and rich, this cheesecake is a show stopper. It has three beautiful layers of cheesecake - strawberry, vanilla, and chocolate. It tastes heavenly and the flavors blend well together. Topped with a chocolate glaze it is really an indulgence that will receive many compliments - before and definitely after eating it! The recipe was printed in Taste of Home magazine and submitted by Sherri Regalbuto.
This cheesecake never fails to impress. I can't tell you if aging improves it, it's never lasted that long. I found it in a Northwest cookbook years ago but I don't know which one. There's a talented pastry chef out there who gets my compliments and thanks. Timing does not include refrigeration.
My husband loves German Chocolate Cake and cheesecake. He nearly flipped when he set eyes on this luscious cheesecake. Who says you can't have it all? A couple of tips--beat batter gently as over beating can cause the cheesecake to puff up and then fall and crack. Also don't test if it is done by inserting a knife--gently shake the pan. The center should appear nearly set although it might jiggle just slightly in the middle inch. You definitely don't want to overcook! From "Heartland Baking" cookbook.