Cheesecake is one of my all-time favorite desserts so when Martine of Robert Rose Publishers offered me a copy of George Geary’s The Cheesecake Bible to review, I knew it was for me. I immediately tabbed about a dozen recipes to try. Of course, the sweet ones caught my attention right away, but I was really curious about the savory ones. I traditionally make desserts for all our family gatherings but this year, John’s sister made apple crumb, pecan, and pumpkin pies for Thanksgiving, so that gave me the chance to try one of George’s savory recipes.
|Crust in the making|
I decided to try the Mini Blue Cheesecakes to bring as appetizers. They come together quickly with crushed stone-ground wheat crackers and pecans for the crust. With holiday paper liners, these make a unique and easy-to-transport appetizer for any holiday gathering. Following one of George’s variations, I added Zinfandel port to the blue cheese batter which made it a little richer. These would be great for an Open House, Pot Luck, or Wine Tasting event and would pair really well with fresh grapes, apples, and pears.
|Fresh from the oven|
Just be sure to articulate when you tell people what these are. One of my nephews thought I said “Mini Blueberry Cheesecakes,” and the look on his face when he popped a whole one into his mouth was priceless!
|We used Peachy Canyon Zinfandel Port in these yummy appetizers|
Many people are intimidated by the idea of making cheesecake, but I’ve always found that all they require is a little patience to make. George’s instructions are clear, and easy to follow. With 16 pages of introduction and answers about cheesecakes from the classes he teaches, this book is the perfect choice for anyone who has always wanted to make a cheesecake but felt a little intimidated. Cheesecakes are a wonderful special occasion dessert and there are enough flavor combinations for every palate in this book. The last chapter of this book is filled with recipes for toppings and sauces which would be great for so many purposes aside from garnishing cheesecakes, so be sure not to miss them.
These were a fun appetizer to make, but I really can’t wait to try the “Creamy Amaretto Cheesecake” with a chocolate crust.
To find out more about George Geary, including his stint as a pastry chef for the Walt Disney Company, and other interesting work, check out his website. He also leads culinary tours around the United States and Europe.