Baking quick questions

puddy

Ive seen a simple cheesecake recipe which calls for a drop of vanilla extract, the cheesecake is with fruit in it, so what else could I use thats cheaper? some spice or so? I dont do a lot of cooking so the extract would go to waste

MrsE_2

Vanilla flavouring

puddy

what about changing it to cinnamon or all spice or something or would that be too heavy in a cheesecake?

(trying to use what ive got, im on a mission to use up store cupboard things, found a jar of raspberries and have some ancient spices)

Waxy_Bean

I was going to suggest that a few days before you made the cheesecake (or now!) you put a vanilla pod in the bag of whatever sugar you were going to use, but that will work out probably equally as expensive.

IMO there is no alternative for proper vanilla or vanilla paste/extract, but vanilla flavouring (approx 40p for a small bottle) might be what you're looking for.

zippychick

YOU may be able to leave it out depending on the recipe - what recipe is it?

Ill merge this with baking quick questions later

Zip

MrsE_2

puddy wrote: »

what about changing it to cinnamon or all spice or something or would that be too heavy in a cheesecake?

(trying to use what ive got, im on a mission to use up store cupboard things, found a jar of raspberries and have some ancient spices)

Those are powder, the vanilla will be liquid. Its only about 40p

puddy

it only calls for a drop, its for a baked cheesecake with raspberries added to it. a bit boring but i cant think what to do with this jar ive got. i dont think it would make too much difference but wondered if i could add a different flavour of stuff ive already got

zippychick

tesuhoha wrote: »

Its a Delia Smith recipe

http://www.deliaonline.com/recipes/type-of-dish/sweet/chocolate-fudge-cake.html

I have made this loads of times and the kids used to love it. It can be a bit tricky with timing and sometimes can go a bit runny if you are not careful but they still love it anyway. Persevere with it and you will get it right. It does involve cooking chocolate which I forgot about but is lovely. I have made it with white sugar. I like it best with dark chocolate.

She says to beat it a second time which was not in the original recipe. Don't get me wrong this is easy to make.

Just comparing that to a choccie fdge cake i made yesterday which was equal quantities of butter and sugar (225g) . No wonder it tasted so good! :eek::o The recipe i used was plain - melt, fridge, spread. NO whisking or anything I did wonder what purpose the evaporated milk served as my recipe was 5tbsp. I was tempted to replace it with normal milk but it was for a birthday so i didn't risk it .

So its a slightly toffee soaked jammy cake? sounds yum! let us know if OH likes it and we will merge this later on with baking quick qs

Zip

zippychick

[STRIKE]if it's literally a drop in the recipe i would be tempted to leave it out and hope for the best as lonf as there is flavour coming from somewhere else. Ah is this how you are using the raspberries?!:rotfl: Im reading the threads in a different order than you've written them ! [/STRIKE]

I personally don't think cinnamon or spice would be right in baked cheesecake as baked new york cheesecake generally has a vanilla flavour ( any i've made anyway ). Well you could of course use those flavours but you will have a cinnamon flavoured cheesecake?

rachbc

i'd just leave it out rather than buy anything else. I wouldn't put spice wit raspberries