Summer for me means a few things—trips to the beach, BBQ’s, and of course, trying new cheesecake flavors! I took to the Internet recently trying to find original, unique cheesecake flavors to test out, and today I’m sharing my favorites with you!
Caramel Macchiato Cheesecake
Thought a macchiato was only made in a coffee shop? So did I until I came across this recipe on allrecipes.com! You’ll need to have some fresh espresso on hand, but the recipe is very straightforward, and bound to be a hit with all of your coffee-loving friends.
Berry Cheesecake Pie
Not entirely cheesecake, not entirely pie, but I guarantee this recipe is entirely delicious! Anyone looking to experiment with new types of crusts will find this a fun recipe to take on, though getting it just right can be a challenge. Topping it off with fresh berries makes it a perfect summer dessert!
Brownie Batter Chocolate Chip Cheesecake
This recipe makes 48 smaller, bite-sized cheesecake bites, which are perfect to bring to school functions like bake sales or to serve at parties! And how could anyone go wrong combining cheesecake and brownies? This is one of the easier cheesecake recipes out there, and takes less than an hour to prep and bake.
I can’t give a list of cheesecake recipes without going back to the classic, not to mention Crosley’s favorite, type of cheesecake out there! I particularly like this recipe for pineapple cheesecake because the pineapple is both in the crust and layered along the top of the cheesecake. It is 100 percent Crosley approved!
What’s your favorite summer cheesecake recipe? Leave your answer in the comments below!
Hey Night Buddies! Crosley here!
An’ have I ever got somethin’ for YOU! Namely, the genuine warranted recipe
for Crosley’s Super Fantastical Cheese Wulgers. (Wulgers bein’ a crocodile
word for somethin’ that’s been wulged, okay?) They’re nothin’ next t’
pineapple cheesecakes in my personal estimation, but it appears a whole lot
o’ people think they’re BETTER! That’s crazy, but there’s no accountin’ for
taste, I guess. I will admit they’re awful good.
So here’s what ya start out with:
One pound o’ sharp cheddar cheese
Half a pound o’ butter
Two an’ a quarter cups o’ white flour
A heapin’ tablespoon o’ dill seeds
A not-heapin’ teaspoon o’ salt
A quarter teaspoon o’ red pepper
Right. So let the cheese an’ butter warm up t’ room temperature. Dump the
flour in a big bowl an’ sprinkle all o’ that little stuff on top. Chop up
the cheese into about 15 pieces an’ dump this in, along with the butter.
Then, what ya do, ya wulge it all up into a dough ball with your greasy ol’
hands. Cut the ball up into three or four pieces an’ roll each piece out
into a rod about one an’ a half inches thick. Wrap each rod up in aluminum
foil an’ stick in the freezer about thirty minutes t’ get the dough hard
enough t’ slice with a big knife. Take the foil off an’ slice into cookies
about five t’ the inch. Preheat oven t’ 300 degrees (F), put wulgers on
cookie sheets an’ bake 45 minutes. It’s good t’ switch ends o’ the sheets
halfway through. Take out o’ oven an’ scrape wulgers off the sheets pretty
quick. Then let them suckers sit an’ suck air for one or two days. Ya’ll
be mighty pleased!
In Night Buddies, Impostors, and One Far-Out Flying Machine, Crosley introduces John to his favorite flavor of frozen yogurt, the Crusted Crème Fro-Madge. Cros can slurp his Fro-Madges in one gulp, and when he doesn’t eat them they’re great to use for attacking the Iguana Gang!
Whether you’re in need of a yummy late-night snack or you need to fend off some Iguanas, we’re giving you the secret recipe for a Crusted Crème Fro-Madge frozen yogurt of your very own. You’ll be able to make Crosley’s favorite snack right in your own home!
First what you’ll need is:
12 cups of whipped cream
1 pt of vanilla frozen yogurt
2 tbsps sugar
12 tbsp ground cinnamon
Next, you’ll need to line a square cake pan with parchment paper. Using a 1 3/4-inch ice-cream scoop, make four balls of frozen yogurt and place them on the parchment. Once that is done, transfer your pan to the freezer and let the yogurt harden for at least half an hour.
Once the yogurt has hardened, take out the frozen yogurt balls and cover them in whipped cream, topping them off with a sprinkle of sugar and cinnamon. Freeze again for fifteen minutes.
Now you’re almost done! Place each dessert ball on a dish and drizzle them with honey. These are best when served immediately, so make sure you gobble them up as quickly as Crosley would!