Straying From the Ordinary

Gabriel only likes one type of cheesecake, and that cheesecake is plain with a baked sour cream top layer. He doesn’t even like a little lemon juice in it. Needless to say, that’s the only type of cheesecake I make if anyone but myself is going to enjoy it.

The April 2009 Challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

With the order to be creative accompanying this month’s Daring Baker’s Challenge I couldn’t very well present a plain cheesecake, regardless of how much Gabriel loves it. The recipe given was also a bit different from the standard Philly Cream Cheese recipe I always resort too, and since cheesecake reminds me of ice cream in cake form, when I saw that cream was one of the ingredients, I instantly envisioned root beer floats.

Cheesecake: Root Beer Float
Crust: Wafer

1 cup Nilla Wafers, crushed
2 teaspoons melted butter
¼ cup sugar
Press into bottom of 11″ springform pan
Set aside

3 sticks of cream cheese (8oz each)
1 cup sugar
Mix until smooth

3 large eggs
One at a time, mixing well between each addition
Add ½ cup heavy cream with addition of last egg

In a separate bowl stir together:
½ cup heavy cream

2 tablespoons root beer extract
1 tablespoons vanilla extract
Pour mixture into cream cheese batter, do not stir

Pour combined batter over crust and smooth

Bake at 300°F for 45-55 minutes until cake is set, but still wobbly
Turn oven off but allow cake to cool in oven for a minimum of 1 hour
Transfer to fridge, chill before eating

It literally tastes just like a Root Beer Float! Smooth, with pockets of both Root Beer content and cream, and with a paisely ornate top crust to boot! The only thing missing is the decadent ice crystals.

0 thoughts on “Straying From the Ordinary”

  1. WOW! WOW! i LOVE rootbeer. I LOVE cream cheese. i LOVE cake. SO, well, CRAP! this looks AMAZING! ooh my! mouth watering! gosh, maybe i should RESTART my diet In MAY! hahaha
    love you!

  2. My husband LOVES rootbeer floats, too bad he just left for Kuwait last week. I am going to save this and make it for him as a soon as he makes it back to the states. I just came across your blog and now I am hooked! keep up the wonderful work.

  3. What an absolutely brilliant idea, Kitty! It looks amazing! I was going to make a toffee root beer float cupcake for the ICE challange, but I didn’t have the time or help to get it done 🙁 Oh well, I think trying your cheesecake recipe will eventually make up for that 🙂

  4. What a great idea, and so perfect for hot weather. I'm late getting to your blog, but thanks for doing such a creative spin on the recipe!

    Jenny of JennyBakes

  5. This was a very good cheesecake, but mine looked nothing like the pictures you posted. I'm not sure where the brown swirls in yours came from, because mine looked pretty much like a standard cheesecake.

  6. Love that you enjoyed it, Brody! When you add the cream/vanilla/rootbeer extract you don't want to stir it in – you simply want to pour it into the mixture, and then immediately pour the entire batter into the pan. Hope that helps!

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