Quick post. Typing this up from Germany, on my phone, between meetings. 🙂 I made the “Fourth of July” Cheesecake as my birthday cake. Since I wasn’t planning on serving it on the fourth, and since the fourth isn’t a special holiday in Canada, I didn’t make it red, white, and blue. Instead, I made it blue, white, and blue. I realized too late that I should have made it red & white, with strawberries on top, for Canada day, since that’s July 1st (the day after my birthday). Oh well! Next time!
I realized, when I was about to pour the batter into the pan, that it was awfully thick, and awfully white, compared to the normal batter for Rose’s cheesecakes. Then I saw the egg yolks sitting on the counter.
Mixed them in out of order, but it didn’t seem to hurt anything.
I think I got the cake slightly off-center on the base. Or rather, that the base slipped as I was flipping it. It came off the side a bit, but I covered that up with the dreamy creamy white chocolate frosting.
A few people objected to the “dreamy creamy” name. Why not just call it white chocolate cream cheese frosting?
Assembling the cake on the morning of my birthday was a snap. Frost the top, cook the cornstarch, sugar and water for the blueberry glaze, toss in the blueberries, let them drain, then lay them out on top in a single layer on top of the frosting. I chose to also pipe some extra frosting around the top to clean up the edges.
Verdict: Delicious. I would totally make this again. It made a great birthday cake, and disappeared pretty quickly.