Did Josh ever make it to Mimi's? I made his Creamy Orange Swirl Cheesecake last night

C

CathyZ

Well-known member
It was a REC he posted at Gail's on 4/15/05. It was pretty good- had to bump up the ingredients to fill a 10" springform (the REC was for a 9" and Josh's notes said that the final product only filled 1/3 of the pan- so I made it to finish at about 3/4 of the 10" pan)

One thing puzzled me though- the REC calls for vanilla-flavored liqueur. Couldn't find anything like that- anybody know a brand name or what vanilla liqueur is? My husband was a bartender for many years and has never heard of it. Anyway, I ended up making vanilla syrup to use instead- 2 parts water to 1 part sugar, cooked until the sugar melts then part of a vanilla bean steeped in it. It was good but the extra "bite" of a liqueur was needed.

 
Vanilla Liqueue

There are many new liqueurs out there. I bartended for quite a few years and towards the end of my bartending life they came out with many many flavored liquers.

Most of them are just flavored vodkas or brandys etc. VanGough makes a vanilla vodka liquer as does Stoli. If memory serves me Tanquaray makes a Vanilla Liquer as well.

If you would like to make your own take one or two high quality vanilla beans split length wise.

One Quart of your favorite alcohol such as vodka, brandy, cognac, whisky.

Add Simple syrup to taste and place in an air tight container to blend.

I usually refrigerate and shake once or twice a day for a week before use. This always gives me a nice strong vanilla flavor.

It makes a wonderful addition to a cup of after dinner coffee or a bit drizzled on ice cream. ENJOY!

 
Monin is one...

Cathy, Monin is the brand name for one line that makes both a vanilla liqueur (alcohol) and a vanilla syrup (alcohol-free, more commonly found, and very similar to what you made). There are also some creamy liqueurs, harder to find, that have predominantly vanilla flavor. As jenjencali stated most are a simple infused liquor, and I keep small bottles of homemade infused vodka or cognac on hand, for cooking/baking. I use so little that this method works best for me vs. buying all the new infused products (they're so pricey!).

I searched epi but could not find the cheesecake recipe you're referring to... since you were able to locate it any chance you'd be willing to supply a link?

Ruth

 
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