The definitive book for cheesecake lovers is back and better than ever!
Cheesecake! The Golden Girls made eating cheesecake a nightly ritual on the hit television series. The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms was George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland. Geary’s cheesecakes became one of his most popular culinary calling cards that he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.
Now Geary has expanded his cheesecake repertoire even more with the highly anticipated The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More (Robert Rose Inc./October 2018; Trade Paperback/$24.95). This second edition has 90 new recipes including vegan, gluten-free and additional savory cheesecake options. George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.
Photo Credit: George Geary
Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include:
– Apple Nutmeg Cheese Pie
– Banana Macadamia Cheese Pie
– Artichoke Cheesecake
– Maine Lobster Cheesecake
– Passover Honey Cheesecake
– Blood Orange Spiced Cheesecake
– Eggnog Rum Cheesecake
– Buckeye Cheesecake
– Three-Tier Wedding Cheesecake
– Dulce de Leche Cheesecake Bars
– Italian Zabaglione Cheesecake Bars
– Lemon Cheesecake Waffles
– Blood Orange Cheesecake Crêpes
– Vanilla Bean Cheesecake Ice Cream
– Cheesecake Bonbons
The Cheesecake Bible Second Edition proves that home-made can be better than bakery-made, with 300 delectable recipes perfect for all occasions that can easily be made in any kitchen. As we head into the holiday season The Cheesecake Bible Second Edition makes a great gift providing something for everyone.
ABOUT THE AUTHOR
George Geary is passionate about cooking and sharing that passion with others. As a culinary teacher he brings humor and a sense of fun to his sold-out classes across the country. His wit and humor show through in his numerous cookbooks, making it fun and easy to understand culinary concepts. George guides home cooks on everything from cookies and pastries, to cheesecakes, sauces, dressings and rubs, to how to use a food processor. For over 30 years George has been involved with the judging of culinary contests for major food manufacturers such as Canola Producers, Veg-all, Hormel Products, Hershey Foods, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, San Diego Union Tribune, ABC News Contests and many more. From 1982, for 28 seasons, George was the Culinary Coordinator of the world’s Largest County Fair in Los Angeles where his duties were to implement food contests daily with the coordination of the judges and competitors.
Geary is the author of 12 cookbooks including: L.A.’s Legendary Restaurants, Fair Foods, The Cheesecake Bible; The Complete Baking Cookbook; 650 Best Food Processor Recipes, 150 Best Donut Recipes, 500 Best Sauces, Salad Dressings, Marinades & More.., and 125 Best Biscuit Mix Recipes.
When not in a kitchen George leads award winning; mouth-watering culinary tours of major cities of America and Europe. George has shared some of his favorite recipes with television viewers on ABC, The Food Network, NBC, CBS, and PBS and Home & Family on The Hallmark Channel. He has been featured in the pages of many food magazines, newspapers, blogs and The Wall Street Journal. When not traveling to teach, George lives in sunny California.
This fall serve up this delicious brunch recipe to friends and family.
Recipe courtesy of The Cheesecake Bible, Second Edition by George Geary 2018 © robertrose.ca
Reprinted with publisher permission. Available where books are sold.
Cheesecake Pecan Pancakes
Photo Credit: George Geary
Try these flavorful pancakes filled with cheesecake. They will be a hit at any brunch or morning event.
• 10-inch (25 cm) nonstick skillet
2 cups all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup pecans, toasted and finely chopped
2 tbsp baking powder
1 tsp salt
2 cups milk
2 large eggs, at room temperature
1⁄4 cup canola oil
8 oz cream cheese, softened
1⁄3 cup confectioners’ (icing) sugar
1 tsp vanilla extract
1. Batter: In a large bowl, whisk together flour, sugar, pecans, baking powder and salt.
2. In a medium bowl, whisk together milk, eggs and oil. Add to flour mixture and whisk just until blended. Do not overmix.
3. Heat skillet over medium heat. Pour about 1⁄4 cup batter per pancake into center of skillet; cook until bubbles
start to form on top of pancake and the bottom is golden brown, about 2 to 3 minutes. Flip over and cook for about
2 minutes to brown the other side. Remove from heat and keep warm. Repeat with remaining batter, adjusting the
heat between batches as necessary.
4. Filling: In a small bowl, mash together cream cheese, confectioners’ sugar and vanilla.
5. Spread about 2 tbsp (30 mL) filling over one pancake. Place another pancake on top. Repeat with remaining filling and pancakes. Serve.
Make sure you do not overmix the batter, or your pancakes will be flat and heavy.
You can use any type of nuts you prefer, such as walnuts, pistachios or macadamia nuts.
Information provided by Trina Kaye, The Trina Kaye Organization