I feel like this week needs no witty introduction. Cheesecake challah. It’s hard to imagine anything better. Here’s how I did it:
The basic recipe included a healthy dose of cream cheese (12 ounces for a 5-lb batch of challah) in place of the oil, as well as some vanilla extract. It gave the challah a nice dairy tanginess and a certain rich creaminess that you just don’t see in non-cheesecake-inspired challahs. But the real glory is in what comes next…
As you might recall, cheesecake has a graham cracker crust. So does cheesecake challah! Similar to the preparation of the cinnamon roll-style challahs, I laid the dough out in a sheet, spread it with some butter, and sprinkled it was a graham cracker crumb and brown sugar mixture. After patting the topping into the dough, I cut it into strips and braided the strips. When it cooked, each strand of challah had a crunchy graham cracker essence.
It was inspired. I’m brilliant.
As you can see by the pictures, I drizzled some with store-bought caramel, and
another loaf I filled with fresh blueberries. Caramel cheesecake challah and blueberry cheesecake challah!
Trackback from your site.