Thread: Re: Raspberry Pastry Filling For Cheesecake?

On Tue, 04 Mar 2008 18:58:07 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Tue 04 Mar 2008 11:20:22a, Pete C. told us...
>
>> Lou Decruss wrote:
>>>
>>> I'm in the mood for a Lindy's (type) cheesecake. We happened across a
>>> "store closing" sale and have several cans of pie filling that were
>>> dirt cheap. Is there a way to use the raspberry filling without it
>>> sinking? Or can I top it somehow? I have no clue if the filling needs
>>> to be baked. I'm open to any ideas, including "just forget it and
>>> make the cake without it." I've also got everything to make the
>>> JamLady's cream cheese coffee cake. That might satisfy my craving.
>>>
>>> Any help is appreciated.
>>>
>>> Lou
>>
>> The fruit pie filling / toppings work just fine as toppings on a
>> finished cheesecake. The filling / topping does not require any baking.
>> I expect that many cheesecake recipes are thick enough for the filling
>> to remain in place if you were to try to layer it in the cheesecake.
>>
>
>Solo brand fillings seem to work particularly well. They are a bit thicker
>than the usual pie filling. I have used the raspberry filling "swirled"
>through a cheesecake and it was delicious. Solo's product website:
>
> http://tinyurl.com/3b254u

Boy am I stupid. I never thought to try their site. These cans are
solo. Looks like I have a plan now!!

Lou

On Tue, 04 Mar 2008 18:58:07 GMT, Wayne Boatwright
<[email protected]> wrote:


>Solo brand fillings seem to work particularly well. They are a bit thicker
>than the usual pie filling. I have used the raspberry filling "swirled"
>through a cheesecake and it was delicious. Solo's product website:
>
> http://tinyurl.com/3b254u

Hmmm..you are giving me ideas.

How do you think it would do swirled through ice cream? I just love
the combo of dark chocolate ice cream and raspberries.

Christine

On Tue 04 Mar 2008 01:13:34p, Christine Dabney told us...

> On Tue, 04 Mar 2008 18:58:07 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>
>>Solo brand fillings seem to work particularly well. They are a bit
>>thicker than the usual pie filling. I have used the raspberry filling
>>"swirled" through a cheesecake and it was delicious. Solo's product
>>website:
>>
>> http://tinyurl.com/3b254u
>
> Hmmm..you are giving me ideas.
>
> How do you think it would do swirled through ice cream? I just love
> the combo of dark chocolate ice cream and raspberries.
>
> Christine
>

It's perfect in ice cream. It thickens a bit more when chilled. I would
pre-chill the Solo filling before doing the swirl.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 03(III)/04(IV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 5dys 10hrs 45mins
-------------------------------------------
If you don't care where you are, then
you ain't lost.
-------------------------------------------

> Lou Decruss wrote:
> I'm in the mood for a Lindy's (type) cheesecake. We happened across a
> "store closing" sale and have several cans of pie filling that were
> dirt cheap. Is there a way to use the raspberry filling without it
> sinking? Or can I top it somehow? I have no clue if the filling needs
> to be baked. I'm open to any ideas, including "just forget it and
> make the cake without it." I've also got everything to make the
> JamLady's cream cheese coffee cake. That might satisfy my craving.
>
> Any help is appreciated.
>
> Lou

I'd use the raspberry as a topping. If you want to use it
in the cheesecake, swirl it through the batter after it's in
the pan, like a marble cake.

You could even heat the raspberry and use it as a topping to
pour over individual slices.

gloria p

On Wed, 05 Mar 2008 15:33:54 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Wed 05 Mar 2008 08:04:43a, Melba's Jammin' told us...
>
>> In article <[email protected] 4>,
>> Wayne Boatwright <[email protected]> wrote:
>>
>>> Agreed that a jam would be great. The Solo brand pastry fillings are
>>> really much better than the typical canned "pie fillings", though. They
>>> are thicker, with more fruit, and less glop, IMO.
>>
>>
>> You're right. I've used the apricot filling and the poppyseed filling
>> in kolachky, Wilderness brand pie filling would not have cut it.
>
>Small world. I've used the apricot filling in kolachky, too, but I make my
>own poppyseed filling. I also like their lekvar filling for the kolachky.
>I don't think there is any brand of "pie filling" that would work. OP
>should note that Solo is, among other things, a "pastry filling", not a pie
>filling.

Yes, the cans say cake and pastry filling. I'm not much of a baker
so I didn't know there was a difference. Thanks for the help Wayne.

Lou

On Wed 05 Mar 2008 10:46:16a, Lou Decruss told us...

> On Wed, 05 Mar 2008 15:33:54 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>On Wed 05 Mar 2008 08:04:43a, Melba's Jammin' told us...
>>
>>> In article <[email protected] 4>,
>>> Wayne Boatwright <[email protected]> wrote:
>>>
>>>> Agreed that a jam would be great. The Solo brand pastry fillings are
>>>> really much better than the typical canned "pie fillings", though.
>>>> They are thicker, with more fruit, and less glop, IMO.
>>>
>>>
>>> You're right. I've used the apricot filling and the poppyseed filling
>>> in kolachky, Wilderness brand pie filling would not have cut it.
>>
>>Small world. I've used the apricot filling in kolachky, too, but I make
>>my own poppyseed filling. I also like their lekvar filling for the
>>kolachky. I don't think there is any brand of "pie filling" that would
>>work. OP should note that Solo is, among other things, a "pastry
>>filling", not a pie filling.
>
> Yes, the cans say cake and pastry filling. I'm not much of a baker
> so I didn't know there was a difference. Thanks for the help Wayne.
>
> Lou

You're welcome, Lou. Good luck with your project, and please post your
results.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 11hrs
-------------------------------------------
Death sneaks up on you as a windshield
sneaks up on a bug.
-------------------------------------------

On Wed, 05 Mar 2008 20:04:06 GMT, Wayne Boatwright
<[email protected]> wrote:


>>
>> Yes, the cans say cake and pastry filling. I'm not much of a baker
>> so I didn't know there was a difference. Thanks for the help Wayne.
>>
>> Lou
>
>You're welcome, Lou. Good luck with your project, and please post your
>results.

Hopefully I can get a camera working for a picture. I'm just sitting
here taking a break, then I'm off to the kitchen.

Lou