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Thread: Re: Raspberry Pastry Filling For Cheesecake?

  1. #1
    Pete C. Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    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.

  2. #2
    Lou Decruss Guest

    Default 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

  3. #3
    Christine Dabney Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    On Tue, 04 Mar 2008 18:58:07 GMT, Wayne Boatwright
    <wayneboatwright@arizona.usa.co[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

  4. #4
    Wayne Boatwright Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    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.
    -------------------------------------------


  5. #5
    Puester Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?


    > 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

  6. #6
    Lou Decruss Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    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

  7. #7
    Wayne Boatwright Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    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.
    -------------------------------------------


  8. #8
    Lou Decruss Guest

    Default Re: Raspberry Pastry Filling For Cheesecake?

    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

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