I had a baking blooper this weekend. I misread a recipe for NY Style Cheesecake. I read it as 3# of cream cheese rather than 3 cups of cream cheese. I have a very tall, 8" round vanilla bean cheesecake that is perfect in texture and look, but unfortunately is not sweet enough, and too tangy, to be able to serve as is. My hubby doesn't think that a sweet topping, such as strawberries, hot fudge, etc., would even help. I'm on the fence about that.
So as I was driving back to work (I tasted it over my lunch hour - made it yesterday afternoon), I was thinking of what I could do with it so that it doesn't go to waste.
I like to use the SMBC that Woodland Bakery uses. Gretchen has stated that she often makes CC SMBC by subbing out some of the HRS or butter with CC. I'm wondering if I'd get a tasty cheesecake-flavored SMBC if I were to use a portion of my flopped cheesecake instead of some HRS and/or butter.
If you have any other suggestions, I'm open to reading them. I was even thinking of torting the cheesecake into three layers and filling with something on the sweet side, to see if that would help. I'd just hate to throw away all that $$.
Edited to add ingredients:
3 cups cream cheese, softened (I used 3 pounds)
1 cup granulated sugar
5 whole eggs
1/3 cup heavy cream
Vanilla bean (beans scraped from pod and added to sugar)