Cheesecake
ByFiled in Cakes • Cheesecakes • DecoratingComment

In my video on how to make The Best Cheesecake I showed a few pictures of the decorated cheesecake.  It’s about time I explain how to do this.  While I have no video on this, I hope you can follow my instructions and you too can enjoy The Best Cheesecake.

Decorating The Best Cheesecake Ingredients

  • The Best Cheesecake
  • Swiss Meringue Buttercream – I like flavoring this with a little seedless strawberry jam.
  • Toasted Coconut – Start out with sweetened coconut and toast your own.
  • Seedless Strawberry Jam – You can always buy regular strawberry jam with seeds and heat it some and strain the seeds out.

Preparing the Ingredients

  • Toasting the Coconut

Preheat the oven to 325ºF/165ºC.

Spread about 2 cups of sweetened coconut flakes on a baking sheet in a thin layer.

Heat in the oven until the coconut start to turn a light brown color.  Ever few minutes stir the coconut.  Heating should take only a few minutes, usually 5 minutes but as long as 10 minutes.

Remove from oven and allow to cool.

  • Preparing the Strawberry Jam Buttercream

To the prepared Swiss Meringue Buttercream, add about 1/2 cup (125 mL) of seedless strawberry jam.

Mix well to incorporate the strawberry jam.

Do a taste test to see how you like the flavor, add more jam if desired.

Assembling the Strawberry Best Cheesecake

  1. Fill a pastry bag with strawberry jam flavored Swiss Meringue Buttercream.
  2. Pipe of dab of buttercream on the center of the cake board and position the cheesecake on top.The cheesecake has been cooled completely before being placed on a serving plate.
  3. Using a pastry bag, pipe some icing on the sides of the cake and top and ice the cake smooth.
    Note: I find it much easier to ice a cheesecake that is very cold.  This help prevent it from breaking.  (It can be just out of the freezer.)
  4. Add the toasted coconut to the sides of the iced cheesecake.
  5. Pour the strawberry jam into a clean bowl and still to mix smooth.  Fill a disposable pastry bag with the strawberry jam.  Snip off a small  opening in the tip.
  6. Starting at the center, pipe the strawberry jam in a spiral shape.  This is easiest to do if the cheesecake is on a turntable and you spin the turntable working from the center to the outside.
  7. Next run a knife from one edge to the other edge through the center to the edge of the cake.  This will pull some jam in the direction the knife is run.  Rotate the cake some and do another line.  Repeat rotating the cake until you get back to the start.  Now run you knife stroke in the opposite direction in between the line you have completed.  This will give a tail in opposite direction at every line.  You decide how many lines you need.  (I ran one line then turned the cake 90°  which split the cake into 4 section.  In between each section line I divided in with 2 more lines.  Then I can my knife in between in the opposite direction.)
  8. Pipe rosettes around the cake as desired.

Enjoy your Strawberry Best Cheesecake.

 

 

Decorating The Cheesecake From The Best Cheesecake Recipe Video
 
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The Best Cheesecake is decorated with strawberry Swiss meringue buttercream toasted coconut and seedless strawberry jam.
Author:
Recipe type: Dessert
Serves: 1 cheesecake
Ingredients
Instructions
Preparing the Toasted Coconut
  1. Preheat the oven to 325ºF/165ºC.
  2. Spread about 2 cups of sweetened coconut flakes on a baking sheet in a thin layer.
  3. Heat in the oven until the coconut start to turn a light brown color. Ever few minutes stir the coconut. Heating should take only a few minutes, usually 5 minutes but as long as 10 minutes.
  4. Remove from oven and allow to cool.
Preparing the Strawberry Swiss Meringue Buttercream
  1. To the prepared Swiss Meringue Buttercream, add about ½ cup (125 mL) of seedless strawberry jam.
  2. Mix well to incorporate the strawberry jam.
  3. Do a taste test to see how you like the flavor, add more jam if desired.
Assembling the Strawberry Best Cheesecake
  1. Fill a pastry bag with strawberry jam flavored Swiss Meringue Buttercream.
  2. Pipe of dab of buttercream on the center of the cake board and position the cheesecake on top.
  3. Using a pastry bag, pipe some icing on the sides of the cake and top and ice the cake smooth.
    Note: I find it much easier to ice a cheesecake that is very cold. This help prevent it from breaking. (It can be just out of the freezer.)
  4. Add the toasted coconut to the sides of the iced cheesecake.
  5. Pour the strawberry jam into a clean bowl and still to mix smooth. Fill a disposable pastry bag with the strawberry jam. Snip off a small opening in the tip.
  6. Starting at the center, pipe the strawberry jam in a spiral shape. This is easiest to do if the cheesecake is on a turntable and you spin the turntable working from the center to the outside.
  7. Next run a knife from one edge to the other edge through the center to the edge of the cake. This will pull some jam in the direction the knife is run. Rotate the cake some and do another line. Repeat rotating the cake until you get back to the start. Now run you knife stroke in the opposite direction in between the line you have completed. This will give a tail in opposite direction at every line. You decide how many lines you need. (I ran one line then turned the cake 90° which split the cake into 4 section. In between each section line I divided in with 2 more lines. Then I can my knife in between in the opposite direction.)
Notes
You can use any flavor of jam as desired,

 

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