I always imagined I’d add a few leaves to those branches, but that didn’t happen. Mother’s Day is a bittersweet holiday for me. I love my mom and celebrate all that she is, but this holiday reminds me of what I missed out in life by not having children of my own.
Dwelling on that doesn’t change things, so instead, at this time of year, I focus on the special relationship I have with my mother. I am so lucky to have her in my life.
The family tree design I chose for my cheesecake is whimsical, just like my mom.
Your tree doesn’t have to look exactly like mine. Just connect with your inner child and draw whatever speaks to you. A big green puff on top of a trunk would look great filled with apple shaped name plates. So would a simple line drawing of a tree filled with red, yellow and orange leaf name plates.
There are so many possibilities. Just have fun.
Family Tree Cheesecake
1 cup sour cream
2 ounces light green modeling chocolate or fondant
thin tip black food coloring marker
Square Spring Form Pan
roasting pan (to make water bath)
leaf plunger cutter or small metal cutter
Preheat oven to 325 degrees.
Combine graham cracker crumbs, cinnamon, and melted butter, stirring until it looks like sand. Press the mixture into the bottom and up the sides of the springform pan.
Pour the cocoa colored filling into a squeeze bottle or piping bag fitted with a small #2 round tip.
Begin by piping the tree trunk onto the cheesecake filling.
Add branches to the tree adding spirals at the tips, if you like.
Carefully carry your cheesecake to the oven and set it in your roasting pan. If needed, fill roasting pan with boiling water being careful to not spill any water into your cheesecake.
The fondant will get a bit sticky if refrigerated, so I suggest you add these name plates just before serving.
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