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Posts Tagged ‘cheesecake’

Are you one of those people who, like me, had thought that cheesecake and chocolate are not possible together?

Well, then I have something to tell you.

Something very important.

Something enlightening!

Dear friends, cheesecake and chocolate ARE possible to exist together.

SO possible.

Beyond possible!

Finger-licking possible!

Let me show you…
 
 

These are our lovely ingredients.
 

1. First, place the first three ingredients in the bowl of your electric mixer…
 
 

2. …and beat them at medium-low speed until combined.

Then increase the speed to medium, and beat until well blended and crumbly.
 
 

3. Pat the mixture into a lightly greased 13 x 9-inch (33 x 22 cm) pan.

A good trick is to use the bottom part of a measuring cup or a glass to do that.
 
 

4. Preheat your oven to 350 °F (175 °C) and bake for 13-15 minutes or until lightly browned.

This is a lovely, delicious and easy substitute for crushed wafers that are often used in cheesecake recipes.

Cool, huh?
 
 

5. Now, let’s make the cheesecake filling.

Place the cream cheese and sugar in the bowl of your electric mixer and beat at medium speed until creamy.
 
 

6. Add the eggs, one at a time, beating at low speed just until blended after each addition.
 
 

7. Finally, add the sour cream, vanilla, and one cup of the chocolate chunks.

Beat just until blended.

Of course, you can use chocolate chips instead of the chunks.
 
 

8. Pour the cheesecake mixture over the baked crust.
 
 

9. And using a spoon or an offset spatula, even out the surface.
 
 

10. Bake at 350 °F (175 °C) for about 25 minutes or until set.

 

11. Remove from the oven and let cool completely on a wire rack.
 
 

12. Then melt the rest of your chocolate chunks.

Microwave oven will work just fine.

(Oh, and use microwave friendly dishes, please. The one in the picture hadn’t gone to the microwave oven. If it had, things would have gotten sparkly… I guess. Don’t ask me how I know. Please.)

 
 

13. Stir the melted chocolate until smooth. Then drizzle the chocolate over the cheesecake.

 

14. Cover and chill for at least 4 hours. Then cut into bars.

Also, I’ve found out that it’s fine to reheat the bars in the microwave oven for a little while before serving. That way the chocolate will melt slightly making the whole eating experience even more divine.
 
 

Enjoy, dear friends.

 

(This lovely recipe was adapted from here. The recipe makes about 14 3×1.5-inch (8 x 4 cm) bars. The recipe takes about 1 hour to prepare and about 4 hours to chill. And the whole thing takes about 10 minutes to eat. Funny but true.)
 

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My name is Petra and I am… ahem… a cheesecake maniac.

Yes, I dream about cheesecakes.

Yes, I collect cheesecake recipes.

Yes, I’ve prepared many.

Yes, I am sure I have yet many of them to prepare.

No, I don’t think there is a power in this world that would stop me from doing so.

Yes, I’ll be showing you all of them.

And YES, I’ll be more than happy if you had a look at how I made this awesome one…

 
 

Here we have our lovely ingredients, ladies and gentlemen.

Of course, there’s a lot of cream cheese in there. But definitely not too much.

That fact suggests that this cheesecake is a milder one.

Which I definitely can confirm (after eating many, many a slices).

Though it is not as rich as New York Cheesecake, I’d define it as being ‘heavenly’ mild.

A heavenly mild cheesecake.

That’s what it is.
 
 

1. To make it, preheat the oven to 284 F (140 C).
 

2. Second, using a vegetable oil, spray a 9-inch (23 cm) springform pan.
 

3. Wrap two layers of foil around the pan. This cake is going to be baked in a water bath and the foil will prevent  the water from seeping in.
 
 

4. Place the cream cheese, butter and milk into a metal (or heatproof) bowl.
 

5. Now place the bowl over a pot of simmering water and – stirring constantly – let the ingredients melt.

If you’ve ever wondered why bowls are sometimes placed over simmering water then I have the answer for you. It’s because the ingredients in the bowl need very mild and gentle heat to melt, nothing too strong. In cases such as these, the steam from the simmering water works best. Otherwise some ingredients might not only melt but also cook and curdle. And who wants that?
 
 

6. After the melted cream cheese mixture has cooled to room temperature, add the egg yolks, the cake flour, the cornstarch (corn flour) and the lemon juice.
 

7. Whisk the mixture until smooth.
 
 

8. In a separate bowl, whip the egg whites until foamy.
 

9. Then add the sugar and whip for another couple of minutes until soft peaks form.
 
 

10. In two batches, pour the cream cheese mixture into the egg whites.
 
 

11. Fold the two batters together gently after each addition…
 
 

12. …until they are well combined.

Try to be as gentle as possible in this process, since we’ve worked hard to make the whites light and airy and we definitely don’t want to lose that.

I am speaking in the name of all whipped egg whites in the world here!
 
 

13. Divide the batter evenly into two bowls and add the cocoa powder into one of them.
 

14. Mix in the cocoa gently.
 

And let the fun begin…
 

15. So this is how the zebra strips are achieved – nothing difficult at all.

Take your sprayed springform pan and place 3 tablespoons of cream colored batter in a circle in the center of the pan. Then take 3 tablespoons of the chocolate batter and place in the center. Keep adding circles and the batter will spread of its own accord.
 
 

16. Find a large baking dish that will fit the springform pan.

Fill the empty baking dish 1/4 of the way full with hot water and place the springform pan inside.
 

17. Bake in the lower third of the oven at 284 F (140 C) for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
 

18. Turn off the oven and leave the cake inside (with the door still closed) for another 10 minutes.
 

19. Remove the cake from the oven and let cool completely.
 
 

This cake tastes best after it’s been refrigerated for a couple of hours. It becomes slightly more dense and moist.

Enjoy, dear friends.

(This recipe was adapted from Treats.)
 

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The other day, I stumbled upon a recipe for Strawberry Parfaits.

It took just one look and I knew I needed them in my life.

Definitely.

And really soon.

No doubt about it.

They looked scrumptious and refreshing and irresistible and… simply excellent.

If something in this big wide world can be referred to as  ‘perfection in a glass’ then it’s definitely this dessert.

Please, please, you have to make it.

It’s that last step you need to make to achieve true happiness.
 
 

This is what you need to prepare the little cuties.
 
 

1. First, in your food processor, crush the biscuits finely.

You know what?

I love my high-end gadgetry.

This lovely piece, for example,  is going on the market next fall.

I was really lucky to get it in advance.
 
 

These are the butter biscuits I’ve used.

Oh, how we love them – especially sandwiched with jam.

Just wanted to let you know…
 
 

Anyway, these are the biscuit crumbs.
 
 

2. Mix the crumbs with one tablespoon sugar…
 
 

3. … and 2 tablespoons melted butter.

You can use a fork to combine it all together.
 
 

4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.
 
 

5. In a separate bowl, whip the heavy cream until stiff peaks form.
 
 

6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.
 
 

7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.
 
 

8. Then we are going to need four glasses.
 
 

9. Place about a tablespoon of the crumbs  in the bottom of your glasses.
 
 

10. Then layer some of the cheesecake filling, …
 
 

11. … then add some strawberries …
 
 

12. … and repeat this procedure once more.
 
 

13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.
 
 

14. Refrigerate for about 1-2 hours before serving …
 
 

… which is exactly what I haven’t done.

Enjoy, dear friends.

This recipe makes about 4 1-cup (250 ml) glasses.

(The recipe was adapted from here.)
 

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I’ve realized that cream cheese seems to have some strong magical power over me these days.

See? It got me again, the cream cheese.

And you know what?

I’m really glad for that.

Because these bars, THESE BARS.

They are GORGEOUS.

Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about.

To know perfectly what I mean you have to – HAVE TO – make them.

You’ll be happy, I’m tellin’ ya!
 


These are the ingredients.
 
 

1. Let’s start by chopping  the nuts.
 
 

2. In a larger bowl combine the nuts with the flour (1 1/4 cup – 160 grams) and the sugar (1/2 cup – 100 grams).
 
 

3. Then add the butter and using a pastry cutter (or a fork) combine the mixture until…
 
 

… it resembles crumbs.

4. Set aside one cup crumb mixture.
 
 

5. For the crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch (33x23x5 cm) baking pan.

6. Bake in a 350 degree F (175 degree C) oven for 12 to 15 minutes or until the edges are golden.
 
 

7. Meanwhile, in the bowl of your electric mixer, combine the cream cheese with the sugar (2/3 cup – 130 grams).
 
 

8. Then beat in the eggs – one at a time – making sure to beat well after each addition.
 
 

9. Add the almond extract and scrape down the sides of the bowl every now and then.
 
 

10. Add the 2 tablespoons flour and mix again shortly.
 
 

11. Pour over the hot crust…
 
 

… and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture…
 
 

… to achieve smooth and even surface.

12. And back into the oven it goes to bake for another 15 minutes.
 
 

13. Remove from the oven.

14. Pour the preserves over the hot cream cheese layer…
 
 


 
 

… and even out the surface.

( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.)
 
 

15. Now back to the one cup crumbs that we have set aside.

Mix them with one cup coconut.
 
 

16. Sprinkle the crumbs-coconut mixture over the preserves.
 
 

Like this.
 
 

17. And bake for another 20 minutes.
 
 

18. Remove from the oven.

19. Cool in the pan on a wire rack.

Chill in the refrigerator for 3 hours before cutting into bars.

Store in the refrigerator.

And most importantly – enjoy, dear friends!
 

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I love cheesecake.

I know, I know, I love too many things but it just happens to be so…

Yogurt, milk-shakes, cheesecakes – that all makes my world go round.

A few months ago I prepared this delicious Grated Cheesecake and I received some very positive feedback. So I think it’s the highest time to add a new piece into the cheesecake collection.

New York Cheesecake – I’d never had that one before.

After I tasted it, I have this to say:

If New York had nothing else to offer but this cheesecake it would be worth visiting for this piece of sweet pleasure alone.

And you know what?

Let’s prepare it at home – that will be fun!
 
 

These are our ingredients.

(Do you like the recipe card? I hope you do – then the four zillion hours I spent making it hasn’t been lost.)
 
 

1. In a food processor process whole cookies (waffles) until they are crumbs.

Yes, that is my food processor you are looking at right now – I’m very much into the prehistorical style of cooking.
 
 

2. Pour the crumbs into a medium bowl.

3. Add the sugar (1/4 cup – 50 grams).
 
 

4. In a small pot, melt the butter over medium-low heat.
 
 

5. Pour the butter into the bowl …
 
 

6. … and combine all the ingredients.
 
 

7. Now grease or spray a 9 inch (23 cm) springform pan.

8. Fill the pan with the crumbly mixture.

9. Using a measuring cup press the mixture over the bottom …
 
 

… and about 1 inch (2.5 cm) up the sides of the springform pan.

10. Cover and refrigerate while you make the filling.
 
 

11. In the bowl of your electric mixer place the cream cheese, sugar (1 cup – 200 grams) and flour.

12. Beat on medium speed until smooth (about 1 minute).
 
 

13. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
 
 

14. Scrape down the sides of the bowl as you go.
 
 

15. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated (about 1 minute).
 
 

16. Remove the crust from the fridge and pour in the filling.
 
 

17. Place the cheesecake pan on a larger baking pan and place in the oven.

18. Bake at 350 F (177 C) for 15 minutes. Then reduce the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.
 
 

19. Remove from the oven and place on a wire rack.

(There was a storm going on behind the window as I was taking this picture – so I was struggling, struggling with the light.)

20. I also ran a knife around the inside edge of the pan to loosen the cheesecake (this procedure helps prevent the surface from cracking as it cools).
 
 

21. In a medium bowl mix the sour cream, sugar (2 tablespoons – 30 grams) and the vanilla.

22. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.

23. Remove from the oven and let cool (this cheesecake tastes best after being refrigerated for about 12 hours).
 
 

I garnished the top of the cake with some canned strawberries and strawberry sauce and ate it in about three microseconds.

Enjoy, dear friends, it’s a very nice experience.

(This lovely recipe was adapted from Joyofbaking.com.)
 

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grated-cheesecake-slice-on-plate-with-fork

Yes, this cheesecake is really grated!

More specifically, the dough that makes up the top and bottom layer is grated.

It is an absolutely delicious cake.

I am sure you will love it!

~~~

To make the dough you need:

1 3/4 cups (230 grams) all-purpose flour

1/2 cup (110 grams) unsalted butter

1 teaspoon baking powder

1 tablespoon cocoa

2 tablespoons confectioner’s (or icing, powdered) sugar

2 tablespoons milk

For the filling you need:

16 ounces (500 grams) cream cheese

2 eggs

1 1/2 cups (150 grams) confectioner’s (or icing, powdered) sugar

1 tablespoon corn starch

1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)

1 tablespoon lemon zest

~~~

1. Preheat an oven to 350 F (176 C).

grated-cheesecake-springform

2. Grease and flour a springform pan.

grated-cheesecake-flour-mixture-and-butter-egg-zest-sugar

3. In a larger bowl mix the flour and the baking powder.

Then add the butter, cocoa powder, sugar and milk.

grated-cheese-dough-ball

4. Using hands form a firm ball.

Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).

(Update: Though putting the dough into the fridge worked for me, I later found out that it gets so much easier if you put the dough into your freezer for an hour or two – the dough gets much firmer and easier to grate.)

grated-cheesecake-cheese-filling-before-mixing

5. Now let’s make the cream cheese filling.

In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch.

Beat on medium speed until smooth (about 2 minutes).

grated-cheesecake-whipped-eggwhites

6. In a separate bowl beat the egg whites until the mixture holds stiff peaks.

grated-cheesecake-mixing-filling-eggwhites

7. Mix the cream cheese mixture with the whipped egg whites gently.

grated-cheesecake-grating-dough

8. Remove the dough from the fridge.

Cut it in two halves.

Grate the first half of the dough in the pan.

grated-cheesecake-cheese-filling-in-pan-second-layer

9. Now spread the cheese filling over the dough evenly.

grated-cheesecake-bofore-baking

10. And grate the second half of the dough over the top.

grated-cheesecake-inside

11. Bake for about 45-50 minutes.

Remove from the oven and let cool.

Don’t worry if the cake still wobbles a little when shaking a pan gently. It should be that way.

For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

The great thing about cheesecake is that is stores very well and can also be frozen for several months.

grated-cheesecake-craze

P.S.: Writing this post and going through all those pictures made me so hungry for the cake again I had to arm myself like this.

That thing on the right is vanilla custard.

What an evening!

If you’d like to see more of my posts click this.

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