Archive for the ‘Cheesecakes’ Category

Cheesecake of the Month – November 2017!

November 15, 2017

So, amazingly enough, I have not yet thought to try to create a cheesecake with Nutella. Well that is about to change.  And, just in time for the fall harvest of hazelnuts to hit the store produce departments.

Nutella Cheesecake

For the crust:

  • 1 1/2 cups of ground oreo cookies or chocolate graham crackers
  • 1/2 cup of hazelnuts, peeled
  • 3 tablespoons of sugar
  • 6 tablespoons of butter, melted

For the filling:

  • 3/4 cup of sugar
  • 2 tablespoons of flour
  • 1/4 teaspoon of salt
  • 3 (8-ounce) packages of cream cheese, room temperature
  • 1-1/2 cups of Nutella
  • 1/2 cup of heavy cream
  • 2 teaspoons of vanilla extract
  • 4 eggs

For the topping:

  • 1 cup of Nutella
  • 1/2 cup of heavy cream
  • 1/2 cup of hazelnuts, peeled, toasted, and chopped

Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-inch springform pan with cooking spray.

In a food processor, grind your crumbs and hazelnuts. In a bowl, stir together the crumb mixture, sugar, and melted butter until the crumbs are moistened.

Pour into your springform pan and press evenly onto the bottom and about 1-1/2 inches up the sides. Bake on the center rack of your oven until set, about 8 minutes. Remove the crust from the oven and allow the crust cool on a wire rack.  Reduce the oven temperature to 325 degrees F.

To make the filling, mix together the sugar, flour, and salt in a small bowl and set aside. In a large bowl, beat the cream cheese on medium speed until smooth. Add the sugar mixture and beat until incorporated.

Add the Nutella, cream, and vanilla and beat until well blended.  Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl as required.

Pour the filling into the crust and spread it out evenly.

Bake until the filling is set and the center still jiggles slightly when gently shaken, about 1 hour. Turn off the oven and let the cake cool in the oven for 1 hour. Remove the cheesecake from the oven and let it cool on a rack for about 30 minutes.

To make the topping, in a saucepan over low heat, warm the Nutella and the cream, stirring constantly, until smooth and completely combined. Let this mixture cool for about 5 minutes (the mixture should be smooth and spreadable). Pour this mixture evenly over the top of the cheesecake. Let the cheesecake cool completely.

Cover and refrigerate the cheesecake until well chilled (at least 4 hours). Remove the pan sides and bottom and place the cake onto a serving plate. Garnish with the chopped hazelnuts and serve.

 

Advertisements

Cheesecake of the Month – October 2017!

October 14, 2017

Happy Saturday! Last month I ran across a video that demonstrated how to create a “mirror glaze” cake (see below).  So I then thought, hmm, I wonder if there is a “cheesecake” version.  And, lo and behold, yes there is (several as a matter of fact).   Here’s a link to the version that appeared in Canadian Living magazine back in 1995.

Cheesecake of the Month – September 2017!

September 16, 2017

Having several “cheesecake-recipe-specific” cookbooks in my kitchen, I generally don’t have to hunt too hard for ideas.  But every now and then I will run across a new recipe that I had never before encountered.  This month’s recipe is one of these new discoveries (courtesy of Karen Barker in Baking from the Heart by Michael J. Rosen).  Yum!

Brown Sugar Cheesecake (with a bourbon-peach sauce)

Crust ingredients
1/4 cup plus 2 Tablespoons of graham cracker crumbs
1/4 cup plus 2 Tablespoons of finely ground pecans
2 Tablespoons of sugar
2 Tablespoons of butter, melted

Filling ingredients
3 packages (8-ounces each) cream cheese, softened
1 cup of light brown sugar
2 Tablespoons of molasses
1 cup of sour cream
1 teaspoon of vanilla extract
3 large eggs plus 1 large egg yolk, lightly beaten

Directions
1.  Preheat the oven to 350 degrees.  Butter an 8-inch springform pan and wrap the pan in aluminum foil.

2.  For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter in a small bowl.  Press this mixture onto the bottom and slightly up the sides of your springform pan.  Bake for 8-10 minutes, or until golden brown before removing to a rack and cooling completely.

3.  For the cheesecake, in a large bowl, combine the cream cheese  and brown sugar and mix until smooth (2-3 minutes).  Add the molasses, sour cream, and vanilla and mix until just combined.

4.  Add half of the egg mixture and mix until just incorporated then repeat with the other half of the egg mixture.

5.  Pour the batter into your prepared pan and place it in a shallow roasting pan.  Place the roasting pan on the lowest rack of the oven and create a water bath by adding water until the cheesecake pan is half immersed.

6.  Bake for 1 hour then lower the temperature to 325 degrees and bake for an additional 20 minutes.  The cheesecake should be set and puffed up around the edges while the center will retain a slight jiggle.  Remove the cheesecake pan from the water bath and allow to cool completely on a rack.  Cover and refrigerate for at least 6 hours before serving.

7.  Remove from the pan and serve with the bourbon-peach sauce

Bourbon Peach Sauce

8 ripe medium-sized peaches
1/4 cup of sugar
2 teaspoons of freshly squeezed lemon juice
1/4 cup of bourbon
Pinch of salt
1/2 teaspoon pure vanilla extract

1.  Bring a medium saucepan of water to a boil.  Prepare a large bowl of ice water.  Using a small paring knife, draw a long shallow “x” across the skin of each peach.  Gently place the scored peaches into the saucepan and blanch for 30-40 seconds.  Using a strainer, remove the peaches from the water and plunge them into the ice bath for a few minutes.

2.  Peel the peaches, halve them, and discard the pit.  Slice each peach into several thick wedges.

3.  Ina medium non-reactive  saucepan, combine the peaches, sugar, lemon juice, bourbon, and salt and cook over medium heat, stirring occasionally, for 10-15 minutes, or until the peaches are very soft and the liquid has become syrupy.  Remove from the heat and stir in the vanilla.

4.  Cool the peach mixture and the puree in a blender.  Strain the puree through a fine-mesh strainer.  Taste the sauce and add sugar or lemon juice to taste.  Cover and refrigerate until you are ready to use.

Source: Baking from the Heart by Michael J. Rosen, p. 111

Cheesecake of the Month – August 2017!

August 15, 2017

Every know and then you run across a recipe that makes you “stop, and take notice.”  This month’s cheesecake recipe is no exception.  And as much as most people like chocolate chip cookies, this cheesecake is sure to be a hit.

Chocolate Chip Cookie Dough Cheesecake

Ingredients
1-3/4 cups of crushed chocolate chip cookies
1/4 cup of sugar
1/3 cup of butter, melted
3 packages (8 ounces each) of cream cheese, softened
1 cup of sugar
3 eggs, lightly beaten
1 cup (8 ounces) of sour cream
1/2 teaspoon of vanilla extract
1/4 cup of butter, softened
1/4 cup of sugar
1/4 cup of packed brown sugar
1 Tablespoon of water
1 teaspoon of vanilla extract
1/2 cup of all-purpose four
1-1/2 cup of miniature chocolate chips, divided

Directions
1.  In a small bowl, combine the cookie crumbs and the sugar; stir in the melted butter and mix.  Press onto the bottom and up the sides of a lightly greased 9-inch springform pan and set aside.  Place the pan on a baking sheet.

2.  In a large mixing bowl, beat the cream cheese and the sugar until smooth.  Add the eggs and beat on low speed until just combined.  Add the sour cream and the vanilla; beat until blended.  Pour this mixture over the crust and set aside.

3.  In another mixing bowl, cream the butter and the sugars on medium speed until light and fluffy.  Add the water and the vanilla.  Gradually add the flour.  Stir in one cup of the chocolate chips.  Drop this dough by teaspoonfuls over the filling and gently push the dough below the surface (the dough should be completely covered by the filling).

4.  Bake at 350 degrees for 45-55 minutes or until the center is almost set.  Cool on a wire rack for ten minutes.  Carefully run a knife around the edge of the pan to loosen and cool one hour longer.  Refrigerate overnight.  Remove the sides of the pan and sprinkle with the remaining chocolate chips before serving.

Cheesecake of the Month – July 2017!

July 15, 2017

Last month, a recipe was circulating around facebook (courtesy of Lindsay and her Life, Love and Sugar blog) that I can’t wait to try . . .

Kahlua Coffee Brownie Cheesecake

The bottom crust is basically a brownie onto which you put the kahlua-coffee cheesecake batter and then top the cheesecake with a heavenly ganache and garnish with kahlua-flavored whipped cream.  Yum!

Here’s the recipe.

Cheesecake of the Month – June 2017!

June 15, 2017

This month’s recipe is an adaptation of one that uses a 13×9 pan instead of a springform pan (cheesecake “bars” instead of “cake”).  I’m guessing the only thing that I may have to adjust is the cooking time, but this one sounds positively delicious and I can’t wait to give it a try.

Banana and Coconut Cheesecake

Ingredients
2 cups of graham cracker crumbs
1/2 cup of finely chopped pecans
1/4 cup of sugar
1/c cup of butter, melted
3 packages (8 ounce) of cream cheese, softened
3/4 cup of sugar
1 teaspoon of vanilla
3 eggs
1 cup of mashed bananas (about 2 medium)
1 carton (8 ounce) sour cream
2 Tablespoons of white creme de cacao
2 Tablespoons of rum
1-1/2 cups of flaked coconut

Dirctions
1. Preheat your oven to 350 degrees.  In a medium bowl, combine the graham cracker crumbs, pecans, and 1/4 cup of sugar.  Stir in the melted butter.  Press this mixture onto the bottom of your springform pan.

2. In a large bowl, combine the cream cheese, 3/4 cup of sugar, and vanilla.  Beat with an electric mixer on medium speed until combined.  Add the eggs all at once; beat on low speed just until combined.  Stir in the banana and pour into your prepared pan.

3. Bake for approximately 45-50 minutes or until the center is set.  Meanwhile, for the topping: in a small bowl combine the sour cream, creme de cacao, and runm.  Spread over the top of the cheesecake after it is finished baking and then bake for an additional 5 minutes.  Cool on a wire rack before moving to the refrigerator to cool completely (4 to 24 hours).  To serve, sprinkle the cheesecake with toasted coconut .

Cheesecake of the Month – May 2017!

May 15, 2017

This month I am experimenting a bit.  I found a couple of separate recipes for a pear/gingersnap combination and I’m going to take the best parts from each to create a hybrid recipe of sorts.  Wish me luck!

Pear-Gingersnap Cheesecake

Ingredients
1-1/2 cups of crushed gingersnap cookies (about 40 cookies)
6 Tablespoons of butter, melted
1 Tablespoon of brown sugar
2 small ripe pears – peeled, cored, and sliced (1/8″ slices)
1/4 teaspoon of ground ginger
2 Bosc pears (firm) – peeled, cored, and sliced (1/2″ wedges)
2 Tablespoons of butter
1 Tablespoon of sugar
3 Tablespoons of molasses
2 packages (8-ounces each) of cream cheese, softened
1-1/4 cup of sugar
3 large eggs
2 teaspoons of vanilla extract
2 Tablespoons of flour
1 cup of sour cream

Directions
1.  In a medium bowl, combine the gingersnap crumbs, butter, and brown sugar.  Press onto the bottom and up the sides of a 9″ springform pan.  Bake at 350 degrees for 20 minutes.

2.  Prepare the Bosc pears: melt the 2T of butter in  large skillet over medium-high heat.  Add the pears and sprinkle with the sugar.  Cook the pears, stirring occasionally, until the pears are tender and lightly browned around the edges (5-7 minutes).  Add the molasses and continue cooking until syrupy (about 2 minutes more) and then set aside.

3.  Prepare the other pears: in a small bowl, toss the pears and ginger.  Line the cooled crust with the pears, overlapping the slices slightly.

4.  For the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).  Add the eggs, one at a time, and mix until combined.  Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth (about 1 minute).

5.  Pour this mixture over the pear-lined crust then gently  arrange the Bosc pear slices on the top (set aside any remaining molasses syrup [can be stored at room temperature] for when you serve the cheesecake).

6.  Transfer the cheesecake to the oven on the middle rack directly over a water bath. Bake at 325 degrees for approximately 1 hour and 15 minutes or until lightly browned and set around the edges (the center should still jiggle a bit).  Transfer the cheesecake to a rack and allow to cool to room temperature before covering and refrigerating for at least 6 hours (or overnight).  Drizzle with remaining molasses syrup when serving.

Enjoy!

Cheesecake of the Month – April 2017!

April 15, 2017

Here is a wonderful recipe for a toffee cheesecake which is perfectly fine just as it is, or you can enhance it a bit by adding a caramel sauce topping . . . your choice or preference. Enjoy!

Ingredients
Crust:
1-1/2 cups of graham cracker crumbs
1/4 cup of packed light brown sugar
1/4 cup of butter, melted

Filling:
4 packages (8-ounces each) of cream cheese, softened
1 cup of sour cream
1-1/4 cup of sugar
5 eggs
1 Tablespoon of vanilla
2 teaspoons of fresh lemon juice
5 ounces of toffee bar, crushed

Decoration
3/4 cup of whipping cream
2 Tablespoons of sugar

Directions
1.  CRUST: In a medium bowl, combine the graham cracker crumbs, brown sugar, and butter.  Press onto the bottom of a 9″ springform pan and freeze.

2.  FILLING: In a large mixer, beat the cream cheese, sour cream, and sugar on medium-high speed for 3 minutes.  Add eggs, one at a time, beating after each addition.  Mix in the vanilla and lemon juice.  Fold in the crushed candy pieces.  Pour the batter over the frozen crust.  Bake in a preheated oven (350 degrees) for 45 to 55 minutes or until the top is lightly brown and the center has a slight jiggle to it.  Cool on a rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3.  DECORATION: In a well-chilled bowl (I chill my beaters as well), whip the cream on medium-high speed until soft peaks form.  With the mixer still running, sprinkle the sugar into the cream and continue whping until firm peaks form.  Ice the top of the cake with the whipped cream (or simply pipe a ribbon around the border.

If you opt for the caramel sauce topping . . .

TOPPING:
1-1/4 cups of sugar
1/3 cup of water
1 cup of whipping cream, room temperature
1/2 cup of butter, softened
1 teaspoon of vanilla

In a small saucepan over low heat, heat the sugar and the water until the sugar melts.  Increase the heaat and boil without stirring until the mixture is a rich caramel color.  It should take about 8 minutes.  Reduce the heat to low, add the room-temperature cream, stirring constantly to smooth the bubbles.  Mix in the butter until it is melted and then add the vanilla.  Cool slightly.  Garnish cheesecake with caramel.

Cheesecake of the Month – February 2017!

February 15, 2017

I was perusing Pinterest the other day and ran across a recipe that sounded positively wonderful.  It is technically a pie, but a pie that incorporates a bit of cheesecake into the recipe.  I can’t wait to try it.

Upside Down Cheesecake Apple Pie

Ingredients
2 pie crusts
2 packages (8-ounce each) of cream cheese, room temperature
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 teaspoons of lemon juice
1/2 cup of sugar
2 Tablespoons of flour
2 teaspoons of ground cinnamon
Caramel sauce (garnish)

Directions
1. Preheat oven to 400 degrees.  Line a pie pan with a pie crust.

2.  Beat the cream cheese, sugar, and vanilla on high speed until fluffy.  Add in the eggs and the milk and mix until combined.  Pour the mixture into the pie crust.

3.  In a large bowl, combine the apples, lemon juice, sugar, flour, and cinnamon.  Place the apples on top of the cream cheese mixture.

4. Top the apples with your second pie crust, turning the crust inward.  Cut a few small slits into the top of the pie.

5.  Place the pie on a cookie sheet, cover loosely with foil, and bake for 30 minutes.  Remove the foil and bake for an additional 30 minutes or until the apples are soft.  Remove from the oven and cool for 10 minutes.

6.  Place a large plate over the top of the pie and flip it upside down onto the plate.  Cool for one hour  then refrigerate at least four hours.  Serve cold with caramel sauce.

Source: Recipe by Spend with Pennies at http://www.spendwithpennies.com/upside-down-cheesecake-apple-pie/

Cheesecake of the Month – January 2017!

January 15, 2017

I found a UK recipe, so I’m having to convert from metric to US measurements.  This may take a little “fiddling” with to get just right, but here’s my best guess.  Regardless, the flavors sound delicious and I can’t wait to give it a try.

Fresh Ginger Cheesecake

Ingredients
1 cup of crushed gingersnap cookies
1/4 cup of butter, melted
3 (8-ounce packages) of cream cheese, softened
1 cup of sugar
1 Tablespoon of flour
2 teaspoons of fresh ginger, grated
1 teaspoon of lemon juice (I may try lime juice just to be different)
1 teaspoon of vanilla
1/8 teaspoon of salt
1/4 cup of whipping cream
3 eggs, slightly beaten
1 (8-ounce) carton of sour cream
2 Tablespoons of sugar
1/3 cup of caramel topping
Crystallized ginger, cut into strips (optional)

Directions
1.  Preheat your over to 350 degrees.  Stir together the crushed gingersnap cookie crumbs and the butter.  Press onto the bottom of a 9-inch springform pan.  Bake for 5 minutes.

2. In a large bowl, beat the cream cheese with an electric mixer on low to medium speed until smooth.  Beat in the sugar, flour, ginger, lemon juice, vanilla, and salt.  Beat in whipping cream just until combined.  Stir in the eggs, one at a time (do not overbeat).  Pour over crust and place in a shallow baking pan.

3.  Bake about 45 minutes or just until the center is set.  in a small bowl, stir together the sour cream and the 2 Tablespoons of sugar.  Spread this mixture over the top of the baked cheesecake.  Cool in the pan on a wire rack for 15 minutes.  Loosed the crust from the sides of the pan.  Chill in refrigerator for at least four hours.

4.  Just before serving, warm the caramel topping and spoon over the top of the cheesecake (allow some to drip down over the sides).  Top with strips of the crystallized ginger is you desire.