Posts tagged ‘cheesecake’

TWD #83: Orange you glad you stopped by?

Forgive my corny attempt at a foodie joke.

You probably won’t even get it until you scroll down. Actually you’re probably totally confused since this week the Tuesday with Dorie bakers are whisking up some ESPRESSO Cheesecake Brownies chosen by Melissa of Life in a Peanut Shell (you can find the complete recipe on her blog).

So you’re probably asking yourself what “orange” has to do with anything right?

Go ahead scroll down. Keep scrolling. I’ll wait…

Get my joke now? See! It’s not that corny. Ok maybe it’s still corny. Gimme a break. I haven’t had my kit kat bar today. I’m on a roll! Wheeeeee!

I promise I’m not drunk. Hey! Why are you giving me that look? I think I start telling lame jokes when I have blogger’s block. But honestly this recipe doesn’t need much hype from me. I knew even before I made it that they would be delicious. I mean. It’s brownies AND cheesecake. What’s not to love? That’s why I doubled the recipe. I have good instincts about desserts. Don’t mess with me.

What I learned this week:
I use to be a straight-by-the-recipe kind of baker but I had so much fun with this recipe coming up with a slightly different flavor for a dessert that fit my tastes. I admit it kinda sucks when you try things and they fail but when it turns out even better than you thought… it’s worth playing around!


Espresso Orange Cheesecake Brownies
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan

To make brownie:

I used 1/2 semi-sweet and 1/2 bittersweet chocolate instead of all bittersweet.

To make orange cheesecake:

I may have overfilled the tsp and use more vanilla than recipe called for but you have no proof. *looking innocent*


The original recipe is suppose to be espresso cheesecake but I’m not a big coffee person (much to the dismay of my husband aka Mr. Vente Starbucks Mocha no whip) so I decided to leave out the espresso and sub zest of 1 orange, juice of one orange and 1/2 tsp orange extract to make an Orange Cheesecake instead! I love chocolate+orange flavors!

To assemble:


I love the layers!


I doubled the recipe and baked in a 13×9 glass pyrex for about 45 minutes. The center wasn’t completely done so I probably could have gone for 50 minutes but I was worried the brownie layer would overbake. I’ll take slightly underbaked cheesecake vs overbaked brownies. Ya feel me?


I skipped the sour cream topping, cut them up, saran wrapped and froze these bad boys!

ENJOY!

Husband rating: B+ (for the cheesecake) / A- (for the brownie)
He liked the the brownie layer but it wasn’t his favorite brownie recipe b/c he tends to like his brownies more gooey vs cakey. Sadly I could tell he wasn’t a fan of the orange cheesecake since he’s a cheesecake purist. He’s LOVES the basic cheesecake recipe though.

Wifey rating: A (for the cheesecake) / B (for brownie)
I thought the orange cheesecake was SO yummy but I ditto hubs about the brownie. It had a cakey less gooey and chewy texture. I prefer gooey and chewy.

Other rating: A/A+
I made the cheesecake brownies for Hubs’ work meeting today. I’ll let you know what they say tomorrow! Hubs reports that there were RAVES all around! Many requested the recipe. Some mentioned that they thought Hubs had bought them at the store since they were pre-cut, wrapped and delicious! What a great compliment!

Next week: Chocolate Souffle page 406

September 1, 2009 at 1:13 am 18 comments

Taste & Create: Let Them Eat (Cup)Cake

I am sorry Tuesdays With Dorie. I kinda cheated on you this week. But it’s not you. It’s me. I needed something a little new and out of my comfort zone. You know how it goes, right? Aawww don’t look at me like that. You know I can’t stand the puppy dog eyes…

Taste and Create is a blog event that brings bloggers together randomly and the gist is that you kinda “get to know each other” by baking or cooking something from your partner’s blog. Personally I think it’s such a cool concept. I think you can learn so much about a person baking in their shoes. Isn’t that what makes food blogging so fun?

For my first T&C, I got paired up with Debbie from Let Them Eat Cake… And All Things Baked! and I knew we’d get along swell when I saw the cheesecake link on her sidebar. And it pretty much sealed the deal when I saw that it was a red velvet cheesecake. Of course I didn’t see the cheesecake recipe link on her blog until after I had baked my go-to cheesecake. Oops! But I baked her red velvet recipe so it’s all good right? Oh yeah and I made them into cupcakes. What can I say? Me and rules aren’t always on the same page.

Now I know you never see cupcakes on my little ol food blog. It’s not that I don’t like cupcakes. People that know me well know that it’s actually the contrary! I am a cupcake addict so I have a whole other blog dedicated to cupcakes but I figured as a little change of pace, I’d post my cupcake concoction here.

Thanks for inspiring me this month, Debbie!


Red Velvet Cheesecake Cupcakes
Recipe adapted from Let Them Eat Cake & BFMHTY, Dorie Greenspan

Makes about 18 cupcakes

INGREDIENTS

For red velvet cupcakes
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 ounces of red food coloring
2 (heaping) tbsp cocoa powder
1 cup buttermilk
2-1/4 cups sifted cake flour
1 tsp salt
1 tsp vanilla
1 tbsp vinegar
1 tsp baking soda

For cheesecake
Four 8-ounce boxes cream cheese, at room temperature (I used Neufatchel Cheese instead)
1-1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1-1/3 cups sour cream or heavy cream (or combo of both) (I used all heavy cream)

cream cheese frosting (canned or favorite recipe)

INSTRUCTIONS

To make red velvet cupcakes
Preheat oven to 350F. Prepare cupcake pan with liners.

In a stand mixer fitted with a flat beater, cream shortening, sugar and eggs until well combined. Add red food coloring to cocoa to create a paste. Add to shortening mixture. Add cake flour alternatively with buttermilk, starting and ending with dry cake flour. Then add salt and vanilla. Mix together the vinegar and baking soda and fold into your batter mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for about 18-22 minutes until toothpick inserted in the center comes out clean. Let the cupcakes cool completely, then wrap each cupcake in plastic wrap and freeze until ready to assemble. (Chilling is easier for the assembly process.)

To make cheesecake—
In a stand mixer (or hand mixer), fitted with a paddle attachment beat the cream cheese at medium speed until it is soft, about 4 minutes. While mixer is till running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition to produce a well aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Use a rubber spatula to make sure that nothing has been left unmixed at the bottom of the bowl. Pour the batter into the springform pan. Put the roasting pan with springform in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the cheesecake out of the oven, lift the springform pan out of the roaster. (Warning: Be careful, there may be some hot water in the aluminum foil.) Remove the foil and let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, chill the cake in refrigerator for at least 4 hours, although overnight would be better. Remove the sides of the springform.

To assemble cupcakes—
Remove cupcakes from freezer and discard plastic wrap and liner. Using a clean, sharp knife cut each cupcake in half. Set aside. Using a 2-1/2″ diameter cookie cutter, cut circles out of the cheesecake. (Depending on how thick you want the cheesecake section you might want to cut the circles in half horizontally.)

Frost each cupcake half with your favorite cream cheese frosting. (Think of this as the glue that holds everything together.) Place the cheesecake circle between the 2 cupcake halves and pipe more cream cheese frosting on top!

ENJOY!

Husband rating: A+
He loves red velvet and Dorie’s cheesecake recipe so combining the 2 recipes was beyond phenomenal for him. He already requested I make them again for his birthday or any other holiday that I have to bake cupcakes. I think that means he liked it?

Wifey rating: A/A+
I liked this red velvet recipe but it’s not my favorite. I’ll probably stick with my go-to recipe next time. The combination of red velvet and cheesecake are AH-MAZING. Definitely will make again.

April 1, 2009 at 7:33 pm 22 comments

Girl Scout Samoas Cheesecake

Tis the season.

… And I’m not talking about Santa Claus and jingle bells.


(image credit: ninethreestudio)

Like me, you may have fallen prey to a horrible abomination simply called “The Girl Scout”. Sure they look like cute little girls with pigtails, brown and green uniforms with brown sashes that display pieces of flair but deep down lurks something evil.

Girl Scout Cookies.

Samoas, Tagalongs, Thin Mints, Do-Si-Dos etc etc.

I know they all have difference names now but those are the cookies’ names I grew up with and there’s no changing the names for me. Sorry Caramel deLite. Samoas is and always will be Samoas. (Glad I got that off my chest.)

You probably have a Girl Scout Connection right? Same here. My coworker’s daughter is a girl scout and when she gave me the order form I was just going to order 1 box to support her daughter but something happened and I found myself spending $40 for cookies.

E-V-I-L… I tell ya!

I still don’t know how that happened. I have no memories of it. I do remember a brilliant flash of red light a second before though. Weird. What’s my name again?

(AIG compensation to whoever knows what movie I am referencing. Ah heck. Even if you don’t know, you still get the compensation.)


Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan

Makes 1-9×2.75inch springform (I used my 9-1/2 x 3 inch springform pan)

INGREDIENTS

For crust
1-3/4 cups Samoa cookie crumbs (I used about 20 cookies pulsed in food processor)
1 tbsp sugar
Pinch of salt
2 tbsp unsalted butter, melted

[NOTES: I reduced the amount of sugar and butter from the original recipe b/c the cookies have a good amount of sugar and butter already!]

For cheesecake
Four 8-ounce boxes cream cheese, at room temperature (I used Neufatchel Cheese instead)
1-1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1-1/3 cups sour cream or heavy cream (or combo of both) (I used all heavy cream)

INSTRUCTIONS

To make the crust—
Butter the springform pan. (Don’t skip this step!) Wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

Combine the cookie crumbs, sugar and salt together in a medium bowl. Pour melted butter over cookie mixture and stir until all of the dry ingredients are uniformly moist. Pour the cookie mixture into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Put the pan in the freezer while you preheat the oven.


Preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Reduce the oven temperature to 325°F. Put a kettle of water on to boil.

To make cheesecake—
In a stand mixer (or hand mixer), fitted with a paddle attachment beat the cream cheese at medium speed until it is soft, about 4 minutes. While mixer is till running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition to produce a well aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Use a rubber spatula to make sure that nothing has been left unmixed at the bottom of the bowl. Pour the batter into the springform pan. Put the roasting pan with springform in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the cheesecake out of the oven, lift the springform pan out of the roaster. (Warning: Be careful, there may be some hot water in the aluminum foil.) Remove the foil and let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, chill the cake in refrigerator for at least 4 hours, although overnight would be better. Remove the sides of the springform and cut with a long thin knife that has been warmed under hot water and wiped dry.

ENJOY!

Husband rating: A+
Even though he’s more partial to Tagalongs than Samoas, he raved about this cheesecake but did request that I use the last box of Tagalongs for the next cheesecake. haha

Wifey rating: A+
Samoas? Awesome. Cheesecake? Delicious. Samoas Cheesecake? Practically perfect (dessert) in every way! The only thing that kinda sucked is that I forgot to the butter the pan so the samoas cookie crust stuck to the pan but I wasn’t above scraping it off. Lesson learned. Don’t forget to butter your pan!

Other rating: A+
I brought the cheesecake over to a girl’s night and even though we’re all on “diets”, I love that they rationalized that cream cheese is “dairy” and not dessert. HAHA. Heard nothing but raves. I have to give props to one of my girls who gave up sweets for Lent and stayed strong all night but did request that I “… best make this dessert again after Lent for her.” LOL

March 21, 2009 at 6:43 pm 23 comments

Strawberry White Chocolate Cheesecake Cups

Sometimes a girl just needs some cheesecake.

Can you blame me?


(Recipe adapted from Kraft Food & Family | photos from me!)

Makes about 14 cupcakes

INGREDIENTS

12 Oreo cookies, finely crushed
4oz white chocolate, divided (I used Ghiradelli)
2-8oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
12+ tbsp strawberry preserves

INSTRUCTIONS

Preheat oven to 350F. Line cupcake pan with liners

Press about 1tsbp of crushed cookie into bottom of each cupcake liner. Melt 3oz white chocolate in a microwave safe bowl in 15-30 sec intervals. Be careful not to burn chocolate. Set aside.

In a stand mixer with a flat beater, beat cream cheese, sugar and vanilla until well blended. Add melted chocolate; mix well. Add eggs, one at a time, until blended. Fill cupcake liners almost to the top.


Bake for 20-25 minutes or until almost set. Cool 5 minutes. Spread about 1+ tbsp preserves on top of each cupcake. Melt remaining chocolate and drizzle over cheesecake. Refrigerate for about 4 hours or overnight.


[NOTES: I put the remaining melted white chocolate in a ziplock bag and snipped off a little corner to drizzle. Easy cleanup!]

ENJOY!

Husband rating: A+
He’s not usually a white chocolate fan but he loves cheesecake and raved about this one. He liked the strawberry topping b/c it added a nice sweet tang and the white chocolate drizzle b/c it was “purdy”. HAHA

Wifey rating: A+
Ohmygod. So.freaking.good. I won’t tell you how many I ate. All I am gonna say is… I better get my cheescake butt to the gym tomorrow.

November 1, 2008 at 3:56 pm 13 comments


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