Cheesecake - Italian desserts part of 'la dolce vita'

Posted on May 31, 2012 by bilrob

Cheesecake – Italian desserts part of ‘la dolce vita’

In her book on how to create homemade Italian desserts, called “Grace’s Sweet Life,” (Ulysses Press, 2012) author Grace Massa Langlois provides the home chef the opportunity to create some of the luscious cakes, cookies, cheesecake and other desserts that are part of ‘la dolce vita,’ the sweet life. These are worthy of a special occasion.

Torta al Formaggio Con Salsa di Ciliegie al Brandy

(Cheesecake with Brandy-Cherry Sauce)

Crosta di Biscotti (graham cracker crust):

2 1/4 cups graham cracker crumbs

1/4 cup superfine sugar

1/2 cup unsalted butter, melted

Ripieno di Formaggio (cream cheese filling):

5 1/4 cups cream cheese, softened

1 2/3 cups superfine sugar

3 tablespoons all-purpose flour, sifted

Finely grated zest of 1/2 lemon

Finely grated zest of 1/2 orange

1 teaspoon pure vanilla extract

5 large eggs, at room temperature

2 large egg yolks, at room temperature

Salsa de Ciliegie al Brandy (brandy-cherry topping):

1 1/2 tablespoons cornstarch

3 tablespoons water

4 2/3 cups frozen or 5 cups fresh sweet cherries, pitted, divided

1/2 cup orange juice

1/4 cup superfine sugar

Finely grated zest of

1/2 lemon

Splash of freshly squeezed lemon juice

Finely grated zest of 1/2 orange

2 tablespoons brandy

To make the graham cracker crust:

Position a rack at the center of the oven. Preheat the oven to 350 degrees. Unlatch a 9-inch springform pan, flip the base over so the lip is on the underside and cover the base with a sheet of parchment paper, leaving a 1 1/2-inch overhang. Reassemble the pan. Using a pastry brush, coat the paper and sides of the pan with softened butter.

In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly moistened. Press the crumb mixture onto the bottom and up the sides of the prepared pan, stopping about 1 inch from the top of the pan.

Raise the oven heat to 500 degrees and chill the pan in the freezer while you prepare the cream cheese filling.

To make the cream cheese filling:

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes, scraping down the sides and bottom of the bowl and the paddle, as needed.

Reduce the speed to low and gradually add the sugar and flour. Beat until smooth, about 2 minutes (do not overmix). Add the lemon zest, orange zest and vanilla. Beat to just combine. Reduce the speed to low and add the eggs and egg yolks, one at a time, beating to just combine after each addition, about 30 seconds (do not overmix), scraping the sides and bottom of the bowl after each addition.

To assemble:

Remove the crust from the freezer. Set the pan in the center of a rimmed baking sheet to catch any drips while the cake bakes. Pour the filling through a fine-mesh sieve (to catch any lumps) into the crust, using an offset spatula to level the filling.

Bake until puffed, about 12 minutes. Pay close attention — some ovens will brown the top quicker than others. (The author says, “I place a sheet of parchment over the top of the springform pan when the cheesecake top has just set, about the 6-minute mark for me.”)

Reduce the oven temperature to 200 degrees and continue baking until the cheesecake is mostly firm but the center still has a slight jiggle when the pan is gently shaken, about 1 hour.

Transfer the pan to a wire rack. Run a sharp, thin knife around the top edge of the cheesecake to loosen it to prevent the surface from cracking as it cools. Cool completely in the pan on the wire rack away from drafts. A drastic temperature change can cause the surface of the cheesecake to crack.

Chill the completely cooled cheesecake in the pan, uncovered or loosely covered, for at least 6 hours, preferably 24 hours, to allow the flavors to develop and the cheesecake to set to the perfect consistency, or up to 2 days.

Before serving, prepare the brandy-cherry topping.

To make the brandy-cherry topping:

In a small bowl, dissolve the cornstarch in the water.

In a medium saucepan, stir together 3 3/4 cups of the cherries and the orange juice and sugar. Cook over medium heat, stirring constantly until the sugar dissolves. Add the lemon zest and the orange zest, and bring to a boil over medium heat, stirring occasionally.

Pour the cornstarch mixture through a small sieve into the cherry mixture, stirring to combine well. Cook over medium heat for 2 minutes. Reduce the heat to low, add the brandy and remaining cherries, and simmer for 2 minutes. Remove from heat and transfer the cherry topping to a heatproof bowl. Allow the topping to cool completely at room temperature, then cover and refrigerate until cold.

To serve:

Remove the cheesecake from the refrigerator. Remove the ring from the springform pan and carefully pull the sides of the pan straight up off the cheesecake. Position the cheesecake so that the base is flush with the cake plate or cake stand. Position the parchment paper (the overhang) at the edge of the cake plate. Use a large offset spatula to carefully slide the cheesecake off the pan and parchment onto the cake plate.

Spoon the cherry topping over the cheesecake. Cut the cold cheesecake into serving slices using a thin knife dipped in hot water and wiped clean with a kitchen towel, making sure to dip the knife and wipe it dry after each cut. OR: Cut the cold cheesecake into slices and spoon cherry topping over each slice. Allow the cheesecake to come to room temperature before serving.

Torta all’ Arancia

(Orange Cake)

Cake:

6 large eggs (cold)

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

1 cup plus 2 tablespoons superfine sugar, divided

Grated zest of 2 oranges

1 cup freshly squeezed orange juice

1/4 teaspoon cream of tartar

Syrup:

1 1/2 cups freshly squeezed orange juice

1/2 cup superfine sugar

Zest of 1 orange in large strips (no pith attached)

1/2 vanilla bean, split and seeded

2 to 3 tablespoons Cointreau or other orange liqueur

Separate the cold eggs. Place the yolks in a large bowl and the whites in a stand mixer. Cover each bowl with plastic wrap and allow the eggs to come to room temperature, about 30 minutes.

Preheat the oven to 350 degrees. Very lightly coat with butter the bottom and sides of a 10-inch tube pan with feet and removable bottom.

Using a fine-mesh sieve, sift together the flour, baking powder and salt into a medium bowl. Whisk to combine well. Use a handheld mixer to beat the egg yolks, oil, vanilla and 1 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest and juice.

Reduce the mixer speed to low and gradually add the flour mixture, beating to just combine (do not overmix).

In a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks, beginning at low speed and gradually increasing to medium-high. When the whites are foamy, add the cream of tartar. At the soft-peak stage, add the remaining 2 tablespoons sugar.

Using a large flexible spatula, fold one-third of the egg whites into the egg yolk mixture to lighten the batter, then carefully fold in the remaining egg whites until just combined.

Pour the batter into the prepared pan, spreading it evenly with an offset spatula.

Bake until golden and a cake tester inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely in the pan upside down on the rack. While the cake bakes, prepare the orange syrup.

To make the syrup:

In a small saucepan over medium heat, bring the orange juice, sugar, orange zest, and the vanilla bean and seeds to a simmer, stirring until the sugar dissolves, about 5 minutes.

Reduce the heat to low, add the liqueur, and continue to simmer until the syrup reduces and thickens slightly, about 5 minutes. Remove from the heat and strain the syrup through a fine-mesh sieve into a pourable container. Allow the syrup to cool slightly.

To assemble and serve:

Flip the cake over, carefully run a thin knife around the edges of the pan and turn the cake out onto a serving plate or a cake stand.

To serve, place the cake on dessert plates and serve with warm orange syrup.

Sorbetto al Lampone

(Raspberry Sorbet)

1 cup bottled or filtered water

1 cup superfine sugar

4 cups raspberries

1 1/2 tablespoons freshly squeezed lemon juice

2 ounces vodka

1 large egg white

To make the sugar syrup, in a small saucepan over medium heat, bring the water and sugar to a boil, stirring to dissolve the sugar. Set aside to cool.

In a blender or food processor, process the raspberries and lemon juice to a smooth puree. Strain the puree through a fine-mesh sieve to remove the seeds (discard the solids).

Stir the puree into the cooled sugar syrup, and then stir in the vodka. Transfer the mixture to a medium bowl, cover and refrigerate until cold, at least 2 hours, or preferably overnight. Immediately before churning the sorbet, use a handheld mixer to beat the egg white at high speed to stiff peaks. Fold the whipped egg white into the cooled raspberry mixture.

To ensure a seed-free or almost seed-free sorbet, strain the mixture again through a fine-mesh sieve into a pourable container.

Pour the raspberry mixture into an ice cream maker and process according to manufacturer’s instructions. The sorbet will still be fairly soft but it will become firmer as it freezes. Transfer the sorbet to an airtight container. Cover and freeze until firm, at least 2 hours.

To serve the sorbet at its best, remove from the freezer and transfer to the refrigerator 15 minutes before serving. Sorbet should be served slightly soft, with a creamy consistency similar to that of soft-serve ice cream.

Reach reporter Karen Herzog at 250-8267 or [email protected].

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Spanishchef Favourite Cheesecake

Posted on April 7, 2012 by bilrob

Spanishchef Favourite Cheesecake

Desserts – especially cheesecakes – range from homely and hearty to elegant special treats. A lot of them can be made a day or two in advance for added convenience. We have published dozens of cheesecake recipes from our cheesecake database, but this one is one of the best. It looks like a chocolate sponge cake – until you cut into it and it is actually a cheesecake sandwiched between two chocolate sponge layers. The covering of toasted almonds around the edge of the cake, hides its cheesecake secret until the last moment.

You can make it even more exciting by using your imagination and adding other items such as black cherries or strawberries. The range of improvements which will make it a very luxurious cheesecake is only limited by your imagination. Let us know about any improvements you make to this basic recipe. Use the contact us box in the top right of the screen to pass on your ideas. We will publish them as a collection later.

CHOCOLATE SPONGE CHEESECAKE

1 packet sponge mix (or use your own chocolate cake recipe)
3 tablespoons cocoa
1 tablespoon coffee liqueur (Tia Maria or Kahlua)
1 tablespoon milk
250g packet cream cheese
½ cup sugar
1 egg
3 teaspoons gelatine
2 tablespoons water
3 tablespoons coffee liqueur, extra
300mI jar thickened cream
2 teaspoons cocoa, extra
2 teaspoons icing sugar
60g flaked almonds

Make sponge according to directions the on packet if using a cake mix, but add sifted cocoa before starting to beat. Pour mixture into greased deep round 20cm cake tin, bake in moderate oven 40 minutes, turn onto wire rack to cool. When cake is cold, cut two very thin slices from base of cake; slices need to be about 5mm in thickness. Remaining cake can be frozen for future use. Use base
of deep round 18cm cake tin as a guide and trim both layers of cake to this size. Line base and side of this 18cm tin with strips of aluminium foil, bringing foil over sides of tin to make cake easy to remove. Place one layer of cake into tin, brush with half the combined Tia Maria and milk.

Have cream cheese at room temperature. Combine in small basin of electric mixer with sugar and egg, beat until smooth. Sprinkle gelatine over water, dissolve over hot water, add extra Tia Maria to gelatine mixture, add to cream cheese mixture, beat in cream until just combined. Pour cream cheese mixture over cake, place remaining layer of cake on top, brush with remaining Tia Maria and
milk mixture, refrigerate several hours or overnight until set. Remove from tin, place on serving plate. Dust top with combined sifted extra cocoa and icing sugar, press toasted almonds around side. To toast almonds: Place almonds on oven tray, bake in moderate oven 5 minutes or until golden brown, cool before using.

baking with Bill & Sheila

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Barbecue time – Dessert

Posted on April 6, 2012 by bilrob

Barbecue time – Dessert

No matter how much your guests have enjoyed their main meal, they can usually be persuaded to squeeze in a little dessert. Served with coffee, liqueur coffee or perhaps a dessert wine, a sweet offering, whether it be light and refreshing or sinfully rich, is the perfect end to a successful barbecue.

There’s no better way to finish a meal than with a nice dessert. But it’s not much fun for you to have to disappear into the kitchen to slave over dessert while everyone else relaxes outside.

Fortunately, all the dessert recipes in this section can be prepared ahead of time, so that you can have them on the table in minutes.

When entertaining, you need to feel confident that what you are serving will look and taste as good as the dessert recipe suggests, so here are a few tips to help you achieve dessert perfection. If you are making the Fresh fruit pavlova dessert , for example, you will want the meringue to be perfect. There are several methods for making meringue, but you must start with a clean, dry mixing bowl. lt’s best to have your egg whites at room temperature and, if possible, use caster sugar as it dissolves faster than any of the larger crystal sugars.

Beat the egg whites to soft, firm or stiff peaks, as the recipe requires – the aim is to reach maximum volume without overbeating. When you think the meringue is ready, take a little mixture and rub it between your thumb and forefinger. It should feel smooth and slightly gritty; if it’s too gritty it will need extra beating.

Cheesecakes as a dessert can also be an uncertain entity, and it’s often difficult to tell whether they are cooked through. A simple test is to gently wobble the cheesecake with the oven door slightly ajar, leaving the cheesecake in the oven. It should have a slight wobble. If you remove the cheesecake from the oven before it is properly cooked, it will sink. Allow to cool completely before refrigerating overnight for a firm, rich and creamy texture.

Dessert 1 – Key Lime Pie

Spring is here and I can’t think of a better dessert to have then a tart Key Lime Pie. The graham cracker crust is filled with a silky, creamy lime filling that is bright and fresh. The lime zest incorporated into the filling and sprinkled on top of the pie adds an extra pop of flavour, colour and fresh lime aroma. The pie is topped with sweeten whipped cream to help cut the tartness. I think this dessert pie is great for a beautiful spring brunch and would be great for Easter. I plan on making this recipe through the summer months. It’s easy to make; the hard part is waiting for the pie to chill and set up before you devour it!

Ingredients:
1¼ Cup graham cracker crumbs
¼ Cup sugar
5 Tbs melted butter
1 14 oz can of condensed milk
1 whole egg
1 Cup lime juice (key lime juice can be used but keep in mind key limes are tarter and more bitter than regular limes. You can cut the amount of juice down to ½ Cup for the recipe)
zest of 1 lime

Whipped Cream:
1 Cup heaving whipping cream
3-4 Tbs of powdered sugar (depending on how sweet you like it)
1 tsp vanilla
Garnishes: lime zest and lime slices

Directions:
• Preheat oven to 350° F.
• In a medium bowl, combine graham cracker crumbs, sugar and butter. Press the mixture into a 9 inch pie or tart pan. Place pie pan on a baking sheet and bake until golden brown, about 10 minutes. Remove from oven and let crust cool to room temperature.
• In another bowl, whisk together condensed milk and egg until smooth. Add lime juice and zest and whisk until combined and smooth. Gently pour filling into cooled pie shell (on baking sheet) and bake on the middle rack for 15 to 18 minutes until center of pie has set. Remove from oven and cool pie on rack and then chill in the refrigerator for at least two hours. Top with whipped cream and garnish with lime zest and slices.
Whipped Cream:
• In a large, deep bowl, add heavy whipping cream, powdered sugar and vanilla. Using an electric hand mixer whip the ingredients together on medium high speed for 7 to 8 minutes until it begins to hold stiff peaks.
Enjoy!!

Source: Kitchen Runway.com

Dessert 2 – New York Cheese cake

1/2 cup self-raising flour
1 cup plain flour
1/4 cup caster sugar
1 teaspoon grated lemon rind
80 g butter, chopped
1 egg

FILLING
750 g cream cheese, softened
1 cup caster sugar
1/4 cup plain flour
2 teaspoons grated orange rind
2 teaspoons grated lemon rind
4 eggs
2/3 cup cream

CANDIED RIND
1 cup caster sugar
rind of 3 limes, 3 lemons and
3 oranges, shredded
1 1/2 cups cream

1 Sift the flours into a large bowl, and add the sugar, lemon rind and butter. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg. Mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Gently gather the dough together and lift out onto a lightly floured work surface. Press together, wrap in plastic wrap and refrigerate for 20 minutes, or until firm.

2 Preheat the oven to hot 210°C (4l5°F/Gas 6-7). Roll the pastry between 2 sheets of baking paper until large enough to fit the base and side of a greased 23 cm round springform cake tin. Ease into the tin and trim the edges. Line with a piece of crumpled baking paper and pour in some baking beads. Bake for 10 minutes, then remove the baking paper and beads and flatten the pastry lightly with the back of a spoon. Bake for a further 5 minutes. Allow to cool.

3 To make the Filling: Reduce the oven to slow 150°C (300°F/Gas 2). Beat the cream cheese, sugar, flour and rinds until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream, pour the filling over the pastry and bake for 1 hour 25-35 minutes, or until almost set. Cool, then refrigerate.

4 To make the Candied Rind: Put the sugar in a pan with 1/4 cup water and stir over low heat until dissolved. Add the rind, bring to the boil, reduce the heat and simmer for 5-6 minutes. Allow to cool and drain the rind (you can save the syrup to serve with the cheesecake). Whip the cream, spoon over the cold cheesecake and top with Candied Rind.

Dessert 3 – Tiramisu

3 cups strong black coffee, cooled
¼ cup dark rum
2 eggs, separated
250 g mascarpone
g 1 cup cream, whipped
20 large sponge finger biscuits
2 teaspoons dark cocoa powder

1 Combine the coffee and rum in a glass or jug.

2 Using electric beaters, beat the egg yolks and sugar in a small bowl for 3 minutes, or until the mixture is thick and pale. Add the mascarpone and beat until the ingredients are just combined. Using a metal spoon, fold in the whipped cream.

3 Using electric beaters, beat the egg whites until soft peaks form; then fold quickly and lightly into the cream mixture with a metal spoon.

4 Dip half the biscuits, one at a time, into the coffee mixture. Drain off any excess and arrange in the base of a serving dish about 20 x 25 cm and 6 cm deep. Spread half the cream mixture over the biscuits.

5 Dip the remaining biscuits into the coffee mixture and repeat layering with the biscuits and cream mixture. Smooth the surface with a spatula and dust with cocoa powder. Refrigerate for at least 2 hours to allow the flavours to develop (best refrigerated overnight). Serve with fresh fruit.

Dessert 4 – Fresh Fruit Pavlova

4 egg whites
1 cup caster sugar
1 1/2 cups cream, whipped
1 banana, sliced
250 g punnet strawberries, sliced
2 kiwi fruit, sliced
pulp from 2 passionfruit

1 Preheat the oven to slow 150°C (300°F/Gas 2), Line a large oven tray with non-stick baking paper and draw a 20 cm circle on the paper. Beat the egg whites with electric beaters in a large dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition. Beat for 5-10 minutes until all the sugar has completely dissolved.

2 Spread the meringue mixture onto the tray inside the marked circle. Shape the meringue evenly, running the flat side of a palette knife along the edge and over the top. Run the knife up the edge of meringue mixture, all the way round, making furrows. This strengthens the pavlova, stops the edge crumbling and gives it a good, decorative finish.

4 Bake for 30 minutes, or until pale and crisp. Reduce the heat to very slow 120°C (250°F/Gas 1/2) and bake for a further 10-15 minutes. Turn off the oven and leave the pavlova inside to cool, using a wooden spoon to keep the door ajar. Top with whipped cream and arrange with fruit. Drizzle with passionfruit pulp.

Desserts with Bill & Sheila

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Cheesecake Is a Great Springtime Dessert

Posted on March 31, 2012 by bilrob

Cheesecake Is a Great Springtime Dessert

Johnna Stein and her family enjoy the green and spacious areas that are a part of Johns Creek. But it is quite different from the town that they lived in, in Holland for 10 years.

Stein’s husband Frank is Dutch and because of his job, early in their marriage they moved to Holland. They found the town where they lived a good, safe place to raise their then-small children. Riding bikes for much of their transportation, stopping by the local market for fresh ingredients and freshly baked bread was how they lived. Stein enjoyed being a part of that culture and cooking many of the local foods.

But as the Stein children moved toward teen age, and again as a result of Franks job, they decided it was time to move back to the United States and now here they are in Johns Creek. Stein comments that, “When I first came back I was overwhelmed by the size of the grocery stores and all of the choices that were available.”

Baking is something Stein has always loved to do. She said that she did most of her family’s baking from the age of 10. During a home economics class at school, Stein learned a cheesecake recipe, but it made three cheesecakes; a little more than one family needs.

She figured out how to pair down the large quantity recipe and tweeked it a little to come up with one of her family’s favorite desserts. Often her mom would serve pot roast for Sunday dinner and the family called that the “Sunday Special.” When Stein’s cheesecake was added to that menu they called it the “Super Sunday Special.” You might want to make a “Super Sunday Special” for your family.

Easy Cheesecake (Allow time for this cheesecake to cool before adding topping and baking a second time.)
Preheat oven to 325 F
ingredients:
cheesecake

2 8 oz Philadelphia cream cheese at room temperature (do not soften in microwave)
2 eggs
¾ cup finely granulated sugar
1 tsp vanilla extract
¼ tsp almond extract
large (9 oz) ready-made graham cracker crust

topping

1 8 oz container of sour cream
2 Tbs sugar
½ tsp vanilla

prep:
Mix all ingredients for 5 minutes with mixer on medium speed.

Pour into ready made graham cracker crust.

Bake 40 min.

Allow to cool at room temperature for 1 hour.

Preheat oven to 425 F.

Mix all ingredients for 2 minutes at medium speed, then 2 minutes at high.

Spread on top of cheesecake.

Bake 8 minutes.

Cool one hour, then refrigerate.

Add any fruit toppings desired, but it’s yummy plain!

suppers and buffets with Bill & Sheila

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Cheesecake is a Great Springtime Dessert

Posted on March 26, 2012 by bilrob

Cheesecake is a Great Springtime Dessert

Johnna Stein and her family enjoy the green and spacious areas that are a part of Johns Creek. But it is quite different from the town that they lived in, in Holland for 10 years.

Easy Cheesecake (Allow time for this cheesecake to cool before adding topping and baking a second time.)
Preheat oven to 325 F
ingredients:
cheesecake

2 8 oz Philadelphia cream cheese at room temperature (do not soften in microwave)
2 eggs
¾ cup finely granulated sugar
1 tsp vanilla extract
¼ tsp almond extract
large (9 oz) ready-made graham cracker crust

topping

1 8 oz container of sour cream
2 Tbs sugar
½ tsp vanilla

prep:
Mix all ingredients for 5 minutes with mixer on medium speed.

Pour into ready made graham cracker crust.

Bake 40 min.

Allow to cool at room temperature for 1 hour.

Preheat oven to 425 F.

Mix all ingredients for 2 minutes at medium speed, then 2 minutes at high.

Spread on top of cheesecake.

Bake 8 minutes.

Cool one hour, then refrigerate.

Add any fruit toppings desired, but it’s yummy plain!

baking with Bill & Sheila
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Strawberry and blueberry cheesecake

Posted on February 14, 2012 by bilrob

Strawberry and blueberry cheesecake

If my wife’s dessert specialty is Brazo de Mercedes, blueberry cheesecake is the one for me. These two desserts are the most commonly requested food items that come out of our kitchen that’s why every festive occasion like Christmas and New Year this is a main stay on our dining table. But this year I want to change it as I think for the last 10 years I had served the same blueberry cheesecake recipe so the best way to do it is to make the change subtle just to be on the safe side, I still want people who will try this one to have the same experience with my original blueberry cheesecake. So what are those subtle changes? I changed two things first is the toppings where I replaced blueberries to mixed berries (raspberries, strawberries and blueberries) which in effect gives more flavours for the palate to play with, I also added walnuts to the crust and bake it to give it a firmer base.

The result is the same as my blueberry cheesecake they loved it! It also let me think that I can serve other flavours on future occasions and make cheesecake more generic specialty. So what’s next? Passion fruit cheesecake or Black Forest cheesecake?

Happy Valentines to all of you!

Ingredients (Crust)
1 cup crushed graham crackers or malt crackers
2 tbsp unsalted butter
1/2 cup brown sugar
1/2 cup walnuts, roughly chopped

Ingredients (Toppings)
1 cups fresh blueberries
1 cup raspberries
3 punnets strawberries
3/4 cup sugar
2 tbsp unsalted butter
2 tbsp lemon juice
1 tbsp cornstarch

Ingredients (Cheesecake)
3 packs cream cheese, softened
2/3 cup powdered sugar
2 tsp vanilla extract
3 cups thickened cream
4 tsp unflavoured gelatine
1/2 cup hot water

Method (Crust)
1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
3. Chill in fridge for around 20 minutes.

Method (Toppings)
1. Place 1/2 cup of blueberry, 1/2 cup of raspberries, 2 punnets of strawberries and all other ingredients in a saucepan and cook in medium heat until all berries have broken down. Using a hand blender blend the berry sauce until smooth in texture, cook for 5 more minutes.
2. Set aside and let it cool down before using.

Method (Cheesecake)
1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
2. Dissolve gelatine in hot water then add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
3. Now add thickened cream and fold until it’s evenly mixed.
4. Pour over the prepared crust.
5. Then top it with the berry sauce and mixed berries. Refrigerate for at least 6 hours before serving.

suppers & buffets with Bill & Sheila
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Cheesecake - Romantic, non-chocolate desserts for Valentine's Day

Posted on February 8, 2012 by bilrob

Creamy cheesecake with raspberry sauce

Cheesecake – Romantic, non-chocolate desserts for Valentine’s Day

What? Go without chocolate on Valentine’s Day? Some of you might take issue with this, but once you see these delicious, romantic, non-chocolate desserts, you’ll forget (at least for a bit) all about chocolate!

Step out of the (chocolate) box this Valentine’s Day and make a dessert for your sweetie that doesn’t include chocolate. Hard to imagine? Think again! These non-chocolate desserts are delightful and your honey will see you in a whole new light for your ingenuity!

Creamy cheesecake recipe with raspberry sauce

What’s not to love about creamy cheesecake? This is a traditional cheesecake recipe that your honey will be glad you made time for! For added romance, this cheesecake gets drizzled with fresh red raspberries. How romantic!

Serves 8

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
3 tablespoons fresh lemon juice
1-1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups sour cream
Mint sprigs for garnish
Nonstick cooking spray
Parchment paper

Raspberry sauce:

1 teaspoon lemon juice
2 cups fresh raspberries (or one package of frozen if you can’t find fresh, thawed)
2 tablespoons confectioners’ sugar

Directions:

Preheat your oven to 350 degrees F.
Use a large mixing bowl to combine and beat the cream cheese and sugar until smooth. Individually add each egg, beating well after each. Mix in the lemon juice, vanilla and salt. Beat in the sour cream until blended.
Lightly coat an 8-inch springform pan with 2-1/2-inch sides, and line the bottom with parchment or waxed paper coated with the nonstick spray. Wrap the outside of the pan with a double layer of foil to keep the mix from leaking out.
Pour the batter into the pan. Set the pan in a large roasting pan and surround it with one inch of very hot water.
Bake for 45 minutes. Turn off the oven without opening the door and let the cake cool for one hour.
Remove the cake and place on a cooling rack for about an hour. Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate and garnish with the raspberry sauce and mint sprigs.

Raspberry sauce:

Add the fresh (or thawed) berries to a bowl, pierce with a fork to let the juices run out, add the lemon juice and confectioners’ sugar and mix well. Refrigerate before serving.

Pomegranate and strawberry mousse recipe

Light and fluffy, this dessert will make you feel like you’re on cloud nine with your sweetie! What makes this dessert even more romantic? It’s a low-calorie dessert — leaving you feeling less guilty about enjoying other Valentine’s Day goodies!

Serves 4

Ingredients:

2 cups fresh or thawed frozen strawberries, plus extra strawberries to garnish
1/8 teaspoon salt
1 envelope unflavored gelatin
1/2 cup pomegranate juice
1 (7 ounce) container regular or 2 percent Greek yogurt

Directions:

Add 1/4 cup of the pomegranate juice to a bowl along with the gelatin. Let the mixture stand for about four minutes until the gelatin softens.
Meanwhile, add the strawberries and salt to a food processor and blend until smooth.
In a saucepan over medium heat, add the remaining pomegranate juice and sugar. Bring to a simmer, and stir frequently until the sugar has dissolved.
Reduce the heat to low and gently add the gelatin mixture. Allow the mixture to cook for just a minute; then transfer to the food processor with the strawberry purée.
Blend the mixture for about 10 seconds to combine, and then pour it into dessert bowls (or martini glasses).
Cover the desserts and refrigerate them for a few hours until they’re set.
Serve garnished with fresh strawberry slices.

Red velvet cupcake recipe with cream cheese frosting

These red velvet cupcakes have “love” written all over them! The beautiful red color symbolizes your love for your valentine and the cream cheese frosting? Well, that’ll just send you head-over-heels!

Yields 24

Ingredients:

2 eggs (room temperature)
1-1/2 cups buttermilk (room temperature)
2 teaspoons vanilla extract
1/2 cup canola oil
Red food coloring
2-1/2 cups flour
1-1/2 cups granulated sugar
1/4 cup cocoa powder
3 ounce package of instant vanilla pudding mix
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon white distilled vinegar
Cupcake liners

For frosting:

1/2 cup (1 stick) unsalted butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 teaspoon vanilla extract
3-1/2 cups confectioners’ sugar, sifted

Directions:

Preheat your oven to 350 degrees F. Line 2 (12-cup) cupcake tins with cupcake liners.
In a large bowl, sift together the flour, sugar, cocoa powder, instant vanilla pudding mix, salt and baking soda, and set aside.
In a large bowl with an electric mixer (or a stand mixer with the paddle attachment), beat the eggs, buttermilk, vanilla extract, vinegar, food coloring and oil until well blended.
A little at a time, add the dry ingredients to the mixture. Mix until well-combined and smooth.
Pour the batter into the cupcake tins until they are about 1/2 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into cake comes out clean, making sure to rotate the pans halfway through the baking time. Cool completely before frosting.
For the frosting, sift the confectioners’ sugar in a bowl and set it aside. Use your electric mixer on medium speed (or a stand mixer with the paddle attachment), cream together the butter, cream cheese and vanilla until well-blended.
A little at a time, add the sifted confectioners’ sugar to the butter mixture. Beat until thoroughly blended.

Affogato with amaretto recipe

Leave it to the romantic Italians to concoct a heart-racing dessert! Affogato is the Italian word for “drowned,” which is how the ice cream is served… drowned in the espresso. Impress your sweetie with your Italian and your dessert-prep skills!

Yields 4

Ingredients:

1 pint premium vanilla ice cream or gelato
1/2 cup boiling water
1 tablespoon instant espresso powder
4 tablespoons amaretto liqueur
6 Italian-style almond cookies, roughly crumbled for garnish

Directions:

Pre-chill four dessert bowls by placing them in the freezer for 10 minutes. Meanwhile, allow the ice cream to soften slightly.
Add the boiling water and espresso powder into a measuring cup and stir until powder has completely dissolved.
Scoop out 1/2 cup of ice cream and add it to each of the prepared dessert bowls. Top the ice cream with one tablespoon of the liqueur and then add some of the crumbled cookies. Serve immediately.

Valentine’s Day is one of the most romantic times! Show your love for your valentine by thinking outside the chocolate box with a non-chocolate, romantic dessert recipes!

More Valentine’s Day desserts to try

Mini heart whoopie pie
Panna cotta recipes
Healthy Valentine’s treats

Dessert Recipes with Bill & Sheila

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Caramel Pecan Cheesecake Pie: A Little Slice of Heaven

Posted on January 26, 2012 by bilrob

Caramel Pecan Cheesecake Pie: A Little Slice of Heaven

“When someone asks if you’d like cake or pie, why not say you want cake and pie? – the cheesecake” —Lisa Loeb

For Christmas, my sister-in-law gave me a cookbook devoted solely to pies. Now I love a freshly baked pie as much as the next gal, but I avoid actually making them due to my subpar baking skills.

A chocolate cream pie is about the best I can manage. Thumbing through the beautiful photographs in this book, though, was definitely inspiring. It inspired me to ask my husband to make one.

Luckily, he was up for it and made the most delicious-looking pie in the book. Caramel Pecan Cheesecake Pie. Just typing the name makes my mouth water.

I will say that it was a group effort, since I did the grocery shopping, my hubby and son made the pie, I cleaned up and we all ate it. Give this recipe a try. You will not be disappointed.

Caramel Pecan Cheesecake Pie

Ingredients:

1 refrigerated pie crust
1 8 oz pkg cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp vanilla extract
1 1/4 cups chopped pecans
1 12 oz jar caramel ice cream topping

Directions:

Preheat oven to 375?
Line a 9″ pie plate with pie crust.
Trim and flute edges.
In a small bowl beat cream cheese, sugar, 1 egg and vanilla until smooth.
Spread into pastry shell.
Sprinkle with pecans.
In a small bowl whisk remaining eggs.
Gradually whisk in caramel topping until blended.
Pour slowly over pecans.
Bake at 375? for 35-40 mins or until lightly browned.
Cool on a wire rack for 1 hour.
Refrigerate for 4 hours or overnight before slicing.

Enjoy!

baking with Bill & Sheila>
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No-bake lemon Jell-O cheesecake

Posted on January 24, 2012 by bilrob

No-bake lemon Jell-O cheesecake

Janet Brunner from St. Augustine, Fla., was looking for a no-bake recipe for lemon Jell-O cheesecake. Mercedes Shideler from Sebastopol, Calif. shared her recipe for lemon cheesecake that she hopes is the one that Brunner is looking for.

This likely is the cheesecake many of us grew up with. Unlike the real deal, even a novice cook can make this and expect good results. With this recipe, you get all the delicious lemon cheesecake flavor without all the extra effort. It’s light and tangy – and best of all, it is no-bake. Just be sure you allow enough time for the ingredients to solidify. It is best to chill this overnight to allow the filling time to set completely and the lemony flavor to intensify.

NO-BAKE LEMON JELL-O CHEESECAKE

Serves 16 to 24

Filling:

1 can (12 ounces) evaporated milk

1 (3-ounce) package lemon Jell-O

1 cup very hot water

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

8 ounces cream cheese, at room temperature

1 cup sugar

Crust:

9 whole graham crackers, crushed

1/4 cup sugar

1/2 cup butter, melted

Chill the evaporated milk in freezer for about 2 1/2 to 3 hours.

Add the Jell-O and lemon juice to the hot water and mix until all the Jell-O is dissolved completely. Stir in the lemon zest. Refrigerate until thick but not set, about 1 hour.

Meanwhile, prepare the crust. Mix the crushed graham crackers with 1/4 cup sugar and 1/2 cup melted butter. Press into the bottom of a 9-by-13-inch baking dish, reserving about 1 to 2 tablespoons of the crumbs to use as a topping. Set aside.

Once chilled, whip the evaporated milk on high until light and thick. Add 8 ounces softened cream cheese and 1 cup sugar. Whip until well mixed then fold in the Jell-O mixture and blend thoroughly. Pour into prepared crust and spread evenly. Sprinkle the reserved graham cracker crumbs over the top.

Refrigerate several hours or overnight.

Cut into squares and serve.

REQUESTS:

Jan Robinson says that growing up in Baltimore during the 1960s, her grandparents always had a Mikulski’s Bakery marble pound cake on hand when anyone dropped by for a visit. The bakery was originally owned by the family of Sen. Barbara A. Mikulski and was located on Eastern Avenue. She was hoping someone might have the pound cake recipe to share.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore, MD 21278 or email [email protected].

If you send in more than one recipe, please put each on a separate piece of paper and include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

baking – cheesecake with Bill & Sheila
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Lemon Cheesecake - three of the best recipes

Posted on January 19, 2012 by bilrob

Lemon cheesecake

Everybody loves cheesecake! But there is so many recipes around that it is difficule to decide what is the best one – without trying each one of course. Yesterday, Sheila decided to make a Lemon cheesecake and needed a good recipe. We checked our databases and here are three recipes which seem to fit her requirements. Try them, and let us know what you think.

This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes. This recipe is from celebrity chef – James Martin

Ingredients
For the biscuit base
• 10 digestive biscuits
• 75g/3oz butter, melted
• 1 tbsp clear honey
For the filling
• 700g/1½ lb mascarpone cheese
• 2 lemon, juice and zest
• 200g/7oz caster sugar, plus more to taste
• 4 tbsp icing sugar
• mint, to garnish
For the sauce
• 450g frozen summer fruits, defrosted
• icing sugar, to taste

Preparation method
1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

Lemon and Almond Unbaked Cheesecake

Ingredients

Cheesecake Base:
• 3 tablespoons unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Cheese filling:
• 2 tablespoons white rum
• 2 tablespoons fresh lemon juice
• 1 envelope gelatin
• 1 1/2 pounds cream cheese, softened
• 1/2 cup heavy cream
• 4 large egg whites
• 2/3 cup sugar

Sugared Almonds:
• 1 cup (4 ounces) sliced blanched almonds
• 1 tablespoon beaten egg white
• 1/2 cup sugar

Lemon Glaze:
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• 1 envelope unflavored gelatin
• 2/3 cup apple jelly
• A drop yellow food coloring
• Special equipment: 1 (3-inch) 9-inch springform pan; a 10 by 15-inch jelly-roll pan

Directions
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.

Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.

To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth.

Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.

To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.

Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.

To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.

To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.

LEMON CHEESECAKE
December 30th, 2010

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
CHEESECAKE:
3 (8 oz.) cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla
4 eggs (1 separated)
GLAZE:
3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. lemon juice
2 to 3 drops yellow food coloring (optional)

Heat oven to 325 degrees. Combine crumbs, sugar and butter. Press into bottom of 9 inch spring form pan. Bake 10 minutes. Remove. Increase oven temperature to 450 degrees.

Combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed on electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crumbs. Bake at 450 degrees for 10 minutes, reduce heat to 250 degrees and continue to bake 30 minutes. Loosen cake from edge of pan then gently release spring. Cool completely before removing.

GLAZE: Combine sugar and cornstarch in small saucepan. Add water and lemon juice. Cook until clear and thickened. Add a small amount of liquid to yolk and return to pan. Cook a few minutes. Cool. Spoon over cheesecake. Chill.

Dessert Recipes – cheesecake with Bill & Sheila

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Cheesecake – Italian desserts part of ‘la dolce vita’

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