Chocolate Dipped Strawberry Cheesecake
Posted on 02/02/2022 4:05:53 PM PST by Jamestown1630
I grated the cold butter in. I placed the biscuits into a pan ( unbaked), brushed with butter, covered with foil and put them in the fridge for the night. I then took them out and let them rise again before baking. Just light, fluffy and delicious.
Lots of good tips in the review section of this recipe.
Bittersweet Chocolate Pound Cake
Ingredients
Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups water
2 tablespoons instant coffee granules
6 ounces unsweetened baking chocolate, broken into pieces
2 cups sugar
1 cup Land O Lakes Butter, softened
1 teaspoon vanilla extract
3 large Land O Lakes Eggs
Glaze
2 ounces unsweetened baking chocolate, broken into pieces
3 tablespoons Land O Lakes® Butter
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
Powdered sugar, if desired
How to make
STEP 1
Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.
STEP 2
Combine flour, baking powder and baking soda in bowl. Set aside.
STEP 3
Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.
STEP 4
Combine sugar, butter and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed 5 minutes. Gradually add flour mixture alternately with chocolate mixture, beating at low speed, until well mixed. Pour into prepared pan.
STEP 5
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
STEP 6
Melt 2 ounces baking chocolate and 3 tablespoons butter in small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar alternately with water until desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with glaze; sprinkle with powdered sugar, if desired.
https://www.landolakes.com/recipe/16695/bittersweet-chocolate-pound-cake/
Classic New York Cheesecake
Ingredients
For the Crust
1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt
For the Filling
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)
Instructions
For the Crust
Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
Reduce the oven temperature to 325°F. Set a kettle of water to boil.
Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html
Cream cheese is back in D.C.!!!
Last year my craving was BLTs.
This year is garlic bread, chive cream cheese, red onions, capers and smoked salmon.
Heaven!
Woohoo!!!
Oh, my......that looks like a “died and went to heaven” dessert.
Ingredients 2 oz. Whole Butter 2 oz. All Purpose Flour 16 oz. Heavy Cream 1/2 Cup Pecorino Romano, Plus Garnish S/P to Taste 14 oz. Sliced Roasted Turkey Breast 2 Slices Texas Toast (Crust Trimmed) 4 slices Crispy Bacon 2 Roma Halves Paprika, Parsley
Instructions In a two-quart samelt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk wheavy cream into the roux and cook over medium heat to simmer, 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano until the Mornay sauce is smooth. Add s/ to taste. ONE SERVING Cover slice of toast in oven safe dish with 7 oz turkey then set two halves of Roma tomato alongside. Pour one half Mornay sauce to completely cover. Sprinkle w/ Pecorino Romano cheese. Broiler until cheese begins to brown and bubble. Remove to counter, add crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Ingredients 2 oz. Whole Butter 2 oz. All Purpose Flour 16 oz. Heavy Cream 1/2 Cup Pecorino Romano, Plus Garnish S/P to Taste 14 oz. Sliced Roasted Turkey Breast 2 Slices Texas Toast (Crust Trimmed) 4 slices Crispy Bacon 2 Roma Halves Paprika, Parsley
Instructions melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat to simmer, 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano until the Mornay sauce is smooth. Add s/ to taste.
ONE SERVING Cover slice of toast in oven safe dish with 7 oz turkey then set two halves of Roma tomato alongside. Pour one half Mornay sauce to completely cover. Sprinkle w/ Pecorino Romano cheese. Broiler until cheese begins to brown and bubble. Remove to counter, add crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
For those having a hard time finding cream cheese. There are step by step pictures and a video.
How To Make Cream Cheese
Ingredients
4 cups milk I prefer whole milk
2-3 tbsp lemon juice
pinch salt, optional
Instructions
In a heavy-bottomed saucepan, heat 4 cups of milk on medium-high heat. Stir milk constantly until it starts to simmer and then boil for a bit.
4 cups milk
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time with a minute in-between. Continue cooking and you will see it curdling.
2-3 tbsp lemon juice
Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This all happens real quick. I am talking only a couple of minutes.
Place a strainer with a cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and get rid of the whey, then let the curds cool for about 15 minutes.
Transfer the curds to a food processor or blender and mix until they are now a totally smooth and creamy creation. It will take around 3 to 4 minutes. Keep going if your cream cheese is grainy.
Add salt, mix, and taste. Add more if you want more flavor. Now is when you can add herbs too, like garlic or any other flavors you like.
pinch salt, optional
Store this cream cheese in the fridge. Use it within 7 days, but if stored properly it will probably keep for up to 2 weeks.
https://www.southernplate.com/how-to-make-cream-cheese/
I still haven’t seen a shortage of cream cheese here - there’s been plenty of it whenever we’ve shopped. But I like learning how to make things like this at home.
It’s been years since I made yogurt, but it’s always been the thinner type. What’s the difference between making that and the thicker ‘Greek Type’, and can we make the latter at home, too? (It works well for Tzatziki.)
This cake is so beautiful!
Nutella Cake
Three-layered Nutella Chocolate Cake with Swiss Meringue frosting is a show-stopping dessert that’s perfectly nutty, moist, and decadent.
slice cut in Nutella cake on white cake stand
Ingredients
For the cake
2 cups (260 g) all-purpose flour
2/3 cup (57 g) unsweetened cocoa powder, plus more for dusting the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup (170 g) unsalted butter, room temperature
1 ¾ cups (350 g) granulated sugar
1/3 cup (113 g) Nutella
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups (480 ml) buttermilk, room temperature - Note 1
For the frosting
6 large egg whites
1 cup (200 g) granulated sugar
¼ teaspoon salt
2 ½ cups (565 g) unsalted butter, cut into pieces at room temperature
¾ cup (296 g) Nutella
chocolate shavings, optional
Instructions
Make the cake
Preheat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the Nutella until well combined. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla.
With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs.
Cool the cake in the pans for 10 minutes. Invert the cakes onto a wire rack, peel the parchment paper off the bottoms, and allow the cakes to cool completely.
Make the frosting
Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm it will melt the butter.)
Switch to the paddle attachment and gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.) Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds. If at any point the mixture looks curdled, don’t panic. It will come together, just let it keep mixing.
Add the Nutella and continue to mix on medium until incorporated. If the frosting seems too thick, mix on medium-low speed to slightly deflate the egg whites. This will thin the frosting out.
Assemble the cake
Place one cake layer onto a serving platter. Add 1 cup of frosting and spread it to the edge with a spatula. Repeat with a second cake layer, topping it with 1 cup of frosting. Add the third cake layer and cover the top and sides of the cake with frosting.
Sprinkle with chocolate shavings if desired.
Notes
Buttermilk is required because there’s a good amount of baking soda in this recipe. The acid from the buttermilk will neutralize the baking soda, this removes any off-flavor the baking soda can leave behind. If you don’t have buttermilk or don’t want to purchase it, you can make it by placing 1 tablespoon lemon juice or vinegar into a 1-cup liquid measuring cup. Then fill the cup with whole milk to make 1 full cup. Stir and let sit for 5 minutes before using. Do this for every cup of buttermilk called for in the recipe.
This cake is soft and delicate! It’s best to cool the layers and chill them before frosting. Also, chill the frosted cake before slicing if you wish to have neat slices.
Dust the inside of the pans with cocoa powder to prevent the cake from sticking. The cocoa powder will blend in with the dark cake color, unlike flour.
Use room temperature ingredients! Cold eggs are difficult to blend into cake batter without overworking it. Cold buttermilk will cause the butter to resolidify and the batter will curdle.
For the very best results, weigh the ingredients. Small kitchen scales are relatively inexpensive.
Make ahead tip
The frosted cake can be kept in a cake keeper at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.
Alternatively, you can wrap the baked and cooled cake layers in plastic wrap and store them in the refrigerator for up to 2 days before frosting and serving.
The frosting can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
The frosting can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.
https://www.bakedbyanintrovert.com/nutella-cake/
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