A few days ago, while surfing the net, I stumbled upon this recipe on someone else' blog (I can't remember which one). It looked so good I couldn't wait to make it because the pictures made it look soooooo good!
WHITE RUSSIAN POUND CAKE
CAKE:
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
15 tablespoons whole milk (see directions, 1 cup MINUS 1 tablespoon)
2 tablespoons Kahlua (coffee liqueur), divided
2 teaspoons vanilla
8 ounces (2 sticks) unsalted butter, softened
2 1/2 cups PLUS 2 tablespoons granulated sugar
6 large eggs
GLAZE:
2 tablespoons Kahlua
1 tablespoon vanilla vodka, such as Stoli
5 tablespoons whole milk
2 cups confectioners' sugar, plus more as needed
1. Preheat oven to 325 degrees F, with the wire rack in the middle position. Grease and flour a 10-inch bundt pan. Set aside.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Place the butter in a large mixing bowl or stnad mixer bowl. Cream with either a handheld mixer or stand mixer until creamy. Add the sugar slowly, and medium-low speed, over 5 minutes. Cream an additional 2 minutes until light and fluffy.
4. Add the eggs one at a time, mixing on low speed. Scrape down the sides and bottom of the bowl as needed.
5. Place 1 tablespoon of Kahlua in the bottom of a liquid 1 cup measuring up. Fill the cup with whole milk to the 1 cup line and then add the 2nd tablespoon of Kahlua. Add the 2 teaspoons of vanilla.
6. Beginning and ending with the flour mix, alternate between the flour and milk, 4 additions for the flour and 3 for the milk. Mix on low speed, scraping down the bowl as needed. After the last flour addition, mix on medium-low speed for 20 seconds. Pour the cake batter into the prepared bundt pan. Smooth the top.
7. Bake for 55-60 minutes, or until a cake tester into the center of the cake comes out clean. The sides of the cake should also beging pulling away from the pan.
8. Let cool in the pan for 10 minutes, before turning out onto a cooling rack. Let cool completely.
9. Make the glaze by whisking the ingredients together. Drizzle over the cooled cake. Let set.
Wednesday, February 22, 2012
Monday, February 20, 2012
Christmas Come Early...or Late: Eggnog Cookies
Yes, I know Christmas was two months ago but these cookies are just too good to pass up. At least this way you'll have this recipe in time for Christmas 2012.
These cookies are really good, are super easy to make, and make the kitchen smell FANTASTIC!!!! Enjoy!
EGGNOG COOKIES:
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Preheat oven to 300 degrees F. Combine flour, baking powder, cinnamon, and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto an ungreased cookie sheet one inch apart. Sprikle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
These cookies are really good, are super easy to make, and make the kitchen smell FANTASTIC!!!! Enjoy!
EGGNOG COOKIES:
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Preheat oven to 300 degrees F. Combine flour, baking powder, cinnamon, and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto an ungreased cookie sheet one inch apart. Sprikle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
Saturday, February 18, 2012
Travelling Cheesecakes: Jacob's Chocolate Chip Cheesecake
Two months ago, in the midst of making the birthday cheesecakes, I also made a chocolate chip cheesecake for my friend Jacob. So, I made four cheesecakes in less than one week. You are probably thinking: "Boy! This girl is crazy!" Guess what, I am!!!
Jacob made the request of me a few weeks before Christmas so I had some time to study-up and plan ahead since I would, most likely, be making this cheesecake after work one day. Jacob is a grad student in Virginia and I made it clear that under no circumstances would I be mailing one of my creations all the way to Virginia.
So instead, I would be sending it along with our friends Ryan and Nikki, newly-married mutual friends of ours. Jacob would be going home to Rochester, MN for Christmas and Ryan and Nikki would be in the area to visit Nikki's family for Christmas. Ryan and Nikki live nearby in West Allis so I would drop off the cheesecake to them and they would hand it off to Jacob, hoping that they two of them wouldn't eat the cheesecake themselves (Nikki LOVES cheesecake).
What I do for my friends borders on insanity....
CHOCOLATE CHIP CHEESECAKE
1 1/2 cups finely crushed cream-filled sandwich cookies (Oreos)
2-3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 cup (6 ounces) mini semisweet chocolate chips, divided
1 teaspoon all-purpose flour
1. Preheat the oven to 300 degrees F. Combine cookie crumbs and butter; press firmly on bottom of a 9-inch springform pan or a 13-by-9-inch baking pan.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
3. In a small bowl, toss 1/2 cup of the mini chips with the flour to coat; stir into the cream cheese mixture. Pour into the prepared pan. Sprinkle remaining mini chip evenly over the top. Bake for 55 to 60 minutes or until set. Cool. Chill. Garnish if desired.
Jacob made the request of me a few weeks before Christmas so I had some time to study-up and plan ahead since I would, most likely, be making this cheesecake after work one day. Jacob is a grad student in Virginia and I made it clear that under no circumstances would I be mailing one of my creations all the way to Virginia.
So instead, I would be sending it along with our friends Ryan and Nikki, newly-married mutual friends of ours. Jacob would be going home to Rochester, MN for Christmas and Ryan and Nikki would be in the area to visit Nikki's family for Christmas. Ryan and Nikki live nearby in West Allis so I would drop off the cheesecake to them and they would hand it off to Jacob, hoping that they two of them wouldn't eat the cheesecake themselves (Nikki LOVES cheesecake).
What I do for my friends borders on insanity....
CHOCOLATE CHIP CHEESECAKE
1 1/2 cups finely crushed cream-filled sandwich cookies (Oreos)
2-3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 cup (6 ounces) mini semisweet chocolate chips, divided
1 teaspoon all-purpose flour
1. Preheat the oven to 300 degrees F. Combine cookie crumbs and butter; press firmly on bottom of a 9-inch springform pan or a 13-by-9-inch baking pan.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
3. In a small bowl, toss 1/2 cup of the mini chips with the flour to coat; stir into the cream cheese mixture. Pour into the prepared pan. Sprinkle remaining mini chip evenly over the top. Bake for 55 to 60 minutes or until set. Cool. Chill. Garnish if desired.
Friday, February 17, 2012
Gluten-Free Goodness: Chocolate Truffle Cake
For today's edition I was going to do another cheesecake but I decided to change things up a little bit and do a cake: Chocolate Truffle Cake.
This cake is gluten-free cake I made for my dad for his birthday last month. He doesn't have a problem with gluten but, my brother Nick's girlfriend, Brandy, does. Since she was going to be at dinner with us that night everything had to be gluten-free.
I thought that finding food that she would be able to eat would be hard but, surprisingly, it isn't. After a little research online, I was able to put together a whole gluten-free menu for the five us. This the cake I made; I'll share the main course on another day.
CHOCOLATE TRUFFLE CAKE:
1 cup whipping cream
2 1/2 cups semisweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 eggs
1 cup light brown sugar
1/4 teaspoon salt
1. Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Wrap foil around the outside of the pan, including bottom. Set aside.
2. In a medium saucepan, gently heat the cream over low heat. When the cream is faily hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the butter and chocolate are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
3. Using a wire whisk attachment, beat the eggs, sugar, and salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.
4. Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
5. Pour the batter into the prepared cake pan.
6. Bake in the center of preheated oven for 1 hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath.
7. Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill cake overnight.
8. Before serving, genlty loosen the cake from the sides of the pan. Release the springform clasp and remove the ring. Dust cake with cocoa powder.
This cake is gluten-free cake I made for my dad for his birthday last month. He doesn't have a problem with gluten but, my brother Nick's girlfriend, Brandy, does. Since she was going to be at dinner with us that night everything had to be gluten-free.
I thought that finding food that she would be able to eat would be hard but, surprisingly, it isn't. After a little research online, I was able to put together a whole gluten-free menu for the five us. This the cake I made; I'll share the main course on another day.
CHOCOLATE TRUFFLE CAKE:
1 cup whipping cream
2 1/2 cups semisweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 eggs
1 cup light brown sugar
1/4 teaspoon salt
1. Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Wrap foil around the outside of the pan, including bottom. Set aside.
2. In a medium saucepan, gently heat the cream over low heat. When the cream is faily hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the butter and chocolate are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
3. Using a wire whisk attachment, beat the eggs, sugar, and salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.
4. Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
5. Pour the batter into the prepared cake pan.
6. Bake in the center of preheated oven for 1 hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath.
7. Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill cake overnight.
8. Before serving, genlty loosen the cake from the sides of the pan. Release the springform clasp and remove the ring. Dust cake with cocoa powder.
Thursday, February 16, 2012
Blood Orange Cheesecake: The Makings of a Near-Disaster
I spent the Spring 2008 semester in Spain and I had a chance to travel around some of Europe while I was there. During those few months (which seems like ages ago) I was fortunate in trying out blood oranges. I had never heard of them before but I thought they sounded good. They weren't just good they were FANTASTIC!!!! They're sweeter than regular oranges and their orange-red insides are beautiful.
They were extremely easy to find in Europe but, to my dismay, very hard to find in the U.S. After doing some research, I found out they're really only available in mid to late winter. I live in Wisconsin, the Frozen Tundra, so this complicated the matter since we can't grow oranges here.
One day, shortly after New Year, I was walking through the produce department of the grocery store when something caught my eye. The store had BLOOD ORANGES!!!!! I was so excited I almost lost it there in the store. Needless to say, I bought a few of the delectable treats for my own cosumption.
One of my cheesecake cookbooks has a recipe for Blood Orange Cheesecake and I knew that I had to make this. So, I made it; it turned out HORRIBLY!!!! The batter overflew the pan, the top burned and cracked multiple times, and it was undercooked on the inside. I was beside myself with grief at how much this cheesecake had flopped.
Don't to be deterred from my goal, I found another recipe on Martha Stewart's website. Hoping that her fame made her reliable I decided to give this one a shot. One big difference was that this recipe was a no-bake cheesecake, using unflavored gelatin to firm-up the batter instead of poping it in the oven to cook it.
So, I made the cheesecake and it turned out wonderfully! I nixed the candied orange pieces (the recipe is NOT included here) but the glaze gave it a very nice color. I am now a no-bake cheesecake "believer"!
BLOOD ORANGE CHEESECAKE:
CAKE:
2 cups fresh ricotta cheese
6 to 7 graham cracker, crushed into crumbs (3/4 cup)
3/4 cup sugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup PLUS 2 tablespoons milk
pinch of salt
grated zest of 1/2 blood orange
1 teaspoon vanilla extract
4 ounces cream cheese, at room temperature
1/2 cup heavy cream, whipped
BLOOD ORANGE GLAZE:
3/4 teaspoon unflavored gelatin
7 tablespoons blood orange juice, strained (1-2 oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch
1. Place ricotta in a sieve lined with cheesecloth, place in the refrigerator, and let the ricotta drain for several hours or overnight.
2. Preheat the oven to 350 degrees F. Fit a parchment circle in the bottom of a 7-inch springform pan. Make crust: Combine graham cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
3. Place lemon juice in a small bowl, and sprinkle gelatin over surface. Set aside for 10 minutes to soften.
4. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup PLUS 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
5. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolbed. Set cuastrd aside.
6. Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
7. Pour glaze over top of cake, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
8. To unmold, wrap a warm towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slice onto a serving plate, and chill until ready to serve.
9. To make glaze: In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons lemon juice to a boil. Combine remaining 1 tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.
They were extremely easy to find in Europe but, to my dismay, very hard to find in the U.S. After doing some research, I found out they're really only available in mid to late winter. I live in Wisconsin, the Frozen Tundra, so this complicated the matter since we can't grow oranges here.
One day, shortly after New Year, I was walking through the produce department of the grocery store when something caught my eye. The store had BLOOD ORANGES!!!!! I was so excited I almost lost it there in the store. Needless to say, I bought a few of the delectable treats for my own cosumption.
One of my cheesecake cookbooks has a recipe for Blood Orange Cheesecake and I knew that I had to make this. So, I made it; it turned out HORRIBLY!!!! The batter overflew the pan, the top burned and cracked multiple times, and it was undercooked on the inside. I was beside myself with grief at how much this cheesecake had flopped.
Don't to be deterred from my goal, I found another recipe on Martha Stewart's website. Hoping that her fame made her reliable I decided to give this one a shot. One big difference was that this recipe was a no-bake cheesecake, using unflavored gelatin to firm-up the batter instead of poping it in the oven to cook it.
So, I made the cheesecake and it turned out wonderfully! I nixed the candied orange pieces (the recipe is NOT included here) but the glaze gave it a very nice color. I am now a no-bake cheesecake "believer"!
BLOOD ORANGE CHEESECAKE:
CAKE:
2 cups fresh ricotta cheese
6 to 7 graham cracker, crushed into crumbs (3/4 cup)
3/4 cup sugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup PLUS 2 tablespoons milk
pinch of salt
grated zest of 1/2 blood orange
1 teaspoon vanilla extract
4 ounces cream cheese, at room temperature
1/2 cup heavy cream, whipped
BLOOD ORANGE GLAZE:
3/4 teaspoon unflavored gelatin
7 tablespoons blood orange juice, strained (1-2 oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch
1. Place ricotta in a sieve lined with cheesecloth, place in the refrigerator, and let the ricotta drain for several hours or overnight.
2. Preheat the oven to 350 degrees F. Fit a parchment circle in the bottom of a 7-inch springform pan. Make crust: Combine graham cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
3. Place lemon juice in a small bowl, and sprinkle gelatin over surface. Set aside for 10 minutes to soften.
4. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup PLUS 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
5. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolbed. Set cuastrd aside.
6. Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
7. Pour glaze over top of cake, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
8. To unmold, wrap a warm towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slice onto a serving plate, and chill until ready to serve.
9. To make glaze: In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons lemon juice to a boil. Combine remaining 1 tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.
Tuesday, February 14, 2012
My 27th Birthday, Part 3: Black Forest Cheesecake
And finally, part 3! Even though I have only had it a handful of times, I love black forest cake. With chocolate and cherries (and booze!), it makes a GREAT cake.
When I decided to make a black forest cheesecake for my birthday, I knew it would be hard finding a recipe that did not call for kirsch, a cherry-flavored brandy, or any other liquor because it would be expensive and I only would need need a little bit.
After looking high and low, I finally found a recipe that didn't ask for kirsch. I was very happy at that moment.
BLACK FOREST CHEESECAKE:
CRUST:
1/2 cup semisweet chocolate chips
1/2 cup butter
1 teaspoon water
1/2 teaspoon instant coffee granules
1 cup graham cracker crumbs
1/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
FILLING:
5 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 teaspoon water
1 teaspoon instant coffee granules
1 (16 ounce) jar maraschino cherries, divided, juice reserved
TOPPING:
2 teaspoons cornstarch
cherry juice, reserved from maraschinos
3 tablespoons semisweet chocolate chips
Preheat oven to 500 degrees F. Set roasting pan half-full of water on the lower rack.
Grease a 10-inch springform pan.
CRUST:
Melt chocolate chips and butter in a medium, uncovered, microwave-safe bowl on high for 1 minute. If necessary, microwave at additional 10 to 15 second intervals until melted.
Combine water and coffee granules in a very small bowl and stir to dissolved. Add coffee, graham cracker crumbs, brown sugar, and cinnamon to chocolate mixture and mix well. Press into bottom of the springform pan and 1 inch of the side of the pan.
FILLING:
Beat cream cheese in a large mixing bowl unti light and fluffy. Add sugar, mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.
Melt chocolate chips in an uncovered microwave-safte bowl on high power for 1 minute; stir if necessary, microwave at additional 10 to 15 second intervals until melted.
Combine water and coffee granules in a very small bowl and stir to dissolved. Combine melted chocolate, reserved 1/3 cup cream cheese batter, and coffee. Stir until smooth using wire wisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife.
Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200 degrees F and bake for 1 hour or until knife inserted in center comes out with a creamy coating.
Turn off oven and let cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.
TOPPING:
Combine cornstarch and reserved cherry juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened. Cool completely. Stir in remaining cherries.
Remove side from springform pan. Cover top with cherry topping. Place morsels in a small microwave-safe bowl. Microwave on high power for 30 seconds; stir. Microwave at additional 10 to 15 second intervals, stir until smooth. Drizzle over cherry topping.
When I decided to make a black forest cheesecake for my birthday, I knew it would be hard finding a recipe that did not call for kirsch, a cherry-flavored brandy, or any other liquor because it would be expensive and I only would need need a little bit.
After looking high and low, I finally found a recipe that didn't ask for kirsch. I was very happy at that moment.
BLACK FOREST CHEESECAKE:
CRUST:
1/2 cup semisweet chocolate chips
1/2 cup butter
1 teaspoon water
1/2 teaspoon instant coffee granules
1 cup graham cracker crumbs
1/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
FILLING:
5 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 teaspoon water
1 teaspoon instant coffee granules
1 (16 ounce) jar maraschino cherries, divided, juice reserved
TOPPING:
2 teaspoons cornstarch
cherry juice, reserved from maraschinos
3 tablespoons semisweet chocolate chips
Preheat oven to 500 degrees F. Set roasting pan half-full of water on the lower rack.
Grease a 10-inch springform pan.
CRUST:
Melt chocolate chips and butter in a medium, uncovered, microwave-safe bowl on high for 1 minute. If necessary, microwave at additional 10 to 15 second intervals until melted.
Combine water and coffee granules in a very small bowl and stir to dissolved. Add coffee, graham cracker crumbs, brown sugar, and cinnamon to chocolate mixture and mix well. Press into bottom of the springform pan and 1 inch of the side of the pan.
FILLING:
Beat cream cheese in a large mixing bowl unti light and fluffy. Add sugar, mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.
Melt chocolate chips in an uncovered microwave-safte bowl on high power for 1 minute; stir if necessary, microwave at additional 10 to 15 second intervals until melted.
Combine water and coffee granules in a very small bowl and stir to dissolved. Combine melted chocolate, reserved 1/3 cup cream cheese batter, and coffee. Stir until smooth using wire wisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife.
Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200 degrees F and bake for 1 hour or until knife inserted in center comes out with a creamy coating.
Turn off oven and let cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.
TOPPING:
Combine cornstarch and reserved cherry juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened. Cool completely. Stir in remaining cherries.
Remove side from springform pan. Cover top with cherry topping. Place morsels in a small microwave-safe bowl. Microwave on high power for 30 seconds; stir. Microwave at additional 10 to 15 second intervals, stir until smooth. Drizzle over cherry topping.
My 27th Birthday, Part 2: Chai-Spiced Cheesecake with Ginger Crust
On to part 2....I love tea, especially chai with the strong black tea and spices. So, this past fall, when I was planning out these cheesecakes, I thought it would be creative to make a chai cheesecake. After some looking through the internet, I found a recipe for this cheesecake on epicurious.com. After studying the recipe, I decided to go with it.
CHAI-SPICED CHEESECAKE WITH GINGER CRUST
CRUST:
nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/4 cup mince crystallized ginger
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
1 egg yolk
FILLING:
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8 ounce) container mascarpone cheese
5 eggs
2 egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon black pepper
TOPPING:
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
CRUST:
Spray a 9-inch springform pan with nonstick spray. Sift flour, ground ginger, and salt into a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl until blended. beat in egg yolk, then the flour mixture. Stir in crystallized ginger. Gather dough into a ball; flatten into a disk. Roll out on floured surface into a 9-inch round. Transfer into prepared pan. Press onto bottom and 1-inch up sides of pan; pierce all over with a fork. Freeze 30 minutes.
Position rack in center of oven and preheat to 350 degrees F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
FILLING:
Preheat oven to 350 degrees F. Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs one at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200 degrees F. Continure baking until cake is set around the edges but center when pan is gently shaken, about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350 degrees F.
TOPPING:
Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run a small knife around cake sides. Chill uncovered overnight.
CHAI-SPICED CHEESECAKE WITH GINGER CRUST
CRUST:
nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/4 cup mince crystallized ginger
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
1 egg yolk
FILLING:
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8 ounce) container mascarpone cheese
5 eggs
2 egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon black pepper
TOPPING:
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
CRUST:
Spray a 9-inch springform pan with nonstick spray. Sift flour, ground ginger, and salt into a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl until blended. beat in egg yolk, then the flour mixture. Stir in crystallized ginger. Gather dough into a ball; flatten into a disk. Roll out on floured surface into a 9-inch round. Transfer into prepared pan. Press onto bottom and 1-inch up sides of pan; pierce all over with a fork. Freeze 30 minutes.
Position rack in center of oven and preheat to 350 degrees F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
FILLING:
Preheat oven to 350 degrees F. Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs one at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200 degrees F. Continure baking until cake is set around the edges but center when pan is gently shaken, about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350 degrees F.
TOPPING:
Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run a small knife around cake sides. Chill uncovered overnight.
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