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Key Lime Cheesecake

March 4, 2013 24 Comments

Key Lime Cheesecake %The Baker Chick

So I guess you could say I’m on a bit of a citrus kick. What can I say? The bright, tart flavors remind me of warmer weather and right now that’s all I can think about. I for one am over these dreary days and looking forward to crisp spring mornings that are just around the corner. Also- my grocery store happened to have a bag of adorable key limes for sale (which never happens) so I just had to buy them.

Key Lime Cheesecake %The Baker Chick

Key Lime Cheesecake %The Baker Chick

Filed Under: Cheesecake, Recipes Tagged With: ,

Mini White Chocolate Cheesecakes with Apple Cinnamon Compote- The Baker Chick

Mini White Chocolate Cheesecakes with Apple Cinnamon Compote

October 26, 2012 13 Comments

Mini White Chocolate Cheesecakes with Apple Cinnamon Compote %The Baker Chick

These adorable little cheesecakes were the sweet addition to my Tiny Food Party I posted about here. I‘ve been dying for a chance to use my new cute mini cheesecake pan, and these were the perfect thing. The white chocolate adds a creamy richness without being overpowering. I was able to find high quality organic chocolate that was flecked with vanilla beans, (Green & Black.) I think that it really added a delicious richness to the flavor without actually tasting like white chocolate. (Everyone asked about the flavor of these but couldn’t quite place what it was.)

Mini White Chocolate Cheesecakes with Apple Cinnamon Compote %The Baker Chick

To keep things seasonal, I decided to top these with an apple-cinnamon compote instead of the blueberry that it called for. I must say it was a great choice as the spices and tart apples paired perfectly with the creamy cheesecake. I adored this recipe and I look forward to trying it again with new toppings and even crust flavor. Have a wonderful weekend!

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Mini White Chocolate Cheesecakes with Apple Cinnamon Compote

Yield: makes 18 mini cheesecakes

Ingredients

  • crust:
  • 1 1/2 cups graham cracker crumbs (from 6 whole sheets.)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • filling:
  • 16 oz. cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon all purpose flour
  • 6 oz. white chocolate, melted
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • topping:
  • 1 granny smith apple, diced
  • 2 tablespoons butter
  • 1 tsp. cinnamon
  • 2 tablespoons brown sugar
  • splash of apple juice or cider

Instructions

  1. Preheat oven to 350. Combine crust ingredients in a mixing bowl. Press 1 1/2 tablespoons of the mixture into each bottom of 18 greased mini cheesecake pans or muffin tins.
  2. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat cream cheese and sugar or 2 minutes until smooth and creamy. Scrape down the sides of the bowl.
  3. With the mixer running, add eggs and yolk, one at a time, scraping down the sides of the bowl after each addition. Mix in the flour, white chocolate, vanilla, and salt until just combined and smooth.
  4. Pour filling into crusts and bake for 20-25 minutes, or until the centers have set.
  5. Let the cheesecakes cool completely and then chill thoroughly before removing from pan.
  6. Top each cheesecake with 2 teaspoons of apple compote and serve. (both cheesecakes and compote can be make ahead of time and assembled just before serving.)
    7. For the Compote:
  7. Melt butter in a small saucepan over medium heat. add the brown sugar, cinnamon and apple juice, and whisk until the sugar is dissolved. (if mixture seems too thick or clumpy add another splash of cider.)
  8. Add the apples and cook until soft. Remove from heat. Mixture will thicken as it cools.
http://www.the-baker-chick.com/2012/10/26/mini-white-chocolate-cheesecakes-with-apple-cinnamon-compote/
Cheesecake recipe from: Tiny Food Party

Filed Under: Cheesecake, Recipes Tagged With: , ,

Pumpkin Cheesecake

Bruleéd Pumpkin Cheesecake with Gingersnap Crust

November 18, 2011 24 Comments

I have never been more excited for Thanksgiving you guys. ALL my Sisters are going to be home in Milwaukee which hasn’t happened over Thanksgiving for about 8 years. Also, my new Fiancé is coming with me! Not only does he get to experience a holiday with my amazing and huge family, but we get to finally celebrate our engagement with everyone and talk about wedding plans. I’m hoping to return to NYC with a date set and a venue picked! Cross your fingers that one of my top choices pans out.

Bruleéd Pumpkin Cheesecake with Gingersnap Crust %The Baker Chick

In addition to all the exciting wedding planning/family things, I am bracing myself for the feast of a lifetime. You see, my Mama has always mainly cooked Thanksgiving dinner and it’s always been great, but this year we’re combining forces with my sister Nadia who is a wonderful cook and Me, who has lots of fun dessert ideas. I think it’s going to insanely good. Also the Packers are playing on Thanksgiving which just makes it that much better.

Last year at Christmas, around the time I was pondering the idea of maybe starting a baking blog, I made a version of this cheesecake with my Mom. She normally makes just pies for our desserts, but I wanted to try something different. I knew I could rely on Martha Stewart to supply me with a great recipe for my first ever cheesecake and she didn’t disappoint. Everyone adored this silky-cheesecake and we decided it should be a Holiday dessert staple from now on.

If you’re looking for an extra dessert for your Thanksgiving spread this is the one. It packs all the delicious spices and flavors of pumpkin pie, but adds a crisp gingersnap crust and the bruleéd top which  makes it even more amazing. If you don’t have a kitchen torch you can easily skip that step, but I think that crispy burnt sugar top adds such a nice touch. (We actually had a bruleéd pumpkin cheesecake at dinner on the night we got engaged so maybe that’s why I like it so much!) Stay tuned the next few days as I am planning to post a round up of a bunch of amazing pumpkin recipes! Have a great weekend!

Note: I made a half batch of this recipe and used my 5 inch springform pan- I’m giving the full-sized cheesecake recipe though, feel free to halve it if you’d like :)

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Bruleéd Pumpkin Cheesecake with Gingersnap Crust

Ingredients

  • For The Crust:
  • 1 1/4 cups crushed gingersnap crumbs
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • For The Filling:
  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • For Bruleéd Top- Sugar for sprinkling
  • and a Kitchen torch

Instructions

  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix gingersnap crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top.
  5. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  6. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours.
  7. Unmold before serving and if you want the bruleéd top- sprinkle generously with sugar and then melt it with the kitchen torch until sugar is caramelized, brown and bubbly.
http://www.the-baker-chick.com/2011/11/18/bruleed-pumpkin-cheesecake-with-gingersnap-crust/

Adapted from: Martha Stewart

Filed Under: Cake, Cheesecake, Fall, Recipes, Thanksgiving Tagged With: ,

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Cherry Amaretto Cheesecake Ice Cream

August 6, 2011 19 Comments

Cherry Amaretto Cheesecake Ice Cream %The Baker Chick

I’m sorry that my blog has been a little slower lately than normal. It’s because I’ve been busy doing lots of really important and groundbreaking things. I have been totally pre-occupied studying and researching lots of studious baking topics.

Ok. No. Actually I’ve been reading the Hunger Games. Yup- in the last week I obsessively read the entire series. Have you read them? Do you like books you can’t put down? I cried when I finished the last one. For real. Read them if you haven’t.

Anyway- I did have time to whip up this special ice cream. It has actually been in the works for awhile. See, in my hometown of Milwaukee there is an amazing Frozen Custard place called Kopps. Since I was a kid I’d get excited driving by to see the Flavor-of-the-day especially when it was “Turtle Sundae” or “Peach Melba,”  my two favorites. And actually…..my first ever job at the age of 14 was behind the counter at Kopps…..(funnily enough the woman that trained me still works there.) Every time Kopps announced their flavor as being Cherry Amaretto Cheesecake my family always got some.  I think it was my Mom that claimed it as her favorite, so whoever was nearby would get some of the creamy rich and delicious custard.

This recipe seemed like something I had to try when I made these cupcakes and had a half bottle of amaretto left. And then when I made this cheesecake and found a huge wedge left over waiting to be frozen. Enter cherry season and before I knew it- I was eating my hometown fave over the sink. My sisters tried it and said they liked it even better than the original and I have to agree.

The ice cream consists of a rich custardy Amaretto Ice cream, with a sweet cherry sauce and chunks of cheesecake. I know this recipe is annoying because it requires you to have a wedge of plain cheesecake lying around. But- maybe tuck it in the back of your brain and the next time you’re out for dinner or baking save a slice or two so you can make this amazing concoction. I also think it would be great with brownie chunks if you have those laying around. Cherries could also be subbed for raspberries or peaches or whatever you have. Enjoy!

Note: Last time I posted an Ice Cream recipe that had egg yolks I got some comments about how that seemed like a lot. Trust me – This is a very standard formula for rich french-custardy- ice cream. It doesn’t taste eggy and is SO good.

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Cherry Amaretto Cheesecake Ice Cream

Ingredients

  • 1 1/2 cups whipping cream
  • 1 1/2 cups whole milk
  • 6 large egg yolks
  • 3/4 cup sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons amaretto
  • Cherry Sauce:
  • 2 cups fresh cherries pitted and sliced in half
  • 1/4 c. sugar
  • 1/4 c. water
  • 1/4 tsp. salt
  • 1/2 tbsp. cornstarch
  • 1/2 tbsp. water
  • 1 large piece of cheesecake chopped into chunks (plain or could be flavored if that's what you have.)

Instructions

  1. Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
  2. Strain into medium bowl. Chill until cold. (Really should be overnight for best results in your ice cream maker. ) Whisk in amaretto. Process in ice cream maker according to manufacturer’s instructions.
  3. Wash cherries; remove pits. Place in saucepan with sugar water and salt. Cover; bring to a boil, reduce heat and simmer 5-8 minutes. Blend cornstarch with water; add to cherries and cook 2-3 minutes or until sauce has thickened and is clear. Cool. (Make this while the Ice cream mixture is chilling and refrigerate until it until the ice cream is frozen.)
  4. To assemble: One Ice Cream is frozen layer in a container as follows: Ice Cream, cherry sauce, cheesecake pieces.. (Repeat a few times.) Freeze for a few hours before eating. Enjoy!
http://www.the-baker-chick.com/2011/08/06/cherry-amaretto-cheesecake-ice-cream/

 

Filed Under: Cheesecake, Ice Cream/Sorbet, Recipes Tagged With: ,

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Classic Cheesecake with Sour Cream Topping

June 15, 2011 35 Comments

Last weekend was my boyfriend Andy’s birthday. In anticipation I asked him weeks ago what kind of birthday cake he wanted. I have been dying for an opportunity to make an actual cake vs. cupcakes that need to be transported. I had images of layers and fillings and frostings floating through my mind. I couldn’t wait to make him something elaborate and festive!

Andy, however, wanted a cheesecake. Not just any cheesecake, his Mom’s cheesecake. Creamy and simple with a thick graham cracker crust. “Ok!” I said. “What flavor? Any toppings? Any sauces? Anything colorful and pretty and blog-worthy??” “NO!” He said, “I just want my Mom’s cheesecake!!!” Sigh….the food blogger side of me was itching to add a beautiful flavor swirl or a fruit coulis on the side. But the girlfriend side of me gave him what he wanted on his birthday. A simple creamy cheesecake with a thick graham cracker crust.

Now even though it was simple, this cheesecake was really pretty great. The crust was crisp and thick, the consistency of the cake was creamy and silky and the birthday boy was happy which is really all that matters. I wasn’t even going to post it originally because I wasn’t crazy about the pictures, but we all loved it so much I had to share the recipe with you. It is slightly adapted from his Mom’s recipe, but he said it tasted just as good so that made me happy. Enjoy!

PS: One of the best things about this cheesecake is that it is virtually “crack-proof.” You know those dreaded cracks that sometimes form on the top of cheesecake? Well even if that happens in this case, the sour cream topping smooths right over it and won’t crack with you bake it. Yay!

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Classic Cheesecake with Sour Cream Topping

Ingredients

  • Crust:
  • 1 1/2 cup crushed Graham Crackers (about half a box)
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • Filling:
  • 2-8oz packages of cream cheese at room temperature
  • 1/2 cup sugar
  • 3 large eggs - at room temperature
  • 1 tsp. pure vanilla extract
  • Sour cream topping:
  • 1 pint sour cream
  • 1/4 cup sugar
  • 1 tsp. pure vanilla extract

Instructions

  1. Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1 1/2 cups into a medium sized bowl.
  2. Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
  3. Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
  4. Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
  5. Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
  6. Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
    7. For the Sour Cream Topping:
  7. While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
  8. Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
  9. Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.
http://www.the-baker-chick.com/2011/06/15/classic-cheesecake-with-sour-cream-topping/
Sources: Andy’s Mom and Rouxbe

Filed Under: Cheesecake, Recipes Tagged With: