Hi all, finally my non-posting-time is over. Why didn't I post anything within the last month? Well, first, both cameras broke (in one or the other way) and I did not have the time to search for an appropriate one and then there was a wedding. My wedding. :D
But now we do own a brand-new camera and I have already started taking pictures of cakes. Within the next days there will be a Pumpkin Pie and a Chocolate Cheese Cake and if I can find nice pictures of our wedding's cake buffet, I will post them as well.
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Thursday, 20 September 2012
Wednesday, 15 February 2012
Making of: Chocolate Tuxedo Cream Cheesecake
Valentine's Day. Another reason for me to bake a cake :)
This time the recipe is only for a 18cm baking tin, so if you want to use it for a 26cm tin, double the recipe.
For the chocolate fudge cake you need
90 g flour
2 tbsp. cocoa powder
2 tsp. baking powder
80 g sugar
1 egg
75 ml sunflower oil
75 ml milk
1 tbsp. golden syrup
Pre-heat the oven to 180°C and line a 18cm baking tin.
Mix the flour, cocoa, baking powder and sugar in a bowl. Then add the egg, oil, milk and syrup and beat until smooth. Pre-heat the oven to 180°C and bake for ca. 35 minutes.
Actually, half the mixture would be enough for what I wanted to make, but it is quite hard to half an egg ;) So, I baked the whole cake, cut it into two layers and used the upper layer for another batch of cake pops. They are basically the same that I had made before (Chocolate cake pops), so no recipe and pictures here...
For the chocolate cheese cream you need
1 egg
1 sachet vanilla sugar
265 g chocolate cream cheese (Philadelphia; one family pack)
2 tbsp. curd
1 sachet custard powder chocolate flavour
Mix the egg and sugar until light and fluffy. Then, add cheese, curd and powder and beat until smooth. Pre-heat the oven to 175°C (top heat only) and bake the cake for about 45 minutes.
For the mascarpone cream you need
125 g mascarpone
1 egg yolk
1 tbsp. sugar
Mix everything until well combined and then spread it on top of your cake.
For the ganache you need
100 g dark chocolate
100 g single cream
Cook the cream and pour it over the chopped chocolate. Stir with a spoon until all the chocolate is melted. Then, cover the whole cake with it.
This time the recipe is only for a 18cm baking tin, so if you want to use it for a 26cm tin, double the recipe.
For the chocolate fudge cake you need
90 g flour
2 tbsp. cocoa powder
2 tsp. baking powder
80 g sugar
1 egg
75 ml sunflower oil
75 ml milk
1 tbsp. golden syrup
Pre-heat the oven to 180°C and line a 18cm baking tin.
Mix the flour, cocoa, baking powder and sugar in a bowl. Then add the egg, oil, milk and syrup and beat until smooth. Pre-heat the oven to 180°C and bake for ca. 35 minutes.
Actually, half the mixture would be enough for what I wanted to make, but it is quite hard to half an egg ;) So, I baked the whole cake, cut it into two layers and used the upper layer for another batch of cake pops. They are basically the same that I had made before (Chocolate cake pops), so no recipe and pictures here...
For the chocolate cheese cream you need
1 egg
1 sachet vanilla sugar
265 g chocolate cream cheese (Philadelphia; one family pack)
2 tbsp. curd
1 sachet custard powder chocolate flavour
Mix the egg and sugar until light and fluffy. Then, add cheese, curd and powder and beat until smooth. Pre-heat the oven to 175°C (top heat only) and bake the cake for about 45 minutes.
For the mascarpone cream you need
125 g mascarpone
1 egg yolk
1 tbsp. sugar
Mix everything until well combined and then spread it on top of your cake.
For the ganache you need
100 g dark chocolate
100 g single cream
Cook the cream and pour it over the chopped chocolate. Stir with a spoon until all the chocolate is melted. Then, cover the whole cake with it.
Saturday, 11 February 2012
Making of: Lemon Strawberry Cream Cheesecake
And another birthday cake... :D
This time I was told to bake a kitschy cake, but not pink-girly-kitschy. Nevertheless, it should say 'Happy Birthday' on top. Oh, and no nuts or apples because the person the cake is for is allergic to those. I was not sure whether chocolate would be a a good idea because it often contains small amounts of hazelnut. Well, I decided to go for another cheesecake :)
And here we go:
For the sponge you need
2 eggs
50 g sugar
1 sachet vanilla sugar
100 g flour
1 teaspoon baking powder
grated zest of half a lemon
Separate the eggs. Beat the whites until stiff and slowly mix in the sugar and vanilla sugar. Then add the yolks one by one. Mix the flour with the baking powder and add it to your egg-and-sugar-mixture.
Pour it into a 26cm round baking pan. Preheat the oven to 175°C and put the cake in for about 15 minutes.
Soak the sponge with some teaspoons full of limoncello. Puree 100 g strawberries and pour roughly a third of it onto the sponge.
For the cheesecream you need
3 eggs
100 g sugar
750 g curd
1 sachet custard powder cream flavour
grated zest of half a lemon
Beat eggs and sugar until light and fluffy. Add curd, lemon zest and custard powder and mix until well combined.
Pour half the mixture over the sponge.
Dip 6 lady's fingers into the remaining strawberry puree an arrange them on the cake.
Pour the remaining cheese cream onto the cake.
Preheat the oven to 175°C and put the cake in for 40 minutes.
For the lemon mascarpone cream you need
250 g mascarpone
1 egg yolk
50 g sugar (or more)
grated zest and juice of one lemon
Mix the yolk with the sugar and lemon zest and juice until well combined. Then add the mascarpone. Mix well, then top your cake with the cream.
Mix the remaining strawberry puree with a bit of powdered gelatine (handle according to the recipe on the sachet) and write 'Happy Birthday' on the cake, using a piping bag.
This time I was told to bake a kitschy cake, but not pink-girly-kitschy. Nevertheless, it should say 'Happy Birthday' on top. Oh, and no nuts or apples because the person the cake is for is allergic to those. I was not sure whether chocolate would be a a good idea because it often contains small amounts of hazelnut. Well, I decided to go for another cheesecake :)
And here we go:
For the sponge you need
2 eggs
50 g sugar
1 sachet vanilla sugar
100 g flour
1 teaspoon baking powder
grated zest of half a lemon
Separate the eggs. Beat the whites until stiff and slowly mix in the sugar and vanilla sugar. Then add the yolks one by one. Mix the flour with the baking powder and add it to your egg-and-sugar-mixture.
Pour it into a 26cm round baking pan. Preheat the oven to 175°C and put the cake in for about 15 minutes.
Soak the sponge with some teaspoons full of limoncello. Puree 100 g strawberries and pour roughly a third of it onto the sponge.
For the cheesecream you need
3 eggs
100 g sugar
750 g curd
1 sachet custard powder cream flavour
grated zest of half a lemon
Beat eggs and sugar until light and fluffy. Add curd, lemon zest and custard powder and mix until well combined.
Pour half the mixture over the sponge.
Dip 6 lady's fingers into the remaining strawberry puree an arrange them on the cake.
Pour the remaining cheese cream onto the cake.
Preheat the oven to 175°C and put the cake in for 40 minutes.
For the lemon mascarpone cream you need
250 g mascarpone
1 egg yolk
50 g sugar (or more)
grated zest and juice of one lemon
Mix the remaining strawberry puree with a bit of powdered gelatine (handle according to the recipe on the sachet) and write 'Happy Birthday' on the cake, using a piping bag.
Thursday, 9 February 2012
Making of: Tiramisu Cheesecake
And here is another experiment on Cheesecake Factory cheesecakes. Since we do have about 10 packages of lady's finger's and two kilos of mascarpone left from another event, I decided to have a go at the Tiramisu Cheesecake.
This recipe will differ a bit from the one for my first trial (cf. White Chocolate Raspberry Cheesecake) because this one does not have a crust, but a layer of sponge cake instead.
For the sponge you need
2 eggs
50 g sugar
1 sachet vanilla sugar
100 g flour
1 teaspoon baking powder
1 teaspoon cocoa
Separate the eggs. Beat the whites until stiff and slowly mix in the sugar and vanilla sugar. Then add the yolks one by one. Mix the flour with the baking powder and the cocoa and add it to your egg-and-sugar-mixture.
Pour it into a 26cm round baking pan. Preheat the oven to 175°C and put the cake in for about 15 minutes.
For the second layer you need
ca. 15 lady's fingers
a cup of strong coffee
2 tbl. spoons of amaretto
When the cake is cooled down, cover it with lady's fingers and pour a mixture of strong coffee and amaretto onto them, carefully. The lady's fingers should be soaked, but do not soak the cake too much!
For the cheesecream you need
3 eggs
100 g sugar
750 g curd
1 sachet custard powder cream flavour
3 tbl. spoons of coffee
Beat eggs and sugar until light and fluffy. Add curd, coffee and custard powder and mix until well combined.
Pour the mixture over the sponge and lady's fingers.
Preheat the oven to 175°C and put the cake in for 40-50 minutes.
Now it is time for the mascarpone cream. You need
500 g mascarpone
100 g sugar
3 egg yolks
Mix everything until well combined. Put the mixture into the fridge until the cheesecake is completely cooled. Furthermore, the mascarpone cream will become firm in the fridge and thus will be easier to handle in the next step.
When the cake is completely cooled, take the mascarpone cream out of the fridge and put it onto the cake with a spatula. Keep the surface even. For only topping the cake it is way too much mascarpone, so I covered the cake completely. If you want a topping only, half the recipe is enough.
Cocoa powder
400 g single cream
2 sachets of 'whip it'
Now cover the mascarpone cream with sifted cocoa powder, beat the single cream with the 'whip it'-powder and a bit of cocoa powder and pipe tuffs on the edge of the cake. 400 g single cream were also a bit over the top, but I was afraid that 200 g would not be enough. I think 300 g are a good idea for the next experiment :)
This recipe will differ a bit from the one for my first trial (cf. White Chocolate Raspberry Cheesecake) because this one does not have a crust, but a layer of sponge cake instead.
For the sponge you need
2 eggs
50 g sugar
1 sachet vanilla sugar
100 g flour
1 teaspoon baking powder
1 teaspoon cocoa
Separate the eggs. Beat the whites until stiff and slowly mix in the sugar and vanilla sugar. Then add the yolks one by one. Mix the flour with the baking powder and the cocoa and add it to your egg-and-sugar-mixture.
Pour it into a 26cm round baking pan. Preheat the oven to 175°C and put the cake in for about 15 minutes.
For the second layer you need
ca. 15 lady's fingers
a cup of strong coffee
2 tbl. spoons of amaretto
When the cake is cooled down, cover it with lady's fingers and pour a mixture of strong coffee and amaretto onto them, carefully. The lady's fingers should be soaked, but do not soak the cake too much!
For the cheesecream you need
3 eggs
100 g sugar
750 g curd
1 sachet custard powder cream flavour
3 tbl. spoons of coffee
Beat eggs and sugar until light and fluffy. Add curd, coffee and custard powder and mix until well combined.
Pour the mixture over the sponge and lady's fingers.
Preheat the oven to 175°C and put the cake in for 40-50 minutes.
Now it is time for the mascarpone cream. You need
500 g mascarpone
100 g sugar
3 egg yolks
Mix everything until well combined. Put the mixture into the fridge until the cheesecake is completely cooled. Furthermore, the mascarpone cream will become firm in the fridge and thus will be easier to handle in the next step.
When the cake is completely cooled, take the mascarpone cream out of the fridge and put it onto the cake with a spatula. Keep the surface even. For only topping the cake it is way too much mascarpone, so I covered the cake completely. If you want a topping only, half the recipe is enough.
Cocoa powder
400 g single cream
2 sachets of 'whip it'
Now cover the mascarpone cream with sifted cocoa powder, beat the single cream with the 'whip it'-powder and a bit of cocoa powder and pipe tuffs on the edge of the cake. 400 g single cream were also a bit over the top, but I was afraid that 200 g would not be enough. I think 300 g are a good idea for the next experiment :)
Wednesday, 25 January 2012
Making of: White Chocolate Raspberry Cheesecake
And here it is: My first Cheesecake Factory Experiment's 'Making Of'
Crust/Shell:
200 g flour
50 g sugar
100 g butter (cut into chunks)
1 egg
1 sachet vanilla sugar
2 tblsp. or a bit more cocoa powder
Simply put everything into a bowl and knead it with a mixer until well combined. Then roll out half of the dough into a circle (26 cm in diameter, roughly 10 inches) and put it into a 26cm-springform pan that is laid out with baking parchment. Butter and flour the sides of the pan and roll out the rest of the dough into stripes, so that you can cover the sides of the pan with them.
I like the crust rather thin, but if you prefer more of it, simply add a bit flour and butter (about 50 g I would guess).
When finished, it should look like this:
Cover the crust with baking parchment an fill it with a kilogramm of dried peas for blind-baking:
After blind-baking the shell for 20 minutes at 200°C it should look like this:
Be careful, when removing the peas... They are hot, believe me ^^ By the way, you can reuse and reuse and reuse and... them, but after being baked the cannot be eaten anymore, although I have to admit that I do not know exactly what happens to them.
While your crust is in the oven you can prepare the filling. I used:
4 eggs
100 g sugar
750 g curd cheese
250 g cream cheese
1 sachet custard powder cream flavour
200 g melted white chocolate (less, if you do not like your cake too sweet)
50 g raspberries
First, mix the eggs and the sugar until the mixture gets light and fluffy. Then, add the cheeses and the custard powder and mix again. When the chocolate is melted add it slowly while stirring.
Fill the cheese mixture into the crust.
Now it is time for pureéing the raspberries. You may want to add some sugar to them, but do it only if you like your cake really sweet.
Of course you can put all the pureé onto the cake and then 'swirls' throught both layers (raspberry and cheese) with a fork, but I wanted the swirls to be very thin and only few. So, I dipped a chopstick into the pureé and swirled it carefully through the cheesefilling. I did not use all the pureé because I thought it might be too much but if you like more colour you can of course put it all in.
When you are done, your cake should look like this:
Put your cake into the oven for about an hour at 170-175°C. If it gets too dark lower the temperature a bit and cover the cake with aluminium foil.
Fresh out of the oven your cake should look like this:
Now the cake is done and can be eaten. Unless you want to top it with some kind of cream. I used:
1 sachet custard powder cream flavour
400 ml milk
200g single cream
1 sachet Sahnesteif (English-speaking Dr. Oe. calls it 'whip it')
Heat 300 ml milk while mixing the rest of it with the custard powder (no machine, only mug and small spoon ^^). When the milk is hot, add mixture and stir, stir, stir, otherwise there will be lumps. The mixture will thicken and become a nice custard after a little while. Then, remove the pot from the heat and go on stirring until it cools down a bit. Cover the mixture with cling film and wait until it cools further. But be careful! Do not wait too long or it will become firm and then there will be lumps later as well. As long as the mixture is still creamy, beat the single cream with the 'whip it' and add it to your custard cream.
I let the custard get too firm, so I got tiny lumps...
Put the whole cake into the fridge until it is supposed to be served. A little while before serving decorate your cake with 50 g grated milk chocolate and whipped cream. I used 400 g single cream and two sachets 'whip it', but unfortunately I did not get the 'cream towers' they make at the cheeesecake factory. But I will experiment a little further on it, I have got some ideas on how to do it.
Next cake, next try ;)
Since I forgot to take a picture before we started eating the cake you only get pictures of parts of it.
Crust/Shell:
200 g flour
50 g sugar
100 g butter (cut into chunks)
1 egg
1 sachet vanilla sugar
2 tblsp. or a bit more cocoa powder
Simply put everything into a bowl and knead it with a mixer until well combined. Then roll out half of the dough into a circle (26 cm in diameter, roughly 10 inches) and put it into a 26cm-springform pan that is laid out with baking parchment. Butter and flour the sides of the pan and roll out the rest of the dough into stripes, so that you can cover the sides of the pan with them.
I like the crust rather thin, but if you prefer more of it, simply add a bit flour and butter (about 50 g I would guess).
When finished, it should look like this:
Cover the crust with baking parchment an fill it with a kilogramm of dried peas for blind-baking:
After blind-baking the shell for 20 minutes at 200°C it should look like this:
Be careful, when removing the peas... They are hot, believe me ^^ By the way, you can reuse and reuse and reuse and... them, but after being baked the cannot be eaten anymore, although I have to admit that I do not know exactly what happens to them.
While your crust is in the oven you can prepare the filling. I used:
4 eggs
100 g sugar
750 g curd cheese
250 g cream cheese
1 sachet custard powder cream flavour
200 g melted white chocolate (less, if you do not like your cake too sweet)
50 g raspberries
First, mix the eggs and the sugar until the mixture gets light and fluffy. Then, add the cheeses and the custard powder and mix again. When the chocolate is melted add it slowly while stirring.
Fill the cheese mixture into the crust.
Now it is time for pureéing the raspberries. You may want to add some sugar to them, but do it only if you like your cake really sweet.
Of course you can put all the pureé onto the cake and then 'swirls' throught both layers (raspberry and cheese) with a fork, but I wanted the swirls to be very thin and only few. So, I dipped a chopstick into the pureé and swirled it carefully through the cheesefilling. I did not use all the pureé because I thought it might be too much but if you like more colour you can of course put it all in.
When you are done, your cake should look like this:
Put your cake into the oven for about an hour at 170-175°C. If it gets too dark lower the temperature a bit and cover the cake with aluminium foil.
Fresh out of the oven your cake should look like this:
Now the cake is done and can be eaten. Unless you want to top it with some kind of cream. I used:
1 sachet custard powder cream flavour
400 ml milk
200g single cream
1 sachet Sahnesteif (English-speaking Dr. Oe. calls it 'whip it')
Heat 300 ml milk while mixing the rest of it with the custard powder (no machine, only mug and small spoon ^^). When the milk is hot, add mixture and stir, stir, stir, otherwise there will be lumps. The mixture will thicken and become a nice custard after a little while. Then, remove the pot from the heat and go on stirring until it cools down a bit. Cover the mixture with cling film and wait until it cools further. But be careful! Do not wait too long or it will become firm and then there will be lumps later as well. As long as the mixture is still creamy, beat the single cream with the 'whip it' and add it to your custard cream.
I let the custard get too firm, so I got tiny lumps...
Put the whole cake into the fridge until it is supposed to be served. A little while before serving decorate your cake with 50 g grated milk chocolate and whipped cream. I used 400 g single cream and two sachets 'whip it', but unfortunately I did not get the 'cream towers' they make at the cheeesecake factory. But I will experiment a little further on it, I have got some ideas on how to do it.
Next cake, next try ;)
Since I forgot to take a picture before we started eating the cake you only get pictures of parts of it.
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