Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts

Friday, September 19, 2014

Oreo Cheesecake

My kids and my sister love Oreos. So, they really love cookies and cream ice cream. When my sister saw this recipe, she pinned it to me so I could make it for her. It came out really good. My sister was very happy. Cheesecake isn't really hard to make. It is time consuming. I did a water bath. Here is a great link to show you exactly what to do: youtube. However, I only used a little bit of water and I knew better. My cheesecake only cracked slightly. It didn't matter since I had planned to top it with whip cream and additional cookie crumbs. Anyone that loves cookies and cream plus cheesecake will love this recipe. My sister loved it and so did my daughter.
Oreo Cheesecake
Crust:
24 Oreo cookies, finely chopped (2 sleeves of the Oreo package)
3 Tbsp butter, melted
pinch of salt

Filling:
 3 (8 oz.) packages light cream cheese, softened
2/3 cup sugar
5 large eggs
1/4 tsp salt
2 tsp vanilla extract
3/4 cup light sour cream
6 Oreo cookies, coarsely chopped
Garnish: miniature Oreo cookies, whip cream, and finely chopped Oreo

Directions:
Crust:
  1. Preheat oven to 325 degrees F.
  2. Line the bottom of a springform pan with parchment paper. 
  3. Spray the springform pan with nonstick baking spray. 
  4. Double line the outside of the springform pan with aluminum foil.
  5. Place the springform pan in the center of a broiler pan.
  6. In a medium bowl, combine the crushed Oreos with the melted butter and salt.
  7. Press the mixture into a springform pan. Set aside.
Filling:
  1. In a large bowl, mix the cream cheese until fluffy. 
  2. Gradually, add the sugar. Mix until incorporated. Scrap down the sides.
  3. Add one egg at a time. Mix until incorporated. Scrap down the sides before adding the next egg.
  4. Add the salt, vanilla extract, and sour cream. Mix until well incorporated and smooth.
  5. Gently, fold in the chopped Oreos.
  6. Pour the filling into the crust. 
  7. Carefully add hot water to the broiler pan. Make sure no water splashes onto the filling.
  8. Bake the cheesecake for 1 hour in the oven. The center should only be slightly jiggly.
  9. Shut off the oven but leave the cheesecake in the oven with the oven door only slightly ajar.
  10. Leave the the cheesecake in the shut off oven for 1 hour.
  11. Remove from the oven and refrigerate overnight before serving.
  12. Garnish the cheesecake as desired.
Recipe adapted from Cooking Pinterest.

One year ago.....................I made Stuffed Pork Chops.
Two years ago...................I made Zucchini Fries.
Did you already know.....................
- A springform pan is a cake pan with removeable sides.
-Springform pans come in many different shapes including heart shape and square. 
-A springform pan may be initially waterproof but over time the clasp may weaken so always wrap the pan if using a water bath.

Monday, July 29, 2013

Raspberry Cheesecake Cookies

I debated about these cookies. Should they stay as cookies or be made into whoopie pies. My sister and a friend said they should be a whoopie pie. They are a soft cookie and would work but the kids voted for cookies. I realized during this debate that the kids ate the majority of the cookies. Why make a whoopie pie with only three cookies left? The kids won this debate this time.
Raspberry Cheesecake Cookies
1/2 cup unsalted butter, softened
1 (8oz.) cream cheese, softened
1/2 cup vegetable oil
1 cup sugar
1 egg 
1 Tbsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup raspberries

Directions:
  1. In a large bowl, combine the butter with the cream cheese.
  2. Add the oil and mix well.
  3. Add the sugar and incorporate.
  4. Add the egg and vanilla extract. Mix well.
  5. Stir in the flour, baking soda, and salt. Mix until combined.
  6. Fold in the raspberries.
  7. Refrigerate for 1 hour. 
  8. Preheat the oven to 350 degrees F.
  9. Line a baking sheet with parchment paper and set aside.
  10. Scoop the chilled dough onto the baking sheet with a standard size ice cream scoop.
  11. Space the cookies at least 2 inches apart.
  12. Bake the cookies for 12 minutes or until the edges are golden brown.
  13. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe adapted from this recipe.

One year ago.........................Dulce de Leche Macaroons
Did you already know..........
-Raspberries aren't just red. There are black, purple, and golden raspberries too.
-Loganberries are a hybrid of raspberries and blackberries.
-Boysenberry are a hybrid of raspberries, blackberries, and loganberries.

Thursday, March 14, 2013

Mint Cheesecake Pie

Do you like math or do you shun it? Today is mathematics day at my children's school. Their school asked the kids to wear a shirt with numbers on it. My son had lots of shirts with numbers on it but I could only find a shirt with tiny numbers on it for my younger daughter. I tried talking her into wearing one of her brother's shirt (since he wore her pants) but she wouldn't agree. My oldest daughter said it needs to be pi day and not math day. My oldest daughter said in high school the kids would bring in pies for pi day. My youngest daughter said she would rather have pie than wear one of her brother's shirts. My oldest daughter will be having pie. How about you?
Green for St. Patrick's Day!
Mint Cheesecake Pie
Crust:
1 1/2 cups oreos
6 oz. butter, melted
Filling:
2 (8 oz.) packages cream cheese, softened
2/3 cups sugar
2 eggs
1 cup sour cream
1/4 tsp mint extract
1/4 tsp green food coloring (if desired)
8 Andes mints, chopped roughly
8 oreo cookies, crushed

Directions:
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine the crushed oreos with the melted butter.
  3. Press the oreo mixture into the bottom of an 9 inch pie pan.
  4. Place the pie plate in the refrigerator to chill while preparing the filling.
  5. In a large bowl, beat the cream cheese and sugar until well incorporated.
  6. Add the two eggs and mix well.
  7. Add the sour cream and combine. Scrap down the sides to make sure the filling is incorporated.
  8. Add the mint extract and the green food coloring and mix until the filling is green throughout.
  9. Slowly, add the mint chocolates and the crushed oreos to the filling.
  10. Pour the filling into the prepared pie pan. Place the pie pan onto an aluminum lined baking sheet just in case it over flows.
  11. Bake the pie for 45 minutes or until the filling is almost set in the middle.
  12. Allow to cool for at least 10 minutes before serving or chill for a couple of hours. 
Recipe adapted from Domino Sugar.

One year ago................................I made Irish Mint Chocolate Ice Cream.
Did you already know..................
-Pi is used to calculate the ratio of a cirle's circumference to its diamater. 
-Pi is the irrational number 3.14159265359.....
-Albert Einstein's birthday is March 14th (pi day 3.14)

Monday, February 25, 2013

Blueberry Cheesecake

Cheesecake and I are not friends. I hate how good it taste. I hate that it comes in a variety of wonderful flavors. I hate to share my cheesecake. However, I will be your best friend if you share your cheesecake with me until it is gone.
New York Style Cheesecake with a Blueberry topping
Crust:
8 oz. vanilla wafer cookies (about 2/3 of the box)
1/2 cup sugar
1/4 tsp salt
8 Tbsp unsalted butter, melted

Directions:
  1. In a food processor, finely ground the vanilla wafer cookies.
  2. Add the sugar and salt. Pulse a couple of times.
  3. Add the melted butter and mix together.
  4. Press the crust mixture into the bottom of a buttered 9 1/2 inch Springform pan. Set aside.
Cheesecake filling:
5 (8 oz.) packages of cream cheese, softened
2 cups sugar
3 Tbsp all purpose flour
1/2 tsp vanilla
5 large eggs
2 egg yolks

Directions:
  1. Preheat oven to 500 degrees.
  2. On the outside bottom of the Springform pan, cover the bottom and half way up the sides with aluminum foil so no water can enter the pan.
  3. Place the Springform pan in the bottom of an oven safe roasting pan.  (So, the Springform pan is sitting inside the roasting pan and is ready for a water bath.)
  4. In an electric mixer, beat the cream cheese for about 3 minutes until smooth.
  5. Add the sugar and flour and cream for about 5 minutes until smooth.
  6. Add the vanilla and mix for about a minute.
  7. On low speed, add the eggs one at a time. Scrap down the bowl before adding the next egg. 
  8. Add the egg yolks one at a time. Scrap down the bowl after each addition.
  9. Pour the filling on top of the cookie crust inside the Springform pan.
  10. Boil some water and carefully pour the hot water into the oven safe pan so the outside of the Springpan is sitting in a water bath. Only fill the roasting pan with water half way up the side of the Springform pan. Make sure no water spills onto the creamcheese filling. (This will help prevent the top of the cheesecake from cracking. I have never had water leak into the base of my cheescake yet since I lined it with the aluminum foil. Please see youtube for some examples of a water bath if desired.)
  11. Bake the cheesecake for about 10 minutes. The top of the cheesecake should be puffed and golden brown.
  12. Reduce the temperature to 250 degrees and cook for about 45 minutes to an hour. The cake should be mostly firm with the center slightly wobbly if the pan is shaken gently.
  13. Very carefully, remove the pan from the oven and run a knife on the outside edge of the cheesecake to loosen it. 
  14. Allow the cheesecake to cool in the Springform pan.
  15. Chill the cheesecake for at least 6 hours. Make sure to loosely cover the cheesecake without allowing the plastic wrap to touch the top.
Blueberry topping:
1 (15 oz.) package of frozen wild blueberries
1 lemon zested and juiced
1/4 cup of sugar
1 Tbsp cornstarch
1 tsp cinnamon

Directions:
  1. In a small saucepan, combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and cinnamon.
  2. Bring the mixture to a boil.
  3. Reduce to low and simmer for about 10 minutes.
  4. Allow to completely cool before spooning the mixture on top of the cheesecake.
The cheesecake recipe is adapted from Smittenkitchen. The blueberry topping is adapted from Tyler Florence

One year ago.............................I made Stove Top Mac and Cheese.
Can I just eat it now?
Did you already know...............
-Cheesecake has been around since ancient Greece.
-It is believed that cheesecake was served to the Olympians during the first Olympic games.
-The Romans adapted their own version of cheesecake after conquering Greece.

Sunday, June 3, 2012

Savory Lobster and Shrimp Cheesecake

Since I am a Mainer, I had to make this dish with lobster. I really didn't have a choice, did I? When I was looking through The Pastry Queen cookbook, I made several suggestions to my husband. I mentioned how I would substitute the crab and he was all for it. I am really curious on what the other Project Pastry Queen members think of my pick this week. 
I will admit I didn't know how it would come out. My husband said that he liked it very much. He said it was close to a quiche. My oldest daughter said she could taste the cream cheese and could understand why it is called a cheesecake. Two of my children liked it. My youngest daughter didn't want to try it. She says she doesn't like lobster. I asked her if she knew she lived in Maine but it didn't influence her decision. I think maybe when her oldest brother tries it then she might. She tells me that there is no way that is happening. 
 If you like seafood and cream cheese, I would say this is a dish for you! Did I sell you on it? Were you convinced you should try it? I did like it but I need to warn you that it is very rich. It did take me about 90 minutes before the dish was done. I would recommend this dish as an appetizer so you can share.
Savory Lobster and Shrimp Cheesecake
Crust
60 saltine crackers
3/4 cups unsalted butter, melted
1 tsp freshly ground white pepper

Mascarpone Filling
1 lb uncooked shrimp, fresh (Defrost if using frozen)
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbsp unsalted butter
12 oz cream cheese, at room temperature
1 1/2 lb mascarpone cheese
5 large eggs
1/2 cup all purpose flour
1/2 lb lobster meat, cleaned and coarsely chopped 
3 green onion tops, thinly sliced

Directions:
To make the crust:
  1. Grease a 10 inch springform pan with cooking spray or a 9 x 13 inch baking pan. Set aside.
  2. In a food processor, place the crackers and pulse until fine. (The crackers can be crushed in a plastic bag by a rolling pin.)
  3. Add the melted butter and pulse until combined.
  4. Add the pepper and salt and pulse for 20 seconds.
  5. Press the mixture evenly into the pan.
To make the filling:
  1. Preheat the oven to 350 degrees F.
  2. Peel and devein the shrimp, if necessary.
  3. Rub the shrimp evenly with salt and cayenne.
  4. In a saute pan, heat the butter over medium heat.
  5. Add the shrimp to the pan and cook the shrimp for 1 to 3 minutes, until the shrimp curl and turn pink.
  6. Transfer the shrimp into a small bowl and refrigerate until needed.
  7. In a large bowl, beat the cream cheese until fluffy with a mixer.
  8. Add the mascarpone cheese and beat on medium speed for 1 minute only so the mixture doesn't curdle.
  9. Add the eggs, one at a time, beating about 30 seconds on medium-high heat after each addition.
  10. Add the flour and beat on medium speed for 1 minute. The mixture should be creamy.
  11. Coarsely chop the cooled shrimp before adding the shrimp to the mixture.
  12. Add the lobster and green onions.
  13. Fold the mixture until the seafood and green onions are incorporated.
  14. Spread the cheese mixture evenly over the saltine crust.
  15. Bake the cheesecake for 60 minutes (or 30 minutes if using a 9 x 13 pan) or until the mixture is brown on top and firm. It should not jiggle when nudged.
  16. Allow the cheese cake to cool for at least 60 minutes (30 minutes in a 9x 13 pan). 
  17. Serve in wedges or squares. The dish can be served warm or at room temperature. 
Recipe adapted from The Pastry Queen.
Since it is raining out, I had a helper today.
Did you already know....
-Live lobster should be cooked the day they are purchased.
-Lobsters need salt water so they should not be stored in tap water.
-Cooked lobster should be used within 3 days.
-Soft shelled lobster is sweeter and more tender than hard shelled lobsters.

I did use homemade mascarpone for 1 lb of this dish. I will be posting the recipe tomorrow.