02-04-10
Cheesecake-Filled Pumpkin Cupcakes
Makes 12 Servings
Ingredients:
- Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
- In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
- Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
- Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
- Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
02-02-10
Quick Mini Chocolate Cheesecakes
Makes Servings
Ingredients:
1/4 cup(s) semisweet or bittersweet chocolate chips, melted
1/2 cup(s) part-skim ricotta
12 chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry
Directions:
1. Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
NUTRITION INFORMATION: Per serving: 61 calories; 3 g fat
01-10-10
Cookies ‘n Cream Mini Cheesecakes
Makes 24 Servings
Ingredients:
16 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
4 creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening
Directions:
1. Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
2. In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
3. Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
4. Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.
NUTRITION INFORMATION: Per serving: 100 calories; 6 g fat; 0 g fiber
11-24-09
Chocolate Chip Tiramisu Cheesecake
Makes 12 Servings
Ingredients:
Directions:
- Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.
- Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.
- Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.
- Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.
08-30-09
Lemon Cheesecake Squares with Fresh Berries
Makes 16 Squares
Ingredients:
Crust:
9 whole graham crackers
5 tablespoons butter
Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries
Directions:
For crust:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8×16-inch strip; place in 8×8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
08-27-09
Pumpkin-swirl Cheesecake
Makes 16 Servings
Ingredients:
25 ginger snaps, finely crushed
1/2 cup finely chopped pecans
1/4 cup butter (melted)
4 packages (8 oz. each) cream cheese softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash cloves
Directions:
1. Preheat over to 325*. Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9″ springform pan.
2. BEAT: cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each additon just until blended. Remove 1 1/2 cups of batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layer. Cut through batter with knife sever times for a mable effect
3. BAKE: 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store any leftovers in refrigerator.
Nutrition Info: 363 Calories, 28 g Fat, 1 g Fiber, 25 g Carbohydrates, 7 g Protein
06-21-09
Brownie-Bottom Lemon Cheesecake
Makes 10 to 12 Servings
Ingredients:
Crust:
Nonstick vegetable oil spray
6 tablespoons all purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
3 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1/4 cup (packed) golden brown sugar
1 large egg
1/2 teaspoon vanilla extract
Filling:
5 8-ounce packages cream cheese, room temperature
13/4 cups sugar
2 tablespoons all purpose flour
1 tablespoon finely grated lemon peel
4 teaspoons fresh lemon juice
5 large eggs
2 large egg yolks
1/2 cup sour cream
1/4 cup heavy whipping cream
Topping:
1 cup sour cream
Bittersweet chocolate curls or shavings
1 lemon, halved lengthwise, thinly sliced crosswise
Special Equipment:
9-inch-diameter springform pan with 2 3/4-inch- to 3-inch-high sides
Offset spatula
Directions:
For crust:
Preheat oven to 350°F. Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.
Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes. Maintain oven temperature.
For filling:
Place pan with cooled crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, flour, lemon peel, and lemon juice; beat until smooth. Add eggs and yolks, 1 at a time, beating just until incorporated after each addition. Beat in 1/2 cup sour cream and whipping cream. Pour filling over brownie crust in pan; smooth top.
Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes. Remove cake from oven. Maintain oven temperature.
For topping:
Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center). DO AHEAD: Can be made 2 days ahead. Keep chilled.
Remove pan sides from cake. Run thin sharp knife between pan bottom and crust to loosen. Using 2 metal spatulas as aid, transfer cake to platter. Garnish top edge of cake with chocolate curls and lemon slices.