Tag Archives: vanilla

Cheesecake with Blueberry Sauce, Recipe

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There are fluffy-cheesecake people and dense-cheesecake people. Then there are people like me who like any and all cheesecakes. Fluffy, dense, light, heavy, ricotta, cream cheese, plain, flavored. Bring it.

My brother, Jeremy, is actually the cheesecake master in our family. About 8 years ago he flew in from Tokyo, where he lives, to Sonoma, where my dad was currently living (we bounce around a bit), where we met up for Christmas. He made a cheesecake that, to this day, my dad still raves about. Anytime I even mention cheesecake my dad immediately references this amazing cheesecake that was made years and years ago. I think my brother had it right by making one stellar cake to leave us all craving more. So, like much of my childhood, here I am trying to imitate my big brother.

This is a very dense, New York style cheesecake. Hope you like it as much as I did!

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Cheesecake
From Seasons and Suppers
Adapted from ”New York Cookbook,” by Molly O’Neill via the New York Times

1/4 – 1/2 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar
3 tablespoons sifted cornstarch
30 ounces (3 3/4 large packages) cream cheese, softened
1 large egg
1/2 cup heavy (35% whipping) cream
3/4 teaspoon vanilla extract

Blueberry Sauce:
1 1/2 cups blueberries (wild, if you can find them)
1/3 cup white granulated sugar
1 Tbsp. cornstarch
1/2 cup water

Pre-heat your oven to 350° F. Butter the bottom and sides on an 8-inch spring form pan.

You can use a 10-inch but the cake will be thinner. Take the graham cracker crumbs and sprinkle evenly over the bottom of the pan, just so it covers the bottom of the pan without any bare spots. Place the pan in the fridge.

In a large bowl (or bowl of stand mixer), whisk together the sugar and the cornstarch. Beat in the cream cheese and then the egg. Slowly add in the heavy cream, beating constantly. Add the vanilla and mix well.

Remove pan with cracker crumbs from the fridge. Pour this mixture into the prepared pan. Bake in the preheated 350° F. oven until the top is golden, about 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours at room temperature, then refrigerate, 4 hours or more.

Prepare Blueberry Sauce: Combine sugar and cornstarch in small saucepan. Take 1/2 cup of the blueberries and crush with a fork. Add to the saucepan with 1/2 cup of water. Stir. Bring to a boil and cook until sauce is thickened and translucent. Remove from heat and add remaining 1 cup of blueberries. Allow to cool at room temperature.

Serve cheesecake drizzled with blueberry sauce.

Looking for something to do with your leftover cheesecake? Try these Cheesecake Pops!

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Gingerbread Cupcakes with a Lemon Cream Cheese Frosting, Recipe

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Gingerbread is great and all but Gingerbread CUPCAKES? Sign me up!

The lemonyness of this frosting really goes really nicely with the spice of these cupcakes, what a perfect combination. As you can see from the image I had to take the cupcakes into work as I was finding they were going much too well with my afternoon cup of coffee, morning cup of tea, late night glass of milk… you get the point.

Gingerbread Cupcakes with Lemon Cream Cheese Frosting
From Gonna Want Seconds and slightly adapted from Epicurious

Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup)-softened
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda

Frosting:
8 ounce cream cheese, softened
1 1/2 cups confectioners’ sugar
1/2 stick (1/4 cup)
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice

Instructions:

Cupcakes
1. Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt.
2. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth.
3. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture until the baking soda is dissolved.
4. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture.
5. Stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
6. Line twelve 1/2-cup muffin tins with paper liners and pour the batter into the liners, filling them evenly with all the batter.
7. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

Frosting:

1. In a bowl cream together the cream and cheese, softened butter until smooth.
2. Add the confectioners’ sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
3. Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread or pipe the frosting on the cupcakes and EAT.

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