Monthly Archives: January 2014

Baked Raspberry cheesecake

Did a variation from: http://americanfood.about.com/od/desserts/r/Raspberry-Swirl-Cheesecake.htm

Ingredients:
Crust

  • 1 1/2 cups Graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Filling

  • 680g cream cheese, at room temperature
  • 1 cup caster sugar
  • 1 cup sour cream
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry jam
  • 4 teaspoons fresh lemon juice
  • Fresh raspberries

Preparation:

1. Preheat oven to 175C Grease a 9-inch springform pan and line the bottom with waxed paper.2. Put the graham cracker crumbs in a medium bowl. Add the butter and toss with a fork until evenly moistened. Press the mixture over the bottom and up 1-inch of the sides of the prepared pan. Refrigerate until ready to use.

3. In a large bowl and using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

4. Pour half of the batter into the prepared pan.

5. Put the jam and lemon juice in a small saucepan and heat over low heat, stirring often, until melted and smooth. If jam has pips – strain it

Drizzle 1/4 of the jam mixture in stripes over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam.6. Swirl gently with a thin knife to marbleize the batter slightly.

7. Bake the cheesecake until firm around the edges but still slightly wobbly in the center, for 1 hour to 1 hour 10 minutes. Set the cake in the pan on a wire rack to cool completely. Wrap the cake in plastic and chill for at least 4 hours.

8. Remove the cake from the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a serving platter. Garnish with fresh raspberries.

Rating: 9/10
First attempt and it tasted great. However, I poured too much jam – should be lighter with it. Think this may have caused it to crack.
Next time will try a water bath, like i did in the basic Cheesecake recipe
Pre-baking

Pre-baking

White chocolate and cranberry cookies

20131229_184059

Ingredients:

  • 170g unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) Caster sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornflour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 135g white chocolate chips
  • 105g dried cranberries (added some macadamias)

Directions:

In a large bowl using a stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornflour, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 177c. Line a large baking sheet with baking paper. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. 

Thanks: Sally’s baking addiction

Rate: 9/10: close to the chewy cookies at Subway