This is a Nigella recipe from my friend S (yes, that S, of the famed 'The London Diaries'! Check it out under my Favorites tab). It's a British recipe, so I've done my best to translate everything over into American cooking terms and ingredients. However, I will also include the link to the original recipe, for my readers in the U.K.!
Also, I'm including a video that S sent me of Nigella making this cheesecake. If you've never seen Nigella Lawson in action, you're missing out! She has a way of making everything she cooks seem sensual and sexy. To quote S, it's almost like "food porn"! Not to mention, she cooks in a robe. So, there's that!
Anyways, without further ado...
Here's the link to the original recipe
http://www.nigella.com/recipes/view/CHOCOLATE-PEANUT-BUTTER-CHEESECAKE-5309
Here's the Americanized version of the recipe
Base
2 1/4 cups graham cracker crumbs
1/3 cup salted peanuts
1/2 cup dark chocolate chips
3 1/2 tbsp softened unsalted butter
Preheat oven to 300
Process the base ingredients in a food processor or blender
When it comes together in a clump, put it into a springform pan and press along the bottom and sides to form a crunchy crust
Place into fridge while you make the filling
Filling
2 cups cream cheese
3 eggs PLUS 3 egg yolks
1 cup ultra fine sugar (If you can't find ultra fine sugar at the grocery store, you can take regular sugar and process or blend until fine)
1/2 cup sour cream
1 1/2 cups creamy peanut butter
Place filling ingredients into a processor or blender and mix until smooth
Pour filling on top of the base in the springform pan
Bake for one hour. The top should feel set and dry. If not, bake a little longer.
Set aside while you make topping
Topping
1 cup sour cream
1/2 cup milk chocolate chips
2 1/2 tbsp soft brown sugar
Warm topping ingredients in a small saucepan, over low heat, whisking to blend in chocolate as it melts.
Remove from heat
Spread topping gently over the cheesecake, trying not to break the surface of the cheesecake, or it will marble
Bake for 10 minutes
Remove from oven, allow to cool, then refrigerate overnight, before serving
And finally! Here's the link to the video
http://www.youtube.com/watch?v=mlyFkauPQKI
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Sunday, July 17, 2011
Friday, June 10, 2011
Double the Sweetness (Pineapple Dream Cake & Strawberry Cheesecake)
Because I seem to be rolling out the posts today (hubby is at work, little man is in bed, so why not?), let's talk dessert!
I have not one, but TWO dessert recipes to share with you. A super simple one and one that requires a little more effort. (The effort makes it all the more worth it!)
The first one is for Pineapple Dream Cake. My sister and I made it together once for a dinner at our dad's and I've made it a few times over the years. Like I said, it's simple. Oh, and did I mention, it tastes sooo good?!
Ingredients
1 angel food cake (You could make it yourself, but since I told you this was simple, do what I do and go store bought!)
1 container Cool Whip
1 small package Jello Instant Pudding and Pie Filling Vanilla Flavor
1 can CRUSHED pineapple
Directions
Drain pineapple well and combine in a large bowl with Cool Whip and Jello mix.
Cut cake in half, horizontally. I've found it's easiest to leave the cake in its package when doing this. Because it has that plastic piece in the middle, it helps hold the cake in place while you're cutting.
After cutting the cake, remove the top layer and spread the pineapple mixture on the bottom layer. This way, when you put the top layer on and cut into it, you have cake, pineapple mixture, cake.
Return the top layer to cake and spread the remaining mixture on the entire outside of the cake. It's best to use a silicone spatula to help smooth this on evenly.
And voila! It can be served immediately or refrigerated for later usage.
I've also cut up strawberries and placed them on the outside of the cake, but they are optional.
NOW....
Here's the one that requires some effort. But it's so good! It's for a homemade strawberry cheesecake. I found the recipe on allrecipes.com. I've made it 3 or 4 times and it's always a hit.
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or margarine
2-10 oz packages of frozen sweetened strawberries, thawed
1 tbsp cornstarch
3-8 oz packages cream cheese, softened
1-14 oz can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tbsp water
Directions
Combine graham cracker crumbs, sugar, and butter. Press into the bottom of an ungreased 9-in springform pan. Refrigerate for 30 min. (I must confess-before this recipe, I had no idea what a springform pan was! However, I found one at Walmart)
In a blender, combine the strawberries and corn starch. Cover and process until smooth.
Pour into a sauce pan and bring to a boil. Continue boiling for 2 minutes. You must also stir the sauce during the 2 minutes.
Remove from heat and set aside 1/3 cup of the strawberry sauce. Cover and refrigerate the remainder for serving.
In a mixing bowl, beat the cream cheese until light and fluffy. (Make sure the cream cheese is softened, or you will have a ton of trouble getting it to mix well. I know from experience!)
Gradually beat in the milk. Add the lemon juice and mix well. Add the eggs and beat on low, just until combined.
Pour half this mixture over your crust. Then, drop half of your reserved strawberry sauce onto the cream cheese layer.
Carefully spoon the remainder of the cream cheese over the sauce. (If you're anything like me, this doesn't work so well. All mine kind of mixed together. But it still tasted awesome!)
Drop the remaining strawberry sauce on top of this. Then, with a butter knife, cut through the top layer to swirl the strawberry sauce.
Bake at 300 for 45-50 min. Cool for 10 minutes. Run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate overnight.
When you're ready to serve, use the tbsp of water to thin the strawberry sauce. Spoon it over the cheesecake.
Side Note: Every time I've made this, it comes out cracked. It's set, but for some reason, it never comes out smooth on top. However, it doesn't affect the final product. So if it happens to you, no worries! If it doesn't happen to you, then tell me what I'm doing wrong! ;)
I have not one, but TWO dessert recipes to share with you. A super simple one and one that requires a little more effort. (The effort makes it all the more worth it!)
The first one is for Pineapple Dream Cake. My sister and I made it together once for a dinner at our dad's and I've made it a few times over the years. Like I said, it's simple. Oh, and did I mention, it tastes sooo good?!
Ingredients
1 angel food cake (You could make it yourself, but since I told you this was simple, do what I do and go store bought!)
1 container Cool Whip
1 small package Jello Instant Pudding and Pie Filling Vanilla Flavor
1 can CRUSHED pineapple
Directions
Drain pineapple well and combine in a large bowl with Cool Whip and Jello mix.
Cut cake in half, horizontally. I've found it's easiest to leave the cake in its package when doing this. Because it has that plastic piece in the middle, it helps hold the cake in place while you're cutting.
After cutting the cake, remove the top layer and spread the pineapple mixture on the bottom layer. This way, when you put the top layer on and cut into it, you have cake, pineapple mixture, cake.
Return the top layer to cake and spread the remaining mixture on the entire outside of the cake. It's best to use a silicone spatula to help smooth this on evenly.
And voila! It can be served immediately or refrigerated for later usage.
I've also cut up strawberries and placed them on the outside of the cake, but they are optional.
NOW....
Here's the one that requires some effort. But it's so good! It's for a homemade strawberry cheesecake. I found the recipe on allrecipes.com. I've made it 3 or 4 times and it's always a hit.
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or margarine
2-10 oz packages of frozen sweetened strawberries, thawed
1 tbsp cornstarch
3-8 oz packages cream cheese, softened
1-14 oz can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tbsp water
Directions
Combine graham cracker crumbs, sugar, and butter. Press into the bottom of an ungreased 9-in springform pan. Refrigerate for 30 min. (I must confess-before this recipe, I had no idea what a springform pan was! However, I found one at Walmart)
In a blender, combine the strawberries and corn starch. Cover and process until smooth.
Pour into a sauce pan and bring to a boil. Continue boiling for 2 minutes. You must also stir the sauce during the 2 minutes.
Remove from heat and set aside 1/3 cup of the strawberry sauce. Cover and refrigerate the remainder for serving.
In a mixing bowl, beat the cream cheese until light and fluffy. (Make sure the cream cheese is softened, or you will have a ton of trouble getting it to mix well. I know from experience!)
Gradually beat in the milk. Add the lemon juice and mix well. Add the eggs and beat on low, just until combined.
Pour half this mixture over your crust. Then, drop half of your reserved strawberry sauce onto the cream cheese layer.
Carefully spoon the remainder of the cream cheese over the sauce. (If you're anything like me, this doesn't work so well. All mine kind of mixed together. But it still tasted awesome!)
Drop the remaining strawberry sauce on top of this. Then, with a butter knife, cut through the top layer to swirl the strawberry sauce.
Bake at 300 for 45-50 min. Cool for 10 minutes. Run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate overnight.
When you're ready to serve, use the tbsp of water to thin the strawberry sauce. Spoon it over the cheesecake.
Side Note: Every time I've made this, it comes out cracked. It's set, but for some reason, it never comes out smooth on top. However, it doesn't affect the final product. So if it happens to you, no worries! If it doesn't happen to you, then tell me what I'm doing wrong! ;)
Subscribe to:
Posts (Atom)