Tag: cheese

Blueberry Cream Cheese Coffee Cake by Gordon Ramsay

Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.

Jump to:

Introduction and My Rating

This very special cream cheese coffee cake is much better than you will pick up the local bakery.

Think of this as the perfect combination of cheesecake with a streusel-topped coffee cake. It is simple to make with the easy to follow step by step photo instructions,

It is not a coffee cake to serve warm out the oven for breakfast. It is a make-ahead great treat for special occasions.

Variations of this recipe appear around the web in lots of places, but I think I will name this Allrecipes.com Raspberry Cream Cheese Coffee Cake as the inspiration piece since it is one of the older versions. I adapted to fresh blueberries, simplified, and organized the technique for you.

My Rating

My rating system. Great 5 out of 5

An easy rating to do.

The Fruit

I converted this to blueberries from raspberries. But almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, in addition to blueberries or raspberries, would include apricots, or cherries.

For the blueberries, you can use fresh or frozen. Either will do fine and no need to thaw frozen berries.

🥘The Pan

This recipe calls for a 9-inch springform pan. It needs to be well coated with flour.

No springform pan? An 8-9 nine squire pan would do, but it needs to be deep. I suggest covering the bottom with a piece of parchment paper along with flouring the sides.

✔️Tips

This crust would become dry if overcooked, so be careful.

A nice glaze would be good on this cake.

Storage: Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.

📖Blueberry Recipes

Oven Baked Blueberry Pancakes

Blueberry Cream Cheese Bars

Old Fashion Blueberry Cobbler

Whole Wheat Blueberry Muffins

🔪Instructions

blueberries, eggs and cheesecake ingredients

Preheat oven to 350° conventional with a rack in the middle.

cutting butter into flour with pie cutter in clear bowl

Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.

removing one cup of flour mixture from bowl

Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.

round baking pan coated with flour

Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.

spread cust over pan and sides with spatula

Spread over the bottom and up the sides about 1/4 inch thick.

using an electric mixer to beat egg into mixture

In a mixing bowl place 8 oz cream cheese,1/4 cup sugar, and one egg. Beat with an electric hand mixer until smooth and a little fluffy—about 2 minutes.

adding blueberries to top of filling

Add filling to crust and top with blueberries.

using a spatula to fold the crust over the edge of the filling

Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.

flour mixture on the top of the cake

Cover with topping.

coffee cake on cooling rack

Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.

slice of blueberry coffee cake on spatula

Cool completely before cutting,

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📖 Recipe

Blueberry Cream Cheese Coffee Cake

From Dan Mikesell AKA DrDan

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Servings #/Adjust if desired 12 servings

Ingredients

Instructions

Preheat oven to 350° conventional with a rack in the middle.
Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.
Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.
Spread over the bottom and up the sides about 1/4 inch thick.
In a mixing bowl place 8 oz cream cheese, 1/4 cup sugar, and one egg. Beat with electric hand mixer until smooth and a little fluffy. About 2 minutes.
Add filling to crust and top with blueberries.
Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.
Cover with topping.
Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.
Cool completely before serving.

Recipe Notes

Pro Tips

A springform pan is almost required. But you can use a 9-inch round pan but it needs to be deep, Cover the bottom with parchment paper if you do this.
This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw.
You can use other fresh fruit or even preserves. Raspberry, apricot, or cherry are good choices.
Do not cut before completely cooled.
Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 365kcalCarbohydrates : 37gProtein : 5gFat : 21gSaturated Fat : 14gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 85mgSodium : 210mgPotassium : 45mgFiber : 1gSugar : 20gVitamin A : 700IUCalcium : 40mgIron : 0.9mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

Editor’s Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

The girls after grooming.

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Blue Cheese and Garlic Compound Butter by Gordon Ramsay

Make that steak or vegetables pop with this wonderful blue cheese and garlic compound butter. Add layers of butter, garlic, and blue cheese to make the meal extra special.
Image of Blue Cheese and Garlic Compound Butter on a strip steak

Jump to:

Introduction and My Rating

There are as many compound butter recipes as there are people. Well almost.

After reading many of these recipes, we came up with what my wife really wanted, great blue cheese taste with a bunch of garlic and butter. We have repeated this many times since.

My Rating

My rating system. Great 5 out of 5

Excellent addition to steak, veggies, or even a baked potato.

🧂Ingredients

The Butter

I use regular salted butter softened a little be sitting at room temperature or softened slightly in the microwave. If you use unsalted butter, you should add about one-quarter teaspoon of salt.

The Blue Cheese

Blue cheese crumbles are made for salad toppings and are perfect here but you can use any blue cheese you have and just break it up to incorporate it completely. 1/2 cup of crumbles is about 2 ozs of weight.

Other Ingredients

Now comes the fun. You can add almost anything you think would be good: Garlic, fresh herbs, shallots, scallions, spices, zest from fruits, cheeses, but almost anything you want. Now, I think the combination I have here is exceptionally good, and my wife has made me repeat it many times.

👨‍🍳Uses

Most commonly, compound butter is added to steaks. We commonly use it on strip steaks to make them exceptional for special dinners. But use it on any steak like ribeye or t-bones.

It will also add a ton of flavor to vegetables or a baked potato.

A little goes long ways. A tablespoon or two is more than enough for lots of flavors.

❄️Storage

While butter stores well, there are fresh components here. I feel that 3 to 4 days refrigerated is as long as I would trust it.

For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.

🐄Steak Recipes

Pan Seared Oven Roasted Strip Steak

How to Grill a Strip Steak on a Gas Grill

How to Grill a Ribeye Steak on a Gas Grill

How to Grill a T-bone or Porterhouse Steak – A Tutorial

🔪Instructions

blue cheese and ingredients for compound butter

Allow one stick ( 1/2 cup) butter to come to room temperature. You can speed that up some with the microwave.

mixing compound butter in small bowl with fork

Combine with 1/2 cup blue cheese crumbles. One tablespoon fresh chopped parsley, one teaspoon dry basil, and two cloves crushed garlic.

rolling a log of compound butter in parchment paper

Form into a roll in parchment paper and allow to firm up in a refrigerator for 1-2 hours before serving.

pat of compound butter on grilled strip steak

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📖 Recipe

Blue Cheese Compound Butter on a strip steak

Blue Cheese and Garlic Compound Butter

From Dan Mikesell AKA DrDan

Make that steak or vegetables pop with this wonderful blue cheese and garlic compound butter. Add layers of butter, garlic, and blue cheese to make the meal extra special.

Prep Time 5 mins

Cook Time 0 mins

Total Time 2 hrs 5 mins

Servings #/Adjust if desired 12

Ingredients

Instructions

Allow one stick ( 1/2 cup) butter to come to room temperature. You can speed that up some with the microwave.
Combine with 1/2 cup blue cheese crumbles. One tablespoon fresh chopped parsley, one teaspoon dry basil and two cloves crushed garlic.
Form into a roll in parchment paper and allow to firm up in a refrigerator for 1-2 hours before serving.

Recipe Notes

Pro Tips

Use softened butter to make mixing easier.
I suggest salted butter but if you use unsalted butter, add 1/4 teaspoon salt per stick of butter.
Add other ingredients if you want.
You can use blue cheese other than crumbles if you break it up. 1/2 cup of crumbles is about 2 ozs of weight.
While butter stores well, there are fresh components here. I feel that 3 to 4 days refrigerated is as long as I would trust it.
For freezing, I generally will cut the compound butter into slices of about a tablespoon each, seal tight, and flat before freezing. We can then take out a few when needed. They are good for 2 to 3 months.
Good on any type of steak along with vegetables and potatoes.

Nutrition

Calories : 89kcalCarbohydrates : 1gProtein : 1gFat : 9gSaturated Fat : 6gCholesterol : 25mgSodium : 146mgPotassium : 14mgSugar : 1gVitamin A : 307IUVitamin C : 1mgCalcium : 33mgIron : 1mg

Course :American

Cuisine :American

Editor’s Note: Originally Published July 10, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Molly and Lilly walking in the yard

Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia by Gordon Ramsay

Tomahawk Steak is a cut of ribeye beef that includes the rib bone, which, when cooked, adds a variety of flavour and succulence to the meat. It is named after the tomahawk axe that it resembles.
Traditionally you sear a steak over a very high heat, and then finish the cooking in the oven until the desired doneness. Reverse searing, which is the perfect method for cooking a medium-rare or medium steak, is the reverse of this process.
The reverse sear I am using here is a 2-step process:
1.) Slow-roasting the steak in the oven at 120C/250F for 30-40 minutes.
2.) Searing it in a blazing hot skillet (cast iron or heavy stainless steel) to finishing it off.

	Gorgonzola Butter
1×1-1.2 kg Tomahawk steak (or 2x600g cowboy steak) Herb infused avocado oil (or olive oil) Salt and freshly milled pepper 50 g Macadamia nuts, salted & toasted, for serving Fresh herbs, for garnishing	100 g Unsalted butter, softened 70 g Gorgonzola, crumbled 1 clove Garlic, crushed 1 tsp Fresh thyme leaves Salt and freshly milled pepper

To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and freshly milled pepper.
Preheat oven to 120C/250F. Place the steak on a wirerack set on a baking tray. Roast the steak for 30-40 minutes until it reaches an internal temperature of 50C/120F. Remove the steak from the oven. Tent it with foil and let the steak rest 10 minutes while you preheat your skillet.
Heat a large skillet with 1 tablespoon of avocado oil on high until blazing hot. Carefully place the steak into the hot skillet and sear for 2 minutes on one side, then flip and sear for another 1 minute or until the internal temperature reaches your desired level of doneness. For medium-rare, you want an internal temperature of 57C/135F.
Generously spoon the blue cheese butter over the steak, garnish with macadamia nuts, fresh herbs and serve alongside your choice of sides. Unlike with other methods, there is no need to let your steak rest before serving as you already did that before you seared them.