Tag: cheesecake

WHITE CHOCOLATE CHEESECAKE & TIPS FOR A BETTER CHEESECAKE

This White chocolate Cheesecake is so easy (since you don’t have to bake it!) and is a definite crowd pleaser.

FLUFFY WHITE CHOCOLATE CHEESECAKE

Courtesy of the Jello White Chocolate Pudding Box

1 pkg (8oz) Philadelphia Cream Cheese, softened
1 & 1/4 cups cold milk
1 pkg (3.3oz) JELL-O White Chocolate Flavor Instant Pudding
1 1/2 cups (Half of an 8oz tub) thawed Cool Whip whipped topping
1 Graham Pie Crust (6oz)

Beat cream cheese and 1/4 cup milk in large bowl with whisk until blended.

Add remaining milk and dry pudding mix. Beat for 1 minute. Stir in Cool Whip & spoon into crust.

Refrigerate for at least 4 hours, until set.

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I found this page of information in a family recipe book, I’m not sure where it came from but I wanted to pass on the information for you. I’m pretty sure it was sponsored by Philadelphia Cream Cheese, so take tip #1 for what it’s worth. Most of the information pertains to baked cheesecakes (as opposed to the easy no-bake recipe I shared above!) but even still, I think it’s helpful. Enjoy!!

Tips for a Better Cheesecake

1. Use Philly

During tests of New York Style cheesecake made with Philadelphia Cream Cheese versus store brand versions, consumers rated Philadelphia Cheesecake as better tasting.

Cut cream cheese into cubes for faster softening and easier mixing

2. Set Out Ingredients

This allows ingredients to come to the same temperature before baking.

Set out ingredients on counter about 10 minutes before starting.

3. Use a Springform Pan

A springform pan with a removable outer rim allows for easy release of cheesecake while leaving crust intact.
Use a heavy-gauge pan and the size called for in recipe for even baking.

Spray sides of pan lightly with cooking spray before filling to help prevent cheesecake from sticking and cracking.

4. Preheat Oven

While preparing filling, heat oven to recommended temperature to ensure proper heat level when ready to bake.

Bake cheesecakes on middle rack of oven unless recipe indicates otherwise.

Help prevent cheesecake from cracking by baking it in a moist oven. Place a 13×9 inch baking pan half-filled with hot water on bottom rack of oven while cheesecake bakes on middle rack.

5. Do Not Over-beat

Over-stirring can add too much air into batter, which can cause cheesecake to crack.

Beat in eggs, one at a time, on low speed until just blended. You can also stir eggs in by hand with a spatula.

Gently stir in flavoring ingredients such as chocolate, fruit or nuts at the end of the mixing process or as directed in recipe.

6. No Peeking

Opening the oven door while cheesecake is baking causes drafts that may lead to cracking. Cheesecake is done if the top is slightly puffy and set except for a small area in the center that should still appear soft and jiggly. This will set upon cooling.

Do not insert a knife into the center to check for doneness as this will also cause cracking upon cooling.

When done, remove cheesecake from oven and place on wire rack (But don’t remove cheesecake from pan – see #7)

7. Loosen Immediately

To prevent cracking, immediately run a knife or thin metal spatula around the edge of the cheesecake to loosen from sides of pan.

Do not unlock fastener or remove from pan right away.
Cool cheesecake, away from drafts, for about an hour before refrigerating.

To remove pan, unlatch fastener and lift straight up, away from cheesecake. Refrigerate cheesecake for time indicated in recipe or overnight to allow flavors to blend.

Now that you are a cheesecake expert, try my Rocky Road Cheesecake – Recipe Here

Pumpkin Whoopie Pies with Bourbon Cream

Miniature pumpkin whoopie pies filled with bourbon cream. Yum!

This Halloween, go ahead and tell your kids you won’t be sneaking any of their chocolate. You have something better, and it’s for grown-ups only: mini pumpkin whoopie pie with bourbon cream. Because a touch of bourbon is definitely in order if the trick-or-treaters in your neighborhood are anything like the ones in mine. I swear, last year they were lined up at my door waiting for me to come home from work (they actually waited for me to get out of my car, go inside, and come back with candy) and there was a steady parade of ghosts and goblins streaming by until well after 8pm. By the end of the night, I was cold, hungry, and cranky!

This year I’ll be prepared with soup in the crockpot, so I can actually eat something nutritious, and a platter of these boozy pumpkin whoopie pies to help keep my sanity. I’m actually kind of looking forward to it!

As an added bonus, these whoopie pies fit in perfectly with the challenge that Gold Medal gave me this month: make a baked treat using at least four ingredients from a list they provided (pumpkin, marshmallow, banana, chocolate chips, bourbon, sour cream, maple syrup, caramel, coconut, toffee, nuts, peanut butter, cream cheese, molasses, and cinnamon). I almost made some crazy spiked rocky road brownies, but couldn’t pass up the allure of the pumpkin. I think I made the right call!

Pumpkin Whoopie Pies with Bourbon Cream

Author: Lauren Keating

Serves: 8

Ingredients

For the Pumpkin Cake:

1 cup Gold Medal® all purpose flour
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground ginger
2 tablespoons butter, softened
¼ cup sugar
2 tablespoons vegetable oil
1 egg
1 cup pumpkin puree
2 tablespoons milk

for the Bourbon Cream:

3 ounces reduced fat cream cheese
3 tablespoons butter, softened
¾ cup powdered sugar
1 tablespoon bourbon

Preparation

Heat oven to 350ºF. Line a baking sheet with parchment paper.
In a mixing bowl, combine the first 7 ingredients (through the ginger). Mix well.
In a second bowl, beat together the butter and sugar until light and fluffy. Beat in the oil and egg; Stir in the pumpkin. Mix in half of the dry ingredients. Stir in the milk, then mix in the remaining dry ingredients.
Drop rounded teaspoons of batter onto the prepared baking sheet. Use the back of the spoon to smooth out any lumps and bumps. Bake for 12 minutes, or until puffy and cooked through. Let cool completely.
Use an electric mixer to beat together the cream cheese and butter until it’s smooth. Slowly mix in the powdered sugar to form a stiff icing. Stir in the bourbon. Cover and chill until ready to use.
To assemble the whoopie pies, spoon a heaping teaspoon of filling onto the flat sides of 8 cakes. Top with remaining cakes, pressing down gently.
Store in the refrigerator, bringing to room temperature before eating.

3.2.2124

Disclosure: This post was brought to you in partnership with Gold Medal Flour. Thank you for helping support the brands that keep me inspired in the kitchen.

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CHOCOLATE & WHITE CHOCOLATE CHEESECAKE COOKIE BARS

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG
AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I HIT THE JACKPOT WHEN I RECEIVED ANNIE’S NOMS! SO MANY AWESOME CHOICES. I SETTLED ON HER BLACK AND WHITE CHEESECAKE BARS AND SO HAPPY I DID. THESE ARE WINNING BARS!!!!

Black and White Cheesecake Bars

Author: ANNIE’S NOMS

For the base:
2 sticks + 2tbsp unsalted butter, at room temp
2 cups white sugar
2 eggs
2⅓ cups all purpose flour
½ cup cocoa powder
1tsp baking soda
For the cheesecake filling:
½ cup, heaping, white chocolate chips
10.5oz full fat cream cheese
⅓ cup icing sugar
1 egg

Instructions

No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
Make the base
first – place the butter and sugar into a large bowl or the bowl of your
stand mixer and beat until light and fluffy, about 2 minutes on
med-high speed.
Add in the eggs
and mix until well incorporated. Sift the flour, cocoa powder and baking
soda together into a medium bowl and stir until well incorporated. Add
the flour mix into the wet ingredients and mix until a soft dough forms.
Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
With the remaining
¾ of the dough, press it into the baking pan and then place it in the
fridge for 20-30 minutes. During this time preheat the oven to 325F.
Once the base is
chilled, place it in the oven to bake for 20-25 minutes until slightly
risen and puffy, turn off the oven and allow to cool completely before
making the cheesecake layer.
Once the base is
cooled it’s time to make the cheesecake layer! Preheat the oven to 325F.
Place the white chocolate chips into a heatproof bowl and place over a
small saucepan of simmering water. Stir until melted, then leave to one
side to cool briefly.
Place the cream
cheese and icing sugar into a medium sized bowl and beat together until
light and fluffy, add in the egg and mix until well incorporated, about 1
minute on med-high speed. Add in the melted chocolate and mix on low
until well incorporated.
Pour the mixture
all over the base and smooth slightly with a spatula. It doesn’t have to
be perfectly smooth! Take out the reserved ¼ of the dough and crumble
it over the top of the cheesecake layer.
Place in the oven
for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just
set and the crumbled topping is slightly firm to touch.
Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
Bars will keep in an airtight container in the fridge for 2 days.