eat in my kitchen

To cook, to bake, to eat and to treat.

Tag: cheesecake

Crème Brûlée Tangerine Cheesecake in a Jar for Christmas

Crème Brûlée Cheesecake

Eat In My Kitchen turned 3! So much has happened around me in the past few weeks that I forgot my blog’s birthday on the 23rd November.

I usually create a recipe for this special day – at least in the past 2 years – but now we’re all so busy contemplating lunch and dinner menus for December’s upcoming festivities, that I decided to skip the birthday bash and move straight on to Christmas. I came up with a dessert that’s delicious, gorgeous, and practical in equal measure, a crème brûlée cheesecake in a jar. Its shiny golden prettiness is the perfect finish for a festive table. You can easily bake the cake a day in advance and keep it in the fridge. Sprinkled with sugar, it only needs a few seconds under the hot flame of a blow torch before you and your guests can indulge in the sweeter things in life.

My cheesecake base is made with oat cookies (you can find a recipe for oat cookies in my book on page 234), the filling is a mixture of rich mascarpone and cream cheese refined with tangerine, cinnamon, and vanilla. You could also bake one big cake in a 20cm / 8″ springform pan, but it’s so much more fun to present these beautiful little jars to your friends and family.

Before you jump to the recipe, I’d like to ask you for two favours:

Food52‘s cookbook competition, the famous Piglet Tournament, is now open. You can nominate your favourite cookbook and I’d be jumping with joy if you consider giving your vote to the Eat In My Kitchen book. 2016 has brought many wonderful cookbooks to the shelves, but luckily you can vote for more than one book. You can find the form to nominate here, the deadline is the 30th December.

And here’s my second question:

It would be fantastic if you could also drop a review for my book on Amazon, here are the links:

Amazon US

Amazon UK

Amazon Germany

Thank you so much! Happy 3rd Advent!! xx

Crème Brûlée Cheesecake

Crème Brûlée Tangerine Cheesecake

You’ll need 10-12 maison glass jars or ramekins for this recipe.

Serves 10-12

For the base

oat cookies 210g / 7 1/2 ounces
unsalted butter, melted and cooled, 60 / 1/4 cup

For the filling

cream cheese, at room temperature 300g / 
11 ounces
mascarpone, at room temperature 250g / 9 ounces
granulated sugar 100g / 1/2 cup
vanilla pod, split and scraped, 1/2
3 large organic eggs 3
cornstarch 1 heaping teaspoon
freshly grated tangerine zest 1 tablespoon
freshly squeezed tangerine juice 3 tablespoons
ground cinnamon 1/4 teaspoon
fine sea salt 1/8 teaspoon

For the topping

granulated sugar
tangerine zest (optional)

For the base, crush the cookies in a food processor or blender until finely ground. Transfer to a large bowl, add the melted butter, and stir until well combined. Divide the cookie mixture between the glass jars or ramekins, using the bottom of a shot glass to press it firmly and evenly into the jars, especially along the edges. Freeze for 20 minutes.

Place a deep roasting pan, large enough to fit the glass jars comfortably, on the lowest rack of the oven. Preheat the oven to 160°C / 325°F. Fill a kettle with water and bring to the boil.

For the filling, in a large bowl, use an electric mixer to beat the cream cheese, mascarpone, sugar, vanilla seeds, eggs, cornstarch, tangerine zest, tangerine juice, cinnamon, and salt until well combined.

Pour the cheesecake batter on top of the chilled cookie base and transfer the jars to the roasting pan in the oven. Slowly pour the boiling water into the roasting pan until it comes about one third to half way up the sides of the jars. Bake for about 20 minutes or until the filling is just set but still slightly wobbly in the center. Turn off the oven, leave the oven door slightly open, and let the cheesecake cool for about 5 minutes, then take the cheesecake out of the oven and let cool to room temperature. Once cool, the cheesecake can be refrigerated for 2 to 3 days. Or, you can finish the crème brûlée topping right away for serving. (Don’t refrigerate the cheesecake when it’s still warm, or the base will turn soggy.)

For the topping, sprinkle a generous amount of sugar on top of the cheesecakes, about 1 teaspoon for each jar. Using a blow torch, burn the sugar until golden brown. Let it cool for a couple minutes until the burnt sugar is hard, sprinkle with tangerine zest, and serve immediately.

Crème Brûlée Cheesecake

 

Crème Brûlée Cheesecake-2

 

Crème Brûlée Cheesecake

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll with Mascarpone and Blackberries

Some days call for lavish teatime treats, especially when it’s Sunday and I’m in the mood to spoil myself with some tasty calories. The 7th day of the week should be dedicated to rest and calm, but in my life it’s also dedicated to baking. I take advantage of the fact that there are no duties and tasks waiting to be taken care of, so I can give my full attention to a quiet kitchen instead. I’m willing to share my baked treats with my loved ones, it’s my kitchen credo after all, which led to my blog and my book’s subtitle: To cook, to bake, to eat, and to treat. Cake always tastes better when you share it, but the process of baking it gives me some time just for myself.

So this week I got hooked on the idea of combining a swiss roll with New York cheesecake – without the cookie base obviously. I was after a spongy roll, fluffy but structured, and I know that my beloved swiss roll recipe manages to satisfy this demand with ease. It’s been with me for two decades, I trust this roll. My usual filling would be whipped cream, as in my Blueberry Lemon Swiss Roll recipe. But it seemed too light for my current mood, I wanted creamy richness, a denser filling, with cream cheese and mascarpone – and a few plump blackberries – for my cheesecake swiss roll. My body’s ready for the next season and it doesn’t care that I’ll be in Malta again in a few weeks, sitting on the beach in a bikini under the burning sun. I’m set for autumn and my Maltese boyfriend deeply disapproves of my decision – I think every Mediterranean man or woman suffers when summer comes to an end. But for a northern girl, the next season promises coziness and hearty treats, lonely walks in golden forests, and a chilled breeze whistling through the streets.

Cheesecake Swiss Roll with Mascarpone and Blackberries

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll with Mascarpone and Blackberries

Makes a 15cm / 6″ long swiss roll 

For the swiss roll

organic eggs, separated, 2
a pinch of salt
granulated sugar 40g/ 1/4 cup, plus 3 tablespoons the sprinkling
plain flour 35g / 1/4 cup
cornstarch 15g / 2 tablespoons

For the filling

mascarpone 110g / 4 ounces
cream cheese 110g / 4 ounces
granulated sugar 2 tablespoon
lemon zest 1 teaspoon, plus 1 teaspoon for sprinkling
freshly squeezed lemon juice 1 tablespoon
blackberries 125g / 4 1/2 ounces

Set the oven to 220°C / 425°F (conventional setting) and line a baking sheet with parchment paper.

In a large bowl, whisk the egg whites with a pinch of salt for a few seconds before adding half the sugar, continue beating until stiff.

In a second large bowl, mix the egg yolks and the remaining sugar with an electric mixer until thick and creamy. Using a wooden spoon, fold the egg white into the egg yolks. Sieve and combine the flour and cornstarch and fold gently into the egg mixture. Spread the dough on the lined baking sheet, covering a rectangle of roughly 15 x 30cm / 6 x 12″ and bake on the middle rack of the oven for about 6 minutes or until golden and spongy.

Sprinkle a kitchen towel with 2 tablespoons of sugar and flip the warm sponge onto the towel. Peel off the parchment paper and carefully roll the sponge with the towel, the roll should be 15cm / 6″ long. Leave it rolled up until cool.

For the filling, in a medium bowl, whip the mascarpone, cream cheese, sugar, lemon zest and juice until creamy.

When the sponge is cool, unwind the sponge roll and spread the filling on top, leave a small rim (see picture below). Cover with the blackberries and roll it up tightly. Sprinkle with the remaining 1 tablespoon of sugar and a little lemon zest. Serve immediately or keep in the fridge before serving.

Cheesecake Swiss Roll with Mascarpone and Blackberries

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

 

cheesecakeswissrollblackberries7

 

cheesecakeswissrollblackberries9

Blueberry Ricotta Cheesecake

lueberry Ricotta Cheesecake

My last cheesecake creation is definitely too long ago, it was a dense treat with lots of orange and lemon flavours, rich in cream cheese with a little addition of Mediterranean ricotta. It was more like a classic New York cheesecake and was so good that for more than a year I haven’t bothered to come up with a new recipe. I baked it all winter, its citrusy richness is just perfect for a cosy tea time, and then in summer, I moved on to our old family recipe for the German version of this cake. German Käsekuchen is made with quark and stiff egg whites which gives it a lighter, fluffier texture, it’s delicious with fresh berries for a Sunday morning brunch on the balcony!

Despite the wintery temperatures, my mood has already moved on to the next season, spring, sunshine and fragrant flowers. This calls for a new cheesecake recipe!

I was after a lighter version so a good amount of the usual cream cheese had to make way for ricotta. For the first time in my life I looked at the amount of fat in both dairy products, something I’m not very interested in most of the time as I want to enjoy my food and not feel guilty. The Italian cheese is definitely the winner (in a good way). It still creates a creamy texture but it’s not as filling. I refined the cheesecake mixture with lots of lemon juice and zest and baked it on top of a base of buttery digestive cookies. A fruity topping brought a spring feeling to the recipe, I brushed the cake with a thin layer of apricot jam and spread lots of crisp blueberries on top. It was amazing, one bite after the other was pure bliss!

lueberry Ricotta Cheesecake

 

lueberry Ricotta Cheesecake

Blueberry Ricotta Cheesecake

For a 20.5cm / 8″ springform pan you need

digestive cookies (Graham crackers) 210g / 7.5 ounces
butter, melted, 70g / 2.5 ounces
ricotta, room temperature, 250g / 9 ounces
cream cheese, room temperature, 300g / 10.5 ounces
sugar 100g / 3.5 ounces
vanilla pod, scraped, 1/4
organic eggs 3
cornstarch 1 teaspoon
zest of 1 large lemon
juice of 1 lemon (4 tablespoons)
a pinch of salt
fresh blueberries about 200g / 7 ounces, for the topping
apricot jam 2 tablespoons, for the topping
water 2 tablespoons, for the topping
icing sugar, for the topping

Crush the cookies in a blender until very fine, or in a plastic bag, and mix with the melted butter until combined. Press the mixture into the springform pan and put in the freezer for 15 minutes.

Set the oven to 165°C / 330°F and put a deep tray or roasting tin in the oven on the lowest position. Boil water in a kettle.

Mix the ricotta, cream cheese, sugar, vanilla, eggs, cornstarch, lemon juice, zest and salt with an electric mixer until well combined.

Take the springform pan out of the freezer and wrap it in aluminium foil twice so that the bottom and sides are well covered to protect the cheesecake from the water while it’s baking. Pour the cheesecake mixture on top of the hardened crumbs and place the tin carefully into the tray in the oven. Fill the tray with the boiling water from your kettle. The water should come half way up the wrapped springform pan. Bake for 50 minutes, switch off the oven, open the door a little bit and leave the cake in the oven for about 15 minutes. Take the cheesecake out of the oven, take off the foil but leave the cake in the springform pan. When the cake is completely cool, chill it in the fridge (or outside in winter) for about an hour.

In a sauce pan, bring the jam and water to the boil and cook for about 30 seconds, push through a sieve and brush on the cake. Spread the berries evenly on top of the cake and sprinkle with icing sugar before serving.

lueberry Ricotta Cheesecake

 

lueberry Ricotta Cheesecake

 

lueberry Ricotta Cheesecake

 

lueberry Ricotta Cheesecake

 

lueberry Ricotta Cheesecake

 

lueberry Ricotta Cheesecake

My German Cheesecake with Red Currants

Cheesecake

This cheesecake calls for Quark, the famous German cheese which is neither like ricotta, nor cottage cheese or fromage blanc although it’s often compared to them. Quark is unique, it’s soft, white and fresh with a slightly sour taste, it feels a bit more dry and thicker than yoghurt and although the texture is similar to ricotta it’s less heavy. Quark is great for cheesecakes, strudel or Danish pastry or as a savory dip on dark bread, mixed with linseed oil and fresh radish or cucumber. I also use it for my Tzatziki although my Greek-German brother in law doesn’t agree on that at all, but he still loves it when I make it for him! I will share that recipe with you next week, then you can judge yourself!

Back to the sweets, this recipe has been with me for as long as I can remember. My mother used to bake it for us, and I still eat it as passionately as I did then. This cake isn’t as heavy as a New York cheesecake, the base is made of a crumbly shortcrust and the topping is fluffy, light and lemony. Sometimes I add raisins soaked in brandy but this has to wait for now, it will come later when it gets a bit colder. For now, I keep it fresh and add a few sweet and sour red currants on top.

I know that in some places of the world it’s hard or almost impossible to get quark and although I try to write about recipes with ingredients that are easily accessible, there is no alternative for this fresh cheese. You can’t use ricotta (at least I’ve never tried it with this recope) or cream cheese, you just get this fluffy cheesecake result when you use quark.

Cheesecake

 

Cheesecake

 German Cheesecake with Red Currants

This recipe is measured for a 30cm / 12″ springform pan. The one that I use is 26cm / 10″, so I bake some of the leftover cheese filling in a small baking dish and scope it out with a spoon when it’s still warm and fresh out of the oven, it’s delicious!

 

For the topping

red currants, a big handful

 

For the short crust base

plain flour 250g / 9 ounces
sugar 50g / 2 ounces
a pinch of salt
cold butter 125g / 4.5 ounces
organic egg 1

Combine the flour with the sugar and salt. Cut the butter into the flour with a knife until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a ball, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F top/ bottom heat.

Roll out the dough between cling film, big enough to come up 2/3 of the rim of the springform pan. Line the pan with the flat pastry, prick it with a fork and blind-bake in the hot oven for 10-12 minutes or until golden. 

 

For the cheese topping

quark (low fat) 750g / 26.5 ounces
organic eggs 5
cornstarch 80g / 3 ounces
baking powder 1 teaspoon
sugar 150g / 5.5 ounces
milk 125ml / 4.5 ounces
zest of 1 lemon
a pinch of fresh vanilla

Turn the oven down to 175°C / 350°F.

Beat the egg whites with a pinch of salt for a few seconds, add 50g of sugar and continue beating until stiff.

Mix the quark, egg yolks, cornstarch, baking powder, 100g / 3.5 ounces of sugar, the vanilla and lemon zest until well combined and creamy. Mix in the milk and gently fold in the stiff egg whites with a wooden spoon.

Fill the cheese mixture in the springform pan on top of the baked short crust, if there’s too much of it fill the remaining mixture into a separate baking dish. Bake for 60 minutes or until the top is golden brown. Let it cool in the springform for 10 minutes before you take it out. Serve warm or cold with red currants.

Cheesecake

 

Cheesecake

 

Cheesecake

 

Cheesecake

Orange Cheesecake

Orange Cheesecake

The first time I had New York cheesecake is quite a while ago – it was love at first sight! When I was fourteen I traveled to New York and Canada with a friend of mine and her family. As  soon as I took my first bite I was hooked and during the following three weeks of our holiday I don’t believe I left out a single chance to get a piece of cheesecake, every day, at every restaurant we went to. I became a true cheesecake specialist!

Now, when I bake my own, I’m always reminded of that trip and the excitements of being a traveling teenager. Over the years I tried out many cheesecake recipes and developed my own favourite with orange zest and juice and cream cheese mixed with ricotta. It is still as rich and moist as the traditional version, the citrus flavour just adds a fresh, fruity specialness and gives it a lighter feeling.

Orange Cheesecake

Orange Cheesecake

For a 20.5cm / 8″ springform pan you need

digestive cookies, crushed very finely, 210g / 7.5 ounces
butter, melted, 70g / 2.5 ounces
cream cheese, room temperature, 450g / 16 ounces
ricotta, room temperature, 100g / 3.5 ounces
sugar 100g / 3.5 ounces
vanilla sugar 1 teaspoon
organic eggs 3
cornstarch 1 teaspoon
zest of 1 orange
orange juice 1 tablespoon
zest of 1 large lemon
juice of 1 lemon (4 tablespoons)
a pinch of salt

Mix the crushed cookies with the melted butter until crumbly and combined and press into your springform pan. Put in the freezer for 15 minutes.

Set the oven to 165°C / 330°F and put a deep roasting tin in the oven on the lowest position. Boil water in a kettle.

Mix the cream cheese, ricotta, sugar, vanilla sugar, salt and eggs and beat until smooth. Add the cornstarch, lemon and orange zest and juice and continue mixing.

Take the baking pan out of the freezer and wrap in aluminium foil twice so that the bottom and sides are well covered to protect the cheesecake from the water. Pour the cheesecake mixture on top of the hardened crumbs and place carefully into the tin in the oven. Fill the roasting tin with the boiling water from your kettle. The water should come half way up the wrapped springform pan. Bake for 50 minutes, switch off the oven and leave the cake in the oven to cool. After around an hour you can take your cheesecake out and chill in the fridge for a couple hours.

Orange Cheesecake

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