Posted by fourclankitchen on June 2, 2013
I am not a great fan of cheese cake, but my son is. The only kind that I like making is the lemon/lime cheese cake out of the Philadelphia cream cheese cake cookbook that a friend of mine unloaded on me a long time ago. This recipe on Food52 caught my eye, because it is very similar to the one I make, but instead of using the standard graham cracker crumb crust, it uses a Biscoff cookie crust. These are awesome cookies, especially if you are the type of person who likes a little something with their coffee or tea. A crust made of this sounded pretty good to me and it was. So here is the recipe. The original recipe calls for Meyer lemons, I used regular lemons. It also called for a sour cream icing/topping which I skipped, this cake is rich enough. When I tasted the filling (yes it has raw eggs and I lived to tell), it seemed to want more salt, so I added some (I am guessing I added about 1/2 tsp). Those are the only changes I made.
- 1/2 of an 8.8 pack of Biscoff cookies, crumbled
- 1/3cup sugar
- 1/8teaspoon salt
- 5tablespoons unsalted butter, melted and cooled somewhat
- Heat oven to 350. Grease a 9-inch springform pan with butter.
- In a food processor, pulse Biscoff cookies until finely ground. Add sugar and salt and melted butter and process again.
- Press mixture into bottom and about a 1/3 of the way along the sides of springform pan (I got lazy and just pressed it to the bottom of the pan). Bake for 10 minutes and let crust cool while you put together the filling.
- 3 (8 oz.)packages cream cheese (I used 2 full fat and one low fat packages). Bring to room temp. before proceeding.
- 4large eggs
- 1cup sugar
- 1teaspoon vanilla extract
- 2 lemons, zest removed and juice reserved
- 1/2 tsp extract (I omitted)
- 1/2 tsp salt
- In a mixing bowl, place cream cheese and beat with an electric mixer until fluffy. This is a real pain if your cream cheese is not soft and at room temp. Add eggs one at a time, mixing well after each addition. Add the sugar and mix well.
- Add the zest to the batter. Add all of the juice and the extract (if using), and continue to mix. Pour batter into prepared crust. Place pan on a baking sheet and bake at 350 for 45-50 minutes or until cake is just set in center. You must place the baking sheet under the pan. The Biscoff releases oil which could mess up your oven. Line sheet with foil if desired.
- Remove cake from oven and let cool. Store cheesecake, well-wrapped in refrigerator. Its better when eaten cold.
Posted in baked, Dessert | Tagged: Biscoff desserts, citrus desserts, cream cheese cake, desserts for large groups, fruit desserts, quick cakes, quick desserts | 1 Comment »
Posted by fourclankitchen on October 14, 2012
This is apple cake recipe is from the NY Times (first published in the 1970s). It takes about 15 min to put together and can be eaten for breakfast or a coffee time snack. If it makes you feel less guilty about eating cake for breakfast, by all means put it in muffin pans or loaf pans. I even serve it for dinner sometimes, when I dress it up with a caramel sauce. Although I haven’t tried it, I think it would take very well to adding more cinnamon or substituting half the flour with whole wheat flour. The recipe follows the original exactly, with one exception. I added 1/2 cup of milk to it. I do this for all soda breads because I think it makes for a softer texture. This is a huge cake and takes very well to freezing (sliced up) for several months. So enjoy!
3 cups flour, plus more for dusting pan
Butter for greasing bundt pan
1 1/2 cups vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup milk
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
1 cup chopped walnuts (optional)
1 cup raisins (optional, but delicious)
1. Preheat oven to 350 degrees. Butter and flour a 10-inch bundt pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy. Add the milk.
2. Mix together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins (if using) and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
Caramel Sauce (the recipe is from the blog: Thibeault’s Table; I did not make this, this time, but will add pictures when I do)
1 (2 sticks) cup butter (unsalted)
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 tsp vanilla
Place all the ingredient in a thick bottomed sauce pan and cook on medium heat for 5-6 min. Serve over the apple cake, vanilla ice cream… you get the picture. This is a lot of caramel sauce, but the left overs freeze very well, but I don’t know how long they last.
Posted in baked, Breads, Breakfast, Brunch, Dessert | Tagged: apple bread, apple muffins, how to use up excess apples, oil cakes, olive oil cakes, quick breakfast, quick desserts, quick desserts; desserts under15 min, quick soda breads, weeknight desserts | Leave a Comment »