Daring Bakers- Strawberry Cheese cake

>> Sunday, April 26, 2009

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I was so happy to find out April's challenge. Cheese cake is definitely my family favorite cake.
I wanted to combine the cake with some fresh fruit, so I thought strawberries, the red color with the white cake and the chocolate cookies will make a great combination.

I used chocolate cookies for the crumbs
this cake tasted so good it was difficult to get a picture, since everyone wanted a piece.

Abbey's Infamous Cheesecake:

2 cups / 180 g graham cracker crumbs (I used chocolate cookies)
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

1. Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Strawberry Topping
2 cups sliced fresh strawberries
1 tsp. unflavored gelatin
1/2 cup sugar

Place sliced strawberries in a food processor, cover and process until smooth.
Dissolve the gelatin with hot water and mix it with the strawberries.
add the sugar and mix until dissolved.

Top with the strawberry filling and refrigerate for 4 hours.

Caramel decoration
1/2 cup sugar
1 tsp. lemon juice

In a heavy saucepan over medium heat; heat the sugar until golden brown, reduce the heat and add the lemon juice, mix all the time.
drizzle the caramel over the strawberry topping and with a fork make strips and circles for design.

refrigerate overnight.

Serving in a cup


Strawberry Coffee Cake

>> Thursday, April 23, 2009

The minute I saw this recipe in "Taste of Home" I knew I'd make this cake.

Although the original recipe they used was Raspberry, I decided to use fresh strawberry that I already had.

The cake came out so good that I am pleased with my choice.
This is a light, buttery and fluffy cake with great combination of fruits.

Strawberry Coffee Cake

1 -1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh strawberries
1-1/2 teaspoons lemon juice

1/2 cup all purpose flour
2 tablespoons sugar
4-1/2 teaspoons cold butter

  • In a bowl, combine the flour, sugar, baking powder, salt and cinnamon.
  • cut in butter until mixture resembles coarse crumbs.
  • whisk egg, milk and vanilla, stir into crumb mixture just until moistend. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan.
  • In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add strawberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with knife to swirl.
  • In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter.
  • Bake at 350 for 35-40 minutes or until a tootpick comes out clean.
  • Cool on a wire rack.


Strawberry Sorbet

>> Thursday, April 2, 2009

Now is the right time to make Strawberry desert.

The strawberries looks so good, so juicy that I just had to do something with them ..

I decided to make a strawberry sorbet. The result become so good, I'll probably try with different fruit soon.

Strawberry Sorbet

  • 1 cup sugar
  • 1 cup water
  • 4 Tablespoon squeesed lemon juice
  • 1/2 Pound fresh strawberries
  • 1 Tablespoon grand Marnia liquor (optional)
  • Mint for decoration

  • In a small pot boil the water with the sugar together until all the sugar devolved, let it cool.
  • Place the strawberries in a food processor or blender and process until pureed.
  • Add the cool sugar water lemon and the liquor to the strawberries puree and mix together.
  • Transfer the puree to large plastic container and freeze for one hour.
  • Blend the sorbet once again in the blender.
  • Transfer sorbet into dessert dishes and decorate with mint leaf.


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