Showing posts with label apple cake with whipped cream. Show all posts
Showing posts with label apple cake with whipped cream. Show all posts

Monday, November 9, 2009

Easy Pumpkin Cheesecake!! Really, it's easy!

Welcome to our very first Iron Chef Week! Each day this week, we're cooking up a different dish using our secret ingredient, which is...PUMPKIN!

However, before I get to that, I wanted to announce our Iron Chef Week WINNER! It's MOLLY EBERT. She's won a $25 gift card to Williams-Sonoma. Molly gave us a terrific secret ingredient. Tune in, in December, to find out WHAT IT IS and how we will use it when we have our NEXT Iron Chef Week. And thanks to all who came up with the great suggestions, like Pattie for artichokes, Judy for anchovies, and Joann for green apples. Great ideas!!!! Also, remember, if you didn't win this time, check back with us. Our next contest will be starting SOON.

And now, for my dish, I decided to combine pumpkin and CHEESE (of course) and, well, what could be better than pumpkin cheesecake?

I came up with the easiest recipe in the world. Impossible, you say? Don’t be such a skeptic. It really is easy.

I tossed together crunched up cookies and butter and put them in the springform pan. While that baked for 5 minutes, I DUMPED everything else into a bowl, whipped it up, and I was ready to pour it on top of the “crust.” That's right, DUMPED.

This is an excellent substitution for pumpkin pie at Thanksgiving. It’s also excellent pretty much any day of the week!

When I usually make a cheesecake, I whip the egg whites and egg yolks separately, folding the egg whites into the final batter and that makes the cheesecake “taller” and a little lighter, but truly the flavor of this EASY pumpkin cheesecake is so fabulous that it doesn’t need to be taller or lighter. It’s pure yum. I

The key, in my humble opinion, is using ricotta cheese as well as cream cheese. Ricotta has a lighter texture and blends well.

So, here it is…



EASY PUMPKIN CHEESECAKE

Preheat oven to 350 degrees.

Ingredients:

For crust:

1/2 cup graham crackers crumbs (or crunchy chocolate chip cookies, pounded into crumbs)
2 Tbs. butter
1 Tbs. sugar

For filling:
1 cup sugar
12 oz. cream cheese softened
12 oz. Ricotta cheese
1 tsp. vanilla
1 cup canned pumpkin
4 eggs
1/2 tsp. cinnamon
1/4 tsp. ginger



Directions:

Make the crust by combining the cracker crumbs, butter and 1 Tbs. sugar.


Press into the bottom of an 8-inch springform pan. Bake the crust for 5 minutes, then set aside until ready to fill.

In a large mixing bowl, combine the cheese, 1 cup sugar, vanilla, pumpkin, eggs, spices. Beat on HIGH until smooth and creamy.






Pour into the springform.
Bake for 60-70 minutes.
The top will be a bit darker by this point.

Turn off oven and let stand in oven for 1 hour to SET.



Remove cake from oven. When the cake is at room temperature, put it into the refrigerator.

When the cake is chilled, run a knife around the outer rim and then remove the springform pan sides.


Serve plain or with whipped cream.



If you want to check out more of The Cheese Shop Mysteries, the first called The Long Quiche Goodbye and coming out in July, click on this link to check out my website:
Avery Aames.

Saturday, September 19, 2009

Danish Apple Cake

This is a recipe my mom has made for as long as I can remember. She probably baked it before I was born. At our house, it always heralded the arrival of new fall apples and a cold snap in the air. It's not overly sweet, which makes it popular with people who aren't big on cakes or desserts. It's perfect for tea on a cold afternoon. However, it's best served slightly warm from the oven. Don't get me wrong, it's perfectly good cold, but a dollop of sweetened whipped cream on a piece of warm apple cake with one of Cleo's fancy coffee drinks -- yum!


Danish Apple Cake

1/4 cup butter
1 1/2 cups flour
2 teaspoons baking powder
1 egg
1/3 cup milk


6 - 8 large apples

Topping

1/4 cup butter
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

The dough can be made by hand, however, it's a breeze in a food processor. Just be sure to use the dough blade.

1. Peel and core the apples, and slice. I usually quarter the apples and cut each quarter into 4 slices. Set aside.

2. Preheat the oven to 425.

For the dough --

3. Cut the butter into four pieces and place in food processor. Add the flour and the baking powder. Pulse until thoroughly mixed, scraping the sides a couple of times.

4. Add the egg and the milk and pulse into a ball. Do not over-process or it will be sticky.

5. Lightly butter a large baking sheet with a lip around the edge. Press the dough into the pan or roll out it lightly. If it's sticky, use just a bit of flour on top to roll it out easily.

6. Place the apples on top of the dough in rows so that they barely overlap one another.

7. Bake at 425 for 20 minutes.

Meanwhile, make the topping --

8. Mix the butter, sugar, cinnamon, and nutmeg to a smooth paste. I use a mini food-processor.

9. When the apples have finished baking, remove from oven and turn the temperature down to 325.

10. Drop bits of the paste topping over the apples as uniformly as possible.

11. Return to the oven and bake at 325 for an additional 25 minutes.

Meanwhile, make the whipping cream and the coffee.

You're on your own for the coffee or tea!

For the cream --

1. Whip 1 cup of heavy cream.

2. When it begins to take shape, add 1/4 cup powdered sugar and 1 teaspoon vanilla. Whip briefly.



Remove the Danish Apple Cake from the oven and let stand a few minutes. Cut into squares, top with a dollop of whipped cream, and enjoy your afternoon!

~Krista