Showing posts with label banana cream cheese coffeecake. Show all posts
Showing posts with label banana cream cheese coffeecake. Show all posts

Monday, August 16, 2010

Can you Say Cheesecake?


Can you say cheesecake?

[Makes you smile, doesn't it?]

How about cheesecake with Hershey's Kisses?

Charlotte's favorite candy is a Hershey's Kiss. It's a guilty pleasure. One reviewer of The Long Quiche Goodbye wrote that she couldn't believe someone with Charlotte's palate would like Hershey's, but she does. Sure, she also likes Scharffenberger and other elegant chocolates, but it's Hershey's Kisses that take her back to her youth. Those little silver gifts, pulling out the "string" of paper, removing the foil. It's like Christmas every time you open it, right?

In Chapter 31, her grandfather makes a New York style cheesecake incorporating Hershey's Kisses and caramel. Oh, yum. It really is one of my finest concoctions, and since I adore Pepere, I let it be his creation. What fun fiction is!

[I know that Julie just shared cheesecake with us last week. Hers was an "easy" delicious recipe. This one takes a little more time. But it's worth it. Promise.]

CHEESECAKE WITH HERSHEY'S KISSES

Ingredients:

1 lb. Ricotta cheese

¼ c. brown rice flour

½ teaspoon Xanthan gum

4 egg yolks

½ c. sugar

1 tablespoon lemon juice

½ teaspoon vanilla

½ teaspoon salt

16 oz. cream cheese

½ cup sour cream

4 egg whites (no yolks!)

½ cup sugar

½ cup crushed chocolate chip cookies

2 tablespoons butter

8 caramels sliced in half

¼ cup chocolate chips


Directions:

Mix ricotta cheese, rice flour, Xantham gum, egg yolks, ½ cup sugar, lemon juice, vanilla, salt until well blended.


Add cream cheese and sour cream and mix well.


Mix separately: egg whites (with no egg yolks in them) and ½ cup sugar until egg whites form a soft peak (about 6-8 minutes).


Fold the egg white mixture gently into the cheese mixture.


In a springform pan, set ½ cup crushed chocolate chip cookies.


Drizzle with 2 tablespoons butter and press with your fingertips to create a “crust.” Top with ¼ cup of the chocolate chips.


Pour cheese mixture on top of cookie crust.


Bake at 300 degrees for 1- 1 ¼ hour. Let STAND IN OVEN, turned off, for 2 hours so the cheesecake will set and not droop.


Decorate with ¼ cup of chocolate chips and the caramels sliced in half.


Enjoy!


**BTW, this cake is gluten-free if you substitute out the cookie base for gluten-free cookies. For all you regular eaters, if you do not have rice flour, you may substitute regular flour instead of rice flour in the cake itself and remove the Xanthan gum. I so regularly use rice flour, that I forget to switch back.

By the way, what's your favorite cheesecake?



***

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Saturday, June 5, 2010

Banana Cream Cheese Coffeecake

It's time for overnight guests again and that means brunch and breakfast. My guests often emerge at different times. There is always an early bird who wakes but politely waits until the aroma
of brewing coffee wafts to the bedroom. There's also the slip-out-of-the-house guest who can be found on the porch swing enjoying the crisp morning air. Then there are those who linger in bed as long as possible, eyes barely open when they finally drift into the kitchen.

The varied times make it difficult to know when to serve breakfast, so I lazily opt to serve brunch. But those who are up and about are peckish, waiting for a nosh with their coffee or tea or juice. If I lived in near a bakery, like my protagonist Sophie Winston, I'd be sorely tempted to take an morning walk to fetch fresh pastries. Where I live, though, it would be a very, very long walk. So I usually bake something for my early risers. Of course, coffeecake is perfect for that purpose.

This recipe was inspired by a recipe from Gourmet's Sweets. I was quite curious about the topping since most of the streusel toppings I've made have contained substantially less flour. The topping is okay, but it doesn't stand up to the delicious banana-laden moist coffeecake underneath. Frankly, the next time I make this, I'm going to toss the walnuts into the batter, forgo the streusel altogether and simply drizzle the top with melted chocolate. Yum!

If you don't happen to have buttermilk around, just use milk and add 1 teaspoon of vinegar to it.


Banana Cream Cheese Coffeecake

Streusel

1/2 cup chopped walnuts
6 tablespoons butter
1 cup flour
1/2 cup light brown sugar


Coffeecake

3-4 ripe mashed bananas (preferably ones that have black spots already)
4 ounces cream cheese
1 stick (8 tablespoons) butter
1 cup sugar
3 eggs
1/2 cup buttermilk
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla


1. Take the butter, cream cheese, and eggs out of the fridge to bring to room temperature. Make the buttermilk if necessary.

2. Preheat the oven to 350.

3. Cut a piece of parchment paper or waxed paper to fit the bottom of a 10 inch by 10 inch baking pan. Butter and flour the pan and the paper.

4. Mix the ingredients for the streusel in a food processor. (If drizzling with chocolate, skip this step.)

5. Cream the butter, cream cheese, and sugar.


6. Add the eggs, one at a time.

7. In a bowl, mix the flour, baking powder, baking soda, and salt with a fork to blend. Slowly add to the butter and eggs, alternating with the buttermilk and bananas.

8. Add the vanilla.

9. Sprinkle the streusel over the top.

10. Bake for 50 -55 minutes, or until a cake tester comes out clean.






Pour a cup of coffee or tea,
and relax with your guests until the rest of the crew wakes up!





Last Chance!

Today is the last day to enter Julie’s release contest!

Julie’s first book in The Manor House Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuted June 1.

To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure, and you're eligible to win one of two $25 gift certificates from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!)

No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Put "CONTEST" in the subject header!)

And Julie's provided a few helpful links to get you started:

Independent Bookstore List: here

- Mystery Lovers Bookshop (free shipping on book orders over $10!)
- Centuries & Sleuths (Julie's local mystery bookstore)

-Barnes & Noble

- Amazon.com


Good luck!