A few weeks ago I went to my niece’s Birthday gathering at my sister’s house and I brought this pie S’mores Pie. It is decadent and delicious and got rave reviews. The photos need a little help though. I tried to rush since it was the middle of the party and everyone wanted a piece.
S’mores Pie | Bakewell Junction
Cheesecake | Bakewell Junction
July 30th was National Cheesecake Day and it just so happened that my Mom asked me to make cheesecake for her Birthday. I had my family and brother-in-law over for dinner yesterday to celebrate my Mom’s birthday and cheesecake was the perfect dessert.
This recipe is a version based on the New York Cheesecake recipe. The resulting texture is lighter than NY cheesecake. The flavor is different but delicious just the same.
Enjoy!
Cheesecake
Yield: 12 servings Cook Time: 60 minutes
Crust:
Filling:
Directions:
Step 1: For the crust: If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless). Finely crush the graham crackers. I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor. Place the crackers and the 5 tablespoons of melted butter in a medium bowl. Mix thoroughly. Lightly spray the pan with cooking spray. Transfer the mixture to a 10 inch spring form pan. Distribute the mixture evenly across the pan. Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan. Set the prepared pan aside.
Step 2: For the filling: Preheat the oven to 375 degrees. Whip the ricotta cheese until smooth in a mini chopper, blender or food processor. In the bowl of a stand mixer, mix together the whipped cream cheese, butter, ricotta cheese, cornstarch, vanilla, lemon juice and sugar until well blended. Scrape down sides as needed. Add eggs one at a time. Mix each addition until completely combined before adding the next. Scrape down sides as needed.
Step 3: Transfer the filling into the pan and spread evenly across the pan. Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water. Place the filled spring form pan in the center of the roasting pan. Be sure that the water is about half way up the sides of the spring form pan.
Step 4: Bake at 375 degrees for 60 minutes. After the cheesecake is finished baking, I usually let it cool completely with the oven door open. I believe this helps resist cracking.
Storing: Store in the refrigerator covered with plastic wrap.
Tips: Drizzle with Hershey’s syrup after plating.
Enjoy!!!
Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.
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NY Cheesecake | Bakewell Junction
Happy Mother’s Day! My hubby and puppy haven’t been feeling well plus most evenings I’ve been waging the annual losing battle with the dandelions, so haven’t posted in a few weeks. I’m glad be back and I baked a couple of yummy sweets for today.
My Sister-in-law has made a delicious cheesecake with a chocolate graham cracker crust on many occasions and she was kind enough to give me the recipe several years ago. I’ve made this cheesecake many times with delicious results each time. This is a creamy and delicious treat that I’m sharing with you today. The crust reminds me of the Carvel crunchies in their cakes.
I also made Lizzy’s Moomie’s Cinnamon Buns. Lizzy’s blog is That Skinny Chick Can Bake and she has so many lovely recipes that I don’t know that I’ll ever be able to make all those I’d like to make but be sure to take a look at this recipe, it’s a hit. Here’s my first attempt with this recipe and both my Nieces loved them.
Moomies Cinnamon Rolls | Bakewell Junction
Enjoy!
New York Cheesecake
Yield: 12 servings Cook Time: 60 minutes
Crust:
Filling:
Directions:
Step 1: For the crust: If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless). Finely crush the graham crackers. I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor. Place the crackers and the 5 tablespoons of melted butter in a medium bowl. Mix thoroughly. Lightly spray the pan with cooking spray. Transfer the mixture to a 10 inch spring form pan. Distribute the mixture evenly across the pan. Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan. Set the prepared pan aside.
Step 2: For the filling: Preheat the oven to 375 degrees. In the bowl of a stand mixer, mix together the whipped cream cheese, butter, sour cream, cornstarch, vanilla, lemon juice and sugar until well blended. Scrape down sides as needed. Add eggs one at a time. Mix each addition until completely combined before adding the next. Scrape down sides as needed.
Step 3: Transfer the filling into the pan and spread evenly across the pan. Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water. Place the filled spring form pan in the center of the roasting pan. Be sure that the water is about half way up the sides of the spring form pan.
Step 4: Bake at 375 degrees for 60 minutes. After the cheesecake is finished baking, I usually let it cool completely with the oven door open. I believe this helps resist cracking.
Storing: Store in the refrigerator covered with plastic wrap.
Tips: Drizzle with Hershey’s syrup after plating.
Enjoy!!!
Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.
This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.
I missed posting last week ,so here’s the catch-up post…
When I get the chance to combine a sale on cream cheese, chocolate chip cookie dough and chocolate, that’s just heaven. I’d seen the Chocolate Chip Cookie Dough Mini Cheesecakes recipe on My Baking Addiction about a month ago and it was the perfect time to try them. They turned out fabulously! My head taste-tester loved them and so did his friends. They look so elegant and have the taste to match.
The only changes I made to the original cheesecake recipe is that I would only use 1 1/2 – 2 heaping tablespoons of the cheesecake batter for each little cake and I only used about 1/4 of the ganache recipe.
Chocolate Chip Cookie Dough Mini Cheesecakes
Yield: 24 cheesecakes Cook Time: 22 – 25 minutes
Ingredients
Chocolate Chip Cookie Dough:
Cheesecake Filling:
Ganache:
I only used half the Chocolate Chip Cookie dough for the mini cheesecakes, so you might want to halve the ingredients or keep the rest for yummy snacks. Melt butter in a small sauce pan. Add milk and stir until incorporated. At low temperature mix in the sugars and stir to incorporate and heat until most of the sugars have melted. This will help minimize the gritty feel in the cookie dough.
Remove mixture from heat and cool to room temperature. Add remaining ingredients and mix until incorporated. Set aside until ready to insert into mini cheesecakes.
Prepare cupcake pans with paper cupcake liners.
In a small bowl, combine all the ingredients for the crust with a fork until moistened. Add 1 tablespoon of the crust mixture into the bottom of each cupcake liner and press evenly. Bake in a preheated oven at 350 for 5 minutes. Cool on a rack.
Reduce oven to 325 degrees.
Using a mixer beat the cream cheese on high until smooth. Beat in sugar until incorporated. Mix in salt and vanilla. Add eggs one a time and mix well after each. Mix in the heavy cream until just combined.
Divide the cheesecake batter into the cupcake liner using a couple of tablespoons for each mini cheesecake.
Insert about 1 1/2 teaspoons of chocolate chip cookie dough in the center of each cheesecake.
Bake 20 to 25 minutes until the filling is set. Cool to room temperature on a wire rack; then transfer to the refrigerator and chill for 4 hours or overnight.
I only used about a quarter of this ganache recipe for my mini cheesecakes. For the ganache, heat the heavy cream in a small saucepan using medium heat until very hot (do not boil).
In a heat safe bowl, place the chocolate chips and pour the hot cream on top and let it sit for 5 minutes to melt the chocolate. Mix the cream and melted chocolate until smooth. My chocolate didn’t melt enough, so I microwaved it in small increments until the chocolate melted. Mix the vanilla and honey into the chocolate mixture.
Let ganache cool for 15 minutes before spooning it over the mini cheesecakes. Chill the cheesecakes until ready to serve.
Enjoy!!!
Recipe adapted from My Baking Addiction.
Chocolate Chip Cookie Dough recipe adapted from Ehow.
Chocolate Glaze recipe adapted from Confessions of a Cookbook Queen.
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