Not too little, not too much

Death by Chocolate Cheesecake 10/12/2010

Few days ago my baby girl turned 11 months so, as every month, I had to make a cake to celebrate. I really didn’t know what to do, I wanted a cheesecake but in the same time I wanted chocolate so I decided to go with a chocolate cheesecake. Easier said than done, by the time I manage to free my hands and get Tiffany out of the kitchen I told myself that a cheesecake is not actually a birthday cake so I went back to the idea of having a cake. Browsing through my recipes I laid my eyes on a Death by chocolate cake and my mouth started drooling, if that’s not a sign, that I give up.

 

 

I like chocolate cakes, actually I love chocolate cakes but I was in the mood some for cheese too so instead of using a chocolate filling why not use, let me think, oh yes, a cheesecake filling.

That seemed to be the  perfect cake, now all I needed to do is start making it.

Death by chocolate cake

Ingredients

8 oz chocolate chips

4 oz butter

2/3 cup milk

1 1/4 cup sugar

2 tsp vanilla extract

2 eggs

2/3 cup sour cream

2 cups self-raising flour

1 tsp baking powder

 

 

Directions

 

Place chocolate, butter and milk in a saucepan. Heat gently until smooth.

 

Remove from heat and add sugar and vanilla. Mix well, let it cool for a while.

 

In a large bowl beat the egg yolks and  sour cream.

 

Add the chocolate mixture to it.

 

Sift the flour and baking powder and fold in.

 

Whisk the egg whites until stiff; fold into the mixture.

 

Preheat the oven at 350F. Pour the mixture into a greased 10 inch cake pan and bake for 45-50 minutes or until a skewer comes out clean. (the recipe is for a 8 inch cake but i didn’t want it too tall so I used a wider cake pan)

 

Cool in the pan for 15-20 minutes then invert to a wire rack to cool.

 

When is completely cooled slice the cake in 3 layers, 2  thinner (bottom and top), about half-inch each and 1 (the middle) thicker, about 1 inch.

 

Leave the bottom and top to a side and with a large cookie cutter or a knife cut 5 rings out of the middle layer. Carefully, separate in 2 parts.

 

 

Cover the cake pan with foil. Place one of the thin layers in the bottom and then 3 rings.

 

Set aside while making the cheesecake filling.

 

Cheesecake filling – is actually a no bake cheesecake, one of those desserts that you lie shamelessly telling everyone how hard it is to make such a creamy, delicious  and no top cracks cheesecake, he he he, does that ring a bell?

Ingredients and Directions

2 8 oz packages cream cheese

1 14 oz can sweetened condensed milk

juice from 1 lemon

vanilla extract

 

In a large bowl beat the cream cheese slowly adding the milk.

 

Add the fresh squeezed lemon juice and vanilla extract. Beat until smooth.

 

With a piping bag fill the 2 spaces between the cake rings with cheesecake filling.

 

Lay the other 2 rings on top of the cheesecake and fill the 3 spaces.

 

Cover with the remaining thin layer and foil and refrigerate over night.

 

Next day take the cake out of the fridge, remove from the pan and foil and set aside while making the frosting.

 

White chocolate cheesecake frosting – after all it is a death by chocolate cake, so why not add some chocolate to the frosting

Ingredients and directions

8 oz white chocolate

2 8 oz packages cream cheese

1 14 oz can sweetened condensed milk

juice from 1 lemon

 

Melt the chocolate and mix it with the milk

 

In a bowl beat the cream cheese while slowly adding the chocolate milk mixture

 

Add the lemon juice and beat until smooth.

 

Frost the cake

 

Usually half of the frosting would be enough, but my husband loves a cake with lots of frosting, but you can only make out of 1 package of cream cheese and half can of condensed milk.

 

Refrigerate the cake for at least 2 hours before the final touches.

 

 

closer

 

stay away, the cake is all mine

 

 

Cheesecake in a Cupcake 09/30/2010

Filed under: Cakes,Cheese,Cheesecake,Chocolate,Desserts — Roxana GreenGirl {A little bit of everything} @ 22:55
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These little cakes are the perfect treat on a sunny afternoon while enjoying a cup of coffee.

Ingredients

1 1/2 cup crumbs

6 Tbsp butter

8 oz cream cheese

2 8 oz mascarpone cheese

3/4 cup sugar

3 eggs

rum or almond extract

~ 1/2 cup chocolate chips

*all ingredients must be at room temperature

Directions

For the crust: mix the crumbs with the melted butter.

Press the mixture into the bottom on 18 cupcakes forms.

Put on a sheet pan and bake for 5 minutes at 350F. Remove from the oven and let cool before adding the cheesecake filling.

Reduce the oven temperature to 325 degrees F.

For the filling: in a bowl combine the cheeses with the sugar until mix until completely blended.

Add the eggs, 1 at time, incorporating completely after each addition.

Add the extract and chocolate chips. Mix carefully.

Pour the filling into the prepared pans.

Put the cupcakes pans into roasting pans and pour in enough hot water to come 3/4 of the way up the sides. Bake at 325F for 20-25 minutes, turn off the oven and leave the cupcakes to cool for another 20-30 minutes without opening the oven.

Serve completely cold

 

Walnut and Ricotta Cake 09/25/2010

Filed under: Cakes,Cheese,Cheesecake,Desserts,Mediterranean — Roxana GreenGirl {A little bit of everything} @ 11:22
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Soft, tangy ricotta cheese is widely used in Italian sweets. The cake sinks lightly after baking, don’t worry, this gives it an authentic appearance.

Ingredients

1 cup toasted walnuts

2/3 cup soft butter

2/3 cup sugar

5 eggs

2/3 cup ricotta

1/3 cup flour

vanilla extract or your choice

Directions

Cream together the butter and 1/2 cup sugar until light and fluffy.

Add the egg yolks, vanilla, ricotta cheese and flout and mix together.

Add the walnuts and mix.

Whisk the egg whites in a large bowl until sniff. Gradually whisk in the remaining sugar.

Carefully fold the whites into the ricotta mixture.

Preheat the oven at 375 F. Grease a 9 inch round cake pan. Turn the mixture into prepared pan and lever the surface.

Bake for 30 minutes until risen and firm. Leave the cake to cool in the pan.

For garnish I mixed 1 8 oz container mascarpone cheese and 2/3 cup ricotta.

Coat the cake with the cheese mixture and decorate as you wish

and serve

a closer view

 

 
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