Not too little, not too much

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

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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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