You may think this is an impossible Cheesecake to make due to the fact it is made with fresh goat cheese, but it is beyond delicious.
- 1 cup finely grated gingersnap cookies
- 2 tbsp. melted butter
- 1 tsp. ground cinnamon
- 2 pkgs. Philadelphia cream cheese, room temperature
- 1 cup soft, fresh goat cheese
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 tbsp. fresh lime juice
- 1 tsp. vanilla
- pinch of salt
- 1 large egg plus 1 large yolk
- 1 tbsp. flour
- 6-8 fresh figs, sliced in half, lengthwise
Preheat oven to 300 degrees. Spray an 8 inch springform pan with nonstick Pam. Combine the gingersnap cookie crumbs, butter and cinnamon together and press into the bottom of the pan.
In a bowl of your electric mixer, beat the cream cheese and goat cheese together until completely smooth. Scrape down the sides of the bowl and add the sugar, sour cream, lime juice, vanilla and salt and combine until really well mixed. Add the whole egg and yolk and beat to combine. Sift the flour into the mixture and mix only to combine.
Scrape the mixture into the pan and bake for one hour. When the cake is done, it will look set but still a slight wiggle in the centre. The surface will not be tacky when touched.
Allow to cool down for 30 minutes. Remove the sides of the pan but leave the bottom on. Refrigerate 4 hours ( or overnight). It may crack while cooling but that is okay. I always put a pan of water in the bottom of the oven while baking and this eliminates the cracking. Just let cool down in the oven as well.
When ready to serve, cut into 12 slices, and make sure you run the knife under hot water after each cut. Serve with a dollop of whipped cream and a half of the fig on top.
Add a lovely dessert wine and enjoy. The conversation will be endless and that is what entertaining is all about.
Yum!
Maple Syrup Cake With Maple Syrup Icing
Spring is just around the corner and the running of the maple syrup down East will give this cake the justice it deserves. Just kidding! It somehow sounded like it all related. You just have to remember that using maple syrup affects the length of cooking time. (all good things take time).
- 3 cups flour
- 1 tbsp. baking powder
- pinch of salt
- 1/2 cup unsalted butter, room temperature
- 2 tbsp. solid shortening
- 2 cups maple syrup ( Grade B, if you can get it)
- 3 large egg yolks
- 1 large egg
- 1 1/4 cups whole milk
- 1 cup pecans, coarsely chopped
Preheat oven to 325 degrees. Butter two 8″ round cake pans with at least 2″ high sides. Line the bottoms with buttered parchment paper. Dust with flour and set aside.
Sift the flour, baking powder and salt into a medium bowl. With an electric mixer, beat the butter and shortening until light and fluffy. Add the maple syrup and beat until smooth (about 3 minutes). Add the egg yolks and egg, one at a time, mixng well to combine. Beat the flour and milk alternately in 2 additions. Fold in the pecans.
Divide equally in the cake pans (about 3 1/2 cups each pan) smooth the tops with an off-set spatula.
Bake the cakes until a toothpick inserted in the center comes out clean. (about 55 minutes). Cool the cakes in the pans for 20 minutes. Run a sharp knife around the edges to loosen and invert on cake racks. Remove the parchment and cool completely.
- Icing
- 3 cups icing sugar
- 1 – 8 oz. pkg. of Philadelphia cream cheese
- 1/2 cup unsalted butter
- 2 tbsp. maple syrup
- toasted pecans for garnish
Sift the icing sugar into a medium bowl. In your electric mixer, beat the butter and cream cheese until completely smooth. Add the powdered sugar and maple syrup slowly and beat until smooth. Do not overbeat as it may become too soft.
Put one cake on a pretty plate and spread about 1 cup of the frosting over the cake. Add the second layer and frost with the remaining icing. Arrange the pecan halves around the edge of the cake.
Slice, serve and you will hear all the accolades for days. This cake sounds super sweet but it isn’t.
Baked Cheese Blintz
When we operated our Bed and Breakfast we had soooooooo many recipes to use. After all, we spent a year trying, adjusting, tasting and tweeking some more the recipes we wanted to prepare and serve. (sometimes just saying that makes me laugh and sound like a mad scientist).
Filling
- 1 pkg. Philadelphia cream cheese
- 15 oz. ricotta cheese
- 2 egg yolks
- 1 tbsp. sugar
- 1 tsp. pure vanilla
Blintz
- 1/2 cup softened butter
- 1/3 cup sugar
- 6 eggs
- 1 cup flour
- 2 tsp. baking powder
- 1 1/2 cups plain yogurt
- 1/2 cup mango juice
Preheat oven to 350 degrees. In a small bowl beat the cream cheese until smooth. Add the ricotta cheese, egg yolks, sugar and vanilla and thoroughly combined. Set aside.
To make the blitz, cream the butter and sugar together until light and fluffy. Add the egg yolks and beat well.
You need two small bowls…one to mix together the flour and baking powder and the other to mix together the yogurt and mango juice. Add these two bowls alternately into the egg mixture and blend thoroughly.
Pour half the batter into a 9 x 13 inch glass baking dish. Cover the batter with the filling (carefully) making sure to spread to the edges.
Bake for about 50 minutes, until golden brown.
Remove and serve with fresh fruit. This will make 8 people very happy.
Peachy French Toast
This is the time for peaches and why not use them in every way possible. Try this recipe. It serves 2, so if more mouths to feed than that, add accordingly all the ingredients.
- 2 croissants (day old is best)
- 1/4 cup cream cheese, softened
- 2 large, ripe peaches
- 3 large eggs
- 1/2 cup half and half cream
- 3 tbsp. sugar
- 1 tsp. pure vanilla extract
- butter for frying
- icing sugar
Slice the croissant in half, lengthwise and spread 1 tbsp. of the cream cheese on each half.
Slice the peaches and place most of the slices on one half of each croissant. Put the tops back on each one.
Beat together in your electric mixer the eggs, cream, sugar and vanilla. Soak each croissant in this mixture but not to get them soggy. Melt the butter and cook each one until they become a golden brown and warm in the middle.
Place on a pretty plate, add the remaining peach slices and sprinkle a generous amount of icing sugar. If you JUST happen to have on hand, a dollop of whipped cream, it will just take this one over the top. Place a couple of mint leaves on the side (for colour).
I told you it was yummy…..and I didn’t lie.
Cheater Cheese Rolls
This is one fast and easy recipe for a breakfast roll. Even your children can make this one. Great for Dad’s to put together for Mother’s Day or Birthdays. Add a glass of juice, a flower in a glass and you have more brownie points.
- 3/4 cup sugar
- 1/4 cup chopped pecans
- 1 tbsp. grated orange rind
- 6 oz. softened cream cheese
- 2 10z. pkg. flaky biscuits (I told you it was for cheaters)
- 1/2 cup melted butter
Preheat oven to 350 degrees. Combine the sugar, pecans and grated orange rind. Set aside.
With a sharp knife, carefully cut the cream cheese block into 20 pieces, equal in size. Split each biscuit in two and place 1 square of the cheese in the middle and put the top back on. With a fork, seal the edges together.
Dip each biscuit in the butter to coat and then into the sugar mixture. Place
on a parchment lined cookie sheet and bake for about 18-20 minutes until lightly browned.
YUMMY!
Homemade Crab Pate
The title should have read ‘elegant crab pate’. This is another way to make it look like you really worked long and hard in the kitchen. Pfft! NOT!
- 2 tins (113 g crab meat)
- 1/2 block cream cheese (250 g)
- 1 small garlic clove (minced)
- 4 drops of Tabasco sauce
- 1/4 tsp. dijon mustard
- 1/4 tsp. parsley, chopped very fine
- 1 tbsp. grated Asiago cheese
- lemon wedges, sliced thin
Drain and squeeze the crab meat. Check through to avoid cartilage.
Put 2 tins of the crab meat (removing any large pieces and set aside).
Place remaining ingredients in the blender and puree until smooth. Stir in the larger pieces of crab meat and cover and place in the refrigerator for at least 2 hours.
Serve with your favourite crackers and, of course, a glass of chilled white wine. Place lemon wedges on plate for anyone to use.
Yam and Russet Mashed Potatoes
Last night we had company for dinner and always wanting something a little different, I used yams (orange kind) and large russet potatoes. Try this….
- 2 medium-large yams
- 2 large russet potatoes
- 1 large egg
- several tbsp. butter
- 1/4 cup sour cream
- 1/4 cup cream cheese
- generous splash of whipping cream (okay,I didn’t say this was diet food, did I?)
Peel and chop into 2 inch pieces both the yam and potatoes and put in a large pot with water. Cook until they are soft right through. Drain. Mash with a potato masher first. This way you don’t get lumps.
Transfer to bowl of mixer, beat until smooth and add the butter, cream cheese, whipping cream and sour cream and mix thoroughly.
Spoon into casserole bowl with lid. If not using right away, cover and put in fridge until dinner time. Add a dollop of butter on top of potatoes and before serving, put in oven of 325 degrees for about 30-40 minutes to heat through.
The colour, of course, is still orange, but the flavour is really scrumptuous.
We served this with freshly steamed asparagus and corn. We had roasted chickens as well.
When we put on dinners, we always plan ahead and prepare ahead as much as possible. This allows you, the host, to spend time with your guests and still be on top of things in the kitchen. Try it!
Yummy!
Raspberry Glass Cheesecake
I love cheesecake and, if you serve smaller portions after dinner, everyone will absolutely love this one.
- 1 1/4 cups chocolate cookie crumbs
- 1/3 cup butter, melted
- pinch of cinnamon (secret ingredient)
- 8 oz. dark chocolate, coarsely chopped
- 2 pkg. Philadelphia cream cheese, softened
- 1 cup sugar
- eggs
- 1 tsp. pure vanilla
Assemble 9 inch springform pan with base lip-side down. Stir crumbs with the melted butter and cinnamon until moistened and with the back of a spoon, press the crumbs evenly in the bottom of the pan.
Cover the bottom and sides with tin foil. Press on to adhere and bake crumb base in the oven of 325 degrees for 5-6 minutes and set aside.
Filling
Set a metal bowl over a pot of simmering water and melt the chocolate until smooth and let stand to cool to room temperature.
In your mixing bowl, add the cream cheese with sugar and beat for 3 minutes until silky smooth. Beat in the eggs, one at a time and then add the vanilla. Stir one half of this into the melted chocolate and gently scrape onto the cookie base. Smooth the top and then gently pour the remaining filling on top of that.
Bake in a 325 oven for 60-65 minutes. Turn oven off and let sit in the oven to cool down for one hour. Be sure to put a pan of water in the bottom of the oven to allow for moisture and omit a cracking top. Do not open the oven door when cooling the cheesecake down or it will crack.
Chill in the refrigerator, uncovered until chilled. To keep longer, cover at this point and store no longer than 2 days.
Glaze
1 pkg. frozen raspberries (or blackberries)
1/2 cup sugar
1 1/2 tsp. unflavoured gelatin
Press the berries through a sieve to make 3/4 cup juice. In a saucepan bring the juice and sugar to boil, stirring for 30 seconds until the sugar has completely dissolved.
In a small bowl, whisk together 1/4 cup of the glaze and gelatin and let this sit for 1 minute. Stir in the remaining raspberry mixture and refrigerate, stirring often for at least 60 minutes until it becomes like liquid honey. Pour this over chilled cake gently spreading to cover the top evenly. Refrigerate for another 60 minutes for this to set.
Good Grief! Not only is this pretty to look at, but it tastes as good as it looks.
Yummy!
Crispy Potato Cakes (Rosti) with Lemon Cream
This is a great Hors d’Oeuvres. In fact, for our dinner on Saturday, we will be serving these. I promise, we will take pictures. These are soooo tasty, my mouth is watering.
- 2 tbsp. butter, divided
- 2 shallots, chopped really fine
- 2 large, new baking potatoes, coarsely grated
- 1 tbsp. olive oil
Heat 1 tbsp. of butter in a skillet, add the shallots and cook until soft. Add the potatoes, stirring until the mixture becomes quite sticky. Set aside and cool.
Shape the cooled mixture into small rounds with wet fingers and flatten slightly. Melt the remaining butter and add the rounds, cooking until brown on both sides.
Serve warm with the Lemon cream.
Lemon Cream With Chives
- 4 oz. cream cheese
- 2 tbsp. sour cream
- grated lemon rind
- 1 tbsp. fresh lemon juice
- 1 tbsp. chopped fresh chives
Beat the cheese and cream until completely smooth. Add the grated rind, lemon juice and chives, mixing well. Place a dollop on each of the potato cakes. Serve warm.
in a word….YUMMY!
Lime Parfait
Trying to get ready for the holiday season ahead? This is a nice light dessert to make. It serves 6, so you may have enough for a couple of meals (if only 2 of you). okay, make them larger servings…
- 1 3 0z. package of lime jello
- 1 cup boiling water
- 1 pkg. light Philadelphia cream cheese, softened
- 1/3 cup sugar
- 1/4 cup orange juice
- 1/2 tsp. grated lime zest
- 1/4 cup lime cordial **
- 1/2 pint whipping cream (if I said ‘light’, would you believe me? No? oh!)
- 1 pint blackberries (any berry really)
Completely dissolve the jello with the boiling water. Beat together the cream cheese and sugar until light and very smooth.
Gradually beat in the jelly solution, orange juice, lime zest and lime cordial until the mixture is smooth.
Chill until slightly thickened. In your prettiest bowls, alternate the mixture with the berries. Chill in the refrigerator until completely set.
When serving company, garnish with a dollop of whipping cream (or, if dieting, light whipped topping) and add a few bits of lime zest.
Yum
** lime cordial can even be purchased in Walmart or your favourite grocery store.
Cinnamon/White Chocolate Cheesecake
Wow! What a wonderful way to celebrate ANY occasion/reason/excuse to try another cheesecake. Here we go….
- 1 8 oz. package Philadelphia cream cheese, room temperature
- 1 8 oz. container Philadelphia Cinnamon Indulgence cream cheese, room temperature
- 1/2 cup sugar
- 1/2 tsp. cinnamon flavouring
- 2 large eggs
- 4 squares good quality white chocolate, chopped, divided
- 1 graham crust (ready-to-use)
Mix the cream cheese, sugar and cinnamon flavouring in your electric mixer until completely smooth. Add the eggs and mix until thoroughly blended. Stir in 1/3 cup of the chopped white chocolate.
Pour into prepared crust. Sprinkle the top with the remaining chopped white chocolate.
Bake in a 350 oven for 35 minutes or until center is ALMOST set. Cool, Refrigerate for at least 3 hours….haha you have to wait.
A little hint would be to place a pan with water on the bottom rack of your oven while baking. It prevents cracking. Also, run a spatula around the edges so when it cools down, it isn’t ‘pulling’ from the sides of your pan…again…no cracks on the surface of your cheesecake. Just sayin’.
Almond Cream Cheese Cake
This is really nice in flavour and texture. A little different ‘secret’ ingredient makes the difference.
- 2 1/4 cups flour
- 1 cup sugar
- 3/4 cup cold butter
- 1 tsp. cinnamon
- 1/2 tsp baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 3/4 cup sour cream
- 2 eggs
- 1 can Solo Almond Cake and Pastry filling (secret ingredient)
- 8 oz. softened Philadelphia cream cheese
- 1 cup blackberry jelly (strained jam will do)
- 1/2 cup slivered almonds
Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan.
Combine the flour and 3/4 cup of sugar until well blended. Grate the butter into this and mix until it resembles coarse crumbs. Reserve 1 cup of this mixture and set aside.
To the remaining mixture, add the cinnamon, baking soda, baking powder, salt, sour cream, 1 of the eggs and the almond filling. Blend this really well. Spread this mixture carefully over the bottom and approximately 2 inches up the sides of the pan.
In a bowl, combine the cream cheese, remaining sugar and the other egg, , blending well so that there are no lumps. Spread this mixture over the batter in the pan.
Spoon the jelly/jam over the cream cheese filling and carefully spread the reserved crumb mixture over the surface and sprinkle with the almonds.
Bake this for about 1 hour until the filling is set and the crust is golden. Cool at least 20 minutes before trying to remove the pan.
Let everyone just try to guess the fantastic flavour…yeah I know almond, but there is almond and then there is almond.