Berry cheesecake galette

Adapted from smitten kitchen

1 pâte brisée (a pastry dough)

Filling
125 g blackberries (I used strawberries)
250 g creme fraiche (cream cheese might be preferable)
8 spoonfuls of granulated sugar (feel free to use less)
1 spoonful cornstarch
1 large egg + 1 egg white, lightly beaten
Juice of half a lemon/lime
Pinch of salt
A few scrapings zest from 1/4 lime
1/2 teaspoon vanilla extract

Egg Wash
1 egg yolk, beaten with a splash of water
1 spoonful of turbinado or coarse sugar for sprinkling
1 spoonful chopped pistachios (optional)

 

IMG_20160923_205209.jpgPreheat the oven to 175°C. Butter a round baking pan.

In a small bowl, mix the berries, 1 spoonful of sugar, citrus, and cornstarch; stir to combine, set aside.

In a medium bowl, beat the cream cheese with the eggs until fluffy. Beat in 7 spoonfuls of sugar, citrus zest, vanilla, salt.

Carefully drape the pastry dough in the prepared pan, letting the edges hang over the sides. Pour in cream cheese batter, then spoon the berry mixture over. Lightly swirl them together. Gently pinch the dough edges into loose creases and loosely lay the creases down over the filling; repeat all around.

Lightly brush egg wash around the edges of the dough. Sprinkle generously with sanding sugar and nuts. Bake until golden brown, 35 minutes. Cool completely, and store in the refrigerator before serving.

~Jessica

Blueberry cheese danish

Adapted from Like Mother Like Daughter and Creative Culinary

175 g cream cheese
250 g refrigerated croissants
16 g sugar
90 g blueberries
splash of lemon juice and vanilla extract
tiny pinch of salt
ricotta (optional)
sliced almonds (optional)

Preheat oven to 200 deg C. Mix sugar and cream cheese well. Add ricotta, lemon juice + zest, vanilla, and salt. Layer crescents prettily on parchment paper, fill in with cheese, top with berries and almonds, and close the top. Bake 10-15 min. Voila!

~Jessica

Japanese cheesecake

aka Japanese soufflé cheesecake

Inspired by Ochikeron’s viral Gâteau au Chocolat and Japanese Cotton Cheesecake but really… Adapted from Rasa Malaysia and Just One Cookbook

Meringue
6 eggs, separated
100 g caster sugar (I only had regular granulated)

Wet ingredients
240-400 g cream cheese, softened (I had 175 g)
100-200 ml heavy whipping cream (I used 250 g)
50 g unsalted butter, softened

Dry ingredients
20 g cornstarch + 60 g cake flour or 80 g all-purpose flour (I used latter)
Pinch of salt
10 ml lemon juice + 1 spoonful of zest
1 spoonful of rum (optional, I would have liked Bailey’s)

N.B. Keep the cream cheese, butter, egg yolks, and heavy cream all at room temperature, but chill the egg whites in the fridge (to make the meringue more stable)!

  1. If you want a chocolate cake, melt 240 g dark chocolate (broken into pieces) in a double boiler (not boiling water). Remove the bowl from the double boiler, cool the mixture. Otherwise just mix the cream cheese, butter, and heavy cream together.
  2. Fold in the flours and salt, then the egg yolks and lemon juice, and mix well.
  3. In a large bowl (make sure there’s no oil/fat in it, feel free to wipe the inside with a slice of lemon), whisk egg whites THEN whip in the sugar with an electric mixer until soft peaks form. Whipping by hand is masochistic. You know it is thick enough when you can turn the bowl upside down.
  4. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back into the remaining 1/3 meringue and FOLD GENTLY with a spatula.
  5. Preheat the oven to 170 deg C. Rub some oil/butter on parchment paper (to help prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
  6. Place the cake pan on a baking sheet. Pour hot water into the baking sheet, to keep the cake moist. Bake for 15 minutes on the lowest shelf in the oven (to prevent cracks on top and over-browning), 160 deg C for 15 minutes, then turn off the oven and bake with the remaining heat for 15 minutes.
  7. When it is done, place the cake pan on a wire rack to cool slowly.
  8. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

You can brush the cake with some jam syrup and/or dust with powdered sugar (confectioner’s sugar) to finish. I would prefer to serve with whipped cream ~_^

What I Messed Up: Not chilling the egg whites in their bowl enough (should chill in the same bowl they will be beaten in), not beating the eggs BEFORE adding the sugar, not rubbing lemon on the inside of the meringue bowl before beating, not having enough cream cheese, and not using caster sugar (faster to dissolve).

~Jessica

Cream cheese banana bread

Adapted from BuzzFeed

Serving Size: 10 slices.

1 large egg
175 g cane sugar
113 g butter
57 g sour cream (Greek yogurt may be substituted)
2 splashes of vanilla extract
2 ripe bananas
128 g all-purpose flour
1 g baking soda
pinch of salt

Cream Cheese Filling:
1 large egg
113 g softened cream cheese
57 g granulated sugar
3 heaping spoonfuls of all-purpose flour

Mix wet ingredients, then mix dry ingredients. Then mix cream cheese filling. Layer half batter, then filling, then top with the rest of the batter. Bake at 180 deg C for 50 min. Mine came out a bit dense, not sure why — I think my other recipe came out much better!

~Jessica

Zucchini bread

Adapted from Simply Recipes and smitten kitchen

170 g unsalted butter, melted for greasing the pan
225 g grated zucchini (1/2 a big one)
200 g all-purpose flour
1 g baking soda
pinch of cinnamon
pinch of ground ginger
pinch of ground nutmeg
150 g sugar
3 large eggs, beaten
10 ml vanilla extract
6 g salt
50 g chopped walnuts

Preheat oven to 175°C. Grease and flour your pan, liberally. Mix wet ingredients: In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the zucchini and vanilla. Mix dry ingredients: Combine flour, cinnamon, nutmeg, baking soda, and salt, as well as nuts, etc. Combine both: Stir this into the egg mixture. Bake for 60 minutes, +- ten. Muffins will bake far more quickly, approximately 20-25 minutes.

~Jessica

One banana banana bread

Adapted from Simply Recipes and Alton Brown and smitten kitchen

80 g all-purpose flour
1 g baking soda
Pinch of salt
3 spoonfuls of brown sugar
cinnamon, ground nutmeg, ground cloves
2 spoonfuls of honey
1 brown banana, peeled and mashed
130 g butter, melted
1 egg, beaten
dash of vanilla extract
handful of chopped walnuts
5 mL bourbon (optional)

Mix dry and wet ingredients separately. Then combine in a buttered oven-safe dish. Bake at 175 deg C for 40 minutes. I tossed in a bit of leftover unfiltered apple juice too. Great for that one banana you forgot about!

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~Jessica