Tag: tiramisu cheesecake

How to make No-Bake Ombre Berry Cheesecake
No-Nke Ombre Berry Cheesecake – a wonderful combination with a wonderful berry flavor that is sure to please everyone. Homemade berry sauce is used to color the layers so there are no artificial colors.

Home Cooking Adventure
Ingredients
Makes 8 servings
Makes about 8 servings
Crust
5 oz (150g) digestive biscuits/graham crackers
3 tbsp (45g) butter, melted
Berry Sauce
3.5 oz (100g) raspberries
3.5 oz (100g) blackberries
3.5 oz (100g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Cream Cheese Mixture
10 oz (300g) cream cheese, room temperature
1 3/4 cup (400g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
1. Prepare the berry sauce so it has time to cool before preparing the cream cheese mixture. Place the berries, sugar, lemon juice and water in a small sauce pan and place over medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, until the sauce thickens.
2. Remove from heat and sieve to remove seeds.
3. While the sauce is preparing prepare the gelatin. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
4. Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce. Let the berry sauce cool at room temperature while you prepare the rest.
5. Prepare the crust. Place the cookies or crackers into a bag and use a rolling pin to turn into crumbs. Transfer the crumbs into a bowl and stir in butter.
6. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon.
7. Prepare the cream cheese mixture. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
8. Meanwhile in a large bowl mix cream cheese with powdered sugar. In another bowl whip the whipping cream until stiff peaks form. Gradually incorporate whipped cream into the cream cheese mixture.
9. Place gelatin over low heat just until the gelatin dissolves and then pour it over cream cheese mixture and incorporate.
10. Divide cream cheese mixture into three different bowls. Pour about two thirds of the berry sauce into one bowl. Pour the other third into the second bowl. Leave the other bowl as it is.
11. Pour the deep purple cream cheese mixture over the crust and spread evenly. Freeze for about 10-15 minutes.
12. Pour the light purple cream cheese mixture and freeze for 10-15 minutes.
13. Finish with the plain cream cheese mixture. Use an offset spatula to spread evenly.
14. Refrigerate for about 6 hours or overnight until set.
15. Before serving decorate with fresh berries and mint leaves.

July 13, 2021
How to make Japanese Cheesecake
Japanese Cheesecake – a very delicate cheesecake, with a soft, moist, light and fluffy layer if you haven’t tried it, give it a try.

Home Cooking Adventure
Ingredients
Makes about 8-10 servings
6 eggs
9 oz (250g) cream cheese, room temperature
3 1/2 tbsp (50g) butter, room temperature
3 oz (100ml) milk
1/2 tsp (3g) vanilla extract, optional
1 tbsp (15ml) lemon juice
2 oz (60g) flour
2 1/2 tbsp (20g) cornstarch
1/4 tsp (2g) salt
2/3 cup (135g) sugar
1. Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.
2.Separate the egg whites from the yolks.
3. Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.
4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
5. Gradually fold the whipped whites into the cream cheese mixture.
6. Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.
7. Pour hot water until about half way up the sides of the pan.
8. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
9. The cake deflates a little bit and pulls away from the sides of the pan.
10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.
11. Dust with powdered sugar before serving. Cut with a hot knife.

July 5, 2021
How to make Raspberry Cheesecake Bites
These raspberry cheesecakes are one of the best for summer. The creamy, fruity blend, covered in cookie crumbs, is irresistible.

Home Cooking Adventure
Ingredients
Makes about 20 cheesecake bites
10 oz (300g) cream cheese, softened to room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1/2 cup (80g) fresh raspberries
5 oz (150g) digestive biscuits/graham crackers
1 cup (240g) whipping cream
fresh raspberries for serving
1. Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
2. In another bowl whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
5. Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
6. Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
7. Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
8. Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.
July 1, 2021
How to make Classic Tiramisu
Tiramisu is one of those irresistible desserts that are so easy to put together and require no baking. It’s rich and smooth, literally melting in your mouth. There’s nothing better on a hot summer day than a chilled dessert.

Home Cooking Adventure
Ingredients
Makes about 6 servings
Mascarpone Cream
3 eggs
3+2 tbsp (45g+30g) sugar
1 tsp (5g) vanilla extract
9 oz (250g) mascarpone cheese
pinch of salt
For Dipping
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) amaretto liqueur
20 Savoyardi ladyfingers (about 180g)
Garnish
Cocoa powder, for dusting
1. Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick,
creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.
2. Add mascarpone cheese and and blend well.
3. Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.
4. Combine the cooled espresso with liqueur and set aside.
5. Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don’t soak the ladyfingers too much, only the edges should be soaked, not entirely.
6. Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture
on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.

June 30, 2021
How to make Classic Cheesecake
This cheesecake classic is one of the best desserts ever, rich and decadent. Almost no one can stop for a moment.

Home Cooking Adventure
Ingredients
Makes about 10-12 servings
Crust
9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling
2 pounds ( 1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.

June 17, 2021
Homemade Tiramisu Ice Cream- easy
This creamy and elegant dessert is always a delight for me and our guests. The smooth Mascarpone cream combined with the coffee dipped ladyfingers turns into an heavenly, iressistible dessert. Give it a try. It’s easy, quick and most of all delicious.
Home Cooking Adventure
Ingredients:
Makes about 4-6 servings
4 eggs
1/2 cup sugar
8 oz (250 g) Mascarpone cheese
1 tsp vanilla extract
For Dipping
3 oz (80 g) savoiardi cookies, about 8 cookies
5 tsp instant coffee
5 tbsp hot water
2 tbsp brandy or amaretto liqueur
Garnish
1 tbsp cocoa powder, for dusting
Directions
1. Combine the coffee with water and brandy and set aside to cool.Cut the cookies in smaller pieces.
2. Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy and pale yellow colored. Add Mascarpone cheese and vanilla extract and blend well.
3. Whip egg whites until foamy with a mixer, and gently fold them to the Mascarpone mixture.
4. Line a 1.5 litre-capacity loaf tin with plastic wrap. Toss the broken cookies in the coffee mixture. (Be careful not to soak the cookies too much otherwise they will get too hard on the freezer, only the edges need to be soaked ). Pour 1/3 of the mixture into the tin and add half of the cookies. Put another 1/3 of the cream mixture over the cookies, add the rest of the cookies and finish with the last 1/3 of the cream. Cover and put it in the freezer.
5. When ready to serve invert onto a plate, remove the plastic wrap, sift cocoa powder over the top and cut into slices.

May 17, 2021