Cool Blackberry Cheesecake

 

 

HAPPY BIRTHDAY CAITY!

Now that I have a springform pan, I have taken it upon myself to perfect cheesecakes.  This cool no-cook cheese confection is a modified version of one by Gordon Ramsay and it’s dee-lish.

Because it’s a British recipe, I’m afraid that even with my modifications it’s all still in metric.  This is where having a kitchen scale comes in mighty handy.  Of course, because it’s a no-cook recipe, you needn’t fret if your conversions aren’t exactly accurate.

First, crush up about 150g cookies.  I used chocolate wafers, but graham crackers or digestive biscuits also work well.  You can even buy cookie crumbs pre-crushed in a box.

Mix those with about 50g melted butter.

With a glass or your fingers, flatten the crumbs into the bottom of a 20cm springform pan (mine was 25 cm so my cake is a little shorter and wider than yours might be).  Chuck that in the fridge to chill.

Now plop about 340g fresh blackberries (that was what was in the package for me) in a pot with a dash of sugar and a dash of water or juice.  Add the juice and zest from half a lemon to that as well.  Cook on medium-high heat, stirring often, until it’s all bubbly and saucy.  Scoop out a bit of the juice and make a slurry with a small amount of corn starch.  Add that back in and let it come to a boil.  Remove from the heat and let cool completely.  Chuck it in the fridge to make it extra cool and thick.

Whip up 500mL whipping cream in a chilled bowl.

In a separate bowl, cream together 500g soft cream cheese, a splash of vanilla extract, the zest and peel of half a lemon (nice use of a whole lemon there, waste-not), and 200g sour cream or crème fraîche.  The warmer your cream cheese is, the less lumpy it will be, but be careful not to let it melt if you put it in the microwave.

Fold the whipped cream into the cream cheese mixture.  Keep this stuff cool until you need it, but don’t chill it.

Spoon or pipe a layer of the cream cheese mixture over the crumb base.

Spoon on some of your blackberry sauce and use a skewer or flat knife to swirl it around.

Add another layer of cheese, and plop the remaining fruit sauce on top.  Swirly swirly swirly.  If your cake pan is smaller and your cake taller, you could probably try for three layers of cheese with swirlies in-between.

Refrigerate the cake for at least 5 hoursand keep it refrigerated when you’re not eating it.

Spring it from the springform!

We only had it in the fridge for probably 3 hours before we ate it, so you can see it was a little runny in the centre.

But still oh so good!  We all had seconds.

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Twice-Baked Puhdadoes

This is a fantastic Friday-night (or Monday-night) comfort food meal for the middle of winter (sorry in advance for the dark photos), mostly because it’s super-quick, super-good, and full of starchy goodness.  It’s also super easy, though we made ours a team effort.

Cait grated the cheese.

I cut the tomatoes.

Even Ruby helped.  Mostly by sitting in the middle of the floor.

So get yourself some potatoes.  You want these to have a decent skin on them, like jacket potatoes, or russets.  Give them a good scrub.

You can pre-cook them a bit first in the microwave if you wish.  Just make sure to poke some holes in them first.

Pop the in the oven (no pan is necessary) at about 400°F and cook them for a long time, until the skins are slightly wrinkled and crisp, about 45 minutes to an hour.  You can tell if the potatoes are ready by sticking a fork into the potato and waggling it back and forth.  If you don’t encounter much resistance, they’re defeated done.  Take the potatoes out of the oven but leave the oven on.

Slice the potatoes open on one side in a large X pattern.

Use a spoon to scoop the cooked potato into a large bowl.

Grab yourself an electric mixer (because it’s late and you’re lazy).  If you must, climb up on the counter to reach your tallest cabinet.

Start mixing the potatoes with enough milk and butter to satisfy you, then add more grated cheese than you really think is appropriate.  We also chucked in diced tomatoes, for colour and vitamins.

Then of course we added bacon.

Spoon this magic mixture back into your potatoes.  They will be rather overstuffed at this point but that is very much okay.

Place them on a pan and bake them again until the mixture is crusty and golden on top, about 15 minutes.

Garnish with a dollop of sour cream and a sprinkle of chives.  They are good cold and also reheated the next day, so I hear.

We had our potatoes with rectangular chocolate cake and a good evening was had by all.

The Great Wedding Cupcake Experiment of 2009

The Pie and I were married on 22 August 2009.  We wanted to do our wedding on the cheap, because we are stone broke, and we also wanted to give our guests a little taste of our personality.  With that in mind, we turned down my parents’ repeated offers to make fruitcakes (‘but it’s a traditional Scottish wedding cake’) and decided to make cupcakes instead of buying a tiered and costly confection.

Which flavours were we to pick?  The choices were almost endless and we didn’t know where to begin.  My mother gave me Cupcake Heaven by Susannah Blake as a Christmas present, and we decided to start there.  With one exception, all the recipes we tried are from there.

I chose a panel of a dozen people at work to help us to test our cupcakes, and every one of them looked forward to Cupcake Friday.  By the time I was finished the experiment (which ran from the beginning of March to the end of June 2009), my panel had doubled in size and I was a very popular lady at work.

A crucial piece of machinery without which I would have gone MAD is the Kitchenaid stand mixer.  I highly recommend it to anyone and everyone who does a lot of baking.  Also my camera, of course.  I took a lot of pictures during this period.  You can see the rest of them on my Flickr site here.

Apple Cinnamon Sour Cream Cupcakes

#1 Apple Cinnamon Sour Cream

These were extremely tasty but not particularly attractive, texture-wise.  Aesthetically they weren’t much to go on either.  The icing was also quite runny and very sticky, but also very good.  The sour cream mixed with the lemon and the icing sugar made a tangy topping.  The Committee thought it would make a good brunch baked good.

One thing to note about these is that I had to re-cup the cupcakes after they were baked, because the bottoms had burned a bit in my antiquated oven and I wanted to hide that.  Fun fact: if you re-cup a cupcake, the cupcake will not stick to the paper cup anymore, as you can see in the photograph.

 

#2 Carrot Cardamom

I really like the word ‘cardamom.’  These ones turned out exactly like the picture in the book, which was gratifying, and they had a much smoother texture than the Apple Cinnamon, which was reassuring.

I’m not a huge fan of walnuts, however; they have a bitter after taste that I am not fond of – I much prefer pecans.  The mascarpone icing, however, was incredible and there was an enormous amount of it.  If these cupcake experiments taught me anything (and to quote one of the Committee members), ‘there is no such thing as too much icing.’

Cherry and Marzipan Cupcakes

#3 Cherry and Marzipan Cupcakes

These little boogers were a spectacular failure on my part.  The recipe involved putting half the batter into the cup, then sprinkling it with grated marzipan, then putting the other half of the dough on top.  Silly me, I did all the bottom halves first, then all the marzipan, and by the time I got around to the tops, I had run out of batter.

In addition, I had to deal with runny icing and artificial cherries, and that’s never a good combination.  Let us not forget as well that I had to face the inevitable comments at work that these strongly resembled boobs.  So much for professionalism.

Overall, they were too sweet, and too much of a pain to make.  Vetoed.

… then something magic happened …

… my oven exploded!

I’m totally serious.  The Pie was making dinner one night and I heard this loud thrumming noise coming from the kitchen, accompanied by a yell that I should probably get in there.  I ran in and saw bright white light coming from the oven window – element was arcing and sending off sparks.  It was making the thrumming noise.  We turned off the oven and got the hell out of there.  Two days later my landlord bought us a new oven.  It’s so low tech that it has no interior light and you have to shine a flashlight in to see if your stuff is done, but it works really well, I will give it that.

The Perfect Cupcake was born.
Creamy Coconut Lime

#4 Creamy Coconut Lime

It was from this new oven that a new generation of cupcake was born.  I could now actually follow the recipe when it came to temperature and cooking time.  Nothing burned, or exploded.  It was inspiring, actually.  The first experiment to come out of the new oven, or ‘tailgate special’ as I like to refer to it, was this perfect confection.  It was unanimously voted by the Committee as the perfect cupcake for a wedding.  Nothing I made after this counted for much in their opinions.  I was, however, undaunted, and continued on with my experiments.  I couldn’t stop now – things were just getting good.

Orange Poppyseed with Mascarpone Icing

#5 Orange Poppyseed with Mascarpone Icing

In these, I substituted canned mandarin slices for regular orange segments.  Other than the fact that I am truly lazy and did not want to segment several oranges, the canned pieces meant that my cupcakes would be uniform and also that the quality of the fruit would be good.  Living in Newfoundland, especially during the winter, means that produce quality is always a guessing game.

These cakes were popular with those who liked poppyseeds.  I liked them, but the Pie was not a huge fan.

As you can see, I was really getting into my groove here.  My photographic cupcake record had turned more artistic now that my appliances were cooperating.

#6 Blueberry and Lemon with Cornmeal

These little beauties contained fresh Newfoundland blueberries stuck right into the batter, and were made with cornmeal, which made the batter a sunshiny yellow but which created a texture many were not expecting.

Blueberries directly in the batter!

I thought they were great but most people were unconvinced.  In any case, I had  a lot of fun with my new zester, creating and photographing my confections.

Martha Stewart eat your heart out:

Blueberry and Lemon with Cornmeal
Maple and Pecan Cupcakes

#7 Maple and Pecan

I had a lot of fun making these – and burned myself severely in the process.  They were one of my favourite cupcakes, taste-wise, but many people found the hard caramelized sugar too sharp or tough to bite into, the Pie included, so they were eventually scrapped.

Playing with melted sugar is a lot of fun.  If I ever made these again, however, I would let the sugar cool a bit more before pouring it, to keep the fluid from spreading too much – I think that was my major failing here.

Bittersweet Chocolate Wedding Cupcakes

#8 Bittersweet Chocolate Wedding Cupcakes

I ended up renaming these bad beauties Bittersweet Chocolate Mousse, because that’s pretty much what they tasted like, and that’s pretty much all the ‘icing’ really was: hot whipping cream poured over dark and bittersweet chocolate and then whipped into a light foam.  They are truly divine.  The batter itself was a little bland, however, so I thought I could improve somewhat.

You can see at this time that spring was coming, and my seedlings were on the sprout.  But spring comes late to Newfoundland, and we had a while yet to wait.

Gingerbread Cupcakes with Lemon Icing

#9 Gingerbread Cupcakes with Lemon Icing

I can pretty much guarantee that I will never make these again.  I have never been so disappointed with myself.  I didn’t want to serve them to the Committee, and some Committee members refused to even finish them.  They were dry and tasteless and the crystallized ginger on top was too strong.  It was supposed to be stem ginger in syrup but this being Newfoundland I couldn’t find any.

EPIC FAIL.

I had to redeem myself.

Experiment #10
Marble Cupcakes

#10 Marble Cupcakes

When these were finished they looked nothing like the photograph but boy were they tasty.  Inside was a chocolate-vanilla swirl cake that really wasn’t visible unless there was no icing but which was nice and moist and light.

The icing was cream cheese mixed with cream and icing sugar.  You can’t really top that, but of course that would mean leaving out the caramel.

I used Smucker’s caramel ice cream topping, but had I been thinking I would have used real dulce de leche, because it would have held its shape better and not oozed everywhere.  These cupcakes certainly entailed sticky fingers.

Coffee and Walnut Cupcakes with Ricotta Icing

#11 Coffee and Walnut Cupcakes with Ricotta Icing

The Pie and I wanted to experiment with a few lower-fat options, and this was one of them, containing no butter at all, and of course using ricotta cheese instead of cream cheese for icing.

They turned out really well but weren’t quite what we were looking for.

Chocolate Fireworks

#12 Chocolate Fireworks

These were meant to be served with lit sparklers in them, but I wasn’t sure how I would get them into the office.

I settled for the little silver balls instead.  Did you know they are called ‘dragees’?

The icing was rather unimaginative and runny, but the batter had some orange in it that kept in moist and gave it a nice tart tang.

Raspberry Trifle

#13 Raspberry Trifle

Unlucky number 13.  We were drawing to the close of our experiment here, with only three more recipes to try, and I was pretty tired of making cupcakes at this time.  It seemed every week I was adding someone new to the Cupcake Committee email distribution list.

I made these while watching Detroit lose to Pittsburgh in the Stanley Cup Playoffs.  I was cheering for the Red Wings (my beloved Senators didn’t even make the post-season) because I hate Crosby, but alas, I was out of luck.

This cake was really good, though, because it was chock-full of raspberries.  I thought the custardy topping could have had more flavour, but that might have had something to do with me failing at making custard.

Strawberry Vanilla Cheesecake

#14 Strawberry Vanilla Cheesecake

I left the picture of this one small because it’s blurry.  It was late, I was tired, and these were such a hassle that I forgot to take a picture until super late at night.

The recipe called for slicing off the top of the cupcake so the cream cheese topping would set, smooth and flat, like a real cheesecake.  I cut off the tops, which was a pain, considering I then had to re-cup the cakes, and then topped them.  And discovered that the topping wasn’t going to lie smooth and flat anyway.

There was some swearing.

In the end, these were one of my favourites: a fine vanilla cake with vanilla cream-cheesy ‘icing’ and sliced strawberries on top.  The fanning of the berry was my idea, as the berries I got weren’t of the quality that they would stand up on their own, like they were in the book.

Gluten-Free Chocolate Cheesecake

#15 Gluten-Free Chocolate Cheesecake

Another cheesecake-y recipe that didn’t turn out as well as I’d hoped.  The Pie’s grandmother is a celiac, as is one of my former coworkers, and both of them were coming to the wedding.  I didn’t want them to feel excluded from the cake part of the festivities, so I experimented with a gluten-free recipe.

It was an all right cupcake, but it wasn’t light or fluffy, the potato flour I used made the texture a little grainy, and, all in all, it was rather bland.

Coconut Cream from the Barefoot Contessa

#16 Coconut Cream

This was my final cupcake, and it wasn’t really an experiment.

One of the people in the Cupcake Committee had been talking about the Barefoot Contessa’s Coconut and Cream cupcakes for a while so as a final treat I decided to make them.  You can get the recipe from the Food Network here.

The cupcakes were huge, and I knew I wasn’t going to make them for the wedding – they were pretty time-consuming.  But everyone on the Committee had been talking about that other coconut recipe for ages, so I thought I would end it with an echo of the earlier recipe.

They were fabulous and if you ate more than one you felt ill.  We had wayyy too many leftovers and I think we ate them for three weeks straight.  Or at least it felt like that.  They were good though.  I recommend giving them a shot.

And that’s it.  Sixteen cupcakes in seventeen weeks.

Which ones did we eventually choose: Strawberry Vanilla Cheesecake, Fireworks (but with the icing from the Bittersweet Chocolate Mousse), and the Raspberry Trifle (but with a lemon cream cheese icing instead of the custard.  They were a hit.