Mixed Berry Cheesecake Tart

mixed-berry-cheesecake-tart

I was flipping through my recipe archives the other day and happened upon this recipe from about 20 years ago!

I couldn’t wait to share it with you all because I just know how much you will love it!

This is a building on recipes to the MAX!

Think: Mixed Berry Compote meets Cheesecake meets sugar cookie dough!

It is really simple to assemble this tart once you have the sugar cookie dough prepared ahead of time.

You will have a really nice rustic dessert in just about 30 minutes!

And it will probably be gone even faster than that!

Here I used a mixture of blackberries, blueberries & strawberries here but feel free to change it up with whatever combo you like!

Mango Cheesecake Tart anyone!?

Oh by the way, you will need a Tart Pan of course to make this tart!


Mixed Berry Cheesecake Tart
 
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Author:
Serves: 1-8" Tart
Ingredients
  • Cream Cheese 1 - 8ounce bar (226g)
  • Unsalted Butter 2 Tablespoons (28g)
  • Granulated Sugar ¼ cup (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Egg large 1 (50g)
  • Mixed Berries 2 cups
  • Granulated Sugar 2 tablespoons (28g)
  • Cornstarch 1 tablespoon (10g)
  • Lemon Zest 1
  • Lemon Juice ½
  • Egg wash
  • Cinnamon Sugar
  • ½ Recipe Sugar Cookie Dough
Instructions
  1. Prepare the sugar cookie dough in advance (preferably the day before)
  2. Roll out the tart shell and pre bake it in a preheated 350°F oven for 12-15 minutes until light golden brown
  3. Prepare the cheesecake filling by creaming the softened cream cheese and butter together until smooth
  4. Add the granulated sugar and mix smooth
  5. Add the vanilla extract and then the egg
  6. Pour into the pre baked tart shell
  7. Combine the mixed berries with the other measure of granulated sugar, cornstarch, lemon juice & zest.
  8. Pile the berries on top of the cheesecake batter
  9. Roll out the remaining cookie dough to ¼" thickness and make a lattice top to go over the fruit.
  10. Egg wash & sprinkle with cinnamon sugar
  11. bake in preheated 350° oven for 30 minutes or until the cookie dough lattice is golden browned.
  12. Cool completely before serving.
Notes
Cheesecake tart must stay refrigerated.

It will last for up to 6 days in the refrigerator or 2 months in the freezer wrapped well
 

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Strawberry Cheesecake Recipe

strawberry_cheesecake_recipe

How is it that I did not share this Cheesecake Recipe yet!?

This is actually the recipe my mom always made while I was growing up.

It’s not really that different than my other cheesecake recipes since a cheesecake is essentially a baked cream cheese custard with eggs and often times some type of cream.

Here, the ratio of ingredients and a super duper large amount of sour cream added to this cheesecake make it the richest creamiest cheesecake you will ever taste!

I went the classic route with authentic graham cracker crust and of course piled it with giant beautiful fresh strawberries after it was cooled!

You can of course leave the strawberry topping off if you prefer, or use any other fruit compote instead.


5.0 from 4 reviews
Cheesecake Recipe
 
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I am using a 3" tall 8" diameter pan here.
Prepare the cake pan with pan grease and parchment paper
Preheat the oven to 350°F
Be sure that all your ingredients are at room temperature before mixing
Author:
Serves: 1- 8" cake
Ingredients
  • Cream Cheese 24 ounces or 2½cups (670g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs large 6 (300g)
  • Vanilla Paste or Extract 3 teaspoons (15ml)
  • Sour Cream 1½ cups (330g)
  • Lemon Zest *optional 1 lemon
  • Graham Cracker Crumbs 2½ cups (250g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 tablespoons (113g)
Instructions
  1. Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
  2. Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
  3. Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
  4. Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
  5. Add the vanilla extract and lemon zest
  6. Add the sour cream
  7. Mix smooth then pour the batter into the graham cracker crust
  8. Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
  9. Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
  10. Remove from the oven cool completely then refrigerate overnight.
  11. Un-mold from the cake pan, invert onto a serving platter and top with fresh strawberries
  12. Glaze the strawberries with melted apple jelly if desired
Notes
Cheesecakes must stay refrigerated at all times for up to 10 days

Freeze for up to 2 months wrapped well.
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES AND SPRINGFORM PANS

 

 

 

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Strawberry Chiffon Cake Recipe

Strawberry Chiffon Cake

One of the most asked questions I get is in regards to my Vanilla Sponge Cake recipe is, “can I add strawberry puree and make it a strawberry sponge cake?”

Well……….I would prefer  you did not.

How about we just make a totally different recipe altogether?

You see, fruit purees added to a cake recipe like a sponge, which is already a fragile balance of foamed eggs and lower in fat ~ can actually make the cake a bit dense and rubbery (and I have also gotten many of those comments as well! “Hey! My cake is dense and rubbery!” Woops!)

Chiffon Cakes are delicate spongy cakes that are perfect perfect perfect for adding fruit purees! It is an oil based cake so it is great for refrigerated fillings (Thumbs up for those who know what I’m talking about here because you have graduated from What is Cake? University!)

Please read to the bottom for Chocolate & Vanilla Chiffon Cake Variations or Click here for the Vanilla Chiffon Video Tutorial

The one thing to note about making chiffon cakes into cake layers though is that we are not trying to manipulate something that is best made one way, and get it to do something else.

Now I am doing it here, obviously I want LAYERS not a bundt cake as I mention at 1:55 in the video below.

I cool these cakes half way in the pans, then flip them out since flipping over a thin cake layer such as this while it is still piping hot will cause them to prematurely release from the pans and cause deflating. We have to treat these layers slightly different than a bundt cake – but always remember chiffons were intended for bundt pans – we are forcing them to be something they are not!

Go on to the making of my Strawberries and Cream Layer Cake when you have finished baking this cake!

4.8 from 12 reviews
Strawberry Chiffon Cake
 
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Preheat oven to 325° F
Here I am using 7" cake pans but you can divide the batter equally in half for 2-8" pans (or 9" pans would be fine too)
Just be sure to adjust the baking time- will take closer to 25 or 30 minutes
Author:
Serves: 4-7" Layers or 1 12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • + Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Strawberry Puree ⅓ cup
Instructions
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly..
  2. Combine the oil, egg yolks, the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and strawberry puree and whisk smooth.
  3. Add that egg yolk and oil mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  4. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy. Once it starts to gain volume and strength (it will get whiter and thicker) add in the remaining 2 Tablespoons of sugar very slowly and continue whipping to medium peaks.
  5. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  6. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  7. Cool to warm and then remove from pans to cool the rest of the way
Notes
Cake layers can be stored in the freezer (wrapped well) for up to 1 month
4.8 from 12 reviews
Vanilla Chiffon Cake variation
 
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Here are the ingredients for the Vanilla Chiffon cake, proceed to mix as you would listed above in the instructions but where ever it says strawberry puree you will use water
Author:
Serves: 4- 7" Pans of 1-12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Vanilla Bean seed ½ pod scraped add to the water
  • Water ⅓ cup
Instructions
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  2. Reserve.
  3. In another large bowl combine the oil, egg yolks,water and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  4. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  5. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  6. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  7. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  8. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  9. Cool to warm and then remove from pans to cool the rest of the way
 
4.8 from 12 reviews
Chocolate Chiffon Cake Variation
 
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Author:
Serves: 4-7" pans or 1- 12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Unsweetened Cocoa Powder ¼ cup (24g)
  • Hot Water ⅓ cup
Instructions
  1. Combine the hot water with the cocoa powder to make a paste
  2. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  3. Reserve.
  4. In a small bowl combine the hot water with the cocoa powder and whisk to a paste.
  5. In another large bowl combine the oil, egg yolks, the cocoa paste and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  6. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  7. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  8. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  9. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  10. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  11. Cool to warm and then remove from pans to cool the rest of the way
 
4.8 from 12 reviews
Lemon Chiffon Cake Recipe
 
Prep time
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Author:
Serves: 4- 7" pans or 1-12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Lemon Juice ½ cup (120ml)
  • Zest of 1 lemon
Instructions
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  2. Reserve.
  3. In another large bowl combine the oil, egg yolks, lemon zest and juice and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  4. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  5. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  6. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  7. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  8. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  9. Cool to warm and then remove from pans to cool the rest of the way
 

For those who have questions about whipping egg whites, CLICK HERE FOR MORE!

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Black Cherry Compote Recipe

Cherry Compote

This black cherry compote recipe is  specifically for making my Black Forest Cake.

However you can use this for many other applications like toppings for cheesecakes or ice cream or even as a filling for any cake you can dream up!

Probably one of my most requested cakes here at Gretchen’s Bakery is the Black Forest Cake.

Black Forest Cake has been a long time favorite of mine in the cakes department!

So whatever brings you to this recipe whether it is for Cherry Shortcakes, Ice Cream toppings  or just because, you will be happy you got here because this is a real winner!

I couldn’t stop eating it with a spoon! I hope I have enough for my cake! LOL

Black Cherry Compote Recipe
 
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The Kirshwasser is completely optional, you can leave it out with no substitution
Author:
Serves: 3 cups
Ingredients
  • Fresh Cherries pitted 1½ lbs (600g)
  • Granulated Sugar ¼ cup (50g)
  • Kirshwasser or brandy 2 teaspoons *optional
Instructions
  1. Place the pitted cherries and sugar into a heavy bottomed sauce pot, cover and cook over low heat stirring occasionally to prevent scorching
  2. Cook for about 15 - 20 minutes or until the fruit has started to break down slightly.
  3. You will notice a sauce begins to form and it is getting thickened as the cherries cook down
  4. Remove from heat and add the kirsh or other liquor.
Notes
Compote will thicken as it cools due to the natural pectin in cherry skins

Store in an airtight container for up to 1 week in the refigerator or freeze for 6 months

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Key Lime Pie

Key Lime Pie

My first experience with a Key Lime Pie was back in 1995 when I was in Boca Raton Florida for my 3rd semester to do my externship for  the Culinary Institute of America.

I’d never had a Key Lime Pie before! But from that moment on, I was hooked.

I know I say it with all my desserts, but Key Lime Pie really is my favorite pie! (Until Thanksgiving, then it’s Pumpkin!)

When I owned my bakery I also made this recipe into individual tartlettes. It was an afternoon ritual to devour at least one a week throughout the entire summer months!

So now with this new chapter of my life, I could not think of any better way to honor my new home state of Florida other then with an authentic Florida Key Lime Pie!

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Mango Mousse Recipe

Mango Mousse

I found it quite interesting that there are not very many good Mango Mousse recipes out there.

Could it be that this is just not something folks want to make?

But on the contrary, I have gotten so many requests for this recipe!

I have to think it is popular!

I  searched all my baking books at home to find a really great recipe to share, but all that is really offered is Chocolate Mousse and variation of chocolate mousses in those main stream books! (well at least the ones I have anyway)

I delved into the depths of the archives of my career ~ from days gone by, and came up with a great recipe that I know you will love!

The best part about this recipe is that it is interchangeable with just about any fruit puree you can come up with!

Strawberry? Lemon? Blueberry? Papaya?

I’m going to say the hardest thing about making this recipe is prepping the mangoes!

Those flat long pits that run the entire center of the mango are a real nuisance so be sure to check out how to make Mango Puree first to get the most out of your mangoes!

I hope you go on to try my Mango Mousse Cake building on recipes extravaganza with this mousse!


5.0 from 1 reviews
Mango Mousse Recipe
 
Be sure to prepare the Mango Puree before proceeding with this recipe
Cream of tartar will help to prevent the egg whites from over whipping, while it is not completely necessary (as some cannot find this ingredient) you can leave it out, just be sure not to over whip the meringue
Author:
Serves: 7 Cups
Ingredients
  • Mango Puree ¾ cup
  • Unflavored Gelatin 2 teaspoons (1 envelope)
  • Cold Water 2 tablespoons
  • Egg Yolks large 4 (72g)
  • Granulated Sugar ½ cup (100g)
  • Egg Whites large 4 (120g)
  • Granulated Sugar ½ cup (100g)
  • Cream of Tartar ¼ teaspoon
  • Heavy Cream 1 cup (237ml)
Instructions
  1. Bloom the gelatin in the water and let sit for about 5 minutes.
  2. Meanwhile in a small sauce pot combine the mango puree with the first measurement of sugar and the egg yolks.
  3. Heat over medium heat while stirring constantly to avoid scorching. Cook to 170°F on an instant read thermometor.
  4. Remove from the heat, add the bloomed gelatin and stir to dissolve.
  5. Set the mango puree mixture aside to cool slightly while you prepare the whipped cream and the meringue (both to medium peaks)
  6. Fold the meringue into the COOLED egg yolk / puree mixture and then fold the whipped cream
Notes
Use immediately to fill cakes and pastries or store in a sealed container in the refrigerator for up to 1 week.

All cakes and pastries made with mango mousse must stay refrigerated
For those who have questions about whipping egg whites, CLICK HERE FOR MORE!

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