cheesecake – Page 6 – Zoom Yummy – Crochet, Food, Photography

I’ve realized that cream cheese seems to have some strong magical power over me these days.

See? It got me again, the cream cheese.

And you know what?

I’m really glad for that.

Because these bars, THESE BARS.

They are GORGEOUS.

Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about.

To know perfectly what I mean you have to – HAVE TO – make them.

You’ll be happy, I’m tellin’ ya!

These are the ingredients.

1. Let’s start by chopping the nuts.

2. In a larger bowl combine the nuts with the flour (1 1/4 cup – 160 grams) and the sugar (1/2 cup – 100 grams).

3. Then add the butter and using a pastry cutter (or a fork) combine the mixture until…

… it resembles crumbs.

4. Set aside one cup crumb mixture.

5. For the crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch (33x23x5 cm) baking pan.

6. Bake in a 350 degree F (175 degree C) oven for 12 to 15 minutes or until the edges are golden.

7. Meanwhile, in the bowl of your electric mixer, combine the cream cheese with the sugar (2/3 cup – 130 grams).

8. Then beat in the eggs – one at a time – making sure to beat well after each addition.

9. Add the almond extract and scrape down the sides of the bowl every now and then.

10. Add the 2 tablespoons flour and mix again shortly.

11. Pour over the hot crust…

… and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture…

… to achieve smooth and even surface.

12. And back into the oven it goes to bake for another 15 minutes.

13. Remove from the oven.

14. Pour the preserves over the hot cream cheese layer…

…

… and even out the surface.

( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.)

15. Now back to the one cup crumbs that we have set aside.

Mix them with one cup coconut.

16. Sprinkle the crumbs-coconut mixture over the preserves.

Like this.

17. And bake for another 20 minutes.

18. Remove from the oven.

19. Cool in the pan on a wire rack.

Chill in the refrigerator for 3 hours before cutting into bars.

Store in the refrigerator.

And most importantly – enjoy, dear friends!

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I love cheesecake.

I know, I know, I love too many things but it just happens to be so…

Yogurt, milk-shakes, cheesecakes – that all makes my world go round.

A few months ago I prepared this delicious Grated Cheesecake and I received some very positive feedback. So I think it’s the highest time to add a new piece into the cheesecake collection.

New York Cheesecake – I’d never had that one before.

After I tasted it, I have this to say:

If New York had nothing else to offer but this cheesecake it would be worth visiting for this piece of sweet pleasure alone.

And you know what?

Let’s prepare it at home – that will be fun!

These are our ingredients.

(Do you like the recipe card? I hope you do – then the four zillion hours I spent making it hasn’t been lost.)

1. In a food processor process whole cookies (waffles) until they are crumbs.

Yes, that is my food processor you are looking at right now – I’m very much into the prehistorical style of cooking.

2. Pour the crumbs into a medium bowl.

3. Add the sugar (1/4 cup – 50 grams).

4. In a small pot, melt the butter over medium-low heat.

5. Pour the butter into the bowl …

6. … and combine all the ingredients.

7. Now grease or spray a 9 inch (23 cm) springform pan.

8. Fill the pan with the crumbly mixture.

9. Using a measuring cup press the mixture over the bottom …

… and about 1 inch (2.5 cm) up the sides of the springform pan.

10. Cover and refrigerate while you make the filling.

11. In the bowl of your electric mixer place the cream cheese, sugar (1 cup – 200 grams) and flour.

12. Beat on medium speed until smooth (about 1 minute).

13. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

14. Scrape down the sides of the bowl as you go.

15. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated (about 1 minute).

16. Remove the crust from the fridge and pour in the filling.

17. Place the cheesecake pan on a larger baking pan and place in the oven.

18. Bake at 350 F (177 C) for 15 minutes. Then reduce the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.

19. Remove from the oven and place on a wire rack.

(There was a storm going on behind the window as I was taking this picture – so I was struggling, struggling with the light.)

20. I also ran a knife around the inside edge of the pan to loosen the cheesecake (this procedure helps prevent the surface from cracking as it cools).

21. In a medium bowl mix the sour cream, sugar (2 tablespoons – 30 grams) and the vanilla.

22. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.

23. Remove from the oven and let cool (this cheesecake tastes best after being refrigerated for about 12 hours).

I garnished the top of the cake with some canned strawberries and strawberry sauce and ate it in about three microseconds.

Enjoy, dear friends, it’s a very nice experience.

(This lovely recipe was adapted from Joyofbaking.com.)

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