cream cheese « Tags « Zoom Yummy – Crochet, Food, Photography

Zebra Cheesecake

September 13, 2010 by zoomyummy

zebra cheesecake recipe with step-by-step images

My name is Petra and I am… ahem… a cheesecake maniac.

Yes, I dream about cheesecakes.

Yes, I collect cheesecake recipes.

Yes, I’ve prepared many.

Yes, I am sure I have yet many of them to prepare.

No, I don’t think there is a power in this world that would stop me from doing so.

Yes, I’ll be showing you all of them.

And YES, I’ll be more than happy if you had a look at how I made this awesome one…
zebra cheesecake recipe with step-by-step images

Here we have our lovely ingredients, ladies and gentlemen.

Of course, there’s a lot of cream cheese in there. But definitely not too much.

That fact suggests that this cheesecake is a milder one.

Which I definitely can confirm (after eating many, many a slices).

Though it is not as rich as New York Cheesecake, I’d define it as being ‘heavenly’ mild.

A heavenly mild cheesecake.

That’s what it is.

zebra cheesecake recipe with step-by-step images

1. To make it, preheat the oven to 284 F (140 C).
2. Second, using a vegetable oil, spray a 9-inch (23 cm) springform pan.
3. Wrap two layers of foil around the pan. This cake is going to be baked in a water bath and the foil will prevent the water from seeping in.

zebra cheesecake recipe with step-by-step images

4. Place the cream cheese, butter and milk into a metal (or heatproof) bowl.

5. Now place the bowl over a pot of simmering water and – stirring constantly – let the ingredients melt.

If you’ve ever wondered why bowls are sometimes placed over simmering water then I have the answer for you. It’s because the ingredients in the bowl need very mild and gentle heat to melt, nothing too strong. In cases such as these, the steam from the simmering water works best. Otherwise some ingredients might not only melt but also cook and curdle. And who wants that?

zebra cheesecake recipe with step-by-step images

6. After the melted cream cheese mixture has cooled to room temperature, add the egg yolks, the cake flour, the cornstarch (corn flour) and the lemon juice.
7. Whisk the mixture until smooth.

zebra cheesecake recipe with step-by-step images

8. In a separate bowl, whip the egg whites until foamy.
9. Then add the sugar and whip for another couple of minutes until soft peaks form.

zebra cheesecake recipe with step-by-step images

10. In two batches, pour the cream cheese mixture into the egg whites.

zebra cheesecake recipe with step-by-step images

11. Fold the two batters together gently after each addition…

zebra cheesecake recipe with step-by-step images

12. …until they are well combined.

Try to be as gentle as possible in this process, since we’ve worked hard to make the whites light and airy and we definitely don’t want to lose that.

I am speaking in the name of all whipped egg whites in the world here!

zebra cheesecake recipe with step-by-step images

13. Divide the batter evenly into two bowls and add the cocoa powder into one of them.
14. Mix in the cocoa gently.
And let the fun begin…
zebra cheesecake recipe with step-by-step images

15. So this is how the zebra strips are achieved – nothing difficult at all.

Take your sprayed springform pan and place 3 tablespoons of cream colored batter in a circle in the center of the pan. Then take 3 tablespoons of the chocolate batter and place in the center. Keep adding circles and the batter will spread of its own accord.

zebra cheesecake recipe with step-by-step images

16. Find a large baking dish that will fit the springform pan.

Fill the empty baking dish 1/4 of the way full with hot water and place the springform pan inside.
17. Bake in the lower third of the oven at 284 F (140 C) for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
18. Turn off the oven and leave the cake inside (with the door still closed) for another 10 minutes.
19. Remove the cake from the oven and let cool completely.

zebra cheesecake recipe with step-by-step images

This cake tastes best after it’s been refrigerated for a couple of hours. It becomes slightly more dense and moist.

Enjoy, dear friends.

(This recipe was adapted from Treats.)

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Pierogi with Chive Filling and Cheese Sauce

July 20, 2010February 17, 2014 by zoomyummy

Pierogi, pierogi…what an interesting name.

Martha Stewart, for example, likes to make them and talk about them quite often.

Have you noticed?

It’s kind of the national food of the country her parents came from – Poland.

These cute, boiled dumplings with various kinds of fillings are spread and enjoyed over vast regions of Europe and America too.

Well, who knows, maybe also somewhere else.

If you know more, feel free to let me know.

I’d be very thankful.

Now I’m really curious – do you know them?

Do you like them?

Would you give them a try?

Or would you rather hide around a corner scared?

Well, I gave them a try, and not just once, and you know what?

They are yummilicious…

These are the ingredients I used to make very simple pierogi.

1. In a large bowl, whisk together the flour and salt.

2. Add the egg and the butter.

3. Using a pastry blender or a fork, incorporate the butter and egg into the flour until crumbs form.

4. Add the water.

5. With your hand, gather all the ingredients into a ball and knead until it’s rather smooth (for about 4 minutes).

The dough will be a little sticky. To make the kneading easier, dip your hand in some flour.

6. Now place the dough ball onto a well-floured working surface and roll it out into about 1/5 inch (0.5 cm) thickness.

7. Then grab a 3-inch (7.5 cm) cookie cutter – or a glass (see? I like the easier solutions so much – probably because I have no clue where my cookie cutter is right now) and cut out cute circles.

The glass or the cutter cuts into the dough much more easily if you dip it into some flour before.

8. Now we are going to magically turn the dough circle into pierogi.

For these very special purposes, we need the filling.

There are dozens of recipes for scrumptious pierogi fillings out there – sweet or savory. What I think is that this one might be the easiest of them all. Because all you have to do is just open your cream cheese container.

TA DA!

In case you would like to prepare your own flavored cream cheese filling, just go ahead and combine about 3/4 cup plain cream cheese with 1/4 cup plain yogurt, add about 1/2 cup chopped chives and salt to taste. Easy!

9. Place a small spoonful of the filling into the center of each circle.

10. Fold over.

11. And with your fingertip press the edges together to seal.

You can also use a fork to crimp the edges.

I used this gadget.

I love it from the deepest depths of my heart.

One day, I might break loose and write a poem about the pierogi press.

It’s my sweetheart from the first day we met.

I’m sure you’d love it too…

…if you saw this.

Amazing.

The best helper ever!

Hello little cuties.

You are having a bath soon!

12. To cook the pierogi, fill a large pot with water and bring to a boil.
13. Add the pierogi and cook – I recommend cooking them in three batches.

At first, your pierogi will sink. Stir them a little so that they don’t get stuck to the bottom. After a couple of minutes they will rise to the top – from this point on let them cook for additional 2 more minutes.

14. Using a spoon, remove the pierogi from the pot.

15. Drizzle some vegetable oil over a plate or a bottom of a pot and transfer the beauties there.

Toss them around every now and then (while the second and third batches will be cooking) so that they don’t get dry.

16. Meanwhile, you can prepare the sauce.

Again, it’s unbelievably simple and easy.

But then, I am afraid I am never going to come up with something difficult.

So…in a small saucepan, melt the butter. Add the flour and whisk until the mixture starts to bubble.

17. Then add the broth, milk…

…and the cheese.

Stir until combined.

Bring the sauce to a boil, stirring constantly. Then remove the saucepan from heat.

18. Oh, and then I added the sweet paprika powder.

I just thought it would create a nice color contrast between the pierogi and the sauce.

Yummy.

Pierogi taste best when served warm (and with love, preferably).

Enjoy, dear friends.

(This recipe makes 22 pieces of pierogi and I guess you won’t spend more than one hour preparing it.)

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Strawberry Cheesecake Parfaits

June 16, 2010 by zoomyummy

The other day, I stumbled upon a recipe for Strawberry Parfaits.

It took just one look and I knew I needed them in my life.

Definitely.

And really soon.

No doubt about it.

They looked scrumptious and refreshing and irresistible and… simply excellent.

If something in this big wide world can be referred to as ‘perfection in a glass’ then it’s definitely this dessert.

Please, please, you have to make it.

It’s that last step you need to make to achieve true happiness.

This is what you need to prepare the little cuties.

1. First, in your food processor, crush the biscuits finely.

You know what?

I love my high-end gadgetry.

This lovely piece, for example, is going on the market next fall.

I was really lucky to get it in advance.

These are the butter biscuits I’ve used.

Oh, how we love them – especially sandwiched with jam.

Just wanted to let you know…

Anyway, these are the biscuit crumbs.

2. Mix the crumbs with one tablespoon sugar…

3. … and 2 tablespoons melted butter.

You can use a fork to combine it all together.

4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.

5. In a separate bowl, whip the heavy cream until stiff peaks form.

6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.

7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.

8. Then we are going to need four glasses.

9. Place about a tablespoon of the crumbs in the bottom of your glasses.

10. Then layer some of the cheesecake filling, …

11. … then add some strawberries …

12. … and repeat this procedure once more.

13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.

14. Refrigerate for about 1-2 hours before serving …

… which is exactly what I haven’t done.

Enjoy, dear friends.

This recipe makes about 4 1-cup (250 ml) glasses.

(The recipe was adapted from here.)

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Grated Cheesecake

October 19, 2009 by zoomyummy

Yes, this cheesecake is really grated!

More specifically, the dough that makes up the top and bottom layer is grated.

It is an absolutely delicious cake.

I am sure you will love it!

~~~

To make the dough you need:

1 3/4 cups (230 grams) all-purpose flour

1/2 cup (110 grams) unsalted butter

1 teaspoon baking powder

1 tablespoon cocoa

2 tablespoons confectioner’s (or icing, powdered) sugar

2 tablespoons milk

For the filling you need:

16 ounces (500 grams) cream cheese

2 eggs

1 1/2 cups (150 grams) confectioner’s (or icing, powdered) sugar

1 tablespoon corn starch

1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)

1 tablespoon lemon zest

~~~

1. Preheat an oven to 350 F (176 C).

2. Grease and flour a springform pan.

3. In a larger bowl mix the flour and the baking powder.

Then add the butter, cocoa powder, sugar and milk.

4. Using hands form a firm ball.

Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).

(Update: Though putting the dough into the fridge worked for me, I later found out that it gets so much easier if you put the dough into your freezer for an hour or two – the dough gets much firmer and easier to grate.)