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Category Archives: Cheesecake

Maple “Turtle”Cheesecake

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Maple Turtle Cheesecake

It is the time of year again when all sorts of maple goodies start to show up in the shops, following a season in the sugar woods and all those great pancake dinners.  There are a few places near by where I live where you can purchase maple products right where they are produced, but they’re also available pretty much anywhere.  Maple syrup seems to stick around for a longer time frame, but the maple cream and maple butters seem to have a shorter appearance (although the MPANS website states you can freeze maple butter).

So for this recipe, I wanted to make use of a tub of maple butter I had picked up Hunter’s maple products in Springhill, to create a kind of turtle cheesecake, substituting it for the caramel in the recipe.  This is the stuff you’re looking for (and good stuff it is!):

Maple Butter

On to the recipe!

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Partridgeberry and Apple Cheesecake

IMG_3320This cake was served along with the Pumpkin Truffle Cheesecake I made for Thanksgiving, and was a great way to incorporate a bit of local flavour as an alternative to a cranberry dessert.  Much like cranberries, partridgeberries (lingonberries) are bright red and tart, and happen to be a favorite of mine.  They are often cooked with apples into jams and pies and such, and so were a natural pairing for this cake. It was a hit at dinner !  Read the rest of this entry

Pumpkin Truffle Cheesecake

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Happy belated Thanksgiving everyone!  I have returned from the long weekend that was spent, where else, but in Newfoundland with family.  My sister hosted Thanksgiving dinner on Sunday that was originally expected to have about 20 in attendance, so some big desserts were in order, and this cake was one of two new recipes that made their debut at the table, the other being a partridgeberry apple cheesecake that I will post later.  If this cake looks a little familiar, it’s because I took my inspiration in part from the infamous Cappuccino Fudge Cheesecake that I have made numerous times.  It too is delicious!

I like to oven roast my pumpkins and squash for baking, and because I was in the area, a trip to Lester’s Farm Market was in order.  I think half the people in the St. John’s area were in the store on Friday, and it is great to see so many people out on a crisp autumn day supporting a local business.  I chose a smaller pumpkin and also picked up some of my favorite goat cheese before heading home to start the prep for this cake.  You can of course always substitute canned pumpkin in this recipe (not pumpkin pie filling) to save yourself a little time.  If you chose to, just cut a small pumpkin in half, set the oven to 350 and place the halves in a pan with a little water and cook until softened.  I don’t even bother to scoop out the seeds until afterwards.  Easy! Read the rest of this entry

White Chocolate Blackberry Cheesecake

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Last week, I had a friend come to visit from Newfoundland, and while we planned to dine out a few times over the week, I always like to whip up a few treats to have around, and in this case, tote along to a cottage, where we spent the next few days soaking up the sun and more than a few glasses of Tidal Bay wine (Jost winery being just down the road) before heading on to other ventures.  The cottage, btw, was Crows Joy, and it was a beautiful place to stay.  The Malagash area is one of my favorite places, home to gorgeous scenery and lovely beaches (including Blue Sea Beach Park), where you have room to breathe.  We also visited the Tatamagouche Brewing Company (great red ale) and had a great lobster roll at Big Al’s.  Mostly we BBQ’d, took lunches to the beach and such.

This mini-cheesecake was perfect size for a couple of days at a cottage and fit just right into one of those round ziploc containers, so it was portable for the cooler we packed to take with us.  If you wanted to make the full sized version, just double the ingredients, use a 9-10 inch pan and adjust your cooking times to about 60 minutes.  Read the rest of this entry

White Chocolate Ginger Cheesecake with Brandy Whipped Cream and Ginger Brandy Snaps

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Despite stating that I was absolutely NOT turning on my oven again until the new year, I was jokingly volun-told to make what has now become my yearly cheesecake offering for my sister’s New Year’s Eve party (technically I did not break my oath, as this cake was baked in my mother’s oven).  Last year I did my Chocolate Cheesecake with Poached Pears, and in previous years have made Bon Appetit’s Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce (with tweaks of candied orange slices and some whipped cream), as well as a Lemon White Chocolate Cheesecake amongst others.

The past couple of years I’ve leaned more towards my own recipes, so I wanted to come up with something a little different.  My sister loves candied ginger, so this cake was the result.  As an alternate suggestion for the brandy snaps, you could also go with pieces of my White Chocolate Ginger Crunch for finishing.  Read the rest of this entry

Peppermint Mocha Cheesecake

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(Apologies for the lack of cut slice photos, this little number was on its way to a potluck!)

This cake was inspired by a drink that I can’t get enough of this time of year – peppermint mocha (I swear I drank my weight in them last year).  The cake has a chocolate crust, a minty milk chocolate ganache and coffee filling and is topped with whipped cream and a dusting of peppermint bark and tastes just like the real deal.  It is also a more “adult” version of peppermint drinks, with the addition of Kahlua Peppermint Mocha (although the alcohol bakes out, so you can feel ok about sharing this with the younger set).

This cake is rich and large enough to feed a crowd at your next holiday party ! The bonus is that it is best made the day before to allow the bottom layer to set up, and for the flavors to develop a little.  Just hold off on the whipped cream until the day, or just before serving, if you don’t plan to stabilize the whipped cream.  Read the rest of this entry

Cheesecake Roundup

A while back, I entered yet another cheesecake contest and as I am prone to overdoing it, I ended up entering 9 cakes, including two I’ve already featured here on the blog (namely the Chocolate with Poached Pears and the PB&B cheesecake).  To my detriment really, as not only did a grand total of zero of my entries make it into the finalists, but the recipes really are no longer technically considered “mine”.  Someone please remind me of this next year !

But, it was my hours in the kitchen and at the drawing board that I came up with and churned out these original recipes, so I’m gonna be proud of them and post them here!

From left to right: Lychee Cheesecake with Pomegranate Glaze, Halvah Cheesecake with Honey Sesame Brittle, White Chocolate Mocha Cheesecake with Coffee Buttercrunch and White Chocolate Confetti Cheesecake.

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And from left to right: Banana Toffee Crunch Cheesecake, Peanut Butter Fudge Cheesecake and Orange Pineapple Cheesecake.

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I admit I was a little burnt out by the end of this contest, and disappointed at the outcome, but my coworkers and friends sure seemed to enjoy the cheesecake-a-palooza!  My cheesecake-making abilities even made it into this year’s performance evaluation at work which made me LOL (btw, my job is the no where near baking or food related whatsoever, which makes it even funnier) I’m glad my cakes make people happy and that’s the main thing.  I hope that if you try any of these recipes out, you enjoy them as well.