Cranberry-Orange Cheesecake with Chocolate Crust

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INGREDIENTS

  • For the crumb crust
  • One 9-ounce box chocolate wafer cookies, coarsely crumbled
  • 2 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted
  • For the cheesecake filling
  • Four 8-ounce packages Philadelphia brand cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 2 teaspoons grated orange zest, preferably organic
  • 1 teaspoon vanilla extract
  • For the cranberry topping
  • 1/2 cup granulated sugar
  • 3 tablespoons cold water
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 1/2 teaspoon grated orange zest, preferably organic

DIRECTIONS

  • Make the crust
  • 1. Preheat the oven to 325°F (160°C).
  • 2. Finely grind the cookies and chocolate in a food processor. Add the butter and blend until moist clumps form. Press the crumb mixture over the bottom and 1 1/4 inches up the sides of a 9-inch springform pan with 2 3/4-inch-high sides. (To keep the moist crust mixture from sticking to your fingers, cover your fingers with plastic wrap before pressing the crumbs into the pan.)
  • 3. Bake until the crust is set, about 8 minutes. Let cool completely.
  • Make the cheesecake filling
  • 4. Increase the oven temperature to 350°F (175°C).
  • 5. Wrap 2 layers of heavy-duty aluminum foil around the bottom and sides of the springform pan.
  • 6. Using an electric mixer, beat the cream cheese and sugar until light. Beat in the flour until incorporated. Beat in the eggs, 1 at a time, just until blended. Beat in the orange zest and vanilla. Pour the filling into the crust.
  • 7. Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake until the filling is just set in center but still jiggles slightly when the pan is gently shaken, about 55 minutes. Transfer the pan to a wire rack to cool completely, about 4 hours. Cover and refrigerate overnight or up to 2 days.
  • Make the cranberry topping
  • 8. Warm the sugar and water in a medium saucepan over medium-low heat, stirring constantly, until the sugar dissolves. Increase the heat to medium, add the cornstarch mixture, and bring to a simmer. Add the cranberries and cook, stirring frequently, until they begin to pop, about 3 minutes. Stir in the orange zest. Remove from the heat and let cool completely. Cover and refrigerate overnight or up to 2 days.
  • 9. Run a sharp knife around the edge of the cheesecake to loosen it from the pan. Release the pan sides. Spoon the cranberry mixture over the cheesecake. Chill until set, about 1 hour. Slice and serve.

Lemon Ice Cream Sandwiches with Wild Blueberry Swirl

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adapted from Gourmet Magazine
FOR BLUEBERRY COMPOTE
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
FOR SANDWICH LAYERS
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
FOR LEMON ICE CREAM
2 pints premium vanilla ice cream, or one batch of homemade vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
MAKE BLUEBERRY COMPOTE:
Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
MAKE SANDWICH LAYERS WHILE COMPOTE CHILLS:
Preheat oven to 375°F with rack in middle. Butter two 8×8 inch baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
MAKE LEMON ICE CREAM:
Let ice cream soften slightly and stir in lemon zest and juice. You can also make homemade vanilla ice cream and add the lemon juice and zest to the bowl towards the end of the churning process.
ASSEMBLE SANDWICHES:
Spoon all of softened ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. If ice cream becomes too soft and runny, you can return to freezer for a bit. Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon, use caution not to cut through cookie. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

Raspberry Friands

Okay, today I will share how to make Raspberry Friands

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Raspberry Friands
adapted from What Katie Ate

10 large egg whites
2 1/2 sticks unsalted butter, melted
1 1/2 cups almond meal or almond flour
2 1/3 cups powdered sugar, sifted, plus extra for dusting
2/3 cup all-purpose flour, sifted
1 pint raspberries, plus extra for serving

Preheat the oven to 400 degrees Fahrenheit.
Lightly grease 18 holes of regular sized muffin tins, or 36 mini muffin tins. I was able to get 24 friands by using one 12 hole mini muffin tin and one small 12 hole bouchon pan.
Whisk the egg whites for a few seconds until just frothy. 
Add the butter, almond meal, powdered sugar and flour and stir with a wooden spoon to combine well. Pour into the prepared molds or pans, filling each hole to just two-thirds full.
Place two or three raspberries on top of each friand and bake for 25–30 minutes or until a skewer inserted into the center comes out clean and tops are lightly golden brown. Working quickly, remove friands from the pans immediately. Once they have cooled even slightly, they will stick to the pan terribly.
Dust the friands with powdered sugar and serve warm, with extra fresh raspberries if you like.
Makes 18 standard size friands.

Indonesian Food!

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Now, we are talking about Indonesian Food. There’s a lot of food in every world. But Indonesian food is the best. Indonesian Food used many spices in their food. that’s why the taste is so delicious. Many tourist like fried rice, meatball, satay, etc. In my blog I will talk about many foods in the world, and teach you how to make it. So enjoy my blog !! 😀