Tag Archives: cream cheese
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Japanese Cheesecake

13 Apr

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Mmmm. Made this last weekend– it was SO easy, and ridiculously tasty, especially for only having 7 ingredients in it (how is it that recipes with fewer ingredients somehow manage to taste better?). Adapted from this recipe. I’m not exactly sure about what makes this “Japanese” except for its airy, light texture, but it is basically amazing, and I would make it again and again…

Ingredients

  • 8oz (one package) cream cheese (I used fat free)
  • 4 tbsp unsalted butter
  • 3 eggs, separated
  • 1 tbsp, plus 1/4 c sugar
  • 1 1/2 tbsp cornstarch
  • 1/2 c milk (I used skim)
  • 1 1/2 tsp vanilla

Instructions

  • Preheat to 350. Put the egg whites in a small bowl and stick in the freezer until the edges start freezing and coming off the sides.
  • Blend cream cheese on high until creamy, then melt butter (nuke for ~30 sec) and blend with the cream cheese for ~2 min. It should be airy and light.
  • Add 1/4 c sugar to egg whites in another large bowl until you have a relatively soft meringue.
  • Add cornstarch, milk, and 1 tsbp sugar in a metal bowl (or double boiler) with the yolks. Whisk everything and place in double boiler, stirring always, until mixture becomes thicker. Add this mixture back to the cream cheese mixture and combine well.
  • Folding in egg whites to the cream cheese mixture (about a 1/3 at a time).
  • Pam/grease a glass 9×9 pan. Pour the batter into the pan, and place into a water bath (covering up to about 3/4 in of the side). Bake at 350 for 15 min, then lower to 320 and bake for another 25 min. Then turn off heat and let the cheesecake stay in the oven for another 40 min before taking it out. Don’t open the oven at all during this time if you can help it! Refrigerate for a few hours and serve (or try not to eat all at once). I’m sure it would taste brilliant with fruit sauce.

Carrot Cake Cupcakes

22 Feb

This recipe totally brings out the carrot cake lover in us all. And with a higher ratio of frosting to cake than in a normal cake, it is so much tastier. These cupcakes were brilliant when still warm.  Adapted from Martha’s recipe here.

My best practice for cupcake eating is to eat the top first (the part with the frosting), and then with the remaining frosting, re-frost the bottom, so you can enjoy that first-bite glory all over again.

I thoroughly enjoy nutmeg and all-spice, and I like the exotic flavor cardamom gives things, but spice to your own tastes.

Cupcakes Ingredients

  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. all spice
  • 1/2 tsp. nutmeg
  • dash cardamom
  • 3/4 c. unsalted butter, melted
  • 1 c. light brown sugar
  • 1 egg
  • 2 tbsp. plain low-fat yogurt
  • 1/4 tsp. vanilla
  • 5 peeled and grated carrots
  • Cupcakes Method

    1. Preheat oven to 375 degrees.
    2. In a large bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
    3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined.
    4. Pour into cupcake tin (into papers!). Bake 20 to 25 min.

    Frosting Ingredients

  • 5 oz. light cream cheese
  • 1/3 stick unsalted butter (room temp)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • Frosting Method

    1. Using an electric beater, beat cream cheese, butter, and confectioners’ sugar .
    2. Beat in vanilla.

    Enjoy deliciousness.