Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Banana Cream Cheesecake

2018-06-07 15.04.12

2018-06-12 05.15.54

What do you get when you mix banana cream pie with cheesecake? A Banana Cream Cheesecake. This dessert will have you coming back for seconds.

2018-06-07 09.04.54

Above is a picture of my vanilla sugar. I keep my vanilla pods after I’ve scraped the caviar out, I add the pod into my granulated sugar jar, this way I always have vanilla sugar on hand.  I’m using vanilla sugar in my shortbread cookie crust for this recipe

2018-06-07 13.34.12

Offset Spatula

Above is what’s called an offset spatula. This makes frosting any type of cake so much easier than using, for example; a butter knife.

Note: A useful tip for frosting is to dip the offset spatula into very hot water then wiping off the spatula off. You want to do this once you spread the cream all over the top with the Bavarian cream.  This technique will give you a smooth top and defined outer edge.

2018-06-07 13.59.36

Yields: 12 servings
Bake Time: 1 hour 40 minutes
Inactive Bake Time: 30 minutes in the oven
Cool Time: 6 hours 30 minutes
Equipment: Electric or Stand Mixer, Spring Form Pan, Food Processor

Crust:
2 1/2 cups shortbread cookie crumbs (
12 tbsp unsalted butter, melted (1 1/2 sticks)
1/2 tsp Kosher salt
4 tbsp granulated sugar (optional vanilla sugar)

Bavarian Cream:
1 tsp powdered gelatin
2 tbsp whole milk
2 egg yolks
1/2 cup heavy whipping cream
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/4 tsp banana extract

2/3 cup cold heaving whipping cream
5 tbsp powdered sugar

Cheesecake Filling:
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 tbsp all-purpose flour
1/4 cup sour cream, room temperature
4 tsp banana extract
2 tsp pure vanilla extract
1 cup pureed bananas (2 bananas)*
3 large eggs, room temperature

Directions For Whipped Cream Topping:
1/2 cup heavy cream, cold
1/4 cup powdered sugar
1/2 tsp vanilla extract
2 fresh sliced bananas

Note: Use ripe bananas, not ones that have browned

Directions For Crust:
Preheat oven to 325 degrees F.
Line a 9-inch springform pan with parchment paper lined in the bottom and grease the sides. Add the broken up shortbread cookies to a food processor, fitted with the metal blade. Press pulse a few times to process the cookies into crumbs. Add in the melted butter, and keep pulsing, until the mixture has the consistency of wet sand. Carefully remove the blade, then dump the crumbs into the springform pan. Press the mixture into the bottom and up the sides (ex: pictures above) of the springform pan. Bake for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that the water doesn’t seep through the springform pan. (ex: pictures above). Set prepared pan aside.

Directions For Bavarian Cream:
In a small bowl, sprinkle the gelatin onto the milk and set aside. In a medium-size bowl, whisk the egg yolks together and set aside. Add the heavy cream, sugar, vanilla and banana extract to a large saucepan and heat over medium heat until warm. Remove the cream mixture from the heat and slowly pour the hot cream into the whisked eggs to temper* them. Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches 160 degrees F. This process should happen pretty quickly. Add the gelatin mixture to the hot cream and stir until smooth.

Pour the custard into another bowl and set that bowl inside another larger bowl containing a good amount of ice. Allow the custard cool to room temperature. While the custard is cooling, add heavy cream and powdered sugar to a stand mixer fitted with the whisk attachment, whisk on high speed until stiff peaks form. Once the custard (Bavarian cream) has cooled, gently fold the whipped cream into the custard. (Note: Be sure the custard is, at a minimum, room temperature so whipped cream does not wilt). Place a piece of plastic wrap directly over the custard so a skin doesn’t form on top, and transfer to refrigerator.

Directions For Cheesecake:
Set oven temperature to 300 degrees F. In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air add to the batter, ( this may cause cracks in the cake). Scrape down the sides of the bowl. Add the sour cream, banana and vanilla extract, mix on low speed until combined. Add the eggs one at a time, mixing slowly to combine after each of them are added. Scrape down the sides of the mixing bowl as needed to make sure everything is well combined.

Pour the cheesecake batter into the crust. Place the springform pan inside a large roasting pan. Fill the roasting pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top of the aluminum foil on the springform pan. Bake for 1 hour 30 minutes. The center should be set, but still slightly. Turn the oven off and leave the door closed for an additional 30 minutes. The cheesecake will continue to cook but slowly begins to cool as well.

Crack the oven door for an additional 30 minutes to allow the cheesecake to cool slowly. This helps to prevent cracking. Remove the cheesecake from the water bath along with the foil wrapping. Place onto a cooling rack and cool for an additional 30 minutes. Remove from the springform pan.

Spread the chilled Bavarian cream, using an offset spatula, all over the top. A good tip for frosting (underneath the picture of the offset spatula) is referenced above. Refrigerate the cheesecake until completely cool and firm, about 6 hours.

Add the heavy whipping, powdered sugar, and vanilla extract for the whipped cream topping to the bowl of a stand mixer, fitted with the whisk attachment. whisk on high speed until stiff peaks. Pipe swirls of whipped cream around the edges of the cheesecake. Add sliced fresh bananas for the top and along the sides.

Store in refrigerator. If you’re decorating in advance with the whipped cream and fresh bananas, place cheesecake in a plastic cake container, then into the freezer.  This will stop the bananas from turning brown.  Bring the cheesecake out to thaw out enough to slice before serving.

*To Temper, is the process of adding a small amount of the hot cream slowly to beaten eggs while whisking so the eggs won’t scramble. Then add the egg mixture back to the pot, combining it with the rest of the cream mixture.

 

 

 

Advertisements
2 Comments »

Coeur A La Creme

 

Coeur A La Creme.JPG

Coeur à la Crème is cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French style cheesecake. Coeur à la Crème, by its name alone, seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.

I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but in a style of my own. At the time, I didn’t have the correct mold.  Ina Garten made this dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.

Coeur A La Creme  Mold.jpg

Let me walk you through how easy this dessert is to make.

2014-12-23-17-14-21-2694147031-1530274251544

Vanilla Sugar Jar

Coeur A La Creme.jpg

Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand Mixer with whisk and paddle attachments, mesh sieve, heart-shaped mold, a large piece of cheesecloth, 1 large mixing bowl, 3-quart sauce pot, large serving platter

Ingredients:
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
zest of 1 lemon
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheesecloth

Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1.2 cup granulated sugar
juice of 1/2 a lemon
1/2 cup blueberry jam
1 sprig of fresh mint

Directions:
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise, the sugar will spray all over the place.

Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.

Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at you local grocery store) to cover the top of the flavored cream too.  Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let set up for 24 hours. Discard the liquid.

Directions For Blueberry Sauce:
Add the blueberries to a sauce pot, reserving a good handful back for garnish.  water, sugar, and fresh lemon juice.  On medium heat, stirring all the ingredients together, watching until it comes to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly.   I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.

Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrigerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety of different textures.

The next day, remove the flavored cream from the frig.  Unfold the cheesecloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off the rest of the cheesecloth from the cream. You’ll have a white silky dome-shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.

Next, take the blueberry sauce, semi-cooked blueberries, and fresh blueberries out of the frig. If the sauce is too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top the dome-shaped cream and let the sauce fall down all over the sides. Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally, take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint.

You could use whatever berries you like for the topping. Raspberries would be delicious.

1 Comment »

Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream

2018-04-09 16.26.37

2018-04-09 16.26.57

This Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream is a dessert that anyone can make from scratch without feeling intimidated by the process.

2018-04-09 16.26.40

Prep Time: 5 minutes (mixing batter)
Cook Time 1 hour to 1 hour 10 minutes
Inactive Cook Time 1 hour
Total Time:  2 hours 15 minutes
Equipment: two 8 1/2 x 4 1/2 x 2 1/2- inch loaf pans
Electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks unsalted butter, room temperature
8-ounce cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
seeds scraped from 1 vanilla bean
3 cups of sifted cake flour (measured after sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
zest of 1 lemon
1/4 cup powdered sugar
fresh mint for garnish

Directions:
Preheat oven to 325-degrees F.
Spray two non-stick metal loaf pans with non- stick spray. Sprinkle the insides of the pans with the Turbinado sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to make sure ingredients are well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a large bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and the beater with a rubber spatula. Mix the batter with the spatula to be sure everything is well mixed.

Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center rack of the oven for 1 hour to 1 hour 10 minutes. The cake is done when toothpick or cake tester gadget, inserted into the center of the cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a baking rack and cook for another 30 minutes

To serve, slice a piece of Vanilla Cream Cheese Pound Cake topped with a dollop of Sweet Ricotta Cream. Garnish with fresh mint.

 

1 Comment »

%d bloggers like this: