Cheesecake is one of the few desserts I actually go out of my way for. I kind of really love cheesecake. And this cheesecake is delicious. Using ricotta instead of traditional cream cheese really makes the cheesecake seem both rich and creamy, but without the heaviness cheesecakes normally have. I also think that the blueberry and lemon flavors really help keep the cheesecake feeling light and summery almost. I think a fruit centered cheesecake is much more appealing in the summer than something super rich and chocolatey.
Definitely make sure you let these cool overnight! You cannot skimp on the cooling time with these ones. But trust me, it’s totally worth the wait. The blueberry and lemon flavors really, really develop and get nice and friendly together the longer they And since this cheesecake is cut up into bars, it makes a great dessert for picnics, barbecues or when you need a portable dessert (obviously leave the blueberry sauce off to keep it clean and portable!).
Preheat oven to 350 degrees. Spray an 8×8 baking dish with nonstick spray and set aside.
To prepare crust and topping, combine sugar, flour, salt, and baking powder in a medium sized mixing bowl and stir to combine. Use a large-hole cheese grater to grate butter into flour mixture, or alternately cut butter into small chunks and add to flour mixture. Use clean hands to break up butter and flour mixture until it resembles large crumbs. Add egg yolk from separated egg (reserve egg white for the next step) and add to crumb mixture. Quickly toss to incorporate egg yolk into crumbs. Remove half of crumb mixture (about 1 ½ cups) and lightly press into the bottom of prepared baking dish. Bake for 10 minutes and then remove from oven. Add lemon zest to the remaining crumb mixture, stir to combine, and set aside.
To prepare filling, place ricotta and sugar in a food processor and process until smooth and creamy (about 1-2 minutes), scraping down sides as necessary. Place mixture in a mixing bowl and stir in flour, vanilla, eggs, plus the reserved egg white from the first step, and lemon juice. Whisk to combine and pour mixture over crust in pan. Sprinkle ¾ cup blueberries over the top of filling and then top with the reserved crumb mixture. Bake for 40-50 minutes. Bars should be just golden on top and slightly jiggly in center when shaken. Remove and let cool completely. Cover, and Place in fridge overnight to chill. When ready to serve, slice into bars.
For Sauce: Combine all ingredients. Bring to a simmer and cook for 3-5 minutes, smashing berries with a fork. Cool. Sauce will thicken once cooled and chilled, adjust consistency by adding water until desired consistency is reached.
I found a sad little bag of leftover frozen cranberries in my freezer the other day. I always freeze cranberries in the fall with the best intentions of using them sometime soon, but they always seem to end up hidden under everything else. I felt bad for these cranberries and wanted them to feel loved, so I baked them into a delicious bread. If baked goods don’t say “love,” I don’t know what does…
This recipe is pretty perfect. It’s fast, simple and delicious. I found the batter to be quite thick and it kind of smothered all my cranberries to the bottom of the baking pan. I will admit I got a little sick of the time it was taking to chop each individual cranberry in half, so I kind of just started hacking them up. Bigger pieces probably would have helped with more uniform berry dispersion. Every slice did have a lot of berries, they were just clumped on the bottom, which is not the worst thing. Next time, I might try substituting some of the milk for orange juice and adding some zest to make a delicious orange cranberry bread.
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar, plus 1 tablespoon
3 eggs at room temperature
2 1/2 cups all-purpose gluten-free flour (I used Better Batter)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
10 ounces fresh cranberries, halved
2/3 cup milk, at room temperature
1/4 cup sour cream or plain Greek yogurt, at room temperature
Coarse/Raw sugar (like Sugar in the Raw), for sprinkling
Preheat your oven to 350°F. Grease well a standard (9-inches x 5-inches or slightly smaller) loaf pan and set it aside.
Beat the butter in a large bowl on medium-high speed until light and fluffy. Add the 1 cup of granulated sugar and the eggs, beating well after each addition.
In a separate, medium-size bowl, place the flour, baking powder, baking soda and salt, and whisk to combine well. Place the cranberry halves in a separate, small bowl, and add a tablespoon of the dry ingredients to the cranberries, along with the remaining tablespoon of granulated sugar, and toss to coat. Set the cranberries aside.
To the large bowl with the butter and sugar mixture, add the dry ingredients, alternating with the milk and sour cream, alternating between the two and beginning and ending with the dry ingredients. The mixture will be thick but smooth. Add the cranberries and reserved sugar and dry ingredients, and mix gently into the batter until evenly distributed throughout.
Scrape the batter into the prepared pan, and smooth the top. It will fill or nearly fill the pan. Sprinkle the top lightly with coarse sugar. Place the pan in the center of the preheated oven and bake, rotating once, until golden brown on top and a toothpick inserted in the center comes out clean (about 1 hour). Remove from the oven and allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.
This is by far the easiest gluten-free dessert I’ve ever made! Almost easier than opening a prepackaged mix. You only need two dishes to make this; a mixing bowl and a baking pan and you are ready to go. Start to finish, your cake will be ready in under 45 minutes!
I tried to cut down on the sugar since 1 cup seemed like a lot. I started adding it 1/4 cup at a time. I’m not sure if it was the cocoa powder or the gluten-free flour, but found that I definitely needed the whole cup. This cake is extremely rich and chocolatey. I ended up freezing about three-quarters of the loaf (I made mine in a loaf pan, not a cake pan). The slice I’ve defrosted since was just as good as the freshly baked. I think making this recipe into cupcakes, might make freezing a bit easier.
I’m really not one for cakes (cheesecake is the one exception, but that’s totally different). But I have to admit, every once in a blue moon there is nothing better than a huge cup of coffee and a slice of coffee cake. I absolutely loved this recipe. I actually only made it because I had all the ingredients on hand, but it was so simple and quick to get together. Perfect for a quick breakfast sweet or an easy last-minute tea/coffee date.
I have to say that this coffee cake is definitely at its best straight from the oven. Despite wrapping the cake up nice and tight, the next day it was close to rock solid the next day. That’s just the way gluten-free flours tend to be. A quick 10, 15 seconds in the microwave and the problem was solved.
1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)
Preheat the oven to 375 degrees. Generously grease a round 9 in. cake pan and set it aside.
Mix the cream cheese filling in a small bowl and set aside.
In a large bowl, mix the butter, milk, eggs, vanilla and sugar. Gradually add the flour and mix until well combined.
Spread about a little more than half of the batter in the bottom of the pan. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
Lastly, put the remainder of the dough batter on top.
In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
Bake for about 20-25 minutes (I would start checking it around 20). Insert a tooth pick into the cake and it should come out clean and dry when done.
Cool well before dusting the top with sifted confectioner’s sugar, if you like. After cooling, be sure to keep covered for freshness.
Earlier today I was discussing baked goods with my friend Zack (we don’t like them). This whole conversation came out of a discussion of birthday cakes (it’s my birthday today, we were just randomly discussing cakes). I like savory things much better. Personally I would be much happier if someone gave me a wheel of brie or blue cheese, stuck a candle in it and called it a day. There is one exception to my dessert rule and that would be cheesecake. I do like cheesecake.
This isn’t your typical cheesecake. There is blue cheese involved, which is initially why I wanted to make this. Combining my favorite cheese and my favorite dessert just seemed like a brilliant idea. I was slightly hesitant about the fact that there is no sugar added into the cheesecake. One of them fell apart when I was removing them from the muffin tin and I stole a bite and it was not a good idea. Luckily when I served them with the pears, it was a very enjoyable (and unusual) combination. I had enough crust for 14 cheesecakes, but only enough filling for 13. I would recommend only doing 12 as some of my came out a little thin on the cheesecake end of things. Luckily I like my cheesecake on the crustier side of things, so I wasn’t too bothered by that.
3/4 cup quick-cooking rolled oats (I used Bob's Red Mill Gluten Free Oats)
1/4 cup finely chopped walnuts
1/4 cup packed brown sugar
3 Tablespoons butter, melted
1-8 ounce package cream cheese, softened
2 ounces crumbled blue cheese
1/4 cup dairy sour cream
2 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons whipping cream
4 pears, cored and sliced
1/4 teaspoon vanilla
1/2 cup lightly toasted broken walnuts
Preheat oven to 375 degrees F. Line eight 2-1/2-inch muffin cups with foil or paper bake cups; set aside.
For crust, in bowl stir together oats, 1/4 cup walnuts, 1/4 cup brown sugar, and 3 tablespoons butter until combined. Spoon 2 rounded tablespoons oat mixture into each prepared muffin cup. With bottom of a narrow glass press down lightly. Bake 8 minutes or until lightly browned. Cool slightly on wire racks. Reduce oven temperature to 325 degrees F.
For cheesecake filling, in medium bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add egg and beat just until combined. Stir in blue cheese and sour cream.
Spoon well-rounded tablespoons of the cheese mixture into each crust-lined muffin cup. Bake 20 minutes or until slightly puffed and set. Cool 30 minutes. Remove from cups. Place on tray, cover and refrigerate at least 2 or up to 24 hours. Let stand at room temperature for 30 minutes before serving.
For Toffee Pears, in large skillet melt the 2 tablespoons butter over medium heat. Add the 1/2 cup brown sugar and cream. Cook and stir until bubbly. Add pears. Cook, stirring occasionally, 5 minutes or until pears are tender. Remove from heat. Stir in vanilla. Cool slightly.
To serve, remove foil or paper liners from cheesecakes. Spoon about 1 tablespoon brown sugar-cream mixture into each of the dessert dishes. Top with a cheesecake. Spoon pears around cheesecake. Sprinkle each with toasted walnuts.
This cake is so easy to make. I was surprised it turned out so light. It really has a great texture, which is different than most other flourless cakes I’ve made. The cake is chocolatey without being overwhelmingly so. My pears sank a bit, but that did really matter to me. If you are more of a perfectionist when it comes to your desserts, make sure to whip the egg whites well to prevent sinking. I let mine sit a bit and had to re-whip them.
If you need a quick, last minute dessert for a Christmas or Hanukkah dinner, you probably have most of these ingredients on hand already. The cake would be just as good with or without the pears, so don’t worry about them if you don’t have them.You could definitely substitute almonds for the hazelnuts or apples or even canned pears for the fresh pears depending on what you have on hand. I would definitely use this recipe again with and without the pears for a simple and fast flourless cake. I only added powdered/confectioners sugar and freshly whipped cream for serving and it was perfect.
85g butter/roughly 1/3 cup, plus 1 tbsp extra for tin
85g golden caster sugar/roughly 2/3 cup, plus extra for tin
85g gluten-free dark chocolate, broken into pieces
1 tbsp brandy
3 eggs, separated
85g hazelnuts, toasted and ground in a food processor
4 very ripe pears, peeled, halved and cored
icing sugar , for dusting
Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
Heat oven to 350F/180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.
This was a new recipe for me. I have heard of olive oil cake before, but never tried it. It was definitely a different type of cake. Kind of like a cross between a regular ‘box’ cake and a flourless cake. It was both dense and light and really moist. I didn’t find the olive oil to be overwhelming, but the chocolate made it very rich. I actually decided to freeze one of the 9-inch rounds (this recipe yields two) because I knew there was no way to get through a double layer cake that is this rich. I would definitely make this again, but only if I knew there were going to be a lot of people around to eat it.
I topped the cake with a mocha ganache and served it with vanilla whipped cream and some raspberry coulis.
When I was living overseas, there was no such thing as pumpkin pie spice. Pumpkin just isn’t put in pie form in other parts of the world. But I was quite happy to learn that it was super easy to make your own pumpkin pie spice. I’ve never used the ready mixed version, I’ve always made my own and word on the street is that it’s pretty good.
Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
Combine all the spices in a small container with a lid. Shake together to combine. Shake it some more. Store in small jar or spice container.