Posts Tagged ‘cream cheese’


Monday, March 29th, 2010

It’s been a while since I’ve made a post on the food/dessert I’ve been cooking and making… and I’ve been re-inspired by one of my new friends, Amy, and a long-time uni friend, Sandy… both of whom have been cooking up some delicious concoctions on their blogs. If you’ve missed my other food posts and recipes, just click here to go back and read them!

When I was younger, I looked forward to birthdays and special occasions almost solely because of my mom’s tiramisu. Now — this is no normal tiramisu. For those of you hardcore tiramisu lovers who are into the traditional dessert, this is not for you. However, if you’re like me… and you love cheesecake, but you also kinda like tiramisu… this is the recipe for you.

It’s fluffy, rich, cheesy, not-to-sweet, and yes, chocolatey with coffee aromas and flavours. And of course a little booze thrown in for good measure. This is my mom’s secret recipe… she’s been making it for ages, and I’ve gotten her to cough it up a few years ago and have been making it every few months since then. I’ve changed it up a bit by adding more vanilla and different liqueurs.

Mom’s Secret Delicious Best Tiramisu Cheesecake Recipe

2 8-oz packages light/fat free sour cream
2 8-oz packages cream cheese
2/3 cup sugar (I like to put in half of this because I don’t like it too sweet)
3 Tablespoons milk
1-3 teaspoons vanilla (to taste)
1/2 cup strong coffee (preferably freshly brewed, or you can get it from Starbucks or Timmy’s)
2 Tbsp Kahlua
1 Tbsp coffee liqueur (optional, such as Van Gogh Espresso)
1 Tbsp creme de cacao/chocolate liqueur (optional!)
3 boxes of ladyfingers (biscuits, you can find these at Whole Foods or an Italian bakery… some grocery stores carry these, usually in the cookie aisle)
Semi-sweet or bittersweet good quality dark chocolate for shaving

Mixing the creamy filling together

1. Combine the sour cream, cream cheese, sugar, milk, and one teaspoon of vanilla in a large bowl. Beat with an electric mixer on high until smooth and airy. Taste the mixture to make sure you like it. Adjust sweetness accordingly.

Coffee and chocolate liqueurs

2. Combine the coffee, Kahlua, coffee/chocolate liqueurs (optional), and 1-2 teaspoons of vanilla (to taste) in a small cup. Have a tiny taste and adjust accordingly. Add more coffee and coffee liqueur if you like more of a coffee flavour. Add more vanilla and chocolate liqueur if you like more of a sweet chocolately flavour.

Brushing the ladyfingers with coffee mixture

3. If you have large lady fingers, split them in half. If you have small ones, then simply shave off the non-sugared side with a knife. Layer these in a dish cut-side up. Use a pastry brush or just spoon the coffee mixture on to the ladyfingers.

Spreading creamy filling on ladyfingers

4. Smooth a third of the cream cheese mixture on top of the ladyfingers, and flatten.

Layering the ladyfingers

5. Keep repeating until gone, layering the ladyfingers, brushing with coffee mixture, and layering the cream cheese mixture. Typically I end up with three layers of ladyfingers and 3 layers of cream cheese, with the cream cheese mixture at the very top.

Finished Tiramisu Cheesecake

6. Using a grater or similar tool, shave the chocolate over generously to cover. Cover with saran wrap, and make sure you refrigerate for at least 12 hours, preferably 24 hours.

Recipe: Tiramisu Cheesecake



Monday, January 11th, 2010

In continuation of posts from baking and cooking over the holidays… a crepe and cheese blintz recipe! I’ll be back to my regular programming soon. Although, I’m not really sure what my regular programming is… and maybe it’s better that way. A mix of things, right?

I woke up one morning over the holidays having a craving for a breakfast that I had with my dad every once in a while on Sundays when I was growing up. Cheese Blintzes. Of course, that requires making crepes which scares me half to death, but I thought I’d give it an attempt anyway, especially after having some mild success with croissants.

First up, making the crepe batter. I used Julia Child’s recipe, because well… is there anyone better (and safer) to use than Julia? :)

Julia Child’s Crepe Recipe (for about 14 crepes)
1 cup cold water
1 cup milk
4 large eggs
1/2 teaspoon salt
2 cups all-purpose flour
4 Tablespoons previously melted butter, plus more butter for cooking
I also added a teaspoon vanilla and a Tablespoon of sugar since I was making sweet crepes.

Making the crepe batter Straining the crepe batter

1. Mix all the ingredients in a blender. I recommend sifting the flour in if you have a small sifter, because it really makes for a nicer texture. After blending (do not overmix), strain all the ingredients through a sieve. Refrigerate mixture for at least 2 hours, or overnight.

I also wanted to include my own recipe for the filling, for the cheese blintzes. I like the filling to still have the cottage cheese lumps (I like the texture), so if you don’t like that, you can just mix all the ingredients together until smooth.

Cheese Blintz Filling Recipe for Strawberry Cheese Blintzes
1 large container of cottage cheese (approx 14-16 oz)
Half a package of cream cheese (about 4 oz)
1/3 cup of sugar
2 teaspoons vanilla (or a vanilla bean if you have one)
Squeeze of lemon to taste

Vanilla, cream cheese, sugar Added cottage cheese

1. Combine the cream cheese, sugar, lemon juice, and vanilla together with a whisk or electric beater till smooth. Carefully fold in the cottage cheese until combined, but do not overmix so the texture of the cottage cheese remains.


Crepe-making station

Now it’s time to make the crepes! It’s nice to have a bit of a “crepe making station”… I recommend having a bowl of pre-melted butter with a pastry or silicone brush on hand… as well as a long flat spatula, a 1/4 cup (for measuring the batter), and a good medium sized non-stick frying pan.

Fresh fruit

Step 1: Prepare your fillings (see below for ideas).

Melted butter

Step 2: Heat the sauce pan to medium heat. Melt a very thin coating of butter on the pan.

Step 3: Ladle a 1/4 cup of batter into the pan, and QUICKLY tilt the pan to cover the bottom with a very thin and even coating of the batter.

Finished crepe

Step 4: When the edges shrink and brown away from the pan, it is time to flip it. Flip with the pan, or use a long spatula to turn it over. Repeat with the other side until golden brown.

Banana-Caramel Crepes with Ice Cream and Fudge

For Banana-Caramel Crepes: Fill the insides of the crepes with thinly sliced bananas and some chocolate sauce, maybe like nutella… and roll up. Drizzle caramel over and serve with vanilla bean ice cream and fudge or chopped chocolate pieces.

Strawberry Cheese Blintzes

For Strawberry Cheese Blintzes: Fill the inside of the crepes generously with the cream cheese/cottage cheese filling. Roll up. Generously drizzle maple syrup over and top with lots of sliced strawberries.

Strawberry Cheese Blintzes

A good way to start the morning!

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