Triple blood orange cheesecake

This is baked cheesecake made of blood oranges which have different taste than common oranges. Oranges are present in each of three layers of cheesecake hence the name. We have juice and zest in the main cheese layer and this part is very delicate, creamy and slightly sour. The top is glazed with pretty pink orange icing of freshly pressed juice and icing sugar. Circles (swirls) on the top are small portions of orange juice jelly. The whole cheesecake is really tasty and I highly recommend it for Easter or any other occasion. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 8 inch

 

 Base:

  • 170 g tea biscuits
  • ¼ cup + 1 tablespoon butter, melted

Cheesecake:

  • 375 g cream cheese
  • ½ cup + 2 tablespoons sugar
  • 2 eggs
  • 180 ml whipping cream
  • zest of 1 blood orange
  • 50 ml freshly pressed juice of 1-2 blood oranges
  • 3 tablespoons all purpose flour

Icing:

  • 2-3 tablespoons freshly pressed blood orange juice
  • ½ cup icing sugar

Jellies:

  • 100 ml freshly pressed juice of 2-3 blood oranges
  • 1 tablespoon sugar
  • 1 ½ tablespoons gelatine

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: in a bowl of a stand mixer beat all ingredients until smooth mixture form. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

When the cheesecake is in the oven make jellies: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. After this time heat gently in a double boiler or microwave until dissolves. Place the orange juice and sugar in a saucepan and heat until sugar has dissolved and the juice is warm. Add liquid gelatine, stir together. Fill round silicon shallow moulds with jelly and place in the fridge for overnight.  

Next day remove cheesecake from the pan and place on a cake stand. Make the glaze: beat orange juice and icing sugar until smooth, thick but still liquid mixture. Pour the glaze over the top of cheesecake (it could drip down slightly). Let stand for 10-15 minutes to set. Remove jellies from moulds and place one on the top of cheesecake.

 

 

 

Category: Cheesecakes.

Tags: oranges.

S'mores mini cups

You know this easy and simple American dessert s’mores: two crackers and chocolate and marshmallows between them melted together. My recipe is something like but in a little changed form. Shortbread cups (baked in mini muffin pan) are filled with the mix of crashed crackers, chopped chocolate and tiny marshmallows. That mix is covered with chocolate and topped with standard marshmallows slightly melted by confectionery burner. Dessert is small and cute and loved by children. Enjoy!

 

27 small cups

 

Ingredients for base:

  • ½ cup softened butter
  • 4 tablespoon icing sugar
  • 1 egg
  • 1¼ cup + 1 tablespoon all purpose flour

Filling:

  • 5 tea biscuits
  • 2 x 50 g dark chocolate
  • 3 tablespoons mini marshmallows (or standard marshamallows chopped into small pieces )
  • 100 standard marshmallows

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut  circles 2½ inch at diameter and place each circle in each hole of a mini cupcakes pan. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake for further 10 minutes until become golden brown in colour. Remove cups from the pan and cool on a wire rack.

Make filling: chop finely tea biscuits and 50 g dark chocolate and mix them with 3 tablespoons of mini marshmallows. Fill baked shortbread cups with prepared mixture. Melt the second 50 g dark chocolate in double boiler or microwave. Pour the melted chocolate into cups over the filling. Chocolate should cover the filling. Place into the fridge for 10 minutes until chocolate has set. Before serving place on the top of each cup 3-4 standard marshmallows and heat them with confectionery burner until slightly melted.


 

Category: Pastries/tarts.

Tags: chocolate, marshmallow.

Homemade 'Bounty' bars

Coconut bars in chocolate made at home. And quick and easy. And sugarfree, glutenfree, dairyfree, vegan. This is the perfect dessert for all those who keep some diet and/or prefer to eat healthy. I hope you like coconut and chocolate. Enjoy!

 

9 pieces (depend on mould size)

 

Ingredients:

  • 2 cups desiccated coconut
  • 1 cup coconut milk (thick part)
  • 3 tablespoons maple syrup*
  • 2 tablespoons coconut syrup
  • 3 tablespoons coconut oil
  • pinch of salt

Glaze:

  • 100 g dark chocolate (or milk if you like)
  • 2 teaspoons plant oil

 *you can use other plant syrups if desired

 

 

All ingredients (except the glaze) place In a saucepan and heat on the low heat until the mixture will be homogenous and you can see small bubbles made of syrups ingredients (about 10 minutes). When the mixture is ready pour it into oblong rectangular silicon moulds. Let chill in the fridge for 2-3 hours or overnight.

Chop the chocolate and melt it in double boiler or microwave. Stir in the plant oil. Remove bars from moulds. Dip each in chocolate and place on the tray lined with parchment paper to drain. Place into freezer for 5 minutes to set.


 

Category: Desserts/icecreams.

Tags: chocolate, coconut, glutenfree.

Cherry custard mini heart tarts

Very yummy small tarts filled with homemade cherry custard. Pyszne małe kruche ciastka nadziewane wiśniowym domowym budyniem. The shell is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. After baking the cherry custard is still soft and gentle. The hearts are subtle, sofisticated and tasty. Enjoy!

 

heart shaped mini tart pans (10 pieces)

 

Base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • Pinch of salt
  • 1 teaspoon vanilla paste
  • 1 ½ cups + 2 tablespoons all purpose flour
  • 4 tablespoons almond flour

Custard:

  • 300 ml milk
  • 3 egg yolks
  • 60 g granulated sugar
  • 5 tablespoons cherry puree
  • 50 g corn starch
  • 2 tablespoons (30 g) butter, softened

 

 

Shortcrust base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make custard: you can use store-bought cherry puree from the tin or make homemade. Place in a saucepan 150 g frozen cherries with 1 tablespoon sugar. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cherry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out heart shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the next batch of hearts. Pour the cherry custard over pastry bases and smooth evenly. Cover each with the second heart.

Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: cherries, almonds.

Strawberry anise shortbread cookies

These cookies are baked as a one large shortbread cake and divide into triangle pieces. The cake structure is quite flaky and cookies have to be pretty thick. Strawberries are added twice: as freeze-dried fruit powder and fresh fruits chopped finely. The addition of anise increase the strawberry flavour and give some intriguing herbal tone. Enjoy!

 

12 pieces

 

Ingredients:

  • ½ cup softened butter
  • ¼ cup + 1 tablespoon sugar
  • 1 teaspoon pure anise extract
  • ¾  cup all purpose flour
  • 1/3 cup corn starch
  • 3 tablespoons freeze-dried strawberries (powder)
  • 7-8 fresh strawberries chopped finely

 

 

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in anise extract, mix together. Add flour with cornstarch and fruit powder and mix on low speed until the dough comes together. Add fresh strawberries and mix gently until incorporated. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 35 minutes until light brown and set in the center. Remove from oven and immediately re-cut into wedges. Let cool on a wire rack.


 

Category: Cookies.

Tags: anise, strawberry.