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Tuesdays With Dorie: Chocolate Mascarpone Cheesecake February 18, 2014


This weeks Tuesdays With Dorie recipe is the Chocolate Mascarpone Cheesecake, which is located on pages 256-258 in Baking With Julia. Of course I made this recipe for Valentine’s Day because, really, who doesn’t want a creamy piece of chocolate cheesecake on their Birthday.

Oh, did I mention that it also happens to be my Birthday.

Yep, unfortunately for me it does. But I imagine that having your birthday on Christmas is probably worse. I guess for me it goes back to those angsty teenage years where you see all the girls getting flowers/balloons in high school and you don’t get anything. But then again, my husband was my first Valentine, and that was in college. So, I guess I got the better end of the deal. Especially, since he insists that we don’t celebrate Valentine’s Day, we celebrate my birthday. Which I am fine with, but I still get him something anyways.

Back to the Cheesecake.

This was probably one of the easiest cheesecakes that I have ever made. The key was to have all cold ingredients at room temperature, and to mix everything on low speed so as not to incorporate too much air. You bake the cake in a buttered 8-inch Cheesecake Pan with 3 inch sides. I actually just used an 8 x 3-inch cake pan because I figured they were the same thing because usually if they want you to use a springform pan then it is specifically stated. Also, since this was baked in a water bath (bain marie) it makes it harder to use a springform pan without water getting in. You bake the cheesecake until it is just set and jiggles like pudding then you cool it to room temperature. Then you turn it out, sprinkle the bottom with cookie crumbs, flip it back over, and refrigerate for a few hours. I was actually very surprise how easily the cheesecake came out of the pan.

Once the cake had been refrigerated for the appropriate time, I used a hot knife to slice it. The cake came out great. The inside was perfectly creamy. I was impressed with the texture because it is hard to get the right texture with other recipes and not have the cheesecake crack on top. This recipe is definitely going to be my go to for Chocolate Cheesecake.



Tuesdays with Dorie: Low and Luscious Chocolate Cheesecake January 3, 2010

Filed under: Baking,Cheesecake,Tuesdays With Dorie — pastrybrush @ 12:51 pm
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This weeks Tuesdays with Dorie is brought to you by The Tea Lady of Tea and Scones.  She chose Dorie’s Low and Luscious Chocolate Cheesecake located on page 243 in Baking: From My Home to Yours.  Because the holiday season is almost over and God knows I made a craptastic ton of desserts and cookies, I decided to only make half a recipe and make them small.  The recipe ended up making 4 small cheesecakes.  I think I should have dumped more batter in each, but then I would have only made two, but I think they would have turned out a little taller than they did.

For the crust I used left over molasses cookies that I had an incident with 🙂  Lets just say I made a double batch, and realized halfway through baking the first round that something wasn’t right and then realized, “Opps, I forgot the baking soda.”  I can honestly say that that was the first time that I have ever done that.  To salvage the rest of the dough, I kneaded in the correct amount of baking soda.  Granted, they didn’t turn out as pretty as before, but they still tasted good.  So the crispy ones with no baking soda turned into a cookie crust for the cheesecake.

You are probably wondering how the molasses cookie crust tasted with the chocolate cheesecake.  It was pretty good, but it would have been better with a graham cracker crust instead.  I didn’t want to waste the cookies, but I am still going to eat the cheesecake.  I discovered that if the cheesecake is at room temperature, it has more of a chocolaty flavor and is so yummy.  Oh, the cheesecake is really easy to make and turned out perfectly smooth and remember room temperature 🙂


Tuesdays with Dorie: Espresso Cheesecake Brownies September 1, 2009

Filed under: Baking,Cheesecake,Tuesdays With Dorie — pastrybrush @ 7:00 am
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100_2300This weeks Tuesdays with Dorie was chosen by Melissa of Life in a Peanut Shell.  She picked Dorie’s Espresso Cheesecake Brownies which are located on pages 104-105 in Baking From My Home to Yours.

I was pretty happy when I saw this recipe because who doesn’t like espresso cheesecake and brownies.  I was also a little worried that since I am changing my diet up because of my recent cholesterol results that I might not be able to enjoys these as much.   I decided to use  reduced fat cream cheese and sour cream to lower the fat and cholesterol content a little.  I contemplated only making half a recipe, but then decided to go ahead and make a full recipe.

Like everyone else I left the sweetened sour cream topping off.  It wasn’t so much that I didn’t want to try it.  It was because I was taking these to a friends party and I didn’t know how everyone would like the topping and since they might sit out for a bit, I didn’t want the topping to go bad.  I ended up dusting them with a little powdered sugar to pretty them up a bit.

Just a side tip, when trying to slice cheesecake sometimes it is better if it is slightly frozen so that you can get a clean cut.  We use this trick at work a lot.  For the brownies, once they were cool I just popped them in the freezer for a bit.  They were probably in there for a total of an hour and I popped them out of the baking dish and used a really hot sharp knife to cut them.  I was able to get them out of the dish fairly easy because I used a square springform pan and lined the bottom with parchment paper.  I think this would work fine if you use a regular square baking dish and lined it with parchment, but just remember to leave a little overhang because you might have to give the brownies a little help out of the pan.

I thought these brownies were perfect, but I am a complete coffee and chocolate person.  Everyone at the party loved them too, but it isn’t that hard to make a bunch of intoxicated people happy that are playing Rock Band 🙂


The Daring Bakers’ Challenge: Caramel Macchiato Swirl Cheesecake April 27, 2009

Filed under: Baking,Cheesecake,The Daring Bakers' — pastrybrush @ 7:00 am
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daring-bakersThe April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.  For this challenge we were given a basic recipe and were given free reign to spice it up, changing the flavor, crust, etc.  I knew that I wanted to do something with espresso flavoring, but I figured an entire cheesecake might be a little overpowering.  I was stuck between two different flavor combinations: Caramel Mocha Cheesecake or Caramel Macchiato Cheesecake.  In the end, I went with the Caramel Macchiato Cheesecake because Tuesdays with Dorie is currently have a month of chocolate recipes and I needed a small break.

At first I wanted to do the cheesecake in two distinct layers, an espresso layer and a vanilla layer.  In the end this didn’t work out as planning and I just swirled them together 🙂  I made a caramel sauce which I used to drizzel on the top of the cheesecake in a crosshatch pattern and then added whipped cream rosettes for an added bonus because who doesn’t like whipped cream on cheesecake 🙂

This was probably one of the best cheesecakes I have ever made.  It turned out perfect.  I really couldn’t believe that I didn’t have any cracking or sinking.  The texture was smooth and creamy.  The flavor was spot on and awesome. (more…)