Pomegranate Swirl New York Cheesecake

Pomegranate Swirl New York Cheesecake | ZoeBakes photos by Zoë François

The first cheesecake I recall eating was from Juniors in Brooklyn. I’d go there with my grandparents and my aunts, Sylvia and Rose, when I was little. There was always a ton of food and loud conversation, but the only thing I remember clearly is the cheesecake. It was tall and smothered in impossibly red strawberries. The last time I ate cheesecake at Juniors was the day I bought my wedding dress at Kleinfeld’s Bridal shop, when it was still in Brooklyn and long before there was a reality TV show about it. All the women in my family piled into the fitting room and the very bossy attendant said, “I have the dress for you!” and left. She came back with a dress, I put it on and everyone started to cry. I did try on a few more, since we’d intended to make a whole day of it, but she nailed it on the first try. We left that fitting room and went to Juniors for lunch. The cheesecake was not as great as I had remembered from when I was a kid, but it was exactly what the day called for, tradition.

Pomegranate Swirl New York Cheesecake | ZoeBakes photos by Zoë François

This Pomegranate Swirl New York Cheesecake started with a base I found in Bake from Scratch Magazine. The texture is luxurious and smooth, but not as dense and custardy as some of my other go to cheesecake recipes. I love all kinds of cheesecakes and this may be my new favorite NY style. Dare I say, better than Juniors. I added a swirl of pomegranate to the cake, because it has a tartness that pairs so well with the rich creaminess of a cheesecake.  I had been seduced by a case of the ruby colored fruit at Costco, so I needed a way to use them up.  I reduced the juice of fresh pomegranates, which was DELICIOUS, but a true pain in the ass. You can watch me juice the pomegranates and create the swirls in the cheesecake in my instagram video. The flavor is incredible, but you can certainly do this with store bought pomegranate juice or any other tart fruit juice as well (Sour Cherry, Passion fruit, Raspberry, Cranberry). The base is a simple graham cracker, because it is my favorite and I far prefer it to Juniors sponge cake crust. (more…)

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Jelly Doughnuts (Sufganiyot)

Amber Wilson's Blackberry Jelly Doughnuts recipe | photo by Zoë François

This is a post I did earlier, but made them again this week for Hannukah, so it seemed like a good time to move them to the top of the blog again. For an even faster and easier recipe you can look to my new book Holiday and Celebration Bread in Five Minutes a Day, where we have an entire chapter on doughnuts and fried treats. Happy Holidays!

Amber Wilson’s new cookbook is a delight. It is one of the most strikingly beautiful books I’ve seen recently. The photography and recipes are romantic, sultry, so Southern and yet, they are entirely approachable. When I first flipped through the pages, I wanted to make everything, but these jelly doughnuts grabbed me most. I adore a great doughnut and she delivers. Her dough is scented with lemon zest, then filled with blackberry preserves, but there are a number of other homemade fillings to choose from. You really need to pick up this book.

You can watch me make Amber’s jelly doughnuts on my instagram page (check the highlights) and she’s generously allowed me to share the recipe with you here.  (more…)

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Raspberry Paris Brest

Raspberry Paris Brest | ZoeBakes photo by Zoë François

This Raspberry Paris Brest is a beautifully nontraditional take on a very traditional French pastry. The name, Paris Brest, comes from a bicycle race that happens in France between (you guessed it) Paris and the town of Brest. According to Larousse Gastronomique, a pastry-cook, whose shop was along the route of the race, got it in his head to make a pastry shaped like the wheel of a bike from choux paste (the same pastry used for eclairs and profiteroles). He filled it with a butter-rich, praline flavored pastry cream. My take on this classic involves lots of Driscoll’s Raspberries to lighten up the dessert and make it even more beautiful. Instead of stirring praline into the pastry cream, I made an easy raspberry quick jam out of fresh berries and then mixed it in. The result is fresh and light, which will be a welcome end to your holiday dinner. What makes Driscoll’s Organic Raspberries the perfect choice for this is that Driscoll’s has spent years carefully breeding Raspberries, and with thousands of berry varieties they select the top 1% to sell under the Driscoll’s name.

You can watch me make this raspberry pastry in my instagram video.

#BerryTogether GIVEAWAY: For the past few years, Driscoll’s has been championing this belief that life is better spent around the table, over food, with friends and family – #berrytogether, in other words.  Things don’t have to be fussy or complicated to have a good time and to get in the mood for the holidays you can enter to win some sweet prizes from Driscoll’s – (a KitchenAid® Artisan Stand Mixer, a Williams Sonoma Stoneware Pie Dish, Set of 3, and Berries for a Year); see the bottom of the post for details.* (more…)

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Japanese Cotton Soft Cheesecake

Don’t be fooled by the picture, this is a cheesecake, not a sponge cake. I have seen Japanese Cotton Soft Cheesecake all over the internet for years, but hadn’t come around to trying it until now. My fellow instagram baker, Silvia Colloca, just sent me her latest cookbook, Love Laugh Bake!, and she has a version of this internet sensation made with mascarpone. The name, cotton soft, refers to the texture of the cake, which is far lighter and almost soufflé-like compared to the New York or custard style cheesecakes in my repertoire. Silvia also used fruit in the batter, so there is a layer of berries that rest along the bottom, creating a base in this otherwise crustless cheesecake. In her book she uses blueberries, but I had raspberries on hand and they worked perfectly. The only other change I made was to use gluten-free flour (there is very little flour in the recipe, so it adapts without compromise), since I was bringing this dessert to a party and the host is gluten-free. It was a big hit and I will be making this cheesecake again and again.

You can watch me make this cheesecake in my instagram video and Silvia has generously shared the recipe below.

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Pear Raspberry Upside-Down Cake

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François

This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.

I started by caramelizing the pears, as I would for a tart tatin. Slow and steady is the trick to getting the right flavor and texture. If you cook the pears too fast they turn to mush without absorbing the caramel. I added a few raspberries for color and acidity. The brown sugar cake base is one I use from Dorie Greenspan, but I folded raspberries into batter. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection. You can watch me make this start to finish in my instagram video.

I need to give Stephani Bloomquist a shoutout and tell you all about the page she set up, so that all of the equipment I use in my posts is gathered in one spot. You asked for it and she made it happen. It takes a village to bake, blog, video and do all that goes with it. I am super grateful to have her on my team! And, here is the page she set up. ZoeBakes Favorite Equipment Page! We’ll be adding and organizing, but here’s the start:

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François (more…)

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Coconut Panna Cotta with Tropical Sorbet

Coconut Panna Cotta with Tropical Sorbet | ZoeBakes photos by Zoë François

Inspiration can come from the craziest of places, including a nail salon. My friend and I were having our nails done when a man carrying stacks and stacks of baskets filled with Rambutan (see the pictures of the fruit and my sassy pedicure on instagram), a tropical fruit related to Lychee, walked in to sell them. Apparently he drives in from Florida with a truck full of fruit on a monthly basis and we just happened to hit it right this time. So, we walked out with sassy toes and 10 pounds of Rambutan. What was I to do with 10 pounds of this unusual fruit? I headed straight to Instagram and asked my community there what they would do. Sorbet and panna cotta came up several times, so, here you go, my interpretation of those suggestions, Coconut Panna Cotta with Tropical Sorbet.

I added the caramel spiral to the top when I heard that Aretha Franklin passed away. During my very first job in catering, back in the 1990s, we catered a charity event at the Viking’s Stadium for 3000 people and Aretha Franklin was performing. It was the one and only time I saw her and I will never, ever, ever forget it. I have no idea what the dessert was, likely an opera torte or something equally regal to serve such a legend, but I do remember with painful clarity that we had to make 3000 sugar spirals to balance on top. They are not hard to make (you can watch me do it in the instagram video), but they are a tricky dance of timing and they’re as delicate as paper thin crystal. And, don’t get me started on sugar decor and humidity. It was a level of stress that only the craziest of people thrive on. After we put down the last plate of dessert we ran to watch Aretha in her fur coat sing to the angels and all the stress of that event melted away!

To watch me put this all together head over to my instagram videos. (more…)

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