This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or Cool Whip containers. I thought it was brilliant, despite the fact that it was overly sweet, too stiff from the Jell-O and, if one were being picky, they may point out the slight chemical aftertaste. But, in its defense it was fast and very pretty. My version of no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required, which makes it ideal for the sultry summer days.Read More
There are many styles of cheesecake. I often go for a super dense, silky smooth, custardy cheesecake, but other times I want something a bit lighter with more of a soufflé texture. This cheesecake falls into that second camp.
There’s almost two pounds of cheese in this beauty, so to call it “light cheesecake” is a bit of a stretch, but the texture honestly is. The trick is to whip the egg whites and fold it into the batter. The cake is then baked in a dry oven, as opposed to a water bath, which means the cake soufflés as it bakes, creating a more open and airy texture. This cheesecake cracks like crazy and that’s just part of it’s rustic charm. I actually like that look, but I ended up topping it with whipped cream, so no one will be the wiser if you want something a bit more polished.
I added a layer of prunes to my light cheesecake that are cooked in Armagnac and oranges to add a bit of depth to the flavor (you could also use dried cherries or apricots) and topped it with toasted almonds for a bit of texture.Read More
I have a bunch of classes on Craftsy, including “Show-Stopping Cheesecakes!” To find any of my classes on the platform, just type Zoe Francois in to the search bar and you will find all three of my courses.
I’ve done an “Artisan Bread in Minutes” baking class based on the Master recipe from my book The New Artisan Bread in Five Minutes a Day and I created an intensive Baking and Pastry class for beginners, which will help you feel confident with all of your family recipes or those beautiful treats you see on Pinterest. I hope I will see you in one, or all of my Craftsy classes.Read More
Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has been a long winter and all of these little changes are so very welcome. It seems fitting to make a cake that is full of color and blooms. But, as a nod of respect to this past winter and all of its fury, I created this Easter cheesecake with an all white blanket of roses over a swirl of wild color within.Read More
I started off thinking this Cherry Cheesecake was a Valentine’s post, with a heart-shaped sensuous cheesecake, topped with ruby-red cherry sauce. It still is, but I have to digress for a moment and talk about the Olympics. It is more connected and less random than you might think. When I was researching the origin of the cheesecake I found out, thanks the internet, that this favorite cake (which I think is really a custard, but now I digress in my digression) dates back to about 250 bc, where a Roman politician first wrote down the recipe. I am sharing it with you, because the translation is hysterical and I can only imagine the range in results with such crude instructions:
“Recipe for libum (cheesecake) – Bray 2 pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1 pound of wheat flour, or, if you wish the cake to be more dainty, ½ pound of fine flour, and mix thoroughly with the cheese. Add 1 egg, and work the whole well. Pat out a loaf, place on leaves, and bake slowly on a warm hearth under a crock.”
It goes on to talk about covering it in honey and poppy-seeds if you so desire. Even the “dainty” version sounds a bit severe to me. The editor who translated this couldn’t help themselves and added a note at the end that reads…”These recipes cannot be considered alluring.” They were, however, hearty and fed to the ancient Olympians during the games to keep them well fueled. Oh, how far we have come from the times when you had to “bray” (grind) cheese to get it soft enough. This rather utilitarian version of the cheesecake may have satisfied the ancient Romans, but today we are going for something a little bit sexier.
My cherry cheesecake is made with ricotta and a touch of honey, as a nod to the original Romans, but that’s as far as the similarities go. Just a touch of flour is used as a slight binder, but not so much as to ruin the luxurious texture. I whipped the egg whites and folded them into the cheese batter to keep it lighter than some of my denser, custard-style cheesecakes. The crust is crushed ginger cookies and the cherry topping is made with a hint of vanilla, cardamom and ginger extracts. This cake would keep any Olympian going, but it’s romantic enough to serve to your sweetheart on Valentine’s day.
If you love cheesecake, check out my Show-Stopping Cheesecake Class on Craftsy, where I will show you all my cheesecake tips and tricks, along with lots of delicious recipes!Read More