Strawberry Rhubarb Fool Cheesecake

Strawberry Rhubarb Fool Cheesecake | ZoëBakes photo by Zoë François

This Strawberry Rhubarb Fool Cheesecake was a happy mistake. You know how they say you learn from your failures? Well, I was going for a tourteau fromage and it went wrong in a big way.

I wanted to make the classic French cheesecake that is baked in a rounded pan, is lightened with whipped egg whites and has a top crust that is burnt, black as night, and is domed. Mine came out a lovely caramel color and sank like a bowl. So, instead of feeling defeated, I used it as a bowl. I was going to just make a traditional strawberry New York cheesecake topping, but it’s almost spring and the rhubarb is popping up all over instagram, so I added a rhubarb fool as well. What started out as a mistake turned into a family favorite. There was lots of joy and praise leveled at this delicious weeble of a dessert. 

The tourteau fromage I was trying for is made with a young goat cheese, but my family preferred the version I made with a combination of cream cheese and mascarpone. I figured since I’d failed at the traditional one, it wouldn’t matter if I really took it off the rails and just developed my very own thing. It has a subtle flavor that is the perfect vessel for the tart fool and sweet strawberries.

The rhubarb fool is nothing more than roasted rhubarb folded into barely sweetened whipped cream. This simple preparation of the fruit (we all know rhubarb is a vegetable that passes as a fruit) is very British and there are many ways to make a fool, but this is the simplest and most fool proof. Oh, come on, you knew that pun was coming. The strawberry sauce is just the berries, a bit of sugar and a touch of starch to hold the juices together. 

I decorated it to look like a jester’s hat, because the whole fool theme. Actually, I realized what I had done after I took the photo, it was just a happy accident. 

Strawberry Rhubarb Fool Cheesecake | ZoëBakes photo by Zoë François

You can watch me make this Strawberry Rhubarb Fool Cheesecake in my instagram video and the recipe is below.

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Strawberry Charlotte Royale

Strawberry Charlotte Royale | ZoeBakes photo by Zoë François

The truth is the last time I made a Strawberry Charlotte Royale was in culinary school and that was a very long time ago. I have been meaning to make one, but just never got around to it. Then I bought a copy of Soulful Baker, by one of my favorite bakers, Julie Jones, and she had the most beautiful Charlotte Royale in the book. I took it as a sign that I needed to make this regal (it’s in the name) dessert. Julie was my muse, but being incapable of leaving things well enough alone, I wanted to make the filling in two separate flavors. I made a Grand Marnier Bavarian Cream and then added Strawberry coulis to it for the second layer. It’s not quite as simple as a banana bread, so I’ve made a video on instagram to walk you through the process. The steps are not at all difficult, but they do require a bit of planning and some timing. (more…)

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No-Bake Strawberry Cheesecake!

no bake strawberry cheesecake (8 of 4)

This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or CoolWhip 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 after taste. 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.

Watch my quick video on how to make and assemble the strawberry cheesecake.  (more…)

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Strawberry Rhubarb Pie

Slice of Strawberry Rhubarb Pie | photo by Zoë François

It is rhubarb season and I am doing my very best to use it in as many desserts as I can. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts (try this brown butter rhubarb tart), quick breads and jam, as much as I do. For those of you who have never fallen in love with it, have no fear, it’s a short season. Ha. Having said that, I do hope you’ll give it another try. It adds a wonderful, tart element to this strawberry rhubarb pie, which would otherwise be too sweet for my taste. I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

No pie is right without an excellent crust. It needs to be sturdy enough to hold up to the filling, but once a fork goes through it, there should be little resistance and lots of flakiness. Every family seems to have their favorite pie crust recipe, which is so wonderful. I am sharing the crust I use most and you can watch me make this whole strawberry rhubarb pie in my instagram video(more…)

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Strawberry Sour Cream Ice Cream – (Five Tips for Super Creamy Ice Cream Every Time)

Strawberry Sour Cream Ice Cream | ZoeBakes | Photo by Zoë François

There are some secrets to great ice cream. It doesn’t have to be complicated or difficult, but having the right ingredients, technique and equipment can go a long way toward success. Here are 5 tips for creamy ice cream every time and a recipe for my family’s favorite strawberry sour cream ice cream.

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Strawberry Mascarpone Cake with Raspberry Cream and a Fondant Crown

Strawberry Mascarpone Cake with Raspberry Cream and a Fondant Crown | ZoeBakes | Photo by Zoë François

A friend asked me to create a cake for a 6-year-old with a fondness for tiaras and all things sparkly. As the mother of two boys who were never that into sparkles, I jumped at the chance to play with rolled fondant and make something worthy of a princess party. I knew exactly which recipe would suit the occasion, since I’ve been reading through Abby Dodge’s newest book, the EVERYDAY BAKER. Abby has a gorgeous pink cake with layers of strawberry mascarpone icing and tender white cake, which struck me as a perfect base for a pink fondant crown, but also sophisticated enough for all the adults at the party.

Strawberry Mascarpone Cake with Raspberry Cream and a Fondant Crown | ZoeBakes | Photo by Zoë François

Abby Dodge has been sharing her knowledge of baking for years in her many books, in national magazines and in her Baking Boot Camp Craftsy class. The EVERYDAY BAKER is no ordinary baking book, it is a full education in the art of pastry making. Abby lovingly takes you through the techniques of baking wonderful cookies, cakes, breads, pies, and more. She’ll guide you through with such grace and joy that none of it will seem intimidating for even the novice bakers. She has been an inspiration to me as a baker and cookbook author and I am thrilled that she has joined me in a giveaway of her essential book. (more…)

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