Summer Berry Cheesecake

Summer Berry Cheesecake

Just to put it all out there for you, this was a rough week for me. 

Firstly it was the anniversary of my father's passing. And for some reason I was extremely weepy about it this year. Thankfully for the most part those moments were met alone in the car while commuting. 

Secondly I was twice given, let's say, constructive observations about myself from two sources that proved to be challenging for myself to swallow (insert swallowing joke here). And while it is always good to get feedback, we need to know how to use said feedback for good. Not allowing ourselves a Cher Horowitz like shame spiral of doom to engulf us. Because of this lapse in emotional well being my week ended up being not only a disappointment to myself but to much of my life around me. Work suffered. Food suffered. Social life suffered.  

It's in these moments that my natural instinct is to lapse back to what is comfortable to me. 

Resulting in the following: 

Roughly 20+ hours of Star Trek Movie Franchise viewing. 

Multiple turkey on sourdough with nothing but mayonnaise sandwiches eaten naked over the kitchen sink as to not need a plate. 

Zero time at the gym. 

Zero coffee. 

And the desire to eat cheesecake for breakfast. 

So as the week wrapped up I dusted off my springform pans, watched some Star Trek as the cream cheese came to room temperature, and slowly came to the conclusion that I don't need to be what others think of me. They don't know my personal goals. Nor do they know the path that is right for me. So instead of making the cheesecake recipe I had mentally tattooed on my brain at birth I sought out a new recipe to challenge myself. Which ended up being an old recipe to someone else.

Below is Junior's New York Style Cheesecake. A classic since the 1950s. This cheesecake doesn't have the classic graham cracker crust. The bottom layer is sponge cake. And I've taken the liberty of adding the fruit. 

Until next time. 

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Summer Berry Cheesecake

RECIPE ADAPTED FROM  JUNIOR'S HOME COOKING: OVER 100 RECIPES FOR CLASSIC COMFORT FOOD BY ALAN ROSEN & BETH ALLEN © 2013

INGREDIENTS

For one 9-inch cheesecake

1 recipe 9-inch Junior's Sponge Cake Crust

Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature

1 2/3 cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

3/4 cup heavy whipping cream

INSTRUCTIONS

The day before you plan to serve the cheesecake:

1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

On serving day:

5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

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Junior's Sponge Cake Crust

RECIPE ADAPTED FROM JUNIOR'S HOME COOKING: OVER 100 RECIPES FOR CLASSIC COMFORT FOOD BY ALAN ROSEN & BETH ALLEN © 2013

INGREDIENTS

For one 9-inch cake crust

Softened unsalted butter, for buttering the pan

1/3 cup sifted cake flour

3/4 teaspoon baking powder

Pinch of table salt

2 extra-large eggs, separated

1/3 cup sugar

1 teaspoon pure vanilla extract

2 drops pure lemon extract

2 tablespoons unsalted butter, melted

1/4 teaspoon cream of tartar

INSTRUCTIONS

1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.

5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

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Fruit and Glaze Topping

GLAZE INGREDIENTS

1 tablespoon cornstarch

1/4 cup water

1/2 quart fresh strawberries, chopped

2 teaspoons sugar

BERRY TOPPING

1 qt Mix of Strawberries, Blackberries, Blueberries and Raspberries

Strawberries hulled and blueberries trimmed of stems.

GLAZE INSTRUCTIONS

1. Over medium heat bring strawberries, water and sugar to low rolling boil.

2. Mix cornstarch with 2 T cold water until dissolved.

3. Slowly pour cornstarch mixture into boiling strawberries while stirring constantly. Mixture should begin to thicken very quickly.

4. Remove from heat and pour strawberry mixture a fine mesh sieve, into a small clean bowl using back of spoon to push excess glaze through. Discard any remaining pulp.

5. Refrigerate, uncovered, until cool to touch.

6. Once berries are placed on top of cheesecake. Slowly pour glaze evenly over berries. Allow to set in refrigerator.

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FOR MORE ON MY EMOTIONAL EATING, SUMMER FUN, OR CHEESECAKE READ BELOW!

SPATCHCOCKED CHICKEN ISN'T AS DIRTY AS IT SOUNDS

AL ROKER AND I ARE BASICALLY BEST FRIENDS

THE DAY I LOST MY SUPPER SLUTS VIRGINITY

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Blueberry Ginger Buckle

Blueberry Ginger Buckle

FAIR WARNING!!! TODAY'S POST IS ABOUT SEX AND BLUEBERRIES. SO IF YOU ARE A SOUTHERN BELLE OR MY MOTHER YOU MAY WANT TO TURN AWAY NOW. 

Recently I have found myself immersed in the gay dating scene here in the almost Deep South. I had a long talk with Netflix and we are going to explore an Open Relationship. This can be touchy I know. I've seen MTV True Life "I'm in a Polyamorous Relationship". But I think Netflix is pretty chill and open to trying new things. And really just wants me to be happy. 

Things I Learned This Week (about sex) In The South: 

1. It is perfectly acceptable to take the rolled up $20 bill your blind date used to snort a row after he falls asleep just as you are about to ask a muffled "is this good for you?". Time is money. 

2. A real friend deletes the dick pic accidentally sent to them during a date safety check. 

3. And nobody judges if you fall asleep, while sitting, in the dark, with a starfish. Active participation begets active participation.  

One of these things did happen to me this weekend, all others were overheard. I'll let you try and figure that out.  

So in light of the blue subject matter I baked a Blueberry and Ginger Buckle that will make your toes curl. And gurl we know you need it. 

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Blueberry and Ginger Buckle

RECIPE INSPIRED BY THE GOURMET COOKBOOK 2004 ed. 

Serves 8-10

INGREDIENTS

Topping:

4 T Cold Unsalted Butter, cut into small pieces

1/2 C Sugar

1/3 C All Purpose Flour

1/2 t Ground Cinnamon

1/2 t Freshly Grated Nutmeg

Batter:

1 1/3 C All Purpose Flour

1/4 t Baking Powder

1/2 t Salt

12 T Unsalted Butter, room temperature

3/4 C Sugar

1 t Vanilla Extract

3 large Eggs

2 C Blueberries, picked and rinsed

1/2 Candied Ginger. roughly chopped

Optional:

Whipped Cream or Vanilla Ice Cream

INSTRUCTIONS

MAKE THE TOPPING:

In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter. Refrigerate.

Put rack in middle of oven an preheat oven to 350 degrees F. Generously butter a 10x2 inch round cake pan or 2-quart baking dish.

MAKE THE BATTER:

In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the candied ginger.

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

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FOR MORE ON MY FOOD ISSUES CHECK THE BELOW

THAT TIME I HOSTED A TACKY APPETIZER PARTY

MINI SCONES, BOOKS, AND CRYING AT CRUISING ALTITUDE

RYAN GOSLING AND MY LOVE OF PULLING MEAT

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Peanut Butter White Chocolate Macadamia Nut Cookies

Peanut Butter White Chocolate Macadamia Nut Cookies

Things I Learned This Week Living In The South: 

1. Apparently in The South, when not in your home, you should never assume you can wash your hands in the kitchen sink. You are to state to the homeowner that you desire to wash your hands and then inquire as to where said hand washing should take place. My public apologies to all who I may have offended these past few years. 

2. I am far too attached to my nap jeans (yes, nap jeans) that I was paralyzed at the door of my home not able to comprehend what to do next when I realized they were left at the beach from last weekend's shenanigans. Thankfully there is a lovely woman bringing them back to me. I am sure you are asking what are 'nap jeans'?  Well when I nap I refuse to take my pants off. If you nap with pants off you are just going to bed in the middle of the day. Nap jeans provide next level napping etiquette.  

3. I am a caterer's worst nightmare. In my weekly role of Proxy Fiance to my friend Ashley I found myself at a cake tasting (that I demanded we have). And then proceeded to spend an hour in the most Minnesota passive aggressive way demanding a very specific wedding cake from a far more talented than myself cake decorator.  So for the second time this week I publicly apologize for my less than stellar behaviour, in this, my adopted home, The South. 

P.S. The above mentioned cake decorator gave us only amazing samples and a coffee buttercream that made the Golem in me want to steal away to a cave and never share it. Please check her out if you are in Winston Salem. She can be found at The Humble Bee on Brookstown or on Instagram here.   

P.P.S The above mentioned encounter while in my role of Proxy Fiance led to a need for the below cookies to be made. Though not my favorite, Ashley's real finance does love them. 

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Peanut Butter White Chocolate Macadamia Nut Cookies

RECIPE BY BENJAMIN PLANTE

Yields Roughly 42 Cookies

INGREDIENTS

10 oz Unsalted Butter (2.5 sticks)

1 1/4 C Brown Sugar

1 C plus 2 T Granulated Sugar

2 Large Eggs

2 t Vanilla Extract

3 2/3 C All Purpose Flour

1 1/4 t Baking Soda

1 1/2 t Baking Powder

1 1/2 t Salt

3/4 lb Mini White Chocolate Peanut Butter Cups

3/4 lb Macadamia Nuts; roughly chopped

INSTRUCTIONS

Preheat oven to 350 degrees F.

Using stand or hand mixer mix, room temperature butter with sugars and salt on high for 1 minute until light and fluffy. Add eggs one at a time. Finally add vanilla extract.

In a medium sized bowl whisk together flour, baking soda, and baking powder.

With hand or stand mixer on low to medium speed slowly incorporate flour into butter sugar mixture.

When fully incorporated hand mix in white chocolate peanut butter cups and macadamia nuts.

Portion out in heaping 2T and bake for 14 mins or until golden brown around the edge. Allow to cool on cookie sheet before moving to cooling rack.

NOTE: Freeze the mini white chocolate peanut butter cups before mixing them into the dough. Depending on time of year these become very soft and when frozen can very easily be hand mixed into dough.

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FOR MORE COOKIE FUN CHECK OUT THESE LINKS BELOW!

PUMPKIN COOKIES THAT TAKE ME HOME

SIDE BOOB or HOW I MADE LEMON BASIL COOKIES

DARK BROWN SUGAR COOKIES - THE FLORIDA TAN OF THE COOKIE WORLD

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Grilled Cheese

Ooooo Lord it has been a hot minute since my last book review and I apologize. Please don't judge. I have been reading like a fiend since my last contribution over at Yes and Yes but as you know I have been wrapped up with some Southern Learnings. 

But I am back at it! 

This week I finished Buffering by Hannah Hart. You may recall eons ago back in my blog baby infancy I introduced you to Hannah Hart and her genius YouTube show called My Drunk Kitchen. Walk down memory lane here.  

Well like a YouTube wet dream come true, with a little hard work Hannah grew her show into something pretty amazing. With over 217 million views, Hannah has covered such topics as how to make boozy mac and cheese pasta (click here) or letting us in on something as intimate as her first lesbian kiss (click here).

In her latest book Buffering Hannah walks us through everything that lead up to her current tube-tastic life. Fighting to survive some pretty tough moments (starting with a mother with mental illness) she worked hard to create a brand reaching millions and whose ultimate goal is to spread good (check out Have A Hart Day for volunteer opportunities near you...click here).

In honor of Buffering I chose to make a grilled cheese. In her very first video Hannah attempts to make a grilled cheese while enjoying a bottle of red and oddly not cheese. Instead of my usual recipe I will provide you with her video in hopes you can learn from her.  

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FOR MORE BOOK CLUB FUN CHECK OUT SOME OTHER GREAT READS WE'VE DONE!

BINGE BY TYLER OAKLY - A LOT HAPPENS AT ARBY'S

BIG LITTLE LIES BY LIANE MORIARTY - CURRENTLY CAPTIVATING US ON HBO

ELEANOR AND PARK BY RAINBOW ROWELL - TEEN ANGST AT ITS HEARTBREAKING BEST

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French Quarter Beignets

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Beignets

New Orleans seems to be very en vogue this season. Within one month's time roughly 8 people I know will be traveling there to partake in a variety of festivities. From bachelorette parties to drunken hairdresser conventions, The Big Easy will be getting a solid taste of North Carolinians this month.  

I blame Sara. 

Sara moved to Winston Salem just over a year ago. We met the usual way. Through our mutual leasing agent. 

When asked, "where did you move from?", her response is always a resounding "I'm from New Orleans baby!"

Split between the Metairie neighborhood and NOLA you will never meet a more die hard fan of a city. At any given point I would bet money that Sara has beads and/or a Mardi Gras mask in her handbag. Just in case.

She is a walking encyclopedia of information about her home town. She is the dad from My Big Fat Greek Wedding. Able to linguistically trace all words back to New Orleans. 

She can give you a heartfelt and eye opening first hand account of living with hurricanes that leave nothing behind. She will passionately speak of hometown food as if it were a first born child (that is when I knew we could be friends). And if you are ever so lucky to be next to her at a bar, there is the inevitable moment when just enough wine takes her accent to 11 and you have ask her to repeat herself. 

And with that, for Sara's birthday this year I attempted to make the New Orleans classic, beignets. After a few hours of scouring the dark net for a bootleg copy of the Cafe Du Monde recipe I had to settle on what I felt was the next best thing. Paula Deen. I know, I know. I really didn't want to. But it really was a good recipe.

So with my deep fryer revved up and rolling pin greased I got to making my first ever beignets. Super easy. Super tasty. And though I know many cultures have their own version of this wonderful sweet fried dough. I will only credit New Orleans for giving this to the human race.   

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French Quarter Beignets

RECIPE FROM PAULA DEEN/FOOD NETWORK

INGREDIENTS

1 1/2 cups lukewarm water

1/2 cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 teaspoons salt

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

Nonstick spray

Oil, for deep-frying

3 cups confectioners' sugar

INSTRUCTIONS

1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

3. Preheat oil in a deep-fryer to 350 degrees F.

4. Add the confectioners' sugar to a paper or plastic bag and set aside.

5. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

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FOR MORE ON MY AWKWARD FRIEND MAKING SKILLS CLICK BELOW!

FORCED FAMILY, FORCED FUN, AND FORCED FED or JUST ANOTHER ROSH HASHANAH

SUPER BOWL PARTIES, SHAPED CHEESES, AND MIDDLE SCHOOL GYM NIGHTMARES

GOLDEN GIRLS, (OPRAH'S) GRATITUDE MOMENTS, AND GETTIN' OLD

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