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Cheesecake with poppy seeds

Yulia — Tue, 30 May 2023 12:07:42 +0000

This cheesecake with poppy seeds is beyond just tasty. Prepare to be astounded as you take your first bite and experience the flawless, creamy texture that will melt in your mouth

CHEESECAKE WITH POPPY SEEDS

Difficulty: Medium

Prep time

minutes

Baking time

hour

minutes

Dish size

The secret ingredient for this exceptional cheesecake is the addition of poppy seeds, lending a unique twist and captivating visual appeal. These tiny seeds, known for their nutty flavor and delightful crunch, elevate the overall experience to new heights. Their subtle presence effortlessly complements the velvety smoothness of the cheesecake, creating a harmonious balance that will mesmerize your palate.

Ingredients

Base:
Any type of hard cookies 220 grams
Butter 100 grams
Filling:
Cream cheese (e.g. Philadelphia) 500 grams
Sugar 150 grams
Sour cream (20-30% fat) 150 grams
Vanilla essence 1 tbsp.
Eggs 3 pcs.
Poppy seed cake (ready to use) filling 400 grams

Directions

Take ingredients out of the fridge for about 15 minutes before cooking.
Base:
Grind the cookies into crumbs using a blender (I had cookies with chocolate filling).
Add melted butter and mix.
Spread the prepared base into a baking form and tamp it down.
Put the form to the oven preheated to 160 degrees and bake for 12-15 minutes. Afterwards, cool the base down to room temperature.
Filling:
Mix the cheese with a spatula with sugar until a homogeneous smooth mass.
Gradually add sour cream, eggs and vanilla. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
Building:
Spread the poppy mass over the cooled down base.
Pour the cream cheese filling overr it.
Preheat the oven to 160 degrees and put another form filled with hot boiling water (~1 liter) at the bottom of the oven.
Put the cheesecake in the middle section of the oven.
Bake the cheesecake for about an hour. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. Tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
Turn off the oven and leave the finished cheesecake for 40 minutes inside, then take it out and let it cool at room temperature. Put it in the refrigerator for 4 hours, or overnight.

Tips & Tricks

Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.

The post Cheesecake with poppy seeds first appeared on BakedInMunich.

Strawberry mousse cake

Yulia — Tue, 18 Apr 2023 14:25:16 +0000

This strawberry mousse cake recipe is perfect for special occasions like birthdays or any other celebration that calls for a memorable dessert.

STRAWBERRY MOUSSE CAKE

Difficulty: Medium

Prep time

hour

minutes

Baking time

minutes

Baking form

21-23

Total time

hour

minutes

Elevated strawberry cake, light and delicate.

Ingredients

Sponge cake:
Eggs 3 pieces
Sugar 130 grams
Wheat flour 125 grams
Strawberry mousse:
Strawberries 350 grams
Mascarpone 500 grams
Heavy cream (30%) 450 ml
Sugar 100 grams
Powdered sugar 100 grams
Gelatin (not quick one) 15 grams
Decoration:
Heavy cream (min 30%) 50 ml
Powdered sugar 15 grams
Strawberry 200 grams

Directions

Sponge cake:
Whip the whites to soft peaks, gradually adding sugar.
Gradually add the yolks, without stopping beating.
Turn off the mixer. Gradually sift flour over the bowl with the egg mixture and gently, with upward movements, knead the dough.
Transfer the dough to a baking form and place it in a preheated 200 degrees oven for 20-25 minutes. Do not open the door during baking!
Let the finished sponge cake cool and cut it in half lengthwise into 2 thin layers.
Mousse:
Grind the strawberries for the mousse with a blender and mix with sugar.
Knead the mascarpone with a rubber spatula, then mix with the berry puree (not beating).
Soak the gelatin in cold water according to the instructions.
Dissolve gelatin in 50 ml of boiled cream. Let the mix stand for 5 minutes, then add 2-3 tbsp. of cheese mixture and stir.
Pour the resulting mixture to the rest of the mass and mix thoroughly.
Whip the rest of the cream with powdered sugar.
Carefully combine with the cheese and berry mixture.
Layering:
Make a ring out of a sheet of parchment folded in half lengthwise, matching the diameter of the mold.
Insert it and put one cake part on the bottom.
Pour the mousse on top.
Cover with the remaining cake and push it into the mousse.
Leave the cake in the fridge overnight, at least 5 hours.
When the cake has set, remove the rim of the cake tin and the ring of parchment.
Decoration:
Whip 50 ml of cream and powder and spread on the top of the cake. Decorate with sliced strawberries.

Tips & Tricks

Never beat mascarpone cheese! Use spatula to carefully mix it with other ingredients.

The post Strawberry mousse cake first appeared on BakedInMunich.

Cheesecake with brownies & Oreo cookies

Yulia — Wed, 29 Mar 2023 21:31:47 +0000

Brownies, Oreos, and cheesecake too, a dessert that’s sure to woo.

CHEESECAKE WITH BROWNIES & OREO COOKIES

Difficulty: Needs attention

Prep time

hour

Cooking time

hour

minutes

Baking form

20-23

Total time

hours

minutes

Cheesecake with brownies and Oreo cookies is a heavenly dessert that combines the rich flavors of chocolate and creamy cheesecake. The brownie layer at the bottom provides a dense and fudgy texture, while the Oreo cookies add a delicious touch. This dessert is perfect for special occasions or anytime you want to indulge in a decadent treat!

Ingredients

Brownie base:
Dark chocolate 130 grams
Butter (room temperature) 130 grams
Powdered sugar 150 grams
Eggs 2 pieces
Wheat flour 70 grams
Filling:
Oreo cookies 15 pieces
Cream Cheese (e.g., Philadelphia) 800 grams
Eggs 4 pieces
Powdered sugar 175 grams
Cream (min 30%) 200 ml
Vanilla essence 1 tsp.
Dark chocolate 50 grams
Decoration:
Cream (min 30%) 300 ml
Powdered sugar 3 tbsp

Directions

Brownie dough:
Melt the chocolate.
Beat butter with sugar.
Add eggs one at a time, beating well after each.
Add chocolate and beat again.
Add flour and knead into a smooth smooth dough, set aside.
Filling:
Melt the chocolate.
Carefully mix cream cheese with cream, vanilla essence and sugar until smooth by hand (do not use the mixer!!).
Add eggs one at a time, mixing well after each.
Separate a third of the cheese mass and add melted chocolate to it, mix well (the chocolate must be cooled to room temperature).
Layering:
Pour the brownie dough into a buttered springform pan.
Lay a layer of cookies on top.
Pour in half of the remaining white cheese mass.
Gently lay the chocolate mass on top.
Add the crumbled remains of the Oreo cookies to the remaining white cream and mix.
Lay the final white layer on top of the chocolate layer.
Put the form in an oven preheated to 160 degrees, put a container with boiling water on the bottom.
Bake the cheesecake for about 60-90 minutes depending on the oven. If only the center of the cheesecake quivers slightly when tapped on the side of the mold, it is ready.
Let the cheesecake stand for 30 minutes in a closed oven, then remove and cool to room temperature on the counter.
Place in the refrigerator overnight or at least for 4 hours.
Decoration:
After the cheesecake cooled down, whip the cold cream with powdered sugar into a stable foam.
Spread 3 tablespoons of the mix to the top of the cheesecake.
Transfer the rest of the cream to a pastry bag fitted with a nozzle and decorate the cheesecake.

Tips & Tricks

The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water.

The post Cheesecake with brownies & Oreo cookies first appeared on BakedInMunich.

Mini cherry pies

Yulia — Mon, 20 Mar 2023 18:24:48 +0000

Soft dough, cherry sweet, mini pies – perfect treat!

MINI CHERRY PIES

Difficulty: Medium

Servings

pies

Prep time

minutes

Baking time

minutes

Resting time

minutes

Total time

hours

minutes

There’s something incredibly satisfying about a perfectly baked pie, especially when it’s filled with juicy, sweet cherries. These small cherry pies are made with a super soft and tasty dough that perfectly complements the tartness of the cherries. Whether you’re looking for a delicious dessert to serve at a dinner party or a sweet treat to enjoy with your morning coffee, these pies are sure to hit the spot.

Let’s get started!

Ingredients

DOUGH:
Milk 70 ml
Butter 50 grams
Water 70 ml
Fresh yeast 15 grams
Eggs 1 pcs.
Sugar 25 grams
Salt 1/4 tsp
Wheat flour 330 grams
FILLING:
Frozen pitted cherries (or strawberries) 350 grams
Sugar 110 grams
Corn starch 27 grams (or half amount if you use potato starch)
Water 40 ml.
ADDITIONALLY:
Egg yolk 1 pcs.
Milk 2 tbsp.

Directions

Cherry Filling
For the cherry filling, combine the frozen cherries in a saucepan with the sugar and place on the stove. Bring to the boil and simmer for 10 minutes.
Dilute the starch with a little cold water and add this mixture to the saucepan while stirring continuously. Cook for about 5 minutes until thickened and remove from the heat.
Leave to cool completely.
Dough
Prepare the dough. Pour the milk into a bucket and add the butter cut into small pieces.
Bring the milk and butter to the fire until the butter has melted. Set it aside and let it cool down to about 45-50 degrees. If you pour the mixture into a wide bowl, it will cool faster.
In a separate bowl dissolve the yeast in warm water.
Add the sugar, egg and salt, mix with a whisk until smooth.
Add the milk and butter mixture which has cooled and stir again.
Add 3/4 of the flour mixture and mix until smooth. It will be a little sticky to your hands – no worries, just grease your hands with vegetable oil at the end of working with the dough.
Cover the dough in clingfilm and leave to rise in a warm place. It only took me about 30 minutes, but it could take an hour or more, depending on the circumstances.
Rolling and filling dough
Once the dough has risen, knead it and divide it into 9-10 parts. Round off each piece.
Roll out each ball into a rectangle. Make incisions in 1/3 of the rectangle. Place filling on opposite end (the more – the better!) and roll up the dough piece.
Place the buns on a lined baking tray and allow to proof at room temperature. Depending on the room temperature, this may take 20 to 40 minutes. During this time the buns should have doubled in volume.
When the buns have proofed, brush them with a mixture of egg yolk and milk and put them into a preheated oven at 190 degrees. Bake until tender and crusty, about 25 minutes.
Serve warm or completely cooled.

Tips & Tricks

Use gloves when working with the dough if you do not like when it sticks to your fingers.

The post Mini cherry pies first appeared on BakedInMunich.