Dairy Free Japanese Cheesecake

This is for all of my fellow lactose intolerant comrades. This is a great alternative to regular cheesecake, it is light and fluffy and nicely coconutty. Please let me know in the comments section if you have any non soy based dairy free cream cheese options. I generally try to avoid it when I can.

IMG_6151Ingredients

14 oz. (400g) non-dairy cream cheese like Tofutti, at room temperature
1/4 cup (50g) sugar
1/4 cup (60g) coconut oil, at room temperature
6 large eggs, divided
7 oz. (200g) coconut milk, at room temperature do not use lite
2 tsp. lemon juice
2/3 cup (80g) all-purpose flour
1/2 cup (100g) sugar
confectioner’s sugar for dusting

Directions

  1. Grease a 9 inch (23cm) cake pan (I used a 8in and a 6in cake pan) and line with parchment paper (bottom and sides). The baking parchment should go at least 2 inches (5cm) over the edge of the form, because the cake rises a lot. Start boiling water. Preheat the oven to 325˚F (160°C).
  2. Divide the eggs and place the egg whites in the fridge.
  3. In a large bowl mix the non-dairy cream cheese until lumps are gone
  4. Add the coconut oil and mix until well combined.
  5. And sugar (the 1/4 cup) on medium speed until combined.
  6. Add the egg yolks one at a time.
  7. Add the coconut milk and lemon juice and mix until the batter is smooth.
  8. Sift the flour into the bowl and mix well.
  9. In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly add the sugar (the 1/2 cup). Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Fold in about meringue to the non-dairy cream cheese mixture in 3 parts. Transfer to the prepared cake pan or pans 😉 and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
  10. Place the cake in a larger baking pan and add boiling water to that pan – the water should go up at least half way up the side of the pan. Place in the middle of the oven and bake for 55-65 minutes. Test with a toothpick inserted in the center – if it comes out clean the cake is done. Be careful – do not move the cake too much or it will collapse. Carefully remove from the oven and let cool down completely on a wire rack before removing from the cake plan. When cooled place in the fridge for 2-3 hours. Carefully remove from the pan and dust with confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
  11. Enjoy this wonderfully delicate and fluffy cheesecake!!!
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Japanese Cheesecake aka Cotton Cheesecake

IMG_6151

I had been wanting to try making Japanese cheesecake for a while now, but to be honest after reading multiple recipes I was really intimidated. Every post I read said it was difficult and a lot could go wrong, but I was really glad I finally took the plunge. If you can whip egg whites and make a cheesecake then you can make this.

This has become my new go to cheesecake recipe… actually I never had a go-to cheesecake recipe…but anyway it is awesome! It has a similar flavor to cheesecake but with a light airy, almost mousse texture. This would be great topped with fresh fruit. I am excited to try it with fruit on the inside like my co-worker’s aunt does.

 

Stay tuned for my next post which is a dairy free version for all of you lactose intolerant folks out there. It is coconut heaven.

 

I modified this recipe from Bake to the Roots

Ingredients

14 oz. (400g) cream cheese, at room temperature
1/4 cup (50g) sugar
1/4 cup (60g) butter, at room temperature
6 large eggs, divided
7 oz. (200g) heavy cream, at room temperature
2 tsp. lemon juice
2/3 cup (80g) all-purpose flour
1/2 cup (100g) sugar
confectioner’s sugar for dusting

Directions

  1. Grease a 9 inch (23cm) cake pan (I used a 8in and a 6in cake pan) and line with parchment paper (bottom and sides). The baking parchment should go at least 2 inches (5cm) over the edge of the form, because the cake rises a lot. Start boiling water. Preheat the oven to 325˚F (160°C).
  2. Divide the eggs and place the egg whites in the fridge.
  3. In a large bowl mix the cream cheese until lumps are gone
  4. Add the softened butter and mix until well combined.
  5. And sugar (the 1/4 cup) on medium speed until combined.
  6. Add the egg yolks one at a time.
  7. Add the heavy cream and lemon juice and mix until the batter is smooth.
  8. Sift the flour into the bowl and mix well.
  9. In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly add the sugar (the 1/2 cup). Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Fold in about meringue to the cream cheese mixture in 3 parts. Transfer to the prepared cake pan or pans 😉 and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
  10. Place the cake in a larger baking pan and add boiling water to that pan – the water should go up at least half way up the side of the pan. Place in the middle of the oven and bake for 55-65 minutes. Test with a toothpick inserted in the center – if it comes out clean the cake is done. Be careful – do not move the cake too much or it will collapse. Carefully remove from the oven and let cool down completely on a wire rack before removing from the cake plan. When cooled place in the fridge for 2-3 hours. Carefully remove from the pan and dust with confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
  11. Enjoy this wonderfully delicate and fluffy cheesecake!!!

 

 

 

World’s Best Chocolate Chip Cookies

This recipe was given to me by a friend of mine in high school and I tweaked it to turn these into the legend they are today.

I am not really sure how this recipe ended up with this name but it is pretty accurate. These are the one cookie that everyone loves. I have received marriage proposals over these cookies; the cookie I have taken on every school trip and make for almost every function. I could probably make them in my sleep at this point.

The real secret to these cookies is using two different types of chocolate chips. Feel free to play around with the amount of chips or add other mix-ins but always use milk chocolate chips and a semi-sweet or dark chocolate. I honestly think it makes any type of chocolate chip cookie better.

Ingredients

1 cup Shortening

1 cup Sugar

1 cup Brown Sugar

2 eggs

2t Vanilla

2 cups AP flour

2t Baking Soda

1t Salt

2 cups Oatmeal (I like old fashioned)

6oz milk chocolate chips

6oz semi sweet chocolate chips

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream shortening and sugars. Just cream until combined.
  3. Add one egg at a time and add vanilla.
  4. Add dry ingredients and mix until combined.
  5. Stir in chocolate chips.
  6. I use a red scoop (1 1/3oz) to portion these cookies. Most people make smaller cookies though. Bake for 7 minutes, rotate, 7 minutes more. They may take more or less time depending on how big you scoop these. Look for lightly golden brown edges with slightly gooey centers. If they are evenly golden brown they are over cooked. Let cool on pan and transfer to cooling rack once they have firmed up. Usually about 7 min.

Stephanie’s Kahlua Chocolate Cookies

These cookies remind me of the old Who Needs a Brownie cookies from Saint Cupcake back in the old days. However this recipe doesn’t have nuts in it. Though they would be pretty great with nuts. Sort of crackly on the outside and gooey on the inside as any good brownie should be.

Ingredients

1# Bittersweet Chocolate chips (this should be good chocolate, not chocolate chips)

2oz Butter

4 oz AP flour

3/4t Baking Powder

1/4t Salt

12oz Sugar

3 1/2 Eggs

1/2t Vanilla

1/2t Coffee extract/Kahlua

8oz Chocolate Chips

 

Directions:

  1. Preheat oven to 350.
  2. Melt together bittersweet chocolate and butter.
  3. Sift AP flour, baking powder, and salt and set aside.
  4. Whip sugar and eggs on high speed until light and thick.
  5. Switch to a paddle attachment and stream in butter/chocolate mixture. Mix until combined.
  6. Add in flour on low speed, scrape bowl.
  7. Stir in chocolate chips.
  8. Scoop immediately. These will set up at room temp and dough should be shiny. If it isn’t, it will be ok, they just won’t be as pretty looking. Portion with level blue scoop.
  9. Bake at 350 for 7 minutes, rotate and bake for another 6-8 min. Try a couple test cookies based on the size you scoop them. They should be crackly on the outside (like a meringue) and slightly gooey on the inside.

 

Bourbon Pecan Banana Bread

IMG_6175

1 loaf about 2# 4oz 2x loaf 3x loaf Ingredients
3 6 9 Bananas
1/3 cup 2/3 cup 1 cup Melted Butter
3/4 cup 1 1/2 cup 2 1/4 cup Brown Sugar
1 2 3 Eggs
1t 2t 1T Vanilla
1.5oz 3oz 4.5oz Bourbon
1 1/2 cups 3 cups 4 1/2 cups AP Flour
1/4t 1/2t 3/4t Salt
1t 2t 1T Baking Soda
1t 2t 1T Cinnamon
1/8t 1/4t 1/8t+1/4t Clove
1 cup 2 cups 3 cups Bourbon Candied Pecans, chopped

Directions:

  1. Butter loaf pans.
  2. Mix first 6 ingredients together.
  3. Whisk dry ingredients together in a large bowl.
  4. Mix wet ingredients into dry ingredients until just combined.
  5. Stir in bourbon candied pecans.
  6. Bake at 350 degrees for 50-60 min or until a tooth pick inserted into the center comes out clean.

Bourbon Candied Pecans

1 cup Pecans

3T Brown Sugar

1 pinch Cinnamon

1 pinch Salt

Heavy Splash Bourbon

Directions:

  1. Stir all ingredients in a sauce pan over medium heat until sugar recrystallizes. Allow to cool on a parchment lined sheet pan before chopping. Can make ahead and store in an airtight container. But you should make extra, these have a tendency to disappear.

 

 

Hey… yeah it’s been a while…

I started this blog as a school project while in culinary school and for a while it was fun; but I eventually grew tired of it and then actually got to the point where quit baking at home. I have been baking 6 days a week professionally for over two years now. I love it, don’t get me wrong, but I get a bit burnt out on all of the sugar (in spite of my raging sweet tooth). For some reason I have had the desire to bake at home lately, I am not sure what has changed, but I am taking advantage while it’s there.

Any hoo, some of the recipes will have pics and some won’t. It mostly depends on whether I remembered to take a picture before I cut into it.  I am the type that can’t wait for pastries to cool before I devour them.

These are all recipes that I love and want to be able to share and have an easy reference anywhere I go. I hope you try and love them as much as I do 🙂