Showing posts with label Cook Like A Star. Show all posts
Showing posts with label Cook Like A Star. Show all posts

Tuesday, April 29, 2014

Lemon Curd Cheesecake (Curtis Stone)




Cheesecake & lemon curd , how can I say 'NO' !!  And I don't regret even one bit after eating more than half of this cheesecake ! No kidding .. LOL   So heavenly tasty & delicious . You've got to try it out to really know what I mean ! =D 


Linking this post to Cook Like A Star, All Star Anniversary hosted by Zoe from Bake for Happy Kids together with Joyce of Kitchen Flavours & Mich from Piece Of Cake




 Lemon Curd Cheesecake
Adapted from Recipe. Coles. Com

Ingredients:
200g plain biscuits ( I’ve used Digestive Biscuits)
125g butter – melted
500g cream cheese – softened
½ cup sugar
2 Tbsp lemon zest , plus extra for topping
2 eggs

For Lemon Curd
2 Tbsp lemon zest
¼ cup lemon juice
½ cup sugar
40g butter- chopped & softened
2 egg yolks , lightly beaten 

Methods:

1)      Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processer until finely chopped. Transfer to a bowl & add butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 mins .

2)      In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. ** Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for 2 hrs. 

3)      For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray (**this helps the lemon curd cool more quickly). 


4)      Pour curd over cheesecake & spread evenly .  Making swirl wave with a fork  & chill the cheesecake  till serving . Sprinkle lemon zest over the cheesecake before serve .







Monday, May 7, 2012

Chocolate & Coffee Layer Cake







Jane Austen moment in Persuasion

Chapter 5

Here Anne had often been staying.  She knew the ways of Uppercross as well as those of Kellynch.  The two families were so continually meeting, so much in the habit of running in and out of each other's house at all hours, that it was rather a surprise to her to find Mary alone; but being alone, her being unwell and out of spirits was almost a matter of course.  Though better endowed than the elder sister, Mary had not Anne's understanding nor temper.  While well, and happy, and properly attended to, she had great good humour and excellent spirits; but any indisposition sunk her completely.  She had no resources for solitude; and inheriting a considerable share of the Elliot self-importance, was very prone to add to every other distress that of fancying herself neglected and ill-used.  In person, she was inferior to both sisters, and had, even in her bloom, only reached the dignity of being "a fine girl."  She was now lying on the faded sofa of the pretty little drawing-room, the once elegant furniture of which had been gradually growing shabby, under the influence of four summers and two children; and, on Anne's appearing, greeted her with—




Chocolate & Coffee Cake

Ingredients:

For cake:
225g flour
180g sugar
3 eggs
95g cocoa powder
1 tsp vanilla extract
1 tsp Kosher salt
1 tsp baking powder
250ml buttermilk
125g vegetable oil
1 cup of espresso (100ml)
2 or 3 x 20cm cake pan
For frosting:
170g dark chocolate (chopped)
226g unsalted butter
2 egg yolks
1 tsp vanilla extract
50 ml espresso (cool)

Directions:

1)      Preheat oven to 180°C & grease 2or 3 cake pans.


2)      Combined all dry ingredients for the cake in electric mixing bowl mix them well.


3)      In another bowl beat buttermilk, vanilla, oil & egg yolks.

4)      Gradually beat buttermilk mixture into dry ingredients till all well combined.

5)      Beat in gradually little at a time hot espresso into the batter till well incorporated.

6)      Pour batter into 2 grease pans equally. Bake for 35 to 40 minutes. Let the cakes cool.

7)      For frosting: Melt chocolate on double boiler / bain-marie till smooth. Set a side to cool


8)      Beat butter on medium speed till creamy & fluffy. Add in vanilla & egg yolks for 1 minute. Gradually beat in sugar till well incorporated.


9)      Beat in melted chocolate & espresso slowly & gradually till all well combined.


    10) Spread coffee butter cream on cake layer evenly. Spread the rest of the frosting all over the  
    cake. Store in refrigerator for at least 2 hours before serve.



I’m linking this post to Blog Hop - Cook Like A Star May 2012 event hosted by Zoe of  Bake For Happy Kids.

 
Bon Appetit