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Easy Cheesecake Shortbread Bars | Buttermilk by Sam
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Category Archives: cakes
Carrot Cake
Ingredients
CARROT CAKE
2 c. sugar
1 tsp. salt
1 c. cooking oil
2 tsp. cinnamon
4 eggs
3 c. grated carrots
2 c. cake flour
1 c. chopped pecans
2 tsp. soda
Put sugar, oil and eggs in mixing bowl and beat well. Sift flour, soda, salt, and cinna mon together and add to mixture slowly while beating. After it is well blended, add carrots and pecans. Pour batter into 3 greased 9″ layer cake pans. Preheat oven to 325 degrees and bake for 30 to 45 minutes. Cool on racks, then ice with frosting below.
ICING:
Stick
. soft butter
8 oz. cream cheese
2 tsp. vanilla
1 lb. confectioners sugar
Mix butter and cream cheese well blending, then slowly blend in confectioners sugar and vanilla.
Mountain Dew Cheesecake swirl
Based on the Italian Ricotta Cheesecake, this variation uses a Mountain Dew reduction syrup both to flavor the cake, and as a swirl.
Ingredients
- 6 cans Mountain Dew (72oz, or 2130ml)
- Green food coloring
- Batter for Italian Ricotta Cheesecake
Directions
Add approximately 2L of Mountain Dew (six 12oz cans) to a 3qt sauce pain and simmer until reduced to a syrup, about 2 hours. Syrup volume will be about 10% of the original volume (250ml).
Add two to three drops of green food coloring to enhance color.
Divide syrup to two heatproof containers and cool.
Add half of the syrup to the cheesecake batter and combine.
(Option 1) Drizzle remaining syrup over top of the cheesecake prior to baking. Using a toothpick or narrow chopstick, etch a pattern I to the cake and prepare as directed. Prepare cheesecake per instructions.
(Option 2) Prepare cheesecake per directions, and chill overnight. Warm remaining syrup until it flows easily. Add 1 tbsp cool water and combine, then coat finished cheesecake with syrup. Chill 3 hours, until set.
London Fog Cake with Earl Grey Buttercream – A Beautiful Plate
https://www.abeautifulplate.com/london-fog-cake-earl-grey-buttercream/
This is a 3-layer cake as written above, but there is also a version using a bundt pan, with the center filled using chopped hazelnuts tossed in honey syrup.
Banana Coconut Rum Bread
A sweeter take on Banana Rum Bread, this recipe incorporates malted milk powder, toasted coconut and coconut rum to give a subtly creamy, almost tropical edge to the dish.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons malted milk powder
- 3 tablespoons brown sugar for topping
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon Kosher salt
- 2 eggs
- 1 1/2 cups mashed banana, about 5 medium
- 1 cup granulated sugar
- 1/2 cup 8 tablespoons unsalted butter, browned
- 3 oz coconut, spiced rum
- 3 tablespoon toasted, shredded coconut
- 3 tablespoons shredded coconut for topping
Instructions
Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.
Prepare toasted coconut. Finely mince coconut flakes or blitz in a food processor. Spread on tin foil in an even layer and toast at 300°F until light brown, about 4 minutes. Set aside to cool.
Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.
In a large bowl, whisk together flour, milk powder, toasted coconut, baking powder, baking soda, cinnamon, salt and nutmeg.
In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.
Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.
Transfer batter to greased loaf pan. Combine brown sugar with reserved coconut and sprinkle evenly over top.
Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
Remove from oven and place pan on wire rack to cool for 15 minutes.
The bread slices best after being left in plastic wrap overnight.
Italian Ricotta Cheesecake
This recipe requires a pressure cooker, or special baking technique. Accommodates at 10 inch spring form. Decrease recipe by ⅓ for a 7 inch spring form.
Ingredients
Cheesecake Batter
- 12 ounces cream cheese, at room temperature
- 24 ounces whole-milk ricotta cheese, drained
- 1½ cup sugar
- 1 teaspoon cornstarch
- ⅛ teaspoon salt (a pinch)
- 1 teaspoon vanilla extract (or ½ tsp vanilla + ½ tsp amaretto liqueur)
- Zest of 1 lemon or orange
- 3 large eggs
Graham Cracker crust (Optional)
- 1 sleeve graham crackers, finely crushed
- 4 tablespoons butter, melted
Directions
Drain the ricotta cheese in a fine mesh sieve or in a piece of cheesecloth for at least one hour. Extract about ⅔ to ¾ cup of whey.
Prepare a 10 inch spring form pan. Coat the inside liberally with neutral oil or butter. Optionally line the bottom of the pan with a circle of parchment. Prepare the pressure cooker with 1 to 2 cups of water in the bottom, and set a trivet. Prepare a tinfoil sling for the spring form pan by folding a long sheet of foil (twice the diameter of the pan) in thirds lengthwise.
Prepare the graham cracker crust, if using. Finely crush one sleeve of graham crackers in a plastic bag, or blitz to a fine meal in a food processor. Combine graham cracker crumbs with 4 tablespoons of melted butter, tossing to thoroughly distribute. Pour the mixture into the bottom of the spring form pan, and press into an even layer about ¼ inch thick, pulling the crumb mixture about ½ inch up the side of the pan.
In a stand mixer, beat the cream cheese, ricotta, sugar, salt, and cornstarch until well blended, about 3 minutes. Add the vanilla and lemon zest, and stir until combined. Add eggs one at a time and stir on low until incorporated, not overworking the batter.
Transfer the batter to the spring form pan, gently pouring to not disturb the graham cracker crust. Tent the pan loosely with foil, then carefully lower the pan into the pressure cooker with the sling, resting on the trivet. Make sure all of the foil is tucked neatly inside the cook pot, then set the lid and seal the pressure cooker.
For a 10 inch spring form cake, set the pressure cooker to high for for 55 minutes. Allow to cycle and fully release, total time 2 hours. Opening the valve before the pressure cooker is fully release may make the cake crack or heave.
Allow the cake to cool, then refrigerate 4 hours to overnight before serving.
Adapted from Dad Cooks Dinner – Instant Pot Italian Ricotta Cheesecake
Cookies-n-Cream Icebox Cake
An easy, no-bake cake recipe oozing with rich cookies-n-cream flavors. Made from whipped cream and chocolate wafers and then refrigerated, the cookies absorb liquid from the cream to become soft and cake-like while the cream thickens.
Ingredients
- 2 boxes Nabisco Famous Chocolate Wafers (9oz ea.)
- 1 pint heavy cream
- 1½ tablespoon confectionary sugar
- 1½ teaspoon vanilla extract
Directions
Try to source two boxes of unbroken wafers. Broken wafers can still be used in to center of the cake.
Combine cream, sugar and vanilla in the bowl of a stand mixer. With a whipping attachment, start mixer on medium-low speed until cream begins to thicken, to prevent splashing. Increase speed and whip cream until soft peaks form. Reserve up to ⅓ of the whipped cream for frosting cake,
Assemble the cake. Place a generous tablespoon sized dollop of cream on the flat underside of each cookie. Press the cookies down on top of the cream, working in layers to your desired pattern (6 point star with a center stack, pictured.) When all of the cookies are used, frost the cake with the reserved whipped cream.
Refrigerate 8 hours, or overnight until the cookies take on a cake-like softness.
Serve chilled. Keep tightly covered up to 1 week.
Apple Cider Donut Cake
Where many cider donut cake recipes tend to present the spices forward, the applesauce in this recipe uses a spiced apple cider reduction that gives a more intense apple flavor to balance the spices.
Apple Cider Donut Cake with Maple Bourbon glaze
Ingredients
Apple sauce
- 1 to 2 large honeycrisp apples, peeled and roughly chopped, about 12 oz
- 3 cups apple cider
- 3 whole allspice berries
- 2 cinnamon sticks
- 1 whole clove
Cake batter
- 1 cup apple sauce
- 1/2 cup buttermilk
- 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 9 tablespoons unsalted butter, softened
- 3/4 cup loosely packed light brown sugar
- ½ cup white sugar
- 3 large eggs
Directions
Preheat oven to 350°F, and grease a 10 cup bundt pan with nonstick spray or butter.
Combine 3 cups apple cider, allspice, cinnamon and clove in a 2qt saucepan. Raise to a boil, then reduce heat to a simmer until liquid reduced by half.
Peel and chop apples into 1 inch cubes. Add to the saucepan until the apple chunks are covered with cider. Simmer until apples are tender and liquid is mostly absorbed. Remove from heat and allow to cool slightly. Mash apple chunks with a fork or immersion blender until no large chunks remain. Set aside and allow to cool.
Cream 1 stick of butter in a stand mixer until light and airy, wiping down occasionally. Add sugars and continue to cream until sugars are dissolved, wiping down occasionally. Add eggs one at a time until incorporated.
Whisk together remaining dry ingredients in a bowl.
In a separate bowl, combine apple sauce, milk, oil and vanilla.
With the stand mixer on low, alternating additions of ⅓ dry ingredients then ½ wet ingredients until just combined. Do not overwork the batter.
Transfer batter to a prepared, greased bundt pan, smoothing the top with an offset spatula. Bake at 350°F until a wooden probe draws clean, about 40 minutes.
Remove bundt pan from oven and allow to cool 15 minutes to allow the cake to set and release from the pan. Invert over a serving platter and allow to cool completely before sugaring or glazing
Serving suggestions
Cake may be glazed using a 4:1 ratio of confectionery sugar and liquid, including water, milk, maple syrup, bourbon or half & half. (See Maple Bourbon Glaze)
Cake may be brushed with browned butter and sanded with a mix of granular sugar and cinnamon.
Adapted from: https://www.howsweeteats.com/2019/10/apple-cider-donut-cake-with-brown-butter/