Tag Archives: coffee

Italian Tiramisu Cheesecake

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This gorgeous, easy cake is wonderful for holidays!

Ingredients:

  • 24 lady finger Italian cookies
  • 12 Oreo-type sandwich cookies
  • 1 tsp finely ground espresso
  • 1.5 cups brewed espresso (6 T separated out)
  • 8 T butter, softened
  • 36 oz. name brand cream cheese, warmed to room temp
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 8 oz. heavy whipping cream
  • 4 oz. cream cheese, room temperature
  • ½ cup milk
  • 1 packet of white chocolate instant pudding mix
  • ¼ cup all-purpose flour
  • ¼ cup cocoa powder (OR)
  • 1 bar dark chocolate for curls
  • Baking parchment
  • Spring-form pan
  • Cake pan slightly larger than spring-form pan
  • Larger pan for water bath

Instructions:

First, preheat oven to 350 and line a 9″ spring-form pan lined with parchment paper (place a round piece on the bottom and a long strip along the sides).

Step 1: Prepare the Crust

  1. Finely grind the sandwich cookies, lady fingers, and espresso powder in a food processor.
  2. Add melted butter and pulse until fully mixed.
  3. Press mixture down onto the parchment on the bottom of the spring-form pan.
  4. Bake for 10 minutes.
  5. Remove from oven and set aside.
  6. Turn oven down to 320

Step 2: Cheesecake Filling

  1. Beat 32 oz. of the cream cheese, butter and sugar in an electric mixer until smooth. Stop mixing a few times to scrape down the sides .
  2. Add eggs one at a time while mixing.
  3. Add 6 T of the prepared espresso, vanilla extract, and then flour, scraping down as needed.
  4. Pour half of the cheesecake mixture onto the crust in the spring-form pan.
  5. Dip the lady finger cookies in the remaining espresso and line them up to form a single layer over the cheesecake mixture, cutting to shape as necessary.
  6. Pour the remaining cheesecake mixture on top.
  7. Place in water bath – use cake pan under spring-form pan (to keep water out) inside large, deep pan filled partway with warm water.
  8. Bake for 50-60 minutes at 320 degrees. The middle of the cheesecake will still be a little jiggly.
  9. Turn the oven off and let the cheesecake reduce temp in the oven for 45 minutes.
  10. Remove it from the oven and let it fully cool on a counter top.
  11. Refrigerate overnight.

Step 3: Whipped Topping

  1. Beat the heavy whipping cream until stiff peaks form. Chill in refrigerator while preparing the remaining ingredients.
  2. In a separate bowl, beat the remaining cream cheese, milk, and pudding mix until completely smooth.
  3. Stir the chilled whipped cream into the cream cheese mixture until it is fully combined.
  4. Place mixture into a piping bag with a large tip, such as Wilton 2A, and then decorate the top of the cheesecake.
  5. Dust the top with powdered cocoa (OR)
  6. Shave on chocolate curls.
  7. Keep chilled until ready to serve.

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Omelettes Royale

Omelettes Royale

Omelette-Pexels

Photo by Engin Akyurt

I used to think omelettes were too complicated (of the “Do not attempt this at home!” variety), but after watching a number of experts at wonderful places like Biltmore Estate and Hilton Head resorts, I’ve learned a few tricks to make it simple and fun.

Ingredients:
– 2-3 eggs
– 1 tsp milk
– Olive oil and/or butter
– ¼ tsp salt (if desired).
– Seasonings (fresh basil, Italian seasonings, or whatever you like)

– ½ cup chopped meats and/or vegetables – ham, peppers, onions, mushrooms, etc. (I like to roast the veggies in olive oil for 5 minutes or so. If I prepare some for homemade pizza on a Friday night, I’ll save half for omelettes on Saturday morning – yum! Otherwise, simply sauté them in the omelette pan beforehand)

– ½ cup shredded cheese (I like shredded NY Sharp Cheddar). Feta’s nice too (with spinach!), or jack cheeses.

Method:
First, cut up some fresh fruit, squeeze a few oranges for juice, and start some fine coffee brewing, so you don’t have to do this later when your omelette is ready. They cook fast. 🙂 I like dark roast coffee blends like Starbucks Verona or Gevalia Espresso Roast. Mmmm! Next, heat a good omelette pan (I like the green ceramic kind) on medium-high with the oil or butter. Beat the eggs, milk and salt.

When the pan is ready, pour in the mixture. Then, follow

Trick # 1: Tilt the pan and lift the edges to drain excess liquid from the top (this allows the omelette to cook evenly).

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Once the bottom of the omelette is lightly firm – not cooked hard (even though the top is still runny), follow

Trick # 2: Flip it over.

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Now sprinkle the fillings on top. Reserve a little cheese.

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And fold over.

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Reduce temp to low, cook to finish on one side, then flip to the other and sprinkle the rest of the cheese on top.

A perfect omelette! Très simple.

English: An omelette

Here’s a lighter variety made with fewer eggs. Lowfat cheese can also be used.

Bon appétit!

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