Thanks in advance.
Posted on 07/30/2011 7:53:35 AM PDT by libertarian27
Welcome to the 34th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
Wife and I had a slice of the cheese cake this morning with our coffee. Wife says it is very good and I agree. The strawberry fig jam I used to top the sponge cake portion tinted the sponge a nice red color and has a great taste. Keeper recipe. We have never had a Junior’s cheese cake so we can’t compare this one to it. Just have to say it is very delicious.
Thanks in advance.
Picture of My Junior's Cheese Cake Made Yesterday and Snacked On This Morning
That looks wonderful! Isn’t the sponge cake great for the base? Your strawberry fig jam sounds good too - did you make that yourself?
DULCE DE LECHE CARAMEL CHEESECAKE - Cheesecake Factory menu description
Caramel Cheesecake Topped with Caramel Mousse on a Vanilla Crust
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CHEESECAKE
8 ounces cream cheese, at room temperature 3 large eggs cup heavy cream 1 cup dulce de leche.
Preheat oven to 325 deg. Place cream cheese in food processor and process until soft. With machine running, drop in eggs through feed tube, followed by heavy cream, then dulce de leche. Place mixture in a 9-inch pie dish. Put dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in oven and bake about an hour or a little longer, until a cake tester comes out clean and top is fairly firm. Let cake rest one hour, then serve at once. Or refrigerate, then remove from refrigerator about one-half hour before serving.
DULCE DE LECHE
1 quart whole milk 2 cups sugar teaspoon baking soda Pinch cinnamon.
Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat. Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.
CARAMEL MOUSSE
1 cup heavy whipping cream, divided 1/4 cup (1 1/2 ounces) granulated sugar 1/4 cup (1 1/2 ounces) firmly packed light brown sugar 2 tablespoons water 1 teaspoon honey 1/2 teaspoon pure vanilla paste 1 ounce (2 tablespoons, 1/4 stick) unsalted butter, softened
Bring 1/3 cup of cream to a boil in a 1/2-quart saucepan over medium heat. Cook the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, 6 to 8 minutes.
Lower the heat to medium and slowly add the hot cream while stirring constantly with a long-handled heat-resistant spatula. The cream will bubble and foam. Continue to stir to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted.
Transfer the caramel sauce to a 2-quart mixing bowl, cover tightly with plastic wrap, cool to room temperature, then chill until thick, about 2 hours. Whip the remaining 3/4 cup of cream in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until it holds soft peaks. Set aside 1/3 cup of the whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 stages.
Those flying saucer squash are neat looking (love the name)...I don’t have a particular recipe but this link has a bunch with some ingredient lists calling for multiple squashes (you can just use one-LOL)- squash lasagna sounds interesting.
http://www.healthy-recipes-for-kids.com/scallop-squash-recipes.html
Or you could go with the trending thread-theme this week and make a big stuffed flying saucer squash:>)
Thank you for all the intersting recipes. I’m getting quite intrigued. Since there are just 2 of us (and so far 2 squash) I think that I’ll make 2 meals and try 2 different recipes. I’ll let you know what happens. These are really quite astonishing vegetables!
Wrapped mango-shrimp summer rolls w/ Dip. Steamed
edamame with kosher salt, dipping sauce for summer rolls,
grape tomatoes, mango slices. Babybel cheese, ginger chews
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That looks really good!
What do you do with pattypan and what does it taste like? Seen that type listed before but never tried it.
The flesh looks like zucchini so I’m guessing you could do with them things that one might use zucchini for. With the odd shape they might be hard to peel for a mock apple pie. Stuffing seems to be the main way they are used.
Yes. They are related to the zucchini.
Problem is I did not make the strawberry-fig jam it was a gift to my wife from one of her co-workers. I ask my wife if she would see if her friend had any more she might share or trade for a big 1/4 slice of this cheese cake. Hope she does.
I would think you could use any type of jam. Did you say that the recipe made too much sponge cake and you had to cut it down? I have a SIL that doesn’t like graham crust but thought she might like this type of cheesecake.
Yes the sponge rose during baking to take up about half of the 9 inch springform pan I was using. I used a long thin bread knife to cut it down to a little more than 1/4 inch. I would not have had room for all the cheese cake filling if I hadn’t. Room temp on all the ingredients is important. I think the cheese filling would be good on any type of crust.
The next time you make it would you do it the same way regarding the sponge or would you only make half the batter?
Forgot, there are a lot of steps to this recipe and it does take some time to come together for the final bake. I have made a lot of cheese cakes for me and my wife, she says this is the best one yet! It is supposed to freeze well also, which I doubt will be happening.
I would make the same amount of sponge cake batter and only use half or a little less than half for the cheese cake and use the rest in a mini springform pan and hope half the amount would rise and bake well for the cheese cake. I had never made a sponge cake before and did not know it would expand like it did. The batter looked just the right thickness when poured into the cheese cake pan. Maybe a thinner layer would not bake as well?
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I usually just use a Spanish rice for mine, and as I have gotten older, I have gotten so lazy I just use Zatarain's Spanish Rice mix. LOL! But, meatloaf sounds deeee-lish. I'm going to try it.
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