Special Dulce de Leche Cheese Cake

I absolutely love Dulce De Leche, and cheese cakes, so this is an incredible cake where both meet a keeper of course :)

CRUST
120 grs. vanilla cookies crushed
40 grs. Melted butterCHEESE FILLING
 595 grs. cream cheese
150 grs. sugar
10 gs. vanilla
60 grs. Melted butter
45 grs. cornstarch
150 grs. heavy cream
4 big eggs

DULCE DE LECHE FILLING

335 grs. cheese filling
130 grs. Dulce de leche

CRUST
Preheat oven 300F
butter loose 22 cm bottomed baking pan
Mix the crushed cookies with the butter, press firmly in the bottom of the mold.

 

CHEESE FILLING

In a large bowl cream cheese and sugar until light and fluffy, add cornstarch alternating with butter and cream, at the end add eggs, do not overbeat.

DULCE DE LECHE FILLING

Take 335grs, of the cheese filling and combine it with the dulce de leche.

Pour cheese mix over crust, then dulce de leche mix and do it again, one layer of cheese mix and some more of dulce de leche mix, with at tooth pick mix a little the two mixes.

Bake at 130 ºc. for 1hr30 min .

Let it cool and stand .

Refrigerate

Apple Turtle Cake

I got this recipe in a course I took, with a great chef and friend, I like it because I just love all ingredients, great combination of textures and flavors, also easy and beautiful decoration, I hope you like it

 CAKE

420 grs flour

5 grs cinnamon
2 grs. baking soda
2 grs. salt
1 1/2 cups of oil
200 grs sugar
200 grs caster sugar
3 large eggs
2 Tbsp. vanilla
3 cups shredded apples
120 grs.chopped walnuts

CHEESE FROSTING

2 (8oz) cream cheese

120 grs.sifted powder sugar 

1 tsp. vanilla

120 grs. butter

 CAKE

Mix eggs, sugar, then little by little the oil, then the flour, cinnamon, baking soda, then all the powders, and finaly the apples and the walnuts pour into a baking pan. Bake for 45 min aprox 325 F.degrees.

 FROSTING

Cream butter and sugar in mixer.

add cream cheese, and vanilla..

Take out the cake from the oven, cool down add the cream cheese frosting.

With a pipe make decorations of dulce de leche and for decoration you will need annise flowers 

Cream Cheese Fantasy Mousse

I have great comments each time I make this mousse, because its fresh, with a light texture, also it looks beautiful! you can decorate it many ways as you can see, I hope you like it.

INGREDIENTS

FOR THE COOKIE BASE 150 grs. of grounded cookies

76 grs. butter 54 grs. sugar 2 grs. cinnamon

FOR THE MOUSSE

25 grs. unflavored gelatine

125 grs. water shopping list

237 grs. sugar (divided in 3) 2 egg yolks 1 egg white300 grs. cream cheese 1 tbsp. vanilla 175 grs. whipping cream

DECORATION

150 grs. raspbery sauce

Boil the raspberries with some sugar, and then you pour it in the blender and add 200 grs. of neutral or transparent glacé. you can buy it in specialized stores, they put this kind of glacé on top of fruit tarts, to mantain the freshness and gliter. shopping list

150 grs. mango sauce pass the mangoes and the sugar through the blender and add also the transparent glacé

FOR THE COOKIE BASE

mix all the ingredients, form a paste and place it in the base of a greased round mold.

FOR THE MOUSSE

beat the cream cheese, separately beat the egg yolks with the sugar.

In a bowl hydratate the unflavored gelatin with the water, you can do this in the stove or untill it has a uniform texture.

Then add the egg yolks to the sugar and cook for 3 minutes.

Separately beat the egg whites till soft peaks form, add it to the mixture of the egg yolks and sugar, add 1/3 of sugar and the whipping cream and in this point add all the sugar to the wipping cream.

When this mixture is is ready add the soft cream cheese and tha vanilla, and at last the egg whites . incorporate everything only to mix .

Pour into the mold, and let it freeze

When it's been chilled unmold it and put it in a plate

FOR THE DECORATION

for the decoration alternate the fruit pures of your preference with the transparent glace.

Tangerine Cheesecake

If you know me, you sure know I love cheesecakes, I love the texture, flavors, and thousand combinations, this is a really fruity, beautiful  and rich cheesecake which I hope you´ll like

INGREDIENTS

Crust 

1 cup cookie crumbs
3 Tbsp. melted butter
1/4 cinnamon if you like

Filling 700 grs. cream cheese (about 3 8oz pkgs)
2/3 cups sugar
1/4 cup sour cream
5 Tbsp. cornstarch
3 eggs
1 egg yolk
1/2 tangerine puree(sold on gourmet stores)
1 tsp. vanilla
pinch of salt
1 small can of drained tangerine sections (leave 5 or 6 for decoration)
2 or 3 drops of orange food coloring

Preheat oven to 350F degrees.

 

HOW TO

Mix together the crumbs, melted butter and cinnamon

Press into the bottom of a 9 inch springform pan.

Place it in the freezer for 15 minutes.

In a large mixer bowl beat the cream cheese until fluffy, beat in the sugar ,salt and vanilla.

Beat in cornstarch, tangerine puree and eggs.

Add tangerine sections and pour into prepared crust.

Place the tangerine sections on top for garnish

Bake cheesecake aprox. 1 hour and 20 minutes.

Take out and let it cool.

It's better if you can do it the day before

Extra garnish with mint leaves and some fresh raspberries.

Breakfast Bran Squares

I wanted something with yummy with bran for breakfast or coffee break, so I made this little squares, you can always make a cake as well, just choose your favorite mold, and you can also use the powder sugar as decoration.

INGREDIENTS

2 Tbsp corn syrup

1/2 cup bran (bran flakes or all bran)
1 cup milk
1/2 cup oil

2 eggs
1 cup flour
1 Tbsp baking powder
1 tsp baking soda

 1/2 cup sour cream

1 Tbsp vanilla
1 cup sugar

DECORATION

powder sugar or cocoa

HOW TO

Grease and flour a square pan.

mix flour, with baking powder and baking soda.

Put milk to boil and at that moment add the bran and let it rest until cooled.

mix sugar, corn syrup, eggs and vanilla, then add the oil.

Mix perfectly.

Add bran with the milk

Add the flour mix and at the same time add little by little the cream.

Pour into the buttered pan.

Bake for 45 min. at 325F.

Cool.

Cut into squares.

Sift some powder sugar , or cocoa if you like.

enjoy

Easter Chocolate Cake

I did this chocolate cake today and thought it would be nice if I decorated it for Easter, in a simple way, just adding some m&m´s and sugar decorations.

I divided the dough into 2 pans a round one and a flower one

FOR THE CAKE

200 grs. butter

200 grs. sugar

150 grs. flour

200 grs. semi-sweet chocolate (or milk chocolate) melted

65 grs. milk

6 egg whites 6 egg yolks

FOR THE GANACHE

250 grs. semi-sweet chocolate
150 grs. milk

20 grs. butter

Preheat oven 350 degrees.

1.cream the butter untill it has a lighter color , then add the sugar, egg yolks,beat for one minute, then the chocolate, give this 2 minutes and add milk

2.In another bowl whisk the egg whites untill stiff, then add it to the cake batter with soft revolving movements.

3. Grease a pan, this is a medium cake, so any medium to big cake pan will do.

4. Put the cake batter in the oven and bake for 35 to 45 min. or untill it's done.

FOR THE GANACHE

1.Heat the milk, and add the melted chocolate beat for 2 minutes and add the butter.

Cover the cake .

DECORATIONS

I just did a simple but fun Easter decoration

Palmiers with Chocolate

I had made some pastry palmiers the day before, so was figuring out how to make them irresistible, I also had some good chocolate and sprinkles, so I knew they would do a great addition, its a simple way to change things that we might find boring into mouth watering ones, and of course in a very simple and fun way, even children can help us.

INGREDIENTS

40 puff pastry Palmiers

250 grs. semi-sweet chocolate
250 grs white chocolate

100 grs milk chocolate sprinkles

HOW-TO

Place all the palmiers in a plate or center piece

melt both chocolates separately

place milk chocolate in a pastry bag and pour all over the palmiers.

then do the same with white chocolate

Finally add the chocolate chips all over them

Let Palmiers stand for 40 min. or untill set

enjoy

 drizzle white chocolate

                                     add semi-sweet chocolate

                                      then chocolate sprinkles