A velvety frosting and tender cake make this Passover dessert rich and decadent enough for any special occasion. The use of nondairy creamer and pareve margarine makes it lactose-free, and Passover-friendly matzo cake meal and potato starch are used in place of flour. (When Passover food restrictions are not a concern, the recipe is great using heavy cream and butter.) Potato starch, made from cooked, dried, and ground potatoes, is a gluten-free thickener. Look for it in the kosher or baking aisle of your supermarket. Freezing the cake just until it becomes firm makes removing it from the pan and assembling it easier.
8 to 10 servings
Frosting
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¾ cup sugar
¾ cup (1½ sticks) unsalted pareve margarine, diced
3 large eggs, beaten to blend
½ cup liquid nondairy creamerPinch of coarse salt
Cake
1½ cups sugar, divided
1 cup natural unsweetened cocoa powder
6 tablespoons matzo cake meal
2 tablespoons potato starch
5 large eggs, separated, room temperature
½ teaspoon salt
¼ cup vegetable oil
¼ cup liquid nondairy creamer
Chocolate shavings (optional)Fresh mint leaves (optional)
FROSTING: Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Chill until just thick enough to spread, stirring occasionally, about 1½ hours.
CAKE: Preheat oven to 350°F. Line 15½×10½×1-inch baking sheet with foil, leaving overhang. Grease foil. Sift ½ cup sugar, cocoa, cake meal, and potato starch into medium bowl.
Combine egg whites and salt in large bowl. Using handheld electric mixer, beat egg whites until soft peaks form. Gradually add ½ cup sugar; beat until stiff but not dry. Using same beaters, beat egg yolks and remaining ½ cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold egg white mixture into egg yolk mixture in 3 additions.
Spread batter on prepared sheet. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 10×5 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread ⅔ cup frosting over. Top with second layer. Spread ⅔ cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Chill cake 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Chill until cold, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Cover loosely with foil; keep chilled.
Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.Technique Tip: Whites and YolksIf you beat the egg whites first, you can use the same beaters to whip the egg yolks without having to wash them in between. But don’t do the reverse: The fat from the yolks will prevent the egg whites from gaining maximum volume.
Chocolate, Walnut, and Prune Fudge Torte
Prunes add moisture to this rich torte, which can be made up to three days before you plan to serve it. Slice it thinly: It’s very rich, and a little goes a long way. To serve this dessert during Passover, make it with margarine for a meat meal or with butter for a dairy meal. Note that the cake needs to chill overnight after it’s baked. 16 servings
CakeNatural unsweetened cocoa powder
1½ cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine or unsalted butter
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¾ cup natural unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts
8 large eggs, room temperature
2 large egg yolks
1¾ cups sugarPinch of salt
Glaze
1 cup prune juice
¼ cup (½ stick) unsalted margarine or unsalted butter
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
24 walnut halves
CAKE: Position rack in center of oven and preheat to 350°F. Brush 9-inch-diameter springform pan with 2¾-inch-high sides with margarine. Dust pan with cocoa; tap out excess. Wrap outside of pan with triple layer of heavy-duty foil. Combine prunes and prune juice in small bowl. Let stand 15 minutes.
Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until melted and smooth. Remove from heat. Add ¾ cup cocoa and whisk until smooth. Mix in walnuts, then prune mixture. Cool to lukewarm.
Using electric mixer, beat eggs, egg yolks, sugar, and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Fold in chocolate mixture. Transfer batter to prepared springform pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
Set roasting pan in oven and bake torte until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool torte in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
GLAZE: Bring prune juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool glaze until thick but still pourable, stirring occasionally, about 45 minutes.
Line plate with foil. Dip walnuts halfway into glaze. Arrange on foil and refrigerate until chocolate is set.
Meanwhile, cut around pan sides to loosen torte. Remove pan sides. Set torte on rack. Pour glaze over and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top of cake. Refrigerate until glaze is completely set, at least 3 hours.
DO AHEAD: Can be made 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.
Cut torte into wedges and serve.Technique Tip: Slicing the TorteFor thin, cleanly sliced portions of this dense chocolate torte, use a thin sharp knife dipped in very hot water. Wipe the knife dry with a thick dish towel, and dip it back into the hot water before each slice.
Raspberry Ganache Marjolaine
Marjolaine is a classic French gâteau with a rectangular shape and multiple layers of nutty meringue and buttercream. This rendition features layers of raspberry ganache and hazelnut meringue. The absence of flour and the use of ground nuts, egg whites, and chocolate makes this a sophisticated gluten-free cake and Passover-friendly dessert (as long as you use “kosher for Passover” vanilla and almond extracts). Because it does use dairy ingredients, serve the marjolaine at a meatless Passover meal. 8 servings
Ganache
2¼ cups heavy whipping cream
21 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup raspberry preserves
2 tablespoons (¼ stick) unsalted butter, room temperature
2 tablespoons kosher Concord grape wine
Meringue
2 cups hazelnuts, toasted, husked, divided
½ cup plus 6 tablespoons sugar
1 tablespoon potato starch
4 large egg whites, room temperature
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
1½-pint container raspberries
GANACHE: Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in preserves, butter, and wine. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
MERINGUE: Preheat oven to 275°F. Trace five 10×4-inch rectangles on 2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with ½ cup sugar and potato starch in medium bowl.
Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add lemon juice, both extracts, and salt; continue beating until soft peaks form. Gradually add remaining 6 tablespoons sugar and beat until egg whites are stiff and glossy. Gently fold in hazelnut-sugar mixture.
Place 1 cup meringue on parchment in center of 1 rectangle. Spread with small spatula to fill in rectangle. Repeat with remaining meringue and parchment. Bake until meringues are golden brown and just dry to touch, about 25 minutes. Cool on baking sheets. Carefully peel off paper (meringues will deflate slightly).
Place 1 meringue rectangle on 10×4-inch cardboard rectangle. Spread ½ cup ganache over meringue. Repeat layering with 3 more meringue rectangles and 1½ cups ganache. Top with remaining meringue rectangle. Spread top and sides of marjolaine with ¾ cup ganache. Chill marjolaine until firm, about 1 hour.
Rewarm remaining ganache in heavy medium saucepan over very low heat just until melted, stirring constantly. Cool to room temperature, about 20 minutes. Place marjolaine on wire rack set over baking sheet. Spread some ganache over sides of marjolaine. Pour remaining ganache over top; smooth with spatula if necessary. Let stand at room temperature until glaze is set, about 30 minutes.
Chop remaining 1 cup hazelnuts. Gently press hazelnuts onto sides of marjolaine. Decorate top with raspberries. Chill marjolaine 1 hour.
DO AHEAD: Can be made 3 hours ahead. Keep chilled.Technique Tip: Meringue LayersYou won’t need a special pan to make this stylish cake, just two baking sheets and parchment paper. Use a ruler and a pencil to trace perfect rectangles on the parchment as templates for the meringue layers, then turn the paper upside down so the pencil markings don’t come in contact with the meringue. Add a dab of meringue under the corners of the paper to glue it in place on the baking sheet. Spread the meringue inside the traced rectangles.
Halloween Candy Cake
Peanut lovers will fall hard for this creation: roasted peanuts in the cake and topping, creamy peanut butter and peanut butter cups in the filling, and peanut butter candies on top. And with the fall colors of the candy topping, this would be a fun Halloween treat. The cake layers can be assembled a day ahead, but the whipped cream frosting will begin to weep if made too far in advance, so frost and decorate the cake a couple of hours before serving it. 12 servings
Cake
1 cup unsalted roasted peanuts
¾ cup unbleached all purpose flour
6 large eggs
2 large egg yolks
1 cup (packed) golden brown sugar
1 teaspoon vanilla extract
Filling
½ cup creamy peanut butter (do not use old-fashioned style or freshly ground)
½ cup (1 stick) unsalted butter, room temperature
5 tablespoons powdered sugar
½ cup heavy whipping cream
5 1.8-ounce packages Reese’s Peanut Butter Cups, finely chopped
Topping
1½ cups chilled heavy whipping cream
3 tablespoons (packed) golden brown sugar
1½ teaspoons vanilla extract
½ cup unsalted roasted peanuts, coarsely chopped
3 2.1-ounce Butterfinger candy bars, cut into ¾-inch wedges
⅓ cup Reese’s Pieces
CAKE: Preheat oven to 375°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Grind nuts and flour in processor until fine. Using electric mixer, beat eggs, egg yolks, sugar, and vanilla in large bowl until mixture whitens and triples in volume, about 4 minutes. Fold in nut mixture. Divide batter between prepared pans; smooth tops. Bake cakes until toothpick inserted in center comes out clean, about 20 minutes. Cool cakes in pans on rack.
FILLING: Blend peanut butter, butter, and sugar in processor until smooth. With machine running, add cream through feed tube and blend until mixture is light and fluffy.
Run small sharp knife around cake pan sides to loosen. Invert cakes onto work surface. Using serrated knife, cut each cake into 2 layers. Place 1 cake layer on platter, cut side up. Spread with ⅓ of filling and sprinkle with ⅓ of chopped peanut butter cups. Top with second cake layer, cut side down. Continue layering with remaining filling, peanut butter cups, and cake, ending with cake, cut side down.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
TOPPING: Using electric mixer, beat cream, sugar, and vanilla in large bowl until almost stiff. Transfer ½ cup to small bowl and reserve for garnish.
Spread remaining whipped cream over top and sides of cake. Press nuts around base of cake, forming 1½-inch-high border. Cover top of cake with Butterfinger candy bars, leaving ½-inch border. Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge. Garnish with Reese’s Pieces.
DO AHEAD: Can be made 2 hours ahead. Chill. Let stand 1 hour at room temperature before serving.Technique Tip: Chopping NutsA food processor can chop nuts into uniform pieces in seconds. But just as quickly, it can turn the nuts to peanut butter. Use the pulse button to control how much the nuts are chopped, and stop the machine long enough to give the bowl a scrape and ensure all the nuts get equal chop time. Nuts start to release oil as they break down, so adding a little flour absorbs some of the oil and prevents the finely ground nuts from clumping and becoming paste.
Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse
A chocolate-cinnamon mousse filling and chocolate glaze spiced with the flavors of chai tea give this cake a surprising, exotic twist. Begin preparing the cinnamon cream a day ahead since it needs to chill overnight. Cherry jam and kirsch moisten and flavor the cake layers. 4 servings
Cake
4 tablespoons (½ stick) unsalted butter, melted, divided
⅓ cup unbleached all purpose flour
⅓ cup natural unsweetened cocoa powder
¼ teaspoon salt
4 large eggs
¾ cup sugar
Mousse Base
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
Mousse and Cake Assembly
⅔ cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped
Glaze
½ cup heavy whipping cream
¼ cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang Souchong black tea leaves (from 1 tea bag)
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
CAKE: Preheat oven to 400°F. Place 8×2-inch heart-shaped cake ring on sheet of foil. Wrap foil around sides of ring, folding, pressing, and crimping firmly to adhere (to prevent batter from leaking out). Brush foil and inside of ring with 1 tablespoon melted butter; dust with flour. Place on baking sheet.
Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of flour mixture over; fold in gently. Repeat with remaining flour mixture. Transfer ¼ cup batter to small bowl; fold in remaining 3 tablespoons melted butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Pour batter into ring.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely.
DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
MOUSSE BASE: Bring cream and cinnamon just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and chill cinnamon cream overnight.
MOUSSE AND CAKE ASSEMBLY: Stir jam and kirsch in small bowl to blend. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread jam mixture on cut side of both cake layers.
Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within ¾ inch of edge. Gently press second cake layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
GLAZE: Bring cream, ¼ cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add chopped chocolate; whisk until smooth. Cool glaze until thickened but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Place cake on platter and serve.
Tiered Almond Cake with Mixed Berries and White Chocolate-Cream Cheese Frosting
This pretty, two-tiered cake is flavored with almond, filled with assorted berries, and frosted with a rich mixture of white chocolate and cream cheese. It’s perfect for a bridal shower, a small intimate wedding, a sweet 16 party, or any other special occasion. To make sure the frosting sets properly, use a high-quality white chocolate, such as Lindt or Perugina. The piped whipped cream dots are very easy to create, but you can omit them if you prefer. You’ll need dowels to separate the tiers; they are available at cake supply stores and most hardware stores. The cake can be prepared up to two days ahead. 25 servings
Cake
2¼ cups blanched slivered almonds
2 cups cake flour
1 tablespoon baking powder
1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature
1½ cups sugar
21 ounces almond paste, cut into small pieces
12 large eggs, room temperature
1 tablespoon vanilla extract
Filling
2 cups frozen blueberries, thawed
2 cups frozen boysenberries or blackberries, thawed
2 cups fresh raspberries
⅔ cup sugar
Frosting
15 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2¼ cups (4 ½ sticks) unsalted butter, room temperature
2½ pounds Philadelphia-brand cream cheese, room temperature
3 tablespoons vanilla extract
1¼ teaspoons almond extract
6 ½ cups powdered sugar
1 cup sour cream
Assembly
1 11-inch-diameter cardboard round
1 7-inch-diameter cardboard round
2 yards lavender or pink ribbon (about 1 inch wide)
4 6-inch-long, ¼-inch-diameter wood dowelsAssorted fresh flowers
CAKE: Preheat oven to 325°F. Butter and flour one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Finely grind almonds in processor. Sift flour and baking powder into small bowl. Set aside.
Using electric mixer, cream butter with sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Beat until mixture resembles smooth paste. Add eggs 1 at a time, beating well after each addition. Add vanilla and beat until batter increases slightly in volume, about 5 minutes. Mix in ground almonds, then flour mixture.
Divide batter between prepared pans. Bake until tester inserted in center of cakes comes out clean, about 55 minutes for 8-inch cake and about 1 hour 5 minutes for 12-inch cake. Cool cakes in pans on rack 10 minutes. Run small sharp knife around cake pan sides to loosen. Turn cakes out onto racks and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.
FILLING: Combine all berries in heavy large saucepan. Sprinkle with sugar. Let stand 45 minutes, stirring occasionally. Bring berry mixture to boil. Reduce heat and simmer until mixture is reduced to 2 cups, stirring occasionally, about 20 minutes. Transfer to bowl. Cover and chill until well chilled.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
FROSTING: Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Cool chocolate until just slightly warm.
Using electric mixer, beat butter in large bowl until light. Gradually add cream cheese, beating until just combined. Beat in both extracts. Add sugar and beat just until smooth. Add melted chocolate and beat until just combined. Stir in sour cream. If necessary, chill frosting until spreadable.
ASSEMBLY: Using serrated knife, cut each cake horizontally into 3 layers. Place bottom 12-inch cake layer on 11-inch-diameter cardboard round. Spread with ⅔ cup berry filling, leaving ½-inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with middle 12-inch cake layer. Spread with ⅔ cup berry filling, leaving ½-inch border uncovered. Carefully spread 2 cups frosting over entire layer. Top with top 12-inch cake layer, cut side down. Spread 3 cups frosting over top and sides of cake.
Place bottom 8-inch cake layer on 7-inch-diameter cardboard round. Spread with ¼ cup berry filling, leaving ¼-inch border uncovered. Carefully spread ¾ cup frosting over entire layer. Top with middle 8-inch cake layer. Spread with ¼ cup berry filling, leaving ¼-inch border uncovered. Carefully spread ¾ cup frosting over entire layer. Top with top 8-inch cake layer, cut side down. Spread 2 cups frosting over top and sides of cake.
Cut one 40-inch long piece of ribbon and wrap around base of 12-inch cake. Press gently onto sides to adhere. Cut one 27-inch-long piece of ribbon and wrap around base of 8-inch cake. Press gently onto sides to adhere. Chill both cakes until frosting sets, about 3 hours.
Place 12-inch cake on platter. Press dowel into center of cake. Mark dowel ⅛ inch above top of cake. Remove and cut with serrated knife at marked point. Cut remaining dowels to same length. Carefully press dowels into bottom cake tier 3½ to 4 inches in from cake edges, spacing evenly. Gently place 8-inch cake on cardboard atop bottom cake tier, centering carefully, with cake resting on dowels.
Spoon remaining frosting into pastry bag fitted with small round tip. Pipe dots of frosting on top edge of both cakes. Chill until frosting sets, about 1 hour.
DO AHEAD: Can be made 2 days ahead. Cover loosely with plastic wrap and keep chilled.
Arrange flowers atop cake.
DO AHEAD: Can be made 4 hours ahead.
Serve cake cold or at room temperature. Remove top tier; cut into slices. Remove dowels from bottom cake. Starting 3 inches in from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices.
Making Tiered CakesWhen making tiered cakes for special occasions, a few non-food items are essential to stack the cakes beautifully. Most items can be found at cake supply stores, some craft stores, and online (see Online and Mail-Order Sources, page 632).
Use cardboard cake circles to support each layered cake (usually you’ll want to use circles that are slightly smaller than the diameter of the cakes, so they’re not visible).
Dowels, either wooden or plastic, provide a firm foundation for the top tiers. Wooden dowels can also be found at most hardware stores.
A 1-inch-wide ribbon looks pretty when wrapped around the base of a cake—it hides any imperfections along the bottom edge and gives the cake a polished look. (Remove the ribbon just before serving the cake.)
Cake boxes and nonslip shelf liners keep the cake tiers safe while they’re being transported. A piece of shelf liner under the cake box prevents the box from sliding around in the car.
Select a cake base on which the finished cake will be displayed. These range in style to suit different cakes.
Tiramisù Wedding Cake with Mixed Berries
This cake has all the flavors of tiramisù, the popular Italian dessert. The cake layers are brushed with espresso syrup, covered with a luscious Marsala-cream cheese frosting, and sprinkled with ground chocolate. Assemble and frost the cakes one day ahead. Tier the cakes and add the finishing frosting touches up to eight hours ahead and keep refrigerated. The cake can stand at cool room temperature throughout the ceremony and reception (up to six hours). 50 servings
Cake
7 ½ cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2¾ cups (5 ½ sticks) unsalted butter, room temperature
5 ⅔ cups sugar
2½ tablespoons vanilla extract
2 teaspoons almond extract
3¾ cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2⅓ cups), room temperature
Syrup
2 cups Kahlúa or other coffee-flavored liqueur
1½ cups water
½ cup plus 1 tablespoon instant espresso powder or instant coffee powder
Frosting
14 8-ounce packages Philadelphia-brand cream cheese, room temperature
7 cups powdered sugar
2⅓ cups chilled heavy whipping cream
7 tablespoons sweet Marsala
3½ tablespoons vanilla extract
Assembly
12 ounces bittersweet or semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, ¼-inch-diameter wood dowels
4 ½ cups assorted whole berries (such as raspberries, blueberries, blackberries, and strawberries)Fresh mint sprigs
Topping
12 cups mixed berries (such as raspberries, blueberries, blackberries, and hulled, quartered strawberries)
6 tablespoons sugar
CAKE: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides, and one 6-inch-diameter cake pan with 3-inch-high sides. Line pan bottoms with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in 12-quart bowl at medium-high speed until light. Gradually add sugar and beat until well blended. Beat in both extracts. At medium-low speed, beat in flour mixture alternately with milk in 3 additions each, beating just until combined (batter will be thick).
Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold ⅓ of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans, making sure that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into centers comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake, and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.
SYRUP: Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2⅔ cups, stirring occasionally, about 10 minutes. Cool syrup completely.
FROSTING: Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala, and vanilla; beat until well blended. Cover and let stand at room temperature up to 1 hour.
ASSEMBLY: Finely grind chocolate in processor (do not overprocess or chocolate will soften and clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch-diameter cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup, then spread ½ cup frosting over and sprinkle with 2 tablespoons ground chocolate. Top with middle layer of 6-inch cake. Brush with 2 tablespoons syrup, then spread ½ cup frosting over and sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top layer of 6-inch cake. Using hands, turn cake layer over and place cut side down atop frosted cake layers. Cover and chill cake.
Spread dab of frosting on 9-inch-diameter cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with ¼ cup syrup, then spread 1 cup frosting over and sprinkle with ¼ cup ground chocolate. Top with middle layer of 9-inch cake. Brush with ¼ cup syrup [1], then spread 1 cup frosting over and sprinkle with ¼ cup ground chocolate. Brush ¼ cup syrup over cut side of top layer of 9-inch cake. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted cake layers. Cover and chill cake.
Spread dab of frosting on 12-inch-diameter cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with ½ cup syrup, then spread 2 cups frosting over and sprinkle with ½ cup ground chocolate. Top with middle layer of 12-inch cake. Brush with ½ cup syrup, then spread 2 cups frosting over and sprinkle with ½ cup ground chocolate. Brush ½ cup syrup over cut side of top layer of 12-inch cake. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted cake layers. Cover and chill all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.
Place 12-inch cake on cardboard round atop large flat platter. Place platter on cake stand if using. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel ¼ inch above top of cake [2]. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches in from cake edges and spacing evenly. Press 1 dowel into center of cake. Chill cake on platter.
Place 9-inch cake on cardboard round atop large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel ¼ inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches in from cake edges and spacing evenly. Chill 9-inch cake on plate.
Place 6-inch cake on cardboard round atop large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Chill all cakes until frosting sets, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; keep refrigerated. Bring frosting to room temperature before continuing.
Using metal spatula as aid, gently place 9-inch cake on cardboard round atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on cardboard round atop dowels in 9-inch cake.
Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier.
DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Let cake stand at room temperature at least 3 hours and up to 6 hours before serving. Garnish with mint.
TOPPING: Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.
Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. Remove dowels from bottom cake. Starting 3 inches in from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices [3], then cut inner portion into slices. Spoon berries around cake slices and serve.
Presentation Tip:
Transporting the CakeIf the cake is being transported to another location, bring each chilled layer inserted with dowels to the site, along with the remaining frosting in a pastry bag and a large metal spatula. Assemble the cake tiers, do the final piping of frosting, and garnish with berries on the table where the cake will be served. Never leave a cake in a warm area or in direct sunlight, as the frosting will melt.
White Chocolate and Lemon Wedding Cake
Clear instructions, simple techniques, and plenty of do-aheads make this impressive wedding cake foolproof. The result is a take on a classic American silver cake (which is made with egg whites) filled with lemon mousse and lemon curd (which uses the egg yolks). The tiers are frosted with a delicate icing made of white chocolate and cream cheese. A delicious bonus: An elegant, colorful compote made with fresh berries accompanies each slice. 50 servings
Lemon Curd
Make the curd in two separate batches. It’s used as a filling between the cake layers and as a component in the mousse. Makes about 10 ½ cups
6 cups sugar, divided
9 teaspoons cornstarch, divided
3 cups fresh lemon juice, divided
36 large egg yolks, divided
3 cups (6 sticks) unsalted butter, cut into 24 pieces, divided
Whisk 3 cups sugar and 4 ½ teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1½ cups lemon juice, then 18 egg yolks. Add 1½ cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Chill at least 1 day.
DO AHEAD: Can be made 7 days ahead. Keep chilled.
Frosting
Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake; the second batch is for the other two cakes. Cream replaces butter in this variation of standard cream cheese frosting, so it’s spreadable straight from the fridge. For the best results, use heavy whipping cream. Makes about 16 cups
16 ounces high-quality white chocolate (such as Lindt or Perugina), chopped, divided
6 8-ounce packages Philadelphia-brand cream cheese, room temperature, divided
5 cups (packed) powdered sugar (about 1¼ pounds), divided
4 cups chilled heavy whipping cream, divided
Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1¼ cups sugar, then warm chocolate. Beat 2 cups cream and 1¼ cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Chill frosting at least 1 day.
DO AHEAD: Can be made 4 days ahead. Keep chilled.
Lemon-White Chocolate Mousse
Makes about 7 cups
4 cups lemon curd (see left)
14 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1⅓ cups chilled heavy whipping cream
Place lemon curd in large bowl and chill. Place white chocolate in top of double boiler set over barely simmering water. Stir until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat cream in another large bowl until medium-firm peaks form; add warm chocolate and fold together. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day.
DO AHEAD: Can be made 4 days ahead. Keep chilled.
Orange Buttermilk Cake
Use half of these ingredients to make the 12-inch cake and half to make both the 9- and 6-inch cakes.
11 cups sifted cake flour (sifted, then measured), divided
11 teaspoons baking powder, divided
2½ teaspoons salt, divided
3 cups buttermilk, divided
6 tablespoons thawed frozen orange juice concentrate, divided
5 tablespoons vanilla extract, divided
1½ cups (3 sticks) unsalted butter, room temperature, divided
6 ½ cups sugar, divided
1½ cups vegetable oil, divided
2½ cups egg whites (about 20 large), room temperature, divided
½ teaspoon cream of tartar, divided
Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 9-inch-diameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 6-inch-diameter cake pan with 3-inch-high sides and removable bottom. Sift 5 ½ cups sifted flour, 5 ½ teaspoons baking powder, and 1¼ teaspoons salt into large bowl 3 times. Mix 1½ cups buttermilk, 3 tablespoons orange juice concentrate, and 2½ tablespoons vanilla in small bowl.
Using electric mixer, beat ¾ cup (1½ sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1¼ cups sugar, then ¾ cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1¼ cups (about 10) egg whites and ¼ teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until egg whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold egg white mixture into batter in 4 additions. Transfer batter to prepared 12-inch pan.
Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8½ cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into centers comes out clean, about 1 hour 10 minutes for 6-inch cake, and about 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Let cakes stand until cooled completely.
DO AHEAD: Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.
Assembling Cakes
To make filling and frosting the cakes easier, use the removable bottoms of tart pans or buy cardboard rounds from a cake or candy supply store.
2 11-inch-diameter tart-pan bottoms or cardboard rounds
1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
14 12-inch-long, ¼-inch-diameter wood dowels
Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2½ inches high. Cut cake horizontally into 3 layers, each about ¾ inch thick. Using tart-pan bottom or 11-inch-diameter cardboard round, transfer top layer of cake to work surface and cover; transfer middle layer of cake to work surface and cover. Cut bottom layer of cake from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1¾ cups mousse over. Drop 1¾ cups curd over by table-spoonfuls and spread to cover mousse in even layer. Chill until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer of cake atop bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer of cake atop middle layer and press lightly. Chill assembled cake.
Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2½ inches high. Cut cake horizontally into 3 layers, each about ¾ inch thick. Using tart-pan bottom or cardboard round, transfer top layer of cake to work surface and cover; repeat with middle layer of cake. Cut bottom layer of cake from pan bottom and place on 8-inch-diameter tart-pan bottom or cardboard round. Spread 1¼ cups mousse over. Drop generous ⅔ cup curd over by tablespoonfuls and spread to cover mousse in even layer. Chill until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer of cake atop bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer of cake atop middle layer and press lightly. Chill assembled cake.
Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2½ inches high. Cut cake horizontally into 3 layers, each about ¾ inch thick. Transfer top layer of cake to work surface and cover; repeat with middle layer of cake. Cut bottom layer of cake from pan bottom and place on 5-inch-diameter tart-pan bottom or cardboard round. Spread generous ½ cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Chill until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer of cake atop bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer of cake atop middle layer and press lightly. Chill assembled cake.
Spread 2¼ cups frosting thinly over top and sides of 12-inch assembled cake. Spread 1½ cups frosting thinly over top and sides of 9-inch assembled cake. Spread ¾ cup frosting thinly over top and sides of 6-inch assembled cake. Chill cakes 1 hour.
Spread 5 cups frosting over 12-inch cake. Spread 3⅔ cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Chill 6-inch cake.
Place 12-inch cake on platter. Press 1 dowel into center and through to bottom of cake. Mark dowel 1¼ inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel into center of cake. Press remaining 7 dowels into cake, spacing apart equally, 3 to 3¼ inches from center dowel. Chill cake with dowels.
Press 1 dowel into center of 9-inch cake. Mark dowel 1¼ inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel into center of cake. Press remaining 5 dowels into cake, spacing apart equally, 2 inches from center. Chill cake with dowels in place.
DO AHEAD: Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.
Assembly and Decoration
Mix of large and tiny white roses and freesias (about 5 dozen)
Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
Berry Compote
Makes about 16 cups
8 1-pint containers strawberries, hulled, halved
2½-pint containers blackberries
2½-pint containers raspberries
2½-pint containers blueberries
1 cup sugar
Combine all berries and sugar in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
SERVING: Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.
Tiered Cake TimelineDon’t wait until the last minute to make multi-tiered cakes—it’s not like baking a simple batch of cupcakes. But a bit of timing and planning makes baking multiple cakes completely manageable. Since each cake recipe includes suitable do-aheads, abide by their guidelines to ensure the best results. When in doubt, this breakdown can help you map out each step.
7 days before the event, have all your ingredients and equipment on hand.
5 days ahead, clear enough room in the refrigerator to store the filling, frostings, and cakes.
4 days before the event, make the frosting and fillings.
3 days ahead, bake the cakes and store them properly to maintain freshness.
2 days ahead, fill and frost the cakes, and insert dowels into the bottom tiers.
1 day ahead, buy fresh flowers (if using). Stand the flowers in water and refrigerate.
4 hours before the event, transport the cakes and assemble them upon arrival. Bring extra frosting and tools, such as offset spatulas and piping bags.
Triple-Chocolate Celebration Cake
Any time one dessert features three forms of chocolate—chocolate cake, chocolate ganache, and chocolate mousse—there’s going to be a celebration. Serve this stunning dessert at a bridal shower, a graduation, on Father’s Day, or for any other summertime occasion when berries are full of flavor. Begin making the cake one day ahead; you’ll need a 9-inch tart pan bottom or cardboard round when you assemble the cake. Enjoy the extra mousse and cake later with fresh berries. 20 servings
Cake
2¾ cups cake flour
1 cup natural unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon salt
½ teaspoon baking powder
2¾ cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
¾ cup mini semisweet chocolate chips
Ganache
3 cups heavy whipping cream
1½ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Mousse
4⅓ cups chilled heavy whipping cream, divided
½ cup light corn syrup
1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Assembly and Serving
⅔ cup seedless raspberry jam
1 15¾×11¾-inch transfer sheet with gold-thread design
¾ pound bittersweet or semisweet chocolate, chopped
3½-pint containers raspberries
½ pound cherries
1 1-pint container small strawberries
1½-pint container blueberries
1½-pint container blackberries
Decorating Made EasyPliable plastic sheets called transfers are coated with a mixture of cocoa butter and food coloring and etched with repetitive designs. The ones used here create an exquisite gold-thread pattern on the band of chocolate that’s wrapped around the cake. The sheets are see-through, so be sure the pattern side is facing up (you can tell by touching the raised surface with your fingertips). They’re easy to use, too; the melted chocolate is simply spread over the sheets, and once the chocolate becomes firm, the plastic sheets are peeled away, leaving an edible design on the chocolate’s surface. You can purchase transfer sheets at some cake and candy supply stores or by mail from Beryl’s Cake Decorating & Pastry Supplies (beryls.com or 800-488-2749).
CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine flour, cocoa, baking soda, salt, and baking powder in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs, and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream, and vanilla, then flour mixture all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3¾ cups batter in each).
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover and let cakes stand at room temperature overnight.
GANACHE: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until chocolate is melted and mixture is smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover; chill.
MOUSSE: Using electric mixer, beat 3⅓ cups cream in large bowl until peaks form; chill. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
ASSEMBLY AND SERVING: Cut around pan sides; turn out cakes. Peel off parchment. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch-diameter tart pan bottom or cardboard round. Place another cake layer, cut side up, on clean baking sheet. Spread each with ⅓ cup raspberry jam. Chill until jam sets, about 15 minutes.
If ganache is chilled, microwave on defrost setting in 15-second intervals until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Chill cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, atop cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1½ cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.
Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 15¾×4½-inch-strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil.
Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.
Pour thick ribbon of melted chocolate (about ⅔ cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip) [1]. Using tip of knife, lift edge of chocolate-coated strip. Slide hands between transfer strip and foil; lift entire transfer strip and place it, chocolate side up, on inverted baking sheet [2]. Chill until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1½ minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake [3]. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining transfer strip with chocolate and transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Chill cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips [4]. Chill cake at least 3 hours and up to 1 day.
Mound fruit atop cake. Chill until ready to serve.
DO AHEAD: Cake can be assembled up to 8 hours ahead. Keep chilled.
Spiced Chocolate Torte Wrapped in Chocolate Ribbons
Adorned with a ribbon and a big bow, this cake looks like a delicious present. Adding corn syrup to the melted chocolates creates a pliable mixture known as modeling chocolate. Using a pasta machine makes it easy to roll out sheets of chocolate to cut into ribbons, but the cake would look stunning with just the glaze and fresh flowers. 12 to 14 servings
Cake
1½ cups (3 sticks) butter, room temperature
2 cups sugar
8 eggs, separated, room temperature
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
1½ cups finely chopped pecans
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1⅓ cups unbleached all purpose flour, sifted (measured, then sifted)Pinch of saltPinch of cream of tartar
Buttercream
¾ cup sugar
½ cup light corn syrup
4 jumbo egg yolks
1½ cups (3 sticks) butter, cut into small pieces, room temperature
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
¼ cup dark rum
Glaze
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¾ cup (1½ sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
¾ teaspoon instant espresso powder or instant coffee powder
Chocolate Ribbons
7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
½ cup light corn syrup, divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces
CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1½-inch-high sides. Line bottom of each with waxed paper; butter and flour paper.
Using electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).
Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold ¼ of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks. Cool to room temperature.
DO AHEAD: Can be made 2 weeks ahead. Wrap tightly and freeze.
BUTTERCREAM: Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick.
Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
Reserve ½ cup buttercream. Set 1 cake layer flat side up on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved ½ cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.
GLAZE: Stir all ingredients in top of double boiler over gently simmering water until mixture is melted and smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow to set).
Pour ¾ of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.
CHOCOLATE RIBBONS: Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in ¼ cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let stand at room temperature 1 hour.
Repeat with bittersweet chocolate and remaining ¼ cup corn syrup.
Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Turn pasta machine to widest setting. Run chocolate through 3 times, folding into thirds before each run. Adjust machine to next narrower setting. Run chocolate through machine without folding. If chocolate is more than 
inch thick, run through next narrower setting. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.
Cut four 8×1-inch strips from rolled white chocolate dough and four 8×½-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 ribbons equidistant from each other in same fashion, so ribbons meet in center [1].
Cut ten 6½×1-inch strips from rolled white chocolate dough and ten 6½×½-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes [2]. Arrange ribbon halves with V shapes at center of cake to form bow [3].
Cut one 3×1-inch strip of white chocolate and one 3×½-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends and pinch to resemble knot; place in center of bow. Transfer cake to platter.
DO AHEAD: Can be made 1 day ahead. Chill. Bring cake to room temperature before serving.Technique Tip: Keep It LightNo baking powder or baking soda is used to leaven this cake—the leavening is achieved entirely with whipped egg whites. The goal when making the cake is to use a gentle hand and keep the batter light and airy. Sifting the flour after it’s measured aerates it, making it lighter and easier to fold into the batter without clumping. Adding a pinch of cream of tartar to the whipped egg whites helps retain their airy foam. If you don’t have cream of tartar, ¼ teaspoon of lemon juice or vinegar will do the trick.
The Ultimate Valentine Cake
Heart shaped and decorated with a big white-and-dark-chocolate heart and fresh berries, this cake makes a showstopping centerpiece for Valentine’s Day or any other romantic occasion, such as an anniversary or engagement celebration. When the cake is assembled, the chocolate heart will look like a candy-box lid propped open at an angle. To serve, remove the chocolate heart and break it into pieces to nibble along with the cake. For an all-occasion cake, use a round 8×2-inch springform pan and form the chocolate into a disk. 12 servings
Chocolate Heart
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
3 ounces bittersweet or semisweet chocolate, chopped
Cake
9 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
5 large eggs, separated, room temperature
½ cup plus 1 tablespoon sugar
1 tablespoon framboise or Chambord (black raspberry liqueur)
1 teaspoon vanilla extract
6 tablespoons (¾ stick) unsalted butter, melted, warm
¾ cup cake flour
Icing
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1¼ cups (2½ sticks) unsalted butter
3 tablespoons light corn syrup
3 tablespoons framboise or Chambord (black raspberry liqueur)
Assembly
1 1-pint container strawberries, hulled, halved
1½-pint container raspberries
1 1-pint container strawberries with stems, halved through stem end (stems left intact)
Compote
2 1-pint containers strawberries, hulled, sliced
3 tablespoons sugar
2 tablespoons framboise or Chambord (black raspberry liqueur)
2½-pint containers raspberries
CHOCOLATE HEART: Cut piece of waxed paper into heart shape about 4 inches larger than 8×2-inch heart-shaped cake ring. Place on baking sheet. Lightly oil inside of heart ring with vegetable oil. Butter outside of ring. Place heart ring atop waxed paper on baking sheet. Press paper up onto outsides of buttered ring to adhere (to prevent chocolate from leaking out).
Place white chocolate in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.
Drop white chocolate by spoonfuls into heart ring, spacing apart and allowing some to touch inner edge of ring. Drop bittersweet chocolate by spoonfuls into spaces. Move heart ring gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake ring to baking sheet with hands, tap sheet firmly on counter to flatten chocolate. Chill until firm, about 1 hour.
Run small sharp knife around outside of ring to loosen chocolate. Remove pan. Chill chocolate heart until ready to use.
DO AHEAD: Can be made 1 week ahead. Cover chocolate heart with plastic wrap and keep chilled.
CAKE: Preheat oven to 350°F. Butter and flour 8×2-inch heart-shaped cake ring. Cut piece of heavy-duty foil into heart shape 4 inches larger than heart-shaped cake ring. Butter and flour foil. Place on heavy large baking sheet. Center heart ring on foil. Wrap foil around outsides of ring, folding, pressing, and crimping firmly to adhere (to prevent batter from leaking out).
Place white chocolate in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Using electric mixer, beat egg yolks and ½ cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then melted butter. Add melted white chocolate and beat until mixture is just combined.
Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in ¼ of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared ring. Bake 45 minutes. Cover top with foil and continue to bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in ring on rack.
ICING: Melt chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.
Run small sharp knife around sides of cake; lift off ring. Using metal spatula, loosen cake from foil. Using serrated knife, cut cake horizontally in half. Place bottom cake layer on platter, cut side up. Spread ⅔ cup icing over. Cover with top cake layer, cut side down. Spread all but ½ cup icing over top and sides of cake. Chill cake until icing is set, about 1 hour.
DO AHEAD: Can be made 1 day ahead. Cover and chill cake and remaining icing separately. Rewarm icing over very low heat until just spreadable.
ASSEMBLY: Mound some hulled strawberries and raspberries on right half of heart cake. Position chocolate heart atop berries at angle, moving berries around so that left edge of heart rests on left edge of cake (chocolate heart will be angled so that berries are visible at opposite side). Tuck half of strawberries with stems, stems facing out, between cake and chocolate heart. Spread remaining ½ cup icing over side of cake where heart is attached, smoothing with spatula to create box-like appearance. Reserve remaining strawberries and raspberries for garnish. Chill cake until icing is set, about 1 hour.
DO AHEAD: Can be assembled 12 hours ahead. Keep chilled.
COMPOTE: Toss strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.
Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.Shopping Tip: Finding Specialty ItemsTwo specialty items help make this cake spectacular: an 8×2-inch bottomless heart-shaped cake ring and framboise liqueur. Cake rings are available at many cookware and candy stores and from online cake decorating suppliers. Framboise, a raspberry liqueur, is available at some liquor stores and specialty foods stores.
Gingerbread Roulade with Caramel and Glacéed Fruits
This recipe has all the makings of a perfect holiday dessert: a spiral of brandy-whipped cream filling in gingerbread cake that is coated with a spiced brown sugar frosting and drizzled with caramel. It is particularly stunning when accompanied by a glistening array of glacéed fruits. 10 to 12 servings
Cake
6 large eggs, separated, room temperature
¾ cup plus 2 tablespoons sugar
2 tablespoons (¼ stick) unsalted butter, melted
1 tablespoon mild-flavored (light) molasses
1 teaspoon vanilla extract
¾ cup unbleached all purpose flour
1 teaspoon baking powder
1½ teaspoons ground ginger
1½ teaspoons ground allspice
¼ teaspoon salt
¾ teaspoon cream of tartarPowdered sugar
¼ cup brandy
Filling
¾ cup chilled heavy whipping cream
¼ cup chilled sour cream
¼ cup powdered sugar
1 tablespoon brandy
Frosting
¾ cup (packed) golden brown sugar
½ cup heavy whipping cream
¾ cup (1½ sticks) unsalted butter, room temperature
3 cups powdered sugar
¾ teaspoon ground ginger
¾ teaspoon ground allspice
Caramel
½ cup sugar
3 tablespoons water
½ tablespoon light corn syrup
Glacéed Fruits (optional; see recipe)
CAKE: Preheat oven to 350°F. Butter 15½×10½×1-inch baking sheet. Line with waxed paper; butter and flour paper.
Using electric mixer, beat egg yolks and ¾ cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in melted butter, molasses, and vanilla. Sift flour, baking powder, spices, and salt over yolk mixture; fold in gently. Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold egg white mixture into egg yolk mixture in 3 additions. Spread batter evenly in prepared sheet.
Bake cake until tester inserted into center comes out clean, about 15 minutes. Cut around sides of baking sheet to loosen cake. Lay kitchen towel on work surface; dust with powdered sugar. Turn cake out onto towel; peel off paper. Brush cake with brandy. Starting at 1 long side, roll warm cake and towel jelly-roll style. Cool cake in towel.
FILLING: Beat all ingredients in medium bowl until stiff peaks form. Unroll cake; spread with filling. Reroll cake only (not towel); place seam side down on long platter and chill.
FROSTING: Stir brown sugar and cream in heavy small saucepan over medium-low heat until sugar dissolves and mixture simmers. Place in freezer until cold, about 15 minutes. Beat butter, powdered sugar, and spices in medium bowl until fluffy. Beat in cold brown sugar mixture. Spread frosting all over cake. Chill until set, at least 2 hours.
DO AHEAD: Can be made 2 days ahead. Cover; chill.
CARAMEL: Stir sugar, 3 tablespoons water, and corn syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 5 minutes. Using teaspoon and working quickly, drizzle caramel over cake.
DO AHEAD: Can be made 6 hours ahead. Chill.
Serve cake with Glacéed Fruits, if desired.
Glacéed Fruits
A caramel coating gives fresh and dried fruits a glossy, jewel-like look. Using a candy thermometer, be sure the caramel reaches 340°F before dipping the fruit so that it hardens to the right texture when cooled. The fruits can be made up to 6 hours ahead—but no more than that, or the caramel will begin to soften and melt. Makes 24 to 36
24 to 36 pieces assorted fresh and dried fruits (such as fresh cranberries, whole strawberries, orange segments with membranes intact, kumquats, dried apricot halves, and small grape clusters)
24 to 36 wooden skewers
4 ½ cups sugar
1 cup water
⅓ cup light corn syrup
4 thin rounds peeled fresh ginger
Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
Combine sugar and 1 cup water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
Holding skewer and working quickly, carefully dip 1 fruit into hot caramel, coating completely. If necessary, carefully tilt pan to submerge fruits in caramel. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on prepared sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet.
DO AHEAD: Can be made ahead. Let stand at room temperature up to 6 hours.
White Chocolate, Almond, and Apricot Roulade
A roulade is a soft, soufflé-like cake that’s spread with jam, buttercream, or another filling, then rolled up jelly-roll style. The frosting needs to firm up in the fridge before beating, so it’s best to prepare it a day ahead of making the cake. If you have any apricot puree left over, it would be delicious on toast the next morning. 12 servings
Puree
1 6-ounce package dried apricots
1 cup apricot nectar
½ cup sugar
Frosting
1¼ cups heavy whipping cream
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
½ teaspoon vanilla extract
Cake
1⅓ cups sliced almonds, toasted
10 tablespoons sugar, divided
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
½ cup sifted cake flour (sifted, then measured)
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon ground ginger
4 large eggs, separated, room temperature
1 tablespoon milk
¼ teaspoon almond extract
2 tablespoons powdered sugar, divided
Garnish
1⅓ cups sliced almonds, toasted
½ cup chilled heavy whipping cream
1 tablespoon sugar
PUREE: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to simmer. Cover and simmer until apricots soften, about 5 minutes. Cool to lukewarm. Puree in processor (mixture will have some tiny pieces of apricot). Transfer to medium bowl; cover and refrigerate.
DO AHEAD: Can be made 4 days ahead. Keep refrigerated.
FROSTING: Combine cream and white chocolate in heavy medium saucepan. Stir over medium-low heat until chocolate melts and mixture is smooth. Mix in vanilla. Transfer to bowl and chill overnight, stirring occasionally.
Using electric mixer, beat cream mixture until stiff peaks form. Fold in 1 cup apricot puree. Cover and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
CAKE: Position rack in center of oven and preheat to 350°F. Butter 15×10×1-inch baking sheet. Line sheet with waxed paper; butter and flour paper. Finely grind almonds in processor. Transfer ½ cup ground almonds to small bowl and reserve. Add 2 tablespoons sugar and white chocolate to remaining almonds in processor and grind finely. Combine flour, salt, baking powder, and ginger in another small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 6 tablespoons sugar and beat until stiff but not dry.
Using same beaters, beat egg yolks and remaining 2 tablespoons sugar in another large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Mix in milk and almond extract. Fold in almond-white chocolate mixture; fold in flour mixture. Fold in egg white mixture in 2 additions. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 17 minutes.
Sift 1 tablespoon powdered sugar over hot cake. Cut around edges of cake to loosen. Turn pan over onto kitchen towel. Lift off pan. Peel off paper. Sift remaining 1 tablespoon powdered sugar over hot cake. Fold 2 to 3 inches of towel over 1 long edge of cake and gently roll up cake in towel. Cool cake completely, about 1 hour.
Unroll cake. Spread ½ cup apricot puree over. Sprinkle with reserved ½ cup ground almonds. Spread 1¼ cups frosting over. Starting at 1 long side and using towel as aid, roll up cake. Transfer to platter. Spread remaining frosting over entire outside of cake.
GARNISH: Press sliced almonds along sides but not top of cake. Whip cream and sugar in medium bowl to stiff peaks. Transfer to pastry bag fitted with small star tip. Pipe row of rosettes atop cake just above almonds. Refrigerate cake at least 1 hour.
DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.
Black Forest Boule-de-Neige
The components of Germany’s famous Black Forest torte—chocolate and cherries—combine in this moist, fudgy cake. It’s baked in a metal bowl and covered with whipped cream, so it resembles a snowball, or boule-de-neige in French. Begin making this dessert at least one day ahead, as the cake needs to stand overnight. Candied violet petals are available at some supermarkets and at specialty foods stores and some cookware shops; they can also be ordered from cheftools.com. 14 servings
CakeNonstick vegetable oil spray
⅓ cup cherry preserves
2 tablespoons kirsch (clear cherry brandy)
1½ cups dried tart cherries (about 8 ounces)
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 cup (2 sticks) unsalted butter, cut into 16 pieces
1¼ cups sugar
1 teaspoon vanilla extract
6 large eggs
⅓ cup unbleached all purpose flour
Whipped Cream
2 cups chilled heavy whipping cream
¼ cup powdered sugar
4 teaspoons kirsch (clear cherry brandy)
¼ teaspoon almond extract
16 candied violet petals
CAKE: Position rack in lowest third of oven and preheat to 350°F. Line 10-cup metal bowl with foil, extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with kirsch in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil. Cover; remove from heat. Let cool.
Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk in sugar and vanilla, then whisk in eggs 1 at a time. Mix in flour, then cherry mixture. Transfer batter to prepared bowl.
Bake cake in bowl 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer. Cool cake completely in bowl on rack (cake may fall in center). Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight.
WHIPPED CREAM: Using electric mixer, beat cream, sugar, kirsch, and almond extract in large bowl until cream holds peaks.
Invert cake onto platter. Peel off foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covering completely. Pipe additional stars over top flat center of cake to form dome.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill.
Decorate with candied violet petals.
Cranberry-Chocolate Soufflé Cake
Don’t be alarmed when this cake falls in the center as it cools—it’s the nature of soufflés and flourless chocolate cakes like this one. Whipped chocolate cream cleverly covers the top of the cake, hiding the sunken center and adding a luxurious touch. The cranberries need to stand in syrup overnight, so begin making this a day ahead. 10 servings
Poached Cranberries
2½ cups sugar
1 cup water
3 cups fresh cranberries
1 tablespoon finely grated orange peel
¼ teaspoon cinnamon
⅛ teaspoon ground allspice
Cake
4 ounces unsweetened chocolate, chopped
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1¼ sticks) unsalted butter
7 extra-large eggs, separated, room temperature
1 cup plus 1 tablespoon sugar, divided
⅓ cup Grand Marnier or other orange liqueur
Topping
3 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 cup chilled heavy whipping cream
1 tablespoon Grand Marnier or other orange liqueur
POACHED CRANBERRIES: Bring sugar and 1 cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Add cranberries, orange peel, cinnamon, and allspice. Simmer until cranberries pop, about 2 minutes. Remove from heat. Let stand in syrup overnight. Drain cranberries before using.
CAKE: Preheat oven to 350°F. Butter and sugar 9-inch-diameter springform pan with 2½-inch-high sides. Melt both chocolates and butter in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Combine egg yolks with ¾ cup plus 1 tablespoon sugar in large bowl. Using electric mixer, beat until thick and pale, about 3 minutes. Gradually beat in Grand Marnier on low speed. Add chocolate mixture and stir just until incorporated. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining ¼ cup sugar; continue beating until mixture is stiff but not dry. Gently fold into chocolate mixture.
Pour batter into prepared pan. Bake cake until top forms crust but inside is still moist, about 45 minutes. Cool completely in pan on rack (cake may fall while cooling).
DO AHEAD: Cake can be made up to 6 hours ahead. Keep at room temperature.
TOPPING: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool until just warm to touch. Using electric mixer, beat cream in large bowl until soft peaks form. Add melted chocolate to cream and fold together. Fold in Grand Marnier.
Place cake on platter; remove pan sides. Spread top of cake with 1½ cups chocolate cream, leaving ½-inch border around edge of cake. Top with poached cranberries. Spoon remaining cream into pastry bag fitted with large star tip. Pipe cream decoratively around top edge of cake.
DO AHEAD: Can be made 3 hours ahead. Chill. Let cake stand about 1 hour at room temperature before serving.Ingredient Tip: Room-Temperature EggsThis recipe calls for room-temperature eggs. Although it’s easier to separate eggs when they’re cold, you’ll get more volume from egg whites when they’re at room temperature. To take the chill off the eggs, place them in a bowl of very warm water for 5 minutes. Drain and wipe dry before separating the yolks from the whites. Egg whites will form firm peaks rather quickly when whipped, but when sugar is added, the peaks take longer to form. So, to speed along the process, gradually add the sugar when the egg whites have formed very soft peaks.
Chocolate, Orange, and Macadamia Bûche de Noël
The bûche de Noël, or yule log, was created in France during the late 19th century by pastry chefs who were inspired by the wood logs that burned on hearths throughout Christmas Eve. A bûche de Noël is basically a jelly roll—a rolled sponge cake with a spiral of buttercream—frosted and decorated with meringue mushrooms to resemble a real tree stump. Sometimes a dusting of powdered sugar is added to resemble fallen snow. Any rolled cake can be decorated to create a bûche de Noël. This one has a chocolate sponge cake, an orange buttercream filling, chocolate frosting, and, of course, all the trimmings. It would look beautiful garnished with the candied rosemary on pages 46-48. 8 servings
Cake
4 large eggs, room temperature
1 large egg yolk
¼ cup sugarPinch of salt
⅓ cup unbleached all purpose flour
⅓ cup natural unsweetened cocoa powder
1½ teaspoons finely grated orange peel
Buttercreams
1½ cups plus 1½ tablespoons sugar
1½ cups water
5 large egg yolks, room temperature
6 tablespoons Cointreau or other orange liqueur
2¼ cups (4 ½ sticks) unsalted butter, room temperature
4 ½ tablespoons frozen orange juice concentrate, thawed
4 ½ ounces unsweetened chocolate, melted and cooled
⅔ cup macadamia nuts, toasted, coarsely chopped
Meringue Mushrooms (see recipe)
CAKE: Preheat oven to 400°F. Line 17½×11×1-inch baking sheet with parchment paper. Using electric mixer, beat eggs, egg yolk, sugar, and salt in large bowl at medium speed until stiff peaks form. Sift in flour and cocoa. Add orange peel; gently fold together. Spread batter evenly in prepared sheet. Bake until cake is springy to touch and just begins to pull from sides of pan, about 7 minutes. Using small sharp knife, cut around cake edges to loosen. Transfer cake and parchment to work surface and let cool.
BUTTERCREAMS: Bring sugar and 1½ cups water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer registers 240°F (soft-ball stage), occasionally brushing down sides of pan with wet pastry brush.
Meanwhile, using electric mixer, beat egg yolks in medium bowl until thickened. Add Cointreau. Gradually beat in hot syrup. Continue beating until bottom of bowl cools to room temperature, about 5 minutes. Add butter, 3 tablespoons at a time, beating at medium speed after each addition until smooth. Mix in orange juice concentrate. Transfer 3 ¼ cups buttercream to small bowl. Mix melted chocolate into remaining buttercream. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly. Then remove from heat and beat mixture again at medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
Invert cake onto sheet of plastic wrap. Carefully remove parchment. Spread orange buttercream over cake, leaving 1-inch border on long side. Sprinkle with macadamias. Using plastic wrap as aid, roll up cake jelly-roll style, starting at long side and rolling toward side with uncovered border.
Trim to make ends of roll even. Cut 2 inches off each end of roll at 45-degree angle [1]. Using plastic as aid, transfer roll to platter, seam side down. Spread some chocolate buttercream on cut ends of 2-inch pieces. With buttercream touching cake, place 1 piece atop cake off center; place second piece on 1 long side of cake to resemble tree stump. Transfer 1 cup chocolate buttercream to pastry bag fitted with ¼-inch plain tip. Spread remaining chocolate buttercream over cake. Pipe buttercream in spirals over ends of bûche and stumps, starting at center of each. Run fork tines through buttercream to create bark pattern [2].
DO AHEAD: Can be made 1 day ahead. Chill. Let stand at room temperature 2 hours before serving.
Garnish with Meringue Mushrooms just before serving.Recipe Tip: Buttercream StylesThere are three primary styles of buttercream: French, Italian, and simple. This cake recipe uses French buttercream, which is made by beating hot syrup into egg yolks and finishing with butter. Italian buttercream is made by beating butter into Italian meringue. Simple buttercream is made by beating powdered sugar and butter together. Save the egg whites to use in the Meringue Mushrooms.
Meringue Mushrooms
These little meringue cookies make the perfect embellishment to any bûche de Noël. Here, powdered sugar and egg white form the glue that sticks the meringue caps and stems together, but melted dark chocolate could also be used. Don’t worry if your caps and stems aren’t uniform; they’ll only look more natural. A tap of sifted cocoa powder just before serving creates mushroom freckles. Makes about 15
¼ cup egg whites (about 2 large), room temperaturePinch of salt
2 tablespoons sugar
2 tablespoons powdered sugar
1 tablespoon powdered sugar mixed with ¼ teaspoon egg white (paste)
Natural unsweetened cocoa powder
Preheat oven to 150°F. Line baking sheet with parchment. Using electric mixer, beat egg whites and salt in medium bowl 1 minute to blend. Combine sugar and 2 tablespoons powdered sugar in small bowl. Add to egg whites in 3 additions, beating 20 seconds after each. Continue beating until meringue is stiff and glossy. Transfer mixture to pastry bag fitted with ½-inch plain tip. Pipe about fifteen ½- to 1-inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger. Pipe about fifteen ½- to 1-inch peaked mounds on prepared sheets for stems. Bake until meringues are dry and beginning to color, about 1 hour 45 minutes. Let cool completely.
Using small knife, cut small hole in bottom of each mushroom cap. Dip peaked end of stem in sugar paste and push into hole in mushroom cap. Repeat with remaining stems and caps.
DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Dust mushrooms with cocoa before serving.Storage Tip: MeringuesThe long baking time dries out the meringue so that the cookies become crunchy; the low temperature is what keeps them white. Any dampness or humidity will soften the meringues. Keep them crunchy by storing them in an airtight container, such as a cookie tin.
Chocolate Fruitcake
Natural foods stores and Middle Eastern markets are both good places to find the dried fruits called for in this recipe. 16 servings
Cake
1½ cups diced stemmed dried Calimyrna figs
1 cup diced pitted prunes
1 cup diced dried peaches
1 cup diced pitted dates
¼ cup spiced rum or dark rum
¼ cup fresh orange juice
3 tablespoons minced orange peel (orange part only)
3 cups sifted unbleached all purpose flour (sifted, then measured)
¾ cup natural unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
¾ teaspoon ground cinnamon
¾ teaspoon salt
2 cups (packed) dark brown sugar
3 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), coarsely chopped
½ cup (1 stick) unsalted butter, room temperature
4 large eggs
1 cup purchased mincemeat with brandy and rum
2½ cups large walnut pieces, toasted
Glazes
3 tablespoons light corn syrup
2 tablespoons spiced rum or dark rum
3 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons unsalted butter
Orange peel strips
CAKE: Position rack in center of oven and preheat to 325°F. Generously butter 12- to 15-cup Bundt pan. Dust pan with cocoa; tap out excess. Combine figs, prunes, dried peaches, dates, rum, orange juice, and orange peel in large bowl. Let stand 30 minutes, stirring occasionally. Sift flour, cocoa, baking powder, baking soda, cinnamon, and salt into medium bowl. Finely grind sugar and chocolate in processor.
Using electric mixer, beat butter in another large bowl until fluffy. Beat in sugar-chocolate mixture in 3 additions (mixture will be grainy). Beat in eggs 1 at a time. Using rubber spatula, mix in ⅓ of dry ingredients. Mix in half of mincemeat. Mix in half of remaining dry ingredients, then remaining mincemeat. Add remaining dry ingredients and walnuts to dried fruit mixture, tossing to coat evenly. Add to batter and blend well. Spoon batter into prepared pan.
Bake cake until tester inserted near center comes out with just a few crumbs attached, covering cake loosely with foil if browning too quickly, about 1½ hours. Cool cake in pan on rack 20 minutes. Turn pan over onto rack. Let stand 3 minutes; gently lift off pan. Cool cake completely.
GLAZES: Stir corn syrup and rum in small bowl to blend. Place cake on plate. Brush all of rum glaze over cake. Double-wrap in foil and store at room temperature at least 2 days.
DO AHEAD: Can be made up to 3 months ahead. Store in refrigerator. Bring to room temperature before continuing.
Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool 15 minutes. Drizzle chocolate glaze decoratively over top of cake. Garnish with strips of orange peel and serve.
Gingerbread Christmas Pudding with Orange Hard Sauce
English Christmas “pudding” is really a dense, moist spiced cake that’s steamed on the stove rather than baked in the oven. Pudding molds are available at cookware stores. Some molds come with a lid that can be used in place of the foil covering. 8 to 10 servings
Hard Sauce
1½ cups powdered sugar
½ cup (1 stick) unsalted butter, room temperature
2 tablespoons brandy
1 teaspoon finely grated orange peel
PuddingNonstick vegetable oil spray
1¼ cups unbleached all purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground cloves
¾ cup sugar
6 tablespoons (¾ stick) unsalted butter, room temperature
3 large eggs
½ cup orange marmalade
¼ cup mild-flavored (light) molasses
1 teaspoon finely grated orange peel
HARD SAUCE: Combine all ingredients in small bowl; stir to blend well.
DO AHEAD: Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.
PUDDING: Coat inside and center tube of 6- to 8-cup pudding mold or Bundt pan with nonstick spray, then coat generously with butter. Sift flour, ginger, cinnamon, baking powder, salt, baking soda, and cloves into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, then marmalade, molasses, and orange peel. Beat in flour mixture. Transfer batter to prepared mold. Cover mold tightly with buttered foil, buttered side down.
Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain water level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes.
DO AHEAD: Can be made 1 day ahead. Cool completely. Return pudding to mold; cover and chill. Resteam, covered, 45 minutes to heat through, then turn out of mold.
Transfer pudding to platter. Cut pudding into wedges; serve with sauce.Technique Tip: Two CoatsCoating the pudding mold with both nonstick cooking spray and butter might seem excessive, but they both serve a purpose: The spray helps ensure that the pudding will unmold easily, and while the butter helps in this effort, it also adds extra richness and flavor.
Steamed Cranberry-Marmalade Pudding with Grand Marnier Hard Sauce Rosettes
This traditional English dessert—in which the pudding is really a moist, rich cake—gets its texture from being baked in a covered container surrounded by a water bath. The traditional mold used to make steamed pudding looks like a Bundt pan with a lid. If you don’t have one, just use a loaf pan covered tightly with foil. 8 servings
Pudding
1 cup unbleached all purpose flour
1 teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
2 large eggs
¼ cup Sherry
½ cup orange marmalade
2 cups coarsely chopped fresh or frozen cranberries
Candied Cranberries
¾ cup sugar, divided
½ cup water
½ cup fresh cranberries
Grand Marnier Hard Sauce Rosettes (see recipe)
PUDDING: Preheat oven to 350°F. Butter and flour 1-quart pudding mold or loaf pan. Sift flour, baking powder, ginger, nutmeg, and salt into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in sugar. Beat in eggs 1 at a time. Beat in half of dry ingredients, then Sherry, then remaining dry ingredients. Fold in marmalade. Gently fold in chopped cranberries.
Spoon batter into prepared mold; smooth top. Top pudding mold with cover or cover tightly with large sheet of buttered foil, buttered side down. Place pudding in Dutch oven or large baking pan. Pour enough hot water into pan to come halfway up sides of mold. Bake until small knife inserted near center of pudding comes out clean, about 2½ hours. Remove from water. Cool 10 minutes.
Cut around edge of pan to loosen pudding. Turn out onto plate.
DO AHEAD: Can be made 4 days ahead. Cool completely. Wrap tightly in plastic; chill. Reheat before serving: Remove plastic; wrap pudding in foil. Reheat in 350°F oven until heated through, about 45 minutes.
CANDIED CRANBERRIES: Line small baking sheet with waxed paper. Bring ½ cup sugar and ½ cup water to boil in heavy medium saucepan, stirring until sugar dissolves. Attach candy thermometer to side of pan. Continue boiling until thermometer registers 238°F, about 6 minutes. Remove from heat; stir in cranberries. Let stand until cranberries are tender but still retain shape, about 3 minutes. Using slotted spoon, carefully transfer cranberries to prepared baking sheet. Let stand until almost dry, about 20 minutes.
Place remaining ¼ cup sugar in shallow bowl. Add cranberries and toss until completely coated.
DO AHEAD: Can be made 6 hours ahead. Cover and let stand at room temperature.
Serve steamed pudding warm with candied cranberries and Grand Marnier Hard Sauce Rosettes.
Grand Marnier Hard Sauce Rosettes
Hard sauce—a rich blend of butter, sugar, and flavoring—is often made with brandy or rum, but here takes an orange flavor from Grand Marnier. Piping the hard sauce into rosettes is fun and adds a playful touch, but if you don’t feel like doing that, just put the sauce in a serving bowl and pass it at the table.
Makes 8
½ cup (1 stick) unsalted butter, room temperature
1½ cups powdered sugar
2 tablespoons Grand Marnier or other orange liqueur
Line small baking sheet with waxed paper. Using electric mixer, beat butter in medium bowl until light and fluffy. Beat in sugar, then liqueur. Transfer to pastry bag fitted with large star tip. Pipe 8 large rosettes onto prepared baking sheet. Chill until set, about 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Wine with CakeCake is synonymous with celebration, and a glass of wine alongside adds to the special-occasion feeling. But serving dry wine with sweet cake makes both things taste awful: The sugar in the dessert wrecks the flavors in the wine and makes it taste bitter. (If you’ve ever been served dry [brut] Champagne with birthday cake, you’ve experienced this.) Both still wine and sparkling wine can taste great with cake. A good rule of thumb: Make sure that what’s in the glass is as sweet if not sweeter than what’s on the plate. But the best dessert wines shouldn’t overwhelm with their sugar level: They should have enough acidity to balance their sweetness. Typically, dessert wines can have flavors of peach, apricot, citrus, nuts, and toffee, among others. Here are a few to look for:MOSCATO D’ASTI, a gently fizzy Italian wine, which also has a low alcohol contentVOUVRAY MOUSSEUX, a bubbly Chenin Blanc from France’s Loire ValleyLATE-HARVEST RIESLING grown from sweet Riesling grapes; especially good ones come from Germany, France, and Australia.SWEET CHAMPAGNE from France, of course. Look for extra-dry or the sweeter demi-sec.SAUTERNES, from the Bordeaux region of France, arguably the greatest dessert wine in the world. It’s some of the most expensive, too, especially if aged.
cheesecakes
New York-Style Cheesecake
Red-Berry Cheesecake
Lemon Cheesecake with Gingersnap Crust
Orange Blossom Cheesecake with Raspberry-Pomegranate Sauce
Glazed Plum Cheesecake
Peach Cheesecake with Gingersnap Crust
Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote
Key Lime Cheesecake with Tropical Dried-Fruit Chutney
Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad
Deep Dark Chocolate Cheesecake
Cappuccino Cheesecake
Almond Joy Cheesecake
Black Forest Cheesecake
S’mores Cheesecake with Summer Berries
Double-Decker Raspberry and White Chocolate Cheesecake
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple
Mascarpone Cheesecake with Balsamic Strawberries
Mascarpone Cheesecake with Candied Pecans and Dulce de Leche
Mascarpone Cheesecake with Quince Compote
Almond Cheesecake with Sour Cream and Blackberries
Hazelnut Praline Cheesecake
Pistachio Brittle Cheesecake
Peanut Butter-Brownie Cheesecake
Baklava Cheesecake
Upside-Down Honey Cheesecakes
Individual Cheesecakes with Mixed Berry Sauce
Coeur à la Crème
Cream Cheese Pie Topped with Peaches and Blackberries
Vanilla Cheesecake Tartlets with Vanilla-Vodka Berries
No-Bake Blueberry Cheesecake with Graham Cracker Crust
New York-Style Cheesecake
Made popular in New York City in the 1920s by Jewish delicatessens, this cake is identified by its graham cracker crust and smooth cream cheese filling. Baking the cake in a water bath allows the rich filling to cook at an even, steady heat, giving the cheesecake its signature creamy quality. For a slightly fluffier and drier version (which may crack as it cools), bake the cake directly on the oven rack at 300°F until the center is softly set, about 1 hour 20 minutes. 12 servings
Crust
9 whole graham crackers, broken into pieces
5 tablespoons chilled unsalted butter, cut into ½-inch cubes
3 tablespoons sugar
Filling
5 8-ounce packages Philadelphia-brand cream cheese, room temperature
1½ cups sugar
4 large eggs
1 large egg yolk
1 tablespoon fresh lemon juice
1½ teaspoons vanilla extractPinch of salt
1 tablespoon unbleached all purpose flour
CRUST: Preheat oven to 325°F. Grind graham crackers to coarse crumbs in processor. Add butter and sugar. Process until blended and crumb mixture begins to stick together. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until golden and firm to touch, about 25 minutes. Cool crust in pan on rack. Wrap outside of pan with 3 layers of heavy-duty foil. Maintain oven temperature.
FILLING: Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in eggs and egg yolk 1 at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrape filling over crust in pan.
Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan; place in oven. Bake cheesecake in water bath until center is softly set, about 1 hour 15 minutes. Remove from oven. Let stand in water bath 5 minutes. Place cheesecake in pan on rack. Cut around pan sides to loosen cake. Cool completely at room temperature. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Cut around pan sides again; remove pan sides. Cut cheesecake into wedges.Technique Tip: Give It TimeWhen making cheesecake, plan ahead. Many of the recipes in this chapter require that the cheesecake chill overnight to firm up properly—this results in the best texture and easiest slicing.
Crumb CrustsVirtually every cheesecake in this chapter (unless it’s a crustless cheesecake) features a crumb crust made from graham crackers, gingersnaps or another kind of cookie, or nuts. In many ways, these are the simplest crusts to make, as they don’t involve preparing or rolling out dough. But there are still a few handy tricks to know.
To grind cookies, wafers, and graham crackers into crumbs, try one of two methods:BY MACHINE Put broken-up cookies or crackers in a food processor. Use on/off turns to pulse until the crumbs are evenly ground to the desired coarseness.UNPLUGGED Enclose broken-up cookies or crackers in a heavy-duty resealable plastic bag. Pass a rolling pin over them until they’re evenly crushed to the desired coarseness.
Blending the butter, crumbs, or ground nuts with other crust ingredients in a food processor will give you the quickest and most uniform results (although some simple crust recipes call for the ingredients to be blended in a bowl, so check the instructions).
To press crumb crusts evenly into a pan, wrap your fingertips in plastic wrap to prevent sticking and press firmly. Make sure to create a crust of even thickness.
Red-Berry Cheesecake
This cheesecake is the perfect dessert for showcasing summer’s best berries. It’s worth scouring the farmers’ market for the ripest, most fragrant raspberries and strawberries you can get your hands on. 12 servings
1 tablespoon unsalted butter, room temperature
⅔ cup coarsely ground graham cracker crumbs
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1¼ cups sugar, divided
1½ teaspoons vanilla extract, divided
4 large egg whites, room temperature
2 cups sour cream
2 ½-pint containers raspberries
1 1-pint container strawberries
Preheat oven to 350°F. Spread 1 tablespoon butter evenly over bottom of 9-inch-diameter springform pan with 2¾-inch-high sides. Sprinkle with graham cracker crumbs. Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Gently fold beaten whites into cheese mixture in 3 additions. Pour batter into prepared pan.
Bake cheesecake until filling is puffed and cracks begin to form around edges, about 35 minutes. Remove from oven. Combine sour cream, remaining ¼ cup sugar, and remaining ½ teaspoon vanilla in small bowl; stir until blended. Spoon sour cream mixture over filling. Using spatula, spread sour cream mixture evenly over hot cheesecake, covering completely.
Bake cake 5 minutes longer. Transfer cake to rack. Cool completely. Cover and chill overnight.
Cut around pan sides to loosen cake; remove pan sides. Garnish cake with some berries. Cut into wedges and serve with remaining berries.
Lemon Cheesecake with Gingersnap Crust
Simple yet surprising—fresh lemon juice and freshly grated lemon peel transform the classic cheesecake, and leaves from a lemon tree are a simple, perfect garnish. To grind gingersnap cookies, break them into large pieces and whirl them in a food processor until evenly ground. 16 servings
2 cups ground gingersnap cookies
6 tablespoons (¾ stick) unsalted butter, melted
5 8-ounce packages Philadelphia-brand cream cheese, room temperature
2 cups sugar
¼ teaspoon salt
7 large eggs
3 cups sour cream
2 tablespoons finely grated lemon peel
2 tablespoons fresh lemon juiceLemon leaves (optional)
Preheat oven to 350°F. Stir cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Wrap outside of pan with 3 layers of heavy-duty aluminum foil.
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs 1 at a time. Beat in sour cream, lemon peel, and lemon juice. Pour filling into crust. Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
Cut around pan sides to loosen cake; remove pan sides. Place cake on platter. Garnish with lemon leaves, if desired.
Orange Blossom Cheesecake with Raspberry-Pomegranate Sauce
Orange-flower water and pomegranate juice lend Moroccan style to the New York cheesecake. The rich filling is citrusy and floral, and the tart, red pomegranate sauce offers a deliciously tangy contrast. Orange-flower water is an aromatic flavoring extract that is sold at some supermarkets and at liquor stores and Middle Eastern markets. 12 servings
Crust
1¾ cups graham cracker crumbs (from about 12 whole graham crackers)
1¼ cups walnuts
6 tablespoons sugar
½ teaspoon salt
¼ teaspoon ground cloves
½ cup (1 stick) unsalted butter, melted
Filling
5 8-ounce packages Philadelphia-brand cream cheese, room temperature
1⅔ cups sugar
3 tablespoons unbleached all purpose flour
2 tablespoons finely grated orange peel
2 teaspoons orange-flower water
5 large eggs
2 large egg yolks
Sauce
4 cups chilled fresh pomegranate juice
2 12-ounce bags frozen raspberries (unthawed)
¼ cup sugar
½ cup honey
CRUST: Wrap 3 layers of heavy-duty aluminum foil around outside of 9-inch-diameter springform pan with 2¾-inch-high sides. Butter pan. Blend graham cracker crumbs, walnuts, sugar, salt, and cloves in processor until nuts are ground. Add melted butter. Using on/off turns, blend until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of pan.
FILLING: Preheat oven to 500°F. Using electric mixer, blend cream cheese, sugar, flour, orange peel, and orange-flower water in large bowl. Beat in eggs and egg yolks 1 at a time. Pour filling into crust.
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until cake is gently set in center (edges may crack), about 1 hour. Transfer cake to rack and cool 5 minutes. Cut around pan sides to loosen cake. Cool completely. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead; keep chilled.
SAUCE: Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey and return to simmer. Cool sauce slightly. Cover; chill until cold.
DO AHEAD: Can be made 1 day ahead; keep chilled.
Cut around pan sides again; remove pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake and serve.
Glazed Plum Cheesecake
Glistening concentric circles of red-skinned plum wedges—which have been bathed in a syrup of orange juice, red currant jelly, brown sugar, and ginger—create a stunning presentation for a dinner-party dessert. Plum varieties that will look especially beautiful atop this cheesecake include Satsuma, Red Beauty, and Grand Rosa. 10 to 12 servings
Crust
11 whole graham crackers, coarsely broken
¼ cup (packed) golden brown sugar
¼ teaspoon ground cinnamonPinch of salt
5 tablespoons unsalted butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon finely grated lemon peel
2 teaspoons vanilla extract
Plums
¾ cup orange juice
½ cup red currant jelly
¼ cup (packed) golden brown sugar
3 ¼-inch-thick slices peeled fresh ginger
6 large ripe red-skinned plums, halved, pitted, cut into ½-inch-thick wedges
CRUST: Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2¾-inch-high sides. Combine graham crackers, brown sugar, cinnamon, and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer crumb mixture to prepared pan; press over bottom (not sides) of pan. Bake crust until set and golden, about 10 minutes. Cool on rack while preparing filling. Reduce oven temperature to 300°F
FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs 1 at a time, then mix in sour cream, lemon peel, and vanilla. Pour filling over crust.
Bake cake until sides puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open 30 minutes.
Transfer cake to rack. Cut around pan sides to loosen cake. Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools). Cover and chill cake overnight.
PLUMS: Whisk orange juice, jelly, brown sugar, and ginger in heavy large skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid in skillet until thickened to syrup consistency, stirring occasionally, about 7 minutes. Discard ginger.
DO AHEAD: Plums and syrup can be made 4 hours ahead. Cover separately and chill.
Cut around pan sides again; remove pan sides. Arrange plum wedges in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup.
Peach Cheesecake with Gingersnap Crust
The gingersnap crust here has a little more spice than the familiar graham cracker crust and provides a delicious complement to the sweet peach compote, which is “hidden” between two layers of cream cheese filling. If you’re headed to a potluck dinner or celebration feast, this cheesecake travels well. Glaze the cake in its springform pan, chill it, and transport it in the same pan. Come serving time, release the pan sides, then top the cake with fresh peach slices. 12 servings
Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
¼ cup (½ stick) unsalted butter, melted
Filling
4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick
2 tablespoons plus 1¼ cups sugar
½ teaspoon fresh lemon juice
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
4 large eggs
½ cup sour cream
1½ teaspoons vanilla extract
Glaze
½ cup peach preserves
1½ teaspoons fresh lemon juice
½ large peach, peeled, pitted, very thinly sliced
CRUST: Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add melted butter and blend until evenly moistened. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325°F.
FILLING: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add remaining 1¼ cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake cake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cake on rack; cool 5 minutes. Cut around pan sides to loosen cake; chill uncovered overnight.
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
GLAZE: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Cut around pan sides again; remove pan sides. Place cheesecake on platter. Spread glaze over top of cake to within ¼ inch of edge. Chill until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.Technique Tip: Room TemperatureRemoving the cream cheese from the fridge and letting it come to room temperature for 30 minutes will make the filling much easier to mix.
Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote
The red swirls that run through this creamy cheesecake look impressive, but all it takes to create them is a butter knife and a few twists of the wrist. 12 servings
Puree
2 cups fresh or thawed frozen cranberries
⅔ cup sugar
⅔ cup fresh orange juice
2 tablespoons finely grated orange peel
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 teaspoons vanilla extract
CrustNonstick vegetable oil spray
2¾ cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted
Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
½ cup heavy whipping cream
1 tablespoon vanilla extract
Cranberry-Raspberry Compote (see recipe)
PUREE: Combine all ingredients except vanilla in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla; puree until smooth. Strain into medium bowl; discard solids. Cover with plastic and chill at least 6 hours.
CRUST: Spray 10-inch-diameter springform pan with 2¾-inch-high sides with nonstick spray. Wrap outside of pan with 3 layers of heavy-duty foil. Blend cookies, sugar, and cinnamon in processor. Add melted butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
FILLING: Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream, and vanilla.
Spread ⅓ of filling over prepared crust. Dollop ⅓ of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using butter knife, make a few zigzag cuts through batter to swirl puree and create marbled design [1].
Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place in oven and bake cheesecake until puffed around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door slightly ajar.
Transfer cake to rack. Cut around pan sides to loosen cake. Cool completely.
Remove foil from pan sides. Cover cake and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Remove pan sides. Serve cake with Cranberry-Raspberry Compote.
Cranberry-Raspberry Compote
In addition to being a beautiful crowning touch for the cheesecake, this compote is great over vanilla-flavored frozen yogurt or thick and creamy plain Greek yogurt. Makes about 2 cups
1 12-ounce package frozen raspberries, thawed
1 cup fresh or frozen cranberries
¾ cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon peel
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and chill until cold, at least 6 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Key Lime Cheesecake with Tropical Dried-Fruit Chutney
Key limes are round, golf-ball-size limes from Florida that are usually more fragrant and juicy than common Persian limes, with skin that is thinner and more yellow. They’re the star players in Key lime pie, and this cheesecake is a denser, richer version of that Florida classic. Key limes are increasingly available in the produce section of supermarkets and at specialty foods stores. The peak season is late spring and summer. If you can’t find them, you can use the juice and peel of regular limes. 12 servings
Crust
⅔ cup unbleached all purpose flour
⅔ cup sweetened flaked coconut
⅓ cup sugar
¼ cup (½ stick) unsalted butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
½ cup sour cream
1 cup sugar
5 large eggs
3 tablespoons fresh Key lime juice
2 teaspoons finely grated Key lime peel
¾ teaspoon vanilla extract
Tropical Dried-Fruit Chutney (see recipe)
CRUST: Preheat oven to 350°F. Stir flour, coconut, and sugar in medium bowl to blend. Drizzle melted butter over and stir until mixture sticks together. Press mixture firmly onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until golden brown, about 25 minutes. Cool crust. Wrap outside of pan with 3 layers of heavy-duty foil.
FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over crust. Place wrapped cheesecake in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Cover cake pan (not roasting pan) loosely with foil.
Bake 1 hour. Uncover and continue to bake until cake is just set in center when pan is gently shaken, about 20 minutes longer. Remove cake from water, remove foil, and place directly into refrigerator; chill uncovered overnight.
Cut around pan sides to loosen cake. Remove pan sides. Slice cake; serve with Tropical Dried-Fruit Chutney.
Tropical Dried-Fruit Chutney
Cooking dried fruits in Sherry and adding pineapple juice off the heat adds luscious moistness to the fruit; adding chopped mint and cilantro lends a sweet-savory touch. Dried mango, papaya, and pineapple are available at natural foods stores and specialty markets. Star anise, a star-shaped, slightly licorice-flavored seedpod, is available in the spice section of some supermarkets and at specialty food stores and Asian markets. Makes about 3 cups
1 vanilla bean, split lengthwise
1 cup imported dry Sherry
2 cinnamon sticks
2 whole star anise
1 cup ½-inch dice dried mango
1 cup ½-inch dice dried papaya
½ cup ½-inch dice dried pineapple
½ cup raisinsPineapple juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and chill until cold, at least 3 hours.
DO AHEAD: Chutney can be made 1 day ahead. Keep chilled.
Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad
The Tropics get dressed up: An intensely vanilla-flavored cheesecake—prepared with two vanilla beans—is covered with a guava gelatin topping and accompanied by a refreshing salad of mango and lime (with a splash of rum to up the Caribbean influence). Because the cheesecake needs to chill after baking and again after the guava topping is added, begin preparing this two days ahead. 8 to 10 servings
CrustNonstick vegetable oil spray
1¼ cups graham cracker crumbs
2 tablespoons sugar
¼ cup (½ stick) unsalted butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 large eggs
¾ cup sour cream
Topping
2 tablespoons plus ½ cup water
1 ¼-ounce envelope unflavored gelatin
½ cup sugar
2 cups guava nectar or guava juice
Mango-Lime Salad (see recipe)Sweetened flaked coconut, toasted
CRUST: Preheat oven to 350°F. Spray 8-inch-diameter springform pan with 2¾-inch-high sides with nonstick spray. Mix graham cracker crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake until crust is set and deep golden, about 12 minutes. Cool crust while making filling. Maintain oven temperature.
FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, then scrape in seeds from vanilla beans (reserve beans for another use); beat until smooth. Add eggs 1 at a time, blending well after each addition. Beat in sour cream. Pour filling over crust.
Bake cake until puffed, golden on top, set around edges, and center moves just slightly when pan is gently shaken, about 1 hour (top may crack). Cool 30 minutes. Chill uncovered overnight. Using back of spoon, smooth any cracks on top of cake.
TOPPING: Pour 2 tablespoons water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring sugar and remaining ½ cup water to boil in medium saucepan, stirring until sugar dissolves. Boil until reduced to ½ cup, about 3 minutes. Add guava nectar to sugar syrup; stir over medium-low heat just until mixture is hot. Add gelatin mixture and stir just until gelatin dissolves. Place in freezer until topping begins to thicken slightly but is still pourable, stirring occasionally, about 20 minutes. Spoon guava topping over cheesecake, spreading to edges. Chill until topping sets, at least 8 hours and up to 1 day.
Cut around pan sides to loosen cake. Remove pan sides. Cut cake into wedges and transfer to plates. Spoon Mango-Lime Salad alongside. Sprinkle with toasted coconut.
Mango-Lime Salad
This would also make a nice salad for brunch—especially topped with toasted coconut; the recipe is easy to double or triple. To choose a flavorful mango, smell the stem end. You should get a whiff of pine and peaches. The mango is ripe if it gives slightly when pressed gently. For tips on dicing a mango, see page 34. Makes about 2⅔ cups
3 firm but ripe mangoes, peeled, pitted, cut into ¼-inch cubes
4½ tablespoons sugar
3 tablespoons fresh lime juice
1½ tablespoons dark rum
1 tablespoon finely grated lime peel
Mix all ingredients in small bowl. Let stand at room temperature 30 minutes, tossing occasionally. Serve chilled or at room temperature.Technique Tip: Toasting CoconutToast the coconut on a rimmed baking sheet in a 350°F oven until it turns golden in spots, stirring occasionally so it toasts evenly, about 10 minutes.
Deep Dark Chocolate Cheesecake
For this rich, dense dessert, you’ll want to use a delicious, top-tier bittersweet chocolate (with a 70% cacao content) like Scharffen Berger; if it’s not available, try Valrhona, Callebaut, or Lindt. 12 servings
Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
¼ cup (½ stick) unsalted butter, melted
Filling
1 9.7-ounce bar Scharffen Berger bittersweet chocolate (70% cacao), chopped
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1¼ cups plus 2 tablespoons sugar
¼ cup natural unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
Topping
¾ cup heavy whipping cream
6 ounces Scharffen Berger bittersweet chocolate (70% cacao), chopped
1 tablespoon sugar
Bittersweet chocolate curls
CRUST: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Blend cookies and sugar in processor until cookies are finely ground. Add melted butter and process until well blended. Press crumb mixture evenly onto bottom (not sides) of prepared pan. Bake just until crust is set, about 8 minutes. Cool while preparing filling. Maintain oven temperature.
FILLING: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top.
Bake cheesecake until center is just set and top looks dry, about 1 hour. Cool 5 minutes. Cut around sides of pan to loosen cake. Place warm cake in pan in refrigerator and chill uncovered overnight.
TOPPING: Stir cream, chopped chocolate, and sugar in heavy medium saucepan over low heat until chocolate melts and topping is smooth. Cool slightly. Pour over center of cheesecake and spread to within ½ inch of edge, covering any cracks. Chill until topping is set, about 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover with foil and keep chilled.
Cut around pan sides again; remove pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Cappuccino Cheesecake
With espresso and chocolate flavors combined in the filling, this cheesecake is dessert and after-dinner coffee in one. Using semisweet chocolate chips will make this recipe go faster, but if you have a favorite semisweet or bittersweet chocolate, go ahead and use it—just be sure to chop it into chip-size pieces. 12 servings
8 whole graham crackers, crushed
5 tablespoons unsalted butter, melted
1½ cups sugar, divided
1½ cup heavy whipping cream
4 teaspoons instant espresso powder or coffee powder
1½ teaspoons vanilla extract
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
4 large eggs
2 tablespoons unbleached all purpose flour
1 cup semisweet chocolate chips
Chocolate curls (optional)
Preheat oven to 350°F. Mix graham crackers, melted butter, and ¼ cup sugar in medium bowl to blend. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust 10 minutes. Cool crust in pan on rack. Maintain oven temperature.
Combine cream, espresso powder, and vanilla in small bowl. Stir until espresso powder dissolves. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1¼ cups sugar, then eggs 1 at a time. Beat in flour, then espresso mixture. Stir in chocolate chips. Pour batter over crust.
Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool in pan on rack 30 minutes. Chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days. Cut around pan sides to loosen cake. Remove pan sides. Top cheesecake with chocolate curls, if desired.
Almond Joy Cheesecake
Here’s a delicious ode to the chocolate, coconut, and almond candy bars—coconut and almonds are even added to the crust. 10 to 12 servings
Crust
1½ cups graham cracker crumbs
1½ cups sweetened flaked coconut, toasted
½ cup sliced almonds, toasted
¼ cup sugar
½ cup (1 stick) unsalted butter, melted
Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Glaze
1 cup semisweet chocolate chips
¾ cup heavy whipping cream
1½ teaspoons vanilla extract
CRUST: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds, and sugar in processor. Add melted butter; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
FILLING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Fold in flaked coconut and coconut extract, then almonds. Pour batter over crust in pan.
Bake cake until puffed and no longer jiggling in center when pan is gently shaken, about 1 hour 15 minutes. Cool cake completely in pan on rack.
GLAZE: Combine chocolate chips, cream, and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but is still pourable, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Cut around pan sides to loosen cake. Remove pan sides and serve cake.
Black Forest Cheesecake
This is a cheesecake riff on Black Forest cake, the chocolate-and-cherry dessert named for Germany’s Black Forest. Sour cherry syrup is available at specialty foods stores and from online retailers such as amazon.com. 12 to 14 servings
Cherry Topping
1 pound frozen dark sweet cherries, thawed
¼ cup kirsch (clear cherry brandy)
¼ cup (about) Morello cherry syrup or sour cherry syrup
Crust
8½ ounces chocolate wafer cookies (from one 9-ounce package)
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
Filling
1½ cups chilled heavy whipping cream
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), coarsely chopped
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
¾ cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
Kirsch Whipped Cream
1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon kirsch (clear cherry brandy)
Chocolate curls (optional)
CHERRY TOPPING: Combine cherries and kirsch in medium bowl. Steep 6 hours, stirring occasionally.
Place cherries with juices in strainer set over medium bowl. Let drain 2 hours, shaking occasionally.
Pour cherry juices from bowl into 1-cup measuring cup; add enough cherry syrup to measure 1 cup. Pour 6 tablespoons juice mixture into heavy medium skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
CRUST: Generously butter 9-inch-diameter springform pan with 2¾-inch-high sides. Using on/off turns, finely crush cookies in processor. Add butter; using on/off turns, blend until mixture begins to stick together. Press crumb mixture onto bottom and 2 inches up sides of pan. Chill crust at least 30 minutes and up to 1 day.
FILLING: Preheat oven to 325°F. Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in eggs 1 at a time. Beat in chocolate mixture, then remaining cherry juice mixture and vanilla. Pour filling into crust.
Bake cheesecake until outer 2 inches of cake are firm but center still moves slightly, about 1 hour 15 minutes (top may crack). Cool completely in pan on rack. Top cake pan with paper towels and cover tightly with foil. Chill 1 to 2 days.
Remove foil and paper towels. Cut around pan sides to loosen cake; remove pan sides. Spread cherry topping over cake.
KIRSCH WHIPPED CREAM: Whisk cream, sugar, and kirsch in large bowl until peaks form. Spoon into center of cake. Top with chocolate curls, if desired.
DO AHEAD: Can be made 2 hours ahead; chill.
Let stand at room temperature 15 minutes before serving.
S’mores Cheesecake with Summer Berries
The ingredients for s’mores, that classic American cookout dessert, translate wonderfully into this chocolate cheesecake with a graham cracker crust and marshmallow topping. Serving juicy, in-season berries alongside is the crowning summery touch. 8 to 10 servings
Crust
9 whole graham crackers, finely ground in processor
3 tablespoons sugar
6 tablespoons (¾ stick) unsalted butter, melted
Filling
9 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
¾ cup sugar
⅛ teaspoon salt
¾ cup heavy whipping cream
3 large eggs
Topping
1 cup sugar
2 large egg whites, room temperature
3 tablespoons water
1 teaspoon cream of tartar
⅛ teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
½ teaspoon vanilla extract
1 1-pint container raspberries
1 1-pint container blueberries
CRUST: Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until crumbs are evenly moistened. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until set, about 12 minutes. Remove from oven and cool. Reduce oven temperature to 325°F
FILLING: Stir chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor; blend until smooth, occasionally scraping down sides of bowl. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides of bowl after each addition until batter is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Cut around pan sides to loosen cake. Chill uncovered until cold, at least 8 hours and up to 1 day.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
TOPPING: Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and salt in large metal bowl to blend. Set bowl over saucepan of simmering water and whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marsh-mallows soften, about 3 minutes. Set bowl with mixture over simmering water again. Using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla. Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes. Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake uncovered until cold.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled.
Cut around pan sides again; remove pan sides. Place cake on platter.
Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berries alongside.
Double-Decker Raspberry and White Chocolate Cheesecake
The raspberry flavor lends a nice summertime feeling to this dessert, but since the recipe calls for frozen raspberries, it can be made year-round. Leftover raspberry puree is delicious in club soda with a squeeze of lime. 12 servings
1 9-ounce package chocolate wafer cookies, coarsely broken
6 tablespoons (¾ stick) unsalted butter, melted
1 12-ounce package frozen raspberries, thawed, juices reserved
6 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1⅓ cups sugar
2 tablespoons unbleached all purpose flour
4 large eggs
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
½ teaspoon almond extractWhite chocolate curls (optional)
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Wrap outside of pan with 3 layers of heavy-duty foil. Place cookies in processor and blend until coarse crumbs form. Add melted butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool in pan on rack. Maintain oven temperature.
Press raspberries with juices through fine strainer into small bowl; discard seeds in strainer. Measure ½ cup puree to use for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then beat in eggs 1 at a time. Beat in whipping cream and vanilla. Transfer 2¼ cups batter to medium bowl; stir in melted white chocolate. Stir reserved ½ cup raspberry puree and almond extract into remaining batter in large bowl.
Pour raspberry batter into prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.
Bake cake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake cake until white chocolate filling is set in center, about 30 minutes. Remove cake pan from water bath and remove foil from pan sides. Chill hot cake uncovered until cold, at least 4 hours.
DO AHEAD: Can be made 2 days ahead; cover and keep chilled.
Cut around pan sides to loosen cheesecake; remove pan sides. Garnish cheesecake with white chocolate curls, if desired.
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Just because it has pumpkin in the filling and marshmallows on the top, don’t relegate this amazing cheesecake to just one month out of the year—friends and family will give thanks any time you make it. The sour cream in the topping provides excellent balance to the sweet marshmallows. 12 servings
CrustNonstick vegetable oil spray
2 cups gingersnap cookie crumbs
1 cup pecans
¼ cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
¼ cup (½ stick) unsalted butter, melted
Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons unbleached all purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
2 tablespoons vanilla extract
Topping
2 cups mini marshmallows or large marshmallows cut into ½-inch cubes
¼ cup whole milk
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup sour cream
CRUST: Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2¾-inch-high sides with nonstick spray. Blend cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add melted butter; using on/off turns, process until crumbs stick together. Press crumb mixture onto bottom and 2 inches up sides of prepared pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
FILLING: Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to blend after each addition and occasionally scraping down sides of bowl. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust.
Bake cake until edges begin to crack and filling is just set in center (filling will move only slightly in center when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Cut around pan sides to loosen cake; chill uncovered in cake pan overnight.
TOPPING: Stir marshmallows and milk in large saucepan over low heat until marshmallows are melted. Remove from heat; stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Fold sour cream into marshmallow mixture. Pour topping over cheesecake and spread evenly, leaving ½ inch plain border around edges. Chill to set topping, at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Cut around pan sides again. Remove pan sides. Cut cheesecake into wedges and serve.Technique Tip: A Clean SliceFor neat cheesecake slices, dip a thin-bladed knife into a large glass of very hot water before cutting (the cheesecake filling won’t stick to the hot blade). Dip the blade and wipe it clean after cutting each slice.
Crème Fraîche Cheesecake with Honey-Rum-Roasted Pineapple
Crème fraîche brings extra tanginess to this tropical-flavored cheesecake, while dark rum gives it a decidedly grown-up kick. 12 servings
Crust
1 cup graham cracker crumbs
¼ cup (½ stick) unsalted butter, melted
1 tablespoon sugar
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
¾ cup crème fraîche or sour cream
Topping
1 pineapple, peeled, cut into ½-inch-thick rounds, cored
1 cup water
¼ cup honey
2 tablespoons sugar
2 tablespoons dark rum
CRUST: Preheat oven to 350°F. Blend all ingredients in bowl until crumbs stick together. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch sides. Bake crust until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 3 layers of heavy-duty foil. Reduce oven temperature to 325°F.
FILLING: Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean (reserve bean for another use) and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Pour filling over crust. Place pan in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of cake pan.
Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath; remove foil. Chill uncovered until cold, at least 6 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Preheat oven to 400°F. Place pineapple rings on large foil-lined rimmed baking sheet. Bring 1 cup water, honey, sugar, and rum to boil in small saucepan, stirring until sugar dissolves. Boil 3 minutes, stirring occasionally. Spoon syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into ⅓-inch cubes; transfer pineapple and syrup to bowl.
DO AHEAD: Can be made 1 day ahead. Chill.
Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing pineapple in syrup separately.
Mascarpone Cheesecake with Balsamic Strawberries
Cheesecake gets an irresistible Italian accent with mascarpone (Italian cream cheese), biscotti, and balsamic vinegar. The vinegar is used along with sugar to macerate the strawberries, which gives them a tang that contrasts wonderfully with the rich, creamy cheesecake. You can find all three of these ingredients at Italian markets, of course, but many supermarkets carry them as well. 8 to 10 servings
1½ cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (¾ stick) unsalted butter, melted
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
8 ounces mascarpone cheese
1¾ cups plus 2 tablespoons sugar, divided
2 large eggs
3 cups quartered hulled strawberries (about 18 ounces)
¼ cup balsamic vinegar
Tightly wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with 3 layers of heavy-duty foil. Mix biscotti crumbs and melted butter in bowl until evenly moistened. Press crumb mixture evenly onto bottom (not sides) of prepared pan. Chill crust 30 minutes.
Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone, and 1¼ cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended after each addition. Spread cheese mixture evenly over crust in pan. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes. Transfer cake to rack; cool 1 hour. Remove foil from pan sides. Chill cake uncovered overnight.
DO AHEAD: Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.
Mix strawberries, remaining ½ cup plus 2 tablespoons sugar, and vinegar in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 30 minutes.
Cut cake into wedges. Spoon strawberries with juices alongside.
Cream Cheese vs. MascarponeCream cheese is a soft unripened cheese made of cow’s milk and cream (by law, it has to contain 33% milk fat)—and it’s far and away the most widely used ingredient in cheesecake. When cream cheese is called for in Bon Appétit recipes, the Test Kitchen specifies “Philadelphia-brand.” This is a result of side-by-side testings with several other brands, in which we found that the cheesecakes made with Philadelphia cream cheese set up far better than those made with other brands, which didn’t have the desired firmness after chilling.Mascarpone, sometimes called Italian cream cheese, is different from American cream cheese. Both are rich, but while cream cheese is dense, with a pronounced tanginess, mascarpone is mellower and more buttery and lends a lighter texture to the finished cheesecake. Mascarpone is fairly widely available in supermarkets these days, but if you can’t find it at yours, look for it in specialty foods stores or in Italian markets.
Mascarpone Cheesecake with Candied Pecans and Dulce de Leche
Dulce de leche—the Latin version of caramel sauce that is made with condensed milk—creates a rich layer atop the mascarpone cheesecake. If you don’t have time to make your own, you’ll find dulce de leche sold in jars with other ice-cream toppings at many supermarkets and at Latin markets. 14 servings
8 ounces purchased shortbread cookies
⅓ cup pecans
2 tablespoons (¼ stick) unsalted butter, melted
12 ounces Philadelphia-brand cream cheese, room temperature
2 8-ounce containers mascarpone cheese, room temperature
1½ tablespoons all purpose flour
1¼ cups sugar
1 teaspoon vanilla extract
½ teaspoon fresh lemon juice
4 large eggs, room temperatureCandied Pecans (see recipe)Dulce de Leche (see recipe)
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with 3 layers of heavy-duty foil. Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely in pan on rack. Reduce oven temperature to 325°F
Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition.
Pour filling over crust in pan. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake cheesecake until top is golden and cake is almost set (center 2 inches will move only slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake on rack 1 hour. Remove foil from pan sides. Chill cake uncovered overnight.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche.
Candied Pecans
These would also be good served on their own after dinner with coffee—or tossed in a salad. Makes about 1 cup
Nonstick vegetable oil spray
½ cup sugar
2 tablespoons waterPinch of cream of tartar
¾ cup pecan halves
Line rimmed baking sheet with foil; spray foil with nonstick spray. Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat. Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Using 2 forks and working quickly, separate pecans. Cool completely. Break candied pecans apart, leaving each pecan half intact with some crisp caramel attached.
DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Dulce de Leche
Dulce de leche is also delicious on ice cream, or you can even spread it on whole wheat toast. Makes about 1⅓ cups
1 cup heavy whipping cream
1 cup (packed) dark brown sugar
½ cup sweetened condensed milk
Combine cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.
Mascarpone Cheesecake with Quince Compote
This cheesecake, which requires baking only the crust, has a silky texture that may remind you of panna cotta, the Italian custard dessert. The cake is made with mascarpone (Italian cream cheese), heavy cream, and gelatin instead of regular cream cheese and eggs. This would be a delicious addition to a Thanksgiving feast. 12 servings
1⅓ cups pecans, toasted
½ cup walnuts, toasted
½ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, melted
3½ cups heavy whipping cream, divided
¼ cup water
3½ teaspoons unflavored gelatin (from 2 envelopes)
3½ cups plus 2 tablespoons mascarpone cheese (measured from four 8-ounce containers)
1¼ cups powdered sugar, siftedQuince Compote (see recipe)
Preheat oven to 375°F. Coarsely grind all nuts and brown sugar in processor. Add melted butter and blend well. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.
Pour 3 cups cream into medium bowl. Pour ¼ cup water into medium heatproof bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining ½ cup cream into gelatin. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Add cream-gelatin mixture and beat just until blended. Pour filling over cooled crust. Cover and chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Cut around pan sides to loosen cheesecake. Remove pan sides. Place cake on platter. Cut cake into wedges and serve with Quince Compote.Ingredient Tip: QuinceAn ancient apple-like fruit used extensively in Asia and the Mediterranean, the quince is extremely hard, so is always cooked in recipe preparations. It’s used in preserves because of its high pectin content, and also in savory dishes like stews.
Quince Compote
Quinces are golden yellow fruits that look a bit like pears, but are rounder and harder. Cooking transforms them from astringent to mellow. Look for them at the market in the fall. Makes about 3 cups
4 pounds quinces, peeled, quartered, cored, cut into ½-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise
Bring quinces, water, sugar, and wine to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight. Remove vanilla bean before serving.
Almond Cheesecake with Sour Cream and Blackberries
This cake gets intense almond flavor from almond paste, almond extract, and ground almonds—and that flavor pairs beautifully with the blackberry and sour cream topping. Almond paste can be found in the baking section of most supermarkets and at specialty foods stores and some online retailers. 8 to 10 servings
Crust
1 7-ounce tube almond paste
6 whole graham crackers, coarsely broken
½ cup whole almonds, toasted, cooled
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
Filling
½ cup sugar
2 8-ounce packages Philadelphia-brand cream cheese, cut into 1-inch pieces, room temperature
3 large eggs
½ cup heavy whipping cream
¼ teaspoon almond extract
Topping
1 cup sour cream
3 tablespoons plus ½ cup sugar, divided
1 pound frozen blackberries, thawed, drained, juices reserved
1½ teaspoons unflavored gelatin
CRUST: Preheat oven to 350°F. Set aside ½ cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers, and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press crumb mixture over bottom and 2 inches up sides of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake until crust darkens in color, about 10 minutes. Cool crust. Maintain oven temperature.
FILLING: Wipe out processor. Blend sugar and reserved ½ cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream, and almond extract and blend until just combined, occasionally scraping down sides of bowl. Pour filling into crust.
Bake cake until just set in center and beginning to crack at edges, about 40 minutes. Cool 10 minutes. Maintain oven temperature.
TOPPING: Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1½ hours.
Mix remaining 2 tablespoons plus ½ cup sugar and reserved berry juices in heavy small saucepan. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir mixture over low heat until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Chill berry topping until cold and beginning to set, stirring occasionally, about 1½ hours.
Spoon berry topping over chilled cake. Chill uncovered until berry topping is fully set, at least 3 hours and up to 1 day.
Hazelnut Praline Cheesecake
Using cake flour for the crust is important: It is lower in protein than all purpose flour and results in a more tender crust. The praline gives nutty flavor and crunchy contrast to the rich cheesecake filling. Wrapping a triple layer of foil around the cake pan provides a seal that guards against leaking when the cake is in the water bath. 12 servings
1¼ cups cake flour
½ cup plus 2 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
¼ cup (packed) golden brown sugarHazelnut Praline (see recipe)
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
2 tablespoons unbleached all purpose flour
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
4 large eggs
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Blend cake flour, butter, and brown sugar in processor until moist clumps form. Press crust mixture onto bottom (not sides) of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with 3 layers of heavy-duty foil.
Reserve ½ cup Hazelnut Praline for garnish. Grind remaining praline to powder in processor. Using electric mixer, beat cream cheese and 1 cup sugar in large bowl until smooth. Beat in all purpose flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder. Pour filling over crust.
Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until center is just set, about 1 hour 20 minutes.
Transfer cake to rack. Cut around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Chill cake uncovered overnight.
DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Cut around pan sides again. Remove pan sides. Transfer cake to platter. Mound reserved ½ cup coarsely crushed Hazelnut Praline in center of cake and serve.
Hazelnut Praline
This distinctive praline uses hazelnuts instead of the traditional almonds or pecans. Husked hazelnuts are often available at specialty foods stores, but it’s easy enough to toast and husk them yourself—see the guidelines on page 36. Makes about 10 ounces
Vegetable oil
¾ cup sugar
¼ cup water
1 cup hazelnuts, toasted, husked
Lightly oil baking sheet. Combine sugar and ¼ cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Add hazelnuts and stir until well coated, about 1 minute. Carefully pour hot praline onto prepared baking sheet. Cool until praline hardens. Break praline into pieces. Transfer to resealable plastic bag. Using rolling pin or mallet, coarsely crush praline.
DO AHEAD: Can be made 1 month ahead. Wrap airtight and freeze.
Pistachio Brittle Cheesecake
Stained-glass-like shards of amber-colored pistachio brittle stand on edge atop the cheesecake, creating a truly gorgeous dessert. The cake should be refrigerated overnight, but wait until you’re ready to serve it before arranging the pieces of brittle on top. 10 to 12 servings
Crust
1 5½-ounce package shortbread cookies
½ cup unsalted natural pistachios
¼ cup sugar
¼ cup (½ stick) chilled unsalted butter, diced
Filling and Topping
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1¼ cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2¼ cups sour cream, divided
½ cup pear nectar
2 tablespoons unbleached all purpose flour
2 teaspoons vanilla extract
5 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
Pistachio Brittle (see recipe)
CRUST: Preheat oven to 350°F. Blend shortbread, nuts, and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press crust mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Wrap outside of pan with 3 layers of heavy-duty aluminum foil. Bake crust until golden, about 15 minutes. Cool crust. Maintain oven temperature.
FILLING AND TOPPING: Beat cream cheese, sugar, and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour, and vanilla; beat until blended. Pour filling over crust.
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cake to rack; cool 10 minutes.
Meanwhile, stir white chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool chocolate to lukewarm; whisk in remaining 1¼ cups sour cream.
Spread topping over warm cake. Chill cake uncovered overnight. Cut around pan sides to loosen cake; remove pan sides. Place cake on platter. Stand Pistachio Brittle pieces on edge in topping on cheesecake.
Pistachio Brittle
In addition to being an impressive cheesecake topping, this brittle makes a delicious gift; break it into shards and wrap in iridescent cellophane. Makes 12 to 16 pieces
Nonstick vegetable oil spray
1 cup sugar
¼ cup water
¼ cup unsalted natural pistachios
Spray baking sheet with nonstick spray. Stir sugar and ¼ cup water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Stir nuts into caramel and immediately pour onto prepared baking sheet. Working quickly and carefully (caramel is very hot and hardens fast), press tip of small knife into edge of caramel and stretch gently. Continue stretching at several points around edge of caramel to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely.
Break brittle into irregular pieces.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Peanut Butter-Brownie Cheesecake
This recipe combines two homey favorites: A peanut butter-cream cheese filling is baked in a brownie crust. For the best texture, don’t use old-fashioned or freshly ground peanut butter; you’ll get better results with a creamy variety. 12 servings
Crust
3 ounces unsweetened chocolate, chopped
¼ cup (½ stick) unsalted butter, diced
½ cup sifted unbleached all purpose flour (sifted, then measured)
⅛ teaspoon salt
⅛ teaspoon baking powder
2 large eggs
1 cup (packed) golden brown sugar
1½ teaspoons vanilla extract
½ ounce bittersweet or semisweet chocolate, finely chopped
Filling
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup (packed) golden brown sugar
3 large eggs
½ cup sour cream
1⅓ cups creamy peanut butter
Topping
¾ cup sour cream
2 teaspoons sugar
½ cup creamy peanut butter
CRUST: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Dust pan lightly with flour; tap out excess.
Stir unsweetened chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool. Whisk flour, salt, and baking powder in small bowl to blend. Using electric mixer, beat eggs and brown sugar in medium bowl until very thick, about 4 minutes. Scrape down sides of bowl. Beat in melted chocolate mixture, vanilla, and chopped bittersweet chocolate. Add flour mixture and beat until just blended.
Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool bottom crust in pan in freezer 15 minutes. Maintain oven temperature.
FILLING: Blend cream cheese and brown sugar in processor until smooth. Add eggs and sour cream; using on/off turns, process until mixture is smooth, occasionally scraping down sides of bowl. Using on/off turns, blend in peanut butter. Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling (filling will not be as high as brownie batter).
Bake until center of cheesecake is gently set and brownie sides have fallen to form 1-inch-wide ring around filling, about 30 minutes.
TOPPING: Whisk sour cream and sugar in small bowl to blend. Spread evenly atop hot cheesecake to within ¾ inch of edge. Bake cheesecake 1 minute longer.
Set cake on rack. Cut around top edge of pan sides to loosen cake. Cool cake completely. Place peanut butter in pastry bag fitted with small (No. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Chill cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill cake overnight.
Cut around pan sides to loosen cake. Remove pan sides. Transfer cheesecake to platter. Cut into wedges and serve.
Baklava Cheesecake
Inspired by the flaky, honey-sweetened Middle Eastern dessert pastry, this cheesecake forgoes the usual cookie- or cracker-crumb crust and is instead sandwiched between fine layers of phyllo pastry. To clarify butter, simmer it over low heat for a few minutes, then let it cool 5 minutes. Skim off the foamy top, then spoon the clear (clarified) butter into a small bowl. Discard the milk solids in the bottom of the pan. 16 servings
Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup clover honey
¼ cup fresh lemon juice
2 teaspoons vanilla extract
6 large eggs
Pastry
½ cup (1 stick) unsalted butter, clarified
1 pound fresh phyllo pastry sheets or thawed frozen phyllo (each sheet about 17×11 inches)
Topping
½ cup walnuts
½ cup blanched almonds
1 tablespoon plus ½ cup sugar
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, clarified
¼ cup water
1 tablespoon fresh lemon juice
1 1½-inch piece cinnamon stick
1 tablespoon Cognac or other brandy
FILLING: Position rack in lower third of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in honey, then lemon juice and vanilla. Beat in eggs 1 at a time.
PASTRY: Brush 10-inch-diameter springform pan with 2¾-inch-high sides with clarified butter. Arrange 1 phyllo pastry sheet with long edge parallel to edge of work surface (cover remaining sheets with dampened towel to prevent drying). Brush left half of pastry with clarified butter; fold right half over. Brush top of pastry with butter; place in prepared pan, buttered side up, leaving 5-inch overhang at 1 side. Cover with another dampened towel. Butter and fold second pastry sheet in same way and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. (Wrap remaining phyllo pastry sheets airtight and chill to make topping later.)
Whisk filling to reblend; pour into crust. Fold pastry overhang over filling, pressing gently to make flat surface. Bake until pastry is light brown and filling is firm to touch, about 50 minutes. Cut around pan sides to loosen cake; remove pan sides. Using toothpick, poke several holes in top of cake to allow steam to escape. Cool cake completely on rack. Chill uncovered 1 day, then cover and keep chilled 1 more day to mellow flavors.
TOPPING: Preheat oven to 350°F. Cover rimmed baking sheet with 2 sheets of parchment paper. Coarsely grind all nuts, 1 tablespoon sugar, and cinnamon in processor. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10-inch-diameter springform pan atop pastry stack. Using sharp knife, cut around inside rim of pan through entire pastry stack, making 10 pastry rounds. Cover rounds with damp towel. Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim with clarified butter. Place 1 pastry round inside pan rim on baking sheet and brush with butter. Repeat with 4 more pastry rounds. Spread nut mixture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with several drops of water. Bake pastry until crisp and golden, about 30 minutes.
Meanwhile, stir remaining ½ cup sugar, ¼ cup water, and lemon juice in heavy small saucepan over low heat until sugar dissolves. Add cinnamon stick; increase heat to medium and boil until mixture reduces to syrup, about 4 minutes. Remove from heat. When bubbles subside, stir in Cognac.
Flatten the pastry that is atop cake. Remove pan rim from topping. Set topping on cake, using large spatula. Recut wedges in topping. Replace pan rim on assembled cake. Immediately pour hot syrup all over topping. Cool 1 hour. Chill cake 1 to 6 hours. Let cake stand at room temperature for 20 minutes before serving.
Upside-Down Honey Cheesecakes
These crustless, upside-down cheesecakes have a built-in sauce: When the ramekins are inverted, a gooey honeyed topping is revealed. Since these are individual cheesecakes, you’ll need twelve ¾-cup ramekins or custard cups to bake them in. Makes 12
1 cup sugar
⅓ cup honey
¼ cup (½ stick) unsalted butter
⅓ cup water
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
⅔ cup (packed) golden brown sugar
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
4 large eggsAssorted fresh berries
Preheat oven to 300°F. Butter twelve ¾-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat. Add ⅓ cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between two 13×9×2-inch metal baking pans and chill while preparing filling.
Using on/off turns, blend cream cheese and brown sugar in processor, occasionally scraping down sides of bowl. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between each addition. Divide filling equally among ramekins. Add enough hot water to baking pans to come halfway up sides of ramekins.
Bake cheesecakes until set, about 35 minutes. Remove from pans and chill uncovered until firm, about 1 hour.
DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Cut around sides of ramekins. Invert cheesecakes onto plates, spooning any remaining topping in ramekins over. Garnish with berries.
Individual Cheesecakes with Mixed Berry Sauce
Sometimes smaller is better—when it means everyone gets his or her own dessert. Custard cups, ramekins, or even ovenproof ceramic teacups are good vessels for these little cheesecakes. Just make sure they hold 10 ounces (1¼ cups). Makes 6
Crust and Cake
2 cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces)
¼ cup (½ stick) unsalted butter, melted
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
¾ cup sugar
½ teaspoon vanilla extract
2 large eggs
2 large egg yolks
Berry Sauce
¼ cup (½ stick) unsalted butter
¼ cup sugar
2 ½-pint containers raspberries
2 ½-pint containers blueberries
6 tablespoons black raspberry liqueur (such as Chambord) or black currant liqueur (such as crème de cassis)
CRUST AND CAKE: Preheat oven to 325°F. Butter six 1¼-cup custard cups. Stir ground cookies with melted butter in medium bowl until crumbs are evenly moistened. Press 3 tablespoons crumb mixture evenly onto bottom of each custard cup; reserve remaining crumb mixture.
Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl. Add eggs and egg yolks 1 at a time, blending well after each addition. Divide filling equally among prepared cups. Sprinkle reserved crumb mixture evenly atop filling. Place custard cups in large roasting pan. Add enough hot water to roasting pan to reach halfway up sides of cups.
Bake cheesecakes until set in center, about 45 minutes. Remove cakes from water bath. Cool completely. Cover cakes with plastic wrap and chill until cold, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
BERRY SAUCE: Melt butter in medium skillet over high heat. Mix in sugar. Add raspberries and blueberries; toss until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur.
Cut around cup sides to loosen cheesecakes. Turn cakes out onto plates. Pour warm berry sauce around cakes and serve.
Fixing the CracksCheesecakes often crack a bit on the top, and the most likely culprit is overbaking. To prevent cracks, start checking doneness 5 to 10 minutes before the indicated cooking time. When the center two to three inches of the cheesecake are still slightly jiggly (give the cake pan a gentle nudge to check), remove the cake from the oven. The residual heat will set the very center.But if a cheesecake cracks despite your best efforts, there are a few quick fixes.Cool the cheesecake completely, then cover the crack by mixing 1 cup of sour cream with 1 tablespoon of sugar. Spread the sour cream mixture over the cheesecake, filling the crack, then bake the cheesecake at 350°F for 5 minutes just to set the topping. Refrigerate until cold. A few pretty strawberries can hide any remaining cracks.Or mix up a streusel (for instance, a streusel topping from one of the crisp or crumble recipes in the Fruit Desserts chapter), scatter it over a cookie sheet, and bake it. Just before serving, sprinkle the streusel strategically over the cheesecake.
Coeur à la Crème
This classic heart-shaped dessert is basically a no-bake, crustless cheesecake. For an extra treat, use small wild strawberries (fraises des bois) if available. They’re sometimes available at farmers’ markets in spring and early summer. Makes 4
4 10×10-inch squares cheesecloth
1 8-ounce package Philadelphia-brand cream cheese, room temperature
1 cup crème fraîche or sour cream
6 tablespoons powdered sugar, divided
1 teaspoon fresh lemon juice
½ teaspoon vanilla extractPinch of salt
1 pound small strawberries, hulled, quartered (about 1⅔ cups)
Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Divide mixture among molds. Fold cheesecloth over mixture. Place molds on rimmed baking sheet; cover with plastic wrap. Chill at least 4 hours and up to 1 day.
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