Cranberry Layered Cheesecake

From the kitchen of One Perfect Bite...I was seduced by its color and because I'm weak, this five layered cranberry confection ended up on my table. I normally don't make desserts that are this involved. As a matter of fact, I rarely make cheesecakes at all. I love them, mind you. I just can't convince myself that the protein packed into all that cream cheese offsets the fat and calories that keep the protein company. The first time I saw this cake was on the table of an accomplished cake decorator. It was gorgeous and its garnet glow snared me before reason could take hold. I made a homely version of the cake, one precious time consuming layer at a time, and thought that would be the end of it. I never dreamed Bob would like it. He did and now I'm dealing with a case of unintended consequences. I'll have to make the cake again. The cake begins with an almond flavored crust that is partially filled with a sweetened cheese custard and then topped with a cranberry filling. The garnet layer is then smothered with the rest of the custard before being topped with sweetened sour cream. The cake bakes a considerable while, and then is cooled and chilled for a considerable while, before a final layer of cranberries crown the cake and decorations of almond whipped cream are applied. It is a lovely tangy cake that provides irresistible color on the holiday table. The recipe was developed by Teri Rasey for Taste of Home magazine. Despite the work, I'm glad to recommend this cake to you. I've made a few changes to the original recipe. which you can find here. My version of the recipe appears below. I suggest that you add salt and almond extract to the crust and that you eliminate the ground almonds from the whipped cream. Let the cake chill for 24 hours before serving. This is a very nice recipe and, if you like cheesecake, it will be a great addition to your files. Here's how it's made.

Cranberry Layered Cheesecake...from the kitchen of One Perfect Bite courtesy of Teri Rasey and Taste of Home magazine

Ingredients:
Pastry Layer
1/2 cup dried cranberries
2 cups cake flour
1/2 cup ground almonds
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup cold butter, cubed
Cranberry Layer
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup cranberry juice
2 cups fresh or frozen cranberries
Cream Cheese Layer
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
Sour Cream Topping
2 cups (16 ounces) sour cream
1/4 cup sugar
2 teaspoons vanilla extract
Whipped Cream Topping
1 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon almond extract

Directions:
1) In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar, salt and almond extract; process until blended. Add butter; pulse just until crumbly.
2) Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
3) In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
4) In a large bowl, beat cream cheese, vanilla and sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
5) Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
6) Beat cream with sugar and almond extract until stiff peaks form. Pipe around top edge of cheesecake. Yield: 16 servings.

You might also enjoy these recipes:
Caramel Cheesecake - Wild Yeast
Mini Bourbon Pumpkin Cheesecakes - Dessarts
Caramel Apple Cheesecake Pie - The Sweet's Life
German Cheesecake - Anja's Food 4 Thought
Pumpkin Toffee Cheesecake - The Other Side of 50
Pumpkin Cheesecake - Simply Recipes

Toasted Coconut and Lime Layer Cake

From the kitchen of One Perfect Bite...This cake is a melange of bits and pieces taken from other places. The first time I assembled it, the planets must have been aligned and Lady Luck deemed to smile my way. I wanted to make a coconut cake but needed a way to beat back its sweetness. I happen to have lime curd in the refrigerator and decided to use it to fill the cake. The next step was to find an icing that was compatible with coconut and lime. I found a lovely cream cheese frosting that was perfect once its taste was heightened with the addition of coconut extract. The frosted cake looked awfully white, so I decided to add color by toasting the coconut that is classically used to cover its surfaces. While the pros have nothing to fear, this cake has become a favorite of ours. I made it for this weekend because it is fairly easy to transport and does not need constant refrigeration. The layers are a cross between a sponge and a pound cake, so it is more dense than many of the layer cakes that are currently so popular. It can handle a little jostling without collapsing and spots can be covered with additional toasted coconut. The next time I make this, I plan to split the layers in order to use more of the lime curd I so love. I hope you'll try this cake. It really is quite lovely. Here's the recipe.

Toasted Coconut and Lime Layer Cake...from the kitchen of One Perfect Bite

Coconut Layer Cake courtesy of Bon Appetit
Ingredients:
2-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lépez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk

Directions:
To make layer cake:
1) Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla and coconut extracts. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
2) Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
3) Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Yield: 10 to 12 servings.

Lime Curd Filling - recipe found HERE

Coconut Cream Cheese Frosting courtesy of One Perfect Bite
Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1/2 stick unsalted butter, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract

Directions:
Place cream cheese in a medium bowl and beat until smooth and fluffy. Add butter and beat to blend. Add sugar and vanilla and coconut extracts and beat until well blended. Add drops of milk or cream, if needed, to make a spreadable consistency. Yield: 3 cups.

Final Assembly
Ingredients:
2 cups toasted sweetened shredded coconut

Directions:
Place 1 cake layer on cake plate. Spread 1 cup lime curd over cake layer. Top with second cake layer. Spread frosting over top and sides of cake. Sprinkle toasted coconut over cake, gently pressing into sides to adhere. The cake can be prepared 24 hours before serving. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.

You might also enjoy these recipes:
Key Lime and White Chocolate Cake Squares - One Perfect Bite
Coconut Banana Cream Pie - Coconut Recipes
Strawberry Coconut Thumbprints - Big Black Dog
White Mountain Coconut Cupcakes - Cookie Madness
Coconut Bread - Bored Cook in Kitchen
Coconut Pistachio Truffles - Anja's Food 4 Thought
French Coconut Pie - Home Cooking and Baking

Strawberry Cheesecake Ice Cream - Pink Saturday

From the kitchen of One Perfect Bite...I have a fondness for good ice cream that was acquired late in life. It was not something I had regularly as a child. It had nothing to do with money. The freezer compartments of old refrigerators were small cubical affairs designed to make ice cubes and hold very little else. Options for ice cream lovers were limited. A very few had ice cream freezers and could make their own. Most families, however, would send their fastest runner to the deli to pick up a pint that was brought home to be sliced and shared by all. Half gallons of ice cream weren't generally available until the 1950's when larger refrigerators made their storage possible. Among the group who relied on runners, Neapolitan was, by far, the most popular flavor because of its three cream appeal. Some of us were even more fortunate and could count on the Good Humor man to supplement the deli runs. He came through our neighborhood three times a week and, urchins that we were, a neighborhood watch was formed to spot him and spread the word he was on his way. Only Santa Claus was treated with more reverence and affection than the Good Humor man. Allowances rarely covered the cost of ice cream, but Popsicles were only a dime and you could tell who had what flavor by the color of the mustache around their lips. I know that in later years he became persona non grata, but for those of us who stood ready at the curb with pennies in our hands, his chimes were a symphony. As the ice cream man fades into history so, too, does Gourmet magazine. This lovely recipe is a reminder of why so many of us regret its passing. Here's how Gourmet's strawberry cheesecake ice cream is made.

Strawberry Cheesecake Ice Cream...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
1 pint (12-oz.) strawberries, hulled and coarsely chopped
1 package (8-oz.) cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 cup heavy cream

Directions:
1) Combine strawberries, cream cheese, sugar, milk, lemon juice and salt in a blender jar. Puree just until smooth. Transfer to a bowl and stir in cream. Chill until very cold.
2) Freeze mixture in ice cream maker. Transfer to an airtight container and freeze to harden. Yield: 1 quart.

You might also enjoy these recipes:
Fresh Mint Ice Cream - One Perfect Bite
Ice Cream Crunch Cake - One Perfect Bite
Sweet Corn Ice Cream - One Perfect Bite
VVanilla Ice Cream - David Lebovitz
Bailey's Ice Cream with Chocolate Shavings - The Pioneer Woman
Raspberry Semifreddo - Chocolate Shavings
Coconut Ice Cream - Baking Bites

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Cream Cheese and Pepper Jelly Spread - Pink Saturday

From the kitchen of One Perfect Bite...This is a new take on an old party favorite. Most folks have been at casual affairs where a brick of cream cheese, covered with pepper jelly, is served to guests. Many of us have prepared it for parties of our own and would agree that it is great football food. It's the essence of simplicity and, as such, is a boon for a busy host or hostess. While it's delicious, I do have a problem with its appearance. Once touched, the offering quickly begins to look like the remains of a massacre. Now I probably have a newfangled version of the "princess and the pea" syndrome, but I hate the way it looks, so, I took it upon myself to make something that would hold up better on the table. The ingredients have been only slightly altered and this new version retains the flavor of the old but is prettier for a longer period of time. It is important to note that the proportion of pepper jelly added to the cheese should not be increased. If that measurement is wrong you'll end up with a dip rather than a spread. The cheese will also need some additional heat added to it as it's whipped. While the recipe calls for cream cheese, you can replace one-third of that with chevre if you'd prefer another layer of flavor in the spread. I have also added additional heat to the mix. While I use Sriracha because I like its finished taste, any hot chili sauce sauce can be used. Just remember the pepper jelly adds heat as well, so go at it carefully. Red pepper jelly and chili sauce will give the spread a salmon hue. If you prefer a colorless spread, a plain pepper jelly can be used. Here's how the spread is assembled.

Cream Cheese and Pepper Jelly Spread...from the kitchen of One Perfect Bite

Ingredients:
1 (10.5-oz.) jar red pepper jelly
12 ounces cream cheese
1 to 2 teaspoons hot chili sauce (i.e. sriracha)

Directions:
1) Place jelly in bowl of a small food processor or blender. Pulse until mixture becomes spreadable. Set aside.
2) Beat cream cheese in a small bowl until light and fluffy. Stir in 1/3 cup pepper jelly and 1 to 2 teaspoons hot chili sauce. Mix well.
3) Turn half of cheese mixture into a small serving bowl. Gently spread 1/3 cup pepper jelly over surface of cheese. Top with remainder of cheese. Spread top with remaining pepper jelly. Serve with rice crackers or another cracker of your choosing.
Yield: 1-1/2 cups.

You might also enjoy these recipes:
Liptauer Cheese Spread - One Perfect Bite
Roasted Red Pepper and Sun-Dried Tomato Spread - One Perfect Bite
Pumpkin Butter - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.