Monday, April 27, 2009

CHEESECAKE & JELLY - THE DARING BAKERS

Wow, time passes extremely fast! The end of April has arrived and it is once again time for us, The Daring Bakers , to blog about our latest baking trial (and errors)...

Although, I've aready made quite a few cheesecakes in the past, it is always a big pleasure for me to bake that classic US treat and test new recipes. I must say that this month was very particular as not only did I have to make one cheesecake for The Daring Bakers, but I also had to bake 6 different cheesecakes which had been ordered for a "tasting session". So, instead of making my challenge at the very last minute, as it is generally my habit, I had to get really organized and complete my task more than two weeks before the deadline.

Since I had not much time to create anything extraordinary and was in a bit of a hurry (a busy month), I opted for a "Lemon-Scented Cheesecake With A Gingery Speculos Crust & Redcurrant Jelly Decorations". That simple cheesecake was quite easy to make and required not much energy, but, hell, it did taste heavenly!

Making that cheesecake was a troubleless and
effortless exercise for me. I whipped mine in no time and was very pleased with the result as it never cracked and looked so beautifully pristine and perfect. A real beauty!

This recipe is faultless, although, I must say that I personally prefer when my crusts have been previously backed as, in that way, it ensures them to have a better texture and to be more crunchy and less "soggy", wet and soft.

Anyway, I particularly liked the texture of this cheesecake as it was creamy to please, delightfully light and so smooth. Taste-wise it was paradisiac. The flavors I chose (lemon, ginger, cinnamon and redcurrant) were just right and blended well together in order to create a refreshing as well as spicy dessert which's ambrosial aspect sends you straight to heaven on a one way ticket! And I really love the way the acidulated jelly contrasts with the roundness of the cheesecake.

The April 2009 challenge is hosted by Jenny from "Jenny Bakes" (US). She has chosen Abbey's Infamous Cheesecake as the challenge. So, I really want to thank Jenny for having chosen that gorgeous and refreshing recipe!

~ Abbey's Infamous Cheesecake ~
Recipe by Abby T. and adapted by Rosa @ Rosa's Yummy Yums 2009.

Ingredients for the "Crust":

2 Cups (180g) Speculos crumbs
1 Stick (120g) Unsalted butter, melted
2 Tbs (30g) Castor sugar
1 1/2 Tsps Ground ginger
1 Tsp Pure vanilla extract
Ingredients for the "Cheesecake":

3 Sticks of Cream cheese (total of 720g), at room temperature
1 Cup (210g) Castor sugar
3 Large eggs (2x53g + 1x63g)
1 Cup (240g/ml) Heavy cream 35% fat
2 Tbs Lemon juice The zest of organic lemon or 1 1/2 Tsps Lemon essence
1 Tbs Pure vanilla extract
Ingredients for the "Jelly":
540g Redcurrants, fresh or frozen
3/4 Cup Castor sugar
6 Sheets gelatine

Method for the "Crust":
1. Wrap the bottom of the pan in a triple layer of aluminum foil. Mix together the crust ingredients and press into the pan. Set crust aside.

Method for the "Cheesecake":
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs,
one at a time, fully incorporating each before adding the next (Make sure to scrape down the bowl in between each egg). Add heavy cream, vanilla, lemon juice, zest or extract and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pa
n and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

5. Bake 45 to 55 minutes, until it is almost done (This can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center and look wobbly. You don't want it to be completely firm at this stage). Close the oven door, turn the heat off, and let rest in the cooling oven for one hour (This lets the cake finish cooking and cool down gently enough so that it won't crack on the top). After one hour, remove the cheesecake from the oven and lift carefully out of water bath. Let it finish cooling on a rack, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Method for the "Jelly":
6. Put the redcurrants and the sugar in a pan.
7. Bring to the boil and let simmer for 6 minutes, then let cool.
8. Put the gelatine sheets in cold water and set aside.
9. Mix the redcurrants in a blender and sieve.
10. Strain the gelatine and put it in a pan over low heat.
11. Once the gelatine sheets have mleted completely, add a cup redcurrant puree and mix well.
12. Add that mixture to the redcurrant puree and stir well.
13. Grease a tray and pour the mixture into it (the jelly should have a certain thickness - 1 inch/2cm), so choose the tray accordingly).
14. Let set, overnight.
15. With a cookies cutter, cut out shapes and decorate the cheesecake with the cut out jelly.

Remarks:
Instead of using a springform pan you can use one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away. You can also use any other pan/dish that hasn't gor a removable bottom.
You are free to press the crust just into the bottom or up the sides of the pan too - baker's choice.
While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served, so please plan accordingly!
It is best to keep the cheesecake in the fridge for 24 hours as the taste and texture improves. A cheesecake can be kept up to a week in the fridge and 1 month in the freezer (well wrapped, of course!).

Here are links with useful tips:
Diana's Desserts (see link)
Food & Cooking on Squidoo (see link)

Serving suggestions:
Serve this cheesecake for dessert or afternoon tea.
It is best eaten with a good cup of tea or some water as it is very rich!


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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones! C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous.

Vous y trouverez cette recette en version française:
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

149 comments:

  1. Mine was a little too rich. Love the flavour.

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  2. It was a lovely recipe wasn't it? Yours looks lovely

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  3. Ooh! That jelly had me won over...it looks fantastic Rosa!

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  4. Red Current Jellies sounds super yummy. Cheesecake always sounds good, but those make it extra special.

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  5. Hi Rosa!
    Thanks for stopping by my place. This cheesecake is amazing. Those flavors are incredible! It's beautiful as well. :) You're such a wonderful cook. I've been trying to cook more lately but I will never ever get up to your standards. LOL!

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  6. Rosa!! je crois que ça y est nous sommes tous au paradis grâce à toi, tu es une fée
    bises

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  7. Gorgeous photos! Your cheesecake is so beautiful, and the flavors sound absolutely delicious. :)

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  8. Beautiful combination of flavors and the reslut is gorgeous; it does look so smooth and creamy. I love the red current jelly shapes and I bet that tangy red current flavor was perfect with the cheesecake. I'd love to try making jelly shapes like this.

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  9. Cheesecake heaven indeed Rosa...love the jelly on top too!Great flavours you got in there...very yum!! This was a fun challenge indeed!

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  10. Ce cheese cake est magnifique et super tentant.
    Bises et bonne semaine

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  11. The jelly decorations are so original and cute!

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  12. Lemon, ginger, cinnamon and redcurrant a great and sense heightening combination. Just love the jelly cut-outs the colour is super. Thanks for your comments on my blog the last few challenges they really are very encouraging to me. I visit your blog often and I always like it. Yours from Audax

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  13. Ton cheese-cake est superbe tout comme les photos. Comme je suis chez ma soeur, je peux même faire une provision de Philadelphia.

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  14. You did wonderful again! (I remember you making another cheesecake equally beautiful a while ago.)

    I am yet to make mine :D

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  15. il est superbe et les photo très tentante !! bise sandra

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  16. Dear Rosa... It is so perfect! Very yummy and gorgeous! Fantastic. What could I say... You're very very talented !

    Cheers,

    Miette.

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  17. oh, c'est super l'idee deco! chou comme tout.

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  18. Aww, how creative Rosa! Superb!

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  19. Allo ROsa,
    J'adore ton idée de décorer ce cheesecake avec un jeel-o maison.Cela me rappelle vaguement les cheesecake que ma maman faisait dans mon enfance.
    Il est vraiment beau et je corquerais dedans avec plaisir et gourmandise,,,
    Bonne semaine à toi!

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  20. C'est affreusement bon cette petite tuerie...

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  21. Il a l'air délicieux ton cheese-cake et c'est très mignon avec les formes en gelée.

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  22. De Très Belles Photos et ta "décoration" est très originale, j'adore !

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  23. Wow, your cheesecake looks so cute. I love it! Well done.

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  24. Hello Rosa!
    I love the jelly idea! Looks really really yummy !
    Well done :)

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  25. What a beautiful cake! - I love the idea of the jelly - it makes it a real party treat.

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  26. Lemon and ginger together - fabulous! Your redcurrant jelly decorations are soooo cute - love 'em.

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  27. This cheesecake looks so perfect and I love the jelly decorations on top!

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  28. Un superbe cheesecake et une belle utilisation de ce jelly dont je ne raffole pas particulièrement mais qui est très esthétique.. BIses

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  29. Oh how festive! The flavors in the cheesecake sound delicious, and I love the red currant jellies perched on top.

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  30. Your cheesecake sounds fabulous! I love the flavours you used.

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  31. This cheesecake sounds amazing Rosa. Love your decorations as well:D

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  32. That looks fantastic Rosa-I love those jelly cut outs! :)

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  33. Rosa, very creative and a novel approach to cheesecake. I'll take 1 thick wedge please!

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  34. This looks fantastic Rosa and I love the jelly cut outs! They're so creative :)

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  35. Wow, Rosa! This looks delicious! I love your redcurrant jelly decorations - it must have tasted yummy! I used speculos cookie crumbs too! Great minds think alike. ;)

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  36. I just love the jelly on top! That is so creative!

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  37. cheesecake with jelly does sound like heaven ;) also like the idea of infusing some ginger into the crust :)

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  38. ..quelle belle réalisation ma chère Rosa!!..vraiment de toute beauté.. je suis en admiration lol!!..

    ..bo lundi à toi;)

    ~nancy xx

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  39. Gorgeous Rosa, just gorgeous. I love the idea of the jellies.

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  40. Heavenly flavor combo! The current topping is unusual and pretty, too.

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  41. Rosa - This looks so beautiful. How did you come up with this idea? I received a jar of speculoos spread from someone in Belgium and am wondering how to use it. Any ideas?

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  42. Complete package....Feast to both eyes and palate.....Yummy.....

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  43. This looks beautiful, I'm sure it tastes great too. I love red currant, but have trouble finding them in anything but jam form here in the US.

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  44. Pictures are perfect and the cheesecake look delicious.
    Iffet

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  45. I had to laugh when I read the part about rushing around at the last minute rushing around to get a challenge out part. I have major procrastination issues.

    I second the crunchy crust part too.

    Dish looks amazing and I am drooling over here.

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  46. Wow, great adaptation on your cheesecake challenge and I really like this.

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  47. superbe et tres tres tentant ce cheese cake...je bave

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  48. Perfectly done rosa,looks so pretty with jelly topping:)

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  49. Je ne sais pas pourqoui (my version of French), but I've developed a sudden craving for cheesecake, and it's only 10 a.m. here.

    What a contrast, in colors and textures!

    Rosa, your cheesecake is truly a thing of beauty. And I'm going to save both recipes; the jelly, especially, would be spectacular on a V-day cheesecake.

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  50. Mgnifique Rosa! J'adore les couleurs et saveurs de ton gateau!

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  51. Hummmm... how to describe, the undescribable!? Cute? funny? creative? fresh? ...nah.

    Got it... totaly whimsical! That's it, that's the ticket!

    We usually commment on flavors combos or colours combos and this is a first for me: great texture combo!

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  52. Mmmmmm!

    When I used to make cheese cakes (the waistline no longer allows) I would sometimes layer the top with fresh fruit of some sort and pour "jello" over that was just starting to set, to cover fruit and then refrigerate until fully set. Especially nice if one wanted a fruit topping but didn't want to pack it along if one was taking the cake to a party.

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  53. Beautiful cheesecake, Rosa. I love the redcurrant jelly cut-outs on top.

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  54. What a cute cake! I just love the jellies on top!

    Greetings,
    Tiina

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  55. que de belles déclinaisons avec ce challenge ! le tienne est superbe Rosa :)

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  56. a lovely job! the jellies are a beautiful addition.

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  57. Il est superbe et les photos plus que gourmandes ! :o)

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  58. Beautiful Rosa. Love the red current jellies.

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  59. YOU HAD ME AT GINGER!!!!!!!!

    I love these photos, and I can taste this cheesecake. You are the "Rock Star" of the baking world!

    Have a great day!

    Hugs from the Rockies

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  60. Those jellies are just the cutest!!

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  61. Red currant jelly look so pretty, how creative Rosa. Your cheesecake looks absolutely gorgeous too. What a talent!
    xoxo,
    elra

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  62. wouaaah! il est superbe ton cheesse! biises micky

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  63. I love those beautiful little jelly jewels atop yout delioiously flavored and beautiful cheesecake. Once again - amazing job - as always!

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  64. Very cute presentation with the jelly on top, and so unique, too!

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  65. Ginger crust, red currant jelly?! Oh, what a neat pair of flavors. That sounds terrific. The jellies are so cute.

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  66. Magnifique ! Je ne trouve pas d'autre mot.
    La recette et les photos en particulier.
    Quel beau travail !
    Bien à toi
    verO

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  67. rhoooo...magnifique...et cette photo est superbe

    bisous

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  68. Your cheesecake looks so ethereal and light, just perfect. And what great flavours!

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  69. rosa this looks so gilrie like i love it. well done!

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  70. Delicious flavours, love the jelly decoration, very pretty!

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  71. The textures of this gelatin and the cheesecake must have been both delicious and a sensation in your mouth. A lovely cheesecake.

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  72. You would be a hero of my children with this one. I love the jelly addition!

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  73. Love the jelly decorations! As always, a great challenge. :)

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  74. What a beautiful cake Rosa
    I love your Jelly...
    Great Job on your challenge

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  75. Rosa, ton gâteau est magnifique:)
    Et avec la petite déco rouge c'est très joli!

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  76. Such a pretty cheesecake...I could look at it for hours and hours.

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  77. Such a pretty cheesecake, Rosa :-)

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  78. What a beauty, Rosa! Perfection!

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  79. love the jelly on the cheese cake looks beautiful

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  80. Nice job on the challenge! Looking terrific as always!

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  81. Ce cheesecake est à tomber par terre, frais, coloré et ludique...très séduisant

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  82. Rosa, these are so perfect! I wish you lived closer so I could be your taste tester!

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  83. Cheesecake heaven, indeed. So gorgeous!

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  84. Mmm, your cheesecake looks amazing!! I love the jelly on top - I've gotta try that next time =D.

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  85. I adore cheesecake and these areadorable. What a good idea.

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  86. Looks really good, Rosa.

    Paz

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  87. I love that jelly topping! Well done, Rosa!

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  88. Rosa it looks wonderful! I think it funnny that you whipped it up in not time and thought it was effortless. One day I too will get there.
    ~ingrid

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  89. Rosa, I see your presence in every challenge as you comment on every blog. Your spirit impresses me, and so does your baking. This take on the cheesecake is magical! Lovely.

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  90. Beautifull... love the jellies on top. Great job!

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  91. Such beautiful cut outs! I love how fresh and simple your cheesecake is - since cheesecake is so rich sometimes plain and simple is the best way to enjoy it.

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  92. Merci de ton passage sur Vegansfields, Rosa !
    J'adore tes photos, j'aime beaucoup les contrastes.
    Bises,
    Béa

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  93. What an adorable topping. And the cheesecake looks terrific.

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  94. Je suis allé voir la recette elle doit etre délicieuse. Quand à tes photos elles me mettent vraiment l'eau à la bouche! Hum!!

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  95. très original et super beau, j'aimerai bien y goûter.. bisous

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  96. should I eat it or no... way toooooo beautifullllll!!!!!

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  97. Magnifique et original , et à tomber j'imagine ;-)

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  98. Il est absolument magnifique... Brigitte a raison, tu es une fée.

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  99. il est tout simplement superbe ce cheesecake !!!

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  100. Waw,....Rosa! I think you can speak of one of your masterpieces!!! Yummie dessert! You are very creative with the jelly!

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  101. I love the jelly on the cake, looks very pretty. Wonderful idea!

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  102. Je reste sans voix, c'est magnifique Rosa.

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  103. Ton cheesecake doit être à tomber. J'aime beaucoup, il est "so cute" ! Bravo pour les superbes photos.

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  104. This is sure divine and I love the flavours you chose for the crust.

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  105. Cheesecake and jelly,j'adoooooooooore!!!Bravo.Bisous.Caro

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  106. Comme toujours Rosa, tes photos sont magnifiques !!! et que dire de ton gâteau, c'est trop beau ! Bisous, bonne journée

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  107. Your cheesecake looks perfect, and the jellies on top look great!

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  108. De belles photos très très gourmandes...

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  109. as always Rosa, you are an inspiration, that looks so festive and delicious!

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  110. Il est magnifique à tous point de vue ton cheesecake...!
    Bises

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  111. Your cheese cakes look fabulous Rosa.

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  112. il est splendide! waw je suis bouche bée devant les photos! elles sont vraiment très belles

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  113. sublime ton cheesecake ! et tes petits décors en jelly me donne 1001 idées !!
    bises

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  114. ce genre de cheesecake avec d photos pareilles devrait etre interdits! tu me tentes toujours !!!

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  115. And now I am craving some cheesecake! Thanks Rosa! Very nice. :-)

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  116. The currant jellies on top are mesmerizing. I can't take my eyes off them!

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  117. the redness of the jelly really make the cjheesecake look stunning like the baker herself......you just so adorable as always! :)

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  118. Rosa, you definitely excelled with this challenge! The little gelatin shapes on the cheesecake look perfect and must have added the best "light" contrast to the heavy cheesecake.

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  119. Je vais aller voir ca en francais parce que ca me met en appetit ! Quel regal !

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  120. Tout simplement magnifique!
    Bises et belle journée!

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  121. Wow, I love cheesecake and yours look very smooth and so yummy! I want a bite already! The pictures looks gorgeous!

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  122. Vraiment magnifique ! bravo !

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  123. wow!!! this is soooo creative of you... :)

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  124. What a gorgeous, creative job, Rosa!

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  125. Le nombre de commentaire parle pour moi!!!! Que rajouter? C'est tout simplement scandaleux de ne pas pouvoir y goûter (je n'ai qu'à le faire me diras-tu!!!). Merci pour ces très jolies photos!

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  126. Fabulous looking cheesecake! Very creative too.

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  127. that, my dear, looks insanely delicious.

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  128. The bright red jellies on top are pure genius. I love how you have to follow a slice of this with a chaser of water. That, and probably a 10-mile run, right? ;)

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  129. Encore une fois, c'est un chef-d'oeuvre chez toi.

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  130. Wow, I love the combination of flavours you've used! Also, looking a couple of posts back, I noticed you live in Veyrier - I'm less than an hour away. Quelle coïncidence! I'll definitely be spending some time around here, your recipes and photos look fantastic. :-)

    You wouldn't happen to have a recipe for Alplermacaronen, would you? My boyfried loves it and I've been looking for a good recipe to surprise him. Cheers!

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  131. holy cow! these are so freaking beautiful! what a whimsical idea! love it!

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  132. Félicitations! La présentation est vraiment magnifique et les photos nous donnent l'eau à la bouche. J'adore tes petites gelées...

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  133. Wow, so creative and visually stunning!

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  134. Rosa, that cheesecake looks amazing. I know you said its foolproof, so I must give it a try. Your pictures are amazing!

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  135. Wow, just look at that! Your pictures are magnificent.

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  136. KATIE: Thanks for passing by and for leaving a comment! Yes, what a coïncidence!!! Where about do you live? I have an Alplermakronen recipe. If you just give me your e-mail, I'll copy it for you... Cheers.

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  137. désolée de venir si tard :-(
    ton cheesecake est magnifique et la déco est top
    quansd aux photos , elles sont tjrs très pro
    bises et bon 1er mai

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  138. Rosa,
    That is the prettiest cheesecake ever!! :)
    My daughter would love it.

    Margot

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  139. Red current jellies? Brilliant! J'adore le cassis! Trop, trop beau!

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  140. Hi Rosa
    You have chosen the right recipe for the Daring Bakers challenge.
    Great photos x

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  141. Il est vraiment superbe ton cheesecake, il a l'air d'avoir une texture bien moelleuse et les décos rouge en gelée sont très sympas.
    Bisous.

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