Cream Cheese Recipes - Home Cooking Adventure

Chocolate Raspberry Cake Roll

Ella - Home Cooking Adventure — Thu, 11 Jul 2024 13:45:00 +0000

This cake roll begins with a light and fluffy chocolate sponge cake, baked to perfection, and then gently rolled with a luscious raspberry cream cheese filling and fresh raspberries.

Each slice reveals a beautiful spiral of deep, dark chocolate cake mixed with the bright raspberry filling offering a visual treat that is as good as it looks.

Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable taste that leaves everyone craving for more. This dessert is sure to impress, making it an ideal choice for any occasion.

How to make chocolate raspberry cake roll

Begin by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

Prepare the chocolate sponge cake

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to combine and set aside.

In a large bowl, add eggs, vanilla, and sugar. Beat with an electric mixer until the mixture becomes lemon yellow and foamy. Add the oil and mix until well incorporated. Gradually fold in the flour mixture until fully combined.

Pour the batter into the prepared baking pan and bake for about 8-10 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle the baked cake with powdered sugar to prevent sticking, then flip it onto a kitchen towel. Carefully remove the parchment paper and roll the cake with the kitchen towel inside while it is still warm to prevent cracking. Let it cool completely.

Prepare the raspberry sauce

Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes, or until it thickens. Remove from heat, sieve to remove seeds, and let cool completely.

Prepare the raspberry cream cheese filling

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and mix to combine. In a separate bowl, whip cream until stiff peaks form, then gently fold the whipped cream into the cream cheese raspberry mixture.

How to assemble the chocolate raspberry cake roll

Unroll the cooled cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for decorating. Sprinkle fresh raspberries over the filling and roll the cake back up. Refrigerate for at least 2 hours before serving.

To finish, pipe the reserved raspberry cream cheese filling on top of the cake roll. Decorate with fresh raspberries and chocolate shards, then dust with powdered sugar.

Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you. Enjoy this delightful dessert!

If you like cake roll recipes check our collection of 15 Cake Rolls perfect for various occasions. For more raspberry desserts check our full collection of Raspberry Recipes.

Chocolate Raspberry Cake Roll

This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable

Course Dessert

Cuisine American

Keyword cake roll, chocolate, raspberry

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 315kcal

Ingredients

Chocolate Sponge Cake

4 eggs
1/2 cup (100g) sugar
2 tbsp (28g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup + 1tbsp (50g) all-purpose flour
1/3 cup (40g) dark unsweetened cocoa powder
1 tsp (4g) baking powder
1/2 tsp (2g) salt

Raspberry sauce

9 oz (250g) raspberries , fresh or frozen
1/4 cup (50g) sugar
2 tbsp (30ml) lemon juice

Raspberry Cream Cheese Filling

7 oz (200g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Raspberry sauce
1 cup (240g) whipping cream , chilled

For the Filling

7 oz (200g) fresh raspberries

For Garnishing, optional

fresh raspberries
chocolate shards
powdered sugar

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
Gradually fold in the flour mixture.
Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
In another bowl whip cream until stiff peaks form.
Gently fold the cream into the cream cheese raspberry mixture.
Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
Reserve some filling for decorating.
Sprinkle fresh raspberries over the filling.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
Decorate with fresh raspberries and chocolate shards.
Dust with powdered sugar and enjoy.

Video

Nutrition

The post Chocolate Raspberry Cake Roll appeared first on Home Cooking Adventure.

Mini Chocolate Cheesecakes

Ella - Home Cooking Adventure — Wed, 14 Feb 2024 14:06:52 +0000

These Mini Chocolate Cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes feature a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine’s Day or for any moment worth celebrating.

Whether you’re sharing them with loved ones or enjoying them alone, these irresistible treats promise a burst of rich, velvety goodness in every mouthful.

Treat yourself and your loved ones to these mini chocolate cheesecakes and let their decadent charm captivate your senses completely.

How to make mini chocolate cheesecakes

Begin by preheating the oven to 320F (160C). Now, let’s prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush them until crumbs form. Add melted butter and process until evenly moistened. Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon. Bake for 5 minutes, then remove and let cool slightly.

Next, prepare the cream cheese filling. Melt chocolate over a bain-marie and let it cool slightly before going further. In a large bowl, mix cream cheese with sugar, salt, cocoa powder, and vanilla extract until smooth. Add eggs one at a time until well incorporated. Add the sour cream and mix to combine. Then, add the melted chocolate and mix again to combine, being careful not to overmix and incorporate as little air as possible. Divide the filling evenly over the prepared 12 cups. Bake for about 17-20 minutes. Let cool in the pan at room temperature, then refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Now, prepare the chocolate ganache. Melt chocolate and cream over a bain-marie. Spoon the ganache on top of the cheesecakes. Refrigerate for 10-15 minutes to set. Decorate with cocoa whipped cream and fresh raspberries.

Hope you will try these delicious mini cheesecakes. If you do, don’t forget to tag me on your Instagram posts or stories. Enjoy!

Tips on making the best chocolate cheesecakes

Prepare your ingredients ahead of time. Make sure your cream cheese, eggs, and any other ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.

Use good quality chocolate. The flavor of your mini chocolate cheesecakes will greatly depend on the quality of chocolate you use. Opt for high-quality chocolate with a rich cocoa content for the best results.

Don’t overmix the batter. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in your cheesecakes while baking.

Use a muffin tin. Mini cheesecakes are typically baked in muffin tin lined with paper liners. This helps them maintain their shape and makes for easy removal after baking.

Bake at a low temperature. To prevent your mini cheesecakes from cracking, consider baking them at low temperature and keep an eye on them to avoid overbaking. Aim for a slightly jiggly center when done.

Allow them to cool completely. Once baked, let your mini cheesecakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set.

Chill before serving. For the best texture and flavor, refrigerate your mini chocolate cheesecakes for at least a few hours or overnight before serving. This allows them to firm up and develop a creamy, luscious texture.

Other chocolate desserts you may like to try

This creamy decadent Chocolate Panna Cotta is a luxurious Italian dessert that combines rich cocoa flavors with silky smooth texture.

These Chocolate Raspberry Cups are delightful no-bake treats, perfectly portioned for a sweet indulgence. Each bite offers a burst of flavor that will satisfy your sweet cravings.

Try our delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.

Mini Chocolate Cheesecakes

These mini chocolate cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes are featuring a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine's Day or for any moment worth celebrating.

Course Dessert

Cuisine American

Keyword baked cheesecake, chocolate, mini cheesecakes, Valentines Day desserts

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cheesecakes

Calories 374kcal

Ingredients

For the crust

5 oz (150g) Oreo cookies
3 tbsp (45g) unsalted butter , melted

For the chocolate cream cheese filling

14 oz (400g) cream cheese , at room temperature
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 tbsp (7g) cocoa powder
2 large eggs , at room temperature
3.5 oz (100g) sour cream , at room temperature
3.5 oz (100g) semisweet chocolate

For chocolate ganache topping

2 oz (60g) semisweet chocolate
1/4 cup (60g) whipping cream

For decoration, optional

1/2 cup (120g) whipping cream
1 tsp (3g) cocoa powder
Fresh raspberries

Instructions

Preheat the oven to 320F (160C).

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
Bake for 5 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

Melt chocolate over a bain-marie. Let it cool slightly.
In a large bowl mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Add the melted chocolate and mix again to combine. Don’t overmix the mixture, incorporate as little air as possible.
Divide the filling evenly over the prepared 12 cups.
Bake for about 17-20 minutes.
Let cool in the pan at room temperature.
Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Prepare the chocolate ganache.

Melt chocolate and cream over a bain-marie.
Spoon the ganache on top of the cheesecakes.
Refrigerate for 10-15 minutes to set.

Prepare the cocoa whipped cream

Add the whipping cream and cocoa powder into a medium bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
Decorate the mini cheesecakes with cocoa whipped cream and fresh raspberries. Enjoy!

Video

Nutrition

The post Mini Chocolate Cheesecakes appeared first on Home Cooking Adventure.

Coffee Walnut Mousse Cake

Ella - Home Cooking Adventure — Sat, 20 Jan 2024 15:17:31 +0000

Get ready to dive into a world of flavor with our delightful Coffee Walnut Mousse Cake. Picture a sublime blend of rich coffee-infused walnut sponge, a rich walnut caramel filling that adds a satisfying contrast, topped with the coffee cream cheese mousse that is bringing a perfect balance of sweetness and richness to the cake.

But that’s not all, a decadent chocolate ganache sits on top of the entire creation, creating a luxurious finish that will leave you craving more.

The cake is decorated with coffee-infused whipped cream, chocolate shards, and chopped walnuts, creating a visual masterpiece that mirrors the delightful medley of flavors within.

This Coffee Walnut Mousse Cake is simply irresistible, a perfect blend of coffee and walnut magic.

How to prepare the coffee walnut mousse cake

The recipe for this mousse cake is not complicated at all, each step of the recipe is easy and quick to prepare. Start with the coffee walnut sponge cake, continue with the walnut caramel filling and the coffee mousse and in the end prepare the chocolate ganache.

How to prepare the coffee walnut sponge cake

Start by preheating the oven to 320F (160C) and greasing an 8-inch (20cm) springform pan with parchment paper. In a big bowl, mix eggs, sugar, salt, instant coffee, and vanilla extract until the mixture becomes thick, foamy, and light in color, usually for about 5 minutes.

Gently fold in flour and ground toasted walnuts, then bake for 15-20 minutes until a toothpick comes out clean from the center. Let it cool completely.

How to prepare the walnut caramel layer

For the walnut caramel layer, heat sugar and water in a saucepan until it becomes a light caramel color. Add cream (it might bubble a bit), butter, walnuts, and salt. Stir constantly for about 1 minute. Spread this walnut caramel filling over the walnut sponge cake, leaving a ½ inch (1cm) border, and refrigerate while you make the coffee mousse.

How to prepare the coffee cream cheese mousse

Start by dissolving gelatin in cold water and let it swell for 5-10 minutes. Meanwhile, mix cream cheese, powdered sugar, vanilla extract, and instant coffee until smooth. Dissolve the swollen gelatin over low heat and pour it into the cream cheese mixture. Add chilled cream and whip until soft peaks form. Pour the coffee mousse over the cake, smooth the top, cover, and refrigerate for 4-6 hours or overnight.

How to prepare the chocolate ganache topping

Make the chocolate ganache by melting chocolate and cream over low heat. Spread it evenly over the cake, then refrigerate for another 30 minutes.

Decorate with coffee whipped cream, chocolate shards, chopped walnuts, and a dusting of instant coffee.

Hope you will give this amazing Coffee Walnut Mousse Cake a try and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram.

Other coffee desserts you may like to try

This Opera Cake, an amazing French dessert features layers of almond sponge cake, coffee buttercream, and chocolate ganache, creating a perfect balance of flavors and textures.

This Chocolate Mocha Fault Line Cake consists of three layers or moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and chocolate, coated in a delicious sweetened condensed milk buttercream.

Our Flourless Chocolate Cake with Coffee Mousse is a heavenly dessert, with a rich, dense, fudgy flourless chocolate cake at the base with a soft and airy coffee mousse on top.

This Classic Tiramisu is easy to make and consists of layers of ladyfingers soaked in coffee filled with a creamy mixture of mascarpone cheese, eggs, sugar, and liqueur.

Coffee Walnut Mousse Cake

This Coffee Walnut Mousse Cake is a delightful blend of coffee-infused walnut sponge, walnut caramel crunch, and creamy coffee mousse.

Course Dessert

Cuisine American

Keyword coffee, coffee cake, mousse cake, walnut

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 408kcal

Ingredients

Coffee Walnut Sponge Cake

2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (2g) instant coffee
1 tsp (5g) vanilla extract
2/3 cup (70g) roasted walnuts , ground
1/4 cup (30g) all-purpose flour

Walnut Caramel Filling

1/2 cup (100g) sugar
1 tbsp (15ml) water
3 tbsp (45g) whipping cream
2/3 cup (70g) walnuts , toasted, cut into smaller pieces
1 tbsp 15g) butter
1/2 tsp (3g) salt

Coffee Cream Cheese Mousse

9 oz (250g) cream cheese
1/2 cup (60g) powdered sugar
2 tsp (4g) instant coffee
1/2 tsp (3g) vanilla extract
1 ¼ cup (300ml) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water

Chocolate Ganache

3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream

For Decoration

coffee whipped cream
chocolate shards
toasted walnuts, chopped
instant coffee for dusting

Instructions

How to toast walnuts.

Preheat the oven to 300°F (150°C).
Place the walnuts into a parchment paper-lined baking sheet and let them toast for 15 minutes.
When cool, ground or cut the walnuts into smaller pieces, as needed.

Prepare the walnut sponge cake.

Preheat the oven to 320°F (160°C). Grease and line with parchment paper an 8-inch (20cm) springform pan.
In a large bowl mix eggs with sugar, salt, instant coffee and vanilla extract until thick, foamy and light-colored, for about 5 minutes.
Gently fold in the flour and ground toasted walnuts.
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Let cool completely.

Prepare the walnut caramel filling.

Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a dark caramel color.
Add the cream. It will bubble a little bit.
Add the butter, walnuts and salt and let cook for about 1 minute stirring constantly with a wooden spoon or spatula.
Spread the walnut caramel filling over the walnut sponge cake, leaving an ½ inch (1cm) border and refrigerate until you prepare the coffee mousse.

Prepare the coffee cream cheese mousse.

Dissolve gelatin in cold water and let it swell for about 5 minutes.
In a large bowl mix cream cheese with powdered sugar, vanilla extract and instant coffee until smooth.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
Add chilled cream and whip until soft peaks form.
Pour the coffee mousse over the cake.
Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the cake.
Refrigerate for another 30 minutes before serving.
Decorate the cake with coffee whipped cream, chocolate shards, chopped walnuts and a dust of instant coffee. Enjoy!

Video

Nutrition

The post Coffee Walnut Mousse Cake appeared first on Home Cooking Adventure.

Chocolate Coconut Christmas Cake

Ella - Home Cooking Adventure — Wed, 13 Dec 2023 14:33:57 +0000

This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year’s Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting. The cake is so flavorful and chocolatey that it’s hard to resist. Crowned with a dusting of unsweetened shredded coconut, it’s a visual delight, resembling a winter landscape.

For those who adore the pairing of chocolate and coconut, this layer cake is sure to win your heart. The coconut covering not only enhances the coconut taste but also introduces a delightful crunchy texture.

I kept the recipe for this cake easy and quick to prepare. You can also prepare it a day or two in advance and keep it refrigerated until serving.

Celebrate the season with our Chocolate Coconut Christmas Cake, a simple yet amazing treat that turns every moment into a sweet memory.

How to make chocolate coconut Christmas cake

Start by making the chocolatey coconut brownie layers. Heat your oven to 350F (180C) and prep three 8-inch (20cm) springform pans by greasing and lining them with parchment paper.

In a bowl, mix eggs, sugar, and a pinch of salt until it’s all nicely combined. Add in the oil and vanilla extract. Sift together flour and cocoa powder over the egg mixture, add the shredded coconut and mix to combine.

Divide this chocolaty batter into the prepared pans and bake for 9-10 minutes. Check with a toothpick – if it comes out clean or a little crumbly, you’re good. Let those brownie layers cool down.

Next, whip up the chocolate cream cheese frosting. Melt chocolate and a bit of coconut cream over bain-marie, then let it cool. In a big bowl, mix smooth cream cheese, powdered sugar, and vanilla or coconut extract. Stir in the melted chocolate and add whipping cream. continue mixing until it gets all fluffy.

Time to assemble the cake. Put one brownie layer on a plate, spread a third of the chocolate frosting. Add the second layer, do the same, and repeat with the third. Coat the whole cake with the remaining frosting. Coat the sides of the cake and the top with shredded coconut.

Refrigerate for at least 2 hours, or overnight. When it’s set, decorate the cake with sugary rosemary, coconut truffles, and chocolate sticks.

Other Christmas cakes you may like to try

This Chocolate Coconut Bûche de Noël is an impressive Christmas dessert, with a soft chocolate sponge cake filled with a white chocolate and mascarpone frosting enriched with a caramelized coconut for extra flavor and texture.

This Winter Cake is an impressive dessert perfect for winter holidays, and a great twist to the classic recipes. It features and almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.

This Pistachio Raspberry Lime Mousse Cake is a delicate and elegant cake perfect for Christmas or New Year’s Eve with a delightful flavor and texture.

Chocolate Coconut Christmas Cake

This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year's Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.

Course Dessert

Cuisine American

Keyword almond coconut cake, caramelized white chocolate, chocolate, Christmas, Christmas Cake

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 538kcal

Ingredients

Coconut Cocoa Brownies

3 eggs
1 cup (200g) sugar
1/2 tsp (2g) salt
3/4 cup (170g) vegetable oil
1 tsp (5g) vanilla extract
2/3 cup (80g) unsweetened cocoa powder
2/3 cup (80g) all-purpose flour
2/3 cup (50g) unsweetened shredded coconut

White Chocolate Coconut Frosting

6 oz (180g) white chocolate , small pieces
1/4 cup (60g) coconut milk
13 oz (360g) cream cheese , room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) coconut extract or vanilla extract
2 cups (480g) whipping cream (35% fat) , chilled
2/3 cup (50g) unsweetened shredded coconut

For coating

unsweetened shredded coconut

For Decorating

fresh rosemary
coconut truffles
chocolate sticks

Instructions

Prepare the cocoa coconut brownie layers.

Preheat the oven to 350F (180C). Grease and line three 8-inch (20cm) springform pans with parchment paper.
In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
Sift the flour and cocoa powder and whisk to fully incorporate. Incorporate the shredded coconut.
Divide the batter into the prepared pans.
Bake for 9-10 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the white chocolate coconut frosting.

Place chocolate and 1/4 cup (60g) coconut cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract or coconut extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.

Assemble the cake.

Place the first layer of cake onto a serving platter. Spread ⅓ of the chocolate frosting.
Add the second layer of cake and spread another ⅓ of the chocolate frosting.
Top with the third layer of cake. Spread the remaining frosting on top and edges of the cake. Smooth the top. Sprinkle shredded coconut on the top and sides of the cake.
Refrigerate to set for at least 2 hours or even overnight.

How to make sugar-coated rosemary.

In a small bowl slightly beat an egg white. Dip or brush the fresh rosemary spring with the egg white. Coat in granulated sugar.
Transfer to a baking sheet lined with parchment paper. Let them dry slightly.
Decorate the cake with sugar coated fresh rosemary, coconut truffles and chocolate sticks. Enjoy!

Video

Nutrition

The post Chocolate Coconut Christmas Cake appeared first on Home Cooking Adventure.

Pumpkin Cream Cheese Crumble Muffins

Ella - Home Cooking Adventure — Wed, 29 Nov 2023 12:40:22 +0000

These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that’s sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch. It’s the perfect balance of soft and crunchy, making these muffins a treat perfect for any occasion.

Made with simple steps and everyday ingredients, these muffins are very easy and quick to prepare. For these muffins, I like to bake the pumpkin and prepare the puree in advance. This makes the whole process much easier.

Whether it’s for breakfast or an afternoon snack, these Pumpkin Cream Cheese Muffins with crumble topping will bring joy to everyone who tries them.

How to make pumpkin cream cheese crumble muffins

Begin with preheating your oven to 375F (190C) and lining a 12-cavity muffin pan with paper liners. In a bowl, mix flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set this mix aside.

In a large bowl, whisk 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin and vanilla extract, mixing well. Stir in the flour mixture until combined; avoid overmixing and set it aside.

Now, let’s prepare the cream cheese filling. Mix cream cheese with sugar, egg yolk, and vanilla extract. Spoon a generous amount of the pumpkin mixture into the muffin cups. Divide the cream cheese mixture evenly and top it with the remaining pumpkin batter.

Moving on to the crumb topping, in a medium bowl, combine sugar with flour, cinnamon, and melted butter. Divide the crumbs on top of each muffin.

Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the muffins on a wire rack.

Now, it’s time to enjoy these delightful Pumpkin Cream Cheese Muffins with a delectable crumb topping! Hope you will try them out and don’t forget to share the photos with me on Instagram. Enjoy!

Other pumpkin recipes you may like to try

These Pumpkin Cream Cheese Brownies are one of the best pumpkin desserts you can prepare during the fall season. They are moist and fudgy, rich and chocolatey and bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling, which bring an amazing flavor and texture. This pumpkin roll will surely delight and impress all your guests and family.

These Twisted Pumpkin Bagels are a delicious treat that look very impressive making them perfect for holiday tables.

Pumpkin Cream Cheese Crumble Muffins

These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that's sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch.

Course Dessert

Cuisine American

Keyword crumble, crumble muffins, muffins, pumpkin

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 286kcal

Ingredients

Pumpkin Cake Batter

2 eggs
2/3 cup (135g) light brown sugar
1/3 cup (75g) vegetable oil
1 ½ cup (360g) pumpkin puree
1 tsp (5g) vanilla extract
1 ⅔ cup (200g) all-purpose flour
1/2 tsp (3g) salt
2 tsp (6g) baking powder
1/2 tsp (3g) baking soda
1 tsp (3g) cinnamon
1/4 tsp (1g) ginger
1/4 tsp (1g) nutmeg
Pinch of cloves

Cream Cheese Filling

6 oz (180g) cream cheese
1 egg yolk
2 tbsp (30g) sugar
1/2 tsp (3g) vanilla extract

Crumble Topping

1/4 cup (30g) all-purpose flour
2 tbsp (30g) sugar
1/4 tsp (1g) cinnamon
2 tbsp (30g) butter , melted

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.

Prepare the pumpkin batter.

In a bowl mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Set aside.
In a large bowl, whisk the 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin puree and vanilla extract and mix well. (For pumpkin puree see the notes below)
Stir in the flour mixture until combined. Don’t overmix. Set aside.

Prepare the cream cheese filling.

In a medium bowl add the cream cheese and mix until smooth.
Add sugar, egg yolk and vanilla extract and mix to combine.

Prepare the crumble topping.

In a medium bowl combine sugar with flour and cinnamon.
Add the melted butter and mix to combine.

Assemble the muffins.

Spoon a large spoon of pumpkin mixture into the muffin cups.
Divide the cream cheese mixture evenly.
Top with the remaining pumpkin batter.
Divide the crumbs on top of each muffin.
Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!

Video

Notes

For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.

Nutrition

The post Pumpkin Cream Cheese Crumble Muffins appeared first on Home Cooking Adventure.

Pecan Pie Cheesecake

Ella - Home Cooking Adventure — Wed, 22 Nov 2023 17:44:13 +0000

This decadent Pecan Pie Cheesecake is a divine fusion of two classic desserts, the rich, velvety goodness of traditional cheesecake with the comforting, nutty charm of pecan pie. It is ideal dessert for autumn and a great addition to your Thanksgiving feast.

It consists of a buttery cookie and toasted pecan crust with a luscious layer of creamy cheesecake. The cheesecake is topped generously with a pecan pie topping that has a rich, gooey caramel-like consistency.

The toasted pecans in the topping bring a satisfying crunch, creating a contrast to the smooth and creamy texture of the cheesecake beneath. This combination of velvety cheesecake, sweet caramel, and crunchy pecans makes each bite a flavorful and satisfying experience.

How to make Pecan Pie Cheesecake

Begin with preheating the oven to 300°F (150°C) to toast the pecans. Put the pecans for the crust and topping on a baking sheet. Let them toast for 15 minutes, then take them out and let them cool.

How to prepare the crust.

Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) springform pan with parchment paper. Take the graham crackers or digestive biscuits, put them in a food processor, and crush them until crumbs form.

Add sugar, ground toasted pecans, cinnamon, and melted butter. Mix until it’s all evenly moistened. Press this mixture into the bottom of the pan with a spoon. Bake for 10-13 minutes and set it aside to cool completely.

Lower the oven temperature to 300°F (150°C).

How to prepare the cream cheese filling.

In a big bowl, make the cream cheese smooth. Add brown sugar, salt, ground cinnamon, and cornstarch. Mix it all up. Add eggs one at a time, making sure each one gets mixed in. Add vanilla extract and sour cream. Mix until it’s well combined. Be careful not to overmix to keep as little air as possible.

Pour this creamy mixture over the crust. Bake for 45 minutes. Turn off the heat and leave it for another hour in the oven. Take it out, run a sharp knife around the inside edge of the pan, and let it cool completely at room temperature. Cover it up and put it in the fridge overnight.

How to prepare the Pecan Pie Topping.

In a saucepan, put butter, brown sugar, whipping cream, and salt. Heat it over medium heat, stir until the butter melts, and the sugar dissolves. Bring it to a boil, then reduce the heat and simmer for 1–2 minutes.

Add the toasted pecans and take it off the heat. Let it cool a bit. It will thicken as it cools. Top the cheesecake with this delightful pecan pie filling. Now, it’s time to enjoy!

Hope you give this incredible cheesecake a try. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other Pecan Desserts you may like to try

This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling.

This Chocolate Pecan Pie is a rich chocolaty nutty dessert perfect for fall days and holiday season. Flaky buttery pie crust filled with crunchy pecans and chocolate filling… by far one of the best combinations ever.

This No-bake Chocolate Pecan Pie with Meringue Topping is a super tasty and easy dessert to make. It has a crunchy buttery cookie crust filled with a delicious toasted pecan caramel filling. Plus, it’s topped with chocolate ganache and a lot of smooth, silky meringue topping.

Pecan Pie Cheesecake

Course Dessert

Cuisine American

Keyword baked cheesecake, pecan, pecan pie cheesecake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 525kcal

Ingredients

For the Crust

7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 tsp (1g) ground cinnamon
1/4 cup ground toasted pecans
1/4 cup (60g) unsalted butter , melted

For the Cream Cheese Filling

25 oz (700g) cream cheese , room temperature
1/2 cup (100g) brown sugar
1/2 tsp (2g) ground cinnamon
1 tbsp (8g) cornstarch
1/2 tsp (2g) salt
3 large eggs , room temperature
1 tsp (5g) vanilla extract
3/4 cup (180g) sour cream

Pecan Pie Topping

1/4 cup (60g) unsalted butter
1/2 cup (100g) dark brown sugar
1/3 cup (80g) whipping cream
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) salt
1 ½ cups (150g) toasted pecan halves
1 tsp (5g) vanilla extract

Instructions

First, toast the pecans. Preheat the oven to 300°F (150°C).
Place the pecans for both the crust and topping on a baking sheet and let them toast for 15 minutes in the oven.
Remove and let them cool.

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar, ground toasted pecans, cinnamon and melted butter and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon.
Bake for 10-13 minutes. Set aside to cool completely.

Prepare the cream cheese filling.

Reduce oven temperature to 300°F (150°C).
In a large bowl mix the cream cheese until smooth. Add brown sugar, salt, ground cinnamon and cornstarch and mix until combined.
Add eggs one at a time until each egg is incorporated. Add vanilla extract and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
Pour the cream cheese mixture over the prepared crust.
Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another hour in the oven.
Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

Prepare the pecan pie topping.

In a medium saucepan add the butter, brown sugar, whipping cream and salt and place over medium heat.
Stir until butter has melted and sugar is dissolved.
Bring the mixture to a boil, reduce the heat and simmer for 1–2 minutes.
Add the toasted pecans and remove from heat.
Let it cool slightly.
Top the cheesecake with the pecan pie filling. Enjoy!

Video

Nutrition

The post Pecan Pie Cheesecake appeared first on Home Cooking Adventure.

No-Bake Chocolate Raspberry Pie

Ella - Home Cooking Adventure — Wed, 23 Aug 2023 12:40:34 +0000

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed by a layer of luscious raspberry sauce, with a vivid red hue that brings a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Each bite is a mix of chocolate, tangy raspberries, and creamy goodness that will make you ask for more. And the best part? You don’t even need to turn on the oven to enjoy this delightful treat!

How to make no-bake chocolate raspberry pie

The recipes is easy and quick to prepare. First, grease an 8-inch (20cm) pie or tart pan with butter.

How to prepare the raspberry sauce

Take a small saucepan and combine raspberries, sugar, lemon juice, and cornstarch. Heat over medium-high, stirring constantly, until it comes to a boil. Allow it to simmer for 5-10 minutes until thickens. Remove from heat and let it cool down.

How to prepare the Oreo cookie crust

To prepare the crust, use a food processor to crush Oreo cookies into crumbs. Mix in melted butter until the mixture is well combined. Press this mixture firmly into the bottom and sides of the pan using a spoon and your fingers where needed. Place the pan in the refrigerator for 15 minutes to set.

Spread the raspberry sauce evenly over the chilled crust and then place the pan in the freezer while you work on the chocolate filling.

How to prepare the chocolate cream cheese filling

Take semisweet chocolate and ¼ cup (60g) cream in a heatproof bowl. Melt them over simmering water, then let the mixture cool to room temperature. In a separate large bowl, make the cream cheese filling by mixing cream cheese until smooth. Add powdered sugar and vanilla extract, combining well. Incorporate the melted chocolate, and then add whipping cream, continuing to mix until stiff peaks form.

Assemble the chocolate raspberry pie

Pour the chocolate cream cheese filling over the raspberry layer. Smooth the top gently. Place the pie in the refrigerator to set for approximately 4-6 hours, or leave it overnight.

When you’re ready to serve, decorate the pie with fresh raspberries, chocolate mini rocks, and a dusting of powdered sugar.

The No-Bake Chocolate Raspberry Pie is a decadent dessert, a symphony of flavors, textures, and colors coming together in perfect harmony. It is the kind of dessert perfect for any occasion. Hope you wil try it out and enjoy this delightful treat! If you do, don’t forget to share the photos with me on Instagram.

Other raspberry desserts you may like to try

This No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries.

These Raspberry Chocolate Cups are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake Chocolate Raspberry Pie

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Course Dessert

Cuisine American

Keyword chocolate, no-bake dessert, pie, raspberry

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 443kcal

Ingredients

Oreo Cookie Crust

7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted

Chocolate Cream Cheese Filling

4 oz (120g) semisweet chocolate
1/4 cup (60g) whipping cream
9 oz (250g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1/3 cup (80g) whipping cream (35% fat) , chilled

Raspberry Sauce

5 oz (150g) raspberries , fresh or frozen
2 tbsp (30g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch

For Decoration

fresh raspberries
powdered sugar , for dusting
mini chocolate rocks

Instructions

Grease with butter a 8-inch (20cm) pie or tart pan.

Prepare the raspberry sauce.

In a small saucepan add raspberries, sugar, lemon juice and cornstarch and bring to a boil over medium-high heat, stirring constantly.
Simmer for about 5-10 minutes or until thickens. Remove from heat and set aside to cool down until ready to use.

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate for 15 minutes.
Spread the raspberry sauce over the crust. Freeze until you prepare the chocolate filling.

Prepare the chocolate cream cheese filling.

Place semisweet chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Cover the raspberry sauce with the chocolate cream cheese filling. Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, chocolate mini rocks and dust with powdered sugar. Enjoy!

Video

Nutrition

The post No-Bake Chocolate Raspberry Pie appeared first on Home Cooking Adventure.

Blueberry Cheesecake Bars

Ella - Home Cooking Adventure — Wed, 02 Aug 2023 15:08:16 +0000

These Blueberry Cheesecake Bars are a heavenly dessert that combines the rich creaminess of cheesecake with the sweet flavor of juicy blueberries, creating a mouthwatering delight that you won’t be able to resist.

The bars have a smooth and dense layer of cheesecake made from creamy cream cheese, vanilla, and a hint of lemon. This creamy base pairs perfectly with the burst of flavor from the fresh blueberry sauce, which creates a beautiful, marbled pattern as they swirl together during baking.

Beneath the cheesecake and blueberries, there’s a crumbly crust made from digestive biscuits or graham crackers. This buttery and slightly sweet crust adds a delicious contrast in texture and taste, making each bite a delightful experience.

These Blueberry Cheesecake Bars are not only scrumptious but also convenient. They’re cut into easy-to-hold portions, making them a great option for parties, gatherings, or a quick snack. They add a touch of elegance to any dessert table and are sure to impress your guests.

If you love blueberries and cheesecake, or just want to try something delicious, our Blueberry Cheesecake Bars will satisfy your cravings. The creamy cheesecake, juicy blueberries, and crumbly crust create a delightful treat that will leave you wanting more.

Hope you will try them out and if you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!

How to make the blueberry cheesecake bars

There are few simple steps you need to follow to create this mouthwatering treat that will impress your family and friends. First prepare the blueberry sauce, then continue with the crust and cream cheese filling. Assemble the cake and bake. Chill and enjoy of the best cheesecake bars ever.

How to prepare the blueberry sauce

In a saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch. Stir the mixture and bring it to a boil. Allow it to simmer for approximately 5 minutes until the blueberries become soft and the sauce thickens. Once done, strain the sauce and set it aside to cool.

How to make the crust

Preheat your oven to 350°F (180°C). Take an 8-inch (20cm) square springform pan and line it with parchment paper. In a food processor, crush graham crackers or digestive biscuits until they turn into fine crumbs.

Add melted butter and sugar to the crumbs and mix until they are evenly moistened. Press this crumbly mixture firmly onto the bottom of the prepared pan using the back of a spoon. Bake the crust in the preheated oven for 10-13 minutes until it turns golden. Once baked, set it aside to cool completely.

How to prepare the cream cheese filling

In a large bowl, beat the cream cheese until it becomes smooth and creamy. Add sugar, a pinch of salt, and cornstarch to the cream cheese, mixing until everything is well combined. Crack an egg into the mixture and blend it thoroughly. Stir in the vanilla extract, lemon zest, and sour cream, ensuring a smooth and well-blended batter. Be cautious not to overmix the batter to avoid incorporating excess air.

How to assemble and bake the blueberry cheesecake bars

Pour the prepared cream cheese filling over the cooled crust in the pan. Take the blueberry sauce you prepared earlier and gently spoon it on top of the cream cheese layer. Use a skewer to create beautiful swirls on the surface, combining the two layers to create an enticing marbled pattern.

Lower the oven temperature to 300°F (150°C) and bake the cheesecake bars for 25-30 minutes. Once done, remove the pan from the oven and run a sharp knife around the inner edge to loosen the bars. Allow the cheesecake to cool completely at room temperature. Cover the pan and refrigerate the bars overnight to allow them to set perfectly.

The next day, carefully transfer the chilled Blueberry Cheesecake Bars onto a serving platter. Cut them into squares and enjoy the delightful combination of creamy cheesecake and juicy blueberry swirls.

Other bars you may like to try

These Raspberry Yogurt Bars are one of the most delightful summer desserts, so refreshing and full of raspberry and lemon flavor. The addition of Greek yogurt makes these crumble bars even more balanced as the creamy yogurt complements so well with the crust and crispy crumble on top.

These Caramel Apple Cheesecake Bars have a buttery crust topped with creamy cheese and tender apples and streusel topping made with rolled oats and almonds.

You can also try these Cream Cheese Marble Brownies, a heavenly fusion of rich, fudgy chocolate brownie swirled with velvety cream cheese, creating a perfect balance of flavors.

For more bars recipes check our full collection here.

Blueberry Cheesecake Bars

These Blueberry Cheesecake Bars combine the rich creamy cheesecake with the sweet flavor of juicy blueberries. They consist of a buttery biscuit crust, lemon cream cheese filling with a freshly made blueberry sauce which creates a beautiful, marbled pattern as they swirl together during baking.

Course Dessert

Cuisine American

Keyword bars, blueberry, cheesecake bars

Prep Time 20

Cook Time 25

Chilling Time 4

Total Time 4 45

Servings servings

Calories 338kcal

Ingredients

For the Crust

7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter , melted

For the Blueberry Sauce

9 oz (250g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch

Cream Cheese Filling

9 oz (250g) cream cheese , room temperature
2 tbsp (30g) sugar
1/4 tsp (1g) salt
lemon zest from a lemon
1 tsp (5g) vanilla extract
1 large egg , room temperature
1/4 cup (60g) sour cream
2 tsp (4g) cornstarch

Instructions

Prepare the blueberry sauce.

In a saucepan add the blueberries, sugar, lemon juice and cornstarch.
Bring to a boil and let it simmer for about 5 minutes.
Sieve and allow to cool.

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper a 8-inch (20cm) square springform pan (with a removable base).
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar and melted butter and mix until evenly moistened.
Press the mixture into the bottom of the pan using the back of a spoon.
Bake for 10-13 minutes. Set aside to cool completely.
Reduce oven temperature to 300°F (150°C).

Prepare the cream cheese filling.

In a large bowl mix the cream cheese until smooth. Add sugar, salt, cornstarch and mix until combined.
Add the egg and mix until it is well incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
Pour the cream cheese mixture over the prepared crust.
Gently spoon the blueberry sauce on top.
Use a skewer to create swirls on top.
Bake at 300°F (150°C) for 25-30 minutes.
Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
Transfer the cheesecake to a serving platter and cut into squares.

Video

Nutrition

The post Blueberry Cheesecake Bars appeared first on Home Cooking Adventure.

Strawberry Poppy Seed Layer Cake

Ella - Home Cooking Adventure — Tue, 13 Jun 2023 08:14:12 +0000

This Strawberry Poppy Seed Layer Cake is a heavenly delight that will tantalize your taste buds and leave you craving for more. The cake consists of three luscious layers of moist and fluffy vanilla and lemon cake, dotted with vibrant poppy seeds. Each layer is generously spread with a velvety cream cheese and white chocolate frosting and a homemade strawberry sauce.

The fresh strawberry sauce adds a refreshing burst of flavor, perfectly complementing the delicate crumb of the cake. The cream cheese lends a subtle tanginess, beautifully balanced by the richness of the white chocolate. The combination creates a luxurious and indulgent dessert.

Every bite of this cake is a true delight. The soft and tender cake layers mingle with the creamy strawberry sauce, creating a symphony of flavors that dance on your palate. The poppy seeds add a delicate crunch, adding a textural contrast that keeps every mouthful interesting. The frosting, with its rich and velvety consistency, provides a decadent finish to this dessert masterpiece.

How to make strawberry poppy seed layer cake

To prepare the strawberry poppy seed layer cake, start by making the poppy seed sponge cake. Then continue with the strawberry sauce and lemon sugar syrup to have time to cool. The next step is to prepare the cream cheese and white chocolate frosting and then assemble the cake.

Prepare the poppy seed sponge cake

To prepare the poppy seed sponge cake, you start by preheating the oven to 340F (170C) and greasing an 8-inch (20 cm) pan, lining the bottom and sides with parchment paper.

Next, separate the egg whites from the yolks. In a medium bowl, mix the yolks with 1/3 cup (70g) of sugar and lemon zest until you achieve a creamy and pale yellow color. Add vanilla extract and baking powder, and mix to combine. Gradually mix in the oil and then add water.

Incorporate the flour and poppy seeds into the mixture, ensuring they are well combined. In a separate large bowl, mix the egg whites with salt until they become foamy. Gradually add the remaining 1/3 cup of sugar and continue mixing until stiff peaks form.

Gently fold a spoonful of the whipped egg whites into the yolk mixture, and then gently fold the yolk mixture into the whipped whites. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool for about 10-15 minutes. Remove it from the pan, invert it, and cool it completely on a rack.

Prepare the lemon sugar syrup

While the cake cools, prepare the lemon sugar syrup by adding water, sugar, and lemon juice to a saucepan and boiling for 3 minutes. Set it aside to cool.

Prepare the strawberry sauce

In another saucepan, add strawberries, sugar, and cornstarch to prepare the strawberry sauce. Bring it to a boil and let it simmer for 5 minutes until it thickens. Allow it to cool.

Prepare the white chocolate cream cheese frosting

For the white chocolate cream cheese frosting, place white chocolate and ¼ cup of cream into a heatproof bowl. Melt it over low heat in a pan with simmering water and let it cool to room temperature. In a large bowl, mix cream cheese until it becomes smooth. Add powdered sugar and vanilla extract and mix to combine. Then, mix in the melted chocolate and set the frosting aside. Add whipping cream and continue mixing until stiff peaks form.

Assemble the strawberry poppy seed layer cake

To assemble the cake, divide the sponge cake into 3 layers. Add a bit of frosting in the middle of a serving platter and place the first layer of cake on top. Soak the cake with about a third of the lemon sugar syrup. Spread up to ⅓ of the white chocolate cream cheese frosting evenly. Gently spread the strawberry sauce over the frosting, leaving a ½-inch (1cm) border.

Place the second layer of cake on top. Soak it with lemon sugar syrup, spread up to ⅓ of the frosting, and spread the remaining strawberry sauce on top. Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides of the cake with the remaining frosting.

Refrigerate the cake to set for several hours or overnight. Once set, decorate the cake as desired, such as by piping the remaining frosting, adding strawberry halves, and sprinkling poppy seeds.

Whether you’re celebrating a special occasion or simply treating yourself to an extraordinary dessert, the Strawberry Poppy Seed Layer Cake is sure to captivate your senses. Its combination of fresh strawberries, delicate poppy seed sponge cake, and the creamy elegance of cream cheese and white chocolate frosting will leave an unforgettable impression on your taste buds. With each slice, you’ll experience a little slice of heaven that will transport you to a world of pure culinary delight.

Hope you will try this amazing cake and if you do make sure to share the photos with me on Instagram. Enjoy!

Other layer cakes you may like to try

Experience the perfect harmony of flavors with our Poppy Seed Blueberry Lemon Cake. This delectable treat features a moist lemon-infused cake layered with bursts of juicy blueberries and a delightful crunch from poppy seeds.

This Strawberry Lemon Layer Cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. The cake is so light and refreshing and is simply bursting with summer flavor.

If you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend’s gathering.

This delectable White Chocolate Pineapple Cake is a delicate dessert that is perfect for any occasion. It is consisting of a bottom layer of almond crispy biscuit, followed by three layers of fluffy vanilla sponge cake that are soaked in pineapple juice, then filled with heavenly white chocolate and cream cheese frosting and delectable pineapple jelly. The result is a cake that simply melts in your mouth.

Strawberry Poppy Seed Layer Cake

This Strawberry Poppy Seed Layer Cake is a heavenly delight that will tantalize your taste buds and leave you craving for more. The cake consists of three luscious layers of moist and fluffy vanilla and lemon cake, dotted with vibrant poppy seeds. Each layer is generously spread with a velvety cream cheese and white chocolate frosting and a homemade strawberry sauce.

Course Dessert

Cuisine American

Keyword poppy seed cake, strawberry, summer cake

Prep Time 1 40

Cook Time 39

Total Time 1 1 19

Servings servings

Calories 512kcal

Equipment

8-inch (20cm) round pan

Ingredients

Poppy Seed Sponge Cake

4 eggs , separated
2/3 cup (140g) sugar , divided
Lemon zest of a lemon
1 tsp (5g) vanilla extract
3 fl oz (90ml) vegetable oil
3 fl oz (90ml) water
1 ⅔ cup (200g) flour
2 tsp (8g) baking powder
1/2 cup (60g) poppy seeds
1/4 tsp (1g) salt

Lemon Sugar Syrup

2/3 cup (160ml) water
4 tbsp (60g) sugar
Juice from one lemon

Strawberry Sauce

9 oz (250g) strawberries, fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (8g) cornstarch

White Chocolate Cream Cheese Frosting

6 oz (180g) white chocolate , small pieces
1/4 cup (60g) whipping cream
13 oz (360g) cream cheese , room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 cups (480g) whipping cream (35% fat) , chilled

For Decoration

fresh strawberries
poppy seeds
remaining frosting

Instructions

Prepare the poppy seed sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/3 cup (70g) sugar, lemon zest and vanilla extract, until creamy and pale yellow colored. Add baking powder and mix to combine. Gradually mix in oil and then add water.
Incorporate flour and poppy seeds.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) sugar. Continue mixing until stiff peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10-15 minutes. Remove from the pan, invert and cool completely on a rack.

Prepare the lemon syrup.

In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
Set aside to cool.

Prepare the strawberry sauce.

In a saucepan add the strawberries, sugar, lemon juice and cornstarch.
Bring to a boil and let it simmer for 5 minutes until thickens. Allow to cool.

Prepare the white chocolate cream cheese frosting.

Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
Add whipping cream and continue mixing until stiff peaks form.

Assemble the cake.

Divide the sponge cake into three layers.
Add a bit of frosting in the middle of a serving platter and place the first layer of cake.
Soak the cake with about a third of lemon sugar syrup.
Spread evenly with up to ⅓ of white chocolate cream cheese frosting.
Gently spread strawberry sauce over the frosting, leaving a ½-inch (1cm) border.
Add the second layer of cake. Soak with lemon sugar syrup, spread up to ⅓ of the frosting and spread the remaining strawberry sauce on top.
Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides with the remaining frosting.
Refrigerate to set for several hours or overnight.
Decorate the cake as desired. You can pipe the remaining frosting and add strawberry halves and poppy seeds. Enjoy!

Video

Nutrition

The post Strawberry Poppy Seed Layer Cake appeared first on Home Cooking Adventure.

Berry Cream Cheese Mousse Cake

Ella - Home Cooking Adventure — Wed, 31 May 2023 06:32:33 +0000

Experience the pure pleasure of our Berry Cream Cheese Mousse Cake, a delectable masterpiece that delights your taste buds with layers of incredible flavors and textures. This heavenly dessert starts with a soft and light berry sponge cake base, creating a delicate foundation that perfectly complements the rich and creamy layers on top.

The centerpiece of this cake is the luxurious berry cream cheese mousse, a velvety blend of smooth cream cheese and ripe, juicy berries. The mousse effortlessly melts in your mouth, delivering a burst of fruity goodness with every heavenly bite. The cream cheese lends a subtle tanginess that harmonizes with the natural sweetness of the berries, creating a balanced and decadent sensation.

To make it even more visually and tastefully appealing, our Berry Cream Cheese Mousse Cake is beautifully decorated with an enchanting arrangement of fresh berries. You’ll find juicy strawberries, tempting blueberries, and vibrant raspberries. This creates a delightful explosion of flavor and a vibrant burst of colors. Each berry complements the other, creating a harmonious blend of flavors that perfectly complements the creamy mousse and sponge cake.

Every slice of this indulgent creation is a symphony of flavors and textures. The soft and moist berry sponge cake provides a delicate base. The berry cream cheese mousse brings a smooth and rich texture that delights your taste buds. The fresh berries add a refreshing and tangy touch that completes the experience, providing a burst of juiciness with every forkful.

How to make Berry Cream Cheese Mousse Cake

Prepare the berry sponge cake by preheating the oven to 340F (170C) and greasing an 8-inch (20 cm) pan with parchment paper. Separate the egg whites from the yolks. In a medium bowl, mix the yolks, sugar, and vanilla extract until creamy. Gradually add oil and water. Add baking powder and flour to the yolk mixture.

In a separate large bowl, mix egg whites with salt until foamy, then gradually add sugar. Fold the whipped whites into the yolk mixture and gently fold in the fresh berries. Pour the batter into the pan and bake for 35-40 minutes. Let it cool and remove from the pan.

Meanwhile, prepare the berry sauce by boiling strawberries, raspberries, blueberries, sugar, and lemon juice until thickens. Reserve 4 tablespoons of sauce.

Prepare the berry cream cheese mousse by dissolving gelatin and mixing it with the remaining berry sauce. In a separate bowl, mix cream cheese, powdered sugar, and the gelatin berry mixture. Whip the cream and fold it into the cream cheese mixture.

Assemble the cake by inverting the cake onto a platter, spread reserved sauce on top, and pour the berry cream cheese mousse over it. Refrigerate for at least 4-6 hours. Decorate with fresh berries and dust with powdered sugar.

Whether you’re celebrating a special occasion or simply craving a luxurious treat, our Berry Cream Cheese Mousse Cake is a true delight that promises to captivate your senses and leave you longing for more. It’s the perfect combination of fruity sweetness, creamy richness, and visual elegance, making it a show-stopping centerpiece for any dessert table.

Hope you will try this amazing dessert, and if you do, make sure to share the photos with me on Instagram. Enjoy!

Other cake recipes you may like to try

Indulge in the ultimate chocolate lover’s delight with our Chocolate Strawberry Cream Cheese Mousse Cake. This exquisite creation combines the rich, decadent flavors of chocolate with the fresh strawberries and the creamy cream cheese mousse.

Experience a refreshing burst of flavors with our No-bake Berry Yogurt Mousse Cake. This delightful creation combines the tangy goodness of yogurt with the natural sweetness of mixed berries. With its light and creamy texture, it’s the perfect treat to satisfy your cravings without turning on the oven.

Feast your eyes and taste buds on our stunning No-Bake Ombre Berry Cheesecake. This showstopper dessert boasts layers of creamy cheesecake infused with berries. The delightful ombre effect will leave you in awe. With its velvety smoothness and vibrant flavors, it’s a true celebration of summer indulgence.

Berry Cream Cheese Mousse Cake

Course Dessert

Cuisine American

Keyword berry cake, cream cheese mousse, mousse cake, summer

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 365kcal

Ingredients

Berry Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
¾ cup + 1tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) mixed berries (strawberries, blueberries and raspberries)
2 tbsp (20g) all-purpose flour , for tossing

Berry Sauce

10 oz (300g) fresh or frozen mixed berries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice

Berry Cream Cheese Mousse Cake

1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
9 oz (250g) cream cheese
1/4 cup (30g) powdered sugar
1 cup (240ml) whipping cream

For Decoration

fresh mixed berries
powdered sugar

Instructions

Prepare the berry sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored.
Gradually mix in oil and then add the water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the mixed berries into a bowl and toss with 2 tablespoons of flour.
Gently fold the berries into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Meanwhile, prepare the berry sauce.

Place chopped strawberries, raspberries and blueberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 10 minutes until thickens. Remove from heat and set aside to cool.
Reserve 4 tablespoons (60g) of berry sauce for assembling.

Prepare the berry cream cheese mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the remaining berry sauce. Mix to combine.
In a large bowl mix cream cheese with powdered sugar. Add berry gelatin mixture and mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold into cream cheese and berry mixture.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 4 tablespoons of berry sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the berry cream cheese mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries, blueberries and strawberry halves. Dust with powdered sugar. Enjoy!

Video

Nutrition

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