This recipe encourages the use of frozen berries! It was very quick to put together, had a lovely presentation, and most importantly was delicious as well. 🙂 We ate this cake for dessert but it would also be an amazing coffee cake. This recipe is from Bon Appétit.
Yield: Serves 8
- nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon coarse salt
- 3 large eggs
- 1½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 1 cup frozen raspberries or blackberries, divided
- Preheat oven to 350° (preferably on convection).
- Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.
- Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries.
- Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes on convection or up to 60 minutes in a standard oven. Let cool at least 20 minutes before unmolding.
Note: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
One Year Ago:
Two Years Ago:
Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: blackberries, breakfast, brunch, cake, cheesecake, coffee cake, dessert, frozen berries, frozen raspberries, raspberries, ricotta
I live in fear of overcooking my baked goods… and I usually shorten the baking time stated in a recipe, especially because I bake on convection. I made these mini-cheesecakes twice because the first time I made them they were undercooked! They were still edible (of course!) and tasty, but not perfect enough to give to my friend for her birthday. 🙂 (We have been eating a lot of cheesecake lately… so glad they are “mini” portion-sized!!) It was difficult to tell that they were undercooked until after they were chilled- I had baked them until they were puffed and set.
For the second batch, I increased the baking time and added two pinches of salt. Thank goodness (…for many reasons… could/should we eat another batch?) they were cooked perfectly. 🙂 They are pure and simple. Perfect to give to my cheesecake-purist friend for her birthday!! …and to bring to Fiesta Friday #11 at the Novice Gardener! This recipe was adapted from Carla Hall of The Chew. She baked them in mini-muffin pans (with 1 teaspoon of crust, baked for 10 minutes) with optional toppings which would be great for a party. A fun touch was to serve them inverted- mine with a fork, my husband’s with a spoon. To each his own! 🙂 Nice!
Yield: Makes 8 mini-cheesecakes
- 4 honey graham crackers
- 1 tablespoon unsalted butter, melted
- 1 8-ounce package cream cheese, at room temperature
- 6 T granulated sugar
- 2 1/2 T milk (I used 1 percent)
- 1 egg
- 1/4 cup sour cream, at room temperature
- 1/2 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 pinches of coarse salt
- Preheat oven to 350 degrees F (convection)(175 degrees C).
- Place graham crackers in the bowl of a food processor and pulse to crush. Add melted butter and pulse until the butter is evenly distributed.
- Place liners (I used parchment paper liners) into muffin tins and press 1 1/2 tablespoons of the graham cracker mixture into the bottom of each. Using the bottom of a glass, compact the crumbs to form a crust.
- In a large bowl, mix cream cheese with sugar until smooth.
- Blend in milk, and then mix in the egg, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.
- Scoop or pour filling on top of crusts. (I use a cookie scoop.)
- Bake in preheated oven for 17 minutes, or until puffed, set, and slightly brown on the edges. Cool to room temperature, then chill in refrigerator until serving.
- Serve inverted. Can top with berries or chocolate sauce, if desired.
One Year Ago:
If you like this you may also like:
Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: cheesecake, cheesecake cupcakes, cream cheese, dessert, Fiesta Friday, graham crackers, mini cheesecakes, vanilla
My husband spends a lot of time planning his birthday dinner menu, but every year I make him a birthday cheesecake. I try a new recipe almost every year. I made this cheesecake last year for the first time and it was the best I’ve ever made. Super creamy with great vanilla flavor. Nothing beats vanilla bean in a cheesecake! 🙂 I have made cheesecakes in the past with various types of crust- we definitely prefer a graham-cracker crust; this one is great.
This recipe was adapted from Martha Stewart Living. We enjoyed it after a meal of Mustard Chicken with roasted asparagus and baby red potatoes. DELISH.
- Yield: Makes one 9-inch cake
- 5 tablespoons unsalted butter
- 1 1/2 cups graham-cracker crumbs (about 11 crackers)
- 1 1/4 cups granulated sugar, divided
- 2 pounds cream cheese, at room temperature
- 1 vanilla bean, split in half lengthwise
- 4 large eggs, lightly beaten, at room temperature
- 1 cup (240 g/ 8.6 oz) sour cream, at room temperature
- pinch of coarse salt
- Heat oven to 350 degrees. (I set my oven to true convection.)
- In a microwave safe dish, melt 5 tablespoons butter.
- In the bowl of a food processor, chop graham-crackers into crumbs. Then combine graham-cracker crumbs and 1/4 cup sugar.
- Pulse in melted butter until the crumbs are moist.
- Pour mixture into a 9-inch springform pan; using the bottom of a dry measuring cup, press firmly, forming a 1/2-inch crust up sides of pan. Place pan on a parchment paper-lined rimmed baking sheet.
- Bake until set, 10 (convection) to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
- Slowly add remaining cup sugar.
- Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl.
- Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 20 minutes to 1 hour 30 minutes, on convection, 1 hour 45 minutes in a conventional oven.
- Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When completely cool, cover tightly with plastic; let set at least 4 hours or overnight in the refrigerator.
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: birthday, Birthday cake, cheesecake, dessert, graham cracker crust, graham crackers, vanilla, vanilla bean
Leave a comment
This is a cute and super tasty Valentine’s Day dessert. I made 1/4 of the recipe, and used warm raspberry jam to make the hearts. I poured the hot water into the baking pan after placing it in the oven- then I only had to worry about spilling it when I took it out! My husband could have easily eaten two. Delicious. This recipe is from Martha Stewart Living.
- Yield: Makes 32 mini-cheesecakes
- 1 1/2 cups finely ground graham crackers (about 12)
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups plus 5 tablespoons sugar
- 1 container (6 ounces) fresh raspberries
- 2 pounds (four 8-ounce packages) cream cheese, room temperature
- Pinch salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 7-10 minutes. Transfer tins to rack to cool.
- Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
- With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
- Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
- To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes (30 minutes on convection), rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: cheesecake, cream cheese, dessert, graham crackers, raspberries, valentine's day