Tag Archives: cream cheese

The duo cake

Cheesecake or chocolate cake? This cake is perfect for those who can not choose! I called it ‘the duo cake’ because it combines both the chocolate cake and cheesecake. It turned out great from the first attempt, moreover this cake is so delicious, smooth chocolate part shades nicely into the cheesy-one. The cake has amazing aroma of dark chocolate, sweet vanilla and sunny orange. I hope you will give it a try! 🙂Chocolate orange squares

The duo cake

  • Servings: 8-10
  • Difficulty: easy
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All ingredients should be at room temperature.
For the recipe I used 20cm square cake tin, but round tin is also can be used.
Ingredients
Cheesecake part
500g cream cheese (Philadelphia)
70g white sugar
1 tbsp cornflour
1 egg
50ml double cream (30%), optional
1 tsp vanilla exctract
zest of one orange
Chocolate part
160g flour
40g cacao powder (unsweetened)
1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
100g brown sugar (or white sugar)
2 eggs
70g butter, melted
200g sour cream
Top
1-2 tbsp chopped dark chocolate (70-75% cacao)
orange zest
Preparation method
  • In a large mixing bowl, beat cream cheese with sugar and cornflour, mix in egg until just combine, then fold in cream if using. Add vanilla and orange zest.
  • In another bowl, sift flour and cocoa powder, add salt, baking powder and soda.
  • In a bowl, beat eggs with brown sugar. Mix in melted butter and sour cream.
  • Pour egg mixture into flour, combine but don’t overmix.
  • Line 20cm square baking tin. Pour in chocolate mixture. Then pour cheesecake mixture onto the top of chocolate one. Sprinckle with chopped chocolate and orange zest.
  • Bake in preheated 180C oven for 45-50 minutes.
  • Let the cake cool complitely, then cut into squres.
  • I served mine with cranberries, their sourness suits well with the cake.

Enjoy!

Adapted from Godiva.com

The duo cake

Pumpkin Cheesecake

 It’s my very first pumpkin cheesecake! 🙂 I do love both cheesecake and pumpkin, but never tried to combine them together until I baked too many pumpkin slices and already couldn’t eat them.
Cheesecake is enjoyed by millions around the world, and each person has its own take on the best way of making it. Truly a scrumptious dessert! I guess that the pumpkin cheesecake is the America’s favorite dessert. Moreover, I’ve heard about National Pumpkin Cheesecake Day, is that true? In Russia we eat pumpkin, too, but usually it’s sliced and simply baked with sugar, or whole pumpkin stuffed with grains (have a look at my recipe here).
I knew how to make a basic cheesecake, so I just added pumpkin puree and some spices. Oh, I’m so happy with the result! The only thing I was worried that it can be too wobbly, finally it set good, just cracked a little. The texture is perfect – creamy, deliciously smooth and not-very-sweet, everything how I like. Unfortunately, the cheesecake has some unwanted calories, thus for weight watchers I recommend to substitute cream cheese with low-fat cottage cheese or quark.Pumpkin cheesecake

Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: easy
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You need 18cm baking tin for this recipeSlice of pumpkin cheesecake
Ingredients should be at room temperature
Crust
150g graham crackers, finely crushed
80g butter, melted
Filling
350g cooked pumpkin, then pureed
220-250g cream cheese
30g brown sugar + 40g white caster sugar
2 tbsp double cream (35% fat)
2 whole eggs + 1 egg yolk
2 tbsp cornstarch (cornflour)
1 tbsp plain flour
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger powder
small pinch of ground cloves, allspice and salt
Method
  1. To make crust. In a medium bowl, blend butter with graham crumbs. Press the mixture into the base of baking tin to create an even layer. Chill for 10 minutes in the fridge, then bake in preheated 160C oven for 5-7 minutes. Take the tin out and let it cool for 10 minutes.
  2. To make filling. Meanwhile, in a large bowl, beat the cream cheese with sugar until smooth consistency. Add pumpkin and combine. Break one at a time, add egg yolk, mix to combine. Add double cream, cornstarch, flour and all spices. Beat until well combined. Pour the filling into crust, spread evenly and bake in preheated 180C oven for 45-50 minutes.
  3. Take the tin out of the oven, let it cool at room temperature. Cover the baking tin and refrigerate overnight.
  4. Remove cheesecake from the tin and slide onto a plate, slice and serve.
Enjoy!
[Click the photos for a closer look]

Stuffed chicken with beans

 Hello, folks! December just started and I’ve already seen a glorious amount of mouth-watering cookies and holiday cakes! And may be now you are sipping a huge cup of hot chocolate and browsing through the internet, searching for inspiration, new ideas for the Christmas eve, or probably watching snowflakes settle on trees and ground. I can see how it falls only on some websites and photos, so far. 😀
 Besides making and baking numerous amount of cookies, we need to cook a normal food as well, or at least order a pizza. You will always have something quick and tasty to eat for dinner with a chicken breast on hand! It is versatile, quick-cooking, protein-rich and low in fat, does it sound tempting? Delicious skinless and boneless chicken breasts stuffed with parsley and cream cheese, covered with breadcrumbs and baked on a bed of beans. This flavorful chicken dish is perfect for any day of the week or dinner occasion.
Stuffed Chicken with flageolet beans
I’m bringing this tasty dish to all beautiful and lovely people, who has been parting at Fiesta Friday (Oh my #45 already), enjoy the dish and the weekend!

Stuffed chicken with beans

  • Servings: 3
  • Difficulty: easy
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Adapted from “one pot meals/hamlyn”
Ingredients
For the filling
90g Philadelphia cream cheese, room temperature
1 Tbsp finely grated pecorino or parmesan cheese, optional
25g butter, room temperature
2 cloves garlic, minced
3 Tbsp fresh parsley, chopped
1 tsp fresh thyme leaves, or 1/2 tsp dried
1/2 tsp fine sea salt
1/3 tsp freshly ground white pepper
For the stuffed chicken breasts
3 skinless, boneless chicken breasts
1 can X 530g (drained weight) flageolet beans
70-80ml chicken or vegetable stock, homemade preferable
70-80ml dry white wine
3 Tbsp coarse breadcrumbs, homemade preferable
1 sprig of fresh thyme, or 1/2 tsp dried
2 Tbsp olive oil+ 1 Tbsp butter, for frying
sea salt, white or black pepper, to taste
Preparation Method
  1. For the filling. In a small bowl, beat cheeses, butter, garlic, herbs and seasoning. Using a small knife, make a horizontal cut in each chicken breast. Divide the filling and pack it into breasts, secure with toothpicks. Season the chicken breasts outside with salt and pepper.
  2. Heat the oil with butter in the casserole and fry chicken breasts on both sides until lightly browned. Set aside.
  3. Put drained beans into casserole, add stock, wine and thyme, season to taste. Arrange the chicken breasts on top. Cover and place in preheated 190C/375C oven for 15-16 minutes.
  4. Put breadcrumbs in a small frying pan with some olive oil and heat until breadcrumbs begin to brown. Set aside.
  5. Remove the casserole lid, spread breadcrumbs over the chicken breasts. Return to the oven for 5-7 minutes.
  6. Transfer the chicken to serving plates, put beans alongside.
Enjoy with a glass of white wine or as is!

Velvety&Luscious Cauliflower soup

 Vegetables play an important role in our lives. Let’s do it more healthy and cook this velvety and creamy cauliflower soup.
Sautéing capsicum and roasted cashews is great topping to the soup, infused with spices.
Soup
! Don’t forget to adjust the level of chilli seasoning to make the soup less or more spicy. 🙂
Serves 4-6
Ingredients
1 medium head of cauliflower (600-700g/1.5 pounds),
cut into medium-size florets
1 capsicum
1+1 garlic cloves, a slightly crushed
1 small onion
1/2 Tbsp butter
1+1 Tbsp olive oil
2 Tbsp cream cheese
100 ml single cream
100 ml vegetable broth (or water) + some warm water
3-4 Tbsp cashews, roasted and crushed
1 tsp dry basil
pinch of freshly grated nutmeg (or 1/4 tsp nutmeg powder)
2-3 tsp chilli flakes or chilli seasoning
3-4 tsp chopped parsley and/or basil
Salt&pepper
1 tsp olive oil per plate, for dressing, optionally

 

  • In a soup pot, heat 1 Tbsp of olive oil and butter. Add the onion and cook until soften but not browned for 3-4 minutes, stirring occasionally.
  • Add the cauliflower and garlic, cook for 5 minutes. Pick out and discard the garlic.
  • Add the broth and water, season with basil, salt and pepper. Cover and simmer for 15-20 minutes.
  • Meanwhile, heat the oil on a frying pan, add the capsicum and garlic and sauté for 5-6 minutes. Pick out and discard the garlic.
  • Purée the soup until very smooth. Season with the nutmeg. Stir in the cheese and cream.
  • Rewarm it over medium heat (just few minutes). If necessary, add more water to thin the cauliflower soup.
  • Serve with capsicum on the top; sprinkle with fresh basil, parsley, chilli and cashews.
  • Drizzle over the olive oil, if desired.
Bon Appetit! 
The soup can be refrigerated for up to 3 days.

 

Pancake Pie

 Today is ‘Forgiveness Sunday’, the last day of the ‘pancake festival’ (Butterweek) in Russia.
According to one old tradition, the more pancakes have been eaten during the Butterweek, the more successful will be the year.
As per another custom, a girl at the twilight, should took a pancake, went out and asked the first stranger his name. It was believed, that man’s name and look is similar to the future husband’s appearance. In case if the girl didn’t like the name ‘n’ look, she had to give a pancake to the guy. If she liked it, she had to eat a pancake herself. 🙂
 There are lots of pancakes varieties, with savoury or fruit fillings. Mine 3 favourites: with cottage cheese, sweet condensed milk and salmon 🙂
 Making pancakes could be really exciting and interesting, you can involve the whole family, invite friends and enjoy the holiday.
 You can surprise your family by preparing this delicious pancake pie!
Pancake_pie_caviar-3
What’s more, I decided to participate in Fiesta Friday, organized by Angie from TheNoviceGardener. I’m happy to be involved in such virtual parties and get new friends. 🙂

The basic Russian pancakes recipe
Serves 4-6
Ingredients:
650ml full fat milk
50ml warm water
250g all-purpose flour
2 eggs
a good pinch of salt
2 tbsp of sugar
2 tbsp of sunflower oil
1/3 tsp baking soda
1/2 tsp of lemon juice or vinegar
Preparation:
  • Break the eggs into large bowl, add salt and sugar, whisk.
  • Add the oil and milk, whisk again.
  • Sift the flour into the bowl, whisk thoroughly.
  • Add warm water and whisk to incorporate any lumps.
  • Pour lemon juice or vinegar into a spoon with baking soda on it (to dissolve the soda), quickly add it into the batter and whisk a couple of times.
  • While the mixture is resting (it allows the ingredients to blend together better), heat the pan; grease the pan with some oil, if needed.
  • Evenly coat the pan with the batter. Cook about a minute, then flip the pancake and cook for 15-30 seconds more.
  • Keep prepared pancakes in warm place.
 You can already enjoy the tastiest pancakes, dipping them into a raspberry preserve or hazelnut sauce, or prepare the pancake pie with salmon. It could be wonderful lunch or dinner for the weekend. Pancake_pie_caviar-2
Pancake pie with salmon and cream cheese
Serves 4-5
Ingredients:
8 pancakes
200g salted or smoked salmon, always better homemade (find the recipe here)
120-150g cream cheese
2tbsp sour cream (substitute with crème fraîche, or single/double cream)
4-5 tbsp finely chopped dill
I used red caviare for the decoration, you can do it with salmon or just keep the top as is.
Assembling:
  • Blend the cream cheese with sour cream until smooth.
  • Cut the salmon into small cubes.
  • Arrange the first pancake on a plate, spread the cheese mixture and sprinkle with dill.
  • Cover with the second one. Spread some salmon on the pancake.
  • Cover with the third pancake.
  • Repeat all steps.
 Have a lovely pancake time!  🙂
  Pancake_pie_caviar-1