Brown Butter Shortbread

How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!

Close up stacked brown butter shortbread

 

Growing up my mom always made treats for our teachers. One of the more frequent desserts she made was Scottish Shortbread. This is something so symbolic of my childhood and Christmas time. Only because we ALWAYS have it at Christmas but many other times throughout the year as well.

Shortbread is so simple. Butter, Sugar, Flour & a pinch of Salt. I am pretty sure you already have those ingredients in your house, am I right? While my moms Scottish Shortbread Recipe doesn’t call for browned butter, I had to try. Can’t leave well enough alone, can I?

 

brown butter shortbread on a plate

 

You’re welcome. SOOO amazing. Luckily I made a small batch in a 9X13 pan normally we make a jelly roll pan or baking sheet pan. Since I am no longer working at the restaurant I am trying to not bake as much as I used to. Less people to go around means I eat more. And my yoga pants are getting tighter!

Shortbread is thick, crumbly, buttery, sandy, not too sweet and snaps. I use my stand mixer but a good ‘ol bowl works perfect as well. Dump everything in the bowl and mix until the butter is pea sized. The only difference here is you need cold browned butter so its not as easy as grabbing the butter out of the fridge. Luckily for me a friend gave me a load of this brown butter, while its great to already have it, I also brown a big batch of butter and keep it in the fridge to use in recipes that call for cold browned butter.

 

brown butter shortbread small stack

 

So for those of you that want to make your own brown butter for this recipe I suggest you make it the night before, you could also make it the day of- just needs time to chill. For me I love prepping things the night before like cinnamon rolls or cheesecake.

 

Brown Butter Shortbread Stacked

 

How to make brown butter? Take as much butter as you want and place it in a heavy bottom sauce pan cook it over medium heat. DO NOT WALK AWAY! Once the butter burns there ain’t no going back. Use a wooden spoon or whisk and mix the butter constantly. The butter will melt, foam up, and then begin to brown. You will see flecks- those flecks are the money! As soon as you see the flecks take the butter off OR if you want to push the limits and get more brown flecks then turn the heat down and keep stirring a little bit longer. Pout into a container to cool then cover and chill.

 

Brown Butter Shortbread on a plate

 

This Brown Butter Shortbread is the perfect treat for a cup of tea but is also perfect to bring to a party. The Brown Butter Shortbread can sit at the table uncovered and not lose any of its spectacular-ness!

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Close up stacked brown butter shortbread

Brown Butter Shortbread

  • Author: Elizabeth
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 20-35 Pieces depending on size you cut

Description

How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!


Ingredients

  • 12oz All-Purpose Flour
  • 8oz Cold Browned Butter(previously browned and chilled)
  • 4.5oz Granulated Sugar + more for top
  • 1/4 Teaspoon Salt

Instructions

  1. Preheat oven to 350F and get a 9X13 pan out- no need to grease it.
  2. In the bowl of a stand mixer fitted with paddle attachment or a regular medium sized bowl add the flour, butter, sugar and salt. Mix on low/medium speed until the butter is mixed in and pea size pieces.
  3. Transfer dough to pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure its tightly in the pan. Using a butter knife score the shortbread into whichever size pieces you want. Scoring up and down and across. Prick all over with a fork.
  4. Bake for approximately 20-25 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store in an air tight container. Last for up to a week.

Notes

  • Double Recipe for Jelly Roll Pan (12X8X1)- bake for 20ish minutes/until golden brown on edges
  • Triple Recipe for USA Baking Sheet(18X13X1)- bake for 25ish minutes/until golden brown on edges

Recipe courtesy of my amazing Mom

Fancy another cookie?

My Ultimate Chocolate Chunk Cookie Recipe 

 

Ultimate Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Cookies Stalked Tall

Salted Millionaire’s Shortbread

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

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Ultimate Chocolate Chunk Cookies

Ultimate Chocolate Chunk Cookies Recipe starts off with nutty and caramelized brown butter, are filled with loads of milk & dark chocolate chunks and chips and are the perfect chewy, soft if you want or crunchy edges if you want cookie! 

Ultimate Chocolate Chunk Cookies Recipe

This is probably my most worked on recipe, well this and some chewy brownies finally ready for posting and a yellow cake and chocolate cake. I have My Favorite Chocolate Chip Cookies recipe that I posted way back in 2014, these cookies are delicious with the help of browning the butter, vanilla pudding mix and an extra yolk.

 

Ultimate Chocolate Chunk Cookies Recipe

 

The Birth of The Ultimate Chocolate Chunk Cookies Recipe?

No offense to pudding mix but I wanted a cookie without pudding mix. I also have posted a recipe for Perfect Chocolate Chip Cookies back in 2013. Those one are delicious.  But they weren’t right. I also wanted a recipe not having 14 tbsp of butter I wanted an even 8 or 16 so you could use a full stick. I am always finding little bits of a stick of butter in my fridge, I don’t need any more clutter in my life!

 

Ultimate Chocolate Chunk Cookies Recipe Ultimate Chocolate Chunk Cookies Recipe

 

So, How Do I Make This Ultimate Chocolate Chunk Cookies Recipe?

Back to the recipe, while just browning the butter was fabulous and would create a beautiful cookie, the cookies baked inconsistently. Meaning some were perfect and some spread and some stayed to tall and didn’t spread enough.

Well naturally when you are cooking the butter some of the liquid will evaporate, so I needed more liquid. Instead of adding more butter I decided to add some water, after playing around with a few recipes it worked out that 1oz was perfect. Just the trick to create more consistent cookies.

Like many other CCC recipes I chill the dough, I personally like to pre-scoop the dough as soon as I make it, that way the dough is chilled more consistently than a big ol’ ball of dough. I use this container, I line it with parchment on the bottom scoop the dough then put another layer of parchment and scoop the next layer. It works perfect for me!

 

Ultimate Chocolate Chunk Cookies Recipe

Another thing I do when baking cookies is I use all kinds of chocolate. Chocolate chips are good but they don’t create the oozy chocolate you get from chunks. I also use a mixture of milk, dark and semi-sweet chocolate. And I add extra chocolate once the cookies are scooped to create a “pretty cookie.” And when I am feeling fancy I add some fleur de sel on top. And it goes without saying that a big ‘ol scoop of ice cream with a warm cookie is absolutely necessary.

 

Ultimate Chocolate Chunk Cookies Recipe

This Ultimate Chocolate Chunk Cookies recipe can easily be doubled, I haven’t tripled because my kitchenaid couldn’t handle it. I made 300 of these cookies for my sisters wedding a couple weeks ago. We welcomed guests with cookies and finished the night with another round of cookies! These cookies bake up perfect in mini, medium and large cookies! The best! Because sometimes when you’re making a batch of cookies for friends you need an extra large one for yourself 😉

Cookies at Sisters Wedding

Honestly, how beautiful is my sister and her new family !!!

Sisters Wedding

 

Anyways these cookies were perfect. I am so happy with them, and I love them so much. I hope you do, please let me know if you try my Ultimate Chocolate Chunk Cookie Recipe ! Depending on which cookie, soft or crunchy, I bake shorter or longer. To create a soft cookie bake until the cookies are set up but still look a little wet in the center, and to create a crunchy edge cookie then bake a little longer.

 

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Ultimate Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Ultimate Chocolate Chunk Cookies

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 33 minutes
  • Yield: 25 Medium Cookies or 50 Mini Cookies

Description

Ultimate Chocolate Chunk Cookies start off with nutty and caramelized brown butter, are filled with loads of milk & dark chocolate chunks and chips and are the perfect chewy, soft if you want or crunch edges if you want cookie! *Total Time includes chilling time.


Ingredients

  • 325 Grams All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Cornstarch
  • 4oz Butter, browned
  • 4oz Butter, cold or room temp.
  • 1oz Water
  • 150 Grams (3/4 Cup) Brown Sugar
  • 100 Grams (1/2 Cup) White Sugar
  • 1 Large Egg, at room temp.
  • 1 Large Egg Yolk, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 8oz Mixed Chocolate Chips/ Chunks (milk, dark or semisweet)

Instructions

  1. In a large bowl mix together the flour, baking soda, salt and cornstarch, set aside.
  2. In a stand mixer add the cold butter and set aside.
  3. In a heavy bottom saucepan add 4oz of butter, cook on medium heat mixing constantly. If you do not mix the butter can burn easily. The butter will become foamy and soon after you will smell a nutty aroma and begin to see brown flecks, thats when you know the butter is done. Then pour the butter on top of cold butter in the mixer. Let sit for 2 minutes to melt the other butter.
  4. Add water and both sugars and mix until combined, add egg and yolk and mix on medium for 1 minute. Add vanilla and mix for 30 more seconds. Add in flour mixture, mixing until just combined then fold in chocolate.
  5. Using a medium cookie scoop (1.5 Tablespoon size) scoop cookies into a plastic container or tray that you will cover with plastic wrap. Chill for 2 hours or up to 4 days, also you can chill dough then freeze for up to 1 month.
  6. When ready to bake preheat oven to 350F, line a baking sheet with a silpat liner, place cookies 2 inches apart, for medium sized cookies I can fit 12 on a tray. If you want very soft cookies bake for 8-10 minutes, or until cookies have just lightly browned on edges but still a little wet on top, if you want cookies with a bit more crispy edges bake for 11-13 minutes, until golden brown all over. Let cool on tray for 5 minutes then transfer to a wire rack. Store in an air tight container.

Notes

*For mini cookies use a 2 teaspoon cookie scoop and bake for 7-9 minutes or until golden brown just around the edges.

Are you a Cookie Monster?

Guinness Chocolate Cookies

Guinness Chocolate Cookies www.confessionsofabakingqueen.com #boozybaking

Chewy Pumpkin Chocolate Chunk Cookies

Chewy Pumpkin Chocolate Chunk Cookie Recipe www.confessionsofabakingqueen.com

Salted Millionaire’s Shortbread

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

 

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Mini Oreo Cheesecakes

Creamy Oreo Cheesecake topped with Chocolate Ganache,  Fresh Whipped Cream and a sprinkling of Oreos you will love this recipe for Mini Oreo Cheesecake with Chocolate Ganache.

 

Sooooo my sister gets married this week. While I am the maid of honor I am also providing goodies for the dessert table. Chocolate Chunk Cookies, Sprinkle Cookies, Mini Cheesecakes, Carmelitas and Brownies..I will be a busy girl later this week. I also have family in town from England (YAY) so we are doing a taco Tuesday tomorrow night which totally calls for Salted Caramel Tres Leches Cake and then the rehearsal dinner which calls for more dessert, maybe cheesecake too? I am thinking one topped with Lemon Curd then again who doesn’t love Salted Caramel Sauce I know I sure do.

What a great forecast for my belly this week !!!

 

Cheesecake is a true weakness of mine. It’s definitely one of those things that sits in the fridge and every-time I walk past the fridge it takes every ounce of willpower for me not to open the fridge and have another bite.

The crunchy crust, the thick creamy cheesecake topped with chocolate, fruit, sour cream, or just plain ol’ homemade whipped cream, well it all makes me weak at the knees. Heaven.

And who doesn’t love Oreo’s? Crazy people, that’s who. But I will never love them as much as my baby sister does. She is a bit of an Oreo hoarder.

 

The beauty of mini cheesecakes are they only take one bite! So you can have like 13 before you hit what would have been one normal slice of cheesecake. Score!

Whether you want to have something to sneak out of the fridge or want to wow your family, these are sure to make everyone happy.

And conveniently they are easy to make. While you don’t HAVE to top them with chocolate ganache, fresh whipped cream and crushed Oreos, I HIGHLY recommend it.

 

I also have a recipe for Oreo Cheesecake that goes down oh so well.

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Mini Oreo Cheesecakes www.confessionsofabakingqueen.com

Mini Oreo Cheesecakes

  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 4 Hours 40 Minutes
  • Yield: 40 Mini or 12 Cupcake Size

Description

Creamy Oreo Cheesecake topped with Chocolate Ganache,  Fresh Whipped Cream and a sprinkling of Oreos you will love this recipe for Mini Oreo Cheesecake with Chocolate Ganache.


Ingredients

Crust

  • 15 Oreos, finely crushed
  • 3 Tablespoons Unsalted Butter, melted

Cheesecake

  • 14oz Cream Cheese, softened
  • 150 grams Granulated Sugar
  • 70 grams Sour Cream/ Greek Yogurt
  • 2.5oz Heavy Cream
  • 2 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 5 Oreos, crushed but not completely

Chocolate Ganache

  • 4oz Dark Chocolate Finely Chopped
  • 2oz Heavy Cream

Whipped Cream

  • 4.2 ounces (1/2 Cup) Heavy Whipping Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Dry Milk Powder
  • 4 Oreos, crushed

Instructions

Crust

  1. Line a mini muffin pan or muffin pan with liners, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press 1 Teaspoon in mini muffin liners or 1 Tablespoon in muffin liners, pressing down completely. Place in fridge while you make the cheesecake.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared liners. Bang the pan on the counter top to get rid of any air bubbles.
  2. Bake the cupcake size cheesecakes for 19-21 minutes and the mini muffins size cheesecakes for 12-15 minutes, the cheesecakes should be set and not jiggle much. Let cool on wire rack for 30 minutes then wrap in plastic wrap and chill for 4 hours or overnight.

Chocolate Ganche

  1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.

Whipped Cream

  1. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. Store in fridge.

Notes

*Total time includes chill time

Coffee Cheesecake with Chocolate Ganache

Lemon Cheesecake

 

Cookie Butter Chocolate Chip Cheesecake Bars

Double Chocolate Cheesecake Cups

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Carrot Pineapple Banana Loaf Cake

Carrots, Banana & Pineapple make this a moist, dense, sweet and overall perfect banana bread but then top it with cream cheese frosting and roasted walnuts and you are in heaven. Carrot Pineapple Banana Loaf Cake will be your new favorite recipe

Carrot Pineapple Banana Loaf Cake , thats a mouthful, but a damn good mouthful if I do say so myself. Truly this was a hit. So freaking moist and delicious. Wow.

I have a bit of a banana bread obsession, you may have noticed with my Peaches & Cream Banana Bread or my Strawberry Banana Bread or my Bananas Foster Banana Bread.

While I would love to call this a banana bread, which it is, it is ultimately more like a loaf cake. As much as I want convince myself this is a perfect breakfast I just can’t. So afternoon snack or dessert works for me 😉

 

 

As Easter approaches I start to question what desserts to make. An event where I can make multiple desserts and no one can complain. Christmas, Easter, Thanksgiving, Sunday night dinner, any excuse for an array of desserts. Last Easter I made some of these recipes here Carrot Layer Cake and Coffee Cheesecake with Chocolate Ganache.

Back to this beaut.

Being that it is a loaf cake/ banana bread it is super easy to make. In a large bowl mix together the wet ingredients and sugar and then fold in the dry ingredients. BAM. OF course the hardest part is waiting for the loaf to cool to then be smothered in cream cheese frosting.

This frosting has buttermilk powder in it, I think it gives such a nice tang, but if you don’t have any don’t worry.

It also satisfies your carrot cake craving which everyone has around Easter!

 

I hope you enjoy this gorgeous Carrot Pineapple Banana Loaf Cake as much as I did!

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Carrot Pineapple Banana Bread

Carrot Pineapple Banana Loaf Cake

  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 Slices

Description

Carrots, Banana & Pineapple make this a moist, dense, sweet and overall perfect banana bread but then top it with cream cheese frosting and roasted walnuts and you are in heaven. Carrot Pineapple Banana Loaf Cake will be your new favorite recipe

 


Ingredients

Carrot Pineapple Banana Loaf Cake

  • 4oz Unsalted Butter, melted
  • 100 Grams Brown Sugar
  • 100 Grams Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 Teaspoon Vanilla Extract
  • 2 Medium Banans, smashed
  • 3.5oz Crushed Pineapple, drained
  • 130 Grams (3/4 cup) Grated Carrots, roughly 2 medium carrots
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teasppon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 160 Grams (1 1/2 Cups) All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3oz Greek Yogurt

Frosting

  • 4oz Cream Cheese, at room temp.
  • 2.5oz Butter, at room temp.
  • 4oz Powdered Sugar
  • 0.60oz Buttermilk Powder
  • 1/2 Teaspoon Vanilla Extract/ Paste
  • 1 Teaspoom Heavy Cream
  • Pinch of Salt
  • 2oz Chopped Toasted Pecans/ Walnuts (pre toast them in oven for 10 minutes & cool completely)

Instructions

Carrot Pineapple Banana Loaf Cake

  1. Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
  2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Mix in bananas, pineapple, and carrots.
  3. Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into batter.
  4. Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don’t want any wet batter, just moist crumbs. Let cool on wire rack completely or overnight

Frosting

  1. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  2. Spread on top of cooled cake and sprinkle with nuts. Store in cool space or fridge.

Banana Bread Recipe adapted from my Pineapple Banana Bread 

Frosting Recipe adapted from Carrot Layer Cake

Pineapple Banana Bread

Oat Flour Banana Bread

Blueberry Lemon Loaf Cake

 

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Lemon Curd

Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! 

Having a lemon tree makes life so much better. Walking into the back yard and picking a lemon or two for the day makes me so happy. It’s life back to the basics.

When your lemon tree is overflowing you make lemon curd, because who the heck doesn’t love that sweet, tart, lemony goodness? Put it on a cake, lather it all over a scone, fill it in a tart shell.. or just devour it with a spoon. Whichever works honestly. Or fold in some whipped cream for creamy lemon dreams.

Lemon Curd www.confessionsofabakingqueen.com

I made lemon curd last week for a lemon cake that was topped with lemon curd and fresh cream. The lemon cake was not perfect, I need to work on it. But my sister did claim it was her new favorite, so I must be close! Hopefully soon you will see the lemon cake here.

Lemon curd is simple to make just make sure you ensure enough time to chill the curd, this is why I often make it a day or two in advance. I adore making parts of recipes in advance, makes life so much easier. Like my Cinnamon Rolls that I start the night before and pretty much just bake in the am.

Stay tuned for the lemon tarts I made with this gorgeous curd! Or like I said earlier just grab a spoon or strawberry to dip into this beauty.

 

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Lemon Curd www.confessionsofabakingqueen.com

Lemon Curd

  • Prep Time: 15
  • Total Time: 2 Hours 15 Minute
  • Yield: 24oz/3 Cups

Description

Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions! 


Ingredients

  • 6oz Lemon Juice (approx. 3 large lemons)
  • 2 Tablespoons Lemon Zest
  • 4 Large Eggs + 2 Large Egg Yolks
  • 7oz Sugar
  • 2oz Unsalted Butter (cut into small cubes)
  • 1.5oz Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt

Instructions

  1. In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
  2. In a nonreactive bowl mix together the eggs, egg yolks and sugar. Whisking until fully combined.
  3. Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of warm lemon mixture (this ensure the eggs are tempered, not scrambled!)
  4. Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
  5. Take off heat and immediately stir in butter cubes to bring temperature down. Once butter is fully combined add in heavy cream, vanilla extract and salt.
  6. Pour into container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin doest not form on top. Chill for at least 2 hours. Use within 3 days.

Notes

*Total Time includes Chill Time

*Recipe can be halved, I just love loads of lemon curd!

Recipe ever so slightly adapted from Cooks Illustrated 

Lemon Lover?

Raspberry Lemon Loaf Cake

 

Blueberry Lemon Loaf Cake

Lemon Cheesecake

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Salted Caramel Crepe Cake

Salted Caramel Crepe Cake- Homemade crepes layered with salted caramel pastry cream topped with fresh whipped cream and generous drizzles of homemade salted caramel 

Want to hear a really funny thing? I was recently in Paris and never had a crepe. What in the world was I thinking? The problem was there was too many other good things to eat, check out my post on my favorite Paris Eats. Whether it was steak frites, onion soup, eclairs, tarts, lamb pita, baguettes… you get the picture. So naturally I didn’t have any room for crepes. And I had already checked the whole crepes in Paris off the last time I was in Paris.

Anyways, Crepes have been on my mind. And as any normal person does on Wednesday afternoon I felt like flipping 30 crepes. I also had a container of homemade salted caramel in the fridge, I always make sure to have some on hand. The fridge was looking pretty full, the Half & Half container needed to be used, so pastry cream folded with salted caramel sandwiched between crepes sounded like a good idea. I always think they are so visually appealing to look at, all those layers. Not to mention delicious. The first time I had a crepe cake was at a wine bar in NYC, I remember it all too well. This was YEARS ago, I am sad to say it has taken me this long to make a crepe cake myself. It was only natural that I made a salted caramel crepe cake, as if you have read my blog before you know me and salted caramel are besties, whether its tres leches cakecheesecake or cookies, salted caramel goes with everything.

This is really an easy dessert to make, just a little time consuming- flipping all the crepes and waiting for the pastry cream to chill. The beauty of this is that its make ahead. Even when I am not working I seem to always be busy so having something make ahead or even just certain components of the dessert made ahead makes life easier.

Then when its time to assemble its as easy as layer some crepes, spread some pastry cream and add more layers, then chill and top with fresh cream (because fresh cream?!) and drizzle with loads of salted caramel! Enjoy! Now if you wanted an intense salted caramel flavor I would suggest drizzling salted caramel in between some of the layers.

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Salted Caramel Crepe Cake

Salted Caramel Crepe Cake


Description

Salted Caramel Crepe Cake- Homemade crepes layered with salted caramel pastry cream topped with fresh whipped cream and generous drizzles of homemade salted caramel 

 


Ingredients

Pastry Cream

  • 16oz (2 cups) Half & Half
  • 8 Tablespoons Granulated Sugar
  • Pinch of Salt
  • 5 Large Egg Yolks
  • 3 Tablespoons Cornstarch
  • 2oz (4 Tablespoons) Unsalted Cold Butter (Cut into 1/2 inch pieces)
  • 1 Tablespoon Vanilla Bean Paste
  • 4oz (1/2 Cup) Homemade Salted Caramel or store bought salted caramel

Crepes

  • 10oz All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Granulated Sugar
  • 16oz (2 Cups) Half & Half
  • 6oz Water
  • 5 Large Eggs
  • 2oz Unsalted Butter
  • Stick of Butter

Topping

  • 10oz Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar
  • 2oz Homemade Salted Caramel or store bought salted caramel for Drizzling

Instructions

Pastry Cream

  1. In a large heavy bottomed pan cook the half & half with 6 tablespoons granulated sugar over medium heat until the mixture is simmering, not boiling
  2. In a medium bowl whisk together the egg yolks. Add remaining 2 tablespoons sugar and finally add cornstarch whisking until pale yellow.
  3. When half and half is warmed, slowly whisk a small amount into egg yolk mixture to temper eggs. Slowly add remaining half & half mixture until fully combined, then transfer mixture back to saucepan cooking over medium heat whisking continuously. Cook until mixture has thickened and a few bubbles burst. Take off heat and add butter and vanilla bean paste. Pour into container and cover with plastic wrap pressed up against the cream to prevent a skin. Chill for 1 hour in fridge and 1 hour in freezer or make up to 48 hours ahead of time and chill in fridge.
  4. Before cake assembly add salted caramel to pastry cream and fold in until no streaks remain.

Crepes

  1. Place a 9-10 inch skillet over medium-low heat while you prepare the crepe batter.
  2. In a medium bowl whisk together flour, salt and sugar. Set aside.
  3. In another bowl whisk together half and half, water and eggs. Add half of the mixture to the flour mixture, then add melted butter and finally remaining half & half mixture. Making sure no lumps remain.
  4. Using a stick of butter lightly coat the pan wit butter. Then pour 2 oz (1/4 cup) of batter and swirl pan so the complete bottom of the pan is covered. Let it cook for a minute or two until the top is dry then flip and cook for another minute. Make sure to adjust temperature depending on how your crepes are cooking, every oven is different. My crepes cook best just under medium. Every 2-3 crepes I grease the pan with the stick of butter ( I did not use the full stick but its easiest to use a stick). Once the crepe is fully cooked set it on a wire rack of cool completely.

Assembly

  1. Place 3 crepes on serving platter then place 2 tablespoons of pastry cream then place one crepe then 2 tablespoons pastry cream every few crepes add 2-3 between the pastry cream for stability. Once you have used up all the crepes and pastry cream wrap in plastic and chill 4 hours or overnight.
  2. Before serving in the bowl of an electric mixer fitted with whisk attachment whisk heavy cream and powdered sugar until stiff peaks. Spread on top of crepe cake and drizzle with salted caramel. Store in fridge.

 

Salted Millionaire’s Shortbread

 

Salted Caramel Tres Leches Cake 

 

Salted Caramel Creme Brulee

Salted Caramel Upside Down Apple Pie

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Carrot Layer Cake

Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

Look at those layers. The frosting to cake ratio, its just on point, in my humble opinion!

Carrot cake is just such a health decision, carrots= veggies, walnuts= heart healthy. We won’t mention the cream cheese, butter and sugar. Or the salted caramel I just needed to add.

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

I made this on Easter and it was a huge hit, we had 13 desserts at the table and this along with the Espresso Cheesecake took the biggest hits. The best part was leftovers for a treat at work. This cake is so spicy and moist, the cream cheese tang, the crunchy roasted walnuts and the salted caramel.

 

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

While you could totally add raisins, I am not a fan. When it comes to baking, raisins have always been wanna be chocolate chips. And of course I will always take chocolate chips. Used to tell people I was allergic to raisins to ensure I always got the chocolate chip cookie. I was a naughty kid!

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

I have made this cake with walnuts and pecans, I personally love both and will just use whatever I have on hand. To me, pineapple always its a great addition to carrot cake so I always add some!

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

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Carrot Layer Cake www.confessionsofabakingqueen.com

Carrot Layer Cake

  • Prep Time: 30
  • Cook Time: 18
  • Total Time: 48 minutes
  • Yield: 12-14 Slices

Description

Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting

 


Ingredients

  • 240 Grams AP Flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • 250 Grams (1 1/4 cup) Brown Sugar
  • 6oz Vegetable oil
  • 3 large eggs, at room temp.
  • 2 teaspoons Vanilla extract
  • 2 ⅔ Cups shredded carrots (3 large carrots)
  • 4oz (1/2 Cup) Crushed Pineapple, drained
  • 4oz Chopped Toasted Pecans/ Walnuts (pre toast them in oven for 10 minutes)

Frosting

  • 12oz Cream Cheese, at room temp.
  • 8oz Butter, at room temp.
  • 12oz Powdered Sugar
  • 2oz Buttermilk Powder
  • 2 Teaspoons Vanilla Extract/ Paste
  • 1 Tablespoon Heavy Cream
  • Pinch of Salt
  • 4oz Chopped Toasted Pecans/ Walnuts (pre toast them in oven for 10 minutes & cool completely)
  • 1/2 cup Homemade Salted Caramel or store bought salted caramel

Instructions

Cake

  1. Preheat oven to 350F and grease a 18 X 13 inch baking sheet. Then line the baking sheet with parchment and grease the parchment.
  2. In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl.
  3. In the bowl of an electric mixer with the whisk attachment add the sugar, oil, eggs, and vanilla together until mixture is smooth. Fold in the carrots and pineapple. Gently fold in the flour mixture until just combined.
  4. Pour batter into prepared pan, smooth so even. Bake until center of cake is firm to touch, 15 to 18 minutes. Let cool on a wire rack. Then invert cake peeling off the parchment paper. Let cake cool completely, make frosting now.

Cream Cheese Frosting

  1. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.

Assembly

  1. Using sharp serrated knife, cut cake in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
  2. Place first piece of cake on a cake board. Brush on a thin even layer of salted caramel. Place 1/2 cup of frosting on layer spreading evenly then repeat until you end with the last cake on top. Use remaining frosting to frost the cake. Drizzle salted caramel on top and place toasted pecans on and around cake. Store in fridge.

Recipe Adapted from Cooks Illustrated

 

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

More Cake?!

Salted Caramel Tres Leches Cake

Guinness Gingerbread Cake Recipe

Brown Butter Pumpkin Cake Recipe

 

Cookie Butter Lava Cakes

 

 

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Coffee Cheesecake with Chocolate Ganache

Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table! 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

Ugh you guys, coffee cheesecake and chocolate? Wow. New fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can’t blame him.

 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all time favorite things.

What really inspired this Cheesecake was a random Trader Joe’s trip. You know the ones were you end up spending $200 at Trader Joe’s and you’re like how is that even possible? Well, impulse purchases, specifically  the chocolate covered espresso beans for this Coffee Cheesecake, and the 3 million other things I had to have.

 

Coffee Cheesecake www.confessionsofabakingqueen.com

 

While you could totally leave off the Chocolate Covered Espresso Beans I really do believe it gives it that something extra. You know like Elle Woods spraying her resume with perfume?

 

I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!

 

 

Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner.

And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!

Coffee Cheesecake www.confessionsofabakingqueen.com

 

Now what cheesecake flavor next?

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Coffee Cheesecake www.confessionsofabakingqueen.com

Coffee Cheesecake

  • Prep Time: 15
  • Cook Time: 80
  • Total Time: 9 Hours 35 Minutes
  • Yield: 10-12

Description

Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table! 

 


Ingredients

Crust

  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted

Cheesecake

  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Paste
  • 2 Tablespoons Instant Coffee Granules
  • 3 Tablespoons Kahlua Liquor (Water can be substituted for Kahlua)
  • 3 Large Eggs, at room temp.

Chocolate Ganache

  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream

Whipped Cream

  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • Chocolate Covered Espresso Beans (Optional)

Instructions

Crust

  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, and vanilla paste mixing until fully combined.
  2. In a small bowl mix together coffee granules and Kahlua until coffee is dissolved. Add to cheesecake batter mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
  3. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.

Chocolate Ganche

  1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.

Whipped Cream

  1. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with Chocolate Covered Espresso Beans, as many or as little as you would like. Store in fridge for up to 5 days.

Notes

*Total Time includes Chill Time

As I write this post I have one last bite, until next time Coffee Cheesecake!

Coffee Cheesecake www.confessionsofabakingqueen.com

Oreo Cheesecake

Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

Blueberry Cheesecake

Nutella Cheesecake

Cinnamon Roll Cheesecake

Lemon Cheesecake

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Deconstructed Banana Cream Pie Recipe

Homemade Roasted Banana Pudding, Fresh Whipped Cream, Salted Caramel, Fresh Bananas and Biscoff Cookies make this Deconstructed Banana Cream Pie Recipe

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Textures. Anything good has many different textures. Crunchy, smooth, chewy, cake, soft, hard, fluffy, dense. This Deconstructed Banana Cream Pie dessert doesn’t fall shy of that. A thick creamy pudding, soft whipped cream, gooey salted caramel and crunchy biscuits. This is literally heaven in your mouth. As my friend said “The best thing he has ever tasted” It’s perfect. And it’s an individual dessert so even better. Sharing has never been my strong point when it comes to sweets.
Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Truth is I had something similar to this out on a girls Brunch one day. There were no Biscoff Cookies used or Salted Carmel, but I do think these are fabulous additions.

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

It’s perfect for a party, make all the ingredients and then assemble 5 minutes before serving. I always have salted caramel on hand, you should to. I use it all the time for drizzle on top of cheesecakes, whipping in to cookies, stuffing into brownies, you name it salted caramel fits the bill!

Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

I hope your friends and family enjoy this Deconstructed Banana Cream Pie Recipe as much as mine did!

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Deconstructed Banana Cream Pie www.confessionsofabakingqueen.com

Deconstructed Banana Cream Pie

  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 1 Hour 55 Minutes
  • Yield: 4-6

Description

Homemade Roasted Banana Pudding, Fresh Whipped Cream, Salted Caramel, Fresh Bananas and Biscoff Cookies make this Deconstructed Banana Cream Pie Recipe


Ingredients

Salted Caramel

  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)

Banana Pudding

  • 1 Large Bananas
  • 3/4 Cup Granulated Sugar
  • 4 Large Egg Yolks
  • 3 Cups Half & Half
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Unsalted Butter
  • 2 Teaspoons Vanilla Bean Paste
  • 1 Tablespoon Lemon Juice

Whipped Cream

  • 2.5 Cups Heavy Whipping Cream
  • 2 Tablespoons Powdered Sugar
  • 1 Tablespoon Vanilla Bean Paste

Assembly

  • 8-12 Biscoff Cookies
  • 4 Large Bananas

Instructions

Salted Caramel

  1. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk the sugar frequently. The sugar will begin to turn to an amber color.
  2. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  3. Remove the saucepan from the heat and whisk in heavy cream.
  4. Mix in salt and let cool.
  5. Once cool pour into an air tight container. A mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.

Banana Pudding

  1. Preheat oven to 325F. Place 1 banana on a baking sheet and bake until fully black about 20 minutes. Let cool for 5 minutes.
  2. In a large bowl whisk together the 1/4 of the granulated sugar, egg yolks and cornstarch, mixing until smooth and a pale yellow color.
  3. In a large over medium heat add half &half, 1/2 cup granulated sugar and salt simmer until sugar and salt are dissolved. Whisk a few tablespoons of the half&half mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining egg yolk mixture into the half& half.
  4. Continue to cook the mixture over low- medium heat whisking constantly until the mixture is thick. Remove from heat an stir in the butter and vanilla
  5. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla bean paste.
  6. In a food processors add the pudding, roasted peeled banana, lemon juice and process until smooth. Pour into a clean bowl, cover with plastic wrap so that the plastic rap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 1 hour.

Whipped Cream

  1. In the bowl of an electric mixer fitted with a whisk attachment add the whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.

Assembly

  1. When ready to serve. Place 2 crushed Biscoff Cookies in the bottom a bowl then a large scoop of banana pudding, then a large scoop of whipped cream, fresh sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top.

Notes

*The Salted Caramel, Banana Pudding and Whipped Cream can be made a day in advance

**Total Time includes Chill Time


Nutrition

  • Serving Size: 4-6 Individual Depending on how much

Banana Pudding Recipe adapted from Cooks Illustrated

 

Nutella Banana Muffins

Salted Caramel Tres Leches Cake

 

 

Salted Millionaire Shortbread

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Oreo Cheesecake

Creamy Oreo Cheesecake topped with Chocolate Ganache,  fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

If you know me, you know me and chocolate are soul mates. Chocolate is my numba one. My lovah. My best friend…. you get the picture.

And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one.  But damn every time I do I am in heaven. Seriously go get one.

You’d think with my cheesecake obsession that I would have had an Oreo cheesecake before? Well no, I hadn’t. As my friend Hayley said this was the best cheesecake so far. It really was.

The creamy cheesecake, the chocolate ganache, fresh whipped cream and crunch of the Oreos really put the cheesecake in its own league.

Like any cheesecake you must be patient, it’s not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake over night ensures the best end result, in my opinion.

 

I know you have an Oreo lover in your life. Make this Oreo Cheesecake for them. You will be forever their favorite person. This is decadance in its finest form.

 

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

 

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Oreo Cheesecake www.confessionsofbakingqueen.com

Oreo Cheesecake

  • Prep Time: 20 Minutes
  • Cook Time: 1 hour 20 Minutes
  • Total Time: 10 Hours 40 Minutes
  • Yield: 10-12 Slices

Description

Creamy Oreo Cheesecake topped with Chocolate Ganache,  fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

 


Ingredients

Crust

  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted

Cheesecake

  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 3 Large Eggs, at room temp.
  • 5oz Oreos, crushed with some larger pieces

Chocolate Ganache

  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream

Whipped Cream

  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 2oz Oreos, crushed

Instructions

Crust

  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
  2. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.

Chocolate Ganche

  1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.

Whipped Cream

  1. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.

Notes

*Total Time includes Chill Time

 

Blueberry Cheesecake

Nutella Cheesecake 

 

Lemon Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Salted Caramel Chocolate Cheesecake Bars

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