Individual Cheesecakes in Muffin Cups - Easy and Fun! Perfect for Shavuot!

These individual cheesecakes are just so cute.  My daughter used to make these when she was abut eight years old. They are easy to make and also delicious.  The basic cheesecake recipe is used.  However, instead of a crust, you just pop one Nabisco Nilla Wafer in the bottom of a cupcake liner and bake in a muffin/cupcake pan.  Just before serving top each cheese cake with the fruit of your choice (strawberries, raspberries, blueberries, kiwi, or mandarin orange sections), lemon curd, canned pie filling, etc. 


Guaranteed to disappear!

Ingredients:

Cheesecake batter:

1 cup  sugar

3 pkg.  (8 oz. each)  **Cream Cheese, softened

1 cup  good quality Sour Cream or thick Greek Style Yoghurt

2 tsp.  vanilla or 1 teaspoon vanilla and 1 teaspoon Almond extract/essence
Juice of one lemon

3 eggs, beaten

Crust:

1 Nabisco Nilla Wafer per cupcake paper

Topping:

Choose one or a few!
Fresh Fruit - strawberries, blueberries, raspberries, peeled and sliced kiwi etc.
Canned pie filling - cherry, blueberry, strawberry, etc
Lemon Curd

Additional supplies:

Cupcake or Muffin tins
Cupcake/Muffin paper liners

Method:

Preheat oven to 350°F/175ºC

Crust:

Place paper cupcake liners into cupcake/muffin tins
Place one Nabisco Nilla Wafer into the bottom of each liner

Filling:

In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination.  Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.

Using a cup with a spout (for ease) pour filling into each cupcake liner - 2/3 full.

Bake for about 20 minutes or until almost set.  You may want to check them after 15 minutes - if they seem to be done, remove the muffin tin to a cooling rack.  Cool 5 minutes and then carefully removed each individual cheesecake to a rack to continue cooling.  Once completely cool, cover and refrigerate.

Just before serving, top with your choice of fruit or filling. (Leave the cupcake liners on - easier to eat) 

Enjoy!

K (D)
These mini cheesecakes can also be made Kosher for Pesach if you omit the Nilla Wafer crust.

New York Style Cheesecake - Baked

This is an easy and foolproof recipe for New York style cheesecake as long as you follow the directions.


Do you have a dairy springform pan?  If not, you should get one.  They are indispensable - Dairy tortes and dairy desserts (such as Chocolate Mousse Pie) can be made using the same pan.

Ingredients:

1-3/4 cups  Graham Cracker Crumbs or other crisp, plain cookie crumbs

1/3 cup  butter, melted

1-1/4 cups  sugar, divided

3 pkg.  (8 oz. each)  **Cream Cheese, softened

1 cup  good quality Sour Cream

2 tsp.  vanilla or 1 teaspoon vanilla and 1 teaspoon Almond extract/essence
Juice of one lemon

3 eggs, beaten

Method:
Preheat oven to 350°F/175ºC

Crust:

Mix together graham or cookie crumbs, butter, and 1/4 cup sugar; press onto bottom and slightly up the sides of a 9-inch springform pan.  Bake in pre-heated oven for 10 minutes and then remove to a rack to cool completely. 

Filling:

In a mixing bowl or food processor beat SOFTENED cream cheese and remaining sugar until blended. Add sour cream and vanilla or vanilla/almond combination.  Add juice of one lemon. Mix well. Add beaten eggs, and mix until blended.

Pour into cooled crust and then bake 1 hour to 1 hour 10 min. or until centre is almost set.
Turn off the oven but leave cheesecake inside oven with door held open for one hour (use a tea towel to help keep it ajar if necessary) before removing to cool completely on a rack.  If a crack appears in the centre of the cheese cake when cooling do not worry - this happens more often than not.

Refrigerate cheesecake 4 hours minimum before serving.

Toppings: 

My daughter loves raspberry sauce on her cheesecake.  I often just melt a good quality seedless raspberry jam in a pan, adding a bit of water, until it is the consistency of a sauce.  Drizzle on plate before serving cheese cake and drizzle a bit of the sauce on the top. 

Lemon curd can also be spread on top of the chilled cheesecake before serving.  If you prefer strawberries, sliced fresh strawberries would be nice or a sauce made from strained and thinned strawberry jam would be lovely. Blueberry is good but will turn the top of the cheesecake a blackish colour - best to serve as a drizzle on the plate and on top on individual servings. 

To serve:  When cutting creamy-textured desserts, such as cheesecake, it helps to have a thin sharp knife and to chill it ahead of time.  Carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts.
 
**I use Neufchatel Cheese - it is a lower fat version of cream cheese but the results will be the same.

Recipe makes 16-20 servings - depending on the appetites of your guests
This cheesecake can be make Kosher for Pesach if the crust is omitted.

K (D)

Fresh Strawberry Sorbet - Simple and Refreshing

Simple Syrup
1 cup water
1/2 cup sugar

Fruit Base

1 pint fresh strawberries
1/2 cup orange juice or apple juice

Directions:

First, make the simple syrup. 
Combine water & sugar in a pan, stir over low heat until sugar dissolves. Bring to a boil & boil gently for 5 minutes stirring only occasionally.
Cool completely.

Wash berries and remove the caps and any bruised spots.  Wash a few more times to ensure they are free of dirt or insects.

Purée fruit and orange or apple juice in a blender or food processor until almost smooth.

In a medium bowl, combine fruit with cooled syrup.

If you have an ice cream freezer, you can put the purée mixture into that & process using the directions with the machine.

If you do not have an ice cream machine, you can pour the mixture into an 8" baking dish and cover with plastic or foil.  Place this on a level surface in the freezer.  Stir the mixture with a sturdy fork every 30 minutes or so.  This way it will be easier to scoop.

Makes 6-8 servings. Absolutely delicious!

We tripled the recipe as we served it for Shabbat and we had extra for the next day.
If you prefer, other berries can be used.  I will try mango next as they are in season.  I would also like to attempt Lemon Sorbet soon.   

Traditional Pumpkin Pie - Especially for Anna - Also can be used to make Sweet Potato Pie

Ingredients:

    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs (or equal amount of egg substitute)
    15 oz (450 ml) canned pumpkin or 2 cups mashed/pureed sweet potato
    1 can (12 oz/375ml) Evaporated Milk (NOT condensed milk) or use a Milk Substitute (Soy, Oat, etc.)
    1 unbaked 9-inch (23cm/4-cup volume) deep-dish pie shell **
    Whipped cream or non-dairy whipped topping (optional)

 Method:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and   sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F/ 220° C oven for 15 minutes. Reduce temperature to 350° F/ 175° C.  Bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream/Non-Dairy whipped topping before serving.

** I normally pre-bake the crust for about 10 minutes, then cool on a rack, before adding pumpkin mixture.  This ensures that the crust will not be soggy.

K (D) or pareve if milk substitute is used

Pavlova - Dreamy, Delicious. Perfect for Shavuot and Kosher for Passover!!!

 I like it with berries - The fruit in the recipe will make the one below.

Ingredients:
 If you are using this recipe for Passover, ensure all ingredients are labelled Kosher for Passover                                                                                                                                                                                                                                                                                                        Meringue:
    6  eggs, checked and separated - You will be using the whites only for this recipe.
    1 1/4 cups (270g) caster/granulated sugar
    1 tsp white vinegar

Filling:
    1/2 tsp vanilla extract
    300ml/11-12 oz Pure whipping cream
    2 tbs icing sugar, sifted - ensure this is pure powdered sugar and is marked Kosher for Passover!

Fruit:
I prefer a combination of berries and peaches on my Pavlova.  However, tastes vary.  Use what is in season and looks pretty.

    Fine zest and juice of 2 limes
    2 Lady finger bananas, thinly sliced diagonally
    3 golden kiwifruit, peeled, thinly sliced
    2 starfruit, thinly sliced
    Pulp of 2-3 passionfruit

Method:

Preheat oven to 120°C/250°F. Line an oven tray with foil. Next, line it with baking paper.  Brush baking paper with melted butter or margarine. Mark a 24cm/9 inch-diameter circle on baking paper.

In order for the egg whites to whip, all equipment must be spotless and free of any grease.  Wash everything in hot soapy water, dry, and then proceed.  When separating the eggs, if any yolk gets into the white of the egg, use a clean eggshell to scoop it out.  This is an important trick for whipping meringue.

 Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add vinegar and vanilla and whisk until just combined.

Cone made from parchment paper

 Spoon meringue onto the foil, using the marked circle as a guide.  I find using  a rolled piece of baking paper, made into a cone works best for me.  That way the meringue goes on lightly and evenly - more control this way.
 
Smooth sides and top of pavlova meringue. Use a small spatula to forms little peaks around edge of pavlova. What you will have will appear to be a 24cm/9-inch dish made out of meringue.  If you are worried that your pavlova will cave in, then you *can* make it in a springform pan - as long as it is very clean and lined with a sleeve of parchment paper.  But really - this dessert is spectacular no matter how your base looks.

Bake in oven for 1-1/2 hours or until pavlova meringue is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

Use an electric mixer to beat the cream and powdered sugar in a medium bowl until firm peaks form.  Refrigerate until just before serving.

Spoon cream into and on the top of pavlova.  Add your choice of fruit to the top of the pavlova in a decorative way.  Or, use the fruit guide above in the manner below:

Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. This will keep the bananas from turning brown.
Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime zest.

Serves 6-8 for dessert
K (D) Kosher for Passover

If you know of a non-dairy whipped topping that is marked Kosher for Passover, this dessert can also be Parve/Pareve
            
                                    Pavlova below was made using a spring-form pan lined with parchment paper

Beverly's Famous Apple Pie - For Zack

Ingredients:

Pastry
2       cups all-purpose flour
1       teaspoon salt
2/3    cup plus 2 tablespoons vegetable shortening (like Crisco)
4       to 6 tablespoons (60-90ml) cold water

Filling

1/4     cup cornstarch or all-purpose flour
1/2     teaspoon ground cinnamon
1/2     teaspoon ground nutmeg
1/8     teaspoon salt
8        cups thinly sliced peeled tart apples (8 medium)  Granny Smith or Jonathan are perfect.
1/3     cup (75ml) honey
1/2     lemon, freshly squeezed
2        tablespoons margarine

Method

For pastry:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or two forks) until particles are size of small peas.  Do not overwork these ingredients or your pastry will not be flaky.  Sprinkle with cold water, 1 tablespoon at a time, tossing gently with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).  Divide in half, wrap in plastic and chill while making filling.

For filling:

In large bowl, 1/4 cup (60ml) cornstarch or flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.  Drizzle honey over apple/spice mixture and give it a good stir.  Taste an apple slice.     Squeeze half a lemon over the mixture. Taste and if not sweet enough (depending upon the apples chosen) add a bit more honey.  Set filling mixture aside.

Assembly:

Heat oven to 425°F/220°C. With floured rolling pin, roll one pastry round into round 2 inches (5cm) larger than upside-down 9-inch (23cm) glass pie plate. Fold pastry into fourths - It will look a bit like a triangle; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and up the side.

Pile filling mixture into pastry-lined pie plate. Dot with butter or margarine.  It will look rather full but the apples will cook down.

Roll other round of pastry into 10-inch (25cm) round. Fold into fourths as with the first piece of pastry above. Unfold top pastry over filling; trim overhanging edge 1 inch (2.5cm) from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired - I pinch it together using my thumb and forefinger.   Cut slashes in top of crust as this will allow steam to escape.  Make this part pretty!

Cut 2- to 3-inch (5-7cm) wide strips of foil to prevent excessive browning - you may need this halfway through baking.

Bake @425°F/220°C for 40 minutes or until crust is brown and juice begins to bubble through slits in crust.  Check the pie halfway through and cover edges with foil if it is browning too quickly.

K (P)

Old Fashioned Homemade Chocolate Pudding

When you absolutely, positive, NEED chocolate NOW!
This is a cornstarch (cornflour) based chocolate pudding.

Serves:  um....4?

• 1/2 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 3/4 cups milk
• 1  tablespoon margarine or butter
• 1 teaspoon vanilla extract (sometimes I use half almond extract and half vanilla extract)

Directions

1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

 K (D)
Notes -  This is a quick and easy dessert and a favourite of children.  You may use a non-flavoured milk substitute.  Always use the best cocoa you can buy!  Use non-wheaten cornstarch/cornflour  Enjoy!  Can also omit the cocoa and make this plain vanilla - but I have no idea why anyone would want to do that :)