Archive for March, 2010

Tiramisu Cheesecake

March 25, 2010

What better to do on a lonely weekend when all the roommates are out than to bake a tiramisu cheesecake and invite a few friends over to watch Alton Brown on Youtube?

Before she left, one of my roommates commented that tiramisu cheesecake sounded difficult…after all both are rather complex desserts on their own. This recipe was not only quite simple, but also a perfect blend of the two flavors. The mascarpone added an extra layer of silky richness to the cream cheese filling and the ladyfingers lining the edge gave the whole thing a nice crunch. This was also the first cheesecake I’ve made that didn’t crack on top. Yay!

Tiramisu Cheesecake

4 cups crushed graham crackers

2 Tbsp butter

Ladyfingers

1 tsp intant espresso powder

1 Tbsp hot water

2 8oz. blocks cream cheese

1 8 oz. tub mascarpone cheese

1 cup sugar

1 Tbsp cornstarch

1 tsp vanilla

3 eggs

Combine crushed graham crackers and butter. Press into the bottom of a 9″ springform pan. Line the sides of the pan with ladyfingers.

Dissolve instant coffee in hot water. Set aside.

Beat together the cream cheese and mascarpone until smooth. Add sugar, cornstarch, coffee, and vanilla. Stir until combined. Mix in eggs one at a time.

Pour filling into prepared pan. Bake in a preheated 350F oven for 50-60 minutes until center is just set.

Almond Tofu

March 1, 2010

My mother occasionally made this dessert when I was a child. It wasn’t usually for a special occasion. It was just a tasty tidbit that we occasionally had a strong craving for. It’s simple enough to be whipped up on a whim since it has only a few ingredients and doesn’t take long to make.

This creamy white dessert is literally translated to “tofu,” but it is definitely more a gelatin. The texture is achieved with agar, a gelatinous agent derived from seaweed.

To make this tasty treat, all you do is add the powder to water, boil it, remove from heat, and add milk. The exact proportions are readily available on the back of the box.

Generally, we consume almond tofu with canned fruit cocktail. The syrupy fruit adds a hint of sweetness, but doesn’t overpower the delicious almond flavor.