Midsummer cheesecake

Midsummer cheesecake

After a long period away from my baking oven, after tooooo much store bought desserts, after months living in the city of chocolate, Brussels, now I’m back to my kitchen!! Today’s cake is a delicious cheesecake perfect for summer dinners or a picnic with friends! Enjoy..

Ingredients

For the pie crust

– 200g of whole-wheat biscuits

– 60g of melted butter

– the juice of 1/2 lemon

For the filling

– 200g of Philadelphia

– 200g of ricotta

– 130g of granulated sugar

– 100g of cream

– 30g of yogurt

– 3 eggs

– 1/2 spoon of flour

– the bark of 1 lemon

– 1 vanilla bean

Midsummer cheesecake

Preheat the oven to 160°C  (320°F).

For the crust grind the biscuits finely in a food processor. Melt the butter in a saucepan and stir in the biscuits. Put the biscuits mixture in a cake pan and press firmly to cover the whole surface of the pan (edges included). Pour the lemon juice on the surface. Your crust is now ready to be covered by the cheese mixture.

For the filling put the ricotta, the Philadelphia, the sugar, the cream, the yogurt, the eggs, the vanilla and the lemon  bark in a large bowl and mix slowly. Stir in the flour.

Midsummer cheesecake

Pour the cheese mixture on the biscuits crust and bake for 1 hour (160°C – 320°F).

Let the cheesecake cool for 2 hours and conserve it in the fridge. Serve the cake at room temperature and decorate it giving vent to your creativity!

Midsummer cheesecake

Bon appétit,

Anna

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“As american as Apple Pie!”

Apple Pie

Apple pie

Ingredients

For the pie crust:

– 300g of flour

– 100g of almond meal

– 200g of butter

– 170g of granulated sugar

– 2 eggs + 1 yolk

– a pinch of salt

– lemon bark

For the filling:

– 800g of apples

– 25g of granulated sugar

– 25g of brown sugar

-1 tablespoon of lemon juice

– 1 tablespoon of cinnanon

– a pinch of salt

– 20g of butter

– 7g of flour

Apple pie

For the crust place the flour, the almond meal, the butter, the eggs, the sugar, the salt and the lemon bark in a food processor until the mixture forms a ball. Cover it with a plastic wrap and place it in the fridge for about 30 minutes.

In the meanwhile cut the apples into slices and put them in a bowl. Add the granulated and the brown sugar, the lemon juice, the cinnamon and the salt. Leave it at room temperature for about 30 minutes. Then place a strainer over a bowl and put the apples in it. Let the apples drain for 20 minutes. Put the obtained apple juice in a small saucepan with the butter. Place the pot over medium heath and boil for 10 minutes until you obtain a syrup. Add the caramelized syrup to the apples.

Apple pie

Take the mixture for the crust from the fridge and divide it in two parts. Put one part on a lightly floured surface and roll it into a circle and transfer it to a pie pan. Roll into a circle also the second part of the mixture.

Add the flour to the apples and blend well. Put the apples into the pie pan (over the crust) and cover the pie with the top crust. Remove any excess of pastry and with a sharp knife make a cross in the middle of the pie (to allow the steam to escape).

Preheat the oven to 200° C. Bake the pie for 20 minutes. Reduce the temperature to 180° C and bake for other 15 minutes. Reduce the temperature to 170° C and finish the baking for 15 minutes.

Remove the pie from the oven and serve warm or at room temperature with some vanilla ice cream or some whipped cream.

Apple pie

Bon appétit,

Anna

Snowflake macarons

Macarons au caramel au beurre salé

Snowflake macarons

Ingredients:

For the shells:

– 200g of almond meal

– 200g of powdered sugar

– 200g of caster sugar

– 146g of egg whites

– 5cl of water

– edible glitters and edible snowflake decorations

Snowflake macarons

Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.

Continue whipping the meringue on medium speed until the temperature drops to 50°.

In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.

Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.

Put the mixture in a pastry bag with a large tip and form small circles on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.

Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.

Snowflake macaronsFor the filling:

– 50g of salted butter

– 1 cl of water

– 50 g of glucose

– 125g of powdered sugar

– 10cl of heavy cream

Put the glucose and the water in a saucepan, place it over medium heat. Add the sugar and mix well until the obtention of a blond caramel. Remove from heat and add 7g of butter. Add the heavy cream slowly while continuing mixing. Put the saucepan on medium heat and add the remaining butter. Let the mixture reach 118° and then remove from heat.

Let the caramel cool down.

Use the caramel au beurre salé to fill the macaron shells.

Decorate your macarons with edible glitters and snowflakes.

Snowflake macaronsI wish you all a sweet and snowy christmas!!!!

Bon appétit,

Anna