Mango Cheesecake

Cheesecake is my favorite cake. My daughter knows it very well so she made this one for my birthday. She is an excellent cook, but she is at her infancy when it comes to baking. I was taken by surprise when she came home with this beautiful cake. To my delight, this was one of the best cheesecake I have ever had, smooth, slightly tangy and thick like a true New York cheese cake! She gladly offered to share her recipe.

Ingredients
Crust
1 3/4 cups Graham cracker crumbs
2 Tbsp sugar
Pinch salt
5 Tbsp melted unsalted butter

Filling
2 pounds cream cheese cut in chunks
1 1/4 cup granulated sugar
4 eggs
2/3 cup sour cream
2/3 cup heavy cream
Zest of 1 lime
Juice of 1/2 lime

Topping
1 cup mango chunks
½ cup mango juice
3 Tbsp sugar
Juice of ½ lime
¼ cup water
1 pack of gelatin (1 tbsp)

9 Inch springform pan

Directions
The cake is baked in bain-marie (double boiler). Here is how to prepare: wrap the springform pan in an aluminum foil sheet large enough to cover the bottom and the edges to avoid any water leaking into the cake.

Prepare the crust:

1. Preheat the oven to 350 degrees F.
2. Mix the graham cracker crumbs, sugar and the melted butter together. Put in the bottom of the springform pan. Press with your fingers to have an even layer while shaping a small edge inside the pan.
3. Cook for 10 minutes. Remove and let cool.

In a mixer with the flat beater attachment :

1. Beat the cream cheese until soft and creamy, scraping down the edge of the bowl every couple of minutes. This step is very important. That’s what make your cake light and fluffy.
2. Add the sugar and beat for a couple extra minutes until the mixture becomes frothy.
3. Add the lime juice and zest.
4. Add eggs, one at a time making sure they are fully incorporated before adding the next one.
5. Add the sour cream and beat.
6. Add the heavy cream.
7. Beat for a couple more minutes until the cheese mixture is soft and light.
8. Pour batter into prepared pre-cooked crust.
9. Place the pan into a larger cake pan or roasting pan and place in the oven. Carefully pour enough hot water into the pan to come halfway up the side of the springform pan.
10. Bake at 325 degrees F for 1 ¼ hour to 1 ½ hour or until the edge is set but the centre still jiggles slightly. Turn off the oven and let the cake cool in the oven for 2 hours. Remove from water, cover and refrigerate for few hours or overnight.

To Make the topping:

1. Blend mango chunks into a pulp.
2. Add mango juice, lime juice and sugar and mix.
3. In a separate bowl heat the water and mix in the gelatin until fully dissolved.
4. Add the liquid gelatin into the mango mixture and stir.
5. If needed add more water until you have 1 ¾ cups of mango jelly mix.
6. Put in the freezer and turn with a spoon every 5 minutes until gelatin starts setting (this is so the mango topping doesn’t drip off the sides of the cheesecake.)
7. Stick a parchment paper all the way around the cheesecake to make a "mould" for the jelly.
8. Pour the mango topping over the cheesecake and immediately put in the fridge.
9. After a couple of hours, it’s safe to remove the parchment paper.

Finally enjoy a piece!

Red Velvet Cupcakes

This is my first attempt at cupcakes. My daughter has been asking me to make some for months. I was rather intrigued by the Red Velvet cake, so I decided to combine both. Most Red Velvet recipes call for food coloring, which I wasn't very keen on, so I used beets and beet juice. As you will see, I didn't use enough of it. The batter had a beautiful dark pink color. However once cooked, it turned to a rather brownish color. I was a bit disappointed. Next time I will use more beet juice!

Ingredients
2 cups all purpose flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
½ teaspoon baking soda
1/2 cup unsalted butter softened
1 cup granulated sugar
1/4 cup beet juice and 1/4 cup beet puree
2 teaspoons vanilla
2 eggs
3/4 cup buttermilk

Frosting
1/3 cup icing sugar sifted
1 1/2 cup heavy cream
Dash vanilla (or your favorite flavor)

Directions

1. Preheat oven to 375 degrees F;
2. Combine the dry ingredients together in a bowl: flour, cocoa, baking powder and soda. Put aside.

3. In a second bowl beat the butter and sugar with a mixer until fluffy.

4. Add the eggs one at a time still beating, then the vanilla and the beets. You should have a very nice color.


5. Add the dry ingredients then the buttermilk and mix until combined.

6. Line up a muffin pan with paper liners. Scoop the batter into the liners.
7. Bake about 20 minutes or until a toothpick comes out clean.
8. Let them cool completely on a rack before putting any frosting.

Look at the nice color they have:



9. To Make Frosting: whip the cream and sugar just until stiff peaks form.
10. Decorate the cooled cupcakes with the cream and sprinkles.

Orange-Moka Brownies

This chocolate brownie, not too sweet, not too rich, and orange-coffee flavored is perfect for Valentine's or any occasion. Enjoy it for breakfast with Nutella spread. Yummy!
Oranges are so good this year, I am flavoring all my desserts with oranges. This is a quick and easy brownie recipe with a simple frosting to make when you're in a hurry.

Ingredients
5 square unsweetened melted chocolate (5 oz)
1 tablespoon cocoa powder
1 tablespoon instant coffee
2 tablespoons hot water
2 cups granulated sugar
1/2 cup vegetable oil
1 orange juice (1/2 cup) and zest (around 1 tablespoon)
4 eggs
3 cups all purpose flour
1 tablespoon baking powder
Icing
7 squares plain chocolate
1/2 cup icing sugar sifted
1/2 cup heavy cream

Directions

1. Preheat oven to 375 degrees F;
2. In a double boiler, melt the chocolate squares over low heat stirring from time to time. Let it cool
3. Dissolve the coffee in the hot water.
4. Butter and flour a 13 x 9-inch pan.
5. Beat the sugar, oil and zest with a mixer. Add the melted chocolate and coffee. Mix well.
6. Add the eggs, one at a time, and beat until the mixture is creamy and about double its initial size.
7. Sift together the flour, cocoa powder and baking powder. Using a spatula, fold in the flour mixture delicately.
8. Pour into the pan. Bake in the middle of the oven for about 25 minutes. The top of the cake forms a crust. Leave it in the pan until completely cool.
9. To Make Frosting: heat the chocolate squares, icing sugar and cream in a saucepan over low heat stirring from time to time until the chocolate melts. Whisk to get a smooth mixture. Let it cool until it starts to thicken.
10. Cut your brownies and add the frosting.
11. Decorate with sprinkles.