Loading...

Follow i am baker - Confections & Creations on Feedspot

Continue with Google
Continue with Facebook
or

Valid

American buttercream is the easiest style of buttercream to make with very few ingredients and steps. American buttercream is a classic with home bakers because of how quick it is to make and how versatile it is for cupcakes and cakes!

What is American Buttercream Frosting?

American buttercream is by far the easiest style of buttercream frosting to make and is the one most commonly used by home bakers. If you have ever made a frosting by creaming together butter and powdered sugar with vanilla or other flavorings then you have made American buttercream!

American buttercream, also known as simple buttercream or decorator’s frosting, calls for very few ingredients and steps. Typically a ratio of two parts sugar to 1 part butter is creamed together with a small amount of milk and flavorings.

Characteristics of American Buttercream

American buttercream is slightly ivory in color, thick in texture, and pipes easily. The ratio of sugar to butter in American buttercream is much higher than in Swiss meringue buttercream or Italian meringue buttercream, making American buttercream the sweetest of the varieties.

American buttercream is also sometimes referred to as “crusting buttercream” because it forms a thin crust after exposed to air for some time. This characteristic can be desirable at times such as when doing intricate piping work or when frosting cookies that will be stacked.

 Tips for Making American Buttercream
  • To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break causing a separated buttercream.
  • A lighter variation on this buttercream can be made by whipping the butter for a longer period of time to make a whipped buttercream.
  • American buttercream stands up well to being flavored with extracts, spices, cocoa powder, and jams or curds.
  • If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly.


Basic American Buttercream Frosting

  • 4 sticks (1 lb, 454 g) unsalted butter (room temperature)
  • 8 cups (2 lb, 907 g) confectioners sugar (sifted)
  • large pinch of salt
  • extracts and flavorings as desired
  • 1-3 tablespoons whole milk (as needed)
  1. Combine the butter, sugar, and flavorings in the bowl of a stand mixer fitted with a paddle attachment.
  2. Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
  3. Adjust the consistency with milk as needed.
  4. Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using to pipe or frost.

Note: This recipe makes enough buttercream to generously frost 24 cupcakes or a 2 layer 9” round cake.

 Buttercream Flavor Options
  • Vanilla American Buttercream: Add in 2 tsp vanilla extract
  • Chocolate American Buttercream: Add 1 cup of sifted unsweetened cocoa powder
  • “Wedding Cake” American Buttercream: Add 1 tsp vanilla extract and 1/2 tsp almond extract
  • Lemon American Buttercream: Add 3 TBSP lemon zest and ¼ cup lemon juice. Remove the milk and increase the confectioner’s sugar to 9 cups.
  • Strawberry, Raspberry, or Blackberry American Buttercream: Fold in 1 cup of seedless preserves

Want more Buttercream Frosting Recipes? Check out these winning recipes:

Perfect Crusting Buttercream

Whipped Vanilla Buttercream

Chocolate Buttercream

Basic Vanilla Buttercream (Neopolitan Cake)

Kristin “Baker Bettie” Hoffman is a trained chef and online baking instructor. Learn more about the “whys” of baking on BakerBettie.com!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I can’t think of a better way to treat someone you love on their birthday than with these fun Birthday Cake Cookies!

Birthday Cake Cookies

Quite possibly the best treat to add to any birthday celebration is SPRINKLES! I added sprinkles to these Birthday Cake Cookies as well as to the frosting after the cookie sandwich was assembled. I knew this recipe would be a hit the second I saw my kids’ eyes light up when they saw them! Not only do they look like a seriously fun treat, but they taste pretty amazing too!

These cookies taste JUST like Funfetti Cake! If you happen to love birthday cake, these are the cookies for you.

Birthday Cake Cookie Sandwiches

I had originally planned on calling these Birthday Cake Whoopie Pies, but the texture is definitely more like that of a cookie. So now they are Birthday Cake Cookie Sandwiches! I made mine BIG. As in, I could barely get the whole cookie sandwich in my mouth… but I have never been known to back down from a challenge. Especially when there is cookies, frosting, and sprinkles involved.

To make these Birthday Cake Cookie Sandwiches you will need:

Birthday Cake Cookies recipe (below)

Vanilla Buttercream Recipe (1/2 recipe)

Sprinkles (Also known as Rainbow Jimmies)

Cookie Scoop I used a large scoop that holds 5 tablespoons for the cookie and a medium scoop that holds 4 tablespoons for the frosting.

When adding the frosting in the middle of the finished cookie, it’s a good idea to try and get a consistent amount on each cookie and that is why I used the scoop for the frosting. When adding the top cookie I applied slow, even pressure to make sure that the frosting spilled out just barely and was distributed evenly around the cookie. If you don’t have a scoop you can certainly just spoon the frosting on.

I also decided to add some sprinkles to the outside of the cookie and absolutely love how it looks!

These Birthday Cake cookie sandwiches are BIG! So amazingly deliciously gloriously big. If you want to make them smaller you certainly can, just plan on having more than 18 total cookies.

For the frosting, I whipped up a batch of my Whipped Vanilla Buttercream. You will only need half of that recipe but I like to make the whole batch and store the remaining in the refrigerator just in case. You never know when a craving for delicious frosting will hit!

Birthday Cake Cookie Sandwiches

  • 1 cup granulated sugar
  • 11 tablespoons butter unsalted softened (room temperature)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoons McCormick vanilla extract
  • 1/4 teaspoon McCormick almond extract
  • 2 large eggs (room temperature)
  • 3 cups all-purpose flour
  • 2/3 cup whole milk (room temperature)
  • 2/3 cups Rainbow Jimmies
  1. Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
  2. Add sugar and butter together in a large bowl and beat with a hand-held mixer until light and creamy, about 2 minutes.
  3. Add baking powder, extracts, and salt and mix until combined.
  4. Add eggs, one at a time, until completely combined. Scrap the sides of the bowl as needed.
  5. Add one cup of flour to the butter mixture and mix until completely combined. Add 1/3 cup milk and mix until combined. Repeat. Finish with the last cup of flour and mix until just combined.
  6. Add 2/3 cup of rainbow jimmies to the batter and gently combine.
  7. Using a large cookie scoop, scoop out batter and place on cookies sheets about 2 inches apart. Bake for 8-10 minutes, or until edges are slightly golden brown.
  8. Remove from oven and let them cool completely before adding frosting.

These cookies would go beautifully with my Birthday Cake!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!

Zucchini Brownies

When I first made these Zucchini Brownies in 2012 I declared that I would never need another brownie recipe. They are the BEST brownie I have ever eaten, hands down. But, zucchini is very much a seasonal product, so having a great brownie recipe that doesn’t have zucchini is important. Every summer I am reminded just how magical zucchini is in baked goods and these become my favorite again!

When using zucchini in recipes there are a couple tips & tricks help to make sure your baked goods are perfect!

-Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)

-Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and should NOT be drained!

Double Chocolate Zucchini Brownies

This recipe is going to test any experienced bakers boundaries as it does not act like a normal brownie.

The batter is DRY. Extremely dry. Until you add the zucchini that is! Assemble the batter according to the recipe instructions and then let it rest for 5 minutes. Stir again and you will see how much moisture the zucchini adds!

I added semi-sweet chocolate chunks to this batch to make the double chocolate. You can add milk chocolate chips, peanut butter chips, white chocolate chips, or no chips! They are so good and so rich the extra flavor is not necessary. (But can be fun!) If you do use chocolate morsels instead of chunks, be sure to use 1 1/2 cups instead of 1 1/4. Reserve a few for the top too!

As you can see, the zucchini bits practically disappear into the glorious chocolate layers. If you don’t tell people, they will never know you added a full 3 cups of this abundant vegetable!

Eggless Brownies

You will notice that there are no eggs or butter added to this recipe. They are absolutely not needed! These Zucchini Brownies bake up beautifully (almost cake-like) and do not need the added air and flavor that eggs usually add. This is a great recipe for vegan friends!

Another bonus? This recipe can be made in 1 bowl!

Zucchini Brownies

  • 1/2 cup (112g) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 1 tbsp. vanilla extract
  • 2 cups (256g) all-purpose flour
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3 cups finely shredded zucchini (DO NOT DRAIN)
  • 1 1/4 cups semi-sweet chocolate chunks
  1. Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
  2. In a large bowl combine oil, sugar, and vanilla until fully incorporated.
  3. Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
  4. Fold in zucchini by hand. Allow batter to rest for 5 minutes.
  5. Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
  6. Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.

If you love frosting on your Zucchini Brownies, try adding my super special secret ingredient Brownie Frosting.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This unbelievably creamy Peanut Butter Pie with Peanut Butter Filled Cookie Crust is going to be your new favorite dessert! Bursting with peanut butter flavor and smooth as silk!

I decided to make this pie after my weekly shopping trip to ALDI. They had these cookies… these amazing chocolate covered peanut butter filled cookies… that I have been dying to try. And I am so glad I did! Not only are these cookies the crunchy topping covering our creamy peanut butter filling, but they are the crust as well! Let me tell you, this crust is AMAZING. Those cookies are so packed with rich chocolate fudge and smooth peanut butter filling, I did not even need to add butter like I would with a traditional pie crust!

Peanut Butter Pie

This pie only has a few ingredients but it sure does pack a punch. The cream cheese + peanut butter + confectioners sugar = a peanut butter lovers dream come true.

How to Make Peanut Butter Pie

The most important part of this recipe is the room temperature ingredients. To ensure that your filling is creamy you need the cream cheese to be softened or at room temperature.

There is nothing better than peanut butter and chocolate, and this pie is the best of both worlds. That cookie crust is heaven and adds the slightest bit of texture to the seriously silky peanut butter filling.

This pie can be assembled very quickly, but you should chill it for about 2 hours before serving.

I used a 7-inch pan for this recipe. I love a mile-high pie and was especially pleased with this one!

Peanut Butter Pie

Crust
  • 18 Peanut Butter Filled Crackers (chopped fine in a food processor)
Filling
  • 16 oz. Cream Cheese ((2 packages) softened)
  • 2 cups (516g) Peanut Butter
  • 1 1/2 cups (188g) Confectioner's Sugar
  • 8 ounces Whipped Topping
Topping
  • 8 ounces Whipped Topping
  • 4-6 Peanut Butter Filled Cookies (crushed)
Crust
  1. In a food processor, pulse cookies until they are a small crumb. Press the crumb mixture into the bottom and sides of a 7″ or 8″ pie pan in an even layer. Place in refrigerator while making the filling.

Filling
  1. In another large bowl using a hand mixer, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until combined.
  2. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer.
  3. When ready to serve, top with whipped topping and chopped Peanut Butter Filled Cookies.
  4. Place in refrigerator to chill, 3 hours up to overnight.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These Classic French Macarons so elegant, making them the perfect treat for fancy parties and gatherings. By following these tips and recipe you’ll be a pro macaron baker in no time!

French Macarons

There are a couple ways to make macarons but the French method is a little easier for the average baker. Macarons are known for their signature smooth shiny crisp top, chewy inside texture, those ruffly edges called “feet”, and the scrumptious filling mushed in between two cookies. Creating these cookies is a science and unfortunately, we’re not all baking in the same kitchen with the same exact ingredients, temperature, humidity, oven temperature… Even making these cookies in the same kitchen but at different times of the year or day can alter results which is why some consider these cookies to be quite the headache to make. Here are some tips to help you be successful:

Helpful Tips for making French Macarons:
  • Weigh your ingredients! Using measuring cups is not very accurate since there is room for variations in how much one can pack into a measuring cup.
  • Use room temerature eggs. Room temperature eggs are easier to whip to create the meringue. You can set them out a few hours before making the cookies or place them in a bowl of warm water for 5 minutes.
  • Beat the egg whites and sugar just until they read stiff peaks. If you overbeat it will start to separate. If adding color or extract you need to add it at the soft peak stage so that it can mix all the way in before you reach stiff peak stage.

  • Use gel food coloring. Using liquid food coloring affects the dry to liquid ratio so gel is best.
  • Sift! You must sift the flour and sugar a total of 2 times each. This ensures you don’t have any clumps so that everything will mix evenly.
  • Fold, don’t stir. After you sift the ingredients on top of the meringue, use a rubber scraper to fold the meringue up from the bottom and sides of the bowl to on top of the dry ingredients. Keep repeating, turning the bowl as needed. The mixture will be thick at first but as you keep folding it will begin to thin.
  • Occasionally test the batter while folding to see if it drops from the spatula slowly like lava. You should be able to slowly drop it back into the bowl, forming a figure eight that disappears back into the rest of the batter in 10 seconds. Stop folding and then place in a piping bag with a round piping tip.

  • Line your baking sheet with parchment paper and place TEMPLETS(click here for pdf) underneath. This will help you get create uniformly sized macarons for sandwiching together.
  • When piping, hold the bag vertical and gently apply pressures until the blob of batter reaches the inside like of the circle. Stop applying pressure and pull the bag up while moving it in a swift circular motion so as to not create a big point with the batter. The batter is somewhat fluid so you’ll need to quickly move to the next circle and repeat until you’re out of batter.

  • Tap the pan. Pretty forcefully, tap the pan on the counter to get any air bubbles to come to the top and pop. This will prevent your macarons from cracking when baking.
  • Be patient and let them dry. I live in a humid place (80-100% humidity) and I always let my macarons dry for 45-60 minutes. They are ready to put in the oven when you can touch the top of the batter and it is no longer wet or sticky.
  • Bake the macarons for 20 minutes and then let them cool on the pan 5 minutes before sliding the parchment onto a cooling rack. If you don’t bake your macarons long enough they will collapse and look wrinkly and be a little difficult to get off the parchment paper.
  • Let the cookie shells cool completely before applying filling.
  • Pipe on a little filling (1-2 teaspoons) and then twist another shell on top to help it stick together better.

How to Store Macarons?

Macarons can be kept at room temperature in an air-tight container for a couple days if the filling isn’t perishable. If you refrigerate them they’re good for 3 days or you can freeze them up to 3 months. Let the cookies thaw for 5-10 minutes on the counter after removing from the freezer.

These cookies will definitely wow your family, friends, and guests. Serve them at your next special occasion or celebration!

For the Shells:
  • 80 grams extra fine almond flour
  • 85 grams powdered sugar
  • 2 large egg whites ((about 60-64 grams), room temperature)
  • 1/8 teaspoon cream of tartar
  • pinch salt
  • 50 grams granulated sugar ((about 1/4 cup))
  • 1/2 teaspoon vanilla
  • food coloring
For the Filling:
  • 1/4 cup butter (softened)
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk
For the Shells:
  1. Sift the almond flour and powdered sugar together and set aside.
  2. In the bowl of an electric mixer with the whisk attachment, beat the egg whites on medium until foamy. Add in the cream of tartar and salt. Continue beating and add in about 1 tablespoon sugar at a time. Increase speed to med-high and mix until soft peaks. At this point you can add the vanilla and food coloring. Continue mixing until stiff peaks. Remove the bowl from the machine.

  3. Sift the almond flour and powdered sugar again but into the bowl of the meringue. Using a rubber scraper, gently fold the ingredients together by scraping the sides and bottom, folding the meringue up onto the dry ingredients and pressing down. The batter will thin up as you mix. You are done one you are able to have the batter slowly drop back in the bowl making a figure 8. The batter will drop like molten lava and will dissolve back into the batter within ten seconds.

  4. Spoon batter into a piping bag fitted with a A2 round piping tip. Line a baking sheet with parchment paper with templates underneath. Holding the bag vertical, gently squeeze the batter out until batter reaches the inside line of the circle on the template. Release pressure and lift the bag up with a quick circular motion and then move to the next circle and repeat.
  5. Once all the batter is piped, slam the pan down on the counter a few times so that all the air bubbles are released. If you see some air bubbles at the top you and pop them with a toothpick. Let the batter dry for 45-60 minutes. For humid climates or rainy days, aim for 60 minutes.
  6. About 10 minutes before drying time is up, preheat the oven to 300 degrees F. Bake for 20 minutes on the middle rack and then remove from oven and let cool on the pan for 5 minutes. Then slide the parchment paper onto a cooling rack. Fill once completely cooled.

For the Filling:
  1. Cream the butter, powdered, sugar, milk and vanilla together for 2-3 minutes until creamy. Remove beaters and stir with a rubber spatula for a couple minutes to get out air bubbles. Place in a piping bag and apply 1-2 teaspoons filling to the bottom of a shell. Place the bottom of a second shell on top and squish together with a little twist.

Melanie, from Garnish & Glaze, is a Midwest girl currently living on Long Island with her husband and two little girls. She fell in love with baking and cooking as soon as she discovered how yummy banana bread batter is. She loves spending time in the kitchen creating healthy dinners and indulgent desserts.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Deluxe Cobb Salad is not just a salad, it is fulfilling meal! This recipe is colorful, flavorful and 100% satisfying!

Cobb Salad

A Deluxe Cobb Salad is a BIG salad.  I really can’t hear the term “big salad” without thinking of Seinfeld, but that is a whole separate story.  This is definitely not a side salad. This is a salad that eats like a meal. Cobb Salads are usually loaded with greens, tomatoes, hard-boiled eggs, bacon, chicken, avocado, and cheese.

A truly traditional Cobb Salad uses 4 different kinds of lettuce; watercress, endives, iceberg, and romaine. My deluxe cobb salad is made with a salad mix. To keep me (and maybe you) from buying several different types of greens that may never be used again, I used a large spring mix container from my grocery store.

How to prepare Cobb Salad

I added a bit more color and bite to my salad by adding sliced, colorful mini peppers.  You will still find hard boiled eggs, grilled chicken breast, fresh cherry tomatoes, bacon, avocados and two kinds of cheese (feta and cheddar).  While the original recipe is dressed with a red wine vinaigrette, I chose a honey mustard instead.  This brings a tangy sweetness that pairs well the grilled chicken and salty bacon.

Cobb Salad Variations

You could make create:

  • A taco inspired Cobb Salad by adding taco seasoned grilled chicken, black beans, and corn.
  • A Mediterranean Cobb Salad by adding roasted red peppers, artichokes, chickpeas, pancetta, and Italian flavored chicken.
  • A Thai Cobb Salad by adding ginger flavored chicken, pickled vegetables like carrots and cucumber, fresh red peppers, and avocados.
  • Finally, you can change up your Cobb salad simply using your favorite dressing!

Here are a few of my cobb favorites!

Grilled Chicken Rainbow Cobb Salad

Southwest Cobb Salad Dip

This Deluxe Cobb Salad is as versatile as it is simple and it makes a great way to use up extra chicken and vegetables!

Deluxe Cobb Salad

  • 1 container mixed salad greens (large)
  • 1 cup sliced mini peppers
  • 1 whole avocado, diced
  • 1 whole chicken breast, grilled and cubed
  • 4 strips bacon, cooked and crumbled
  • 2 whole hard-boiled eggs, coarsely chopped
  • 1 cup cherry tomatoes, halved
  • 2 ounces feta cheese, crumbled
  • 2 ounces shredded cheddar cheese
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  1. Place the mixed greens on a serving platter or in a large, deep bowl. Arrange peppers, avocado, chicken, bacon, tomatoes, eggs and cheese over greens.

    In a bowl, whisk together the oil, vinegar, mustard, and honey. Season dressing with salt.

    Drizzle dressing over salad just before serving.

Thanks for reading!  My name is Tanya and I blog at Lemonsforlulu.com, where I share classic dishes made with extra flavor!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This delicious layered chocolate raspberry cheesecake makes the perfect dessert for any occasion! The raspberry layer has a fresh raspberry puree in it that gives it the light pink tint and a boost of flavor from the raspberry extract. The chocolate layer has both melted semi-sweet chocolate and cocoa powder in it to give it the perfect richness.

Chocolate Raspberry Cheesecake

Let’s talk crust. There are so many options when it comes to the perfect cheesecake crust. Most crusts tend to be a graham cracker crust, but when there’s chocolate in the cheesecake, I always opt for an oreo cookie crust. I always use a chocolate sandwich cookie for my chocolate cookie crusts and it doesn’t matter whether it’s store brand or Oreos. The sugary filling of the cookies provides the sweetness and I don’t have to add any additional sugar to the crust. That’s right, the chocolate cookie crust only takes two ingredients, cookies and butter.

The food processor is the quickest and easiest way to get your cookies processed into crumbs and the butter evenly distributed. Within minutes you’ll have your crust ready. If you don’t have a food processor, that’s okay too. Place the sandwich cookies into a large storage bag and crush them with a rolling pin. I tend to do that when I’m too lazy to drag out the food processor and wash it up. The crumbs tend not to be as fine, but they will do the trick.

Cheesecakes are my favorite thing to make and eat. They are just so delicious! If you want to try some other great cheesecakes, there’s the snicker cheesecake or the ultimate blueberry cheesecake.

How to make the raspberry puree? 

The raspberry puree for this chocolate raspberry cheesecake can be made from fresh or frozen raspberries that have been thawed. Add the raspberries into a fine mesh strainer with a bowl underneath to catch the puree. Pushed the raspberries through the strainer with a rubber spatula until the only thing left in the strainer are seeds. I despise berry seeds so this was perfect.

You can also run the raspberries through a blender. It seems like everyone has a blender nowadays. Pour the puree through a strainer to be sure all the seeds are removed.

How do you make a layered cheesecake? 

I created the cheesecake base altogether. When it comes to flavoring the 2 layers of cheesecake, I divided them evenly into two bowls. The first bowl, I added raspberry extract. If you want to add food coloring to make the layer pinker, add it now.

For the chocolate layer, I melted the semi-sweet chocolate and added 1/2 cup of the cheesecake base into it. Quickly mix until incorporated to keep the chocolate from seizing up or cooling off too much. After the melted chocolate is worked into the cheesecake, add the cocoa powder. Mix until thoroughly combined and then work it into the rest of the cheesecake.

The chocolate is a thicker consistency than the raspberry and would probably sink to the bottom. So keep our layers nice, add the chocolate layer on the bottom and spread it evenly into the pan. Add the raspberry layer on top.

Chocolate Raspberry Cheesecake

This delicious layered chocolate raspberry cheesecake makes the perfect dessert for any occasion! The raspberry layer has a fresh raspberry puree in it that gives it the light pink tint and a boost of flavor from the raspberry extract. The chocolate layer has both melted semi-sweet chocolate and cocoa powder in it to give it the perfect richness.

Crust
  • 20 chocolate sandwich cookies
  • 5 T. butter (melted)
Cheesecake
  • 3 8 oz. bricks cream cheese, room temperature
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 3/4 cup sour cream
  • 1/2 cup raspberry puree
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. raspberry extract
  • 1/2 cup semi-sweet chocolate chips (melted)
  • 3 T. unsweetened cocoa powder
Ganache
  • 3/4 cup milk chocolate chips or semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 pint fresh raspberries
Crust
  1. Preheat oven to 325 degrees. 

  2. Add the cookies into a food processor. Pulse until cookie crumbs are all that are left. Remove any large pieces of cookie. 

  3. Add in the butter and pulse until the cookie crumbs resemble wet sand. 

  4. Press the crust into the bottom of a 9-inch springform pan. 
  5. Place in the oven for 15 minutes. Remove from the oven and let cool.

Cheesecake
  1. Add the cream cheese to a mixing bowl. Beat on medium with a hand mixer until the cream cheese is smooth. Scrape down the bowl.

  2. Add the sugar and beat until incorporated. Scrape down the sides and bottom of the bowl.

  3. Add the eggs one at a time. Beat each egg in before adding the next. Scrape down the sides and bottom of the bowl.

  4. Add the sour cream, raspberry puree, and vanilla extract. Beat on medium until it’s just incorporated. Scrape the sides and stir in any remaining sour cream or raspberry puree. 

  5. Pour half of the batter into a separate bowl. Try to keep it as even as possible. I used a scale, but a measuring cup would work as well.

  6. Add the raspberry extract to one of the bowls of cheesecake batter. Now is the time to add food coloring if you want more of a pink color. I left it out. Stir until everything is combined.

  7. Melt the chocolate chips in a medium bowl by microwaving for 30 seconds and stirring. Repeat until the chocolate chips are completely melted. 

  8. Add 1/2 cup of the second bowl of cheesecake batter into the bowl with the melted chocolate. Immediately start stirring in the batter into the chocolate to avoid the chocolate seizing up or cooling down too much. 

  9. Once the batter is incorporated, add the cocoa powder to the chocolate mixture. Stir until it’s completely incorporated. 

  10. Scrape the chocolate mixture in with the second bowl of batter. Stir to combine. 

  11. Add the chocolate cheesecake batter to the springform pan first. Spread it out evenly.

  12. Slowly pour the raspberry cheesecake batter on top to avoid it plopping into the pan and disturbing the chocolate layer. Spread it out so it covers all of the chocolate batter. 

  13. Wrap the springform pan with heavy duty tin foil. I like to do two layers of tin foil to keep the water out of the cheesecake. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water.

  14. Place in the oven. Let the cheesecake bake for 1 hour 20 minutes – 1 hour 30 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles on the edges, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven.

Ganache
  1. Once the cheesecake has cooled to room temperature, begin making the ganache. 

  2. Add the chocolate chips and heavy cream into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat until the ganache looks like a smooth chocolate syrup. 

  3. Pour the ganache on top of the room temperature cheesecake. Place in the fridge until the ganache begins to thicken up. It will take 1 – 2 hours. 

  4. Add the fresh raspberries on top of the ganache and place back into the fridge until you’re ready to serve it up. I prefer to let the cheesecake set up overnight before cutting into it, but it’s not necessary.

I’m Miranda from the blog Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. Two of the most popular recipes on my blog are for a strawberries and cream cheesecake and a triple cholate cheesecake. Come over to see check them out and other delicious dessert recipes! 

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview