Saturday, August 20, 2011
Tiramisu Cheesecake
My first attempt at making this wonderful cheesecake. I modify it to my needs, but in general, it still has the same basics. The recipe calls for ladyfingers, but I have not seen any at the local supermarkets. However I did manage to find some at a specialty store. But I have not used the package I just brought. The previous times I've made I used sponge cake that I made myself. Every time I've made this, my kids would each have one big piece and I would save some for later, but I would give most of it away.
Here we go...its not that hard, just time consuming, but well worth the time and effort!
Ingredients:
4 packages of cream cheese, regular or light, 8 ounce size
1 cup (8 ounces) sour cream, regular or light
1 package (12 ounces) lady fingers or sponge cake
8 ounces of strong coffee, divide in half
1 cup sugar
4 eggs, lightly beaten
2 cups whipped topping
2 tablespoon baking cocoa, divided in half
Directions
1. Line or grease a 13x9 baking pan, set aside. Preheat oven to 325° and set a large baking sheet with hot water inside, make sure the 13x9 dish can sit in the water, if not use something to support it over the water, baking in a water bath prevents cracking on the top.
2. In a large bowl on medium speed, beat cream cheese and sugar until smooth. Beat in sour cream. Adjust to slow speed and add in eggs, one at a time until combine.
3. Divide batter in half. Add in half the coffee and combine with half the batter. Layer half of ladyfingers or sponge cake in pan and brush with coffee. Spread the batter with the coffee on top of the ladyfingers/sponge cake. Sprinkle half the coco powder on top. Lay the remaining half of the ladyfingers/sponge cake on and brush with coffee. Spread remaining batter on.
4. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 30 minutes. Run knife along edges to loosen, let cool for 1 hour and refrigerate overnight.
5. Spread with whipped topping and then sprinkle with remaining coco powder and serve.
Rice Cooker Steamed Chicken
Ever want to steam the perfect chicken but don't want to deal with cleaning up a big mess? I avoid making steam chicken because I don't want to wash a the big steaming pot. So...here we go with the rice cooker!
It turn out nice, just perfectly cooked and very tasty. I started with a large chicken, about three and half to four pounds. Marinated it for 2 hours in the rice cooker, then push the cook button and pretend its rice! It will cook on its own, after about 30 minutes it will be done! Pierce a chopstick or stick in the breast area to see if its cooked, clear fluids if it is, pink if its not.
The marinade is easy, just rub it on and let it sit.
3 teaspoon of coarse salt
1 teaspoon of garlic powder
1/2 teaspoon of white pepper
1/2 teaspoon of turmeric
1/4 teaspoon of five spice powder
Make this the day before and serve it cold the next day. Or make it before cooking rice, then enjoy it for dinner. My kids love it! I do too!
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