Tag Archives: sour cream

Kifle with Walnut Filling

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

KifleKifle with Walnut Filling is a childhood memory. Mother would make them and I would wait with great anticipation for the time I could eat them. Kifle can be used with a sweet or savory filling. Just omit the sugar for the savory version and use a filling that isn’t wet.

Mother never made a savory version, only the sweet version. However, she would change the filling. She would use a poppy seed version or fill them with lekvar or prune filling, but the Kifle with Walnut Filling was my favorite. Often labeled a cookie, these are actually a pastry. Fleishmann’s Yeast has a Walnut Kifle and has this to say about them; ” Kifle is popular throughout Eastern Europe and the countries of the former Yugoslavia. This recipe makes a sweet nut-filled butterhorn pastry but kifle may also be left unsweetened and served as a savory sandwich roll. ” Continue reading

Vanilla Bean Cheesecake Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Vanilla Bean Cheesecake Ice CreamWhen I was a little girl a favorite treat was a dixie cup of ice cream.  There definitely weren’t 31 ice cream flavors or names like Cherry Garcia, Chubby Hubby or Chunky Monkey.  In fact all I remember is vanilla, chocolate and strawberry.  You got a little wooden spoon with which to eat the ice cream.  It was one of the special things I remember from my childhood.

While many ice cream aficionados dictate a creme anglaise base made with cream and eggs, I feel the eggs mask the flavor of many ice creams.  So most of mine are eggless as is this one.

This ice cream is not too sweet and has a twang thanks to the cream cheese and sour cream.  The little specs of vanilla bean add the perfect balance .  It is great eaten on its own or really good teamed with fruit pies, cobblers or crisps. Continue reading

Triple Chocolate Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Chocolate CheesecakeOne of my readers asked if I had a chocolate version of the sour cream cheesecake.  This Triple Chocolate Cheesecake was our chocolate cheesecake for years.  It is indeed based upon the Sour Cream Cheesecake about which I blogged earlier. In fact, many of our cheesecakes started with this basic Sour Cream Cheesecake.

This is an unbelievably creamy, intensely chocolate cheesecake incorporating melted chocolate into the basic cheesecake.  While there is chocolate in the crust, the cheesecake itself and the glaze, they are balanced with the cream cheese, sour cream and cream for a very satisfying chocolate flavor without being overbearing.

As in the original recipe, I believe the food processor makes a better cheesecake than the mixer, but I include directions for both.  The most important issue with either method of making this chocolate cheesecake is to scrape down often.  If lumps of cream cheese go unincorporated they will mar the look of the finished chocolate cheesecake with white lumps showing.

I also am a firm believer in a two piece cheesecake pan with a removable bottom as opposed to a springform pan for several reasons.  First the sides are one piece and cannot warp or change shapes with time and use as can a springform pan.  Secondly, the bottom of a cheesecake pan is perfectly flat making it much easier to remove the cheesecake and transfer it to a round or a serving plate.  The cheesecake pan is raised at the outer edges and the plate itself is usually dimpled, neither of which aids in the removal.  Third, the spring in the spring form pan can loosen or give way after awhile making the pan useless.

The hardest thing about this Triple Chocolate Cheesecake is the overnight wait to finish it so it can be eaten.  This also freezes well as long as it is defrosted under a cover so the condensation doesn’t go to the top of the cake.  In any case this is a sublime dessert served alone or with a strawberry, raspberry or mixed berry compote.

Continue reading

Chocolate Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoA chocolate cake to die for is the only thing you can say about these deep, dark, delicious layers waiting for myriad fillings and finishes. These chocolate cake layers start moist and stay moist for days making them ideal whether you are producing one cake or 20 cakes.

I can’t remember how long ago I found the original recipe in a Good Housekeeping magazine.  Rose Levy Beranbaum was commissioned to make a celebration cake for the magazine and it was all chocolate (what else do you celebrate with?).   It was around the time I was first starting my bakery, Truffes.  When I first started I thought that every cake had to be made with butter  because I was upscale.  Big mistake!  What I actually found was that cakes made with butter have a shorter life span and stale quicker than cakes made with oil.  Since I was selling to restaurants and hotels which need a longer shelf life than caterers (to whom I also sold) a longer shelf life was necessary.  As much as you want to believe all of your hard work and deliciousness is selling out immediately, it generally isn’t – unless it’s a catered event.  So of ultimate importance is shelf life. Continue reading

Sour Cream Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished slice

 

 

 

 

 

 

 

This Sour Cream Cheesecake is the basic cheesecake we sold at the shop with many variations.  It is one of the most elegant desserts to be found.   For the holidays, we topped it with a candied cranberry sauce that added the perfect contrast to the richness of this cheesecake.  We also used this as the base for our Eggnog Cheesecake.

Cheesecake is the number one dessert in the country.  There are literally hundreds of different flavors.  Most cheesecakes have a graham cracker crust.  However, this one is so delicate I used a shortbread crust in order not to overpower the cheesecake.  It is important not to over bake the crust in the initial step as it will bake for about 90 minutes and then cool in the oven for another 60 minutes.

Because we made 18 cheesecakes at a time at the bakery, we made them in one of our large mixers.  Since this is a single recipe, I have included the processor and mixer method of making it. Continue reading