sweettreats – My Whisk and I

750g cream cheese, room temperature
250ml caster sugar
250ml + 60ml whipping cream
60ml flour
5ml vanilla
5 eggs, lightly beaten

Place the oven rack in the middle of your oven.
Preheat your oven to 220℃ and line a loose bottom tin with baking paper. NB: scrunch the baking paper before you line the tin – it adds to the rustic look and prevents the sides of the cheesecake from over cooking. Set aside.
Add the cream cheese to the bowl of a mixer fitted with the paddle attachment and beat on media. power for two minutes.
Turn the mixer down to a low speed and drizzle in the sugar. Set aside.
Pour some of the 60ml cream into a mixing bowl and whisk in the flower.
Now add the rest of the cream while whisking and pour in the vanilla.
Turn the mixer on to low speed and drizzle in the cream mixture.
Pour the beaten eggs into the mixture with the machine running.
Scrape the batter down and mix again until smooth.
Pour the batter into the baking tin. Drop the tin on the counter (from about 5cm) a few time to get rid of any large bubbles in the batter.
Bake the cheesecake for 45-50 minutes, until the top reaches a very deep colour.
Remove from the oven and cool on the counter for two hours.
Refrigerate the cheesecake for 8 hours.
Remove from the baking tin and serve.

Easy to make and even easier to eat, apple crumble is a dessert classic for good reason!

1kg apples (5-6 large apples)
25g brown sugar
5ml ground cinnamon

For the crumble:
110g pistachio nuts (you may replace it with pecan if you like)
75g butter, diced
175g self-raising flour
10ml ground cinnamon
110g brown sugar

Preheat your oven to 200℃.
Peel and core the apples and then cut them into 3cm chunks.
Add the apple chunks, brown sugar and cinnamon to a mixing bowl and toss everything together with your hands.
Scoop the apple mixture into a 18cm X 28cm ceramic dish and set aside.

For the crumble:
Chop the pistachios into smaller pieces. Set aside.
Add the butter and self-raising flour to a mixing bowl and rub it together with your fingertips until it resembles crumbs.
Stir in the cinnamon, brown sugar and chopped pistachio nuts.
Sprinkle the crumble mixture over the apples, spreading it right up to the edges of the dish. Press the crumble down with the palm of your hand. (If the mixture is tightly packed it will be really crispy)
Now run the tines of a fork over the surface.
Place the crumble in the oven and bake for 40 minutes.
Remove from the oven and allow to stand for 15 minutes.
Serve the apple crumble with big scoops of vanilla ice cream.

Tag: sweettreats

Basque Cheesecake

Easy Apple Crumble