Lime Chiffon Cheesecake

Posted on July 12, 2012 by Jim — No Comments ↓

The third variation – and possibly my favorite – of my grandmother’s refrigerator cheesecake. I’ve done a lemon version as well as an orange Dreamsicle version. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.

1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz lime Jell-o
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
3 limes, juiced and zested

Refrigerate cans of cream and mixing bowl and mixer beaters.

Melt butter and prepare crumb-crust according to package directions. Press into bottom of a [easyazon-link keywords=”12 18 pan” locale=”us”]12 x 18 inch roasting pan[/easyazon-link]. Refrigerate.

Place strained lime juice in measuring cup and fill with water to 1 1/3 cups. Boil. Fully dissolve Jell-O in the water and juice. Set aside to cool.

Beat together cream cheese, sugar and lime zest.

After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.

Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close. Note: the colder the cream and bowl are, the more air will be able to be whipped into the cream and the lighter your cheesecake will be.

Fold the cream into the lime mixture until there are no streaks remaining. Pour into crust and refrigerate.

The lime zest getting ready to be mixed with the cream cheese and sugar:

The lime Jell-O prepared with the lime juice:

Folding the whipped evaporated milk into the Jell-O & cream cheese mixture:

The finished cheesecake, topped with sugared lime zest:

Creamsicle-Dreamsicle Cheesecake

Posted on July 1, 2012 by Jim — No Comments ↓

Orange Chiffon Cheesecake

This is a light ‘n fluffy cheesecake based on my Lemon Chiffon Cheesecake. There is also a Lime version. See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.

1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz orange Jell-o
1-2 tsp vanilla extract (to taste)
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
2 medium oranges, juiced and zested (zested with a [easyazon-link asin=”B00004S7V8″ locale=”us”]microplane[/easyazon-link])
2 medium oranges, zested (zested with an older [easyazon-link asin=”B00004OCJO” locale=”us”]zester[/easyazon-link] that produces strips)
2 T sugar

Refrigerate cans of cream and mixing bowl and mixer beaters.

Place strained orange juice in measuring cup and fill with water to 1 1/3 cups. Boil. Add vanilla. Fully dissolve Jell-O in the water and juice. Set aside to cool.

Beat together cream cheese, sugar and orange zest.

After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.

Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close.

Fold the cream into the lemon mixture until there are no streaks remaining. Pour into crust and refrigerate.

Toss together the orange zest strips and the sugar. Sprinkle zest strips over the finished cheesecake.

Lining the pan with parchment paper will keep the crust from sticking to the pan:

Cream cheese, sugar and orange zest:

The orange gelatin ready to cool:

Combining the gelatin and cream cheese:

Whipping the evaporated milk in my Bosch mixer:

The evaporated milk will not quite reach stiff peaks, but will be nicely stiffened:

Fold together the whipped milk and the gelatin mixture:

Ready for the topping:

Strips of zest and sugar:

Toss together the sugar and zest and allow to sit a few minutes:

Artistically sprinkle the sugared zest over the cheesecake:

Jim’s Lemon Chiffon Cheesecake

Posted on June 11, 2012 by Jim — No Comments ↓

My grandmother’s refrigerator cheesecake, updated with fresh lemon.

~~I’ve morphed this into lime and orange-creamsicle versions as well.~~ See my newly updated post: Variations on a Theme – Chiffon Cheesecakes for more info on this cheesecake and links to all versions.

1 13.5 oz box graham cracker crumbs
2 sticks butter
2 cups sugar
8 oz cream cheese
9 oz lemon Jell-o
1 1/3 cup water (approximately – see instructions)
2 cans cream (evaporated milk)
2 large lemons, juiced and zested

Refrigerate cans of cream and mixing bowl and mixer beaters.

Melt butter and prepare crumb-crust according to package directions. Press into bottom a [easyazon-link keywords=”12 18 pan” locale=”us”]12 x 18 inch roasting pan[/easyazon-link]. Refrigerate.

Place strained lemon juice in measuring cup and fill with water to 1 1/3 cups. Boil. Fully dissolve Jell-O in the water and juice. Set aside to cool.

Beat together cream cheese, sugar and lemon zest.

After Jello-O has cooled slightly, but well before it is set, mix with the cream cheese mixture.

Remove cold bowl and cream from refrigerator and whip as you would heavy whipping cream. You will not quite manage stiff peaks, but you should get close.

Fold the cream into the lemon mixture until there are no streaks remaining. Pour into crust and refrigerate.

Electrolux DLX Assistent Mixer making Snickerdoodles

Posted on November 5, 2011 by Jim — No Comments ↓

My former Pastry Instructor was donating some cookies. The big Hobart was down and the KAs in the school bakery leave something to be desired (functionality in most cases), so I decided to take in a couple of DLXs and help out. I wish I had thought to take more than two short snippets of video, though.

Cookie dough in the DLX:

Just for fun, the DLX in motion:

A bad picture of some of the Snickerdoodles:

We also made some Peanut Butter Cookies:

Snickerdoodles

Yield: 40 Cookies, 1 oz. each

Dough:

AP flour	14 oz.	420 g	100%
Baking powder	0.14 oz. (1 tsp.)	4 g	1%
Cinnamon	0.25 oz. (3 1/2 tsp.)	8 g	2%
Unsalted butter, softened	8 oz.	240 g	57%
Sugar	6 oz.	180 g	43%
Brown sugar	8 oz.	240 g	57%
Eggs	3.3 oz. (2 eggs)	100 g	23%
Vanilla extract	0.5 fl oz.	15 ml	4%
Salt	0.4 oz. (2 tsp.)	12 g	3%
Total dough weight:	2 lb. 8 oz.	1219 g	290%

Topping:

Granulated sugar	2 oz.	60 g
Cinnamon	0.25 oz. (3 1/2 tsp.)	8 g
Mix together cinnamon and sugar

Sift together the flour, baking powder and cinnamon. Set aside.

Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.

Drop the dough in 1-ounce mounds onto paper-lined pans. Sprinkle the cookies generously with the topping mixture.

Bake at 400°F (200°C) until golden brown but still moist, approximately 9 to 11 minutes.

Approximate values per cookie: Calories 90, Total fat 4 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 1 g

Gingerbread Cookies in the Universal

Posted on December 5, 2008 by Jim — 2 Comments ↓

3 cup unsalted softened butter
3 cup sugar
3 cup blackstrap molasses
1 cup water
1 teaspoon salt
1-1/2 teaspoon baking soda
1-5 tablespoons ground ginger
2 tablespoons ground cinnamon
1-1/2 tablespoons freshly grated nutmeg
1 teaspoon allspice
1 tablespoons ground cardamom
11-12 cups flour

Preheat oven to 350 degrees.

Cream butter. Add sugar and cream. Add molasses and water and cream.

While everything is creaming, grind spices and sift through a find mesh strainer to ensure all large pieces have been removed. Add spices, salt and soda to sifted flour.

Add flour mixture to creamed mixture quickly, until combined.

Scoop onto parchment-lined baking sheets using a 2 tablespoon measure.

Bake until edges of cookies are just beginning to color.

Submitted by Miss Vi & the Duckies

Procedure using the Bosch Universal

3 cups butter (yes, the bowl is still dirty from the sugar cookies, ok?)
(use the pulse feature to begin mixing)

3 cups sugar before mixing:

Butter and sugar just mixed together:

Butter and sugar after creaming for 3 minutes:

3 cups molasses:

Molasses after creaming for three more minutes:

Getting ready to start adding the dry ingredients after mixing in the water:

Adding flour:
(with splash ring)

The finished product:
(looks like I shoulda scraped the bowl a bit)

Gingerbread Cookies in the Universal

Ingredients

3 cup unsalted softened butter
3 cup sugar
3 cup blackstrap molasses
1 cup water
1 teaspoon salt
1-1/2 teaspoon baking soda
1-5 tablespoons ground ginger
2 tablespoons ground cinnamon
1-1/2 tablespoons freshly grated nutmeg
1 teaspoon allspice
1 tablespoons ground cardamom
11-12 cups flour

Instructions

Preheat oven to 350 degrees.
Cream butter. Add sugar and cream. Add molasses and water and cream.
While everything is creaming, grind spices and sift through a find mesh strainer to ensure all large pieces have been removed. Add spices, salt and soda to sifted flour.
Add flour mixture to creamed mixture quickly, until combined.
Scoop onto parchment-lined baking sheets using a 2 tablespoon measure.
Bake until edges of cookies are just beginning to color.

recipe

Lime Chiffon Cheesecake

Creamsicle-Dreamsicle Cheesecake

Orange Chiffon Cheesecake

Jim’s Lemon Chiffon Cheesecake

My grandmother’s refrigerator cheesecake, updated with fresh lemon.

Electrolux DLX Assistent Mixer making Snickerdoodles

Snickerdoodles

Dough:

Topping:

Gingerbread Cookies in the Universal

Procedure using the Bosch Universal

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