Desserts

New York Style Cheesecake Recipe

August 31, 2021 by Lima Leave a Comment

Rich, creamy, and lighter than air, this New York-style cheesecake is luscious and sweet with a slightly tangy flavor. Take it over the top and smother with a deliciously glossy Strawberry Sauce or leave it plain and simple. This recipe is filled with all the tricks and tips you need to know to get perfect results the very first time – it’s pretty easy – once you know how!

What is New York Style Cheesecake?

There are two types of cheesecake that reign supreme in New York City.

The first is Junior’s Cheesecake which is a rich, mass-produced, dense cheesecake that originated in Brooklyn and can be purchased nationwide at various grocery store chains.

The second type is multiple-award-winning Eileen’s Cheesecake that sells a handmade cheesecake which is light and airy like mousse with a lusciously tangy-sweet interior.

As a native New Yorker, Eileen’s is where I go for my cheesecake and I love getting the mini cheesecakes so I can try as many flavors as possible. This classic New York Cheesecake Recipe is a copycat recipe for Eileen’s cheesecake.

Ingredients

For the crust

To make the crust for this New York Style Cheesecake Recipe, you will need about 8-10 graham crackers. Other biscuits work as well – in fact, Eileen’s offers a cheesecake variation with chocolate cookies. Other substitutions include Oreo cookies (remove the cream filling first), ginger snaps, Nila wafers, Marie crackers, digestive biscuits, and shortbread.
Melted, unsalted butter is used as a binder to hold the crust together and gives it a delicious buttery flavor.
Ground cinnamon (optional) is used in this recipe for additional flavor. Other spices that would also work include ground cardamom, nutmeg, and allspice.

For the filling

This recipe uses full-fat cream cheese. Always use full-fat cream cheese because fat is essential for the lusciously smooth texture of a very creamy New York cheesecake. Use the cream cheese that comes in blocks, not the whipped kind. The cream cheese also needs to be at room temperature – keep the cheesecake outside for several hours before baking.
Granulated white sugar is used for this recipe. Brown sugar can also be used – it gives the cheesecake a caramel-like flavor. For a low carb version, you can substitute powdered erythritol or powdered monk fruit sweetener. Liquid or super-concentrated sweeteners don’t work because the additional liquid changes the texture of the cheesecake.
The sour cream together with the lemon zest and lemon juice adds a deliciously rich tanginess to the cheesecake.
Heavy cream is essential to give the cheesecake its trademark smoothness.
The egg yolks help bind, flavor, and give the cheesecake a light buttery color. The egg whites are whipped then folded into the batter right before baking. The whipped egg whites give the cheesecake an airy mousse-like texture. Only two egg whites are used because you don’t want the cheesecake to have a soufflé-like texture and collapse after it is taken out of the oven. The yolks and whites are best separated when cold and mixed/whipped at room temperature.
Corn starch thickens the cheesecake batter and adds a glossy silkiness to the texture of the cheesecake. While flour can be used as a substitute, it will merely thicken the batter – it will not enhance the texture of the cheesecake.
Vanilla extract is used to enhance the other flavors in this recipe.

Topping

To take this New York Style Cheesecake Recipe over the top – decorate it with sliced fresh strawberries and drizzle each slice with Homemade Strawberry Sauce.

How do you make this New York Style Cheesecake Recipe?

Make the crust: To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs. Alternatively, you can also put the graham crackers into a zip lock bag and crush them with a rolling pin.

Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.

Prepare the pan: Use a little butter to grease the sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.

Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.

Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Be careful not to overmix.

Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. If using a stand mixer, begin at low-speed each time before moving to high speed. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at high speed.

In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix – a few ribbons of egg white should still be visible when done. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.

Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for 1 hour.

Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 8 hours or overnight.

Serving: Remove the foil, then release and remove the sides of the springform from the cheesecake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish. Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheesecake just before serving. Cheesecake is best served chilled.

New York Style Cheesecake Recipe with Strawberry Topping

Tips on making the Best Cheesecake

Invert the cake pan in the spring form. This ensures that there is no overhang of lip when sliding out the cheesecake – much of this problem is eliminated by using parchment paper on the bottom.
Butter the springform pan so that the parchment sticks easily to the pan.
Wrap the springform pan with aluminum foil. Springform pans are not waterproof – the foil makes sure that no water leaks into the cheesecake causing it to become soggy.
Egg temperature matters. The yolks and whites are best separated when cold and mixed/whipped at room temperature.
Do not overbeat the batter. Overbeating introduces air into the batter causing the cheesecake to puff up like a souffle in the oven then collapse once the cheesecake cools.
Do not skip the water bath. Why? Because it helps the cheesecake stay moist but also ensures that the cheesecake does not crack. The water bath or bain-marie slows down the heating process – the low temperature ensures that you get a perfect cheesecake every time.
Use a roasting pan for the water bath. A roasting pan or a larger cake pan is ideal for the water bath because you want about 1 inch of water in the pan.
Add boiling water to the water bath. The cooking times are based on boiling hot water – not hot water from the tap.
Cool the cheesecake in the oven in the final stage with the door slightly open. This helps prevent cracking.
Put a pan of hot water in the oven if you don’t want to use a water bath. A water bath prevents a lot of mishaps during the cheesecake cooking process but if you don’t want to use one, put a pan of hot water in the hot oven. This creates moisture which will help keep the cheesecake moist.
Don’t peek while the cheesecake is baking! Opening the door reduces the temperature to drop suddenly, causing cracks.
Cool the cheesecake inside the oven. Put a wooden spoon between the oven door and oven to make sure the oven cools slowly – a sudden temperature change can cause cracks.

Storage

Leftover cheesecake should be covered with aluminum foil when storing and should be refrigerated as soon as possible. It should not be kept outside at room temperature for more than 2 hours, or less if it is very hot (e.g., over 90°F).

This New York Style Cheesecake Recipe lasts about 4 days in the fridge after which the texture begins to change as the cake dehydrates.

To store in a freezer, wrap the cooled cheesecake first in plastic wrap, then in aluminum foil to ensure that it does not absorb any other flavors. Freeze for up to 1 month for optimal taste and texture. To thaw cheesecake, leave it in the fridge overnight. For immediate use, you can thaw cheesecake on your kitchen counter at room temperature for about 30 minutes.

Nutrition

Each serving of this delicious New York Style Cheesecake Recipe has about 294 calories, 20.7g of fat, 4.2g of protein, and 20.5g of carbohydrates (20.3g of net carbs).

This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

New York Style Cheesecake, especially Eileen’s cheesecake comes in many varieties. Eileen’s best cheesecake recipes include:

Classic Plain Cheesecake
Cheesecake with Strawberry Topping
Salted Caramel Cheesecake
Key Lime Cheesecake
Eggnog Cheesecake

In addition to the filling, you can also easily vary the crust. The crust can be set on the bottom as shown in this recipe or go all the way up the sides. Instead of graham crackers, you can use other cookies like Nila wafer, Marie cookies, ginger snaps, and Oreos (without the cream). The cookie crumbs can also be mixed with crushed pistachios, pecans, or almonds for a delicious crunch.

Serving Suggestions

Cheesecake should always be served chilled. While I love the plain classic cheesecake my favorite is with Strawberry Topping – I just love how the sauce drips down after every bite. Cheesecake is also fantastic with fresh berries and a dusting of powdered sugar, fresh fruit slices, cherry pie filling, and melted chocolate.

Cheesecake FAQs

Can I make New York Style Cheesecake in advance?

New York Style Cheesecake is the perfect make-ahead dessert. You can make this simple cheesecake recipe up to 24 hours in advance. For optimal results, add any berries, toppings, or sauce right before serving.

What is the difference between NY Style Cheesecake and regular Cheesecake?

New York Style Cheesecake is a smoother and creamier version of the classic or regular cheesecake. It has heavy cream and egg yolks which help create a very lush, rich texture. Sour cream and lemon juice give New York Style Cheesecake a bright tangy taste.

How do I adjust this recipe to make a Junior’s style cheesecake?

To make a Junior’s style cheesecake, add 2 eggs and an egg yolk to the batter in this recipe. Do not separate and whip the egg whites.

Related recipes

Easy Strawberry Topping Recipe for Cheesecake – An ABSOLUTELY WONDERFUL Strawberry Topping Recipe for cheesecake that is quick and easy to make. Much better than any store-bought or restaurant sauce! You’ll love how this sauce drips down with every bite…

Chocolate Mousse Cake – A moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress-free centerpiece for your next dinner party

Mini Blueberry Pies – If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store-bought is fine), you can have these pies on the table within 30 minutes ..

Finally, if you make this New York Style Cheesecake Recipe

Please tag me at @cloveandcumin on instagram! I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Print Recipe

New York Style Cheesecake Recipe

Rich, creamy, and lighter than air, this New York-style cheesecake is sweet with a slightly tangy flavor. Take it over the top with a deliciously glossy Strawberry Sauce or leave it plain and simple. The best part? This recipe is filled with all the tricks and tips you need to know to get perfect results on the very first try – it's pretty easy – once you know how!

Prep Time30 mins

Cook Time1 hr 15 mins

Chilling and Resting Time9 hrs

Total Time10 hrs 45 mins

Course: Dessert

Cuisine: American, French

Keyword: Cheesecake Recipe, Cheesecake with Strawberry Topping, Eileen’s Cheesecake, New York Style Cheesecake

Servings: 10 people

Calories: 294kcal

Author: Lima

Equipment

parchment paper
large piece of heavy duty aluminum foil
8 inch springform pan
electric stand mixer fitted with a paddle attachment, electric mixer fitted with beaters or whisk

Ingredients

For the crust

1 cup finely ground graham cracker crumbs
3 Tablespoons unsalted butter melted
1/2 teaspoon ground cinnamon optional

For the filling

1 pound full fat cream cheese at room temperature
1/2 cup sugar
3/4 cup sour cream
2/3 cup heavy cream
2 eggs yolks and whites divided
2 Tablespoons corn starch
1 1/2 Tablespoons vanilla extract
1 teaspoon lemon zest from 1 lemon
2 teaspoons lemon juice

Topping

1 cup fresh strawberries sliced
Strawberry Topping see link to recipe under Notes

Instructions

For the Crust

Make the crust: To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs. Alternatively, you can also put the graham crackers into a Zip Lock bag and crush them with a rolling pin. Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.
Prepare the pan: Use a little butter to grease the sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.
Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.
Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Be careful not to overmix. Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. If using a stand mixer, begin at low-speed each time before moving to high speed. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at highspeed. In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.
Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for1 hour.
Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 8 hours or overnight.
Serving: Remove the foil, then release and remove the sides of the springform from the cheese cake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish. Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheese cake just before serving. Cheesecake is best served chilled.

Video

Notes

To make the crumbs, you can use a food processor or a measuring cup or small bowl and pound the crackers into crumps. Alternatively, you can put the graham crackers into a zip lock bag and crush with a rolling pin. The butter and sugar can be mixed directly in the bag as well resulting in very easy clean-up.
My recipe for Strawberry Sauce, is fantastic with this cheesecake.

Nutrition

This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Easy Strawberry Topping Recipe for Cheesecake

August 28, 2021 by Lima 19 Comments

An ABSOLUTELY WONDERFUL Strawberry Topping Recipe for cheesecake that is quick and easy to make. Much better than any store-bought or restaurant sauce! You’ll love how this sauce drips down with every bite…

Why make this strawberry topping recipe for cheesecake?

Tastes better than any store bought or restaurant version
Made with fresh strawberries
Ready in 15 minutes
Uses only 4 easily available ingredients
Incredibly versatile – easily make smooth or extra chunky or smooth depending on your preference
No artificial ingredients or preservatives

Ingredients

This homemade strawberry topping recipe uses only 4 simple ingredients – fresh or frozen strawberries, sugar, lemon juice, and cornstarch.

Both fresh and frozen strawberries work for this recipe. I like to hull, then cut them in half – but you can slice them into small pieces or keep them whole depending on your preference. Sweet strawberries work best – very sour strawberries will not work no matter how much sugar you add to the recipe.
As with any fruit, sweetness of the strawberries will vary. I like to add some sugar to make sure the sweetness is just right. I tend to use less sugar during strawberry season in the late summer when my grocery store carries locally grown, vine-ripened strawberries. Instead of sugar, you can also use honey, agave nectar (try 1/3 cup then adjust for sweetness) or your favorite non-sugar sweetener.
Fresh lemon juice adds just enough acid, to brighten the flavor of the sauce. You can also use lime juice, grapefruit juice, or even a dash of apple cider vinegar for a similar effect. Although not require in this recipe, lemon zest can also be added to increase the brightness of the sauce.
I like using a cornflour slurry (cornstarch dissolved in water) to help thicken the sauce. While flour also works, I prefer using cornstarch as it gives the sauce a luxuriously silky texture and sheen.
I do not use vanilla extract in the strawberry topping as it adds an unusual taste, changing the natural fruity flavor.

How to make this sweet strawberry topping recipe for cheesecake

Put about 1/3 of the strawberries into a small bowl and set aside. Refrigerate until ready to use. Mix the cornstarch and cold water together.

Transfer the remaining strawberries, lemon juice, cornflour slurry, and sugar to a small saucepan. Mix with a wooden spoon and simmer over medium-high heat for about 5-10 minutes or until the strawberries break down and the sauce begins to thicken.

For a smooth sauce, puree the hot sauce in a food processor or an immersion blender until smooth. Strain the berry mixture using a fine-mesh strainer over a bowl. Use the back of a soup ladle or spoon to push the thick berry mixture through the mesh strainer into the bowl. Discard any seeds that remain in the strainer. Allow the fresh strawberry sauce to cool to room temperature. Refrigerate until ready to serve.

For a chunkier version, add in whole or sliced strawberries to the sauce.

Tips on making the best strawberry dessert topping

For a chunkier sauce use a potato masher and skip blending the sauce.
Use an immersion or hand blender directly in the pot – helps with clean-up!
Do not simmer the strawberry sauce for more than 15 minutes as the sauce may lose its fresh fruity flavor. To further thicken the sauce, add some whole, hulled strawberries and blend or mash with the sauce until you reach the desired consistency.
There is no need to use food coloring as it already has a gorgeous, naturally dark pink color.

How long does strawberry topping for cheesecake last in the fridge

Stored in an airtight container or covered with plastic wrap, this easy strawberry topping will last for about a week in the fridge. You can make this sauce ahead of time and use it when ready to serve.

Once cooled, the strawberry topping can also be stored in a freezer-safe container for up to 3 months in the freezer. To thaw, leave it on a countertop for a few hours or in the refrigerator overnight. The sauce can be reheated in a microwave or stovetop.

Nutrition

Each serving of this delicious strawberry topping has about 61 calories, 0.1g of fat, and 15.7g of carbohydrates (14.9g of net carbs).

This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Strawberry Sauce variations

You can easily vary the sauce consistency by adding more or fewer strawberries. For a smooth silky sauce, leave the sauce as is after sieving it. Add mashed, sliced or whole strawberries to the puree for a chunkier version. To soften the strawberry chunks cook them in the sauce until they reach the desired texture.

This recipe is very versatile. The strawberries can be easily substituted with an equal amount of other berries like blueberries, raspberries, or blackberries. A combination of different types berries will work too. To make a cherry sauce, simply pit and halve, before cooking. The amount of sugar required will vary depending on the sweetness of the berries, so adjust the amount of sugar accordingly.

A dash of Grand Marnier takes this sauce to the next level!

To convert to a cake filling..

This great recipe is fantastic as a cupcake filling but in its original state, too runny as a cake filling. To convert it to a cake filling, use 3 Tablespoons of cornstarch dissolved in water. Add more whole chopped or sliced strawberries if a chunkier filling is desired. The extra cornstarch gels beautifully around the strawberries between the cake layers.

Serving suggestions

This strawberry sauce recipe easily transforms simple desserts from ordinary to epic. It is a perfect topping for several favorite desserts and breakfast choices such as:

strawberry cheesecake
angel food cake
French toast
ice cream
cottage cheese
pound cake
filling for homemade crepes
strawberry shortcake
topping for yogurt, oatmeal, pancakes and waffles.

Strawberry topping FAQs

Can you make strawberry sauce without lemon?

Lemon juice is not a necessary ingredient for strawberry sauce as it is an optional ingredient, used to brighten the flavor. Good substitutes for lemon juice include lime juice, grapefruit juice, and apple cider vinegar. Omitting this acidic ingredient is not a problem since strawberry sauce is delicious without lemon juice.

How do you make no-cook strawberry sauce?

You can make a simple no-cook strawberry sauce by hulling and slicing strawberries then mixing it thoroughly with sugar. Allowing the mixture to stand for about 10 minutes naturally causes the strawberries to release some juice. The juice combines with the sugar forming a delicious no-cook strawberry sauce.

How do you thicken strawberry sauce without cornstarch or gelatin?

Cooking mashed or sliced strawberries with sugar for about 10-15 minutes will naturally create a thick sauce. Add fresh strawberries and blend the sauce to further thicken it as simmering the sauce for a longer period can result in a loss of the fresh strawberry flavor. Another option is to use an alternative thickening agent like flour.

What if the strawberry sauce is too thick?

If the strawberry sauce is too thick, simply add a little water and mix until the preferred consistency is achieved.

Can you freeze homemade strawberry sauce?

Strawberry sauce can be stored in a freezer-safe sealed container for up to 3 months in the freezer. To thaw, leave it on a countertop for a few hours or in the refrigerator overnight. The sauce can be reheated in a microwave or stovetop.

More delicious dessert recipes

Chocolate Mousse Cake – A moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress-free centerpiece for your next dinner party

Mini Blueberry Pies – If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store-bought is fine), you can have these pies on the table within 30 minutes ..

Shemai – Creamy Vermicelli in Sweet Rose Infused Cream – there is something irresistible about the cool, silky strands of roasted vermicelli suspended in rose-infused cream. This is a celebratory dish served in the Indian subcontinent, typically cooked by a loved one to mark an important occasion and new beginnings.

Finally, if you make this strawberry topping recipe for cheesecake

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Print Recipe

5 from 10 votes

Strawberry Topping for Cheesecake

An ABSOLUTELY WONDERFUL Strawberry Topping Recipe for cheesecake that is quick and easy to make. Much better than any store-bought or restaurant sauce! You'll love how this sauce drips down with every bite…

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast, Dessert

Cuisine: American, French

Keyword: homemade strawberry sauce, strawberry sauce, strawberry topping, strawberry topping recipe for cheesecake

Servings: 12 people

Calories: 61kcal

Author: Lima

Ingredients

1 pound strawberries fresh or frozen
3/4 cup sugar adjust to desired sweetness
1 Tablespoon lemon juice
1 1/2 teaspoons cornstarch dissolved in 2 Tablespoons of water

Instructions

Put about 1/3 of the strawberries into a small bowl and set aside. Refrigerate until ready to use. Mix the cornstarch and cold water together.
Transfer the remaining 2/3 of the strawberries, lemon juice, dissolved cornstarch and sugar to a small saucepan. Mix with a wooden spoon and simmer over medium-high heat for about 5-10 minutes or until the strawberries break down and the sauce begins to thicken.
For a smooth sauce, puree the hot sauce in a food processor or an immersion blender until smooth. Strain the berry mixture using a fine-mesh strainer over a bowl. Use the back of a soup ladle or spoon to push the thick berry mixture through the mesh strainer into the bowl. Discard any seeds that remain in the strainer. Allow the fresh strawberry sauce to cool to room temperature. Refrigerate until ready to serve.
For a chunkier version, add in whole or sliced strawberries to the sauce.

Video

Notes

Nutrition

Chocolate Mousse Cake Recipe

July 12, 2021 by Lima 30 Comments

This decadent Chocolate Mousse Cake Recipe is a chocolate lover’s dream. Its a moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress free centerpiece for your next dinner party!

What makes this the best Chocolate Mousse Cake?

Ridiculously delicious
- Mousse is rich, airy and luscious
- Ganache is intensely chocolaty and smooth
- Cake offers the perfect neutral canvas
Able to make ahead
- Make it up to 2 days ahead
Simple stress-free dessert
- Easy to find ingredients
- Full directions including step by step directions and tips provided
Guaranteed crowd pleaser
- Chocolate lover’s dream
- Stunning centerpiece
Chocolate mousse recipe without eggs
- Uses gelatin

This Chocolate Mousse Cake Recipe is the ultimate chocolate dessert and is perfect for a dinner party or a special occasion like Valentine’s Day or Mother’s Day. You’re going to love it!

What goes in this Chocolate Mousse Cake

Chocolate cake

In addition to the usual cake ingredients like sugar, flour, eggs and unsalted butter, this chocolate cake recipe uses a cup of hot coffee to deepen and intensify the chocolate flavor. The coffee needs to be hot because the hot liquid helps the cocoa powder to dissolve. If you don’t like coffee – feel free to use hot water.

The quality of the unsweetened cocoa powder actually makes a big difference. Premium gourmet brands of cocoa powder like Ghirardelli and Valrhona does make a difference in case you want to splurge.

Vanilla extract is used in this recipe to boost the flavor of the chocolate so that it does not compete with the flour, eggs and butter. Vanilla extract also helps ‘unify’ all the flavors in the cake. Its a little bit like salt – not necessarily adding flavor to the cake but missed when not used.

Chocolate mousse

This easy chocolate mousse is made with heavy cream, milk, chocolate chips and gelatin. its literally a chocolate lovers dream! I highly recommend using gelatin in this recipe as it provides stability and body to the rich chocolate mousse without changing the original taste and texture.

Chocolate ganache

Chocolate ganache is one of the easiest frostings that you can make. Because it uses only two ingredients, the quality of the chocolate again, really matters. Using small chocolate chips or a finely chopped chocolate bar makes it easier to melt the chocolate faster. There is no need to add vanilla to chocolate ganache as there are no competing flavors.

Dark or semi-sweet chocolate can make the ganache bitter. Adding a little corn syrup or sugar helps cut the bitterness.

How to make this Chocolate Mousse Cake

Chocolate cake layers – make same day or the day before

Step One: Preheat oven to 350°F.

Step Two: Line the bottom of two 8 inch springform pans with parchment paper. Spray the inside of the cake pan and parchment with non-stick cooking spray.

Step Three: In a separate bowl mix the chocolate cake dry ingredients well so that all the dry components are evenly distributed.

Step Three: Make the batter. In a large mixing bowl, whisk the wet ingredients – eggs, coffee, milk, vegetable oil and vanilla extract until evenly combined. Add the dry ingredients and whisk until combined.

Step Four: Bake the cake. Pour half of the cake batter into each of the cake pans and place on a baking sheet. Place the baking sheet with the cake pans into the middle oven rack. Bake for about 30 minutes, checking after 27 minutes a baking times can vary. The cake is done when a toothpick inserted into the center comes out clean.

Step Five: Cool the cakes. Remove the cakes from the oven and allow to cool completely in the springform pan on a wire rack

Chocolate mousse – make the day before

Step One: Bloom the gelatin. In a small bowl add the hot water and the gelatin powder, Stir. Allow the gelatin to bloom for at least 20 minutes.

Step Two: Melt the chocolate. Place the chocolate in a heat proof large bowl. In a small pot, bring the milk to boil, stirring occasionally. Pour half the boiling milk on top of the melted chocolate and let the mixture stand for about a minute. Stir gently with a whisk until fully combined. Add the remaining milk and mix thoroughly.

Step Three: Make a ganache. Using a hand blender, whisk the chocolate mixture into a glossy, silky ganache on medium speed. Add the bloomed gelatin and whisk until all the gelatin has dissolved. The ganache should have the consistency of mayonnaise. Allow the ganache to cool to room temperature.

Step Four: Fold in the whipped cream. Once the ganache has cooled, whip the heavy whipping cream into medium stiff peaks on high speed which an electric mixer or a stand mixture fitted with a whisk attachment. Using a rubber spatula fold in about a cup of the whipped cream into the cooled ganache. Pour the mixture into the remaining whipped cream and gently fold until fully incorporated. Do not overmix, a few white streaks are ok as overmixing will deflate the mixture. Cover the mousse with plastic wrap so that the plastic presses directly on the surface. This will help prevent a skin from forming. Refrigerate at least 12 hours (overnight) to set. The cake is much easier to assemble if the mousse is cold.

Chocolate ganache- make the day before

Step One: Melt the chocolate. Place the chocolate chips or chopped chocolate in a medium heat proof bowl. In a small saucepan, heat the cream on medium heat until it just begins to simmer. Pour the hot milk over the chocolate chips and allow to sit for about 3 minutes.

Step Two: Make the chocolate ganache. Using a small rubber spatula mix the chocolate and cream until fully combined. Let the ganache cool completely. Once the ganache is cool, let the ganache rest for at least 20 minutes so it can thicken before frosting the cake. You can also make the ganache in advance and keep it in the refrigerator before using it to frost the cake.

Assemble the cake – day of

Step One: Make the cake layers. Trim the top of each cake so that it is level and of equal height. Then slice each cake in half so that you have four layers.

Step Two: Layer the cake. Place a circle of cake on a serving platter or cake stand to form the bottom layer. Place some strips of parchment under the sides so that the exposed part of the plate or cake stand is covered for easy clean up later. Take about 1 1/2 cups of the creamy chocolate mousse and spread on top. Flatten the top with a spatula. Repeat this process twice – you will have used 3/4 of the mousse. Put the last circle of cake on top as the top layer. Spread a thin layer of any remaining chocolate mousse filling around the sides and top as a crumb layer. Run a bench scraper along the top and sides to smooth out the crumb coat.

Step Three: Refrigerate the cake. Chill the cake for at least 1 hour (or overnight), so that the mousse can firm up.

Frost and decorate the cake

Step One: Remove the cake from the fridge. Remove the cake tin and peel off the parchment. Position the cake in the center of serving plate or cake stand.

Step Two: Frost with the chocolate ganache. Pour half of the ganache on top and smooth the top with an icing spatula or bench scraper. Frost the cake the sides of cake smoothing the sides.

Step Three: Decorate. If desired, top with fresh berries and/or chocolate shavings. Chill the cake, uncovered in the refrigerator for 4 hours before serving.

Tips for making the best Chocolate Mousse Cake

When making ganache, it helps to chop the chocolate chips or chocolate bars into the smallest pieces possible so that it dissolves quickly.
Unsweetened powdered cocoa, regardless of brand is difficult to fully dissolve in cold liquids. Use hot coffee or hot water to dissolve unsweetened powdered cocoa quickly.
Vanilla extract helps intensify the flavor or chocolate when it is combined with competing flavors like flour and butter. It also helps to unify all the flavors. Adding vanilla to ganache does not help much because the only other ingredient other than chocolate is heavy cream which enhances but does not compete with the chocolate flavor.
Using gelatin in chocolate mousse makes it more stable and stops it from dripping over the sides of the cake.
Always mix or sift the dry cake ingredients to make sure that all the dry ingredients are evenly distributed.
Chilling the cake for at least an hour (or overnight) before frosting with ganache helps the mousse set leading to a firmer cake.
It is best to allow the chocolate mousse to chill in the fridge for at least 12 hours so that the mousse can set.
The mousse is best served cold so chill the cake, uncovered in the refrigerator for 4 hours before serving.

Make ahead

You can make the cake up to two days ahead as long as it is covered and stored in the refrigerator.

All three components, the cake, mousse and ganache can be made up to two days ahead and assembled later as long as it is stored in an airtight container or covered with plastic wrap in the refrigerator. The chocolate mousse is best used straight away so that it is at its most fresh and peak of its texture.

Refrigerating Chocolate Mousse Cake

You can store this Chocolate Mousse Cake covered in the fridge for about 3 days.

Nutrition

Each slice of Chocolate Mousse Cake has about 629 calories, 30.1g of fat and 84.7g of carbohydrates (80.6g of net carbs).

Variations

Chocolate Hazelnut Mousse Cake: Add about 1/3 cup of hazelnut paste to the chocolate prior to pouring on the hot milk. Decorate with hazelnuts.
Triple Chocolate Mousse Cake: Divide the mousse ingredients by a third. Instead of using one type of chocolate, make three bathes using white, milk and dark chocolate. Layer the cake starting with the different flavors of mousse. Decorate the cake with white and dark chocolate chips. You could also decorate with strawberries dipped in dark and white chocolate.
Chocolate Pumpkin Cinnamon Mousse Cake: Use dark chocolate for one batch of mousse filling and pumpkin mixture for the other. To make the pumpkin mixture: simmer the milk with about 1/3 cup of pumpkin puree and 1/2 teaspoon of powdered cinnamon. Allow the mixture to cool, then fold in the sweetened whipped cream.

FAQs

How long does chocolate mousse last?

Chocolate mousse stored in an airtight container will last in a refrigerator for about 4-5 days. It is best to allow chocolate mousse to chill in the fridge for at least 12 hours so that the mousse can set. Chocolate mousse is best eaten at room temperature so take it out about a half hour prior to serving.

What is mousse cake made of?

Dessert mousses are typically made with whipped cream, egg whites, sugar and a flavoring agent like pureed fruit, chocolate, cardamom and mint. Mousse cakes typically have at least a firmer non-mousse layer made up of cake, crepe or graham cracker crusts.

Is mousse made up of raw eggs?

Some mousse recipes uses raw eggs. Its always best to modify the recipe so that the eggs are cooked or substituted with modified eggs or other alternatives like gelatin, to avoid salmonella poisoning.

More dessert recipes

Salted Caramel Frosting – Salty, sweet and delicious, Salted Caramel Frosting instantly elevates every dessert from basic to EPIC with the least amount of effort. Its so delicious – its hard to stop eating it out of the mixing bowl!

Mini Blueberry Pies – If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store bought is fine), you can have these pies on the table within 30 minutes ..

Shemai – Creamy Vermicelli in Sweet Rose Infused Cream – there is something irresistible about the cool, silky strands of roasted vermicelli suspended in rose infused cream. This is a celebratory dish served in the Indian subcontinent, typically cooked by a loved one to mark an important occasion and new beginnings.

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Print Recipe

5 from 14 votes

Chocolate Mousse Cake

This decadent Chocolate Mousse Cake Recipe is a chocolate lover's dream. Its a moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress free centerpiece for your next dinner party!

Prep Time1 hr

Cook Time40 mins

Chilling Time1 d

Total Time1 d 1 hr 40 mins

Course: Dessert

Cuisine: American, French

Keyword: chocolate cake, chocolate mousse cake, chocolate mousse cake recipe

Servings: 12 people

Calories: 629kcal

Author: Lima

Equipment

Stand mixer fitted with whisk attachment or electric mixer
Two 8 inch cake pans
Parchment
wire rack

Ingredients

Chocolate Cake

1 3/4 cups granulated white sugar (400g)
2 cups all purpose flour (245g)
3/4 cup unsweetened cocoa powder (75g) natural or Dutch processed
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs large
1 cup coffee or water hot
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp pure vanilla extract

Chocolate Mousse

1 packet unflavored gelatine powder (7g)
1/2 cup hot water
2 cups heavy cream
1 cup whole milk
11.5 oz milk chocolate chips or dark based on your preference

Chocolate Ganache

8 ounces milk chocolate very finely chopped
1 cup heavy cream

Instructions

Chocolate Cake

Preheat oven to 350°F. Line the bottom of two 8 inch cake pans with parchment. Spray the inside of the cake pan and parchment with non-stick cooking spray.
Make the batter. In a large mixing bowl, whisk the wet ingredients – eggs, coffee, milk, vegetable oil and vanilla extract until evenly combined. Add the remaining dry ingredients and whisk until combined.
Bake the cake. Pour half of the batter into each of the cake pans and place on a baking sheet. Place the baking sheet with the cake pans into the middle rack of the oven. Bake for about 30 minutes, checking after 27 minutes a baking times can vary. The cake is done when a toothpick inserted into the center comes out clean.
Cool the cakes. Remove the cake from the oven and allow to cool completely in the pans on a wire rack.

Prepare the Chocolate Mousse

Bloom the gelatin. In a small bowl add the hot water and the gelatin powder, Stir. Allow the gelatin to bloom for at least 20 minutes.
Place the chocolate in a heat proof medium sized bowl. In a small pot, bring the milk to boil, stirring occasionally. Pour half the boiling milk on top of the chocolate and let the mixture stand for about a minute. Stir gently with a whisk until fully combined. Add the remaining milk and mix thoroughly.
Using a hand blender, whisk the chocolate mixture into a glossy, silky ganache. Add the bloomed gelatin and whisk until all the gelatin has dissolved. The ganache should have the consistency of mayonnaise. Allow the ganache to cool to room temperature.
Once the ganache has cooled, whip the cream into medium stiff peaks in a stand mixture fitted with a whisk attachment. Using a rubber spatula fold in about a cup of the whipped cream into the cooled ganache. Pour the mixture into the remaining whipped cream and gently fold until fully incorporated. Do not overmix, a few white ribbons are ok as overmixing will deflate the mixture.

Assemble and chill the cake

Make the cake layers. Trim the top of each cake so that it is level and of equal height. Then slice each cake in half so that you have four layers.
Layer the cake. Place a circle of cake on the bottom. Take about 1 1/2 cups of mousse and spread on top. Flatten the top with a spatula. Repeat this process twice – you will have used 3/4 of the mousse. Put the last cake circle on top. Use the remaining mousse around the sides and top as a crumb layer. Run a bench scraper along the top and sides to smooth out the crumb coat. Refrigerate the cake for at least 1 -4 hours.

Chocolate Ganache

Place the chocolate chips in a medium heat proof bowl. In a small saucepan, heat the cream on medium heat until it just begins to simmer. Pour the hot milk over the chocolate chips and allow to sit for about 3 minutes.
Using a small rubber spatula mix the chocolate and cream until fully combined. Let the mixture cool for about 20 minutes before frosting the cake.

Frost the cake

Remove the cake from the fridge. Remove the cake tin and peel off the parchment. Position the cake in the center of serving plate or cake stand. Pour half of the ganache on top and smooth the top with an icing spatula or bench scraper. Frost the cake the sides of cake smoothing the sides.
Top with fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered for 4 hours before serving.

Video

Notes

Nutrition

This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Easy Salted Caramel Buttercream Frosting Recipe

October 13, 2020 by Lima Leave a Comment

Salty, sweet and delicious, this Salted Caramel Buttercream Frosting Recipe instantly elevates every dessert from basic to EPIC with the least amount of effort. Its so delicious – its hard to stop eating it out of the mixing bowl!

Easy Salted Caramel Buttercream Frosting Recipe

What is Salted Caramel Buttercream Frosting?

Its a delicious buttery cake frosting that tastes like buttery sweet caramel with random sharp pops of sea salt. Unlike vanilla and chocolate frosting, this salty buttercream icing is more complex because you have multiple flavors working at the same time. Its one of the best frosting recipes to use for special occasions!

Why make this frosting ?

I stumbled on this frosting one weekend, when I had this overwhelming craving for one of those old fashioned, seriously decadent cakes that my mom bakes – you know the ones with loops and loops of frosting. It was the middle of quarantine so the only way that this was happening was if I made it myself.

Most recipes call for store bought caramel, but I had none at home and my goodness it was so hot, so I made the caramel part from scratch.. I was shocked at how easy it was to make.. and the fact that homemade frosting is just so much better.. To top it all off, unlike other frostings, its very aromatic so both the cake and my house smelled wonderful.. Homemade caramel sauce has a much more intense caramel flavor than store bough dulce de leche!

Salted Caramel Frosting on Chocolate Mirror Cake

Frosting Ingredients

You only need six ingredients for this recipe and you might just have everything you need in your pantry at home. Unlike cake batter, it is not necessary to use room temperature ingredients.

Unsalted butter – I like using unsalted butter because I like to control the amount of salt in the frosting. If you use salted butter, you will most likely not need to add any additional salt.
Dark brown sugar – Both dark and light brown sugar work – I really like the more intense taste of dark brown sugar.
Evaporated milk – I like how the taste of evaporated milk pairs with caramel – however the recipe works with any kind of milk you might have on hand – from almond to skim milk, half and half and even heavy cream.
Sea Salt – The sea salt ingredient for this recipe is the best part – it needs to be coarse and ground. You cannot substitute the sea salt with table salt because it is produced by the evaporation of seawater. The sea salt is gently folded into the frosting and melts in small clumps. As a result when you eat the frosting you get these random explosions of delicious saltiness which is what differentiates salted caramel from caramel. You can easily substitute kosher salt for the sea salt
Confectioner’s sugar – is a key part of the body of the recipe because it is very fine and has a neutral taste. Granulated sugar or brown sugar really doesn’t work as a substitute.

Delicious Chocolate Mirror Cake decorated with Salted Caramel Buttercream Frosting

How to make this Salted Caramel Buttercream Frosting

This American buttercream frosting is surprisingly easy to make – you basically make the caramel, mix in a few basic ingredients and then whip in the sugar. As a finishing touch, fold in a pinch of sea salt.

Make the salted caramel sauce

Step One: Place the butter, table salt, evaporated milk and brown sugar in a small pot on low heat. Stir the mixture and cook until all the brown sugar dissolves.

Salted Caramel Buttercream Frosting Step One

Step Two: Raise the heat to medium. Do not stir. Cook for about 3-4 minutes until a bubbly froth forms in the center and covers about half of the pot and the mixture turns amber. Do not overcook or the caramel will turn bitter. The mixture will look somewhat grainy and separated. Pour directly into a large mixing bowl or the bowl of a stand mixer to cool to room temperature. As the mixture cools it does look rather unappetizing – however once you stir it – it looks like caramel.

Salted Caramel Buttercream Frosting Step Two

Make the Frosting

Step One: Add about half the powdered sugar to the caramel mixture. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat first on low speed until the sugar is mixed. Turn the speed up to medium speed until the ingredients are fully incorporated and the mixture turns into a silky smooth frosting. Repeat with the remaining half of the sugar. If the mixture looks too thick – add a little evaporated milk. Add a pinch of salt if needed – avoid over salting the frosting because the sea salt which will be added in the next step, will also add a layer of saltiness. Sprinkle the buttercream frosting with sea salt and fold into the frosting. Try not to mix too vigorously at this stage because you don’t want to break up and dissolve the the sea salt. It takes about 10 minutes for the sea salt to take effect so you won’t taste the full effect of the salted caramel immediately.

Salted Caramel Buttercream Frosting Step Three

. You are now ready to layer and decorate!

Old Fashioned Salted Caramel Buttercream Frosted Cake

How much frosting do you need?

The amount of course, depends on how you intend to use it. I have used it to cover a two layer 8″cake and also a cover and decorate a 9″ bundt cake. The recipe produces enough frosting to fill double layer cakes with a light crumb coat frosting – which is perfect when you want to use a mirror glaze. This Salted Caramel Buttercream Frosting Recipe should work for a 9″x13″ sheet cake.

If you like to generously swirl frosting on your cupcakes (I love that!), you can frost about 12. If you use a knife to apply the frosting you could probably frost 24 cupcakes.

How long does buttercream frosting last in the fridge?

To store buttercream frosting in the fridge, simply store it in an air tight container. Do not add the sea salt until ready to use. Buttercream frosting will last about a week in the fridge. It is important to make sure you use an airtight container as the buttercream frosting will absorb the flavors of other food in your fish like fish and meat. To use, put the frosting outside for about a half hour or until the buttercream frosting reaches room temperature. Re-whip to bring it back to it original, fluffy consistency and fold in the sea salt.

You can store buttercream frosting for about 3 months in the freezer. If you make large batches of icing, you store it in a freezer-safe airtight container or freezer bag. Do not add the sea salt until you are ready to use the frosting. When ready to use, thaw the buttercream frosting overnight in the fridge. Before actually using, bright the frosting to room temperature by keeping it outside for at least 30 minutes. Re-whip to bring it back to it original, fluffy consistency and fold in the sea salt.

How long can buttercream sit out at room temperature?

All butter buttercream frostings will melt as soon as it comes to room temperature so it is really advisable to put it back in the fridge when not in use. Buttercream frostings which include shortening can stay out longer – sometimes for up to 2 days.

How long does a buttercream frosted cake last in the fridge?

Buttercream frosted cakes last in the fridge for about 3 days. There is no need to cover a cake because the frosting acts as an insulator and the cake will stay moist. That being said buttercream frosting tends to absorb the flavors of food especially meat and fish so if you have other food, it is a good idea to cover the cake with a large plastic bag.

You can freeze a decorated buttercream frosted cake for up to 1 month. To do this, freeze the decorated cake, uncovered in the freezer until it is frozen (about 4 hours). Cover with plastic wrap and aluminum foil to prevent freezer burn and put back in the freezer. The day before you want to use the cake, simply remove the foil and wrap and defrost overnight in the fridge.

Nutrition

Each serving of this delicious Salted Caramel Buttercream Frosting has about 223 calories, 12.3g of fat and 28.3g of carbohydrates.

This Salted Caramel Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

How to use it..

The best way to eat this addictive caramel buttercream icing is by itself, very slowly with a spatula ..directly from a large bowl. However, all kidding aside, it’s the perfect icing for cakes, brownies, cupcakes and cookies. Salted caramel buttercream frosting goes particularly well which chocolate cupcakes.

In addition to classic chocolate, this Salted Frosting Recipe frosting pairs unusually well with Chocolate Mousse Cake, gingerbread and carrot cake. I have made this quite often as a birthday treat for my daughter and it has been a hit every time.

You can also get quite creative with this frosting – one night we mixed it up with popcorn…omg..

More Dessert Recipes

Chocolate Mousse Cake – A moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress free centerpiece for your next dinner party.

Mini Blueberry Pies – If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store bought is fine), you can have these pies on the table within 30 minutes ..

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Print Recipe

Salted Caramel Frosting

Salty, sweet and delicious, Salted Caramel Frosting instantly elevates every dessert from basic to EPIC with the least amount of effort. Its so delicious - its hard to stop eating it out of the mixing bowl!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: salted caramel buttercream, salted caramel buttercream frosting recipe, salted caramel frosting

Servings: 8 people

Calories: 223kcal

Author: Lima

Equipment

Stand mixer or hand mixer

Ingredients

8 tbsp unsalted butter room temperature
1 cup dark brown sugar
1/4 tsp table salt optional
2 1/2 cups confectioners sugar
3 tbsp evaporated milk divided
1/2 tsp sea salt for sprinkling

Instructions

Make the salted caramel sauce

Place the butter, table salt, brown sugar and 2 tablespoons of evaporated milk in a small pot on low heat. Stir while warming to make sure that all the brown sugar dissolves.
Raise the heat to medium. Do not stir. Cook for about 3-4 minutes until a bubbly froth forms in the center and covers about half of the pot and the mixture turns amber. Do not overcook or the caramel will turn bitter. The mixture will look somewhat grainy and separated. Pour directly into a large mixing bowl or the bowl of a stand mixer to cool to room temperature. As the mixture cools it does look rather unappetizing - however once you stir it - it looks like caramel.

Make the frosting

Add about half the powdered sugar to the caramel mixture. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat first on low speed until the sugar is mixed. Turn the speed up to medium speed until the ingredients are fully incorporated and the mixture turns into a silky smooth frosting. Repeat with the remaining half of the sugar. If the mixture looks too thick - add a little evaporated milk. Add a pinch of salt if needed. Sprinkle the buttercream frosting with sea salt and fold into the frosting.

Video

Notes

Consistency - If the butter melts and the frosting looks too runny, put it in the fridge for about 15 minutes, then re-whip. If the frosting is too firm, add a little more milk.
Balance the sweetness - I think the sweetness of this frosting is just right but if you feel that it is too sweet, add a teaspoon of vanilla to balance it out.
Make ahead/storage - The frosting freezes beautifully and will store for up to 2 months. You can make it ahead and keep it for about a week in the refrigerator. To use, bring it to room temperature and re-whip to desired fluffiness.
Best served at room temperature - cold frosting is firm and not as creamy.

Nutrition

- This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Mini Blueberry Pies

September 1, 2020 by Lima Leave a Comment

If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store bought is fine), you can have these pies on the table within 30 minutes ..

Nothing beats the **smell and taste** of **freshly baked blueberry pie**!

Blueberry Mini Pie

Perfecting this recipe took a lot longer than expected – the corn starch to sugar ratio was not quite right and the first pie crust looked golden brown on top but was clearly under cooked at the bottom. I actually thought I could perfect the recipe within two tries given my familiarity with Ina Garten’s Apple Tart and Bon Appetit’s Mixed Berry Cobbler recipe- however several unexpected adjustments were needed to account for the fact that these were blueberries not apples, pies not tarts and that the lattice top cooked faster than the bottom crust.

But it was worth it! The final recipe yields a crust which is perfectly crispy on both top and bottom and the blueberries are perfect – sweet, plump and juicy with just a hint of lemon!

**Freeze these pies ahead of time** and pop into the oven *when your guests arrive* –
everyone loves the **smell** of a bubbling blueberry pie!

Who can resist oven warm, freshly baked blueberry pie soaked in vanilla ice cream..

This pie recipe is particularly helpful to those of us who love to entertain but who only have a few minutes to spare – like new moms or dads who try to fit in work between baby naps or folks for whom every minute counts.

What you need for the filling:

Blueberries – both fresh and frozen works
Sugar, lemon zest, lemon juice, salt and cinnamon

Pie crust

You will need about two 10×10 inch pie crusts.
Buy it or make your own – it only takes about a minute to make pie crust in a food processor but once you are done, the dough needs to be chilled for at least an hour.
If you buy frozen pie crust – ideally you should thaw it overnight in the refrigerator. However if that is not an option – you will need to thaw it outside for about 30-45 minutes so that it is soft enough to work with.

How to make the Pies

Mix the filling mixture and set aside. Press the pastry into the tins, spoon in the blueberry filling and dot with butter. I made a simple lattice design on top but you can choose whatever design you like keeping in mind that you need a large opening so that the steam from the cooked blueberries can escape. Brush with egg wash, sprinkle with sugar and bake.

Super easy!

Tips & tricks for first-time success

Keep the pastry chilled – the pie crust needs to be kept in the fridge whenever it is not being used because the hard lumps of butter is the secret to flaky crust. Once in the oven, the butter melts in the dough creating air pockets result in those delicious crispy layers. Keep the assembled pie in the freezer until ready to bake.
Add extra sugar if the blueberries are too tart – the sweetness of fresh fruit can vary based on multiple factors such as season, weather and degree of ripeness. If the blueberries are too tart, add upto one teaspoon or so of sugar to balance it out. Too much sugar will create clumpy sugar “crusts” in the pie.
Add the blueberries after mixing the other ingredients – in one of my test cases, I had tiny crusts of cornflower in my pie. Blueberries don’t release as much liquid as other fruit like apples. As a result you cannot assume that everything will melt together in the oven.
Top crust needs to have a large opening to let the steam escape – I prefer a lattice design on the top of these pies because its easy, bakes very well and solves the steam issue.
Let the pie cool for a few minutes in the oven to ensure an even top and bottom crust bake – After about 20 minutes in the oven, the top crust should be golden brown indicating that the pie is done. I have found that turning off the oven and keeping the door closed for about 5 minutes helps ensure that the bottom crust has a that perfect crisp
Its easier to remove the pies from the tart tin soon after the bake – The blueberries release liquid after cooling and may act like a glue making it more difficult to remove the tin. After removal – place the pies on a cooling rack for maximum crispness.
Soak the tins and baking sheet in hot water for easy clean up – Stuck on blueberry juices is super easy to clean up just pour some hot water over it – the stains dissolve and wash away.

Mini Blueberry Pie Video

Print Recipe

Blueberry Pie

If you love those pops of sweet, plump blueberries and pie crust soaked in classic vanilla ice cream, this recipe is for you.

Prep Time5 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: DESSERT

Keyword: blueberry, dessert, pie

Servings: 4 people

Ingredients

Pie Crust:

2 pie crusts 10x10 inch

Filling:

2 cups fresh blueberries washed and dried
1/4 cup sugar granulated (147g)
2 tsp corn starch (10g)
1 tsp lemon zest (4g)
2 tsp lemon juice (10 ml)
1/4 tsp ground cinnamon (1g)
1/4 tsp salt (2g)
1 tbsp chilled unsalted butter cut into small 1/2 inch dices (14 g)

Finish

1 egg beaten

Instructions

Preheat the oven to 400° F.
Put all the filling ingredients except the blueberries together into a bowl and mix. Add the blueberries and mix well, coating the blueberries evenly. Set aside.
Butter four, 4 inch tart or pie tins
Take out one of the pie crusts Cut into four equal pieces. Press each square into the pie tin - pressing against the bottom and sides. Cut or press off any excess on the rims. Put them into the refrigerator to chill.
Take out the second pie crust. Slice 8-10 half inch strips for a lattice top. Put the strips into the fridge.
Take out the pie shells from the refrigerator. Place the mini pies on a baking sheet. Spoon the blueberry mixture into the pie shell. Take the pastry strips out of the refrigerator and place two across the pie. Take another two pieces and weave in and out creating a lattice. Cut the excess from the sides and press the ends to the edges.
Brush the top with egg wash and sprinkle with sugar.
Place the mini pies in the middle of the pan. Line the baking sheet with parchment if desired, for faster clean up later as the blueberry juices may spill onto the pan. Bake in the middle of the over for about 20 minutes or until the filling is bubbly and the crust is golden brown.
Allow to rest in the oven with the door closed for about five minutes before cooling on a rack.

Notes

Fresh vs. frozen blueberries - doesn't matter.
Keep the pastry chilled - the pie crust needs to be kept in the fridge whenever it is not being used.
Add the blueberries after mixing the other ingredients - to ensure an even bake as blueberries do not release a lot of juice like apples.
Baking tip - cool the pie in the oven for a few minutes in the oven to ensure an even top and bottom crust bake
Cup measure differences - does not make a material difference to this recipe.
Fruit substitution - you can substitute other fruit - just remember that some fruit like apples and strawberries release a lot more juices than others.
Storage - Nothing beats warm, freshly bakes pies but that being said these pies can be kept overnight - I cannot speak to longer as my pies have never lasted that long.

Detox Triple Berry Smoothie

July 5, 2020 by Lima Leave a Comment

Feeling sluggish? Try a detox, triple berry smoothie from yesterday’s 4th of July feast!

I had hamburgers, hot dogs and two types of pizza yesterday! I don’t know about you but my goodness that was a lot of food.. having this smoothie now to help give my body a break and start the recovery process.

Just a handful of frozen strawberries, blackberries and blue berries blended with some water and artificial sweetener…to start the detox process…

Print Recipe

Detox Triple Berry Smoothie

Feeling sluggish? Try a detox, triple berry smoothie to recover from yesterday’s feast!

Prep Time3 mins

Total Time3 mins

Course: Appetizer, Breakfast, Dessert, Drinks, Snack

Cuisine: BREAKFAST, DESSERT

Keyword: Low Carb, paleo

Servings: 1 person

Ingredients

2 strawberries frozen
1/4 cup blue berries frozen
4 blackberries frozen
2 1/2 cups water cold
1/2 cup ice cubes optional
1 tsp artificial sweetener to taste

Instructions

Blend all the ingredient today. Enjoy!

Triple Berry Cobbler

July 2, 2020 by Lima Leave a Comment

Nothing screams more of summer than a triple berry cobbler made from scratch! Topped with a rich, buttery crust with a hint of sugar, this recipe takes advantage of all the sweet, vine ripened berries that are available right now. Serve it warm with a dollop of fresh whipped cream or vanilla ice cream.

Why cobblers and not a pie? Because cobblers are so much easier – its basically a biscuit like topping on top of deliciously slow simmered fruit. No need to deal with the hassle of pie dough.

The filling that you can use with this recipe is also very versatile – since the fruit is the star always pick those that are in season. So this recipe will work equally well with say, peach, pears or apples.

If you are feeling creative, you can jazz up the cobbler by forming shapes with the dough. While I am using a flower and trellis design – you could just as easily do say a flag motif with stars cut with cookie cutters and striped made with strips of dough. Alternatively, you can also just form little circles or squares and arrange them on top.

I heard its best to allow the pie to settle and cool for at least 30 minutes – but I usually just wait a few minuted before digging in. I love serving it hot with orange whipped cream or vanilla ice cream.

Enjoy!

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Triple Berry Cobbler

Nothing screams more of summer than a triple berry cobbler made from scratch! Topped with a rich, buttery biscuit with a hint of sugar, this recipe takes advantage of all the sweet, vine ripened berries that are available right now. Serve it warm with a dollop of fresh whipped cream or vanilla ice cream.

Prep Time20 mins

Cook Time30 mins

Total Time1 hr 20 mins

Course: Dessert, Snack

Cuisine: DESSERT

Servings: 8 people

Ingredients

Triple Berry Filling

1/2 cup white sugar
1/4 tsp cinnamon powder
2 tbsp cornstarch
1 tsp fresh lemon juice
3 1/2 cups blue berries
3 cups blackberrries
1 1/2 cups strawberries

Dough

1 1/2 cups All purpose flour
1/3 cup white sugar
1 1/2 tsp baking powder
5 tbsp chilled unsalted butter grated
1/2 cup whole milk cold
1/4 tsp salt
1 tbsp sugar for sprinkling
1 tbsp milk for brushing

Instructions

Preheat the oven to 375°F. Place rack in center of the oven. Butter or spray a baking dish - I use an 8 x 8 x 3 inch dish
Mix sugar, cinnamon and corn starch in a large mixing bowl. Add berries and lemon juice. Mix. Spread evenly the baking dish to macerate.
Mix the flour, sugar, baking powder and salt in a mixing bowl. Add the chilled butter and rub in the butter using a chilled pastry fork or pastry cutter until it is crumbly - like a coarse meal. If you prefer to use your fingertips - cool your hangs before handling the mix so that the butter does not melt.
Add 1/2 cup milk and mix until a dough forms. Form a ball with the dough and knead it 4-5 times until a dough forms. Pat the dough into the desired shape for the top of the cobbler. Arrange over the fruit. Brush with milk and sprinkle with sugar for a shiny, golden crust.
Bake until fruit is bubbling and the biscuits are golden - about 30-35 minutes. You know the pie is done when the crust is golden and a toothpick inserted into the crust comes out clean.

Notes

On hot days it is a good idea to mix the dough in a cool room or work in small steps so that the butter does not melt.

This is one of those recipes where over working the dough does not work in your favor and makes a very dense dough. You want lumps of butter in your mixture.

Too many strawberries can make the filling too runny because strawberries tend to liquefy.

Instead of making one big cobbler you can also make individual cobblers in a ramekin for a romantic dinner!

This cobbler stores very well - you can make it as much as 3 months in advance and freeze it before thawing overnight and baking. However do note that frozen berries produce a more liquid layer.

Shemai – Creamy Vermicelli in Sweet Rose Infused Cream

November 20, 2017 by Lima Leave a Comment

To me, the cooking of shemai is forever associated with new beginnings. Like a magical recipe out of a fairy tale, shemai has been used by my family for generations to celebrate the commencement of a fresh new chapter. In every case, the shemai is personally cooked by a loved one and is a special dessert meant to mark an important occasion to wish success and happiness for the lucky person.
My first memory of shemai occurred when I was about five years old. We were living in Bangladesh at that time, having just returned from the United States where my father had been studying. With memories of burnt orange foliage and fluffy, white snowflakes still fresh in my mind, the hot humid breezes softly blowing through trees laded with fragrant mango and jackfruit made everything feel wonderfully exotic. My grandparents, who had both lived through and been educated in British India spoke to me with clipped british accents and I crowed with delight at the funny way in which they spoke. I learned that the Bengali word for grandmother was “Nanu” and grandfather was “Dadu.” In this exciting new world, where the possibility of making friends with a wild monkey or baby tiger seemed very real, I was keenly aware that something terrible had happened. A civil war had recently ended and reports confirmed that my youngest uncle had died in action. Nanu’s grief knew no bounds.
In the middle of this heartbreak, my beautiful young aunt announced that she was pregnant with her second child. The news of the baby sent tremors of gladness throughout our family and most importantly, roused Nanu into action. Like an all-powerful dictator, she shouted directions for the preparations of the baby shower and suddenly the house sang with joy. Flowers from the garden filled the vases and keys to cupboards were searched and found so that the best china could be used. The shemai smelled heavenly and my mouth watered as I watched Nanu carefully ladle it into an intricately engraved silver dish. Generously, she gave me a small saucer of hot shemai to try. I had no words. It was heavenly.

At the party, my mother explained that each person would go to my aunt and feed her a little shemai with the silver spoon…and while feeding her, they would make a wish for the baby.
Nothing else needed to be said – I immediately understood the whole point of the ceremony.

When it was my turn I noticed that everyone was wishing for a boy. I immediately wished for a girl. In case you are wondering, the baby was born a boy. I loved my little cousin from the first moment that I saw him and to this day, he has a very special place in my heart.
Later when I got married, shemai would make an appearance again. My mother cooked a pot of shemai and each member of my family and friends fed me a spoonful to wish me well. Lately, I have found reasons to cook it again and again because I think it brings me good luck…there is something irresistible about the cool, silky strands of roasted vermicelli suspended in rose infused cream that makes my heart soar and my taste buds sing.

My recipe for shemai is an adaptation of my mother’s version. At its very essence the recipe is made up of three core ingredients – milk, sugar and roasted vermicelli. In case you are wondering – roasted vermicelli is easily available at any Indian store. In my mother’s time, milk was heated over a stove and slowly evaporated until about a third of it had boiled off. Sugar and the vermicelli was then added to complete the basic dish. Modifications included adding either cardamon or rose water to the milk in addition to garnishing the dish with raisins and nuts. The problem with the old recipe was that the milk had to be stirred constantly at just the right temperature to ensure that it did not burn. This tedious, manual step is completely eliminated in my version, by the use of evaporated milk, which is essentially the same thing. In my recipe, the evaporated milk is further enhanced with a little whole milk and condensed milk to achieve the correct consistency and sweetness. Additionally, I add a generous amount of cranberries, raisins, sliced almonds and crushed pistachio inspired by the style of Mughal cuisine. While many prefer to infuse the cream with cardamon, I prefer to use a little rose water, because I think it gives the dish a particularly refreshing taste. In addition to being tasty and a great conversation starter, the recipe takes less than a half time to complete.

I really hope you enjoy creating and trying this dish – I would love to hear your comments below!

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Shemai - Creamy Vermicelli in Sweet Rose Infused Cream

My shemai is an adaptation of my mother’s version - at its very essence the recipe is made up of three core ingredients - milk, sugar and roasted vermicelli. In my version I use evaporated milk combined with a little whole milk and condensed milk to reduce cooking time while still achieving the correct consistency and sweetness. Additionally, I add a generous amount of cranberries, raisins, sliced almonds and crushed pistachio inspired by the style of Mughal cuisine. Finally I infuse the dish with a little rose water, because I think it gives it a particularly refreshing taste.

Prep Time5 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Cuisine: DESSERT

Servings: 8 people

Ingredients

1 quart whole milk
1 1/4 cups sweetened condensed milk
4 1/2 cups evaporated milk
5 ounces roasted vermicelli wheat
1/2 cup raisins
1/2 cup slivered almonds
3/4 cup dried cranberries
1/2 cup heavy cream
1 tsp rose water
1/4 cup pistachios finely chopped, unsalted

Instructions

Add milk, evaporated milk and sweetened condensed milk into a saucepan and bring to a boil. As the milk gets closer to the boiling point, stir vigorously with a whisk from time to time to ensure that the milk does not burn at the bottom of the pan and the three types of milk is evenly distributed
Once the milk boils, add the vermicelli and stir as necessary so that the vermicelli can cook - about 2-3 minutes. The vermicelli should not be broken into small pieces - keep the strands as long as possible as some strands will break naturally during the cooking process. The milk will stop boiling when the vermicelli is added.
Once the milk boils again add the raisins, cranberries and slivered almonds. Cook for another 3-5 minutes, stirring occasionally to ensure that the mixture is completely cooked through and reaches a creamy consistency through evaporation.
Once the mixture looks quite creamy, add the heavy cream and rose water and transfer immediately to a serving dish to cool. After 1-2 minutes garnish the dish with the finely chopped pistachio nuts. The shemai can be eaten warm once it has set a little - about a half hour and is considered best after having been chilled for at least 3 hours in the refridgerator.

Notes

For best results, serve chilled for desert (overnight is best) or serve warm with grilled flatbreads for a sweet breakfast.
If you purchase vermicelli which is not roasted, you will need to fry the vermicelli first with a little ghee, otherwise the vermicelli will melt into the cream.
Can be made 1-2 days before a party.