Cream cheese stuffed carrot cake

This year, I baked a cake for Yom Kippur's pre-fast dinner and then also one for the break fast the following day.  The cinnamon apple pie cake I baked for the pre-fast baked up quite well, with the exception of a little smoke in my apartment.  I chalked it up to the extra cinnamon sugar I put on the cake.  I turned the oven off; let it cool a little.  I even turned on the air conditioning in the apartment and cracked the windows a little.

Then, it came time to bake this cream cheese stuffed carrot cake.  I started the cake and realized that I had run out of granulated sugar (I was about 1/4 cup short) so I subbed in a little extra light brown sugar.  No biggie.  I stood there and hand grated 3 cups of carrots.  I preheated the oven.  And then the oven started smoking.  This?  This was "a biggie."  Smoke (minimal amounts) was coming out from behind the stove top and then also when I opened the oven door.  Scratch that, I wasn't baking the cake in my apartment.  It was 11:25 p.m. on a week night.  I frantically texted my sister, who lives about 15 blocks away from me, to see if I could go to her apartment early the next morning to bake the cake, which she of course said I could.  Then, a few minutes later, B called me to chat, and I told him about my oven ordeal, and he suggested I go bake the cake at his apartment...then.

So I packaged up the cake -- already assembled and in the pan -- with layers of tin foil, then tied it in a plastic bag, and then put it in another plastic bag.  Then I -- and the cake -- hopped in a cab (at midnight) and took it 80+ blocks to B's apartment so that I could bake the cake.  So, basically, this is my very long winded way of saying that in case the cake doesn't look perfect, please forgive me.  This cake has been through a lot (not to mention it's trip to Brooklyn that morning and then to Westchester to my parent's house...and then to my aunt's house to break the fast).

Just a note -- this cake is nut and raisin free (nut free for my allergic cousin, raisin free because one of my sisters doesn't like raisins and also because I forgot them at the store).  Personally, I think it needed the raisins, but I won't forget them from the store next time I make it.

Cream Cheese Stuffed Carrot Cake
(Assembled by me, individual recipes get their credit below)

Carrot cake 
(the original recipe was for cupcakes, but I decided to make a bundt cake this time)

Ingredients (for 24 full-sized cupcakes):

4 large eggs
3/4 cup canola oil
1/2 cup apple sauce (I used unsweetened)
1 cup golden (light) brown sugar
1 cup granulated sugar
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3 tsp (1 Tbsp) ground cinnamon
3 tsp (1 Tbsp) vanilla extract
3 cups grated carrots (hand grated....trust me.  Freshly hand-grated.  Don't buy the pre-shredded carrots)
1 cup crushed pineapple, drained
1 cup chopped walnuts (like I said above, I subbed in 1 cup of raisins...but no one would fault you (or me, in the future) for using 1/2 cup each of chopped walnuts and raisins...however this time I left them both out)

Directions:

Preheat the oven to 350F.
Spray a bundt pan with baking spray.

Using an electric or stand mixer, mix the eggs, canola oil, applesauce, brown sugar, and sugar until smooth.
In another bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon until combined.
Slowly mix in dry ingredients until no clumps remain.
Stir in vanilla, carrots, pineapple, and chopped walnuts (or raisins, or both).

Pour about 1/2 to 2/3 of the batter into the prepared pan.
Add the cream cheese filling here (see below for the recipe and directions). 
Add the rest of the carrot cake batter.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool.

Dust the top of the cake with powdered sugar before serving.
(I didn't bring my powdered sugar home with me, and my aunt didn't have any, so I left it off this time.)

Cream Cheese Filling
From Alida's Kitchen

Ingredients:

1 8-oz package cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla

Directions:

Add all ingredients in a bowl and mix well.
Add to cake in the step above.

Brownie-bottom cheesecake....with homemade hot fudge!

Cheesecake isn't my favorite dessert.  I find it too rich and too dense.  I don't mind the flavor, just the fact that the cheesecake experience is overall, well, overwhelming.  Unless I make mini cheesecakes, with individual crusts, in cupcake tins (which is kinda a pain in the you-know-what, but sometimes worth the additional work); then I will have some.  But overall, if I had to choose a dessert, cheesecake wouldn't be my first choice.  I'm not going to lie, I've had some delicious cheesecakes over the years (remember that spiced pumpkin swirl cheesecake?!, among others), it's just not my go-to dessert.

But with the Jewish holiday of Shavuot rapidly approaching, and talk of cheesecake (it's the unofficial/official food of the holiday) floating around the office, I had the urge to bake a cheesecake.  Doesn't help that I recently stumbled across a list of cheesecakes you "have" to make, and some of them actually sounded delicious.  Like this brownie-bottom cheesecake.....covered in homemade hot fudge.  Not gonna lie, even I was kinda drooling after I read that.

So fast forward to today - a short day at work, and I had all the ingredients on hand, and I had thoughts of cheesecake floating through my head - and a cheesecake was born.  Or rather baked.

Brownie-Bottom Cheesecake
From Fork vs. Spoon
(Homemade Hot Fudge Recipe follows this)

Ingredients:

For the Brownie Crust:

3 ounces unsweetend chocolate
1 stick (1/2 cup) unsalted butter
1 1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

For the Cheesecake Filling:

5 8-oz cream cheese, at room temperature
1 3/4 cup sugar
3 Tbsp all-purpose flour
5 large eggs
2 egg yolks
1/2 teaspoon vanilla

1 1/2 cups of hot fudge (see below for homemade version, or use store bought)

Directions:

Make the Brownie crust.

Line the bottom of a 9-inch springform pain with parchment paper.
Butter or spray the sides with cooking spray.

Preheat the oven to 350F.

In a double boiler (or in the microwave in 30 second bouts, stirring between each -- which I did) melt together the butter and chocolate.
Remove from the heat.

Stir in sugar until combined (it will look grainy).

Whisk in eggs and vanilla.

Whisk together salt and flour.
Fold dry ingredients into wet.
Mix until just combined.  DO NOT OVERMIX.

Pour batter into prepared pan and place in the preheated oven.
Bake for 20-25 minutes, until a toothpick comes out nearly clean with just a few crumbs sticking to it.

Remove from oven and let cool (while preparing the filling).
Lower the oven temperature to 325F.

[The brownie crust can be made 1-2 days before the filling.  Keep at room temperature and cover tightly with foil/plastic wrap.]

Make the filling.

If you baked the crust before the filling, preheat the oven to 325F.

Beat together the cream cheese, sugar, and flour until smooth.
Add vanilla.
Add eggs, one at a time.
Add yolks, one at a time.
Remember to scrape down the sides and bottom of bowl between each addition (I did it ever other addition, and it was fine).

Bake the cheesecake in a water bath.  It makes for more even baking.
Double wrap the pan in heavy duty aluminum foil (I placed 4 pieces of foil on the counter, overlapping horizontally and vertically, in a square.  I put the pan in the middle and then folded up the sides to make sure it was well wrapped.  Make sure not to let the foil overlap and go into the pan, since the filling will go to the tippy-top of the pan.).
Place the pan into a roasting pan (disposable works fine...actually my springform was a little bigger and the disposable pan was able to accommodate it).

Pour filling into the crust-lined pan.  The filling will reach the very tippy top of the pan.
Pour enough hot water into the roasting pain to reach about 1/2 way up the sides of the pan (I do this once the pan is in the oven....a heavy cheesecake in a pan filled with water is, well, pretty heavy.  And messy if the water splashes out.  So I put the pan in the oven and then add the water.  Just FYI.).
Bake for 75 to 90 minutes until the top of the cheesecake is browned/golden and the top is just barely firm to the touch (the center of the cake is just barely jiggly when the pan is nudged -- I didn't even use that as an assessment of done-ness, since the first two were spot on), and the top looks dry -- mine took 75 minutes.

Turn the oven off and open the oven door so that it is just ajar, and let the cheesecake sit in the warm water bath for an additional hour.
Remove from the oven and from the water bath and remove the foil from around the pan.
Let cool completely on a wire rack and then transfer the cheesecake to the fridge and chill completely for at least 6 hours.

If you're making the hot fudge from scratch, make it while the cake is chilling (see the recipe below).

Once the cake is chilled, remove it from the fridge and run a knife around the edge of the cake to loosen it from the sides of the pan, and remove the sides of the pan.
Transfer the cake to a plate.
Pour the hot fudge on the top of the cheesecake, spreading it to the edges, and allowing it to drip down the sides.
Return the cake to the fridge and allow the fudge to thicken/harden.
Let chill until ready to serve.

Homemade Hot Fudge

Ingredients:

2/3 cup heavy cream (or half and half)
1/2 cup light corn syrup
1/2 cup light brown sugar
1/4 cup cocoa powder
1/4 teaspoon salt
6 oz chocolate, finely chopped and divided - milk, bittersweet, or a mixture
2 Tbsp unsalted butter
1 teaspoon vanilla extract

Directions:

In a 1 quart pan, combine the cream, corn syrup, brown sugar, cocoa powder, salt, and 3 ounces of the chopped chocolate.
Stir to combine.

Place over medium to moderate hear and stir mixture until chocolate melts and mixture comes to a boil..
Decrease hear and cook mixture at a low boil for 5 minutes, stirring occasionally - about a few stirs at each minute break works well.

Remove from the heat, stir in the butter, vanilla, and remaining chocolate (3 oz), and stir until smooth.

Let the sauce cool until it is warm (you don't want to pour hot hot fudge on a cold cheesecake).
Store any remaining (if there is any remaining...) sauce in a sealed glass container in the fridge.  It will keep for one week.

When ready to use leftovers, reheat the sauce in the microwave (1 minute, stirring after 30 seconds and again after the minute is up).

Nutella cheesecake cupcakes

I'm a sucker for Nutella.  I think it's absolutely delicious.  I love the silky chocolate and the hazelnut flavor.  I get that it's not for everyone, but I'm a big fan.

So when I saw a recipe for Nutella Cheesecake Cupcakes (or as I've been calling them, individual Nutella Cheesecakes), I knew I had to make them.  Enter the Jewish holiday of Shavuot and the consistent cheesecake recipe conversations at work, and I knew now was as good a time as any to try out the recipe.  Plus, they have an Oreo crust.  And then they're supposed to be topped with fresh whipped cream, so basically it's triple yumminess in one personal little cheesecake!

The original recipe suggested topping them with chopped hazelnuts, chopped chocolate, and/or chocolate sprinkles. I, however, had my own ideas...a drizzle of slightly melted Nutella and some square milk chocolate flakes that I had bought a while ago.  I thought simplicity would work in my favor on this one.

Nutella Cheesecake Cupcakes
From Cooking Classy

Ingredients:

12 Oreos (regular, not double-stuffed), finely crushed
1 1/2 Tbsp salted butter, melted (I used unsalted butter and just a pinch of salt)
6 Tbsp granulated sugar
1 1/2 Tbsp all-purpose flour
12 oz cream cheese, well softened (use full fat)
2 large eggs
1/4 cup milk (preferable whole or 2%...I used cream since my milk was old)
1/4 cup sour cream
1/2 tsp vanilla extract
1/2 cup Nutella

For the Topping:
1 cup heavy cream
3 Tbsp powdered sugar

Chopped, toasted hazelnuts
Chopped chocolate
Chocolate sprinkles
Slightly melted Nutella

Directions:

Preheat oven to 325F.
Line a 12-cup muffin tin with papers.

Using a fork, blend together the crushed Oreos and butter.
Divide the mixture evenly between 12 muffin tins, about 1 heaping Tbsp in each.
Press crumbs into an even layer (I use the bottom of a shot glass).
Bake in the oven for 5 minutes.
Remove from the oven and allow to cool while preparing the filling.

In a mixing bowl, whisk together the sugar and flour.
Add in cream cheese and, using an electric mixer, whip just until smooth.
Add in eggs.
Add in milk, sour cream, and vanilla and mix until just combined.
Add Nutella and mix until just combined.
Tap the bowl forcefully against the countertop about 30 times to release some of the air bubbles (I started doing this but found that it was noisy and that there weren't many air bubbles in my batter, and I stopped after about 10 times.).
Divide the mixture among the muffin cups, pouring it over the crusts and filling each cup nearly full, about 1/4 cup.  I had extra batter.

Bake in the 325 oven for 20-24 minutes until centers only jiggle slightly.
Remove from the oven and allow to cool to roomer temperature for 30 minutes.
Cover loosely with plastic wrap or foil and transfer to the fridge and chill 3 hours.

Make the sweetened whipped cream.

In a mixing bowl, whip the heavy cream on high with an electric hand mixer until soft peaks form.
Add in powdered sugar and whip until stiff peaks form.
Add whipped cream to a piping bag fitted with the tip of your choice.

Serve with sweetened whipped cream, hazelnuts, chopped chocolate or sprinkles, or slightly melted Nutella.  Add the toppinsg within a few hours of serving.

Store in an airtight container in the fridge until serving.

Bailey's coffee cheesecake

Ever since I saw this recipe, I knew I had to make it.  It was called Irish coffee cheesecake, but I read it as "Bailey's cheesecake," because besides coffee, my single most favorite ingredient in it was Bailey's.  I mean, honestly, how mouth-watering does that sound?!  It definitely helps that I think Bailey's is absolutely delicious.  And despite not being the ultimate cheesecake fan, I figured if anything could convert me to a cheesecake lover, Bailey's was definitely a great contender!  Put that on a chocolate graham cracker crust spiked with some espresso powder, coat it in a semisweet chocolate ganache (with or without some Irish whiskey....which I opted against)...well I was smitten before I even took my first bite!

Now a thing to note: while I do love Bailey's, I do not extend that love to all things alcoholic.  In fact, I'm not a huge drinker.  However, I strongly dislike whiskey.  In all actuality, I hate it, but since I like one specific type of flavored whiskey, I'm generally not a fan.  Plus, the leftover Irish whiskey I had from the car bomb cupcakes now has a new home at B's apartment, since all it would do in my apartment is gather dust.  So basically there was no way in hell I was buying more Irish whiskey for this recipe.  My strong dislike for the stuff coupled with the fact that I no longer had any in my apartment, was enough for me to decide that my version would be sans whiskey.

I wanted to top this with a little bit of homemade whipped cream and a few chocolate covered espresso beans, since I liked the way they would tie in the espresso from the crust and the semisweet chocolate in the gananche.  But since I wasn't actually serving the cheesecake at the time I was taking pictures, I left it without the whipped cream and the chocolate covered espresso beans.  However, I would recommend it for serving.

Please note: This recipe, like the hamentaschen I made earlier int he week, I set out to make as is, as in a regular sized cheesecake.  But apparently my springform pan was at my parent's house from back when I made that amazing Spiced Pumpkin Swirl Cheesecake for Thanksgiving.  So I ended up making mini cheesecakes.  I got 5, plus I threw out a ton of crust mixture and a good amount of filling.  I ended up baking mine for 38 minutes.  I topped one with melted milk chocolate and the rest with the ganache.

Bailey's Coffee Cheesecake
Adapted from Buttercream Blondie's Irish Coffee Cheesecake

Ingredients:

For the chocolate cookie crust:

2 cups chocolate graham cracker crumbs (I read this literally, searched high and low for chocolate graham crackers, and ended up using Teddy Grahams for it....I had thought to use chocolate wafer cookies like I did for the personal cheesecakes over a year ago, but wanting to follow the rules properly, I didn't....they might give a slightly more chocolate-y taste to the crust)
4 oz unsalted butter
1/2 teaspoon instant espresso powder

For the Irish cream cheesecake:

24 ounces cream cheese
1 1/3 cups sugar
1/4 cup cornstarch
2 Tbsp instant espresso powder
2 eggs
1 tsp vanilla extract
1/2 cup Bailey's Irish cream

For the chocolate ganache:

4 ounces semisweet or dark chocolate (I used semisweet)
1/2 cup heavy cream
1 Tbsp unsalted butter (I left this out, accidentally)
If you choose to make the original recipe, the Irish Coffee Cheesecake, add 2 tsp of Jameson Irish Whiskey

Toppings:

Extra cream, for whipping
Some powdered sugar (or granulated sugar, whichever you prefer), to sweeten whipped cream
Chocolate covered espresso beans, for garnish.

Directions:

Start by making the crust.

Preheat the oven to 350F.
Melt the butter in the microwave.
Mix butter, graham cracker crumbs, and espresso powder.
Press into a 9-inch springform pan.
Bake for 8-10 minutes.

Once the crust has cooled, wrap the pan in plastic wrap and then wrap in aluminum foil.
Mix the cream cheese and sugar on medium speed until fully combined.
Add corn starch and espresso powder.
Continue to mix until fully incorporated.
Add eggs and vanilla extract.
Stir in the Bailey's.

Pour the batter into the prepared pan.
Place pan in a roasting pan, and fill it 1/4 of the way with hot water.
Bake at 350F for 55-60 minutes.

When the cheesecake is done, remove it from the water bath.
Place on a cooling rack.
Once the cheesecake has cooled to room temperature, put it in the fridge.

Lastly, make the ganache.

Bring the cream and butter to a scant boil.
Pour over shopped chocolate.
Stir to combine.
If using whiskey, stir it in.
Set aside for about 5-10 minutes, so that the ganache is not piping hot.
Pour the ganache over the cheesecake.  I wanted the ganache to run over the sides and drip down, so I spread it to the very edge and let it drip down in some places.

Make homemade whipped cream.
Pipe whipped cream onto cheesecake.
Garnish with chocolate covered espresso beans.

2013 - The year in review (in baked goods)

2013 was a busy year both for me personally, and for JulieBakes. 

I went to Thailand. 
JulieBakes turned two!! 
I graduated with my doctorate. 
JulieBakes reached 175 fans on Facebook.
This year, JulieBakes had a week of birthday treat posts leading up to my (33rd) birthday.
B and I celebrated a year together. 
JulieBakes had a record 23 posts in December (24 if you include this one!).
Oh, and on December 23rd was JulieBakes' 200th post!


I decided that to cap off this great year, I'd do a "Year in Review" of JulieBakes posts for 2013.  My version of a "Best of" JulieBakes, so to speak.  So I've gathered my favorite shots from the blog from 2013, categorized them my type of treat, and posted them all here for you to see in one place!

Hope you had a great 2013 -- and that you have a sweet and happy 2014! 

Love,
Julie

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