Raspberry-Swirl Cheesecake vs. Caramel Macchiato Cheesecake

It has been way too long since I’ve made cheesecake.  It’s probably my third favorite dessert (second being brownies, and first being whatever I haven’t tried on the menu yet).  After doing a brief search through my saved recipes and through some of my favorite sites for new recipes, I quickly narrowed it down to some ten candidates.  My head was whirling in cheesecake-baking excitement.  I gave word of my upcoming cheesecake expedition to my mother, who promptly replied “keep it to one pan”.  I was crushed; ten cheesecakes would not fit into one pan.  But, two could.  So, I chose raspberry and caramel-macchiato to be pan-mates (later, I discovered that they went rather well together, but that was a happy accident).

The raspberry cheesecake comes from the fabulous Ms. Stewart.  It is a tartly sweet, wonderfully summery dessert with a smooth and creamy texture.  The caramel macchiato cheesecake comes from AllRecipes and actually has a taste to match its title (I was surprised).  This cheesecake is a bit denser, with a rich texture and a smoky-sweet coffee flavor.  I topped it with a luxurious caramel sauce recipe from SavorySweetLife (I have included the recipe in this post)

RASPBERRY SWIRL CHEESECAKE:

(original yields one 9″ cake, but I halved this version)

Ingredients:

  • 1/2 cups + 5 tbs sugar
  • 4 oz raspberries
  • 16 oz (2 packages) cream cheese (room temperature)
  • 1 pinch of salt
  • 1 tsp vanilla extract (I used Slovakian rum since we ran out of vanilla)
  • 2 large eggs (room temperature)

Directions: 

  1. Toss your raspberries into a food processor for about 30 seconds till they’re smoothly pureed. Strain the raspberry puree through fine sieve into a small bowl and throw out what remains in the sieve.  Whisk in 2 tbs of your sugar.
  2. Into a medium sized bowl, beat your cream cheese until fluffy.  Reduce speed to low and add in your remaining 1/2 cup + 3 tbs sugar slowly and steadily.
  3. Mix in your salt and vanilla (or rum) and, when they’ve combined, mix in your eggs, one by one (careful no to over mix, only stir until just combined).
  4. Your batter is ready to be poured into your crust (directions for creating and baking a half-and-half cheesecake are listed after the Caramel Macchiato recipe)
  5. After pouring in the batter, drop tablespoons of the raspberry puree on top and swirl with a toothpick

CARAMEL MACCHIATO CHEESECAKE:

(original yields one 9″ cake, but I halved this version)

Ingredients:

  • 1 1/2 (8 ounce) packages cream cheese (room temperature)
  • 1/2 cup white sugar
  • 1 1/2 eggs
  • 4 oz sour cream
  • 1/8 cup brewed espresso (strong coffee will work, too)
  • 1 tsp vanilla extract (I used rum in this one, as well)

Directions:

  1. In a medium bowl, beat your cream cheese until fluffy. Slowly add in your sugar and keep beating until well-blended.
  2. Mix in your eggs, one by one, and beat well after each one. Then, mix in your sour cream, espresso, and vanilla/rum.
  3. Your second batter is ready to be poured into your crust
  4. Before you serve your cheesecake, top it with caramel sauce (it is, after all, a caramel macchiato cheesecake)
Baking Your Half-and-Half Cheesecake:
  1. Bake/make your crust
  2. Preheat your oven to 325°F
  3. You’ll want to get a piece of sturdy paper material (I used a strip cut from a pastry box) that’s not too thick for your divider.  You can use something plastic, metal, etc. for it, just remember that whatever it is, it will be touching your cake so make sure it’s sanitary.
  4. Fit the divider into your pan (trim the divider if necessary) after you’ve baked your crust and secure it to make sure it stays put while you pour your batter (it’s easiest to have someone hold the divider while you pour).
  5. Carefully, steadily, pour the first batter into one half of the pan.  Then, do the same with the second batter.
  6. Pull the divider out and, voila, two cheesecakes in one pan.  Place the pan in the oven and bake for 50-65 minutes, until the cheesecake is set but still a little wobbly near the center.

CARAMEL SAUCE:

Yields 2 cups (and you’ll want all of it)

Ingredients:

  • 2 cups white sugar
  • 1/2 cup water
  • 1/2 cup heavy cream (heat for about 30 seconds in your microwave till lukewarm)
  • 2 tablespoons butter
  • 1/4 cup heavy cream (heat for about 30 seconds in your microwave till lukewarm)
  • 2 tbs rum (use actual rum, not vanilla)

Directions:

  1. In a small or medium saucepan, cook your sugar and water over medium-high heat.  Monitor your syrup carefully until it changes colors around the edges to an amber-brown (350°F on a candy thermometer)
  2. When your syrup changes color, remove it from the heat and stir the mixture quickly with a wooden spoon or whisk (this keeps the syrup from burning).
  3. Continue stirring and carefully pour in 1/2 cup of warmed heavy cream and your butter (I just warmed my butter with/in the cream to make it easier).  This will make your mixture froth and spit, but stir on until everything is dissolved.
  4. Once the sugar’s completely dissolved, add in your 1/4 cup of warmed heavy cream and your rum, stirring until your caramel sauce is smooth.
  5. Once it’s cooled just a little bit, pour the sauce carefully into a heat proof jar and let it cool.
  6. Before topping the caramel macchiato cheesecake, warm the caramel in the microwave until pourable but not too hot.

Review:

Starting first with Ms. Stewart’s raspberry-swirl cheesecake, this fantastic dessert was top-notch.  Ms. Stewart has yet to disappoint, and this tart little treat was absolutely wonderful.  It had the perfect, sweet creaminess of a fine cheesecake with the playful tartness of raspberries.  The base was smooth, creamy, and indulgent, without being overly dense or heavy.  The flavor from the raspberry top came through the whole cake to give it a sweet, fresh flavor.   The recipe is simple, easy, and yields a stunningly gorgeous cheesecake just right for a summer treat.

The caramel macchiato cheesecake was luxuriously delicious and held its own against the fabulous raspberry-swirl.  The deep, smoky flavor from the coffee really comes through in this dessert.  I was a bit surprised at how much it tasted like a real caramel macchiato; the blend of sweet cream and dark coffee hit the perfect note.  The body of the cake was rich, dense, and utterly luscious.  It had the classic thickness of a cheesecake, but without feeling heavy.  This recipe was also simple and painless with an incredible result.  The caramel drizzled on top was perfect and neatly brought together this fantastic coffee-flavored indulgence.

The caramel sauce was sinful, dark, richly-flavored, and delicious.  I don’t think I’ll be using any other recipe from now on.  The caramel was rich, thick, and smooth with a deep and intense flavor.  There is a complexity and depth to this caramel that is truly extraordinary.  I will be topping everything I can with this from now on.

*Unfortunately, I’ve forgotten what exact recipe I used for the crust.  It was one of these two and it was absolutely fantastic:

CRUST 1:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter (melted)
  • 1/3 cup sugar
CRUST 2:
  • 1 1/2 cup crushed graham crackers
  • 1/4 cup sugar
  • 5 tablespoons melted butter
Directions:
  1. Preheat your oven to 350°F
  2. Mix together all of your ingredients and press evenly into the bottom of a 9″ springform pan
  3. Bake your crust for 8 to 10 minutes.  Wait till cooled before pouring in batter.
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Ginger Pear Poundcake w/ Salted Caramel Frosting

Courtesy of Google images

My parents hate poundcake.  Or, at least, they thought they did until they tried this cake.

I made this several weeks ago, after a bad knee sprain had me off my feet and out of the gym.  I was managing my frustration by cramming as much sugar and butter into my system as I possibly could, when I came across “pound cakes”.  I figured any cake that originated from a recipe calling for a pound of butter, a pound of eggs, and a pound of sugar couldn’t be anything short of bliss.  While this recipe calls for less than a cup of butter, it was everything I had imagined and more.

(the original recipe made cupcakes, I adapted it for a 9″ round cake and made a few minor adjustments)

GINGER PEAR POUNDCAKE (base):

Ingredients:

  • 3/4  cup unsalted butter (room temperature)
  • 1 1/2 cup white granulated sugar
  • 3 eggs (room temperature)
  • 1 1/2 cup cake flour (I used all-purpose and it turned out wonderfully)
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp freshly grated ginger (if you like a stronger ginger taste)
  • 1 large ripe bartlett pear, chopped into 1/4 inch cubes

Directions:

  1. Preheat your oven to 350° F.
  2. In a medium-large bowl, cream butter and sugar together.
  3. One at a time, beat in your eggs.
  4. Alternate beating in flour and milk in 2-3 additions.
  5. Add your vanilla and your fresh ginger to the mix.
  6. Beat on medium-high to high speed for two minutes.
  7. Then, fold in your pears.
  8. Pour the batter into a 9″ cake pan (if not non-stick, make sure to grease prior to this step).
  9. Bake for 25-35 minutes or until the cake is a rich gold, the top is springy, and a toothpick comes out clean.
  10. Take the cake out of the oven and let it cool slightly before taking it out of the pan.  Let it cool completely on a baking rack before frosting.
  11. When the cake is completely cool, carefully cut it in half so that you can spread frosting in between the halves as filling.

Meanwhile, while your cake is cooling…

Courtesy of Google images

SALTED CARAMEL FROSTING:

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 teaspoon vanilla extract
  • 1 1/2 sticks unsalted butter (room temperature)
  • 1/2 teaspoon fine salt
  • 2 cup powdered sugar
  • 1/4 candied ginger (optional, I used some in the filling)

Directions:

  1. Pour your granulated sugar into a small saucepan and gently shake it to even out the sugar (uneven sugar will cook unevenly and burn).  Wait until the mixture begins to turn liquid and brown, do not stir.  If you so desire, turn off heat before all the sugar is completely dissolved so that some crunchy sugar chunks remain, or you can wait until everything is completely melted (just make sure not to burn it).  Now, you can stir.
  2. Remove the caramel from the heat and slowly add in your cream and vanilla, stirring with a wooden spoon until completely smooth (it will fizzle and spit and look very scary while you do this).
  3. Set aside until cool to the touch, about 25 minutes (or you can speed it up by sticking it in the fridge).
  4. Beat your butter and salt in a medium bowl at a medium-high speed until it becomes light in color and fluffy (about 3 minutes).
  5. Reduce the speed to low, add in your powdered sugar (you may not need all of it, remember you’ll be adding in caramel as well), and mix until completely incorporated and the mixture has the consistency/sweetness/saltiness you desire.
  6. Turn your mixer off and scrape down the sides of the bowl, then add in your caramel. Beat the frosting on medium-high speed until airy and thoroughly mixed (about 2 minutes).
  7. Cover and refrigerate until firm, but not too stiff (about 10-20 minutes) before frosting.
  8. Spread a little less than half the frosting in-between the two halves of your cake (you can sprinkle your chopped candied ginger inside the filling here), use the rest of the frosting to cover the top and sides of your cake.  The recipe makes just enough, so if you like more frosting/filling, make sure to increase the recipe.
  9. You can use more candied ginger as a garnish on top of the cake, or leave it plain, the frosting looks gorgeous on its own!

Review:

This cake was a total hit.  Everybody who tasted it had seconds (if not thirds, and, in my case, fourths).  Best of all, it was so easy to make.  The poundcake was incredibly moist and thick, without being soggy.  It was dense, like a typical poundcake, but not over-rich and it had a wonderful, smooth fullness to the texture.  The amount of sugar was absolutely perfect.  It gave the cake a soft quality and didn’t overwhelm the gentle, sweet flavor of the pear.  The ginger was essential; it gave a fantastically exotic and mesmerizing spice to the cake.  The salted caramel frosting was the perfect complement to the ginger and pear base.  This was what really got people hooked; everyone agreed the combination of rich, smoky sweetness with softly pricking saltiness was absolutely addictive.  Its raw intensity was happily balanced with the mellow spice of the cake base.  All in all, this was a beautifully done recipe with an exotic and wonderfully complex product.