Limoncello Cheesecake

Similar to my Lemon Curd Cheesecake, this dish incorporates the delicious limoncello in the batter AND in the curd. It’s super yummy and fresh.

limoncellocheesecake

 

Ingredients

For the Crust:

2 cups of graham cracker crumbs*

3 Tbs. granulated sugar

7 Tbs. unsalted butter, melted

 

For the cheesecake

3 8-oz. packages cream cheese, at room temperature

8 oz. mascarpone

2 Tbs. all-purpose flour

1-1/4 cups granulated sugar

2 Tbs. limoncello

4 large eggs, at room temperature

granulated sugar

For the Curd:

1/2 cup lemon juice
6 egg yolks
1 cup sugar
4 teaspoon freshly grated lemon zest
8 tablespoons (1 stick) cold unsalted butter , cut into pieces
2 tablespoons limoncello

 

Methods

Preheat the oven to 375°F.

In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar.

Mix in the melted butter until the crumbs are evenly moist and clump together slightly.

Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.

Bake until the crust is fragrant and slightly darkened, about 10-11 minutes.

Let the pan cool on a rack.

 

Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the limoncello and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)

Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes.

The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.

For the curd:

Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.)

Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest, butter and limoncello until butter completely melts. Cool slightly before using. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.

limoncellocheesecake1

limoncelloslice

Bumbleberry Crisp

Your first question you may have when looking at this post is, ‘What is a bumbleberry?’  Many people see this on the menu and think that they’ve just discovered a new local berry unbeknownst to them before.  But really, all a bumbleberry anything is is just a mix of different berries within one dessert.  The combinations and possibilities are endless.  For this delicious crisp, you’ll notice that I’ve used a combination of local Central Pennsylvania berries:  Blueberries, raspberries and gooseberries.  This combination provides a sweet and tart combination that makes this crisp interesting and unique.

crisp1

2 cups gooseberries (topped and tailed and sliced in half)

2 cups blueberries

2 cups raspberries

2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 stick of butter, chilled and diced

1 cup brown sugar

1 cup all-purpose flour

1 cup old fashioned oats

1 1/4 teaspoon ground cinnamon

Homemade granola (optional) healthy granola option here

(My secret -I prefer to make some homemade granola to place on top of the baked crumble right before serving – if you chose to do that I think you’ll really enjoy it)

Preheat the oven to 375

Combine the fruit, 1 tablespoon flour and 2 tablespoons of brown sugar.

Combine the remaining flour, brown sugar, butter and cinnamon, cutting the butter with 2 knives, similar to how you would for a pie crust.  You want your crumble to resemble a course meal.  Sprinkle over the fruit (either divided into individual ramekins, or in 1 oven safe dish) and bake for approximately 30 minutes, until bubbly.  Top with extra homemade granola (if using).

This is great served along side of my cinnamon rum ice cream found here

crisp4 crisp3

 

Layered Rhubarb Cheesecake Pie

This delicious cheesecake combines a variety of textures and flavors into 1 delicious dessert!  This recipe will actually make 4 pies (I know, that’s a lot, but I just think your cheesecake layer should be especially delicious, hence my use of my standby cheesecake base – remember this freezes very well so you can have a delicious pie at the ready!)

rhubarbcheesecake

For the crust:

4 cups graham cracker crumbs

1 stick butter, melted

1/4 cup sugar

 

For the rhubarb layer:

8 cups of rhubarb diced (about 2 pounds)

2 tablespoons fresh squeezed orange juice

1/2 teaspoon vanilla extract

1/4 cup cornstarch

1 1/2 cups sugar

 

For the cheesecake layer:

3 8oz blocks of cream cheese

8 oz. mascarpone

1 1/4 cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon vanilla extract

4 large eggs at room temperature

 

For the upper layer:

Sour cream

sugar

Vanilla extract

 

 

Methods:

  1. Preheat oven to 350°F.
Prepare the Rhubarb Filling:
  1. Whisk the sugar and cornstarch together in a 2 quart saucepan until the cornstarch is evenly distributed throughout the sugar. Add the rhubarb and orange juice and toss gently until everything is evenly combined and there are no dry pockets of the sugar mixture. Place the pan over medium heat, stirring constantly until the sugar dissolves and forms a syrup. Continue cooking and stirring until it reaches boiling and becomes quite thick. Cover the pan and set aside.
Prepare the Crumb Crust:
  1. Toss together all of the ingredients for the crumb crust. Press evenly across the bottom and up the sides of a standard pie plate or a removable bottom 9-inch tart pan. Set the pie plate or tart pan on a rimmed baking sheet. Bake for 8 minutes.
Prepare the Cheesecake Layer:
  1. In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

    Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)

Prepare the Sour Cream Layer:
  1. Whisk sour cream, sugar and vanilla extract together
To Make the Rhubarb Cheesecake Pie:
  1.  Gently spread the rhubarb filling over the bottom of the crumb crust. Pour the cheesecake filling over the rhubarb filling and carefully transfer the pan to the oven. Bake for 20 minutes, or until the cheesecake layer appears to be set in the center. Remove the pan from the oven, cool for 30 minutes on a cooling rack.  Gently spread the sour cream layer and then transfer to the refrigerator and chill for at least 6 hours, or until the pie is cold all the way through.
  2. Feel free to freeze any remaining pies.  They will be the perfect thing to pull out for a last-minute get together.  The textures make this interesting and pleasing.

 

Big Spring Rum Cake

rumcake

 

Big Spring Rum Cake

Ingredients

For the Cake

  • 4 large eggs
  • 3 large egg yolks
  • 1/3 cup spiced rum (I use Big Spring Spirits Spiced Rum. Click here)
  • 1/4 cup white rum (I use Big Spring Spirits Rum. Click here)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/3 cup full fat sour cream
  • 2-1/2 cups cake flour, plus 1 tablespoon more for flouring the pan (DO NOT use any other kind of flour)
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan

For the Glaze

  • 2 sticks (1 cup) unsalted butter
  • 1/2 cup water
  • 2 cups granulated sugar
  • 1/2 cup spiced rum
  • 1/4 cup white rum

Instructions

For the Cake

  1. Preheat to 325°F. Grease a 12-cup Bundt pan with butter. Add a tablespoon of flour to the pan; rotate and shake the pan until it is evenly coated with flour, then tap out any excess flour into trash.
  2. Whisk together the eggs, egg yolks, rum, vanilla extract, almond extract and sour cream in a medium bowl. Set aside.
  3. Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
  4. Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.
  5. Transfer the batter to the prepared Bundt pan. Bake for 65-75 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
  6. Cool the cake on a rack for ten minutes.
  7. While the cake cools, make the glaze. Melt the butter in a small saucepan. Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened. Remove from the heat and stir in the rum.
  8. Using a fork, poke holes all over the bottom of the cake about 1/2-inch apart (you will feel like you are butchering the cake; don’t worry, it will be fine). Brush or spoon half of the glaze over the cake and let it soak in. If the glaze pools on the surface, poke more holes to help it sink in. Invert the cake onto the rack and use the toothpick to poke more holes all over the top. Gradually brush the remaining rum glaze evenly over the top and sides of the cake, letting it sink in as you go. Let sit for at least one hour before serving.

rum3

 

rum2 rum

My friend Brittany ordered my rum cake!

My friend Brittany ordered my rum cake!

Maple Bacon Whiskey Ice Cream

 

 

maplebaconwhiskeyicecream

Maple Bacon Whiskey Ice Cream

Ingredients

8 pieces of bacon

2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Maple Syrup

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Whiskey

Method

  1. Place bacon in a 350 degree oven and bake 15 minutes until crispy
  2. Remove bacon and place on a plate with a paper towel to drain excess fat, allow to cool (crumble into small pieces when cool)
  3. Put the maple syrup in a small pan and heat it.
  4. At the same time beat the yolks in a bowl.
  5. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  6. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  7. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  8. Whisk in the chilled whiskey and then strain the mixture
  9. Whip the cream until it is thick adding the whiskey gradually
  10. Gently fold the cream and whiskey mixture into the yolks and honey
  11. If the mixture is thick enough add bacon and mix.  If mixture is thinner, allow to firm up a bit in the freezer before adding the bacon (otherwise it will all sink to the bottom).
  12. Put the mixture into a freezer proof container and freeze (I recommend over night).

 

Firery Pineapple Coconut Rum Ice Cream

pineapplerum

Ingredients

2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Honey

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Coconut Rum (use Big Spring Spirits’ Coconut Rum here)

1 jar of Hawk Premium Peppers Firery Pineaple Spread (found here)

Method

  1. Put the honey in a small pan and heat it.
  2. At the same time beat the yolks in a bowl.
  3. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  4. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  5. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  6. Whisk in the chilled whiskey and then strain the mixture
  7. Whip the cream until it is thick adding the Coconut Rum gradually
  8. Gently fold the cream and coconut rum mixture into the yolks and honey
  9. If the mixture is thick enough, add the Hawk’s Premium Peppers Firery Pineapple Spread and swirl throughout.  If mixture is thinner, allow to firm up a bit in the freezer before adding the spread (otherwise it will all sink to the bottom).
  10. Put the mixture into a freezer proof container and freeze (I recommend over night).

pineapplespread

Apricot Habanero Vodka Ice Cream

apricothabaneroic

Ingredients

2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Honey

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Vodka (use Big Spring Spirits’ Vodka by purchasing here)

1 jar of Hawk Premium Peppers Apricot Habanero Spread (found here)

Method

  1. Put the honey in a small pan and heat it.
  2. At the same time beat the yolks in a bowl.
  3. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  4. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  5. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  6. Whisk in the chilled whiskey and then strain the mixture
  7. Whip the cream until it is thick adding the vodka gradually
  8. Gently fold the cream and vodka mixture into the yolks and honey
  9. If the mixture is thick enough, add the Hawk’s Premium Peppers Apricot Habanero Spread and swirl throughout.  If mixture is thinner, allow to firm up a bit in the freezer before adding the spread (otherwise it will all sink to the bottom).
  10. Put the mixture into a freezer proof container and freeze (I recommend over night).

Cherries Jubilee with homemade vanilla ice cream

cherriesjubilee
For the vanilla Ice Cream:
Ingredients:
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 tablespoon pure vanilla extract
Method:
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

For the Cherries Jubilee:
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup Big Spring Spirits  rum (get it here)

Ingredients:
Methods:
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.  (this part can be made ahead)

To flambe the rum: Add the rum to the cherries in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs and swirl the pan lightly until the flames subside, about 30 seconds.

Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

cherries

Gin Rickey Coconut Macaroons

This is the perfect solution when you have extra egg whites from all of your boozy ice cream creations.  They were a hit at the distillery and so I offer them to you here today!  My trick is to spray the macaroons with gin and garnish with fresh lime zest to add color and fresh flavor. (the picture below is before the additional zest)

ginrickeycoconut

Ingredients:

4 egg whites

3 tablespoons Big Spring Spirits 7 Governor’s Gin (Get it here)

2/3 cup sugar

1 1/2 cup lime zest

1/4 teaspoon salt

1/4 teaspoon almond extract

1 teaspoon lime juice

14 ounces sweetened coconut flakes

1/2 cup all purpose flour

8 ounces of white baking chocolate

Big Spring Spirits 7 Governors Gin in a spray bottle

Lime zest for garnish

Method:

1.  Preheat oven to 350 degrees

2.  Combine egg whites, gin, sugar, lime zest, salt, almond extract, lime juice, coconut flakes and flour, stirring until everything is combined and mixture is wet.

3.  Place parchment paper on cookie sheets

4.  Drop 1 tablespoon amounts onto parchment paper sheets, leaving some space in between

5.  Bake approximately 15 minutes, until golden

6.  Remove from sheets to cool

7.  When macaroons are cooled, use a double boiler to melt the white chocolate and dip the bottoms of each macaroon until covered

8.  Allow chocolate to cool on either wax or parchment paper.  You can quicken the process by putting them in the refrigerator or freezer

9.  When cooled, spray the macaroons with gin and garnish with the lime zest

Caveman Chocolate Cake

Shown here with my gooseberry currant sauce

Shown here with my gooseberry currant sauce

Caveman cake about to go into the oven

Caveman cake about to go into the oven

So the baking gig is going quite well.  I’m enjoying coming up with creative recipes to please the sweet-seekers at Big Spring Spirits.  I heard of someone that came in looking for more chocolate.  I hear ya sister, and so I offer this grain-free, dairy free, completely paleo Caveman Chocolate Cake!

 

For the Cake:

3/4 cup almond flour

1/2 cup cocoa powder

1 teaspoon sea salt

1 teaspoon baking soda

10 eggs

1 cup melted coconut oil

1 1/2 cup honey

1 tablespoon vanilla extract

 

For the chocolate ganache frosting:

1 cup cocoa powder

3/4 cup melted coconut oil

1/2 cup maple syrup

1 teaspoon vanilla extract

dash of sea salt

 

Method:

Cake:

Preheat the oven to 325 degrees

1.  In a small bowl, combine almond flour, cocoa, sea salt, and baking soda

2.  Place coconut oil, honey and vanilla extract in a large bowl.  Stir to combine.  Add in the eggs, using a hand-held mixer to combine, not over mixing (it will cause the cake to fluff up during baking).

3.  Add the dry ingredients into the wet

4.  Grease a cake pan with coconut oil and powder with cocoa powder.

5.  Bake for approximately 45 minutes until a tooth pick comes out clean.

6.  Cool the cake

 

For the ganache

1.  Combine all ganache ingredients and mix thoroughly.  Gently spread on the cake (the coconut oil will melt with handling – which is okay).  Place in the refrigerator in order to set the cake.