strawberry

strawberry key lime cheesecake [kitchme]

One of these days, I will start posting seasonally appropriate recipes in their appropriate seasons.

Today is not that day.

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You see, recently, I realized with some embarrassment that I had never made a whole cheesecake.

Cheesecake bars, yes, and mini cheesecakes, and an abundance of cream cheese frostings and fillings, and one time even a pumpkin cheesecake pie situation–but never a whole, pure cheesecake, edges lightly browned and inviting coming out of a springform pan.

So, I did it. I made a cheesecake.

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And not just any cheesecake. This was a strawberry key lime cheesecake, which wriggled into my head as a vague idea when thinking of tacos one day and nested there until I had to pay attention to it. (The boyfriend’s fondness for cheesecake perhaps played a role in this idea actually coming to fruition, too.) It’s a mixture of this mini cheesecake kitchme recipe and this crust from Joy of Baking with a generous amount of finger-crossing and hand-waving in the process.

I went with the shortbread crust because graham crackers are nice and all, but if you had the option to eat a cookie with your cheesecake, you’d be a fool to choose anything else, right? Especially if that cookie was the stuff of buttery, crumbly perfection?

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Yeah, I thought so, too.

The lighter flavor of the shortbread really allows the key lime taste to take center stage. I was a bit too light-handed when stirring in the strawberry compote (which is also on the tart side, so as not to turn the dish sickly sweet), and the strawberries got a bit lost in the richness of the cheesecake. Luckily, an entire pound of strawberries leaves plenty of leftovers. A generous spoonful over each slice balanced all parts perfectly.

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I think the only downside of this is that I now know how delicious homemade, fresh-fruit cheesecake is. This could be dangerous.

And while it is technically already fall, I’m sure I’m not the only one who wore shorts today (it’s in the 80s in Boston!). Perhaps some of you will take this recipe as a way to seize these last few bits of summer that seem too reluctant to leave us just yet.

 

strawberry key lime cheesecake
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For the compote
  1. 1 lb strawberries, fresh or frozen, diced
  2. 1-2 T granulated sugar, to taste
For the crust
  1. 1 cup all-purpose flour
  2. 1/8 tsp kosher salt
  3. 1/3 cup powdered sugar
  4. 1/2 cup cold unsalted butter, cut into small chunks
  5. 1 tsp key lime zest
For the cheesecake filling
  1. 24 oz cream cheese, softened
  2. 3/4 cup granulated sugar
  3. 3 eggs, room temperature
  4. 3 tsp key lime zest
  5. 1/3 cup key lime juice
  6. 1 tsp vanilla extract
  7. 1/8 tsp kosher salt
To make the compote
  1. Hull and chop the strawberries.
  2. Add the strawberries and sugar (to taste) to a saucepan over low-medium heat, along with a couple teaspoons of water to get the compote started.
  3. Stir the strawberries frequently over the heat until the mixture is goopy and there are no more distinct chunks of fruit in the saucepan.
  4. Remove from heat and let cool. The compote will continue to thicken as it cools, so don't worry if it still feels a little more runny than you want.
To make the crust
  1. Preheat your oven to 425F. Grease and flour an 8" springform pan.
  2. Whisk together the flour, salt, sugar, and lime zest.
  3. Cut the cold butter into the dry ingredients with a pastry cutter or a couple of forks, working until you can pull the dough together in clumps.
  4. With your fingers, press the dough into the bottom of the springform pan, bringing it just slightly up the edges of the pan.
  5. Use a fork to pierce rows of holes into the pressed dough to keep it from shrinking in the oven.
  6. Bake crust for 11-13 minutes, until the edges are golden brown. Remove from oven and let cool completely.
To make the cheesecake filling
  1. Reduce oven temperature to 375F.
  2. Beat the softened cream cheese and sugar until completely smooth.
  3. Beat in eggs one at a time.
  4. Stir in lime zest, lime juice, and vanilla extract.
  5. Pour mixture over the cooled crust.
  6. Carefully dollop strawberry compote over the cheesecake filling. Add as little or as much as you want. Use the tip of a knife to swirl the compote into the top of the filling.
  7. Bake the cheesecake for 15 minutes, then reduce the temperature to 250F and let bake for 55 minutes.
  8. Gently shake the pan. If the center of the cheesecake still jiggles, put it back in the oven for 10 more minutes. Repeat until the center of the cheesecake is just set. Mine took ~75 minutes at 250F to set, but this can vary a lot depending on your oven, so just keep checking.
Notes
  1. I skipped the zest in the shortbread crust--not because I did not want it, but because I am more forgetful in a kitchen than I would like to admit. The cheesecake was not lacking, but an extra kick of key lime would've been an excellent addition.
Adapted from Joy of Baking, KitchMe
tlc. | tender love and cupcakes. http://tenderloveandcupcakes.com/

healthy banana berry crepes [blogilates]

I warned you guys about this health kick.

I’m super psyched about today’s recipe! I love brunch foods because 90% of the time, they can double as desserts. Crepes definitely fall firmly into the brunch/dessert category for me–especially if we’re talking about Nutella-and-fruit-stuffed crepes. Unfortunately, no human body can sustain itself on chocolatey crepes forever, so I turn to a less deadly alternative.

I’ve made these several times already, and they’re just so quick, and easy, and most importantly delicious. Yes, these banana berry crepes courtesy of Blogilates are my current favorite way to switch up breakfast with something fun–and a little bit fancy. 😉

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The ingredients are simple. All you need for the crepes themselves are rolled oats, milk (dairy or non-dairy), one egg, half a ripe banana, and some ground cinnamon.

Yes, I am aware that my cinnamon is not ground despite what the bottle says. My blender works really well at times like this. 😛

Feel free to fill the crepes with whatever you like. The original recipe calls for half a banana and a few strawberries, all sliced up. I decided to grab some Greek yogurt and a few raspberries that I froze earlier last week. (By the way, super handy way to take advantage of the awesome in-season berries: buy in bulk, wash and freeze, enjoy for ages.)

Blend the oats and cinnamon to form a fine flour, add the wet ingredients, blend once again, and heat up your pan!

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I made four medium-sized crepes, simply because they’re easier to flip than the large ones. But y’all do whatever floats your boat. I let my crepes brown far more than a French chef would find acceptable, but I like that slight crisp with the softer underside.

I definitely could’ve eaten these plain, but they taste better with a little extra moisture. If that means a healthy slathering of Nutella to you, by all means, go for it! I stuck with some honey Greek yogurt and the raspberries since I was going for a healthy breakfast. You can also just drizzle plain honey over them, or opt for whipped cream, blueberries, a layer of melted peanut butter inside, perhaps some butterscotch–anything you can think of.

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I felt like I was being so decadent with breakfast, but the whole process honestly takes under 15 minutes. And with minimal cleanup, too!

Which left me with plenty of time to sit down with this lovely plate and many, many reruns of The Office

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Such a pleasant morning. 🙂

Anyway, that’s all for today, folks! See you next week!

lemon cupcakes with strawberry centers [coconut & lime]

Despite the chilly rain that’s been assaulting Chicago for a week now, it is indeed spring, and my cravings are showing it. Sweet, juicy berries, tangy citrus, froyo piled high with every topping in the store–this is all I want anymore.

I’m finding myself thinking of last summer’s recipes, so today I have a throwback for you guys. One of my favorites that I made last spring and summer. Multiple times. Because they were that good.

These are lemon cupcakes with full strawberry centers, courtesy of Coconut & Lime.

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Mmmmm. Love those juicy strawberries.

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I followed the recipe exactly, going with the suggestion of cream cheese frosting with added lemon juice and zest. My favorite part about these is that nobody expects an entire strawberry inside the cupcake. It’s a pleasant, juicy surprise that contrasts nicely against the texture of this dense cake. You don’t need big strawberries, but make sure they’re nice and ripe, so you really get the full berry sweetness to complement all the lemon in these.

The photos are not quite up to my usual standards, so forgive me for that, please. They’re a bit old. But just last week I bought some of the biggest, reddest strawberries I’ve ever had, so I’m hoping that as soon as this rain clears up, there will be a lot more of those berries–and some of these cupcakes–anew in my life.

Enjoy the weekend! 🙂