Month: November 2020

Posted in Side Dish

Gluten Free Cheese Biscuit

Posted on by mariahseptantri

Thanksgiving is coming soon, this biscuit can be an option for Thanksgiving side dish. I found this recipe on my social media’s feed. Biscuit is really not my thingy because it tends to taste rich and heavy, it can be tricky too to make but not this one.

I love this biscuit, buttery, light (to my taste) and easy to make them ! I love when people are generous to share their recipe online (through their blog) even though they make their own cooking book. Let’s get cooking

Ingredients:

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder ( I use 1 tsp garlic powder)
  • 1/2 tsp onion powder ( I skip it as I don’t have it)
  • 1/2 tsp salt
  • Pinch of white pepper
  • 1/4 cup green onion, sliced thinly
  • 2 eggs, beaten
  • 1/2 cup melted butter
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Pre heat oven to 350 degree Fahrenheit. In a large bowl, mix almond flour with baking powder, salt, pepper, onion and garlic powder. Whisk it
  2. In other bowl, whisk eggs, add melted butter. Pour the wet batter to dry batter, mix it well.
  3. Add shredded cheese. Line the baking tray with parchment paper, fill the 1/4 cup with 3/4 dough. Form a ball and place on the baking tray
  4. Bake for 20-30 minutes or until golden brown. Allow to cool

Posted in Dessert

Basque Burnt Cheesecake (Cheesecake ala Basque)

Posted on by mariahseptantri

I have seen lots of feeds about this cheesecake on my social media, this cake looks rustic and “interesting”. One thing caught my mind instantly is : I have got to try this.This kind of cheesecake does not have a crust, similar to Japanese style Cheesecake.

I found this recipe in my Facebook feeds, the recipe is easy to follow and looks like a foolproof recipe. So I decided to execute this one for my husband’s birthday.

Ingredients:

  • 678 grams cream cheese; room temperature
  • 226 grams mascarpone cheese; room temperature
  • 320 grams granulated sugars
  • 6 whole eggs
  • 1 egg yolk
  • 3/4 tsp salt
  • 415 milliliters heavy cream
  • 1 1/2 tsp vanilla extracts
  • 52 grams all purpose flour

Directions:

  1. Preheat oven to 400 Fahreinheit
  2. Butter the bottom of springform pan cheesecake with butter. Crumble the parchment paper, line the springform pan cheesecake with parchment paper. Let it overhang the pan. Double the parchment paper on the pan
  3. Whip the cream cheese with electric mixer on low speed until well incorporated
  4. Add mascarpone cheese to the cream cheese mixture, whisk it on medium speed
  5. Add sugar gradually. Whisk the mixture with medium speed
  6. Scrape the side of bowl, make sure all it’s blended well
  7. Add whole eggs, one at a time
  8. Additionally egg yolk, continue mixing
  9. Add heavy cream
  10. Add vanilla extract
  11. Add salt to flour, sift the flour to the mixture
  12. Pour the mixture to the pan. Bake for 60 minutes. I am using gas oven, taking about 75 minutes. Check your oven. If you see the top of the cheesecake is already dark brown you can turn off the oven. Take it out from oven.The middle of the cake is still slightly jiggly. Put it the cooling rack. When it’s slightly cool, you can unlock the pan. Peel off the parchment paper when it’s completely cool. I only peeled the parchment on the side, I put the cheesecake in the fridge, I prefer to eat after it’s chilled

I love this cheesecake, has a lighter texture that New York style cheesecake, closer to Japanese Cheesecake. It has the right sweetness for me. I made this for my husband’s birthday. My husband and daughter love this one. Yeay, I nailed !!!

Give it a try, you might like it.