Peach Cheesecake with Blueberry Topping

Since the weather is awfully sweltering here in Oregon, I thought what better way than to share a cool dessert such as this peach cheesecake?  Every summer, we've always had fresh picked peaches from a friend's farm in Canby.  There's a joy of wanting for special fruits or produce when they're in season.  I love how in the summer, there's fruits to eat based on what's ripening that week.  I've had local watermelon now that they're available and boy, they're much sweeter than other variety!

I've made several things with peaches but never in a cheesecake.  This one is quite simple, basically the peaches are diced then marinated in whiskey.  In this case, I did it with Grand Marnier because that's what I have.  Then I make the crumbs and cheesecake batter.  Finally it's baked in a 350F oven.  Whether you want to bake it with water-bath method or straight bake method is up to you.  I've tried both and there's things I like with both method.  The only drawback with the straight bake one is that the cheesecake is prone to cracking.  But if you like to top it with something, sometimes it doesn't really matter.

The blueberry topping and caramel sauce is my spur of the moment additions.  I had plenty of blueberries in the fridge that I would like to use up.  They go together nicely!

Peach Cheesecake with Blueberry Topping

Serves 10 to 12


Crust:
1 1/4 cup graham cracker crumbs
1/4 cup unsalted butter, melted

Filling:
1 cup diced peeled peaches (about 2 medium)
2 tablespoons Grand Marnier or whiskey
3 packages (each 8 oz/250g) cream cheese, softened
1 cup plain yogurt
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract

Blueberry topping:
2 cups fresh blueberries, picked over
1/4 cup sugar
Zest of 1 orange
1/4 cup orange juice
1 teaspoon cornstarch

Caramel sauce, homemade or store-bought


To make the crust:  In a bowl, combine graham cracker crumbs and butter.  Press into bottom of cheesecake pan and freeze.

To make the filling:  In a small bowl, combine peaches and Grand Marnier.  Set aside

In a mixer bowl, fitted with paddle attachment, beat cream cheese, yogurt and brown sugar on medium-high speed until very smooth, for 3 minutes.  Add eggs, one at a time, beating after each addition.  Fold in soaked peaches, with juices, and vanilla by hand.

Pour over frozen crust, smoothing out to sides of pan.  Bake in a preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.  Let cool in pan on a wire rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before serving.

To make blueberry topping:  In a saucepan, combine blueberries, sugar and orange zest.  In a small bowl, mix together orange juice and cornstarch; pour this mixture into the saucepan.  Cook in medium heat until blueberries pop, bubbly and start to thicken, about 6-8 minutes.  Remove from heat and let cool.

When ready to serve, drizzle some caramel sauce on a plate, place a slice of cheesecake and drizzle some blueberry topping on top.


Source:  adapted from The Cheesecake Bible by George Geary

Cherry-Almond Coffee Cake

Last week my family went cherry picking at Hood River and some two cups of those cherries went into this coffee cake.  We picked mostly Bings and some Rainier too.  The wind was blowing hard while we picked the fruits but the view was still gorgeous.  Lots of sunshine and surprisingly not many people went picking that day.

We went to the same farm, Hood River U-Pick Organic Cherries, last year as well.  Their fruits are large, sweet and easy to pick so we're happy to be back this year.  And as usual, we picked more than we can eat in a day or two :)  

Making a coffee cake is an easy way to use up the cherries.  It then can be served as dessert or snack.  This particular one is spot on, not too sweet, has tender crumbs and stay moist for a few days.  I meant to soak the cherries in kirschwasser but forgot, so feel free to soak the fruits if you like for overnight, I bet it'll be even tastier!

Cherry-Almond Coffee Cake

Serves 12

1 cup (2 sticks) unsalted butter, at room temperature plus more for the pan

2 1/2 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups slivered almonds

3/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1 cup granulated sugar

3 large eggs

2 teaspoon almond extract

1 cup sour cream

2 cups fresh cherries, pitted and cut in half

Preheat oven to 375 degree F.  Butter an angel food cake pan.  In a bowl, whisk together the flour, baking powder, baking soda and salt.

In a small bowl, combine the almonds, brown sugar and cinnamon; transfer half to a second bowl.

Using an electric mixer, beat the sugar and 2 sticks butter to combine, about 2 minutes.  Beat in the eggs, one at a time, then the almond extract.  Reduce the mixer speed to low and add the flour mixture, mixing until just combined.  Mix in the sour cream until just combined (the batter should be very thick).

Scoop half of the batter into the prepared pan, spreading to evenly distribute it, and sprinkle with the walnut mixture.  Scatter cut cherries on top of mixture.  Top with the remaining batter and sprinkle with the remaining topping.  Bake for 25 minutes.

Reduce oven temperature to 300 degree F and bake until a skewer inserted into the cake comes out clean, 15 to 20 minutes more.  Let the cake cool completely in the pan before unmolding and serving.

Source:  adapted from Woman's Day, December 2016/January 2017

Deep-Dish Blackberry-Peach Double-Crust Pie

I have a feeling time goes faster than I'd like it to be.  It's two more weeks until Labor Day weekend; after that school will start and I will go back to my regular work.  I really like summer time because there's time to be with family and go on an outing.  It'll be kind of sad when September rolls over.

For most of days, I've time to bake with what's available in season.  There are several recipes that I've tried but not all will make it to this blog.  There's a chocolate zucchini cake which was a disappointment, a fermented cassava cake which was still to be perfected, but most of the pies I did will be shared here though.  This is one of them, when the peaches were plenty and blackberries hung by a handful.

Each pie slice is a burst of juicy blackberries and sweet peaches and I love it when I can successfully cut a perfect pie slice--pat myself on the back.  We topped our pies with a scoop of vanilla ice cream, hmmm...I wish I still had that slice.

Deep-Dish Blackberry-Peach Double-Crust Pie

Make 8 to 10 servings

Double Crust Pie Pastry:

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup cold vegetable shortening, cut into pieces
1/2 cup cold water

Filling:

6 to 8 small to medium-size ripe peaches
4 cups fresh blackberries
1/2 cup plus 3 tablespoons sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into small pieces

Glaze:
Milk or light cream
Sugar


To make the double crust pastry:
In a food processor, pulse together flour, sugar, and salt.  Add butter, pulse a few time.  Add shortening, pulse until the mixture forms into lima bean-size pieces.  Add half of the ice water, pulse again.  Then add the last half of ice water, pulse until the mixture starts to clump and look moist.

Dump the dough onto a lightly floured surface and gather into two balls; one ball should be slightly larger than the other; this will be the bottom crust.  Flatten each into a disk with the heel of your hand.  Cover tightly with plastic wrap and refrigerated at least an hour or overnight before rolling.

Once ready, take out the bottom crust disk; allow to rest for 10 minutes.  Liberally flour the work surface and roll the pastry into a 13 1/2-inch circle.  Gently fold the pastry into the rolling pin and invert pastry over a 9-inch deep-dish pie pan.  Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.  Place in the refrigerator for 15 minutes.

To make the filling:
Blanch, peel, and slice the peaches into a large measuring cup; you'll need 4 cups.  Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl.  Toss well to combine and set aside for 15 minutes.

In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch.  Stir the mixture into the fruit along with the nutmeg, lemon juice, and lemon zest.  Preheat the oven to 400 degree F.  Take out the smaller disk of pastry and let it rest for 10 minutes.

Roll out the top crust pastry onto a floured surface to a 11 1/2-inch circle.  Turn the filling into the chilled pie shell.  Smooth the fruit with a spoon and dot with the butter.  Lightly moisten the rim of the pie shell.  Invert the top pastry over the filling.  Press the top and bottom pastries together along the dampened edge.  Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.  Slash the top of the pie with a knife to allow steam to escape.  Brush top crust all over with milk and sprinkle with sugar.

Place the pie on the center oven rack and bake for for 30 minutes.  Reduce the oven temperature to 375 degree F and rotate the pie 180 degrees.  Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips.  Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes.  If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes.

Transfer the pie to a wire rack and let cool for at least 2 hours before serving.


Source:  Pie by Ken Haedrich

Peaches and Cream Pie

I'm at my happiest when the peach is in season.  Here in Oregon, it is usually a short season and once it is picked tree-ripened, it will not last too long.  I get my peaches from a family friend and every year I will not want to miss their juicy and sweet peaches.  Every year in July, I will come home with at least 20 pounds of peaches.  A third will be freeze for making smoothie, another third will be for fresh consumption, and the last third will usually become dessert.

This is one the desserts that I chose to make when the first batch of peaches arrive.  I'm also a sucker for custard dessert so even if this type of pie isn't in trend anymore, I will still make it.  The creamy filling has the smooth peach puree, while the top is decorated with chopped fresh peaches.  And as an added decoration, lightly sweetened whipped cream frost the edges of the pie.  It is an optional item so I'll leave it up to you.

The hard thing to do with this pie is the waiting time.  It needs to set for at least 3 hours before we can eat it, so the anticipation is building up.  It doesn't disappoint, I promise.

Peaches and Cream Pie

Makes 8 servings


1 9-inch graham cracker crust pie shell

Filling:
2/3 cup sugar
1/2 cup unbleached all-purpose flour
Pinch of salt
3 large egg yolks
4 large ripe peaches
2 1/2 cups (approximately) light cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter

Extra cream to make whipped cream, optional

In a medium non aluminum saucepan, whisk together the sugar, flour, and salt; do not heat.  Put the egg yolks in a mixing bowl and beat well with a whisk.  Peel and slice 2 of the peaches, dropping them into a 2- to 4-cup measure.  Pour enough cream into the cup to get an even 2-cup measurement.  Pour the cream and peaches into a blender and puree.  Pour the puree into another non aluminum saucepan, add 1 more cup of the light cream and heat gently, just until hot to the touch.  Remove from the heat.

Whisk a ladleful of the heated mixture into the egg yolks.  Stir this into the saucepan with the dry ingredients and turn the heat on low.  Gradually add the rest of the liquid, stirring almost constantly and slowly increasing the heat to medium.

When the mixture starts to boil, turn the heat down a little and cook, stirring, until quite thick, about 3 minutes; get your spoon into the bottom crease of the pan so it doesn't stick or burn there.  Take the pan off the heat and whisk in the vanilla and then the butter, several small pieces at a time, waiting until it melts to add more.  Press a piece of plastic wrap directly over the filling so it doesn't form a skin.  Cool for 30 minutes.

After 30 minutes, assemble the pie.  Peel and slice the remaining peaches, cut them into small cubes.  Ladle the filling into the pie shell, then drop cubed peaches on top, press lightly to submerged the fruits.  Let the pie cool at room temperature for 30 minutes, then cover loosely with a foil tent; it should touch the pie's surface.  If desired, frost the pie's edges with sweetened whipped cream.  Refrigerate for at least 3 hours before serving.


Source:  adapted from Country Baking by Ken Haedrich

Raspberry Mousse Pie

I hope it's not too late to post a raspberry related dessert?  I made this when my aunt and her friend were staying with us so we have a large group to help polish off the pie.  Both of them liked the pie very much and complimented me for choosing it to end the meal.  But I thanked Martha Stewart for providing us with the recipe.  The raspberries were very fresh because I U-picked them at the same week.  Big, juicy, local raspberries are the best!

Raspberry Mousse Pie

Serves 12


Nonstick cooking spray
7 graham crackers
3 tablespoons fresh lemon juice
 21/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
5 cups fresh raspberries (about 1 1/2 pounds)
1/2 cup plus 2 tabelspoons sugar
2 cups cold heavy cream


Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.  Arrange graham crackers in an even layer in pan, breaking them to fit as necessary.  Place lemon juice in a small bowl and sprinkle with gelatin.  Let sit until gelatin softens, 3 minutes.  In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed.  Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge.  Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.  Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.  In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.  With a rubber spatula, gently fold in raspberry puree mixture until combined.  Pour over graham crackers.  Smooth top with an offset spatula and arrange 3 cups raspberries on top.  Refrigerate until set, about 2 hours (or up to overnight).

Using parchment, gently lift pie out of pan and place on a serving plate.  Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife.  Cut into 12 pieces to serve.


Source:  Martha Stewart