June 16, 2013

New york style cheesecake

For the Crust:
  • 5 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
  • 8 whole (4 ounces) graham crackers, broken into rough pieces and processed in a food processor into fine, even crumbs
  • 1 tablespoon sugar
For the Cheesecake:
  • 2 1/2 pounds (5 8-ounce packages) cream cheese, cut into 1-inch chunks, room temperature
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 2 large egg yolks, at room temperature
  • 6 large eggs, at room temperature

 heat oven to 165c°

In a medium bowl, combine graham cracker crumbs and sugar. Add 5 tablespoons melted butter and toss with a fork until the mixture is evenly moistened. Transfer the crumbs to the springform pan and  press
bake for 10 min 165°c

heat oven to 250°c

 In the bowl beat the cream cheese , about 1 minute.  Add the salt and sugar ; add the sour cream, lemon juice, and vanilla and beat  until combined, about 1 minute.
add the egg yolks and beat at low speed until thoroughly combined, about 1 minute.
add the remaining eggs 2 at a time, beating, about 1 minute.
 Pour filling over the crust and bake  10 minutes (250°c whitouth opening the oven)
 reduce the oven temperature to 95°c about 1 ½ hours.
Transfer the cake to a wire rack and cool

Strawberry Topping
  • 2 pounds strawberries
  • 1/2 cup sugar
  • pinch salt
  • 1 cup strawberry jam
  • 2 tablespoons juice from 1 lemon
u can make half dose

marinate  strawberry ,sugar & salt
add jam  and lemon juice combine well .

Cinnamon rolls


For the Cinnamon Rolls:
1 cup warm milk (110 degrees F)
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons (1 envelope) active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt
For the Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
For the Frosting:
1 (6 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt


Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining ½ cup sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9x13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4" margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.
Recipe Notes:
After shaping the rolls and placing them in the greased pan, they can rest, covered, in the refrigerator overnight. In the morning, place them into the preheated oven and bake.
Unbaked rolls also freeze well. The night before you want to bake them, place the pan in the refrigerator. In the morning, place in preheated oven and bake.

Yeasted Cheese-and-Sour-Cherry Coffee Cake




  • For the cake:
  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • 1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
  • 3/4 cup warm milk (110 degrees)
  • 1 large egg plus 1 large egg yolk
  • 3 cups all-purpose flour, plus more for surface
  • Coarse salt
  • 1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • 1 1/2 cups pitted fresh or thawed frozen sour cherries
  • For the filling:
  • 12 ounces softened cream cheese
  • 1 large egg yolk
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons whole milk


  1. Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  2. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  3. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  4. Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  5. Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
  6. Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
  7. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  8. Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
  9. Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.