Archive for cheesecake

Mar
07

Wedding Cake Cheesecake in the Park

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Last week you heard about the time we spent with Aaron and Kiori in Scottsdale for their Canal Convergence exhibit.  In just a short five years of marriage they have developed a strong personal and business relationship with their company, Purring Tiger.  They collaborate on their interactive art installations in a remarkable way.  They are approaching their 5th anniversary so I thought I would share several of our most popular blog posts that revolved around their wedding cake.

Their wedding was very simple in Hernshead, a very peaceful location in NYC Central Park.centralparknyc_wedding_hernshead_.aaronsherwood_kiorisherwoodkiawahJPG

Their wedding reception was a picnic on the lawn.  For this very casual setting they requested that I make a wedding cheesecake (their favorite “mom’s” dessert).  Undaunted I set out to make this cake in NC and transport to NYC. Click here to read the story.cheesecake_wedding_centralpark_aaronsherwood_kiorisherwoodkiawah

It was a real challenge but I was up for it.  So, if you ever need to make a wedding cake cheesecake here are the details complete with the basic recipe.weedingcheesecake-cheesecake-recipe-strawberry-sauce

I have used this same recipe over and over again adapting it from mini cheesecakes to a four layer wedding cake.  The past few years I have modified the crust of the recipe to be gluten free.  If you would like more information about GF options please leave me a response.  Here is recent rendition of a mini-cheesecake with a GF chocolate cookie crust, raspberry sauce, and creme fraiche. Yum!mini-cheesecake-gluten-free-raspberrysauce-chocolatecookiecrust

If you make this cheesecake please let me know how it came out.  Don’t worry if it cracks or is not perfect.  Berries and toppings hide everything.  The pleasure is is n the taste.  Enjoy!

On another note (and topic for a future post) I had a great fused glass experience last week.  I made a 27″ tall glass totem piece.  It has not been fired yet but maybe by next week I can share.

My best to all,

Mary

Mary Sherwood Lifestyles

252-308-2694

Working with you to create your lifestyle!

 

 

 

Dec
20

Family and My Christmas

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I am getting ready to travel to one of my favorite places, “Santa” Monica, because that is where I will share Christmas with both our sons and two daughters-in-love.  It should be a great week!  Our times together involve a lot of relaxing, eating and sharing stories with the newer members of our family.  It doesn’t matter where we are, we always find these times together so special.

Last night reminded me of what an incredible acquired family I have right here at Lake Gaston.  We had a Christmas dinner at our house for all the MSLL family.  The wonderful, talented people who surrounded me are truly amazing.  It makes it such a pleasure to come to work each and every day.

Paul, Autumn, Lu, Michelle, Peggy and Yvonne thanks so much!

The rest of my acquired family is every one of you who has supported us, shopped in our showroom, cooked in our new kitchen and asked us to help make your home a comfortable, family place.  We have gotten to know you and your family and friends.  The circle just keeps getting bigger. Thank you for enlarging our family!

Make this a holiday to remember with your family whether acquired or by nature.

Here are a few pictures of our MSLL Christmas party.

Christmas, table setting, centerpiece, place settings, napkins, greenery

The Table is Ready!

Christmas,place setting, napkins, twelve days of Christmas, napkin holiday decoration

Each place with a Twelve Days of Christmas glass so all can sing!

Christmas, place settings, napkins, snowflake ornament

Napkins embellished with snowflake ornaments for guests to take home!

Party, acquired family, cocktails

Gathering together!

Holiday dinner, candlelight, friends, family

Enjoying a fabulous meal prepared by Chef Yvonne of Y Cook!

Food, Y Cook, scallops, cured beef tenderloin

The incredible food prepared by Chef Yvonne.

Menu, Y Cook

Our menu by Chef Yvonne and topped off by Steve Hoffman’s “melt in your mouth” Cheesecake with Cherry Zabaglione Sauce. WOW!

Have a wonderful holiday!

Merry Christmas!

Mary

 

Working with you to create your lifestyle!

 

 

Comments (0)

In the process of using this recipe for the wedding cake I calculated how many cups of cheesecake batter there are in one recipe.

cheesecake, wedding cake, perfect cheesecake, strawberry sauce

Strawberry Wedding Cheesecake

Each recipe make 2 1/2 cups.  In a 9″ springform pan this makes a 2″ high cake including crust.

To adjust height of cake add more batter and increase cooking time.

You can calculate the different amount of batter needed for various size pans by using a ratio.

9″ pan -2 1/2 cups

8″ pan-2 1/4 cups

6″pan-1 3/4 cups

These amounts are rounded up to make it easy to measure.

There are three key elements to making a perfect cheesecake:

1.  Spray the springform pan very well with Baker’s Joy so cake slides easily off of bottom of pan

2.  Use low heat, 300 degrees, to prevent the top from browning.

3.  Cool gradually as suggested in recipe

 

Good luck with this!

 

 

Cheesecake with Fresh Strawberry Sauce

Adapted from Cooking Light, May, 2006

Approximately 16 serving with sauce

 

CRUST:

1/4 cup sugar

8 graham cracker rectangles

Dash of salt

1/2 teaspoon cinnamon

2 tablespoons of butter or canola oil

Cooking spray w/flour (such as Baker’s Joy)

 

CHEESECAKE:

1 cup sugar

3 tablespoons cornstarch

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

1/2 cup (4 ounces) regular cream cheese, softened

1 teaspoon vanilla extract

Dash of salt

1 teaspoon fresh lemon juice

1/4 teaspoon of grated lemon jest

4 large eggs

2 egg whites

 

SAUCE:

4 cups sliced strawberries (about 1 1/2 pounds)

1 cup strawberries, cut in half

1/2 cup water

2 tablespoons sugar

1 tablespoon water

2 teaspoons cornstarch

2 teaspoons fresh lemon juice

 

Preheat oven to 350°.

 

To prepare cheesecake crust, place 1/4 cup sugar, graham crackers, cinnamon and dash salt in a food

processor; process until mixture resembles sand.  With the processor on, add 2

tablespoons melted butter through food chute, processing until blended. Generously coat pan with cooking spray with flour.   Firmly press mixture into bottom and slightly up sides of a 9-inch springform pan.

Bake at 350° for 8-10 minutes until just golden brown; cool completely on a wire rack.

 

Reduce oven to 300°.

 

To prepare cheesecake, combine 1 cup sugar, 3 tablespoons cornstarch, and a dash of

salt in a large bowl. Add softened cheeses; beat with a mixer at medium-high speed

until smooth. Reduce mixer speed to low. Add vanilla, 1 teaspoon juice and lemon zest;

beat just until combined. Add eggs and egg whites, 1 at a time, beating after each addition

just until incorporated.

 

Bake at 300° for 1 to 1 ½ hours or until center of cheesecake barely moves when pan is touched. (Oven temperatures vary.  Cooking time may need to be adjusted).  Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Gradual cooling is important to prevent cracks in the cheesecake. Cover and refrigerate.  Can be frozen up to 3 months in tightly sealed aluminum foil and a zip lock bag.

 

To prepare strawberry sauce, reserve 1 cup strawberries, cut in half.  Combine 4 cups sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula; discard solids. Return mixture to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Transfer mixture to a bowl; cool to room temperature. Stir in 2 teaspoons lemon juice.  Embellish top of cheesecake with strawberries, cut in half.  Spoon 1/2 of strawberry sauce on top.  When serving, drizzle each slice with a little of reserved sauce.

 

 

Comments (5)

Just returned from the NYC wedding of my son, Aaron and Kiori.  It was such a beautiful day, beautiful setting and very beautiful wedding!  I have a lot to share about the wedding but Autumn wants a quick article to attach to our newsletter so here is the scoop about the “infamous” wedding cheesecake.

The most popular desserts in the Sherwood household are brownies and strawberry cheesecake.  Many years ago, when traveling from Lake Gaston to NYC to meet our other son’s (Jake) in-laws, I carried a frozen cheesecake by Amtrak train only to have it totally thawed and strawberry sauce dipping all over as I presented it to our host.  It’s hard to make a good first impression when your perfect cheesecake is soooo less than perfect!  When Aaron and Kiori requested a cheesecake wedding cake I began to research how to construct this cake, store until needed, transport from NC to NYC and assemble in Central Park.  It was quit a challenge.  I won’t bore you with all the details but I would like to share these pictures.

 

Cheesecake crust, graham cracker crust, spring form pan, cheesecake

Graham cracker crust made for the all the layers at one time in spring form pans

 

Cheesecake batter, cream cheese, electric mixer, Red KitchenAid Mixer

Cheesecake batter blended until very creamy

 

Cheesecake without cracks, baking, cake, wedding cheesecake

Baked cheesecakes on cooling rack. Yay...no cracks!!!

wedding wedding signs, cooler, wedding supplies

Blue rolling cooler packed with cheesecakes and dry ice waiting with other supplies to enter Central Park

 

cheesecake wedding cake assembly, cheesecake, spring form pans,

Removing spring form pans and assembling the frozen cheesecake layers

layered cheesecake, wedding cake, strawberries

Layered cheesecake starting to be embellished.

 

Cheesecake, wedding cake, strawberry sauce, strawberry sauce drizzle, pink hydrangea

Strawberries with drizzles of strawberry sauce and a perfect pink hydrangea flower on top

cheesecake, strawberry sauce, baby breath, hydrangea

The finished wedding cake complete with baby's breath!

 

Wedding cake, cake cutting

Aaron and his Japanese bride, Kiori cutting the wedding cake

wedding cake, first bite

First Bite!!!

The "after" with only the "less than perfect" bottom layer left over. Whew!

This was quite a challenge but mission accomplished!

Like us on our Facebook fan page to see the recipe

Mary Sherwood Lake Living,  https://www.facebook.com/pages/Mary-Sherwood-Lake-Living/106936857237

Please tell me your best and worst cheesecake adventures!

Mary Sherwood Lake Living…working with you to create your lifestyle at Lake Gaston and beyond!

 

Comments (7)
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