Triple Berry Danish Cheesecake
Sept 10, 2011 2:28:45 GMT -5
Post by PrisonerOfHope on Sept 10, 2011 2:28:45 GMT -5
Triple Berry Danish Cheesecake
For the cake layer:
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
7 tablespoons milk
1 teaspoon pure vanilla extract
For the berry cream cheese layer:
1 8-ounce package cream cheese, at room temperature
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon granulated sugar
2 large eggs, at room temperature
2 teaspoons cornstarch
12 ounces mixed berries (I used raspberries, strawberries, blackberries and blueberries)
Position a rack to the center of the oven and preheat it 350 degrees. Lightly grease an 8-inch spring-form pan with cooking spray or butter.
Begin by making the cake layer: Into a medium bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until well-blended. Reduce the speed the low and stir in the dry ingredients. Stir in the milk and vanilla. Finish folding the batter by hand and spread into the prepared pan. Bake until the edges of the cake are just set, about 15 minutes (the center will still very soft and nowhere near done--we're just par-baking the cake layer here). Cool for about 5 minutes.
While the cake layer is baking, make the cheesecake layer. In the bowl of an electric mixer, beat the cream cheese together with the lemon zest and vanilla on medium-high speed until smooth, about 1 minute. Add 1/2 cup sugar and beat until lightly and fluffy, about 2 minutes. Beat in the eggs one at a time until well-blended. Give the batter a good stirring by hand to ensure that everything is incorporated.
In a medium bowl, whisk together the remaining tablespoon of sugar and the cornstarch. Add the berries and toss gently to combine. Sprinkle the berries evenly over the par-baked cake layer. Pour the cheesecake batter over the top. Bake until the cake is puffed and lightly golden, and the center is set, 45-50 minutes. Let cool completely, at least 2 hours before serving. Serve chilled or at room temperature with a pretty dusting of confectioners' sugar.
For the cake layer:
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
7 tablespoons milk
1 teaspoon pure vanilla extract
For the berry cream cheese layer:
1 8-ounce package cream cheese, at room temperature
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon granulated sugar
2 large eggs, at room temperature
2 teaspoons cornstarch
12 ounces mixed berries (I used raspberries, strawberries, blackberries and blueberries)
Position a rack to the center of the oven and preheat it 350 degrees. Lightly grease an 8-inch spring-form pan with cooking spray or butter.
Begin by making the cake layer: Into a medium bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until well-blended. Reduce the speed the low and stir in the dry ingredients. Stir in the milk and vanilla. Finish folding the batter by hand and spread into the prepared pan. Bake until the edges of the cake are just set, about 15 minutes (the center will still very soft and nowhere near done--we're just par-baking the cake layer here). Cool for about 5 minutes.
While the cake layer is baking, make the cheesecake layer. In the bowl of an electric mixer, beat the cream cheese together with the lemon zest and vanilla on medium-high speed until smooth, about 1 minute. Add 1/2 cup sugar and beat until lightly and fluffy, about 2 minutes. Beat in the eggs one at a time until well-blended. Give the batter a good stirring by hand to ensure that everything is incorporated.
In a medium bowl, whisk together the remaining tablespoon of sugar and the cornstarch. Add the berries and toss gently to combine. Sprinkle the berries evenly over the par-baked cake layer. Pour the cheesecake batter over the top. Bake until the cake is puffed and lightly golden, and the center is set, 45-50 minutes. Let cool completely, at least 2 hours before serving. Serve chilled or at room temperature with a pretty dusting of confectioners' sugar.
