Strawberry Balsamic Cheesecake

Strawberry Balsamic Cheesecake

It's highly unusual that I'd publish two sweet dishes in a row and no, there's nothing wrong with me. I'll be back to my savory self probably in my next post. This dessert happened simply because some friends from California were visiting this past weekend so we met at a mutual friends' home (the three of us knew each other from college) just north of Seattle for dinner where I was asked to bring a dessert and decided upon a cheesecake.

I was a little surprised when I did a google search for strawberry cheesecake because I found a lot of plain cheesecakes with a strawberry topping. I found only two that put strawberry purée into the cake batter and chose the one that used fresh strawberries. In addition, I knew pairing strawberries and balsamic was pretty common in Italy and I have some experience with the affinity myself last summer when I made a strawberry balsamic ice cream so a made a few additions.

The Challenge

Uphold the reputation I built for myself as a food blogger.

The Source

I adapted this Martha Stewart recipe

Ingredients

1 pound fresh strawberries, hulled plus 1 pound fresh strawberries, hulled and sliced thin lengthwise
3 tablespoons light corn syrup
2 teaspoons balsamic vinegar
4 to 5 whole sheets graham crackers
3 tablespoons plus 1 cup granulated sugar, divided
1/4 cup unsalted butter, melted
Cooking spray (or an additional 1 tablespoon butter if not available)
4 8-ounce bricks cream cheese at room temperature
1 pinch salt
2 large eggs at room temperature
1/2 teaspoon vanilla extract
8 ounces mascarpone cheese at room temperature
Boiling water

Method

1. Prepare the strawberry purée. Preheat the oven to 300º Fahrenheit. Combine the hulled strawberries with the corn syrup in a small bowl, then place on a aluminum foil-lined sheet pan in a single layer and roast them in the oven until they are a deep red, the syrup thickens and the berries shrink slightly, approximately 90 minutes.

Empty the strawberries and any fluids into a blender to purée. While the blender is running, add the balsamic vinegar. Set aside to cool completely while the crust is prepared.

2. Prepare the cake crust. Increase the oven temperature to 350º Fahrenheit, then spray a 9-inch springform pan on the bottom and sides with cooking spray (or apply approximately 1 tablespoon butter, if substituting). Line the bottom and sides of the pan with parchment paper, then wrap the bottom of the pan in a double layer of aluminum foil. Grind the graham crackers in a food processor with 3 tablespoons sugar. Slowly pour in the melted butter until a paste is formed. Transfer the paste to the springform pan in an even layer so that the entire bottom is covered in crumbs. Bake the crust in the oven until it is firm and has slightly darkened, approximately 10 minutes. Set aside on a wire rack to cool while you prepare the cake batter.

3. Prepare the cake batter and bake the cake. Decrease the oven temperature to 325º Fahrenheit. Place the cream cheese bricks into a mixing bowl and mix with an electric mixer, using a paddle attachment until creamy, then scrape down the sides of the bowl. Mix in the sugar and salt, eggs (one at a time), vanilla and mascarpone until creamy and there are no lumps, scraping down the sides of the mixing bowl after each addition. Stir in the reserved strawberry purée until the batter becomes uniformly pink in color. Empty the cake batter into the springform pan on top of the crust in an even layer, using a baking spatula to ensure the cake is flat on top. Place the springform pan in a large roasting pan and pour enough boiling water in the roasting pan so that the water level reaches halfway up the side of springform pan. Bake in the oven until set, approximately 60 to 70 minutes. Remove from the water bath, then place the springform pan on a wire rack to cool before covering with aluminum foil and refrigerating it overnight.

4. Garnish the cake. One to two hours before serving, place the strawberry slices in concentric circles, starting at the outer edge of the cake, then so that the slices overlap slightly with each inner circle, then recover and refrigerate until ready to serve.

Successful?

I wasn't as happy with the consistency as I would have liked because the batter was too soggy but the flavors were definitely well balanced because the sweet strawberries balanced by the tart vinegar. One of my friends who was there had even asked for the recipe.

Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione for a National Moscato Day #SundaySupper with Gallo Family Vineyards

Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione for a National Moscato Day #SundaySupper with Gallo Family Vineyards

In a moment of self-evaluation, I must admit I'd love to be a cook at a fine dining establishment if money wasn't a concern-not the chef because I wouldn't want the responsibilities that accompany the title. There are several reasons I have yet to achieve it but you might say it's a long term goal. I realized this fact after examining many of the dishes I have produced here. I always attempt to present my food in a manner that an expensive restaurant would be proud to serve to a customer. Sometimes I get close; often I don't. It's a continual process of learning by trial and error.

I am also like many savory chefs because I don't prepare many desserts and it isn't a skill that is utilized often. I attempted to produce a gourmet dessert last summer for #SundaySupper, however I was happy with the flavors but not its presentation. It's one of the reasons I enlisted the assistance of Jenni Field of Jenni Field's Pastry Chef Online for this dish.

What inspired it in the first place? Quite simply, Gallo Family Vineyards and their celebration of National Moscato Day, which is this upcoming Friday, May 9th. Did you know that Gallo Family Vineyards produces three Moscato wines: red, white and pink? I recommend checking them out. If you're unsure of where to find Gallo wines, they have a convenient store locator and to incentivize you, Gallo has provided a $1 digital coupon. Please also check out Gallo Family Vineyards on facebook, twitter, instagram and YouTube. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Let's discuss the dish for a moment. Since Gallo Family Vineyards sells three Moscato wines, I thought I'd use all three in one composed dish. Olive oil cakes have fascinated me because I find the flavor to be rather muted and was curious to see if it was able to stand on its own. The recipe I adapted used Vin Santo, but I substituted the white Moscato. I also need to note here that Chef Field assisted me in adapting the recipe that served eight to ten using a nine-inch springform pan to individualized portions. As my title suggests, I used the red Moscato in the sorbet and the pink Moscato in the zabaglione. Speaking of a zabaglione, I had never heard of it until I learned that the French call it a sabayon. It's often served in a cocktail glass but I decided to use it as a sauce for this dish. Additionally, Chef Field also identified the tuile. I used one because I think it gives a dessert an elegant presentation and I wanted the experience baking them.

The Challenge

Earlier this year, I prepared a spicy dish to pair with Gallo Family Vineyard's white Moscato so I wanted to use Moscato in a dessert dish to exhibit its versatility, in addition to attempting a fine dining presentation.

The Source

I adapted the sorbet from Dish with Clarissa, the zabaglione from epicurious and the tuile from allrecipes.com. With the help of Chef Field, I adapted the Apple & Olive Oil Cake recipe I found on pages 232-234 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer.

Ingredients

For the sorbet:
3/4 cup water
3/4 cup granulated sugar
1 1/2 pounds strawberries (thawed, if frozen)
1 1/2 cups Gallo Family Vineyards Red Moscato
Juice from 1 lime

For the tuile:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioner's sugar, sifted
4 egg whites
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
5 tablespoons unsweetened cocoa powder

For the cake:
5 large egg yolks
7 large egg whites
3/4 cup granulated sugar
1/2 teaspoon cinnamon
Zest from 1 lemon
3/4 cup extra virgin olive oil
1/2 cup Gallo Family Vineyards White Moscato
1 cup all-purpose flour
1 pinch kosher salt
Cooking spray

For the zabaglione:
6 egg yolks
1/3 cup granulated sugar
3/4 cup Gallo Family Vineyards Pink Moscato

Sliced strawberries and sifted confectioner's sugar, for garnish

Method

1. Prepare the sorbet: Combine the water and sugar into a small saucepan and place over medium low heat until the sugar dissolves, then remove from heat to create a simple syrup. Blend together the simple syrup and the remaining sorbet ingredients. Once smooth, pass the sorbet base through a sieve to remove any seeds(an offset spatula might be needed to speed up the process), then add to your ice cream machine and use according to the manufacturer's instructions. Once finished set aside in the freezer until the other components are finished. I recommend preparing this a day or two before serving to give the sorbet time to fully solidify.

2. Prepare the tuile batter: Place the butter and sugar in a large bowl and beat with an electric mixer on medium high setting. Add the egg whites one at a time, then the vanilla. Lower the speed on the mixer to medium and beat in the flour and cocoa until just combined. Cover and refrigerate for 1 hour or more.

3. Bake the tuile: While the batter rests, preheat the oven to 325° Fahrenheit and make a stencil out of cardboard. (I cut out a triangle but you can use any shape you desire.) Once the batter has rested, line a sheet pan with parchment paper or a silicone baking mat. Place the stencil on the baking mat (parchment) and place a small dollop of batter in the middle. Use an off-set spatula to evenly spread the batter so it is thin and reaches the edges of the stencil. Repeat this process to make more tuiles. Place in the oven and bake until the edges are slightly browned, approximately 8 to 10 minutes. Remove from the oven. The tuiles are pliable while hot and may be draped over a rolling pin to harden and cool for a more dramatic presentation. This can be done earlier in the day the dessert is served.

4. Prepare the cake batter: Preheat the oven to 350° Fahrenheit Combine the egg yolks, sugar, cinnamon and lemon zest in a large bowl. Beat the mixture with a whisk until it thickens, is pale and doubles in size, then whisk in the olive oil, Moscato and flour in that order. Set aside. In a separate bowl, use a mixer's whisk attachment to beat the egg whites and salt until stiff peaks form. Fold the egg whites into the original bowl, one-third of the whites at a time.

5. Bake the cake: Drop a circle of parchment into each space of a muffin pan then spray each with the cooking spray. Fill each muffin space up to 3/4 of the way full with the cake batter and bake in the oven for 20 to 22 minutes or until the cake registers an internal temperature of 200° Fahrenheit. Chef Field recommends allowing the cakes to cool in the pan upside down to prevent them from collapsing.

6. Prepare the zabaglione and finish the dish: While the cake is resting, prepare the zabaglione. Whisk the egg yolks and sugar in a large metal bowl, then gradually whisk in the Moscato. Set the metal bowl over a saucepan of simmering water (Ensure the water does not touch the metal bowl.) and continue to whisk the mixture until thick, foamy and the mixture reaches 160° Fahrenheit. To plate, spoon some zabaglione onto a plate, place the cake onto the zabaglione, and spoon some sorbet off on one side of the cake, then garnish with a tuile, strawberries and sifted powdered sugar.

Successful?

Unfortunately, I am unable to judge whether or not the dish would be suitable to be served at a fine dining restaurant, but I hope I was able to display Moscato's versatility. I'd also like to express a sincere gratitude towards Chef Field for her assistance with this dish.

Happy Moscato Day!

Before you go, please check out the other bloggers celebrating the holiday in this week's #SundaySupper event:

Appetizers and Mains:

• Lemon Rosemary Moscato Chicken by Family Foodie
• Moscato Meatball Skewers by Melanie Makes
• Pork Roast with Peach Moscato Sauce by Magnolia Days
• Pork with Moscato Sauce & Veggies by Momma's Meals

Beverages, Breakfast, and Sweets:

• Blackberry Bellinis by The Foodie Army Wife
• Blackberry Almond Cake with Moscato Zabaione by The Girl In The Little Red Kitchen
• Individual Plum Crumbles with Moscato Syrup by Neighborfood
• Mandarin Orange Tart by NinjaBaking.com
• Mango Moscato Sorbet by Webicurean
• Mexican Chocolate Ganache Cake by MealDiva
• Mixed Berry Moscato Gelees by Alida's Kitchen
• Moscato Gelée with Strawberry Compote by kimchi MOM
• Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione by Crazy Foodie Stunts
• Overnight Peaches and Cream Stuffed French Toast by In The Kitchen With KP
• Peachy Apricot Moscato Cake with Moscato Whipped Cream by Cindy's Recipes and Writings
• Pink Moscato Cupcakes + Citrus Moscato Sangria by Hezzi-D's Books and Cooks
• Pink Moscato Strawberry Shortcake by Peanut Butter and Peppers
• Raspberry Moscato Sangria by The Messy Baker
• Strawberry Pink Moscato Ice Pops by girlichef
• Strawberry Tart with Moscato Lemon Curd by Foxes Love Lemons

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Presenting: English Toffee Bark

English Toffee Bark

No, I haven't forgotten you.

I regret dedicating this month to desserts, not because I don't want to feature them, but because I didn't plan very well. Don't worry, I recently added to my arsenal of kitchen gadgets and will have more for you next week. After all, this really isn't a composed dessert; just a type of candy.

Like some other dishes I've published here, this appeared on my first website. It accompanied my coffee liqueur gift I publish last Christmas and I even had a small side project a couple of years ago selling some. I'm considering doing so again this year, so I'll only give you the ingredient list of white granulated sugar, unsalted butter, vanilla extract, kosher salt, water, semi-sweet chocolate and almonds.

I was also able to find the picture I took in the autumn of 2010 and wanted to improve it.

Strawberries with Red Wine Reduction and Whipped Cream for a Labor Day #SundaySupper

Strawberries with Red Wine Reduction and Whipped Cream

Welcome to September! Today, the team at #SundaySupper is featuring Labor Day dishes and I will be hosting today's event. This dish also marks the start of a running theme I have decided to use this month: desserts. I have published a few desserts here but it definitely has not been a focus so I wanted to feature them, in part, because I want to become more familiar with them. That means I will feature only desserts during September. For this dish, I wanted something that wasn't too sweet, yet appropriate for a backyard barbecue using seasonable fruits. I also think it would be perfect for your Labor Day celebrations.

The Challenge

Quite simply, balance of flavors, since strawberries are naturally sweet.

The Source

Adapted from page 219 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

1 pound ripe strawberries, hulled and halved lengthwise
1 750-mililiter bottle Cabernet Savignon
2 tablespoons turbinado sugar
2 cups heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 cup pecans coarsely chopped

Method

1. Place the strawberries in a heat-resistant bowl. Combine the wine and the turbinado sugar into a small saucepan over medium heat and reduce by 2/3 (or to about 1 cup). Pour the wine over the strawberries and shake to distribute evenly. Cover and cool in the refrigerator for two or more hours.

2. While the strawberries cool, combine the heavy cream, vanilla and granulated sugar in a large bowl. Using the whisk attachment to a hand-held or stand mixer, mix on high until stiff peaks form. Refrigerate to keep cool if necessary. When finished, spoon the strawberries into plastic tumblers. Top with a dollop of whipped cream and garnish with the pecans.

Successful?

The red wine balances out the natural sweetness of the strawberries. The pecans added some contrast in texture and the whipped cream augmented the dish with a little fun. This dessert is a great for Labor Day backyard barbecues because it serves as a fruity cocktail too: Drink the leftover red wine once the strawberries have been eaten. I'd prepare this dish again, but probably not until next year when strawberries are in season again.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D's Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama's Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
• Beer Brined BBQ Chicken from Jane's Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy's Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
• S'mores Brownies from Alida's Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.