All my BEST Home Baking Resources to Help You Grow Your Baking Skills and Home Bakery Business

home bakery | home bakery business | home baking business

Hi there fellow Home Baker!

Thought that you might REALLY like to hear about this rad new thing on my blog… It’s a free resource library with my absolute BEST resources in the fields of Home Baking and growing a successful Home Baking Business.

Now, I share many resources, baking tips and LEGIT recipes from my own Home Bakery Business, but there are some documents I don’t want to share with absolutely anyone… I’d rather share them with a fellow Home Baker, like you, who will benefit MOST from these documents. So yes, these documents are very exclusive – all the BEST secrets behind my successful Home Bakery!

These amazing resources are available to my “Cake Snobs” only. You cannot find it anywhere else.

In my Free Library You Can Expect to Find:

Philosophy of Yum (my Home Bakery)’s TOP secret recipes. Typically recipes that were baked literally 1000 times over and have generated thousands of dollars in sales over the last 5 years. I have not shared these recipes with ANYONE before now.

Home Baking Business Tips that have TRANSFORMED my Home Bakery into such a success. This includes guides and tips to make your Home Bakery Stand out from the crowd, sustainable approaches to sales without needing to pay for advertising. Because, as all home bakers know, we don’t have masses of capital to invest in advertising campaigns or expensive websites.

Lastly I also share tools and tips to help you become THE BEST HOME BAKER YOU CAN POSSIBLY BE. If you engage in these, I guarantee that you will grow as a baker like you never have before. It’s how I have grown into the baker I am today without ever paying to study desserts/pastry/baking/chef etc.

home baking tips | home baking recipes | home baking to sell

I then also have resources to push you further as a Home Baker – like learning HOW to develop your own recipes. The aim is to equip you and give you tools so that you can explore and create your own UNIQUE bakes 

As I’ve said earlier, these resources are exclusively ONLY available to my “cake snobs”. I would absolutely LOVE to have you on board so that you can benefit from these amazing resources!

So… Are you ready to reach your full potential as a Home Baker?

I look forward to chatting with you soon!

Aurelia 🙂

Hi! I’m Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips

Sugar Free, Greek Yogurt Pancakes with Berry Compote

Sugar Free, Greek Yogurt Pancakes with Berry Compote

 Sugar Free Pancakes – WHY?

Sugar Free Pancakes are AMAZING! Be open minded and hear me out. Just imagine if they taste just as good as traditional, sugar loaded pancakes…

And they DO.

Now, obviously cake needs to be decadent and far from innocent (in my opinion). It has to give me a “yum-high”! When it comes to breakfast though, I am quite a health nut.

Fibre, nutrients and blood sugar are on the very top of my breakfast priority list. I need something that will keep me full for a long time, is packed with vitamins and nutrients and also very good for my digestive system.

There is something I NEVER compromise on though, no matter what. That is YUM factor. If the first bite of my food doesn’t at least make me moderately emotional, I’ll stop eating it and find something else. Thus, YUM factor is also right up there on my breakfast priority list.

sugar free pancakes | sugar free pancake recipe | healthy breakfast | healthy pancakes


Recipe Introduction

Spring has recently sprung in South Africa. While most folks get excited about the warmer weather, I spend my mornings freaking out over the gorgeous display of berries in the grocery stores! I’ve been bursting to make a yum-high breakfast with berries and guest posting on Beate’s Blog was just the perfect opportunity.

Pancakes are generally considered to be a breakfast food. However, they are typically loaded with sugar, no fibre and topped with syrup. Now although this brings immense emotional gratification (like my recipe for Red Velvet Pancakes With Billionaire’s Bacon!!), I always know that my body will get me back later.

Stigma says you have to choose either health OR yumminess. Honestly, you don’t – you can have both! These Sugar Free, Greek Yogurt Pancakes are the perfect evidence!

They are entirely sweetened with fruit inside the batter, but still have a glorious texture and flavour. Paired with the tangy berry compote and smooth cream cheese topping… Just YUM! I could only manage to eat about 2/3 of my stack and I was full till lunch. Amazing.

My conscience was also very happy knowing that I ate a heap of fruit without even really noticing – since this recipe tastes like dessert. Total win-win-win!

This recipe makes enough for 2, so surprise someone special with this beautiful (and secretly uber wholesome) breakfast!

sugar free pancakes | sugar free pancake recipe | healthy breakfast | healthy pancakes

 

Sugar Free, Greek Yogurt Pancakes with Berry Compote
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 - 3
Ingredients
FOR THE BERRY COMPOTE
  • 60 g Strawberries
  • 60 g Blueberries
  • 30 g Honey
  • Juice from ½ Lemon
FOR THE PANCAKES
  • 1 Ripe Banana (90 g flesh)
  • ¼ cup Unsweetened Apple Sauce (60 g)
  • 1 tsp Vanilla Extract
  • ½ cup Plain Greek Yogurt (120 g)
  • 4 tsp Salted Butter (20 g), melted
  • ½ cup Wholewheat Flour (75 g)
  • 1 tsp Baking Powder
  • ¾ tsp Salt
FOR THE CREAM CHEESE TOPPING
  • 80 g Medium Fat Plain Cream Cheese
  • 80 g Plain Greek Yogurt
Instructions
  1. Start by making the berry compote. Place the berries, honey and lemon in a saucepan over medium heat. Mash some of the berries with a fork as they cook down.
  2. Simmer the compote for 5-8 minutes till slightly thickened. Remove from the heat and leave to cool.
  3. Mash the banana in a medium mixing bowl with a fork or potato masher till completely smooth.
  4. With a balloon whish, stir in the apple sauce, yogurt, vanilla and melted butter.
  5. Sift the flour, baking powder and salt directly into the bowl. Stir with the whisk till just combined. The batter will be quite thick.
  6. Heat a large frying pan over medium heat. Lightly grease the pan once it is hot.
  7. Place dollops of batter in the pan and smear them out a bit with the back of a spoon (circular motion), since the batter is too thick to spread out by itself.
  8. Be patient and let them cook through. The fruit in the batter ads a lot of moisture, so they take a bit longer to cook than traditional pancakes.
  9. After about 3-4 minutes, the outer edges should be cooked with just a bit of shiny batter in the centre. Flip and cook on the other side for another 2-3 minutes.
  10. To make the cream cheese topping, simply beat together the cream cheese and yogurt till smooth. Add half of the berry compote to the cream cheese mix in separate blobs. Mix through very lightly to get a beautiful ripple effect.
  11. Stack your pancakes with berry ripple cream cheese in between the pancakes. Top with the reserved berry compote and more fresh berries.
  12. Stuff your face AND be healthy! Yay!

 

Please tag #philosophyofyum if you make them – I would love to see!

What is YOUR FAVOURITE Healthy breakfast?

Thanks for reading!

Aurelia 😊

 

Hi! I’m Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




POPULAR RECIPES

Top secret recipe for CHOCOLATE CUPCAKES! Super moist, creamy, soft and chocolaty! Absolutely divine...
Bran muffin recipe | Bran muffins with molasses | Bran muffins healthy
Perfect Lemon Meringue Pie that is FULL of lemon goodness and not overly sweet. EASY to make and foolproof!
Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake has kind of built up this rep of being one of thee most delicious things I make in my Artisan Home-Bakery. And I humbly, completely agree. I don’t necessarily see it as MY super creation. It just kind of happened that this recipe picked me as a friend and I SO LOVE this friend!

Completely objectively speaking – this chocolate swirl cheesecake has changed my life. I am eternally grateful to have been transformed and humbled by its severe yumminess.

chocolate swirl cheesecake

The Story Behind My Chocolate Swirl Cheesecake

My late sister (Leaan) is generally acknowledged to be one of the rad-est human beings to have ever existed. She loved with her whole heart; she had an ability (and capacity) for understanding the most complex people. Leaan also loved to bask in the beauty and FUN of God’s creation!

Semi-melancholic and semi-hermit that I am, she made it her mission to get me out of the house and experience LIFE! There was always some random garden, gallery, coffee shop, restaurant, view, street or park that she wanted me to see.

One weekend my husband was out of town. By now she knew full well that I would spend the entire weekend indoors… working or playing computer games. Leaan had a grand plan up her sleeve though!

She arrived at our home at 10h00, unannounced, and politely informed me that she was kidnapping me for the day 😊 She was not interested in all my excuses, because she will use force if necessary to get me out of this house. Reluctantly I agreed to go with her, even though she refused to tell me where we were going!

We got into her bright, royal blue VW CitiGolf and we were off! As we got closer to our mystery destination I became increasingly more concerned. We were going deeper and deeper into some random industrial park. Since it was a Saturday, all the industries were closed and the streets dead quiet…

The expedition looked like a total dud to me so far, but I decided to trust her. We parked in the street, surrounded by lifeless, windowless, gray warehouses.

We walked across the street to what seemed to be a cute-ish coffee shop with pretty ribbons hanging over the awning. The name was “Boere Sjiek” which means “Farmers Chic” in Afrikaans. There weren’t really any clues outside to prepare me for what was lying ahead. And then the doors opened…

vintage coffee shop - boere sjiek

My jaw dropped.

I

Was

AMAZED!!!

A WONDERLAND of scents, colours and sounds!

The entire warehouse was packed to the brim with an opulent cornucopia of chandeliers, antique furniture, glorious bouquets of fresh flowers, EXQUISITE crockery, vintage clothing, paintings, mirrors and enrapturing table displays. Magic upon magic upon magic!

AND, of course, there was the most beautifully festive cake display in history!! Tall layer cakes decorated with fresh roses, tarts, cupcakes, pastries, quiches etc. I was gawking at everything like a 5-year-old!

After oooh-ing and ahhh-ing over all the beauty, we sat down to enjoy some cake. We shared something savoury and something sweet – going halfsies is how we roll! Best of both worlds.

Our dessert selection was the Oreo Cheesecake. Oreo cookie crust, with marbled baked cheesecake and ganache on top. It was fantastic!!

It took about 2 months of reminiscing before I decided I had to eat this cheesecake again. I would definitely try and make it myself this time around though…

Chocolate Swirl Cheesecake Development

 

chocolate swirl cheesecake recipe | baked chocolate cheesecake

As much as I love Oreos, the added icing from the cookies in the crust makes it a tad too sweet for me. As you know I’m very partial to balance in baked goods. Dominant flavour, not sweetness. For this reason, I opted for my favourite chocolate cheesecake pastry instead of crushed Oreos.

The baked cheesecake part is my own Baked Vanilla Cheesecake of which some is turned into chocolate cheesecake and marbled together.

The ganache topping, I made with Dark Couverture Chocolate from Cocoafair – my favourite local Chocolaterie. The Dark Chocolate ganache is less sweet and more chocolaty 😊 A contrasting, white chocolate drizzle completes the look of the Chocolate Swirl Cheesecake beautifully.

So, How Does It Taste?

For a completely objective opinion, I’ll share a Google Review from one of my clients, Silke Rittershaus:

“We all agreed, this is the best cheesecake we ever had. My husband and his friend normally don’t eat dessert. But from the Chocolate Swirl Cheesecake both of them eat even two slices! With every bite, you indulge yourself. The cheesecake is moist and very creamy and the chocolate crust fits perfectly to this cheesecake. The taste of the whole composition is incredibly delicious. It’s really hard to stop eating, you just want to have more of this heavenly treat 😊”

chocolate swirl cheesecake | chocolate cheesecake recipe | baked cheesecake recipe

Silke’s husband, Axel, was kind enough to send me the photo a cheesecake slice! Just look at that creamy, dreamy texture… Yummmm…

After all of this, I hope you are convinced that you should make this Chocolate Swirl Cheesecake!

The only advice I would give is that you READ MY PERFECT CHEESECAKE MANUAL FIRST, before diving into the recipe! These tips will prep you for making your own flawless Baked Cheesecake.

My Perfect Cheesecake Manual covers all the essential tips you need to avoid any cracks, curdling, sinking etc. I also discuss an alternative method to the traditional (and indiscreetly tedious) water bath baking method.

Open the Perfect Cheesecake Manual in a separate tab and give it a read. Remember, method determines at least 50% of the quality of your bake! Method matters.

Without further ado, here is the recipe for one of the gems of my Artisan Home-Bakery (Philosophy of Yum) – Baked Chocolate Swirl Cheesecake!!

Chocolate Swirl Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 inch Cake
Ingredients
FOR THE PASTRY:
  • 170 g All-Purpose Flour
  • 40 g Cocoa Powder
  • 70 g Pure Icing Sugar
  • pinch of salt
  • 130 g Salted Butter, ice cold & cubed
  • 50 g Egg Yolks (about 2 ½ egg yolks)
  • ½ Tbsp Vanilla Extract
FOR THE CHEESECAKE:
  • 950 g Medium Fat Cream Cheese (25% fat), at room temperature
  • 320 g White Sugar
  • 5 g Salt
  • 4 X-Large Eggs (240 g)
  • 250 ml Sour Cream
  • 40 ml Water
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Cocoa Powder
  • 1 Tbsp Water
FOR THE DARK CHOCOLATE GANACHE:
  • 110 g Whipping Cream
  • 1 tsp White Sugar
  • 90 g Dark Chocolate (at least 65% Cocoa Solids)
FOR DECORATION:
  • 20 g White Chocolate
Instructions
FOR THE PASTRY:
  1. Follow instructions as specified in Cheesecake Pastry Post. Includes detailed instructions and photos!
FOR THE CHEESECAKE:
  1. Place the room temperature cream cheese in the bowl of your stand mixer. With the paddle attachment, beat the cream cheese on medium low speed till smooth.
  2. Add in the sugar and salt. Beat on medium low speed for 30 seconds. Leave to stand for 5 minutes and beat again till smooth.
  3. Scrape down the paddle, sides and bottom of the bowl. Beat again till smooth.
  4. From here on out ONLY mix on the lowest and slowest turtle speed possible. If your mixer doesn’t have the option to go very slow, then do the rest by hand.
  5. Crack all the eggs in a separate bowl. Stir lightly with a fork till the yolks are broken.
  6. Pour more or less 1 egg at a time into the cream cheese mixture with the mixer going on its slowest speed, or stir by hand. It is crucial to not whip in any air.
  7. Add the remaining egg in in 3 sessions. Don’t watch it the whole time, you will be SO tempted to increase the speed. It is a great opportunity to spend some time on pinterest or learn a language on the Duo Lingo App (I’ve become 7% more fluent in French, just from cheesecake mixing time! Haha!).
  8. Before mixing in the last egg, scrape down the sides and bottom of your bowl thoroughly and mix again on lowest speed.
  9. Stir in the sour cream, water and vanilla by hand because the mixer takes forever to incorporate the liquid.
  10. Pour the cheesecake mixture into the semi-baked pastry. If you are making chocolate swirl cheesecake, keep back about 1/7 of the mixture. Stir 2 tablespoons of sifted cocoa powder + 1 Tablespoon water into the left-over cheesecake mixture till fully combined.
  11. At this point, start boiling a full kettle of water.
  12. Dollop/pour the choc cheesecake mixture over the vanilla cheesecake mixture in the tin.
  13. With a chopstick, carefully make vertical circles in the cheesecake mixture (with wrist movement – like you are beating something with a balloon whisk) so that the 2 tones are marbled together slightly. Turn your tin as you go around the perimeter. I usually make one wide circle around the outside and one smaller circle inside it. To finish off, I swirl just the top surface again so it looks pretty.
  14. Place the cheesecake in the center of your oven. Fill the empty roasting tray with just boiled water. Bake for 1 hour.
  15. Turn the cheesecake 180 degrees around in the oven. Bake for another 35 minutes. Switch off the oven with the cheesecake still inside and the door still closed.
  16. After 10 minutes, leave the oven door ajar. Leave the cheesecake inside for 1h30.
  17. Remove from the oven and leave to cool at room temperature for 1 hour. Transfer to the fridge and leave to cool overnight.
FOR THE GANACHE:
  1. The next morning you can decorate the cheesecake! There may be some condensation on the surface of the cheesecake; dab the surface with some paper towels to absorb the moisture.
  2. Heat the cream and tsp of sugar in a saucepan to simmering point. Pour it over the finely chopped chocolate. Leave to stand for 2 minutes, stir till smooth. Pour over the cheesecake immediately. Tilt the pan till the whole surface is covered in chocolate ganache. Refrigerate for 5 minutes.
  3. In the meantime, melt the 20 g of white chocolate in the microwave in a mug – 30 seconds at a time. Stir thoroughly every 30 seconds. Keep going till it is fully melted. Place a small plastic sandwich bag over a cup with one corner facing down. Transfer the melted chocolate into the sandwich bag. Aim for the bottom corner!
  4. Remove the cheesecake from the fridge. Snip a tiny bit of the end off the corner chocolate baggie. Drizzle over the cheesecake any way you like. I like circles.
  5. Carefully push up the bottom of the tin all around the cheesecake to loosen the sides. Place the cheesecake on top of the middle of a wide-bottomed mug or sturdy glass, gently pressing down the sides of the tin.
  6. Lift the bare sided cheesecake back onto your work surface. Slide a large, smooth edged knife under the pastry to loosen the cheesecake from the bottom of the tin. I like to go all around the edges first before attempting to loosen the center-bottom. Push the cheesecake gently, with a cupped hand, onto your cake stand/cake board/serving platter.
  7. Cut slices with a hot, dry knife. Enjoy!!!

Thanks so much for stopping by! Please let me know how you get on by using #philosophyofyum or even tagging me @philosophyofyum on Instagram because I would just love to see!

chocolate swirl cheesecake recipe | baked cheesecake recipe | perfect baked cheesecake recipe

The next few posts are going to be quite different. I’m planning to do a thorough series on Baking Business Tips etc. But first there might be another recipe for a locally inspired treat!

Chat soon!

Aurelia 😊

 

Hi! I’m Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




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Vanilla Cheesecake

Vanilla Cheesecake

Vanilla Cheesecake – Pure Bliss!

Vanilla Cheesecake is one of the most glorious desserts on earth. Fact. Tangy, creamy, smooth and rich. Paired with a sharp fruit compote, it is even better! Total, TOTAL bliss. Oh, and let’s not forget the buttery crust!

If you’ve read my previous posts in my Perfect Cheesecake Series, you will know that I was absolutely petrified of making baked cheesecake – for yeeeears. There are so many things that can go wrong with baked cheesecake. It can sink, curdle and crack or (on the other side of the spectrum) you can be too gentle and end up with an undercooked cheesecake.

In most cooking/baking shows, we constantly see all the dramas and dangers surrounding the humble cheesecake. BUT, you honestly don’t need to be afraid – at all!

Let’s Get Technical

A perfect baked Vanilla Cheesecake is, seriously, super straight forward.

The method is simple.

The ingredients are simple.

The only advice I would give is that you READ MY PERFECT CHEESECAKE MANUAL FIRST, before diving into the recipe! These tips will prep you for making your own flawless Baked Vanilla Cheesecake.

My Perfect Cheesecake Manual covers all the essential tips you need to avoid any cracks, curdling, sinking etc. I also discuss an alternative method to the traditional (and indiscreetly tedious) water bath baking method.

Open the Perfect Cheesecake Manual in a separate tab and give it a read. Remember, method determines at least 50% of the quality of your bake! Method matters.

vanilla cheesecake | perfect cheesecake | cheesecake recipe | baked cheesecake recipe

My Vanilla Cheesecake Recipe Development

There are many takes on baked vanilla cheesecake. Many folks insist on using only cream cheese, eggs and sugar. I do feel that the cake ends up being a bit TOO cheesy though. Obviously a cheesecake needs to be cheesy, but I love it when the flavour is mellowed out just a tad with some cream inside the batter.

The first vanilla cheesecake I made was a recipe by Tyler Florence. He is constantly on a quest to make the ULTIMATE of something. My kind of person! His vanilla cheesecake recipe contained sour cream which gave the cheesecake a beautiful tang.

The addition of sour cream also rounded out the flavour of the cream cheese wonderfully! His recipe contained a bit too much sour cream for me though. Sorry Tyler!

I also tried a recipe by Gemma Strafford once. It was lovely, but I really missed the tang of the sour cream.

Some more influence came along from Ashlee Marie. Her recipe didn’t use any cream or sour cream inside the batter, but her baking and mixing methods for vanilla cheesecake were life changing.

For the cheesecake pastry, refer to my previous post in my Perfect Cheesecake Series – click here. I’ll include another link inside this vanilla cheesecake recipe (further down) when you will need it.

I utterly ADORE this vanilla cheesecake recipe… It’s a New York Style Cheesecake; buttery vanilla pastry with super creamy, dense (but not too dense), smooth and tangy cheesecake. Deeeeelectable!

It can be eaten as is, or you can top it with a fruit compote of your choice. A mixed berry compote hits the spot for me, so I’ve decided to include that in the recipe.

Here is my ULTIMATE Baked Vanilla Cheesecake Recipe!

Vanilla Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 inch cheesecake
Ingredients
FOR THE PASTRY:
  • 210 g All-Purpose Flour
  • 60 g Icing Sugar
  • 130 g Salted Butter, cold and cubed
  • 50 g Egg Yolks (about 2 ½ egg yolks)
  • ½ Tbsp Vanilla Extract
FOR THE CHEESECAKE:
  • 950 g Medium Fat Cream Cheese (25% fat), at room temperature
  • 320 g White Sugar
  • 5 g Salt
  • 4 X-Large Eggs (240 g)
  • 250 ml Sour Cream
  • 40 ml Water
  • 1 Tbsp Vanilla Extract
FOR THE WHITE CHOCOLATE GANACHE:
  • 35 g Cream
  • 40 g White Chocolate
FOR THE BERRY COMPOTE:
  • 100 g Blueberries
  • 100 g Strawberries (passion fruit use 2 tubs (230 g) total)
  • 120 g sugar (passion fruit use 70 g)
  • Tiny pinch salt
  • 1 Tbsp Lemon Juice
  • 45 g Water
  • 13 g Corn Flour
Instructions
FOR THE PASTRY:
  1. Refer to my previous post, Cheesecake Pastry, for instructions.
FOR THE CHEESECAKE:
  1. Preheat your oven to 300˚F/150˚C and move an oven rack to the center of your oven. Place the largest roasting tray you have on the bottom rack of your oven.
  2. Use a stand mixer to make this vanilla cheesecake. Do not use a hand mixer. If you don’t have a stand mixer, then rather mix the batter by hand. Place the room temperature cream cheese in the bowl of your stand mixer. With the paddle attachment, beat the cream cheese on medium low speed till smooth.
  3. Add in the sugar and salt. Beat on medium-low speed for 30 seconds. Leave to stand for 5 minutes and beat again on medium-low speed till sugar is dissolved (30 seconds).
  4. Scrape down the paddle, sides and bottom of the bowl. Beat again on medium-low speed till smooth (30 seconds).
  5. From here on out ONLY mix on the lowest and slowest turtle speed possible. If your mixer doesn’t have the option to go very slow, then do the rest by hand.
  6. Crack all the eggs in a separate bowl. Stir lightly with a fork till the yolks are broken.
  7. Pour more or less 1 egg at a time into the cream cheese mixture with the mixer going on its slowest speed, or stir by hand. It is crucial to not whip in any air.
  8. Add the remaining egg in in 3 sessions. Don’t watch it the whole time, you will be SO tempted to increase the speed. It is a great opportunity to spend some time on pinterest or learn a language on the Duo Lingo App (I’ve become 7% more fluent in French, just from cheesecake mixing time! Haha!).
  9. Before mixing in the last egg, scrape down the sides and bottom of your bowl thoroughly and mix again on lowest speed.
  10. At this point, start boiling a full kettle of water on the side.
  11. Stir the sour cream, water and vanilla into the cheesecake batter by hand because the mixer takes forever to incorporate the liquid.
  12. Pour the vanilla cheesecake batter into the semi-baked pastry.
  13. Place the cheesecake in the center of your oven. Fill the empty roasting tray with just boiled water. Bake for 1 hour.
  14. Turn the cheesecake 180 degrees around. Bake for another 35 minutes. Switch off the oven with the cheesecake still inside and the door still closed.
  15. After 5 minutes, leave the oven door ajar. Leave the cheesecake inside the switched off oven for 1h30.
  16. Remove from the oven and leave to cool at room temperature for 1 hour. Transfer to the fridge and leave to cool overnight.
FOR THE BERRY COMPOTE:
  1. Place the berries, sugar, lemon juice and salt in a saucepan over medium heat. Allow to cook for 5 - 7 minutes till the sugar is dissolved. Smash some of the berries with a fork during the cooking process.
  2. In a small bowl, dissolve the corn flour in the water. Add it to the cooking berries while stirring constantly. Allow to cook for about 2 minutes, while stirring, so that the corn flour gets cooked through. The compote should be thickened. Set aside to cool.
FOR THE GANACHE:
  1. The next morning you can decorate the cheesecake! There may be some condensation on the surface of the cheesecake; dab the surface with some paper towels to absorb the moisture.
  2. Heat the cream and tsp of sugar in a saucepan to simmering point. Remove it from the heat and pour it over the finely chopped white chocolate. Leave to stand for 2 minutes, stir till smooth. Refrigerate for 20 minutes.
  3. Once cool, whip till fluffy and white (about 30 seconds).
FINISHING THE VANILLA CHEESECAKE:
  1. Spread the whipped white chocolate ganache in a thin, even layer on top of the vanilla cheesecake. Refrigerate till the ganache is set - about 10 minutes. This ganache layer will prevent the fruit compote from seeping into the cheesecake.
  2. Top the white chocolate ganache with your cooled berry compote and spread it out evenly.
  3. Carefully push up the bottom of the tin all around the cheesecake to loosen the sides. Place the cheesecake on top of a mug or sturdy glass, gently pressing down the sides of the tin.
  4. Lift the bare sided cheesecake back onto your work surface. Slide a large, smooth edged knife under the pastry to loosen the cheesecake from the bottom of the tin. I like to go all around the edges first before attempting to loosen the center-bottom. Push the cheesecake gently, with a cupped hand, onto your cake stand/cake board/serving platter.
  5. Cut slices with a hot, dry knife. Enjoy!!!

Please let me know how you get on by using #philosophyofyum or even tagging me @philosophyofyum on Instagram because I would love to see your bakes!

In my next post we’ll be making Chocolate Swirl Cheesecake 😀 ooooooh yeah…

 

Chat soon!

Aurelia 😊

Hi! I’m Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow
Cheesecake Pastry Recipe – With 2 Flavour Variations!

Cheesecake Pastry Recipe – With 2 Flavour Variations!

Cheesecake Pastry

Cheesecake Pastry was not something I grew up with at all! Come on, we all mostly eat cookie crust cheesecakes – and they truly are fantastic! Who can ever manage to figure out if they like cheesecake’s crust or filling more?? BOTH are super delicious.

The slightly crunchy texture of the crust along with the flawlessly smooth cheesecake filling is the highlight of Dessert World.

BUT, did you know that Cheesecake Pastry was actually the original crust used by the clever Greeks and Romans? (Read more about the history of cheesecake).

Since they are generally considered as geniuses, I always knew deep down that cheesecake pastry might be something to look into.

Honestly, my decision to start making cheesecake with a cheesecake pastry base was due to the nature of my Home Bakery. I had to figure out how to make a crust sturdy enough to handle being moved over to a disposable cake board.

perfect cheesecake | cheesecake pastry | chocolate swirl cheesecake

Crushed cookie bases are quick to prepare, but super difficult to transfer to a different dish, serving platter, cake board etc. Typically, you leave the cheesecake on the bottom of your springform cake tin and use it as a “cake board”.

Problem with this idea is that I can’t exactly expect my clients to return my cake tin’s bottom. Too tedious for them and me. Cheesecake Pastry is much sturdier and still contains gorgeous butter, so you aren’t missing anything!

What Makes Cheesecake Pastry Different?

There are a few differences between cheesecake pastry and regular shortcrust pastry. Cheesecake pastry typically contains more egg, because egg is a great binding agent. It provides extra strength and stability to the pastry.

I would even go so far as to say it provides a small amount of elasticity. Shortcrust pastry, in my opinion, needs to pretty much have the texture of shortbread. I did a very thorough post on Shortcrust Pastry earlier this year.

It might be a bit unorthodox, but I like to add vanilla extract to my cheesecake pastry instead of water. It really bumps up the flavour and compliments the cheesecake so beautifully!

cheesecake pastry recipe plain or chocolate

Perks of Using Cheesecake Pastry

  • The biggest perk for me is that it protects the cheesecake during baking. It COMPLETELY eliminates the risk for over-cooked/browned/curdled edges around the cheesecake.
  • It keeps the cheesecake moister during baking since the delicate cheesecake filling never touches the hot and dehydrating aluminium sides of the tin.
  • As I mentioned before, it makes the finished cheesecake a BREEZE to transfer onto a cake board or cake stand without lending out your tin’s bottom.
  • It really is super delicious! Since I’ve switched to cheesecake pastry, I’ve never had the desire to go back to crushed cookie bases.
  • It is really not difficult at all! In a food processor, it really takes like 5 minutes. I’m going to give you step by step instructions so that you can also make your own cheesecake pastry!

cheesecake pastry recipe | pastry recipe | cheesecake chocolate pastry | cheesecake pastry

*SUPER IMPORTANT!! Before you make this Cheesecake Pastry and proceed with making a Baked Cheesecake, I strongly urge you to read my 6 TOP TIPS FOR PERFECT CHEESECAKE.

Cheesecake Pastry - Plain or Chocolate
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 inch base
Ingredients
  • 210 g All-purpose Flour (sub 40 g cocoa if making chocolate pastry)
  • 60 g Pure Icing Sugar (use 70 g if making chocolate pastry)
  • 130 g Salted Butter, cold and cubed
  • 50 g Free-range Egg Yolks (about 2 ½ egg yolks)
  • ½ Tbsp Vanilla Extract
Instructions
  1. Place flour (and cocoa powder if making choc pastry) in a food processor. Cut the butter into a 1 cm dice and add to the food processor. Try to distribute the cubes of butter evenly in the flour so that they don’t stick together.
  2. Process on high speed until resembling even bread crumbs.
  3. Add icing sugar and process for about 10 seconds on high speed.
  4. Add the egg yolks and vanilla. Process on high speed for about 15 seconds. The pastry will not form a ball inside the processor.
  5. cheesecake pastry process
  6. Pour the crumbly mixture onto a work surface – do not add any extra liquid! Press all the crumbs together and press the pastry together till more or less smooth. This should take only about 3 minutes. Form the pastry into a ball and squash it flat to a 2 cm thickness.
  7. Wrap the pastry in cling wrap and refrigerate it for 15 minutes.
  8. Cut a 30 cm x 30 cm square of non-stick parchment paper. Place the chilled pastry on the paper and roll out to an EVEN 3mm thickness, roughly in a circular shape. The parchment paper makes it super easy to turn the pastry when rolling!
  9. Spray/butter the inside of your 9 inch (22,5 cm) tin. Place the loose bottom face side down onto the pastry. Cut around the sides of the tin’s bottom and also at 12, 3, 6 and 9 o’clock to divide the excess pastry into 4 strips.
  10. Remove the strips one by one and place to one side. Press down on the tin’s bottom so that the pastry squishes out slightly underneath. I find this little lip of pastry helps to combine the pastry on the sides with the pastry on the bottom.
  11. Flip the parchment paper and tin’s bottom. Peel away the paper.
  12. Drop your tin’s bottom back into your tin and fill in the sides of the tin with your pastry strips using your fingers. Do not worry about a smooth finish just yet.
  13. Preheat your oven to 180ᵒC/350ᵒF.
  14. Place your tin in the freezer for 5 minutes. Remove from freezer and smooth the edges and bottom with a metal spoon. Return to freezer for a further 10 minutes or until frozen solid.
  15. Line the entire tin with heavy weight foil (enough to go up over the sides. Leave no pastry exposed) and smooth it onto the pastry). Be sure to press the foil down very snugly into the corners of the cheesecake pastry. Run your finger over the top edge as well to maintain the shape of the pastry during baking.
  16. Fill the cavity with dry baking beans (I prefer rice).
  17. Bake one notch below the center of your oven for 35 minutes, turning after 15 minutes.
  18. Remove from the oven and leave to stand (with foil and rice still inside) for 10 minutes.
  19. Remove the foil and rice and proceed to fill with cheesecake filling. Bake again for as long as your cheesecake recipe states.

I trust that these simple an thorough steps will enable you to make your own amazing cheesecake pastry! Please let me know how you get on by using #philosophyofyum or even tagging me @philosophyofyum.

In my next post we’ll be making Vanilla Cheesecake with a fresh fruit compote 😀

Chat soon!

Aurelia 😊

Hi! I’m Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




POPULAR BAKING TIPS

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Pear, Apple & Blueberry Muffins

Pear, Apple & Blueberry Muffins

Pear, Apple & Blueberry Muffins were one of my first big successes in my bakery. I’ve sold tons of them to local coffee shops and deli’s. They are just so delicious!

I know you guys have really enjoyed my muffin recipes, so I thought it’s about time that I share another one with you. Plus, the last few posts have been so laden with chocolate, it’s like I can hear my blog whispering to me, asking for something more wholesome… So here you go! Now we can all feel better about ourselves again!

Now if you’ve been following my blog for a while you will know that I have a very sentimental attachment to muffins. My mother used to bake fresh muffins for my sister and I on very special holidays like youth day! I have such grand memories of the beautifully laid breakfast tray, complete with a flower from our garden and fruit juice in a wine glass. We felt like queens!

These Pear, Apple & Blueberry muffins are so light, tender and moist! Great muffins for an on-the-go healthy breakfast. The crunchy cinnamon sugar crust on top pairs perfectly with the muffin's soft crumb underneath. And the bursts of fresh, dark blue-purple blueberries throughout the muffins just makes you swoon!

Recipe Introduction

I am a huge fan of putting a lot of fruit in muffins because it adds much needed fibre to your breakfast. The added moisture and flavour is also fantastic. I LOVE the idea of eating a muffin on the run that doesn’t need any butter or jam. These Pear, Apple & Blueberry muffins are one of those. You can eat it just as it is, no add-ons, and still be completely satisfied and yummified!

Try to use fresh fruit if you can. The texture and flavour of fresh fruit is always WAY better!

If you have concerns about the sugar crust on top of the muffins, do not be alarmed. I used sugar that would have gone inside the muffins anyway and just gave it a promotion to form a crust on top. The muffin itself is not very sweet at all, so the crust really goes with it super duper well.

When it comes to muffins, you really want to mix the batter as little as possible. Once the wet ingredients hit the dry ingredients, STIR gently with a metal spoon, don’t beat it.

These Pear, Apple & Blueberry muffins are so light, tender and moist! The crunchy cinnamon sugar crust on top pairs perfectly with the muffin’s soft crumb underneath. And the bursts of fresh, dark blue-purple blueberries throughout the muffins just makes you swoon!

Pear, Apple & Blueberry Muffins
 
Author:
Serves: 10
Ingredients
  • 220 g Cake Flour
  • 16 g Baking Powder
  • 1 tsp Salt
  • ¼ tsp ground ginger
  • 1 tsp cinnamon
  • 100 g Canola Oil
  • 110 g Milk
  • 110 g Yogurt, plain and low fat
  • 120 g Sugar
  • 1 Egg + 1 Yolk (80 g)
  • 1 tsp vanilla extract
  • 90 g fresh apple, granny smith preferably
  • 100 g fresh pear
  • 80 g blueberries, thawed if frozen
Instructions
  1. Start by preparing the fruit. Chop the fresh apple and pear into approximately a 1,5cm dice (you may toss the fruit in 1 teaspoon of lemon juice, diluted with 1 tablespoon of water, to stop it from browning.) Keep 20 of the blueberries aside for later use. If they were frozen, place them on a piece of paper towel so that most of the excess liquid is absorbed.
  2. Preheat oven to 180ᵒC (355ᵒF).
  3. Grease and line muffin tins with individual baking paper liners (remember the recipe makes 10 large muffins). You can make your own muffin liners just like mine! Click here to see how.
  4. In a small bowl, beat together the eggs, oil, milk, yogurt, sugar and vanilla until smooth. Set aside the wet mixture for a minute or 2 so that the sugar can dissolve.
  5. In the meantime, sift together the flour, baking powder, salt, cinnamon and ginger in a large mixing bowl. Mix all dry ingredients together thoroughly and make a well in the center.
  6. Return to your small bowl of wet ingredients. Beat for another 30 seconds till well combined. Pour the wet mix into the well you created in the dry ingredients. Don’t mix just yet!
  7. Add apple and pear into the well too and mix slowly with a metal spoon until just combined (over-mixing toughens the texture!). Scape down the sides of the bowl with a rubber spatula and lightly stir to combine.
  8. Divide the batter evenly between the 10 lined muffin holes in the muffin tin. Top each muffin with 2 of the reserved blueberries. Sprinkle each muffin with a teaspoon of cinnamon sugar just before they go in the oven.
  9. Bake on the lower rack of your oven for 15 minutes, turning after 10 minutes. Then bake on the higher rack for a further 15-20mins or until golden brown and a skewer comes out clean.

Pear, Apple & Blueberry muffins are best eaten fresh, on the day you make them. The cinnamon sugar crust will go soggy if you try to refrigerate them or keep them in a tupperware. You can do it, but I don’t recommend it.

I really hope you make these yourself at home! If you give this recipe a go, tag me on facebook, twitter or instagram @philosophyofyum. I would LOVE to see!

Chat soon!

Aurelia 🙂

Hi! I’m Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow

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