Cake – T.W.O.

Berry Lemon Cheesecake

Published on January 16, 2014July 8, 2014 by T.W.O.5 Comments

Berry Lemon Cheesecake – It’s fluffy, light, refreshing, and savory! Most cheesecakes are dense and filling, which bad, but it’s nice to not feel stuffed after dessert. T.W.O. loved the combination of the lemon, berries, cream cheese and eggs that created a light, mousse-like treat and are excited to share this masterpiece with our readers. We guarantee that this will be a hit at your next dinner party, family barbeque or date night. Cheers Lemon Week!

Ingredients:
 3 cups graham cracker crumbs
 1/3 cup butter, melted
 ½ cup granulated sugar
 2- 8 ounces packages of cream cheese, softened
 2- 8 ounce packages of Neufchâtel, softened
 1 cup granulated sugar
 4 large eggs
 1/3 cup fresh lemon juice
 zest from 1 lemon
 ¼ cup corn starch
 2 cups fresh blackberries
 Fresh whipped cream for topping
Preheat oven to 300ᴼF.
In a bowl, combine graham cracker crumbs, melted butter and sugar. Mix until the crumbs are sticking together. Press crumb mixture in a 9” spring form pan. Make sure that the crumbs are evenly distributed on the bottom and sides. Set aside.

Using a KitchenAid mixer, cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, mixing for about 1 minute each. Before adding an egg, make sure you scrape the sides of the bowl. Add lemon juice and zest and mix for about 3 minutes. Next, mix in cornstarch and beat for an additional 3 minutes until fluffy.

Using a flexible spatula, carefully mix in the berries. You don’t want the berries to break.
Pour the cheesecake mixture in over the graham cracker crust.

Bake for 1 hour or until a toothpick comes out clean. Set on a wire rack to cool for about 40 minutes.

Cover the cheesecake and place in the refrigerator overnight.
When you are ready to serve, add a layer of fresh whipped cream to the top of the cake along with some mixed berries and a lemon garnish!

Happy Lemon Week and Happy Baking!

Pumpkin Coffee Cake

Published on November 19, 2013November 17, 2013 by T.W.O.4 Comments

Pumpkin Chocolate Chip Cookies, Pumpkin Pie, Pumpkin Pancakes, Pumpkin Greek Yogurt…why not add Pumpkin Coffee Cake to the mix? T.W.O. just did that. Check out this savory coffee cake recipe that tastes like the holiday season in every bite! It’s a moist cake that can be enjoyed for breakfast, a snack and even dessert!

Crumb Layer
– ½ cup sugar
– 2 teaspoon cinnamon
– ½ teaspoon nutmeg
– 1 stick unsalted butter, melted
– 1 ½ cups unbleached flour
– Confectioner’s sugar (optional, to sprinkle on top of the cake when done)

Cake Layer
– 1 ½ cups unbleached flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
-1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 teaspoon cloves
– 1 stick unsalted butter, room temperature
-1 cup sugar
– 2 eggs
-1 Tablespoon vanilla
-½ cup sour cream
– ¾ cups Libby’s canned pumpkin

Preheat oven to 350ᴼF.

To Make the Crumb Topping:

Combine sugar, cinnamon and nutmeg in a bowl. Slowly add the melted butter and flour into the mixture. Mix well and set aside.

To Make the Cake:

Cream the butter, sugar in a bowl. (T.W.O. uses a KitchenAid mixer!) Add the eggs, pumpkin, vanilla and sour cream. Make sure all the ingredients are mixed well before adding in the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Once combined, get ready to assemble!

Pour the cake batter into a greased 9” round pan (or a spring-form pan, which makes for a better presentation of the cake!). Make sure the batter is evenly distributed. Add the crumble to the top of the batter and bake for 45 minutes or until a butter knife comes out clean. Allow the cake to cool for 15 minutes before taking it out of the pan.