Cheesecake – T.W.O.

Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd

Published on May 7, 2014June 6, 2014 by T.W.O.2 Comments

Cheesecake – they come in all different flavors, sizes and presentations. Bet you haven’t had a cheesecake with pistachio, goat cheese, honey, lemon curd and crème fraîche. Well if you have – – you are pretty lucky! If you haven’t…don’t worry, T.W.O. has this delicious, flavorful, satisfying Spring dessert recipe for you!

Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd

Ingredients:

For the pistachio crust:
– 1 heaping cup de-shelled, roasted, and salted pistachios
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted

For the filling:
– 1 (11-ounce) log mild goat cheese, room temperature
– 1 (11-ounce) log mild honey goat cheese, room temperature
– 1/2 cup granulated sugar
– 1 cup crème fraîche room temperature
– 3 tablespoons good-quality honey
– 1 teaspoon vanilla extract
– 6 large eggs

For the Meyer lemon cream:
– 1 stick (8 tablespoons) unsalted butter, room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 2 large egg yolks
– 3 teaspoons Meyer lemon zest
– 3/4 cup Meyer lemon juice
– 1/4 teaspoon vanilla extract

Directions:
1. For the pistachio crust, combine pistachios and sugar in food processor until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter. Transfer the crust to a spring form pan.
2. Preheat oven to 400°F. While the oven is heating, refrigerate the crusts until chilled. Bake the crusts for 10 to 12 minutes until set. Cool completely before filling.
3. For the filling, lower oven temperature to 300°F. Combine the goat cheese and sugar in the kitchen aid. Add the crème fraîche, honey, vanilla, mix well. Add the eggs one at a time, and mix until just combined; do not over mix.
4. Add the filling to the top of the pistachio crust. Place the cheesecake in the oven and cook for 30-40 minutes depending on your oven. Remove from the oven and allow to cool to room temperature. Once cooled, put the cheesecake in the oven overnight.
5. For the Meyer lemon curd cream the butter and sugar in a KitchenAid mixer until light and fluffy.. Slowly add the eggs and yolks and beat for 1 minute, until well combined. Add the lemon zest, lemon juice, vanilla. Note: The mixture will become curdled and lumpy – – – don’t be alarmed!
6. Transfer the mixture to a medium saucepan and cook over medium-low heat, whisking constantly. The cream will become thicker, so be sure to not overcook. Once the curd can coat the back of the spoon, transfer to another bowl and press plastic directly on the surface. Let cool at room temperature. Add to the top of the cheesecake and let it refrigerate for a couple hours.
7. When you are ready to serve, top with pistachios and a lemon slice….bon appetite!

Happy Baking!

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!

Chocolate Cheesecake Bars

Published on December 19, 2013December 19, 2013 by T.W.O.5 Comments

This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!

Ingredients:

– 1-12oz package chocolate chips
– ¼ cup butter
– 2 cups Oreo crumbs
– 1-8oz cream cheese, softened*
– 1-8oz Neufchâtel, softened
– 1-14oz sweetened condensed milk
– 2 teaspoon vanilla extract
– 1 egg

Preheat oven to 350ᴼF.

Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.

Using a KitchenAid (or handmixer), beat the cheese until fluffy. Add in milk, eggs and vanilla. Mix for about 5 minutes.

Pour the mixture into the pan. Top with the left over crumb mixture.

Bake for 25 minutes or until a butter knife comes out clean.

Remove the bars from the oven and set to cool for about 20 minutes. Refrigerate overnight for best results!!

Enjoy! T.W.O. signature

Pumpkin Cheesecake

Published on November 21, 2013November 19, 2013 by T.W.O.Leave a comment

Need a recipe for the holidays that will really impress your guests? Well, T.W.O. has the perfect solution for you – Pumpkin Cheesecake. It’s a moist, creamy and delectable cake that will compliment any meal. There is even better news too – you can make it the night before so you don’t have to worry about baking the day of your dinner party!

Ingredients

Crust:
– 1 ¾ cups graham cracker crumbs
– 3 tablespoons light brown sugar
– ½ teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 1 stick butter, melted

Cheesecake filling:
– 2 (8-ounce) packages cream cheese, room temperature
– 1 (8-ounce) packages Neufchâtel, room temperature
– 1 (15-ounce) can pureed pumpkin
– 3 eggs plus 1 egg yolk
– ¼ cup sour cream
– 1 ½ cups granulated sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– ½ teaspoon ground cloves
– 2 Tablespoon all-purpose flour
– 1 teaspoon vanilla extract

Preheat oven to 350ᴼF.

In a bowl, mix the graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Create crust by pressing this mixture to the bottom and sides of a 9-inch springform pan. Put aside.

Using a mixer (T.W.O. uses a KitchenAid mixer), beat cream cheese until smooth. It is important to make sure your cream cheese is room temperature so the filling doesn’t contain chunks of cream cheese. Add in eggs, yolk, pumpkin, sour cream, sugar, vanilla, cinnamon, nutmeg and cloves. Mix well. Slowly combine flour into the filling mixture.

Pour the filling into the springform pan, and make sure it’s evenly distributed. Put a bowl of water on the bottom wrack of the oven. This helps prevent any cracks in your filling. Place the cheesecake in the oven for about 1 hour or until a butter knife comes out clean. Set aside and let cool for 30 minutes. Cover the cake and place in the refrigerator for a minimum of 4 hours. T.W.O.suggests leaving it overnight.

Once you are ready to eat, add some whipped cream to the top of the cake, garnish with a sprinkle of cinnamon and serve! Don’t be surprised if people ask for seconds or get caught eating it for breakfast! T.W.O. did!