Mascarpone marble cheesecake from Tish Boyle’s The Cake Book. Absolutely delicious! I used just 10 oz of sugar rather than 10.5. I found the method of incorporating the mascarpone needlessly fussy here. There’s no reason you can’t just beat the cream cheese and mascarpone together. They are of similar consistency and should come out smooth. But if that or over-beating is a concern, simply beating the mascarpone on its own first then adding the the cream cheese is fine.
I also skipped the crumbs on the side and opted for lining them with parchment along with the bottom. I baked in a regular cake pan rather than a springform. Un-molding is easy once the cheesecake is fully cooled.
I would probably cut the chocolate down to 6 oz at most, but that’s just my preference as someone who isn’t that crazy about chocolate overall.
This recipe has the easiest, best marbling method for cheesecake that I’ve seen. It’s usually kind of hard to get a good marbling effect on cheesecake by swirling, but using a spoon to pull up the batter is brilliant.
Oooooooh!
The one in Burlington? I’ve looked into it online, but the classes seem so spendy. I guess you think it’s worth the money if you’ve done them several times a year. A friend bought her kiddo a couple classes for the holidays. I think they made bagels and then baguettes. Maybe I should just treat myself.
It is a splurge, but when it’s my turn to pick a little vacation time, the baking school is one of my top choices. For DH there is plenty enough to do in the area that we both get in some Me Time and R&R.
ETA: I should add that thus far, with each class, we’ve been given a 10% off coupon for our next class (valid for a limited time). It helps.
Coupon sweetens the deal! Do you have any recommended 1 day classes that you’ve taken, assuming they repeat? I’ll have to wait for retirement to do one of their 3-4 day classes midweek.
What’s your favorite cookie recipe that does not have gluten (and does NOT use a GF flour replacement?)
They do repeat.
I’ve only done one of the half-day classes: Breakfast Buns. We did two recipes - cinnamon rolls and a sticky bun. While both my sister and I thought the sticky bun was a bust, the cinnamon rolls were amazing. It used a tangzhong, so if you’re looking to have your hand held for that process, that’s an option. Otherwise, just go for what you like to eat or make! I see lots I would be interested in if time and money were no option - many back-to-back in the same day.
Alice Medrich’s peanut butter/sesame clouds. Both the regular versions or the chunky peanut butter clouds version.
The sesame version switches to tahini and sesame seeds.
Alice Medrich’s crunchy double chocolate almond and coconut meringues
Coconut macaroons (either Cook’s Illustrated or Alice Medrich’s with the flakes and the cinnamon lime variation in particular)
Amaretti, pignoli cookies, and other types of almond macaroons that aren’t the Parisian kind (aka “macarons”)
If you don’t mind rice flour:
Salted peanut shorties from Flavor Flours
Oat sablés from Flavor Flours
Lemon bars with a rice flour crust
I like these two chewy almond cookies Almond Cloud and Cranberry-Glazed Chewy Almond Cookies. For a chocolate cookie Payard’s Flourless Chocolate Walnut Cookies though I generally omit the walnuts.
NYT’s Gluten Free Chocolate Chip Cookies with almond flour. I made these for a GF friend once. I loved them!
I was also going to recommend the Payard cookies, which I like with toasted pecans and which are very chocolaty and chewy, and almond macaroons. If you want to avoid nuts, you could add chopped white chocolate or caramelized white chocolate to the Payard cookies. And of course, there are always meringue kisses, which can be flavored innumerable ways and/or have chopped nuts or chocolate folded into them.
Dorie Greenspan’s 3 ingredient almond crackle cookies
They’re awesome, and simple as hell.
I like to fancy mine up by adding an 1/8 tsp ea of almond and vanilla extract and a pinch of salt. DOUBLE the ingredients!
I might need to make those Payard cookies! Thanks all!
I was trying to make this cookie I saw on youtube…
But mine didn’t look anything like hers… FAIL!! Moreover, they taste more like a mini sponge cake, rather than a cookie. Sunshine said she would eat them, anyway.
Oh well…
Those are ladyfingers, so they are indeed sponge cakes, and it can be hard to nail sponge cakes if you don’t make them often.
I had my own DIY KA baking class now that I have a new oven. KA Cheese scones and boy were they dry. The recipe said I would have a sticky dough but it was dry. Maybe because I used medium eggs? Back to purchased croissants for now. Next up Stella Parks ham and cheese scones. I had good luck with them a few years ago.
Curious as to which KA recipe gave you trouble?
I’ve had good luck with this one:
you cannot substitute medium eggs for large eggs 1 to 1.
The amount of liquid in a large egg is more than a medium. if you subbed 1 to 1 w/ medium eggs, no wonder it was too dry.
It sounds as if Ginny used the cheddar and green onion scone recipe, which calls for eggs and warns of a sticky dough. I’ve made those and had them turn out well, so I agree that it was probably the undersized eggs that were the issue.
Those look good. I haven’t tried this recipe, but think I will. Thanks!
