Brown Sugar Basque Cheesceake

 

Brown Sugar Basque cheesecake is a delicious variation of the classic Basque cheesecake, incorporating the rich flavor of brown sugar for a deeper, caramel-like sweetness. This cheesecake maintains the traditional characteristics of a Basque cheesecake, such as its creamy center and burnt, caramelized top, but the addition of brown sugar gives it a unique twist that enhances its overall flavor profile.

The caramel notes from the brown sugar add complexity, making it a delightful dessert for any occasion!

 

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 80 g brown sugar

- 15 g flour

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Sift in the flour. Gradually fold the sifted flour into the cream cheese mixture until evenly combined, being careful not to overmix.

7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

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Blueberry Basque Cheesceake

A blueberry Basque cheesecake is a delightful twist on the classic Basque-style cheesecake, known for its creamy interior and deeply caramelized top. This version adds a fruity burst from blueberries, which pairs beautifully with the cheesecake’s rich and slightly tangy flavor. 

I absolutely adore Basque cheesecake ever since the first time I baked one. Now, I rarely make traditional cheesecake and instead keep experimenting with different Basque cheesecake flavors. For example, I tried a purple sweet potato version, and it turned out amazing!

Check out my Purple Sweet Potato Basque Cheesecake Recipe LINK

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 25 g flour 

- 60g blueberries 

Instructions:

1. Preheat the Oven: Set the oven to 220°C (425°F).

2. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

3. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

4. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

5. Add Heavy Cream and Blueberry Puree: Pour in the room temperature heavy cream, and stir part of the blueberries. Mix until well combined.

6. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula. Add the remaining blueberries on top for decoration.

7. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and slightly puffed. The center should still be slightly jiggly and the cake has caramelized colour.

8. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

9. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

10. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

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Purple Sweet Potato Basque Cheesecake

Purple sweet potato cheesecake is a vibrant and unique dessert that combines the creamy texture of cheesecake with the natural sweetness and earthy flavor of purple sweet potatoes. This cheesecake is often made using a traditional cheesecake base, incorporating cream cheese, sugar, eggs, and heavy cream, but with the addition of purple sweet potato puree, which not only adds a striking color but also infuses the cake with a subtle sweetness and a hint of nuttiness.

The cake's texture was a bit different due to the starchy nature of the sweet potatoes, which gave it a slightly grainy and sticky quality that was visible but didn’t bother me at all. However, not everyone may enjoy this unique texture, as it is quite different from traditional cheesecake.

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 100 g purple sweet potato puree

- 20 g sweet potato powder 

Instructions:

1. Prepare the Sweet Potato Puree: Cook and mash the purple sweet potato until smooth. Let it cool completely.

2. Preheat the Oven: Set the oven to 220°C (425°F).

3. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

4. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

5. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

6. Add Heavy Cream and Sweet Potato: Pour in the room temperature heavy cream, add the sweet potato puree, and the purple sweet potato powder. Blend until well combined. 

7. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and caramelized. The center should still be slightly jiggly.

9. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

10. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

11. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

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Sweet Buns With Custard and Apples - Drożdżówki z Budyniem i Jabłkami

Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.

Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.

These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.

Ingredients:

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 250 ml milk

- 15g corn starch

- 20g sugar

- 1 egg 

- 1-2 apples

- A dash of cinnamon

Crumble:

- 30 g flour

- 12 g oil

- 20 g sugar

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

   -  Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Add a few slices of cinnamon apple to the custard.

   -  Sprinkle crumbs over apples.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

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Pork Floss Scallions Buns

In Taiwan, pork floss spring onion buns (肉鬆蔥花麵包) are a beloved bakery staple, blending savory and mildly sweet flavors that appeal to both locals and visitors. You'll find these buns in nearly every bakery, from small neighborhood shops to big chains. They’re made from soft, fluffy bread dough and feature a unique filling or topping of pork floss (肉鬆), a light, cottony shredded pork with a subtly sweet and savory flavor, paired with finely chopped spring onions that add a fresh, aromatic bite.

These buns are popular as breakfast items or afternoon snacks. 

In the past, I absolutely hated pork floss, but over time I got used to it. Although I don’t choose to eat it on its own, I don’t mind it if it’s in a dish. I know my husband and son both like it, so I decided to make these buns, and they were a huge hit! I actually enjoyed the taste too. The only thing I would change next time is to add more pork floss and spring onions, as it felt like there wasn’t quite enough.

Ingredients

For the Dough:

- 250 g all-purpose flour

- 4 g active dry yeast

- 120 ml warm milk or water

- 15 g granulated sugar

- ¼ teaspoon sea salt

- 1/2 large egg, beaten (reserve some for egg wash)

- 30 ml avocado oil or neutral vegetable oil

For the Topping:

- ⅜ cup dried pork floss 20g 

- ½ cup chopped green onions (about 2-3 green onions)

- Black and white sesame seeds (optional)

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Shape the Buns:

   - After the dough has risen, divide it into 6 equal portions.

   - Roll each portion into a rectangle or oval shape.

   - Brush the surface with a little beaten egg.

   - Sprinkle about 1 tablespoon of pork floss and 1 tablespoon of chopped green onions over the dough.

4. Roll and Braid the Dough:

   - Starting from the long edge, roll the dough into a tight log (like a cigar). Pinch the seams to seal.

   - With the dough positioned vertically like the letter "I," use a sharp knife to make a slit down the middle, leaving about 2cm uncut at the top.

   - You will now have two strands, still connected at the top. Carefully braid these two strands over each other.

   - Twist the dough, pinching and tucking the ends underneath to form a bun shape.

5. Second Proofing:

   - Place the shaped buns onto a parchment-lined baking sheet. If any filling has fallen out during the braiding, gather it up and place it back on the buns.

   - Loosely cover the buns and let them rise for about 20 minutes until slightly puffy.

6. Bake the Buns:

   - Preheat your oven to 175°C (350°F).

   - Brush the tops of the buns with the remaining beaten egg and sprinkle sesame seeds if desired.

   - Bake the buns for 20-22 minutes until they turn golden brown.

7. Serve:

   - Let the buns cool slightly, then serve them warm or at room temperature. Enjoy their soft, savory flavor!

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Chocolate Oat Flour Cake

I wanted to make a healthier dessert, so I swapped out wheat flour for oats instead. I ground the oats into flour and added it to the batter. The first time, I made a big mistake by adding water to the oat flour right away—it soaked up the water immediately, and once I added the other ingredients, it became tough to mix smoothly. After baking, there were visible white spots from the oats, which didn’t affect the taste but did impact the appearance.

On my second attempt, I mixed the water in at the very end, after combining all the other ingredients, which resulted in a smooth batter with no spots in the baked cake—making it look much better. While the texture was more crumbly than with regular flour, and it might not work well for something like a birthday cake, it tasted great. No one even guessed it was made with oat flour!

If you're using oat flour in this recipe, keep the 100ml of hot water as it's necessary to help hydrate the oat flour since it absorbs more liquid compared to regular wheat flour. Oat flour lacks gluten, so the cake will have a more tender , crumbly texture. You can expect the cake to be softer and slightly denser.

If you want to replace the oat flour with cake flour, reduce the amount of liquid (hot water) to about 60-70ml since cake flour contains gluten and doesn’t absorb as much water.

The presence of gluten in cake flour helps hold the cake together, so the texture will be less crumbly and more structured than with oat flour.

Ingredients:

- 140g oat flour

- 50g cocoa powder

- 8g baking powder

- 100ml hot water

- 100g brown sugar

- 80g vegetable oil (or any neutral oil)

- 2 large eggs

- 30g almonds (sliced ​​or chopped)

Instructions:

1. Prepare the pan:

- Line a 6-inch square baking pan with parchment paper or coat with cooking spray or a little oil to prevent sticking. Set it aside.

2. Mix dry ingredients:

- In a large bowl, combine oat flour, cocoa powder, baking powder and brown sugar. Mix them together evenly with a whisk, breaking up any lumps.

3. Add wet ingredients:

- Add oil and eggs to dry ingredients. Begin stirring the mixture gently to combine. The batter will thicken at this point.

4. Add hot water:

- While stirring the batter, slowly pour in hot water. Continue stirring until the batter is smooth and free of lumps. Hot water helps dissolve the sugar and creates a more even texture.

5. Prepare to bake:

- Pour the batter into the prepared 6-inch pan and spread evenly with a spatula. Sprinkle chopped or sliced ​​almonds over the top of the batter.

6. Bake the cake:

- Preheat the oven to 180°C (350°F). Once preheated, bake the cake for 40-45 minutes. To check if it's done, insert a toothpick or skewer into the center of the cake - if it comes out clean or with just a few moist crumbs, the cake is ready.

7. Cool and serve:

- Allow cake to cool completely in pan on wire rack before slicing. Once cooled, you may choose to drizzle melted chocolate on top for an extra touch. Slice and serve.

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