Mixed Berry Cream Cheese Cake

Cheesecakes or sernik in Polish are a staple of the Polish dessert menu and there are many variations. I like the combination of fruit and cake in this unusual cheesecake recipe. This is a much less dense version of cheesecake than a usual  Polish cheesecake, with the recipe calling for only one eight-ounce package of cream cheese. There is a nice balance of cheesecake, mixed berries, and cake.

Mixed Berry Cream Cheese Cake

Ingredients

For the cake layer:

¾ cup, plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

5 tablespoons unsalted butter room temperature

⅔ cup granulated sugar

1 large egg

½ cup milk

1 teaspoon vanilla extract

For the berry cream cheese layer:

1 8 ounce cream 

zest of one lemon

1 teaspoon vanilla extract

½ cup, plus 1 tablespoon granulated sugar

2 large eggs room temperature

2 teaspoons cornstarch

2 small packages of fresh blueberries and raspberries (about 2 cups)

Mixed Berry Cream cheese cake ingredients.

Instructions

Bring cream cheese, butter, eggs and berries to room temperature.

Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper, then spray pan with baking spray and set aside.

In a medium bowl, sift together the flour, baking powder and salt. 

In a large bowl or the bowl of an electric mixer beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg.

Reduce the speed to low and beat in the dry ingredients. Stir in the milk and vanilla. Using a rubber spatula, finish mixing the batter by hand, being careful not to over-mix. Spread batter into prepared pan and bake for 12-15 minutes, until the the cake is just set. The center will still be very soft and not done. Set aside to cool for 5 minutes. While the cake is baking make the cheesecake layer.

In a large bowl, beat the cream cheese and lemon zest until smooth, about 1 minute. Add the vanilla extract. Add 1/2 cup sugar and beat on high-speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well blended. Scrape down the sides of the bowl as necessary and make sure everything is well incorporated.

Gently add the fruit as the cake base is not yet fully baked.

In a medium bowl, whisk together the remaining tablespoon of sugar and cornstarch. Add the berries and toss gently to coat. Place the berries in an even layer over the pre-baked cake layer. Pour the cheesecake layer evenly over the top of the berries.

Bake until cake is lightly golden, and the center is set, 45-50 minutes. Let cool completely, at least 2 hours, before cutting and serving. Serve chilled or at room temperature with a dusting of confectioners sugar.

Mixed Berry Cream Cheese cake finished product

A Decadent Chocolate Poke Cake Perfect for a Potluck!

A delectable piece of Decadent Chocolate Poke Cake!

I associate Fall with potlucks—neighbors or friends getting together for a nice meal, teachers providing a luncheon for colleagues on a planning day. It seems forever since I’ve been to one and it doesn’t seem that they will be a part of my life in the near future. The best potlucks were “the luck of the pot” with no pre-planning involved. Maybe you would end up with a lot of desserts or sometimes an overabundance of potato salads, but that was the fun and surprise of it all and no matter what was brought, there would always be something so wonderful that you had to ask for the recipe so you could make it yourself.

I guess I will just have to make do with virtual potlucks—sharing dishes I make at home and putting pictures out on Facebook and when there is something especially delicious, the recipe.

I adapted a great dessert recipe from Ree Drummond, of Pioneer Woman fame (I love her recipes!). It incorporates lots of chocolate and is very easy to make. The recipe calls for a 9x13 baking pan. I’ve found that a disposable foil pan works best because the pan is deeper that a normal baking pan. You might not have a potluck dinner to take this to, but I am sure you have a few neighbors who would enjoy a nice piece of delectable chocolate cake!

Decadent Chocolate Poke Cake

Ingredients:

Cake:

Nonstick baking spray, for the baking pan

One 16-ounce box chocolate cake mix

1 cup dark chocolate chips

One 14-ounce can sweetened condensed milk

1/2 cup milk

Frosting:

1 cup milk

One 3.4-ounce packet instant chocolate pudding

1/3 cup unsweetened cocoa powder

One 12-ounce container frozen whipped topping, thawed

1/2 cup mini chocolate chips

Directions:

For the cake: Spray a 9-by-13-inch cake pan with cooking spray.

Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon or a pair of chopsticks, poke holes all over the cake.

Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes. Cool completely.

For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl.

Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.

Spread the frosting over the cake, then sprinkle with mini chocolate chips.

I baked this in a 9x13 deep dish disposable pan because it leaves room for the topping and a foil cover 
if you are carrying it to a potluck dinner!

Wellesley Coffee Cake--from Fran's Favorite's Cookbook

Coffee cakes were a staple in Polish kitchens in the Detroit area when I was a boy. You could find a bakery every couple of blocks. Many of the coffee cakes were yeast-based, but others were cheese, nut, or fruit-filled.

I baked a Wellesley Coffee Cake the other day. It’s a rich sour cream coffee cake with pecan streusel running through it. Fellow Aramcons (Arabian American Oil Company) who worked in Saudi Arabia may recognize it from a cookbook, Fran's Favorites, written by Frances Swingholm. All of her recipes were fabulous! They are my favorite type of recipes--hearty and homey! Enjoy!

Wellesley Coffee Cake--A fabulous sour cream coffee cake with pecan streusel.

Wellesley Coffee Cake

1 cup butter

2 cups sugar

2 eggs

1 cup sour cream

1/2 teaspoon vanilla

1/2 teaspoon almond extract

2 cups sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

Cream butter and sugar. Beat in eggs one at a time. Add sour cream, vanilla and almond extract and mix well. 

Combine flour, baking powder, salt and add. 

Place one third of the batter in a well-greased and floured (I used baking spray and it worked perfectly) Bundt or tube pan. Sprinkle with one half of the nut mixture. Add one third of the batter, then the rest of the nut mixture and the rest of the batter. 

Bake at 350 degrees for 60 minutes or until cake tests done. 

Cool for about 15 minutes. Place plate on top of cake and flip cake over on to plate. 

Optional: When cool dust with confectioners' sugar.

Nut mixture:

4 teaspoons sugar

1 cup pecans, chopped

1 1/4 teaspoons cinnamon

Combine nuts with sugar and cinnamon.