A long time ago, before the chain came back to France, Marks&Spencers proposed several kinds of cheesecakes, including a chocolate marbled one. I often went there to buy a piece…]]>
A long time ago, before the chain came back to France, Marks&Spencers proposed several kinds of cheesecakes, including a chocolate marbled one. I often went there to buy a piece that I savored, or rather that I gobbled up in a few seconds. I really wanted to find this creaminess, this freshness, but also this density of chocolate in the cake. You have to be a cheesecake lover to really appreciate this recipe. I also give you my new little trick to make sure the cheesecake doesn’t crack when it cools! It’s also an opportunity to rediscover my double vanilla cheesecake (recipe HERE) and my classic cheesecake (recipe THERE).
First, before we get started, I’ll give you my tip for keeping the cheesecake from cracking as it cools. It’s actually quite simple. You don’t want to overmix the cream cheese, because doing so will add air to it. The cake swells while baking, then falls and cracks. To avoid this inconvenience, soften the cream cheese well. I put it in the microwave in 20 second increments until it is lukewarm. This way, it will be much easier to mix in the sugar and then the rest of the ingredients. The cream is liquid at the end of the preparation, which is perfect. Moreover, thanks to this, you will be able to make beautiful marbles much more easily. If the cream cheese is cold, you’ll have to mix for a long time before the sugar is fully incorporated and inevitably you’ll end up with an airy cream.
Recipe for a 23cm cheesecake:
Dough:
- 210g of cookies of your choice (digestive for example)
- 20g of unsweetened cocoa
- 20g of sugar
- 100g of melted semi-salted butter
Cream:
- 900g of warm cream cheese (I used Philadelphia)
- 200g of sugar
- 35g of flour
- 2 eggs
- 1 yellow
- 235g soured cream or heavy cream
- 90g of milk chocolate
- 90g of dark chocolate
Place the cookies with the sugar and cocoa in a blender to grind into a powder.
Add the 100g of melted butter and mix well.
Pour into a 23cm springform pan. I place a piece of parchment paper in the bottom of the pan.
Spread evenly with a spoon.
Place the microwave-warmed cream cheese (not melted, but almost), flour and sugar in a bowl or the bowl of your food processor.
You can replace the cream cheese with half Saint Môret and half mascarpone. But today, Philadelphia cream cheese can be found almost everywhere.
You can replace the cream cheese with half Saint Môret and half mascarpone. But today, Philadelphia cream cheese can be found almost everywhere.
Mix for a few seconds, without insisting.
Add the eggs (2 eggs and 1 yolk).
Pour in the sour cream, which you can replace with heavy whole cream.
Melt the chocolates in two different containers.
Put 400g of mixture in one and 400g in the other and mix thoroughly.
Add a few large spoonfuls of cream, alternating the three flavors, until you run out (not you, but the cream…).
With a chopstick, gently mix to obtain beautiful marbling.
Bake for 10 minutes at 200°C, then 30 to 40 minutes at 90°C. When removed from the oven, the cheesecake should still be a little wobbly in the center. Adapt the cooking to your oven!
Let it cool completely, then chill it overnight before devouring it in beautiful slices!
The cookies… I think I’ll be posting a new recipe regularly in the future on my cooking blog. I love it so much! It’s easy to make, you can have them of all possible textures and with lots of different things to put in them. Today it’s a very classic version: white chocolate and macadamia nuts, but it’s still a real treat!
- 85g of soft butter
- 100g of sugar
- 1 teaspoon of liquid vanilla
- 50g of brown sugar
- 1 egg
- 205g of flour
- 1/4 teaspoon baking soda
- 170g of white chocolate chips
- 100g of macadamia nuts (toasted and salted are fine!)
Put the butter, sugars and vanilla in a bowl.
Mix until you have a kind of cream. Then add the egg.
Mix again and pour in the flour and baking soda.
For my recipe, you can use roasted and salted macadamia nuts. You’ll just have to cut them in half.
Put the white chocolate chips and macadamia nuts in the batter.
Mix one last time (if you have a KitchenAid you need the sheet (the K)).
Make balls of 45g
Flatten them slightly with the palm of your hand.
Bake at 180°C for 11-12 minutes. Cookies should look barely baked. Just a little golden around the edges. As they cool, they will have the perfect texture.
Let them cool before eating them while still warm! Then place them in an airtight box.
With the cold weather setting in, I’m constantly craving little yummy things that bake in the oven and give off a comforting smell in the house. These little cakes are halfway between cookies, scones (American) and flapkacks. No flour, no egg, just oatmeal, white chocolate chips and dried cranberries: you almost don’t feel guilty! And with a little butter and cream (we are on my blog after all!! ), you get cakes that hold together. I put them together a bit randomly, but I’m posting the recipe because I know it will interest many of you!
Recipe for 9 large cookies:
-250g of oatmeal (I used Quaker Oats)
-30g of almond powder
-1/4 teaspoon baking powder
-85g of white sugar
-50g of semi-salted butter
-115g of full cream
-1/2 teaspoon liquid vanilla
-110g of white chocolate chips
-75g of dried cranberries
Mix the almond powder, brown sugar, baking powder and oatmeal.
I took the Quaker Oats brand. I want to specify this because if we take large oatmeal, their capacity of absorption will be different and the proportions will not be the same.
Add the soft semi-salted butter and mix again. I use the “K” on my kitchenaid.
Add the full cream and liquid vanilla.
Mix until well incorporated. The more you mix, the more homogeneous the dough becomes: the oatmeal hydrates. Feel free to stir for 2-3 minutes.
Add the dried cranberries and white chocolate chips.
Mix again for one minute.
Divide the dough into 9 or 10 well rounded balls.
Then flatten them with the palm of your hand.
Bake for 35 minutes in a preheated oven at 170°C.
It’s ready!
Store them well in an airtight box!
Come on, another cookie recipe you will tell me! And yes! But I can’t resist testing new proportions… And then with Valentine’s Day coming up, I thought it was time to use my kitschy heart-shaped mold!!! So dim the lights, light the candles, put on some Barry White and put on your apron to make those “cocochocolove” cookies! Their particularity? They are irresistible… Yes, but still? I used Valrhona pistoles as nuggets and toasted dried coconut to give them an inimitable texture… With whom will you share this melting heart?
Recipe for “CocoChocoLove” Cookies (for 15 cookies or 1 giant heart and some cookies):
-110g of soft butter
-100g of caster sugar
-95g of brown or blond vergeoise
-1 egg
-1 teaspoon of liquid vanilla
-1/4 teaspoon salt
-170g of flour
-1/4 teaspoon baking soda
-65g of grated dried coconut
-220g of dark chocolate pistols with 65% cocoa
Preheat your oven to 180°C. Pour the shredded desiccated coconut (unsweetened) onto a parchment-lined baking sheet.
Place in the oven and cook, stirring occasionally, for 10 to 12 minutes until the coconut is golden brown. Let cool.
In a large container, put the caster sugar, salt, vergeoise, soft butter.
Mix everything together with a spoon or the “k” of your food processor.
Add the liquid vanilla and egg.
Mix to obtain a homogeneous cream.
Add the toasted and cooled coconut.
In a bowl, combine baking soda and flour.
Add to the container and mix.
Finally, add the chocolate pistols. Here I used Valrhona Manjari, whose acidity blends perfectly with the coconut.
Blend with the “k” of the food processor or by hand.
If you have a heart-shaped “circle”, grease it with butter or release spray and place it on a baking sheet covered with parchment paper. Fill the bottom 7-8mm thick.
Cook for about 20 minutes for a large size.
Uncover and transfer to a baking rack.
For classic cookies, form 50-60g balls with enough space between them.
Cook for 10 to 12 minutes. They will come out relatively swollen and then fall back down 5 minutes later.
The most important thing is not to overcook the dough! That’s when it’s the best. Enjoy them warm, that’s when they are at their best and the chocolate is still melted but no longer hot!
After the whole domain name thing, I wanted to prove to myself that there was also good on the internet. Of course, I received your hundreds of messages (literally!!) and it touched me a lot! All this made me think that I had received a beautiful gift by email some time ago: a secret recipe! David Introligator sent me this delicious recipe for chocolate (flourless) almond ginger cookies last February. I’m putting the email I received and the recipe here. Of course I thank David for sharing his recipe and for accepting that I publish it here. It’s also a way to thank you all for continuing to follow me and support me in this crazy domain name story. A proof that cooking is above all a sharing…
First of all, here is the email I received:
“Hello Bernard,
Since I know you are a fan of cookies in all their forms, and to thank you for your wonderful blog, I want to offer you the recipe for one of the best cookies in the world (yes, I’m committing to it), which is one of our specialties here at French Made Baking. It is a cookie at dark chocolate very, very soft, with a melting heart, and decorated with gingerconfit. It can of course be realized without ginger, but the latter brings a real dimension to the cookie, without being too aggressive or omnipresent in the taste.
There shouldn’t be any adjustments to the ingredients, the notable differences here being the milk and flour (not present in this recipe) and the butter (too small to affect). The only difference is the cooking process. For your information I use an electric oven with air pulse. A good convection should give exactly the same thing.
Regarding the chocolate, I use dark belcolade at 60%, the Valrhona is not really justified in my opinion here, a good chocolate of quality is enough.
Here, I let you test this, and let me know your impressions if you wish. I am sending you the recipe for personal use, but of course if you think it is good enough to publish, you have my permission to do so.
Thanks again for the work, and I’m really looking forward to the publication of the Pateis de Nata 
David Introligator
Recipe for zingiber cookies:
-225g of dark chocolate
-50g unsalted butter
-2 eggs
-45g of sugar
-95g of almond powder
-1/4 teaspoon baking soda
-15g of candied ginger
-3 drops of bitter almond extract
Place eggs and sugar in a bowl.
Mix with an electric whisk for 4 to 5 minutes.
The mixture becomes frothy.
While the eggs are being whipped, combine the almond powder and baking soda.
Melt the chocolate then add the butter to melt it as well.
Chop the candied ginger (David soaks it in warm water before chopping, but I love the sugar in ginger…) into small pieces.
Gradually add the melted chocolate and butter to the frothy eggs.
Mix as for a mousse, lifting without making it fall.
Add the almond powder (with the baking soda incorporated) in the same way.
And finally the ginger cut in small pieces and the bitter almond extract.
That’s it! Cover the bowl with plastic wrap and chill for at least 5 or 6 hours.
After this time, the dough is very firm, like a ganache.
Make 15g balls and put them in powdered or granulated sugar.
Roll them in sugar (you can make homemade vanilla sugar!).
Place dumplings on a baking sheet lined with baking paper.
Then cook for 10 to 12 minutes at 160°C. Depending on the heat of the oven the zingiber will not have the same head: a warmer temperature and they will have more of a half-ball shape, and hotter they will be flatter… At each one its zingiber!
Zingiber Cookies can be stored for several days in a box! And again, thank you David!
I have a new cookie recipe for you. This is not the first and certainly not the last! How indeed, to resist these small hot, soft, melting, crunchy cakes? The advantage of this kind of recipe is that it is very easy to make for a result that always meets our expectations. I had already proposed a recipe for soft cookies with peanut butter chips (recipe HERE). The nuance is finally enormous and the result very different. There is peanut butter in the dough here, which gives it a very special texture. The roasted peanuts and chocolate chips are there to remind us how decadent all this is… But delicious!
Recipe for about 30 peanut butter cookies:
-100g of flour
-50g of sugar
-115g of sugar vergeoise blonde
-75g of butter
-220g of peanut butter
-1 large egg of 60g
-90g of salted peanuts (for the aperitif)
-90g of chocolate chips (milk or dark)
-1 teaspoon of liquid vanilla
-3/4 teaspoon baking soda
-1/4 teaspoon salt
Melt butter in microwave or double boiler. Add the sugars: semolina and vergeoise.
Mix well and add the liquid vanilla.
As well as the egg.
Mix well and add the peanut butter.
In a separate bowl, combine flour, baking soda and salt. Add this dry mixture to the egg-butter-sugar-peanut butter mixture.
Mix well and add the roasted and salted peanuts.
Then the chocolate chips. I use for this recipe, chocolate barry pistoles.
Mix everything together and bring back into a ball.
At this point, it is imperative to taste the raw dough!
Form balls of 35g. Place them on a baking sheet lined with parchment paper.
Flatten with the palm of your hand.
Bake at 180°C for 8 to 10 minutes. The edge should be a little golden and the cookie should be puffy.
To avoid breaking the cookies, which are fragile at this point (because of the peanut butter), I slide the paper fors off the baking sheet. Immediately bake a new batch.
Once the cookies are manageable, place them on a baking rack.
Once cooled, gobble them up without restraint!
It’s not quite a shortbread and it’s not quite a cookie yet. You now know my obsession with shortbread. I never tire of trying new ways to make crispy cupcakes and nothing pleases me more than being in my kitchen putting ingredients in a bowl and seeing the result. Sometimes it doesn’t work. I played a bit of a mad scientist this time, taking genes from the cookie to inject into a diamond shortbread. I waited for the result with anxiety, but I was immediately reassured by the cooking, then the holding after cooling. Besides, the cookie is a distant cousin of the shortbread and the difference is sometimes played on an egg…! This time, I mixed the oats with the walnuts, to get a very tasty powder. With flour and butter, the result went beyond my expectations. A small infusion of chocolate chips and it’s done! These cupcakes are deliciously crispy and almost look like cookies, but not quite! I looked for a name, but none of them are great: sakie, sabkie, cooblé, crooskie… No way! So I’m waiting for your name proposals! But what is sure, is that I keep this recipe in my favorites…
Oatmeal, walnut and chocolate shortbread recipe (for 48 shortbread):
-240g of soft semi-salted butter (or 120g of soft and 120g of semi-salted!)
-185g of flour
-125g of sugar
-150g of oatmeal
-50g of nuts
-100g of chocolate chips
-100g of chocolate chips
Put the nuts and oats in a blender.
Blend for one or two minutes to obtain a fine powder.
Place soft butter and sugar in a bowl.
Mix well to obtain a kind of cream.
Add oat-nut powder and flour.
Mix (with the K of the kitchenaid or kenwood) without insisting. We just need to homogenize the whole thing.
Add the chocolate chips.
Mix. That’s all !
Divide the dough in half and wrap each half in cling film to form a 4cm diameter ball.
Let stand in a cool place for at least two hours to set the dough. Then cut into 1 cm thick slices.
Place slices on a baking sheet lined with parchment paper.
Put in the oven for 20 minutes at 180°C. Always adjust the baking to your own oven. The shortbread should be well browned.
Keep in a lock&lock box.
I have already suggested several cookie recipes on my blog. Oatmeal classics HERE, peanut butter classics THERE, Laura Todd clones THERE and ultra chewy cookies HERE. But the all chocolate cookies were missing! So I offer you my recipe with “chunks” of milk and dark chocolate and chocolate powder and melted into the dough! I warn you right away, it is dangerous to cook them because you will inevitably want to bite into them when they come out of the oven! I won’t stop there with my cookie recipes, because I’ve discovered some new ones and I’m planning to switch them to my cloning method!
For this recipe, feel free to use butter or Crisco as is often the case in the USA. Why did I put it in my recipe? Simply because I had a box of them left at home! You know how long I’ve loved butter! But sometimes I like to experiment and it was with the Laura Todd cookie cloning that I really rediscovered the use of Crisco for cookies. But again, there is no obligation and you can put butter and it will be better, because here I do not clone any particular recipe.
Recipe for 36 euuuhhh candles… Cookies:
-480g of flour
-60g of cocoa powder
-1 teaspoon of salt
-1 teaspoon of liquid vanilla
-1 teaspoon of sodium bicarbonate
-230g of caster sugar
-200g of blond vergeoise
-270g of butter or crisco (you can find it HERE on the internet!)
-2 eggs
-120g of melted dark chocolate
-200g of dark chocolate pieces
-170g of milk chocolate pieces
Preheat the oven to 180°C.
Place both sugars, liquid vanilla and butter or crisco in a bowl.
Mix with the leaf (the ‘k’ of the Kitchenaid or Kenwood) or with a wooden spoon. It’s not difficult because the crisco is very soft!
Add the egg.
Then the melted (but not hot!) chocolate.
Mix well to obtain a homogeneous cream.
In a separate bowl, combine flour, salt, baking soda and cocoa powder.
Add the powdered mixture to the cream and mix well.
For the chocolate, I took this time Nestlé milk and dark bars.
Cut each piece in half with a knife.
Add these chunks to the dough.
Mix well.
Scoop out the right amount of dough with an ice cream scoop.
Scrape down the bottom to get the same amount all the time.
Place the cookies on a parchment-lined baking sheet, spacing them out enough.
The dough is beautiful, isn’t it?
Flatten slightly with the palm of your hand and bake at 180°C for 10 minutes.
Let the cookies sit for 15 minutes before peeling them off the paper.
It smells great! Let cool on a rack before serving warm!
If you don’t eat them within the day (!!), you will have to keep them in an airtight box.
Finally another cheesecake on my cooking blog! After the first one which was obviously a big success with you (recipe HERE!), I propose you this other version even more crazy! This cheesecake, eaten well chilled, will delight all lovers of this inimitable cake, although there are many versions of it. My first one was well creamy. This one will be firmer (well than creamy), but with an incredible layer of white chocolate and cream cheese mousse! The whole thing is generously flavored with vanilla beans (three in all!). A nice slice of this wonderful cake will refresh us for the summer, but will satisfy all the palates of the most demanding gourmets!
New: my multiplier! Many of you have asked me how to calculate the quantities of ingredients for a given size of pan from the reference of my recipe. Let me explain, here I make the recipe for a 18cm springform pan. But if you have a 23″ pan, all you have to do is multiply the weight of each ingredient by 1.63. Example for the digestive cookies: 130X1,63=211,9 We can round up to 210g for a 23cm mould.
On the other hand, I let you calculate the continuation from my coefficient…!
Mould of
-16: 0,8
-18: 1
-20: 1,23
-22: 1,5
-24: 1,77
-26: 2
-28: 2,4
On the other hand, I let you calculate the continuation from my coefficient…!
Mould of
-16: 0,8
-18: 1
-20: 1,23
-22: 1,5
-24: 1,77
-26: 2
-28: 2,4
Recipe for a 18cm pan:
Bottom of the cheesecake:
-130g of “digestive” cookies
-75g of soft butter
-15g of sugar
Cream cheese:
-460g of cream cheese
-1+1/2 vanilla beans
-1 teaspoon of liquid anilla
-30g of butter
-240g of sugar
-200g of full cream
-20g of cornstarch
White chocolate and cream cheese mousse:
-170g of white chocolate
-200g of full cream
-1+1/2 vanilla beans
-170g of cream cheese
This is the cream cheese. In France, we mainly find the Philadelphia brand, but as long as it is cream cheese with a non reduced fat content, it is good!
And here are the digestives that can now be found very easily in the supermarkets in the “world products” section!
Start by preheating the oven to 160°C and putting the digestive cookies in a large bowl.
Grind to a powder by hand or give it a whirl in the blender! Add the sugar…
And the melted butter.
Mix well.
Place a sheet of parchment paper in a 18cm diameter removable rim baking pan. Simply open the mold, place the sheet and then close to wedge it in.
Pour the powdered batter into the pan.
Then press well with the back of a spoon.
Bake for 10-15 minutes (at 160°C).
Set the oven to 180°C for the rest of the recipe.
Put the melted butter, cream cheese, liquid vanilla and sugar in a large container or in the bowl of a food processor (such as kitchenaid or kenwood).
Mix with until it is homogeneous. Add the vanillin (the inside of the pod).
And half the liquid cream… Mix well.
Do not forget to add the cornstarch.
Finish by gradually adding the remaining liquid cream.
Now you have to taste this device (the cream!).
Fill the mould with the cream.
By leveling the surface.
Bake at 180°C for 30 to 35 minutes. The cheesecake will puff up. The center must be shaking like a flan…
After half an hour, the cheesecake falls back and becomes perfectly flat! That’s what we want!
Put in the fridge as soon as it is at room temperature for a whole night.
At night before going to bed, put the cream, white chocolate and vanilla (1+1/2 pods) in a bowl and microwave for ten seconds at a time, stirring each time until the chocolate has melted.
Here we see the cream with the vanilla split (the vanillin is in the bowl too!). Put this cream in the fridge overnight as well (with cling film to protect it from odors).
The next day, put this white chocolate cream cold with the cream cheese also cold. Remove the empty pods.
With a whisk, whip up as for a whipped cream.
Pour this cream over the cheesecake.
Smooth it out (in the picture, it’s not finished) or draw a spiral with the back of a spoon.
Chill until ready to serve.
To remove from the pan, blow dry the pan with a hair dryer (a must in the kitchen!!) then gently remove the hinge and the removable edge. Smooth the edges with a spatula and make a spiral on the top of the cheesecake and let your imagination run free for the decoration! For me, it will remain very sober!
Another Bernard cookie recipe? Yes, I admit it, I have my regressive phase, but I can’t resist in front of these little cakes. I promise, this is the last cookie recipe for a little while (barring force majeure!). These “choc chip bars” are more like “blondies”, those brownies without chocolate. The dough, instead of being cooked in dumplings, is cooked in a dish and then cut into pieces. Of course, it can be made into classic cookies, but baked in the dish, it will appeal to lovers of not overcooked dough. I’ve kept this recipe for 20 years, since an American family I was staying with for a language course gave it to me. Keep it in a corner, because these choc chip bars are sure to delight!
Recipe for “choc cJhip bars”:
-200g of blond or brown vergeoise
-160g of sugar
-2 large eggs
-1 teaspoon of liquid vanilla
-190g of melted soft butter
-380g of flour
-1 teaspoon of baking soda
-1/2 teaspoon salt
300g of chocolate chips at milk, dark or a mixture of both!
In a bowl, mix eggs, salt, white sugar, vergeoise and vanilla.
Add the melted butter and mix well.
In a separate bowl, combine flour and baking soda.
Add the flour to the egg mixture all at once and mix well.
Finally add the chocolate chips.
The dough is ready! Phew! Too hard…!
Fill a 30X30cm pan with parchment paper (once in one direction and once in the other) then add the dough. In the photo below, it’s a 20X20 pan, so I put less dough in the pan and baked the rest in balls, like classic cookies.
Put the dough in the pan and flatten well with the tip of a spoon.
Bake for 35 minutes at 150-160°C.
When it is cooked, let it cool and unmould.
Cut into square pieces and scatter around enraged children.
