Strawberry Cheesecake Pancakes

This is another recipe that comes from my chef-friend and family. Oh man, oh man, I am a lucky girl to know these people! They make our world better. Anyway, these are absolutely my favorite pancakes. Ever. They really do taste like bites of cheesecake and the macerated strawberries and the little dusting of powdered sugar we put on top of them add all the sweetness we ever want. We never use syrup on these, they just don't need it. This recipe doesn't make a huge batch, but it's plenty for the two of us and our tiny gentleman. It's fine for four people with a side of bacon or some eggs. I hope all weekends include cheesecake pancakes.

Strawberry Cheesecake Pancakes

Serves 2 a hearty meal, serves 4 a side of pancakes

For the Strawberries

2 cups hulled and sliced strawberries

1 tablespoon sugar

juice of 1 lemon

For the Pancakes

1/2 cup milk

1/4 cup sugar

1 egg

2 tablespoons melted butter

1 teaspoon vanilla

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup ricotta (or cottage cheese. I love ricotta.)

The first step is to prep the strawberries so they have time to rest and macerate. In a large bowl zest the lemon and set aside (it's far easier to zest a lemon before it's juiced then try to manhandle it afterwards.) In a small bowl, juice the lemon and add 1 tablespoon of sugar. Slice strawberries and stir into the sweetened lemon juice and set aside.

This weekend I had a tiny helper who LOVES cooking with me!! So sweet and such a good strawberry washer.  :)

In a large bowl, whisk dry ingredients - flour, baking powder and salt.

In the bowl with the zest, whisk together all of the wet ingredients - milk, sugar, egg, melted butter, vanilla, and ricotta. 

Add dry ingredients to wet ingredients and stir until just combined.

I love my cast iron pans - I have a griddle pan and a skillet - I use them for EVERYTHING! In a lightly buttered pan cook pancakes until bubbles form on the top and then flip and cook until browned on both sides. 

I keep pancakes warm in the toaster oven while I cook in batches or in a 200 degree oven if I'm doubling this recipe. 

By the way, this recipe doubles really well and the batter keeps for 2 days in the fridge (or in a cooler if you're camping and in charge of breakfast on day 2.)

A few other strawberry or cheesecake recipes...

Lemon Cheesecake Tart

Roasted Strawberry Shortcakes

Strawberry Mint Lemonade

Cheesecakes in Jam Jars

Things made this time last year...

Peanut Butter Swirl Brownies

 

Haricot Verts with Tomatoes

Cheesecake in Jam Jars

I'm one of those people who thinks that food is even tastier when it's cute. Yes, I like tea sandwiches, and there is no reason to like butter and cucumber on white bread. But it's CUTE!! I saw these cheesecakes in jam jars in the Oregonian a few weeks ago and knew I had to make them. The cheesecake batter is very easy, and these tiny bites of cheesecake bake up in 25 minutes. These don't use a crust, so I also made the crumbly, graham cracker crust topping to sprinkle on top. And since cherries are in season, I a cooked up about a cup of pitted cherries with a tablespoon of sugar. Mighty tasty!

Cheesecakes in Jam Jars - from The Oregonian
Makes 10 cakes
Preheat oven to 325

2 8oz packages cream cheese
2 eggs
1/2 cup sour cream
1/2 cup sugar
1 1/2 teaspoons vanilla
lemon zest from one lemon

In a stand mixer fitted with the whipping whisk, mix the cream cheese, sugar and vanilla until light and fluffy - about 6 minutes. Next, beat in the sour cream until thoroughly mixed, about 1 minute. Add in eggs one at a time and beat until just incorporated, about 20 seconds. Scrape down the sides of the bowl and last beat in the lemon zest until just mixed in.

Fill 10 jars leaving about 1/2 of space at the top. Place jars in a 9x13 inch baking dish and pour in enough hot water (hot from the tap, no need to boil or heat on the stove) until the water reaches about half way up the jars.

I had some cherries that I was planning on using for the topping, but on a whim, I decided to chop some up and put them in the bottom of the jars. The middle picture shows this. When we try these, I'll let you know how the turned out. Right now they are kicking it in the freezer waiting until we come back from a bathing-suit-rich vacation!

Bake the cheesecakes at 325 for 25 minutes or until the middles are no longer jiggly. Cool on a wire rack and then store in the fridge until chilled. Conveniently, the jars come with lids! ;)

Graham Cracker Crust Topping
Makes WAY too much
Heat oven to 350

6 whole graham crackers
3 tablespoons sugar
3 tablespoons melted butter
1/4 cup pecans
1/4 teaspoon cinnamon

In a food processor, blend graham crackers, sugar, cinnamon and pecans. Once crumbly add in the melted butter and pulse until incorporated. 

Spread the crumbles on a sheet of parchment paper on a rimmed baking dish and bake for 10 minutes. Next time, I will cut this recipe into thirds. It was way too much crumbles, even as yummy as they are.

A few things about this recipe...


I added a bit more lemon zest than the recipe called for, and these had a nice little tang to them, but I like a little bit of tang in cheesecake.

This batter and the crumb topping are nearly identical to the cheesecake tart I made last summer. Both are really easy and lemony.

I made cherry topping this time, but strawberries, blueberries, or chocolate sauce would be delicious too.

Enjoy!

Made this time last year: Pizza and Bread Sticks

Lemon Cheesecake Tart

We went camping this weekend and it was awesome! Our 11 month old baby was a super-champ the whole time - but really, what's better than twigs and sticks and dirt and parents who have dropped their cleanliness standards down to "roughin' it?" Our dear friends are camping pros and really gave us a wonderful and amazing weekend. Needless to say, in my post-camping stupor, I really don't know what to write about this little cheesecake I made last week. It has a pecan and graham crust. There is no water-bath to bother with. It's smaller than a regular cheesecake and you bake it in a tart pan. It was easy and it was delicious!

Lemony Cheesecake Tart - adapted from Martha Stewart


Pre-heat oven to 350


For the Crust
8 whole graham crackers
1/2 cup whole pecans (1/3 cup if they are already chopped)
1/3 cup sugar
6 tablespoons melted butter 


For the Filling
3 packages (24oz) cream cheese, softened
1 cup sugar
2/3 cup sour cream
2 eggs
juice and zest from 1 large lemon
pinch of salt


To make the crust, grind nuts, grahams and sugar in a food processor. Add melted butter and blend to combine. Press crumbs into a tart pan and freeze for at least 15 minutes.


To make the filling, blend all ingredients in a food processor until just combined. 

If you are using a tart pan with a removable bottom, place the tart pan on a rimmed baking sheet and then pour in the filling. 


Bake the cheesecake tart on the rimmed baking sheet 35 minutes or until edges are slightly browned and puffy and center is just set. (The center might look slightly giggly, but should not soupy.) 

 

We put the last few Hood strawberries on our cheesecake. The juicy strawberries tasted great with the rich cheesecake. Cherries, blueberries, raspberries, blackberries or mixed berries would all be delicious. If you omitted the lemon juice and zest, dark chocolate would be totally decedent.

 Camping rules!  :)

Chocolate Cheesecake-Marbled Brownies

Brownies come from a box. The End.

...

Just kidding! I had never ever made brownies from scratch until I made these cheesecake-marbled brownies for a friend's wedding a few years ago. (She had a dessert table that was gorgeous!) I tried these a few weeks ahead of time, fell in love with them and made them for the wedding party. This same friend is now pregnant and I made these brownies for her baby shower. They are dense, really chocolaty, a little tangy from the cheesecake swirls, and surprisingly easy. 

Cheesecake-Marbled Brownies - from SmittenKitchen

Makes 16 2-inch squares or 32 triangle brownies (these are small, but they are almost like fudge - you don't need much for a chocolate fix.)

Preheat oven to 350 


Brownie Batter
1 stick of butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup of sugar
2 eggs
1/2 teaspoon vanilla
pinch of salt
2/3 cup flour


Cheesecake Batter
8 ounces cream cheese, softened
1/3 cup of sugar
1 egg yolk
1/4 teaspoon vanilla


1/2 cup chocolate chips to sprinkle on top.

Butter an 8-in square baking pan. Heat butter and chocolate in a double boiler or in a glass or metal mixing bowl over a pot of simmering water, stirring until everything has melted together. Remove from heat and whisk in sugar, eggs, vanilla and a pinch of salt until well combined. Whisk in flour until just combined and spread it in the baking pan. It doesn't look like a lot of batter, but fear not. 

To make the cheesecake batter, beat cream cheese, sugar, egg yolk and vanilla until smooth. Dollop it on top of the brownie batter and swirl it around with a knife or spatula. 


Sprinkle the top with chocolate chips and bake about 35 minutes, or until edges are slightly puffed and center is just set. 


Per SmittenKitchen's original instructions, chill these REALLY well before cutting. I let these cool on the counter, and then cover with plastic and chill in the fridge for a few hours or overnight. It makes cutting these into small squares or triangles really easy!

While making these from scratch is really very easy, I have totally cheated and made a box of brownies and swirled in the cheesecake batter. Almost as delicious.