Secret-Layer Cakes: Hidden Fillings and Flavors that Elevate Your Desserts

Secret-Layer Cakes: Hidden Fillings and Flavors that Elevate Your Desserts

by Dini Kodippili

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Product Details

ISBN-13: 9781624144776
Publisher: Page Street Publishing
Publication date: 12/12/2017
Pages: 192
Sales rank: 769,356
Product dimensions: 8.01(w) x 8.86(h) x 0.59(d)

About the Author

Dini Kodippili is the recipe developer, food photographer and writer behind the blog The Flavor Bender. Her recipes have been featured online by Food & Wine magazine.

Read an Excerpt

CHAPTER 1

Cheesecakes

I cannot imagine anyone not loving cheesecake. Smooth, creamy, decadent and delicious — it's comfort dessert for me. And I still remember the first time I ever ate cheesecake! I loved it so much that I introduced it to my little sister, and it soon became a thing for us. We would pool enough money to buy a cheesecake, sneak it into the house and then into our room, and eat the whole thing in one go, just between the two of us — with two forks and no plates.

But do you know what's even better than cheesecake? Combining my two favorite desserts — cheesecake and brownie — in one glorious layered dessert. Imagine cutting into a cheesecake only to find another indulgent, fudgy layer of brownie, hiding under the covers. Or a secret, delicious layer of meringue, candied bacon or chocolate chip cookie.

I hope these secret layer cheesecakes bring you just as much joy as they continue to bring me, and that you enjoy them with someone you love, with two forks and no plates.

Buckeye Brownie Cheesecake

Of all the chocolate combos out there, chocolate and peanut butter is a sacred one. This cheesecake is the proud product of a buckeye candy and a peanut butter cup marriage! Fudgy brownie and creamy peanut butter cheesecake — a simple combo that's any peanut butter and chocolate lover's dream!

Makes one 8-inch (20-cm) cake

Brownie Bottom

115 g (4 oz) bittersweet chocolate
Peanut Butter Cheesecake

455 g (16 oz) cream cheese, softened
Chocolate Ganache

340 g (12 oz) semisweet chocolate, chopped or chips
Peanut Butter Glaze

57 g (2 oz) unsalted butter Pinch of salt
To Decorate

Mini peanut butter cups, cut in half (optional)

Brownie Bottom

Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper and dust the sides with flour.

Melt the chocolate, butter and salt together in a heatproof bowl in 30-second intervals in the microwave, until nice and smooth. Stir in the granulated sugar and vanilla, and let cool slightly.

Add the eggs, one at a time, and whisk until fully incorporated. Fold in the flour and halved peanut butter cups until just combined. Pour into the prepared pan. Bake for 15 minutes.

Remove from the oven, and let cool for at least 10 to 15 minutes. Reduce the oven temperature to 300°F (150°C) to bake the cheesecake.

Peanut Butter Cheesecake

While the brownie layer is baking, get the cheesecake layer ready.

In a bowl using a hand mixer, whip the cream cheese and granulated sugar until creamy and smooth. Add the peanut butter, cornflour, cream, salt and vanilla and mix on medium speed until well combined and the batter is nice and smooth with no lumps. Add the eggs, one at a time, and whisk on slow speed or manually with a balloon whisk (taking care not to overbeat).

Pour the cheesecake batter over the slightly cooled brownie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger baking tray (that can easily fit the 8-inch [20-cm] pan), and fill the baking tray with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn't seep through the foil. Place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.

Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while still inside the oven with the oven door left ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don't have to handle the cake while it's too hot).

Remove the cheesecake from the oven and the water bath, and let cool to room temperature completely; this can take up to 4 hours, depending on the ambient room temperature.

Gently loosen the cheesecake from the pan. If the cheesecake is sticking slightly to the pan, you can run a thin butter knife along the edge of the pan to loosen the cake. Cover the cheesecake and refrigerate for at least 8 hours or overnight.

Chocolate Ganache

Place the semisweet chocolate in a heatproof bowl. Add the cream and salt to the chocolate and microwave in 30-second intervals, stirring in between, until the chocolate has melted.

Mix to make sure the ganache is smooth and let cool to a thick, spreadable consistency. You can keep the chocolate ganache in the fridge to speed the cooling process.

Peanut Butter Glaze

Melt the butter, salt and peanut butter in a heatproof bowl in the microwave in 30-second intervals, stirring in between. Add the confectioners' sugar and mix until smooth. The glaze will thicken as it cools. Let cool to a spreadable consistency.

Decorate

Once chilled, transfer the cheesecake to a serving dish. Spread the chocolate ganache along the sides and spread the peanut butter glaze on top, and then decorate with extra peanut butter cups, if desired.

Hummingbird Lemon Cheesecake

The sweet, tropical flavor of pineapple paired with banana bread is always a winner for me, which is why I love a good hummingbird cake. This blondie version is definitely fudgier than the cake version, and adds a delicious tropical twist to a classic lemon cheesecake.

Makes one 8-inch (20-cm) cake

Hummingbird Cake Blondie

170 g (6 oz) overripe bananas
Lemon Cheesecake

455 g (16 oz) cream cheese, softened
Stabilized Whipped Cream

3 tbsp (44 ml) water
To Decorate

Pineapple pieces Chopped walnuts

Hummingbird Cake Blondie

Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan. Line the bottom with parchment paper and dust the sides with flour.

Mash up the bananas in a bowl. Melt the butter, brown sugar and salt together in a separate heatproof bowl in 30-second intervals in the microwave. Once melted, stir to form a smooth butter-sugar mixture. Set aside to let cool a bit.

When the sugar mixture has cooled, add the mashed bananas and cinnamon and stir to combine. Add the eggs one at a time, and whisk well after each addition. Fold in the crushed pineapple, vanilla and walnuts. Fold in the flour until just combined.

Pour the batter into the prepared pan and bake for 20 minutes. Remove the blondie from the oven, and let cool for at least 10 to 15 minutes. Lower the oven temperature to 300°F (150°C) to bake the cheesecake.

Lemon Cheesecake

While the blondie layer is baking, get the cheesecake layer ready.

In a mixing bowl using a hand mixer, whip the cream cheese, cornflour and granulated sugar together until smooth and creamy. Add the salt, cream, lemon juice, zest and vanilla to the cheesecake batter and mix on medium speed until all the ingredients have combined well and the mixture is smooth.

Add the eggs one at a time, and mix on low speed, or manually with a balloon whisk, until fully incorporated (take care not to overbeat).

Pour the cheesecake batter over the slightly cooled blondie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger baking tray (that can easily fit the 8-inch [20-cm] pan) and fill the baking tray with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn't seep through the foil. Carefully place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.

Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while inside the oven with the oven door ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don't have to handle the cake while it's too hot).

Remove the cheesecake from the oven and the water bath and let cool to room temperature; this can take up to 4 hours, depending on the ambient room temperature.

Gently loosen the cheesecake from the pan. If the cheesecake is sticking slightly to the pan, you can run a thin butter knife along the edge of the pan to loosen the cake. Cover the cheesecake and refrigerate for at least 8 hours or overnight.

Stabilized Whipped Cream

When ready to assemble the cake, place the water in a small heatproof bowl and evenly sprinkle the gelatin over it. Set aside for 10 to 15 minutes to let the gelatin bloom. Microwave the bloomed gelatin in 10-second intervals, stirring in between, until the gelatin is completely dissolved (it's important that you don't let the gelatin boil).

Add 2 cups (473 ml) of the chilled whipping cream and confectioners' sugar to a cold bowl. Whisk with the whisk attachment of your hand mixer on medium speed. Add the remaining 1 tablespoon (15 ml) of chilled cream to the hot, dissolved gelatin mix. Add this gradually to the cream that is being whipped (being careful to pour it near the whisk, so that the gelatin gets mixed in with the cream immediately!). Add the vanilla and whisk on medium speed until you get stiff peaks, and use it immediately.

Decorate

Once the cheesecake is chilled, spread the stabilized whipped cream on the sides of the cake and pipe a whipped cream border on the top of the cake. Top with pineapple pieces and chopped walnuts.

Cookie Monster's Cheesecake

I imagine Cookie Monster's favorite cheesecake would be cookies and cream. So I bet he'd love this even more with that chocolate chip cookie base! This is a fun cheesecake to make for kids. That bright blue color with crushed oreos will have little cookie monsters jumping for joy everywhere.

Makes one 8-inch (20-cm) cake

Chocolate Chip Cookie Blondie

115 g (4 oz) unsalted butter
Cookies and Cream Cheesecake

455 g (16 oz) cream cheese, softened
Chocolate Ganache

170 g (6 oz) semisweet chocolate chips
To Decorate

Chocolate chip cookies, broken up into pieces

Chocolate Chip Cookie Blondie

Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper and dust the sides with flour.

Melt the butter, salt and brown sugar in a heatproof bowl in the microwave in 30-second intervals, stirring in between. Mix to form a smooth butter-sugar mix. Set aside to cool slightly.

When the sugar mix has cooled, add the egg and vanilla, and whisk until fully mixed. Add half of the flour and fold it into the blondie batter. Add the other half along with the chocolate chips and fold to combine (the blondie batter will be quite thick).

Place the batter in the prepared pan and spread it evenly. Bake for 15 minutes. Remove from the oven, and let cool for at least 10 to 15 minutes. Reduce the oven temperature to 300°F (150°C) to bake the cheesecake.

Cookies and Cream Cheesecake

While the blondie layer is baking, get the cheesecake layer ready.

In a bowl using a hand mixer, whip the cream cheese, cornflour and granulated sugar until smooth and creamy. Add the salt, cream, a few drops of blue coloring and vanilla and mix on medium speed until the ingredients have combined well and the mix is smooth.

Add more blue coloring as needed to get that deep blue Cookie Monster color. Add the eggs, one at a time, and mix on low speed or manually with a balloon whisk until fully incorporated. Add the crushed Oreos and fold to combine (take care not to overbeat).

Pour the cheesecake batter over the slightly cooled blondie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger baking tray (that can easily fit the 8-inch [20-cm] pan), and fill the baking tray with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn't seep through the foil. Place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.

Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while still inside the oven with the oven door left ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don't have to handle the cake while it's too hot).

Remove the cheesecake from the oven and the water bath, and let cool to room temperature completely; this can take up to 4 hours, depending on the ambient room temperature.

Gently loosen the cheesecake from the pan. If the cheesecake is sticking slightly to the pan, you can run a thin butter knife along the edge of the pan to loosen the cake. Cover the cheesecake and refrigerate for at least 8 hours or overnight.

Chocolate Ganache

Place the semisweet chocolate in a heatproof bowl. Add the cream and salt and microwave in 30-second intervals, stirring in between, until the chocolate has melted. Mix to make sure the ganache is smooth and then let cool to a thick but spreadable consistency. You can keep the chocolate ganache in the fridge to speed the cooling process.

Decorate

Once the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake, and then cover the surface on top as well. It's OK if it's not completely smooth on top because it'll be covered with chocolate chip cookies anyway. When the ganache has set, decorate with chocolate chip cookie pieces on top, and serve.

(Continues…)



Excerpted from "Secret-Layer Cakes"
by .
Copyright © 2017 Dini Kodippili.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Why Secret-Layer Cakes and How to Use This Book,
Cheesecakes,
Buckeye Brownie Cheesecake,
Hummingbird Lemon Cheesecake,
Cookie Monster's Cheesecake,
Praline Crust Spiced Poached Pear Cheesecake,
Biscoff Blondie Coffee Cheesecake,
Coconut Cardamom Cheesecake,
Blackout Brownie Red Velvet Cheesecake,
Butterscotch Bananas Foster Cheesecake,
Milk and Cookies Cheesecake,
Pistachio Rose Saffron Cheesecake,
Brownie Bottom Irish Cream Cheesecake,
Cherry Pie Brownie Cheesecake,
Brownie Bottom Pumpkin Cheesecake,
Ginger Brownie Passion Fruit Cheesecake,
Brownie Bottom Candied Bacon Cheesecake,
Neapolitan Cheesecake,
Brownie and Mint Cheesecake,
French Toast Maple Cheesecake,
Hazelnut Brownie Nutella Cheesecake,
Double Chocolate Raspberry Cheesecake,
Tim Tam Honeycomb Cheesecake,
Brownie Brown Butter Cheesecake,
Macadamia Brownie White Chocolate Cheesecake with Strawberries,
Dessert Mash-Ups,
Upside-Down Blood Orange and Cardamom Cream Cheese Cake,
Tres Leches Boston Cream Cake,
Fudgy Pistachio Baklava Cake,
S'mores Brownie Pie,
Basil Berry Eton Mess Cake,
Tiramisu Meringue Cake,
Ceylon Cinnamon Chocolate Meringue Cake,
Chocolate Passion Fruit Merveilleux Cake,
Pumpkin Spice Latte Cake,
Whiskey Mousse Cake,
Orange Semolina and White Chocolate Chai Mousse Cake,
Cinnamon Dulce de Leche Torta,
Fizzy Pink Champagne and Elderflower Celebration Cake,
Juniper Berry Cake with White Chocolate Lime Mousse,
Earl Grey Orange Mousse Cake,
Pink Peppercorn Strawberry and Cream Cheese Cake,
Pavlova Summer Cheesecake,
Chocolate-Covered Strawberry Mousse Cake,
Chocolate Peanut Dacquoise Cake,
Cheesecake-Stuffed Devil's Food Cake,
Nutella and Berry Queen of Puddings,
No-Bake Cakes,
No-Bake Popping Raspberry Chocolate Truffle Cake,
Wake-Me-Up Breakfast Cheesecake,
No-Bake Cherry Ripe Cheesecake,
Mexican Hot Chocolate Cookie Pudding,
Black Forest Mousse Cake,
Panettone Trifle Cake,
Ice Cream Cakes,
Peanut Butter and Jelly Ice Cream Cake,
Cookies and Cream Brownie Ice Cream Cake,
Rocky Road Ice Cream Cake,
Piña Colada Ice Cream Cake,
Funfetti Explosion Birthday Ice Cream Cake,
Lemon Meringue Baked Alaska,
Chocolate Explosion Ice Cream Cake,
Pumpkin Pie Butter Pecan Praline Ice Cream Cake,
Afghan Fudge Hokey Pokey Ice Cream Cake,
Apple Pie Ice Cream Cake,
Commonly Used Equipment,
Commonly Used Techniques,
Acknowledgments,
Index,
About the Author,
Copyright,

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