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1 August muffins with white chocolate
by Sophie Scaramuzza
For 1 August: a dessert dream in red and white
31.7.2017
Translation: machine translated
The first of August is our bank holidays and is duly celebrated by Mr and Mrs Swiss. With family, friends, socialising, fireworks, delicious food - and this dessert in red and white?
A matching dessert, in the national colours of course, has been my personal 1st August ritual for several years now. This year, I chose the combination of refreshingly creamy cheesecake with a biscuit base and fruity, sour and sweet redcurrants. The colour combination is perfect and fits effortlessly into any 1st August decoration.
Cheesecake is one of those things... It doesn't always turn out the way it should. And it doesn't always taste the way it should. And anyway: this cake is a little bitch and requires all your attention when making it.
Cheesecake too complicated? Then 1 August cupcakes
I made quite a fuss over this version, but it was worth it! I have the world's best cheesecake ever. If you follow the individual steps exactly, your cheesecake will also surprise the taste buds of your family and friends and you will "have to" make it again and again.
The most important thing when making the cheesecake mixture is to allow the ingredients to acclimatise at room temperature for at least 2 hours. So, take all the cold stuff out of the fridge and do something else for a few hours. This way, the ingredients are perfectly harmonised and the chance of your cheesecake cracking on the surface is significantly reduced.
A little flavour note: Yes, there is salt in the biscuit base. I have used a cautious amount in the recipe - braver people are welcome to double the amount. Salt belongs in there. It gives the food an extra flavour kick. I promise.
So, let's get started!
Recipe for the 1st August cheesecake
For a 28 springform tin - this makes cake for 12 people
For the base:
- 200 grams of butter biscuits (e.g. Petit Beurre)
- 120 grams of butter, liquid
- ¼ teaspoon of salt (brave people take ½ teaspoon of salt)
For the cheesecake mixture:
- 800 grams of cream cheese (e.g. Philadelphia)
- 100 grams of butter
- 200 grams of sugar
- 1 vanilla pod, scraped out brand
- 5 eggs
- 30 grams flour
- 1 pinch of salt
- 400 grams of crème fraîche
You will also need some kitchen paper and aluminium foil for the baking tin.
For the berry sauce:
- 250 grams of redcurrants
- 50 grams of sugar
And this is how it works:
- As described above, first take the cold ingredients (cream cheese, butter and crème fraîche) out of the fridge, pour the contents of the containers separately into small bowls or onto plates and leave to stand at room temperature for 2 - 3 hours. If your kitchen is very hot in summer, either put the ingredients in the cellar or leave them at room temperature for less time.
- Crumble the shortbread biscuits. This works best with a kitchen cutter. If you don't have one, put the biscuits in a plastic bag, seal it tightly and then roll over them with the rolling pin and apply plenty of pressure until you have lots of small crumbs.
- Mix the biscuit crumbs with salt and melted butter.
- Line the base and sides of your springform tin with baking paper. Moisten kitchen paper (it really must be damp throughout) and place it on aluminium foil. The kitchen paper and aluminium foil should be long enough to reach once around your baking tin.
- Wrap the kitchen paper well in the aluminium foil and place this strip around your springform pan. This tinkering will ensure that your cheesecake reaches the right temperature in the oven. 8.
- Pour the biscuit mixture onto the base of the tin and press it down as evenly as possible using a small glass. Place the tin in the fridge.
- Preheat the oven to 160 degrees top and bottom heat.
- Mix the cream cheese, butter and sugar with a whisk. Make sure that you only mix the ingredients, do not beat them. Now add one egg at a time to the mixture. Add the brand of vanilla pod and then the flour and salt. Stir well. Finally, stir in the crème fraîche briefly but thoroughly.
- Pour the cheesecake mixture onto the prepared biscuit base, place the baking tin on a baking tray and bake the cheesecake in the centre of the oven for one hour and 20 minutes.
- Switch off the oven, open the oven door and leave the cake to cool completely in the oven for 2 hours. Then place the cheesecake in the fridge for at least an hour. 6.
Now make the berry topping:
- Wash 200 grams of redcurrants, pluck the berries from the stems and place them in a small pan with the sugar. Heat everything slowly and then leave to simmer for 10 minutes, stirring occasionally.
Puree the berries and pass through a sieve into a clean container.
- Pour the berry sauce onto the cooled cheesecake and decorate with the remaining berries.
- Then place the cheesecake in the fridge until ready to serve.
Ä Guete and have a wonderful 1st August!
You could use these products for the recipe
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This full-time mum and video editor has been rattling those pots and pans since 2012 when she started her baking blog lalaSophiebackt.ch. She loves all things sweet and colourful.