These cookies are a variation based on the pumpkin butter cookies published in my ebook, All About Pumpkin. Using fruit butters like pumpkin butter, apple butter, or pear butter allows us to infuse these fall cookies with flavour without the water of apple sauce, pear compote or pumpkin purée which would compromise the texture.

Ingredients To Make Fall Cookies

These apple butter cookies are a variation of my best chocolate chip cookies. Here's what you need to make these fall cookies:

• apple butter—do not confuse this with a compound butter! Apple butter is 100 % pure apple (maybe with a little sugar or spices) whereas apple compound butter is a cow's butter flavoured with apple. The two are not interchangeable!
• sugar—use mostly brown sugar with a little white granulated sugar for the most flavour and best texture
• white chocolate—I prefer to use chopped high-quality white chocolate
• pumpkin seeds—use shelled pumpkin seeds. Make sure they aren't old or rancid!
• salt—I bake with Diamond Crystal fine Kosher salt. If using table salt, add half the amount to avoid making the cookies too salty
• leavening—we are using baking soda, not baking powder. Read about the difference between baking powder and baking soda if you aren't sure the difference
• flavour agents—you will need ground cinnamon and pure vanilla extract
• butter—use unsalted butter or add less salt to the recipe to make sure the cookies aren't too salty
• flour—I tested this recipe with bleached all-purpose flour, but unbleached should work too
• egg—I always use large eggs for all my recipes. If you use a different size of eggs, this may alter the texture and spread of the cookies.

Please see the recipe card for the exact ingredients and amounts.

Substitutions and Variations

These fall cookies have a simple list of ingredients, and just a few variations or substitutions are possible:

• Apple butter - you can use any fruit butter to make these cookies, like apple, pumpkin, or pear.
• Nuts - these cookies are nut-free, made with pumpkin seeds, but you can replace them with sunflower seeds or even toasted walnuts or pecans.
• Cranberries - I love dried cranberries in this fall cookie because cranberry season is late fall and early winter, but you can also use dried currants, raisins, or even chopped crystallized ginger.
• Chocolate - I think white chocolate is the best choice for these cookies, but this recipe will work with milk or dark chocolate too. You can use chips or chopped chocolate bars.

Instructions For Apple Butter Cookies

Just like most cookie recipes, these autumn cookies are made using the creaming method with a stand mixer (or a hand mixer if you prefer), though by hand with a wooden spoon is also possible if you have the energy!

Step 1—Whisk the dry ingredients in a medium bowl (image 1) to evenly incorporate the salt, spices, and leavening. Meanwhile, combine the butter and sugars in the stand mixer fitted with a paddle attached (image 2) until creamy and fluffy, then add the egg and vanilla (image 3).

Step 2—Add the apple butter to the light mixture (image 4) before stirring in the whisked dry ingredients (image 5), followed by the add-ins (chopped white chocolate, dried cranberries, and pumpkin seeds (image 6).

Step 3—The cookie dough will be thick and sticky once mixed (image 7). Use a 1-⅓-ounce disher to portion out the dough into 50-gram scoops (image 8). Chill the scoops of dough for 15 minutes before baking.

Step 3—I like to roll the chilled cookie dough scoops between the palms of my hands to smooth the surface and even them out before placing them on a baking sheet lined with parchment paper (image 9). Bake until set (image 10).

Storage

Store the baked cookies in an airtight container for up to a week or freeze them for longer storage.

Other Drop Cookie Recipes

Looking for other recipes like these fall drop cookies? Try these:

If you tried this recipe for fall cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Fall Cookies

These fall cookies are made with apple butter, white chocolate, dried cranberries and pumpkin seeds with a little cinnamon to round it out!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Chill time 30 minutes minutes

Servings 18

Calories 229kcal

Author Janice Lawandi

Equipment

• 5-quart KitchenAid Artisan mixer
• 1-⅓oz scoop
• Sheet pan

Ingredients

• 190 grams bleached all-purpose flour
• 5 mL Diamond Crystal fine kosher salt
• 2.5 mL baking soda
• 2.5 mL ground cinnamon
• 115 grams unsalted butter
• 150 grams light brown sugar
• 50 grams granulated sugar
• 1 large egg(s)
• 10 mL pure vanilla extract
• 75 grams apple butter
• 130 grams white chocolate chopped
• 115 grams pumpkin seeds
• 90 grams dried cranberries

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line two or three large half sheet pans (13” x 18” x 1” | 33 cm x 45.5 cm x 2.5 cm) with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a big mixing bowl using an electric hand mixer), cream together the butter, the brown sugar, and the granulated sugar until it’s very light and fluffy.
• Add the egg and the vanilla, and mix well until the mixture is light and fluffy again. Then stir in the apple butter. Make sure to clean down the sides of the bowl as needed with a big spatula.
• Dump in the whisked dry ingredients, and incorporate them on low.
• Mix in the white chocolate, pumpkin seeds, and dried cranberries.
• Scoop approximately 50-gram portions of the sticky dough onto one of your parchment-lined sheet pans. I like to do all the scooping at once and place them all on one of the prepared sheet pans.
• Chill the portioned out scoops of dough in the refrigerator for 15 minutes to firm them up, then roll them into smooth balls with the palms of your hand.
• Place 6–8 scoops per cookie sheet, spacing them apart and staggering them.
• Bake the cookies one sheet pan at a time until the edges are set and begin to brown slightly (about 14 minutes). You might want to rotate the pan partway through the baking to ensure the cookies brown evenly.
• Let the cookies cool completely on the sheet pan while you bake the second pan. Store the cookies in an airtight container once they've cooled completely.

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• This recipe works with any fruit butter, such as pumpkin, pear, or apple butter.
• Remember, fruit butters are made from fruit purée (compote or sauce) that is cooked down into a thick, concentrated spread. This is not to be confused with a compound butter made with cow's butter.
• Want to change this up?
  • Replace the dried cranberries with chopped crystallized ginger, raisins, currants, or chopped dried pear or apple
  • Replace the pumpkin seeds with toasted walnuts or pecans
  • Replace the white chocolate with milk or dark chocolate.

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 167mg | Potassium: 107mg | Fiber: 1g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg

The post Fall Cookies With Cranberries, White Chocolate And Apple Butter appeared first on The Bake School.

This is a simple variation of my classic baked vanilla cheesecake recipe, which I also turned into a pumpkin cheesecake (featured in the All About Pumpkin bundle). I made both of those with a graham cracker crust.

I love all cheesecakes, but this coffee-flavoured cheesecake with an Oreo cookie crust might be my all-time favourite flavour. The taste reminds me of the most luxurious coffee-flavoured Greek yogurt (the expensive kind), flavoured with espresso powder and ground cardamom for a play on Turkish coffee. I have explored this flavour combination in the past with these coffee cardamom buns.

Ingredients To Make A Coffee-Flavoured Cheesecake

The beauty of any cheesecake is that the base is always the same, made from simple ingredients, to which concentrated flavours are added to transform the recipe. Here's what you need:

• Oreo cookies—we are using whole Oreo cookies (the regular kind) for the crust because chocolate wafers were discontinued
• butter—I used melted unsalted butter for the crust. If using salted, omit the salt in the crust
• cream cheese—use blocks of full-fat cream cheese, preferably Philadelphia brand. In Canada, each block weighs 250 grams, and this recipe calls for four blocks or 1 kg of cream cheese. Do not use low-fat, whipped or spreadable cream cheese!
• sugar—I used white granulated sugar for the crust and filling to ensure the sugar doesn't interfere with the flavour of the cheesecake filling
• eggs—I bake with large eggs. Don't use smaller or extra large eggs as this may impact the texture of the filling
• salt—I use Diamond Crystal fine kosher salt in all my recipes. If using regular table salt, add half the amount.
• espresso powder—use instant espresso powder (I like Nescafé gold espresso powder) for a strong, rich coffee flavour
• cardamom—use either freshly ground cardamom or pre-ground cardamom, but make sure it is fresh. Please don't use old cardamom that has been sitting in your spice drawer for 3 years!
• vanilla—you can use either vanilla extract or vanilla bean paste (same quantity)

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

This is a straightforward recipe for a Turkish coffee-flavoured cheesecake. Here are a few ways you can change it:

• Sour cream variation: Some people like to add sour cream to their cheesecake fillings for more tang. Replace one block (250 grams) of cream cheese with 1 cup (250 mL) of sour cream or, alternatively, you can add a cup of sour cream to this recipe and increase the number of eggs to 5 large eggs instead of 4. Either way works!
• Cookie crumb alternatives: you can either make an Oreo crust made from whole Oreo cookies (as mentioned in the recipe card) or this graham cracker crust recipe with either graham crackers, social tea biscuits, speculoos cookies, or chocolate wafers (if you still have access to them).
• Gluten-free—use gluten-free Oreos for the crust if you'd like to make a gluten-free cheesecake.

With any substitutions, you may have to adjust baking times and do further testing.

Instructions

To make a cheesecake from scratch, first bake the crust, as shown in this recipe for Oreo cookie crust, and then mix the filling and bake the cheesecake in a water bath. Here's how to make this coffee cardamom cheesecake:

Step 1—Step 4—While the crust is baking and cooling, mix the filling by combining the cream cheese in the bowl of a stand mixer (image 1) and mixing it until smooth before mixing in the sugar (image 2), followed by the espresso powder, cardamom, and vanilla bean paste (image 3). Once the mixture is smooth and creamy, add the eggs, one at a time, mixing well with each addition (image 4).

Step 2—Your coffee cheesecake filling should be smooth, glossy, and rather liquid after adding all the eggs (image 5). I like to pass it through a strainer with the help of a whisk to remove any lumps (image 6). Despite looking smooth, you can see what I strained out of the filling in image 7.

Step 3—Transfer the cheesecake filling to the baked crust. Place the cheesecake pan (which you've wrapped in 3 layers of foil to prevent any moisture from getting in) in a deep roasting pan and pour boiling water to come up halfway (image 8). Bake until set with a slight jiggle in the middle (image 9).

I like to leave my cheesecakes in the oven to cool for 2 hours. Once baked, I immediately turn the oven off, open the oven door just a little (hold it open with the handle of a wooden spoon, for example), and leave it there untouched for 2 hours. At that point, the oven will be at room temperature, and the cheesecake will be too (or very close to room temperature).

I like to run a thin pairing knife around the edge to make sure the cheesecake has released from the sides. I reuse one layer of the foil from the bottom of the pan to cover the cheesecake in the fridge.

Tip: I like to decorate this cheesecake with lightly sweetened whipped cream, piping little rosettes along the border with a 1M tip (or an equivalent 11-mm star tip), garnishing each rose with a chocolate-covered coffee bean and dusting the top with a tiny amount of cardamom.

Storage

Store the cheesecake in the fridge. You can also freeze cheesecake, ungarnished, for up to a month. Unmould it and set it on a parchment-lined sheet pan. Freeze it solid in the freezer, then wrap it in several layers of plastic wrap and then a layer of foil.

To defrost the cheesecake, unwrap the frozen cheesecake, set it on your serving plate and leave it in the refrigerator overnight to slowly defrost before serving.

Other Cheesecake Recipes

Looking for other cheesecake recipes like this? Try these:

• baked vanilla bean cheesecake
• pumpkin cheesecake

If you tried this recipe for coffee cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Coffee Cheesecake

Learn how to make the best baked coffee cheesecake with this easy recipe. This is a classic vanilla cheesecake flavoured with espresso and cardamom (a play on Turkish coffee!), and made with a delicious Oreo cookie crust. We bake it in a water bath to create a perfect, flat, smooth cheesecake with no cracks!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Chill time 4 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 521kcal

Author Janice Lawandi

Equipment

• 9-in springform
• roasting pan

Ingredients

Baked Graham Cracker Crust For 9-inch Cheesecakes

• 190 grams Oreo cookies about 16 cookies
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted

Coffee Cheesecake Filling

• 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
• 250 grams granulated sugar
• 45 mL instant espresso powder
• 15 mL vanilla bean paste
• 5 mL ground cardamom more or less depending on taste
• 4 large egg(s)
• boiling water to create the water bath in the roasting pan

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a full kettle of water (1.75–2 L).
• In a food processor bowl fitted with the metal S-blade, combine the Oreo cookies and salt. Pulse them together until you end up with a find crumb.
• Pour the melted over top and pulse the mixture again until all the ingredients are moistened and the mixture begins to clump.
• Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
• Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
• Drop the oven temperature to 325 °F (165 °C).
• Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
• Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar, espresso powder, vanilla bean paste, and
• Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
• Strain the filling to remove any lumps if necessary, then pour it over your cheesecake crust.
• Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
• Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
• Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
• Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.

Notes

• For the crust, I use whole Oreos (filling and all) because Nabisco and Mr. Christie chocolate wafers have been discontinued. If you prefer, you can make a graham cracker crumb crust or if you still have access to chocolate wafers, you can also use the graham crust recipe (you can use most dry cookies/biscuits for the crumbs for the graham cracker crust recipe, like speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits).
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
• You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
• For the cardamom, use freshly ground green cardamom (as finely ground as you can in a spice grinder or with a mortar and pestle). Or buy ground cardamom. Make sure it is fresh. For the best flavour, buy new spices. Don't use old spices!
• Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top. 

Nutrition

Calories: 521kcal | Carbohydrates: 41g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 371mg | Potassium: 306mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1319IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg

The post Coffee Cheesecake With Cardamom appeared first on The Bake School.

Back in 2023, Nabisco and Mr. Christie discontinued their chocolate wafers in North America. These wafers were the chocolate cookies we all used, transforming them into crumbs to make chocolate crusts for cheesecakes.

This Oreo cookie crust is what I make since chocolate wafers are impossible to find. This cheesecake crust recipe uses whole Oreo cookies. No need to scrape out and separate the white filling!

Ingredients

It doesn't get any simpler than an Oreo cookie crust with only three ingredients. Here's what you need:

• Oreo cookies—you can use any chocolate sandwich cookies but the taste will vary. I prefer to buy name-brand Oreo cookies to make the best tasting crust
• salt—salt brings out the flavour of this crust, making it more interesting. I bake with Diamond Crystal fine Kosher salt. If using table salt, add half the amount to avoid making the crust overly salty.
• butter—I make this crust with unsalted butter, prefering to add salt myself. If you use salted butter, omit the salt in the recipe to avoid making the crust too salty.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Here are a couple of variations, depending on what you have access to.

• Chocolate wafers - if you still have access to chocolate wafers, replace the whole Oreos with 150 grams of chocolate wafer crumbs and 25 grams of granulated sugar (just like for a baked graham cracker crumb crust). You could also try chocolate Teddy Grahams or chocolate graham crackers instead.
• Speculoos or graham cracker - use speculoos or graham crackers cookies in place of Ores, but follow the graham cracker crumb crust ratios mentioned in the above bullet point).

With any variation, you may have to do some testing to get the recipe just right!

Instructions

You will use a large food processor for this recipe. A small food processor could work, though you may have to grind the Oreos to crumbs in portions to avoid overloading the machine. Here's how to make an Oreo cookie crust from scratch:

Step 1—Start by combining Oreo cookies with salt in the bowl of a food processor fitted with the metal S-blade (image 1). Process the mixture until the cookies break down into a fine, even crumb (image 2). Pour the melted butter on top (image 3) and then continue to pulse the mixture until it clumps together (image 4).

Step 2—Transfer the chocolate crumble to your prepared pan (image 5). I generally bake cheesecakes in a 9-inch springform pan lined with parchment paper. Pat out and press the mixture to form a flat, even crust from edge to edge (image 6). Bake the crust until set (image 7). Let cool before using.

Storage

Use immediately according to your recipe. For cheesecakes, I let the crust cool completely before filling them with the cheesecake batter. You can make the crust ahead of time (the day before), and store it in a cool, dry place until you are ready to use it.

FAQ

Other Cookie Crumb Crust Recipes

Looking for other crumb crust recipes like this? Try these:

• graham cracker crumb crust (used to make this perfect vanilla cheesecake)
• shortbread cookie crust (for a strawberry cream tart)
• saltine crust (used to make an orange pie that tastes like a creamsicle)
• oat cookie crust (used to make the famous Milk Bar Pie)

If you tried this recipe for baked Oreo cookie crust (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Baked Oreo Cookie Crust

Learn how to make a perfect Oreo cookie crumb crust base from just three ingredients (whole Oreo cookies, butter, and a little salt). This easy recipe creates a baked chocolate cookie crust that is the perfect base for 9-inch cheesecakes baked in a springform pan, as well as pies and tarts. This is the recipe you should make since chocolate wafers have been discontinued!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 108kcal

Author Janice Lawandi

Equipment

• Food processor

Ingredients

• 190 grams Oreo cookies
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted and cooled slightly

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch (23 cm) springform pan with parchment paper. Set aside.
• In the bowl of a food processor, combine the Oreo cookies and salt. Process them together into a find crumb.
• Pour the melted butter over top and stir everything together for a couple of minutes until all the ingredients are evenly moistened with butter and they begin to clump together.
• Transfer the crumbs to the prepared pan and spread them out in an even layer from edge to edge. Use a flat-bottomed glass or the palm of your hand to press them firmly into place and smooth the surface of the crust.
• Bake until the crust is set. This takes about 10–15 minutes.

Notes

• I prefer to use name brand Oreo cookies
• If you have access to chocolate wafers, replace the weight of Oreos with 150 grams of chocolate wafers and 25 grams of granulated sugar. 
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty. 
• This makes a flat, 9-inch crust, perfect for a 9-inch cheesecake baked in a springform pan. If you want the crumbs to come up the sides of the pan, you will need to double the recipe to have enough to cover the sides too (if not more!). If you have extra unbaked crust crumbs, freeze them for later.

Nutrition

Calories: 108kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 121IU | Calcium: 5mg | Iron: 2mg

The post Oreo Cookie Crust appeared first on The Bake School.

Some people like to serve pie at Thanksgiving (like this pumpkin pie without evaporated milk or a maple bourbon sweet potato pie). Others prefer to bake a pumpkin cheesecake instead!

This is my version of baked pumpkin cheesecake. I always stick to the same ratio (roughly) for baked cheesecake fillings. As you may notice, this recipe is very similar to my baked vanilla cheesecake and the delicious coffee cheesecake with cardamom.

Ingredients To Make Baked Cheesecake With Pumpkin Purée

Here's what you need to make a pumpkin-flavoured cheesecake:

• pumpkin—you can use canned pumpkin purée or strained homemade pumpkin purée (water removed). Do not use canned pumpkin pie filling which has spices and other additives that will affect the taste.
• sugar—I used white sugar in the crust and the filling, but light brown sugar would also work
• eggs—I bake with large eggs. If you use eggs of a different size, this may affect the texture and set of the pumpkin cheesecake filling
• cream cheese—use Philadelphia full-fat cream cheese sold in blocks. In Canada, each block is 250 grams. Do not use whipped cream cheese or spreadable cream cheese. Do not use low-fat cream cheese.
• pumpkin spice mix—this is also called pumpkin pie spice. You can make a homemade version by combining cinnamon, ginger, nutmeg, cloves, and/or allspice.
• butter—use unsalted butter for the crust. If using salted, you may want to add less salt to the crust.
• vanilla—you can use either vanilla extract or vanilla bean paste (equal amounts)
• graham cracker crumbs—use store-bought or homemade graham crackers for the crumb crust.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Here are a few ways you may want to change the recipe:

• Sweet potato - instead of pumpkin purée, you can try using sweet potato purée.
• Squash - you can use any mashed sweet squash for this cheesecake. I find kabocha squash is very flavourful. Make sure to strain the homemade purée through a cheesecloth to remove any excess moisture in the filling.
• Graham cracker cookie alternatives - the cookie crust can be made with social tea biscuits or chocolate wafers. You can also use speculoos.
• Sour cream - you can replace 250 grams (1 block) of cream cheese with 250 mL (1 cup) of full-fat sour cream (14 % fat)

With any substitution, you may have to do some testing and tweaking to get the dessert just right with your changes!

How To Make a Pumpkin-Flavoured Cheesecake

You can make the cheesecake filling in either a large food processor or a stand mixer with the paddle attachment. The goal is to create a smooth filling without incorporating too much air so that the filling doesn't expand and crack as it bakes and cools. If you use a large food processor, the volume will likely exceed the maximum fill line, so beware of leaks. Use a stand mixer if you are worried about spills.

Step 1—Start by combining the blocks of cream cheese in either a food processor (image 1) or stand mixer fitted with paddle attachment. Blend them together until smooth and creamy (image 2), scraping down the sides as needed with a spatula and adding the granulated sugar partway through. Add the pumpkin spice mix and vanilla (image 3) and the pumpkin purée (image 4) and mix until the filling is even and smooth.

Step 2—Mix in the eggs, one at a time (image 5), then strain the mixture into a bowl (image 6). Pour the pumpkin cheesecake filling over a baked 9-inch graham cracker crust in a springform pan (image 7).

Tip—Make a graham cracker crumb crust and bake it before making the filling. Wrap the springform pan in two layers of foil after baking the crust to prevent moisture from getting into the pan when we set it in a water bath to bake the filling.

Step 3—Place the foil-wrapped cheesecake pan in a roasting pan and fill it with boiling water carefully (image 8).

Step 4—Bake the cheesecake until the edges are set, but the centre jiggles ever so slightly (image 10). Cool the cheesecake for 2 hours in the oven, propping the door open with a wooden spoon (image 11).

The cheesecake should not have any cracks at this point (image 12) if you cooled it slowly. If you use a thermometer to monitor the baking, the hole created in the centre to check the temperature may result in a crack.

Cool the cheesecake in the fridge overnight.

Hint: If your cheesecake develops a crack, hide it under a thick layer of lightly sweetened whipped cream or, even better, maple whipped cream! Nobody will notice it!

Storage

Store cheesecake in the refrigerator, lightly covered. You can also freeze it, though I'd recommend freezing it without the whipped cream on top if you choose this.

You can make this pumpkin cheesecake a day or two ahead of serving it, which makes it a great Thanksgiving dessert because it doesn't require the oven on the big day!

Serving Suggestions

I love this pumpkin cheesecake topped with lightly-sweetened whipped cream, but you can also serve it plain or with some cardamom ice cream or spiced chai ice cream. It's also great with salted caramel sauce! Yum!

Other Pumpkin Recipes

If it's pumpkin spice season, here are a few pumpkin baking recipes to try:

If you tried this recipe for baked pumpkin cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Baked Pumpkin Cheesecake

Learn how to make the best baked pumpkin cheesecake with this easy recipe. This is a classic pumpkin-flavoured cheesecake made with a graham cracker crumb crust, pumpkin purée and pumpkin spice mix, baked in a water bath to create a delicious flat, smooth cheesecake with no cracks.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Chill time 4 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 504kcal

Author Janice Lawandi

Equipment

• 9-in springform
• roasting pan

Ingredients

Baked Graham Cracker Crust For 9-inch Cheesecakes

• 150 grams graham cracker crumbs
• 26 grams granulated sugar
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted

Vanilla Bean Cheesecake Filling

• 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
• 250 grams granulated sugar
• 426 grams pumpkin purée
• 12.5 mL pumpkin spice mix
• 10 mL vanilla extract
• 4 large egg(s)
• boiling water to create the water bath in the roasting pan
• sweetened whipped cream optional but makes a nice garnish

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a whole kettle of water (1.75–2 L).
• In a medium bowl, combine the graham cracker crumbs, 26 grams of sugar (2 tbsp) and salt. Mix them together with a fork.
• Pour the melted over top and stir well until all the ingredients are moistened and the mixture begins to clump.
• Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
• Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
• Drop the oven temperature to 325 °F (165 °C).
• Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
• Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar.
• Add the pumpkin purée, spices, and vanilla, and mix in.
• Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
• Strain the filling to remove any lumps if necessary, then pour it over your baked cheesecake crust.
• Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
• Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
• Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
• Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.

Notes

• For the crust, I prefer to use graham cracker crumbs but this will also work with speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits. Use any dry cookies/biscuits for the crumbs.
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty. 
• For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
• You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
• Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top. 

Nutrition

Calories: 504kcal | Carbohydrates: 40g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 393mg | Potassium: 231mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6845IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg

The post Baked Pumpkin Cheesecake appeared first on The Bake School.

I put off using discard to make breakfast foods like waffles for years, opting instead to make sourdough discard crackers with fun toppings on repeat (like almost weekly!). Then, one day, I had too much discard in my fridge, so I decided to give it a go. That day, I discovered that the secret ingredient to the best waffles is well-fed mature sourdough starter. These sourdough waffles are probably the best waffles I've ever had, and now I make this recipe quite often. I hope you will love it as much as I do!

Ingredients

Like most waffle recipes, you don't need much to make sourdough waffles. Here's what you need.

• Sourdough starter—use discard or extra starter from a mature, well-established starter that is well fed. Avoid using discard from the first few days of building up a new starter because it may be contaminated with other microorganisms that aren't so healthy (or tasty!)
• Flour—I use bleached all-purpose flour for all my recipes. Unbleached should also work
• Leavening—this recipe relies on a lot of baking powder to create light waffles. Please read about the difference between baking soda and baking powder if you are unsure
• Milk—I usually make this recipe with 3.25 % (whole milk), 2 % or even 1 % cow's milk. I use whatever milk I have in the fridge
• Eggs—I use large eggs for all my cooking and baking. You may experience textural differences if you use smaller or larger eggs
• Butter—this recipe was tested with melted unsalted butter. If using salted butter, you may have to adjust the added salt in the recipe
• Salt—I bake with Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount
• Vanilla—I use pure vanilla extract but it is optional and you don't have to add it! You can use homemade vanilla if you've got it

Please see the recipe card for exact ingredients and quantities.

Replacing Sourdough Starter

This recipe calls for leftover sourdough starter (the stuff you discard from feeding, for example). Technically, you could replace it with a 50/50 mix of water and flour.

My starter is actually fed with a 1:1 ratio of all-purpose flour and rye flour, so the starter in the photos is 50/25/25 of water-to-all-purpose-flour-to-rye flour. If you don't have sourdough starter, you can replace it in the recipe with 125 grams of water and 125 grams of flour (either 100 % all-purpose or a mix of all-purpose and rye).

Other Variations

• Dairy-free - you can replace the milk with your favourite non-dairy milk substitute, like almond milk or soy milk, and replace the melted butter with melted coconut oil
• Whole grain—replace a portion of the all-purpose flour with a whole grain flour that you like. I would replace half or less of the flour by weight to ensure the texture of the waffles isn't changed much. Whole-grain flours may absorb more liquid, which may necessitate adjustments to the consistency later.
• Chocolate chips—fold in 175 grams (1 cup) of chocolate chips or chocolate chocolate to the batter to make chocolate chip sourdough waffles. User more or less depending on how much you want to load the waffles.
• Berries—fold 1–2 cups of blueberries into the batter to make blueberry sourdough waffles. I prefer to use fresh for this.

Note that adding chocolate chips and blueberries may gunk up your waffle maker. Something to keep in mind when you make some of these changes because this might impact the time and effort it takes to clean your machine!

If you are looking for waffles without discard, try these cheese waffles or these multigrain waffles.

Instructions

Homemade waffles are so easy to make and relatively quick too! The longest part is cooking the waffles if your machine only makes one at a time. Here's how to make these sourdough waffles.

Step 1—Combine all the dry ingredients in one bowl. I like to use a Danish dough whisk to mix them really well (image 1). In a separate bowl, combine all the wet ingredients except the melted butter using a balloon whisk (image 2). I keep the butter aside and add it later because if the milk is too cold, the butter clumps and hardens into lumps that don't incorporate evenly into the waffle batter.

Step 2—Pour the wet ingredients over the dry ingredients, along with the melted butter (image 3) and whisk them together (image 4). The batter will be fairly thin and bubbly with some lumps (image 5). It will thicken a little as it rests while you preheat the waffle iron.

Step 3—I use a Breville waffle maker that calls for 125 mL (½ cup) of batter per waffle and doesn't need to be greased (image 6). I cook the waffles until they are evenly golden brown (image 7).

Note: For this recipe, I use a Breville waffle maker that requires ½ cup (125 mL) of waffle batter per waffle. My old maker could only handle about 80 mL (⅓ cup) of batter so if you are using a different machine, you might get a different number of waffles.

Tip: Since this recipe makes a lot of waffles and you can only cook one at a time on my machine, I like to keep waffles warm in a low oven. I set them in a single layer on a sheet pan.

Storage

I store leftover waffles stacked on a plate with small pieces of parchment between them to prevent sticking. I cover the stack with foil.

You can also freeze them and defrost them in a warm toaster oven or the oven (not too hot!).

Serving Suggestions

I enjoy serving my waffles with fresh fruit and lots of maple syrup. But you can also make delicious and more elaborate waffle toppings if you have the time. Try these other waffle toppings:

You can also top waffles with scoops of your favourite ice cream. I love to pair these waffles with sliced strawberries and cardamom ice cream!

If you tried this recipe for sourdough waffles (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Sourdough Discard Waffles

Learn how to make the best sourdough discard waffles with this easy recipe. These easy waffles are made with leftover sourdough starter that you end up with after multiple feedings, which creates the most delicious waffles that are lightly crispy on the outside and tender on the inside.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 10

Calories 232kcal

Author Janice Lawandi

Equipment

• Breville waffle maker

Ingredients

• 500 mL whole milk (3.25 % fat)
• 250 grams sourdough starter ripe/fed
• 10 mL pure vanilla extract
• 2 large egg(s)
• 250 grams bleached all-purpose flour
• 25 grams granulated sugar
• 20 mL baking powder
• 5 mL Diamond Crystal fine kosher salt
• 85 grams unsalted butter melted and cooled slightly

Metric - US

Instructions

• In a medium bowl, whisk together the milk, starter, vanilla, and eggs.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Pour the wet mixture over the dry mixture, add the melted butter, and stir to combine them. Let the batter rest uncovered.
• Preheat the waffle maker and cook the waffles according to the instructions.

Notes

• This recipe calls for leftover sourdough starter (the discard when feeding your starter, for example). Technically, you could replace it with a 50/50 mix of water and flour.
• My starter is actually fed with a 1:1 ratio of all-purpose flour and rye flour, so the starter in the photos is 50/25/25 of water/all-purpose flour/rye flour. If you don't have sourdough starter, you can replace it in the recipe with 125 grams of water and 125 grams of flour (either 100 % all-purpose or a mix of all-purpose and rye).
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty. 
• Dairy-free—you can replace the milk with your favourite non-dairy milk substitute, like almond milk or soy milk, and replace the melted butter with melted coconut oil
• Whole grain—replace a portion of the all-purpose flour with a whole grain flour that you like. I would replace half or less of the flour by weight to ensure the texture of the waffles isn't changed much. Whole-grain flours may absorb more liquid, which may require you to adjust the consistency later.
• Chocolate chips—fold in 175 grams (1 cup) of chocolate chips or chocolate chocolate to the batter to make chocolate chip sourdough waffles. User more or less depending on how much you want to load the waffles.
• Berries—fold 1–2 cups of blueberries into the batter to make blueberry sourdough waffles. I prefer to use fresh for this.
• Note that adding chocolate chips and blueberries may gunk up your waffle maker. Something to keep in mind when you make some of these changes because this might impact the time and effort it takes to clean your machine!

Nutrition

Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 322mg | Fiber: 1g | Sugar: 5g | Vitamin A: 343IU | Calcium: 161mg | Iron: 1mg

The post Sourdough Discard Waffles appeared first on The Bake School.

This retro snickerdoodle cookie recipe was adapted from my mom's recipe for "Best-ever cookies," but make no mistake, these are classic snickerdoodle cookies. If you love these, but want a chocolate version, try these chocolate snickerdoodle cookies made with cocoa powder.

Ingredients

The beauty of these cinnamon sugar cookies is that you likely have everything you need in your pantry!

• butter—this recipe calls for unsalted butter. If using salted butter, add less salt to the cookie dough.
• sugar—you can use white granulated sugar or light brown sugar in the cookie dough. I prefer brown sugar to add a little flavour and also soften the texture a bit.
• eggs—I always bake with large eggs. If you use a different size, this may have an impact on the texture, spread, and appearance of these cookies
• flour—I bake with bleached all-purpose flour. Unbleached should also work too.
• leavening—we are using baking soda, not baking powder here. Read about the difference between baking soda and baking powder if you aren't sure.
• acid—cream of tartar gives these cookies a tangy taste but also reacts with the baking soda to cause the cookies to puff up as they bake
• cinnamon sugar—you can use store-bought or homemade cinnamon sugar

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

A simple recipe like this has only a few substitutions and variations possible. Here are some changes to consider:

• Chocolate - check out this chocolate snickerdoodle recipe for a version with cocoa powder
• Cardamom - I love to replace the cinnamon sugar with homemade cardamom sugar, also adding cardamom to the cookie dough
• Ginger - my mom put ground ginger in the cookie dough, but it is optional. For more flavour, you could also add ginger to the sugar coating before baking!
• Salt—my mom didn't add salt to this recipe, but if you would like to, add up to ¼ teaspoon (1.25 mL) of Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount to avoid making the cookies too salty.
• Snickerdoodles without cream of tartar—if you prefer to use baking powder instead of the cream of tartar plus baking soda, omit the two ingredients and replace them with 1.5 teaspoons (7.5 mL) baking powder.

With any change to a recipe, you may have to do some testing to achieve the desired results.

How To Make Snickerdoodles

This recipe is so easy and doesn't require any chilling time, so you can make the sugar cookie dough and bake it right away!

Step 1—Start by combining the butter and sugar (image 1) and mixing until creamy and well mixed before adding the egg and vanilla (image 2). Then add the flour mixed with the leavening and cream of tartar (image 3) and stir until the mixture clumps together to form a cookie dough (image 4).

Step 2—I use a ¾ ounce scoop to portion out the dough, rolling it between the palms of my hands to smooth it before rolling it in cinnamon sugar (image 4). Place the cinnamon sugar cookies on a sheet pan, spacing them out. I can fit 8 per half sheet pan (image 5), then bake until the edges are set and the cookies have puffed. They will sink a little as they cool if you don't overbake them (image 6).

Hint: I prefer to bake these cookies just enough that the edges are set, but slightly underbaked so that the centres collapse as they cool. If you prefer a puffy more baked cookie, bake them an extra minute to preserve their puffy shape.

Storage

Store homemade snickerdoodle cookies in an airtight container for up to a week in a cool, dry place.

Snickerdoodle Cookie Baking FAQs

More Drop Cookie Recipes

Drop cookies are quick to make. It's always a good idea to have a container of them in the cupboard. Here are a few more drop cookie recipes to try:

If you tried this recipe for snickerdoodle cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Snickerdoodle Cookies

Bake classic snickerdoodle cookies, a retro cinnamon sugar cookie that has a slight tang from cream of tartar, creating soft, chewy cookies that everybody loves!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 22

Calories 145kcal

Author Janice Lawandi

Equipment

• 5-quart KitchenAid Artisan mixer
• ¾ oz scoop
• GIR spatula
• Sheet pan

Ingredients

• 250 grams bleached all-purpose flour
• 5 mL cream of tartar
• 5 mL ground ginger
• 2.5 mL baking soda
• 170 grams unsalted butter softened
• 200 grams light brown sugar
• 1 large egg(s)
• 5 mL pure vanilla extract
• 50 grams cinnamon sugar have extra on hand in case you need more than this!

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line three half sheet pans with parchment paper and set aside for later.
• In a medium bowl, whisk together the flour, cream of tartar, ginger, and baking soda.
• In the bowl of a mixer fitted with the paddle attachment, combine the butter and brown sugar, mixing until light, fluffy, and evenly mixed.
• Add the egg and vanilla and mix them in really well.
• Add the dry ingredients and stir them in on low until you form a cookie dough.
• Portion out the dough into 30 gram scoops, rolling them between the palms of your hands to smooth them out.
• Roll each scoop of dough in cinnamon sugar to completely coat it, then place them on a prepared sheet pan (8 per pan maximum).
• Bake each sheet pan for about 10–12 minutes until puffed and the edges are set. Let cool before serving.

Notes

• For a chocolate version - check out this chocolate snickerdoodle recipe for a version with cocoa powder
• Want to use cardamom? I love to replace the cinnamon sugar with homemade cardamom sugar, also adding cardamom to the cookie dough
• More ginger flavour - my mom put ground ginger in the cookie dough, but it is optional. For more flavour, you could also add ginger to the sugar coating before baking!
• Salt—my mom didn't add salt to this recipe, but if you would like to, add up to ¼ teaspoon (1.25 mL) of Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount to avoid making the cookies too salty.
• Snickerdoodles without cream of tartar—if you prefer to use baking powder instead of the cream of tartar plus baking soda, omit the two ingredients and replace them with 1.5 teaspoons (7.5 mL).
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
•  

Nutrition

Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 22mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 204IU | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 1mg

The post Snickerdoodle Cookies appeared first on The Bake School.

I love to bake this cheesecake year-round, but especially during berry season, serving it with fresh berries and lightly sweetened whipped cream. This no-fail recipe creates a classic vanilla cheesecake that has the perfect texture and never cracks!

This is a simple variation of the pumpkin cheesecake bonus recipe featured in the All About Pumpkin bundle and this coffee cardamom cheesecake.

Ingredients

The secret to baking the perfect cheesecake is using the right ingredients and the best baking techniques. For a vanilla cheesecake, the ingredients are simple, but here's what you need to know:

• graham cracker crumbs—use pre-ground crumbs or grind graham crackers into fine crumbs. Use the same weight of whole graham crackers
• butter—I used unsalted butter for the crust. If using salted, omit the salt in the crust
• cream cheese—use blocks of full-fat cream cheese, preferably Philadelphia brand. In Canada, each block weighs 250 grams, and this recipe calls for four blocks or 1 kg of cream cheese. Do not use low-fat, whipped or spreadable cream cheese!
• sugar—I used white granulated sugar for the crust and filling to ensure the sugar doesn't interfere with the vanilla flavour of the cheesecake filling
• eggs—I bake with large eggs. Don't use smaller or extra large eggs as this may impact the texture of the filling
• salt—I use Diamond Crystal fine kosher salt in all my recipes. If using regular table salt, add half the amount.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

This is a straightforward recipe for a vanilla bean cheesecake. Here are a few ways you can change it:

• Sour cream variation: Some people like to add sour cream to their cheesecake fillings for more tang. Replace one block (250 grams) of cream cheese with 1 cup (250 mL) of sour cream or, alternatively, you can add a cup of sour cream to this recipe and increase the number of eggs to 5 large eggs instead of 4. Either way works!
• Cookie crumb alternatives: you can use graham cracker crumbs from the store or grind up graham crackers or Teddy Grahams in the food processor. You can also use chocolate wafer crumbs or whole Oreos for an Oreo cookie crust or social tea biscuits for a vanilla crust.
• Gluten-free—use gluten-free graham crackers for the crust if you'd like to make a gluten-free cheesecake.

With any substitutions, you may have to adjust baking times and do further testing.

Instructions

To make a cheesecake from scratch, first you bake the graham cracker crust, and then you mix the filling and bake the cheesecake in a water bath. Here's how it's done:

Step 1—Combine the graham cracker crumbs, sugar and salt (if using) in a bowl (image 1) and stir them before adding the melted butter (image 2). Mix everything together until the ingredients begin to clump together (image 3).

Step 2—Transfer the crust mixture to a prepared springform pan (image 4) and spread it out, pressing it down to even it out (image 5).

Tip: If you don't have a 9-inch (23 cm) springform pan, you can use a 9-inch round cake pan with tall, 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top

Step 3—Once you have a smooth, even crust (image 6), you bake the crust until the edges just begin to brown a little (image 7). The difference is subtle but you can tell the crust has baked enough when the edges are lightly browned and pulling away from the sides of the pan.

Step 4—While the crust is baking and cooling, mix the filling by combining the cream cheese, sugar and vanilla bean paste (image 8) and mixing it until smooth before adding the eggs, one at a time, mixing well with each addition (image 9). If you find your filling is lumpy, you can pass it through a strainer with the help of a whisk to press it through (image 10) to create a smooth cheesecake filling (image 11).

Tip: Rather than incorporate too much air in the filling trying to smooth out the lumps of cream cheese, instead we strain the filling. This way you ensure the smoothest texture without too much air, which can expand and cause the filling to crack.

Step 5—Transfer the cheesecake filling to the baked crust (image 12), smoothing the surface with an offset spatula (image 13).

Tip: Make sure to wrap the springform pan in 3 layers of foil to protect the crust and prevent water from leaking into the springform. As an alternative to the foil, you can try a roasting bag (the kind used for turkeys!).

Step 6—Place the cheesecake pan in a deep roasting pan and pour boiling water to come up halfway (image 14). Bake until set with a slight jiggle in the middle (image 15).

Hint: To prevent the cheesecake from baking too quickly and cracking, which will cause the edges to brown and the centre to rise up and fall, we use a water bath. The water bath insulates the edges of the cheesecake, promoting a flat, even bake. Cake strips may also do this adequately well. We also slowly cool the cheesecake in the oven to prevent temperature shock that can also cause cracks to form.

Storage

Chill the cheesecake overnight in the refrigerator to ensure it is cold before slicing and serving. I like to chill the cheesecake overnight in the pan before unmoulding to slice and serve the cake.

Store any leftovers in the fridge. I've also frozen whole or slices of cheesecake for up to a month. This works quite well, slowly defrosting the slices in the fridge overnight before serving.

Cheesecake Filling Ratio For Scaling Up And Down

I like to bake my cheesecakes in a 9-inch (23 cm) springform pan to serve a crowd. If you want to scale it down, remember that for every block of cream cheese (250 grams) you use, you need 1 large egg and 50 grams (¼ cup) of sugar.

If you'd like to bake this vanilla cheesecake recipe in a 6-inch (15.2 cm) springform instead of a 9-inch (23 cm) pan, you will need a little less than half the recipe. I suggest making a half batch with two blocks of cream cheese and 2 eggs, baking the excess cheesecake filling in a muffin pan.

If you'd like to bake a classic cheesecake in a 12-inch (30.5 cm) springform pan, you will need to multiply the recipe by 1.75, so for the filling, you will need 7 blocks of cream cheese and 7 eggs. You will need more crust as well (make 1.75 times the recipe).

What To Serve With Cheesecake

Looking for what to serve with your cheesecake? Here are my suggestions for cheesecakes toppings, which also work for disguising cracks, should your cheesecake need it:

• lightly sweetened whipped cream is always a good idea
• rhubarb compote
• jam, for example, strawberry jam or blueberry jam
• salted caramel sauce

If you tried this recipe for the best baked cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Baked Cheesecake

Learn how to make the best baked cheesecake with this easy recipe. This is a classic vanilla cheesecake made with a graham cracker crumb crust and vanilla bean paste, baked in a water bath to create a delicious flat, smooth cheesecake with no cracks.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Chill time 4 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 473kcal

Author Janice Lawandi

Equipment

• 9-in springform
• roasting pan

Ingredients

Baked Graham Cracker Crust For 9-inch Cheesecakes

• 150 grams graham cracker crumbs
• 26 grams granulated sugar
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted

Vanilla Bean Cheesecake Filling

• 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
• 200 grams granulated sugar
• 15 mL vanilla bean paste
• 4 large egg(s)
• boiling water to create the water bath in the roasting pan

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a full kettle of water (1.75–2 L)
• In a medium bowl, combine the graham cracker crumbs, 26 grams of sugar (2 tbsp) and salt. Mix them together with a fork.
• Pour the melted over top and stir well until all the ingredients are moistened and the mixture begins to clump.
• Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
• Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
• Drop the oven temperature to 325 °F (165 °C).
• Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
• Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar and vanilla bean paste.
• Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
• Strain the filling to remove any lumps if necessary, then pour it over your cheesecake crust.
• Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
• Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
• Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
• Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.

Notes

• For the crust, I prefer to use graham cracker crumbs but this will also work with speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits. Use any dry cookies/biscuits for the crumbs.
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty. 
• For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
• You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
• Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top. 

Nutrition

Calories: 473kcal | Carbohydrates: 33g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 382mg | Potassium: 152mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 1319IU | Calcium: 99mg | Iron: 1mg

The post Baked Cheesecake appeared first on The Bake School.

I am convinced that many people order specific desserts at restaurants because of the graham cracker crust. Everybody loves it!

This is the base crust I use to make my delicious baked vanilla cheesecake recipe.

Ingredients

You only need three to four ingredients to make a graham cracker crust from scratch. Here's what you need:

• graham cracker crumbs—you can process homemade graham crackers or store-bought into crumbs in a food processor or buy already made crumbs at the grocery store
• sugar—I prefer to use granulated sugar, but brown sugar would also work. I find the sugar brings more flavour to the crust
• salt—I bake with Diamond Crystal fine Kosher salt. If using table salt, add half the amount or the crust may be too salty. The salt makes the crust flavour pop, making it less bland, but it is optional and many skip it
• butter—I use unsalted butter that is melted (for ease of mixing), rather than salted because I choose to add salt. If you want to use salted butter, skip the salt!

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Instructions

A graham cracker crust is one of the simplest crusts to make from scratch at home

Step 1—Stir together the dry ingredients (graham cracker crumbs, sugar, and salt) in a small bowl (image 1), then pour the melted butter over top (image 2) and stir until the crumbs are evenly moistened and beginning to clump (image 3).

Step 2—Transfer the graham cracker crumb mixture to your prepared pan (image 4), in this case I am using a parchment paper-lined springform pan. Use a flat bottomed glass to smooth out and press the crumbs in place from edge-to-edge (image 5).

Note: For some press-in crust recipes, you may stop here, without baking the crust. It all depends on the recipe and application.

Step 3—Once the crust is perfectly smooth and even (image 6), bake it until the edges begin to colour ever so slightly (image 7).

Hint: Use this method to make the crust for these easy s'more bars. For this recipe, the crust is pressed out in a square pan.

Recipes With Graham Cracker Crust

If you love graham crackers, here are a few recipes that incorporate graham cracker crumbs and crust in them:

• s'more bars with a graham cracker crumb crust, a milk chocolate filling, and toasted marshmallow topping
• compost cookies, kind of like kitchen sink cookies made with salty and sweet add-ins, including bits of graham cracker crumb crust
• compost pound cake which incorporates graham cracker crumbs in the cake batter for flavour
• Earl Grey chocolate tart made with a graham cracker crust, a chocolate ganache filling, and whipped cream on top
• milk chocolate pots de crème are topped with a graham cracker crust crumble
• graham cracker crumbs feature prominantly in the classic Nanaimo bar crust and this white chocolate Nanaimo bars variation (which I love even more than the original)

If you tried this recipe for baked graham cracker crumb crust (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Baked Graham Cracker Crust

Learn how to make a perfect graham cracker crumb crust base from just 4 ingredients (graham cracker crumbs, butter, sugar, and a little salt). This easy recipe creates a baked graham cracker crust that is the perfect base for 9-inch cheesecakes baked in a springform pan, as well as pies and tarts.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 91kcal

Author Janice Lawandi

Ingredients

• 150 grams graham cracker crumbs
• 26 grams granulated sugar
• 0.625 mL Diamond Crystal fine kosher salt optional
• 58 grams unsalted butter melted and cooled slightly

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch (23 cm) springform pan with parchment paper. Set aside.
• In a small bowl, combine the graham cracker crumbs, sugar, and salt. Stir them together with a fork.
• Pour the melted butter over top and stir everything together for a couple of minutes until all the ingredients are evenly moistened with butter and they begin to clump together.
• Transfer the crumbs to the prepared pan and spread them out in an even layer from edge to edge. Use a flat-bottomed glass to press them firmly into place and smooth the surface of the crust.
• Bake until the edges begin to turn light-golden brown and just start to pull about from the sides of the pan (this takes about 10–15 minutes).

Notes

• you can use store-bought graham cracker crumbs or process graham crackers to fine crumbs in a food processor.
• you can replace the graham cracker crumbs with finely ground social tea biscuits or chocolate wafer crumbs. You can also use Teddy Grahams (the bear-shaped kids cookies) in place of graham crackers if you don't have any!
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount. 
• This makes a flat, 9-inch crust, perfect for a 9-inch cheesecake baked in a springform pan. If you want the crumbs to come up the sides of the pan, you will need to double the recipe to have enough to cover the sides too (if not more!). If you have extra unbaked graham cracker crust crumbs, just freeze them for later.

Nutrition

Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 121IU | Calcium: 10mg | Iron: 0.5mg

The post How To Make A Baked Graham Cracker Crust appeared first on The Bake School.

Ingredients

This recipe has a couple more ingredients than the Classic Rice Krispies treats recipe to create a more complex flavour that even adults will love. Here's what you need:

• butter—I like to make Rice Krispies treats with salted butter, but unsalted will also work
• milk powder—it's optional, but powdered milk enhances the flavour of the butter creating a more flavourful brown butter. I used fat-free milk powder for this recipe
• vanilla—use pure vanilla extract for a more refined complex flavour
• salt—I use Diamond Crystal fine Kosher salt. If using table salt, add half the amount
• marshmallows—I prefer to use mini marshmallows because I find they melt more easily and faster without overheating them.
• puffed rice cereal—I prefer to use name-brand Rice Krispies, but honestly any brand will work.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Instructions

These puffed rice bars are so easy to make! If you've never made it, please read about how to make brown butter before attempting this recipe. Here's how you make perfect Rice Krispie treats every time:

Step 1—Place the butter in a large saucepan (image 1) and melt it on medium heat, continuing to cook it until the milk solids begin to turn golden brown (image 2). The butter will smell nutty at this stage.

Step 2—Add the milk powder (image 3) and continue cooking the mixture on low heat, stirring constantly, until the mixture turns a golden brown colour (image 4).

Step 3—Take the pan off the heat and add the vanilla and salt (image 5) and then the marshmallows (image 6). Stir the marshmallows in, which will gradually melt (image 7). Continue stirring until the melted marshmallow and butter mixture is fairly uniform and smooth (image 8).

Tip: it's very important not to overheat the mixture once you've added the marshmallows. If you overcook them, they will become crunchy and hard, making the Rice Krispies treats hard to bite through.

Step 4—Place the puffed rice cereal in a large bowl (image 9) and add the melted marshmallow mixture (image 10). Stir everything together with a spatula, gently, until combined and evenly mixed (image 11). Fold everything together being sure to lift the Rice Krispies from the bottom of the bowl to the top to ensure they are all coated in marshmallow.

Step 5—Transfer the mixture to a square pan lined with parchment paper (image 12). Press the mixture lightly to even it out from edge to edge (image 13). Let the pan sit for one hour at room temperature until firm (image 14).

Step 6—Lift the Rice Krispie treats out of the pan and set them down on a cutting board to cut them into 16 equal squares (image 16).

Hint: Use a ruler or measuring tape to cut the pan of bars into equal squares after unmoulding them from the pan.

Storage

Store homemade Rice Krispies treats in an airtight container in a cool dry place.

The Secret To Gooey Rice Krispies Treats

If you want soft, chewy, gooey Rice Krispies Treats, turn off the heat of the stove and melt the marshmallows off the heat, using only the residual heat of the pan of melted (browned) butter. This residual heat is sufficient to melt all the marshmallows without overcooking them.

Overcooked marshmallows cause crunchy, overly hard Rice Krispies treats that are hard to bite and chew. This can happen if you keep the pan on the stove and continue to heat the mixture of marshmallows and butter (or heat them too high) which creates a more crunchy, brittle marshmallow texture that isn't very pleasant to bite.

Related

If you'd like to see more gluten-free desserts, try these:

If you tried this recipe for salted brown butter Rice Krispies treats (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Salted Brown Butter Rice Krispies Treats

Learn how to make perfect Rice Krispies treats with this easy recipe. These gluten-free puffed rice bars are made with flavourful salted brown butter and marshmallows for the ultimate nostalgic treat that adults and kids enjoy!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Set time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 bars

Calories 156kcal

Author Janice Lawandi

Equipment

• 8x8-inch pan
• GIR spatula

Ingredients

• 115 grams salted butter
• 25 grams nonfat dry milk powder
• 5 mL pure vanilla extract
• 1.25 mL Diamond Crystal fine kosher salt
• 300 grams mini marshmallows
• 160 grams puffed rice cereal I like Kellog's Rice Krispies

Metric - US

Instructions

• Prepare a square 8x8-inch (20x20-cm) pan by lining it with parchment paper in both directions, creating overhangs. You can clip them in place with small binder clips. You can also lightly butter the parchment paper to ensure no sticking. Set aside.
• Place the butter in large saucepan and heat it on medium to melt it and then brown the milk solids.
• Add the milk powder to the browned butter and continue heating on low heat stirring constantly until the additional milk powder turns golden brown.
• Take the pan off the heat and add vanilla, salt, and marshmallows. Stir to melt the marshmallows completely, creating a smooth, even mixture.
• Pour the marshmallow mixture over the Rice Krispies in a very large mixing bowl and fold everything together to combine as evenly as possible. You want all the cereal to be coated in melted marshmallow.
• Immediately transfer the mixture to the prepared pan and press it down from edge to edge to even it out and smooth it out a little. You can do this with the palm of your hand and a piece of parchment or leftover butter wrapper (the marshmallow sticks to the paper a bit, but it's not too bad).
• Let sit for 1 hour to firm up before unmoulding onto a cutting board and cutting into 16 squares. Store in an airtight container.

Notes

• There are a few ways to modify this recipe:
  • Add nut butter: replace half the butter with ½ cup of smooth peanut butter to create peanut butter Rice Krispie treats, adding it after the butter has browned to melt it in.
  • Change the cereal: replace puffed rice with the same weight of puffed wheat or your favourite puffed cereal (like Corn Puffs)
  • Add chocolate: you can fold chocolate chips or chopped Mini Eggs at the end before transferring the mixture to the pan to create Easter Rice Krispies treats
  • Add berries: fold in freeze-dried strawberries or raspberries before transferring to the pan to create berry Rice Krispies treats
  • If using regular table salt, add half the amount to avoid the treats being too salty.
• Use an 8x8x2-inch pan if you can - shorter pans don't necessarily have enough height to accommodate all the Rice Krispies treat mixture.
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
•  

Nutrition

Calories: 156kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.3mg

The post Salted Brown Butter Rice Krispies Treats appeared first on The Bake School.

Amaretti cookies are one of my favourite easy recipes to use those leftover egg whites after making a batch of lemon curd or lemon bars. These Italian almond cookies store well in an airtight container and they are gluten-free!

Ingredients

Besides egg whites, you only need a few pantry staples to make these gluten-free cookies. Here's what you need:

• sugar—you will need both granulated sugar and icing sugar (powdered sugar) for this recipe. The granulated sugar is used in the dough, mixed with the egg whites to make a meringue and the dry ingredients, and also as a coating before the icing sugar
• egg whites—please weigh your egg whites to make sure you have the right amount. This recipe requires approximately 4 egg whites but going by weight is more accurate and will lead to more consistent results
• salt—I use Diamond Crystal fine kosher salt. If using table salt, add half the amount to avoid making the cookies too salty
• almond extract—use pure almond extract, not artificial. It's usually available in grocery stores with the other extracts. While not essential, the almond extract really brings out that strong almond flavour and aroma that we expect from amaretti cookies
• orange zest—I used the zest of one Navel orange, which yields roughly 2 teaspoons (10 mL) of zest. Feel free to use more or less.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Instructions

Italian almond cookies are very easy to make, but it's best to whip the egg whites in a stand mixer to get the best texture.

Step 1—Combine the ground almonds with 100 grams (½ cup) of sugar and the zest of 1 orange with a Danish dough whisk (image 1). Whisk until evenly mixed (image 2).

Step 2—In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and salt (image 3). Whisk until frothy, then gradually add 50 grams (¼ cup) of sugar and whip until firm peaks form (image 4). Fold in the ground almond mixture, one-third at a time (image 5) being sure to fully incorporate it before folding in another portion of the dry ingredients (image 6).

Tip: adding salt to the egg whites helps to break up the globular proteins, allowing you to whip them up faster and create more volume more easily.

Step 3—The almond cookie dough will be thick like almond paste (image 7). Use a ¾ ounce scoop to portion out the dough in 24 equal scoops of approximately 22 grams (image 8). I like to portion out all the dough, rolling each scoop into smooth ball (image 9).

Step 3—Place the granulated sugar and icing sugar in separate shallow bowls and start by coating all the balls of dough in granulated sugar to coat (image 10) before coating them in icing sugar (image 11). Coat all the dough in icing sugar (image 12).

Step 3—Place 12 icing sugar-coated portions of dough on each parchment paper-lined sheet pan, staggering them and pressing down each mound slightly to flatten them out (if desired) (image 13). Bake until cracked and set (image 14).

Amaretti Cookie Baking Tips

I tested the recipe without any sugar coating, comparing it to cookies rolled in just granulated sugar, just icing sugar, or rolling first in granulated then icing sugar to show the difference.

Rolling the portioned-out amaretti cookie dough in granulated sugar, followed by icing sugar, is non-negotiable because it creates the most perfect cracked finish and the longest-lasting coating. If you don't roll in any sugar, the cookies don't crack and the surface looks a little more rough. Icing sugar alone is prone to becoming greasy as it absorbs the oils from the almonds. For best results, roll the dough first in granulated sugar, then icing sugar for perfectly cracked amaretti cookies and crinkle cookies.

Whether or not you decide to press the cookies before baking to flatten them out slightly is entirely up to you and the results are very similar, though the shape is different (round versus thick/flat).

Storage

When amaretti cookies are fresh, the day they are baked, they have a crispy exterior and a soft interior. As they sit in an airtight container, the texture will become more soft and chewy, and even throughout, like amaretti morbidi. These can be stored for weeks in a container and improve with age.

Other Crinkle Cookies

I am obsessed with crinkle cookies and the deep cracks that form on the surface. They have such a unique texture! Here are a few more crinkle cookie recipes to try:

If you tried this recipe for orange almond amaretti cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Orange Almond Amaretti Cookies

Learn how to make the best orange amaretti cookies with this easy recipe. These gluten-free Italian almond cookies are made with egg whites and ground almonds, and flavoured with lots of orange zest and almond extract for a soft and chewy texture that everybody loves!

Course Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 17 minutes minutes

Total Time 47 minutes minutes

Servings 24

Calories 109kcal

Author Janice Lawandi

Equipment

• Danish dough whisk
• 6-quart KitchenAid Pro mixer
• ¾ oz scoop
• Sheet pan

Ingredients

• 300 grams ground almonds
• 100 grams granulated sugar
• 10 mL finely grated orange zest equivalent to the zest of one Navel orange
• 105 grams large egg white(s) room temperature
• 0.625 mL Diamond Crystal fine kosher salt
• 50 grams granulated sugar
• 10 mL pure almond extract

For coating

• 40 grams granulated sugar
• 30 grams icing sugar

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line two half sheet pans with parchment paper. Set aside.
• In a medium bowl, whisk together the ground almonds, sugar, and orange zest until they are well mixed. Set aside.
• Place the egg whites and the salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk until very frothy, then gradually sprinkle in the sugar, a little at a time. Continue whipping until you form a meringue with fairly firm peaks.
• Sprinkle one-third of the ground almond mixture on the meringue and fold it in with a spatula. Repeat with half of the remaining almond mixture, folding it in, then folding in the remainder. You will have a thick almond paste dough that is a little sticky.
• Place the granulated sugar for coating in a shallow bowl, and the icing sugar in a separate shallow bowl.
• Portion out the dough into 24 scoops of approximately 22 grams each (0.77 oz). Roll each into a smooth. ball.
• Roll each ball of almond cookie dough in the granulated sugar to lightly coat it all around, then roll in icing sugar to coat.
• Place 12 cookies per sheet pan.
• Bake the cookies, one sheet pan at a time, until the surface is cracked and set and the bottom begins to brown. This takes approximately 17 minutes in my oven.
• Let cool. Store in an airtight container.

Notes

• Use room-temperature egg whites so that they whip up more easily.
• You can make this recipe with any finely ground nuts, like almonds, pistachios or hazelnuts, or a combination of them.
• You can flavour this cookie with orange zest or lemon zest.
• I like to use a ¾ ounce scoop to portion out the dough.
• Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
• Freshly baked amaretti will have a crunchy exterior and softer interior initially. Then after storage, the textures will become more soft and chewy throughout.
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
•  

Nutrition

Calories: 109kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 0.4g | Sodium: 20mg | Potassium: 8mg | Fiber: 1g | Sugar: 10g | Calcium: 27mg | Iron: 0.5mg

The post Orange Almond Amaretti Cookies appeared first on The Bake School.