Cheesecake Stuffed Panettone

Cheesecake Stuffed Panettone

With Christmas only two weeks away I am in full holiday mode. For me that means baking as many seasonal treats as possible. Since Thanksgiving I have managed to cover almost every holiday staple in the kitchen.

I cannot think of a more Christmas dessert than Panettone – a strange Italian sweet bread version of fruit cake, yet it is nothing like fruit cake. It is airy and buttery with a light peppering of dried fruits. I am not going to pretend like I have ever attempted to bake one. You see bread is kinda my kryptonite. But making a solid dessert doesn’t always require making it fully yourself.

This recipe cuts down some of the effort by using a premade panettone. Like puff pastry, there are just some ingredients that are worth buying premade. It also ensures consistency.

This time of year you can find the bread almost anywhere. You can even find them with variations like pistachio and chocolate

The idea is to gently remove the inside of the panettone, laquer it with egg wash, bake it, then stuff it with cheesecake. Simple right? It really is.

The finished cake is a show stopping and unique dessert. It has a fluffy creamy vanilla inside with a golden brown and carmalized chewy shell. Every few bites you will get a pop of tart dry fruit.

 

Cheesecake Stuffed Panettone

Category: Sweet Recipes

Cheesecake Stuffed Panettone

Ingredients

  • 1 Panttone
  • 1 Egg
  • 3 Tablespoons of Butter, melted
  • 12 Ounces of Cream Cheese, Softened
  • 1 Lemon
  • 1 Cup of Heavy Whipping Cream
  • 1/2 Cup of Powdered Sugar
  • 1 Tablespoon of Vanilla

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Slice the lid off of the panettone and gently hollow out the center.
  3. Coat the outside of the panettone in the melted butter then wrap with foil.
  4. Use the egg the create an egg wash, then egg wash the center of the panettone.
  5. Bake in the oven for 15 minutes.
  6. Set aside to cool.
  7. Prepare the filling.
  8. Whip the heavy whipping cream until stiff peaks form. Set aside.
  9. In a mixing bowl combine cream cheese, sugar, zest from the lemon, juice from the lemon, and vanilla.
  10. Mix until fully combined.
  11. Gently fold the whipped cream into the cream cheese mixture, 1/3 at a time.
  12. Pour in cheesecake into the center of the cooled panettone.
  13. Allow to set for at least 4 hours in the fridge.
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For another great holiday dessert click Here

 

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Lemon & Pineapple Sage Chess Pie

Lemon & Pineapple Sage Chess Pie

The history of the chess pie is debatable. Many contribute its origin to England, but those who have lived in the south their entire lives know it is as southern as peach pie.

To describe the many variations of chess pie that I have tasted, I would sum up the experience as a pecan pie without the pecans, and in their place, a little bit of cream. Just like a pecan pie, chess pie is one of the easiest pies you can make. Almost impossible to muck up.

A flaky tender crust sits at the base of the custard-like filling. And because the filling is so neutral, you can flavor the pie with almost anything.

Chess pie is sometimes referred to as buttermilk pie or vinegar pie.

For my summer version, I went with lemons and fresh pineapple sage from the garden. The custard is made using fresh lemon juice and lemon zest. I add in pineapple sage by seeping cream with it and using it throughout the recipe.

This recipe comes from my mom’s favorite community cookbook and gets an update. Here is another recipe that I did the same thing with.

I always make my own pie crust because the taste is so much better than store-bought. A ratio of half butter and half lard is my preference for fat. You are your own baker, so use any recipe for a crust that you like or even use a premade one!

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Lemon Chess Pie

Category: Recipes, Sweet Recipes

Lemon Chess Pie

Ingredients

  • For Pie Crust:
  • 2 1/2 Cups of Flour
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Cold Unsalted Butter, cut into cubes
  • 1/2 Cup of Cold Lard
  • 4 to 8 Tablespoons of Ice Water
  • For Pie:
  • 4 Large Eggs
  • 2 Cups of Sugar
  • 1 Tablespoon of Yellow Corn Meal
  • 1 Tablespoon of Flour
  • 3 Teaspoons of Grated Lemon Zest
  • 3/4 Cup of Heavy Cream
  • 1/4 Cup of Melter Butter
  • 1/4 Cup of Lemon Juice
  • 1/2 Cup of Pineapple Sage

Instructions

  1. First make the pie crust.
  2. In a mixing bowl, combine the dry ingredients for the crust.
  3. Using a pastry cutter, cut in the butter and lard. You want the crumbs to resemble various sized beans.
  4. Once the crumbs are at the desired size, pour in 4 tablespoons of the ice water.
  5. Gently begin to press the dough together to form a ball. If more water is needed ad it.
  6. Once you have a ball of pie dough formed, divide it into two.
  7. Wrap each ball in plastic wrap and allow them to rest for at least one hour in the fridge.
  8. Save the second ball of dough for another use.
  9. After the pie dough has chilled and rested, begin making your pie.
  10. Preheat the oven to 425 degrees Fahrenheit.
  11. Roll out one of the balls of dough, on a well floured surface, to a 12 inch circle. This is for a 9 inch pie pan.
  12. Place the pie crust into the pie pan, then form edges to your desired design.
  13. Poke holes in the bottom of the crust, then weight it down with parchment paper and pie weights.
  14. Bake the crust for approximately 15 minutes.
  15. Once baked removed the crust from oven, remove the pie weights, and set aside.
  16. Make the pie filling.
  17. Steep the pineapple sage in the heavy cream by placing the two in a small sauce pan over medium-low heat. Steep for approximately 10 minutes, and do not allow the cream to come to a boil.
  18. Reduce the oven temperature to 350 degrees Fahrenheit.
  19. In a mixing bowl, combine your sugar, flour, and cornmeal.
  20. Stir the eggs into the dry mixture, one at time. Mixing each until well combined.
  21. Whisk in the melted butter, lemon juice, lemon zest, and 1/4 cup of the steeped cream.
  22. Pour filling mixture into the pie crust, and bake for 1 hour.
  23. If your pie crust starts to brown, cover with foil.
  24. To finish the pie, whisk the remaining steeped cream until a medium stiffness whipped cream is formed.
  25. Spread whipped cream over the top of the cooled pie and garnish with chopped pineapple sage.
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https://epicuropedia.com/2019/06/26/lemon-pineapple-sage-chess-pie/

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