It's Been Fun
Dyann Bakes
Dear Fellow Bakers, Viewers and Friends, ...
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Buche de Noel!
Dyann Bakes
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble "snow", and crafting "mushrooms" out of meringue or marzipan as a final garnish. It's no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone! ...
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Caramel-Coated Apples, a Halloween Special!
Dyann Bakes
Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples? ...
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Tip #9 Supreme a Citrus Fruit
Dyann Bakes
To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments!
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Chocolate Chip Pumpkin Bread!
Dyann Bakes
Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin! ...
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Tip #8 Vanilla Bean
Dyann Bakes
Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks!
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Tip #7 Folding
Dyann Bakes
Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing!
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Viewer Question: What is a Springform Pan?
Dyann Bakes
JoAnn from Seattle Washington wants to know, What is a springform pan? and find out what they do and how to use them.
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Super Fudge Brownies!
Dyann Bakes
Here's the perfect recipe for chewy gooey fudge brownies. Perfect with an ice cold glass of milk, you'll want to make these delicious bar treats time and time again! ...
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Tip #6 How to Best Cut a Round Cake
Dyann Bakes
Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need!
info_outlineIf you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.
Download the recipe as a PDF file
Cheesecake Filling
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
- Set a rack in the middle level of the oven and preheat to 325 degrees.
- Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle.
- Add the sugar in a stream, mixing until just combined. Stop and scrape.
- Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
- Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
- Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
- Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
- Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.
Chef Malgieri suggests using the following curst and its variations
3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
- In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
- In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
- Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
- Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients
Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.
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