The Cheese Blog
Pumpkin Cheesecake Cheeseball: Your Easiest Thanksgiving Dessert Ever
Cheeseball recipe (1 of 1)
Pumpkin Cheesecake… Cheseball. Your simplest Holiday Dessert Recipe, Ever.
Some find cheeseballs too kitsch, like beehive hairdos or cone shaped bras. Others, picturing the tinted bright orange and preservative-packed cheeseball their aunt served during the holidays, think of a cheeseball as a unsavory concoction best only served next to smoke-flavored salami from Cracker Barrel. I, however, think kitsch has a holy place in heaven's decor, sixties relics are pretty awesome, and cheeseballs are one of the true delights of the holidays.
So are pumpkin cheesecakes.
Introducing the pumpkin cheesecake cheeseball.
Through rigorous testing and sampling I discovered a couple of things about dessert cheeseballs, and pumpkin cheeseballs in particular. One, though unconventional, they are delicious. Two, too much pumpkin makes an unappetizing cheesecake blob, and it’s the spices that makes the ball tastes like a pumpkin cheeseball not always the pumpkin (think of a PSL). Three, ground pecans make just as much a fabulous cheeseball thickener as they do a traditional cheesecake base. Four, cheesecake balls love to be served with gingersnaps.
Serve this cheeseball for dessert, with gingersnaps or almond crisps, and a strong old fashioned in an etched high ball glass. Note * - you will need to grind pecans and chill the ball overnight. *
Cheeseball recipe ingredients
Pumpkin Cheesecake Cheeseball
makes 2 cheeseballs.
4 ounces salted cultured butter, room temperature
16 ounces cream cheese, room temperature
3/4 cups white sugar
1/4 cup plus 2 tablespoons pumpkin puree
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1 1/4 teaspoon cinnamon
1 cup and 2/3 cup toasted pecans (divided)
In a large mixing bowl or in a mixer with a paddle, cream the butter. Stop to scrape down the sides of the bowl with a spatula. Add half the cream cheese, mix until blended, and scrape down the sides of the bowl again. Then add the remaining cream cheese and sugar and blend again. Add the pumpkin and spices to the bowl, mix for five seconds, scrape down the sides of the bowl, then continue mixing until smooth.
Grind one cup of pecans in a food processor until they become the consistency of polenta. If you don't have a food processor, divide the pecans into batches and finely chop. Don't use a blender or over-process them, or you'll create pecan butter.
Add the ground pecans to the pumpkin cream cheese mixture and mix with a wooden spoon. Divide into two roughly spherical shapes, wrap in parchment, and refrigerate overnight.
The next morning the balls will be firm enough so that you can shape them into spheres. Create balls, and before serving, press the outside with the remaining pecans.
Note: If you wait to roll the ball in toasted nuts, this ball also freezes well. If you leave the pumpkin out, and add a splash of run or brandy, kabam!, you've got yourself an eggnog cheeseball for December!
Happy Thanksgiving!
This was first posted in 2015 but stands as one of my favorite holiday recipes, ever.
Anna's Khachapuri: The One & Only Georgian Melty Cheese Boat
I had long heard of a melty cheese and bread boat named khachapuri made in Georgia (the country, not the state) but it seemed kind of like hearsay. Like that there were people out there who actually make turduckens, or that adorable cats with short legs named munchkins really exist.
Khachapuri- 2 to 3 types of melted cheese tucked into fluffy, yeasted bread and topped with a big pat of butter and an egg yolk that are stirred together to make a melty cheese pool that you dip the bread into?
YES. A traditional food of Georgia, khachapuri has been around for centuries longer than any of us have had to ponder its delicious existence and is just as cheese-packed as it sounds.
A couple months ago I learned that friend of mine, Anna Voloshyna, was hosting pop-up dinners serving her handmade khachapuri through Feastly in San Francisco. Purely because as a cheese expert it was my official duty to try it, I tried to sign up. Well... turned out I was not the only one craving a cheese boat-the dinner was sold out for a month. After making reservations to her feast two months in advance though, I finally tasted khachapuri.
Not to make pizza, mac n' cheese or grilled cheese feel bad, but khachapuri is like a prized rose in an English garden, an Icelandic hot dog compared to a ball-park wiener, a New York chewy bagel versus what's served in grocery store bins. It is a melted cheese epiphany.
And Anna khachapuri is something special.
I have since tasted another version at a local Georgian restaurant and I can tell you that Anna's was tops. Incorporating the perfect blend of cheeses and the softest, most golden bread I've tried, Anna's worked her magic on a classic Adjarian Khachapuri recipe that a Georgian friend shared with her to create this perfect version below. She even stuffed the crust with cheese, like according to my partner, they do with their cheese pide-nearly the same dish, different name- in Turkey. And she agreed to share her secrets.
I am thrilled to share with you today Anna's recipe. Thank you, Anna! You even look adorable making it!
Btw, before you look at the recipe below and say, "What?! Why is she giving me a recipe for just 2 khachapuri?", know that 1 cheese boat can feed from 2 to 4 people. It is f.i.l.l.i.n.g. And, I know that the recipe is in grams, but it really benefits from exact measurements. Grab yourself a scale- they are awesome.
Anna's Adjarian Khachapuri Recipe
For 2 khachapuri
For the dough:
325 g all-purpose flour, plus more for rolling the dough
250 ml whole milk, lukewarm
3/4 teaspoon kosher salt
3/4 teaspoon white sugar
1 teaspoon active dry yeast
1 tablespoon extra virgin olive oil, plus more for brushing
For the filling:
100 g Syrian cheese *, grated
100g Suluguni cheese *, grated
100g queso fresco, grated
100 ml heavy cream 1 whole egg, lightly beaten with a fork
2 egg yolks
100 g butter, unsalted and room temperature
Instructions:
1) In a big bowl, whisk together the milk, salt, sugar, and yeast. Let the mixture stand for 1-2 minutes.
2) Sift 120 g of the flour into the milk mixture and use a whisk to mix well until you'll have a batter with a yogurt-like thickness. Cover the batter with a kitchen towel and let it stand for 20-25 minutes.
3) Sift the remaining flour into the mixture, then add the olive oil. Stir well to combine. After mixed, remove the dough from the bowl and start kneading. The dough will come together and form a ball. Continue kneading for 5 minutes. By the end of the 5 minutes the dough should be slightly sticky and very soft.
4) Divide the dough into 2 equal balls. Lightly brush the balls with some olive oil and place into individual zip lock bags, or bowls covered with plastic wrap, and let rest in a warm place (60-80 degrees Fahrenheit) for about 2 hrs.
5) Preheat the oven to 400 F.
6) In a small bowl mix together the three cheeses and heavy cream.
7) When the dough balls have risen and doubled in size, place them on a lightly floured surface, then roll into a 10 inch equal ovals, about 1/4 inch thick.
8) Place the dough on a baking sheet lined with parchment paper.
9) Spread a quarter of the cheese mixture (about 5 ounces) over each piece of dough, leaving a 1 and 1⁄2-inch border all the way around. Fold both halves of the lengthy sides together and pinch the edges tightly to seal.
10) Flip the khachapuri over completely so the side you just pinched is now facing down. Cut lengthwise down the center of the dough with a sharp knife, making sure to leave about 1 1/2 inches uncut near each narrow end. Tucking the sides of the khachapuri under and away from the center, roll the edges of khachapuri to form a boat shape. There will be cheese under the rolled sides when you finish. Divide the remaining cheese mixture evenly between the middle of the khachapuri and lightly press down.
11) Cover the khachapuri with a kitchen towel, and set aside to res for 15 minutes until slightly puffed.
12) Just before baking, brush the edges of the khachapuri with the lightly beaten egg, then bake for 15-18 minutes until the crust becomes golden brown.
12) Make a well in the center of each khachapuri with the back of a spoon and drop 1 egg yolk into each well. Then place a slice of butter on top of the cheese and serve right away.
*You can find something like this Syrian cheese at a Middle Eastern grocer.
* Suluguni cheese is great, but if you can't find it, use something like quesillo- a stringy, fresh Latin American cheese.
Pumpkin Cheesecake Cheeseball Recipe: Ballin for Thanksgiving
Some find cheeseballs too kitsch, like beehive hairdos or cone shaped bras. Others, picturing the tinted bright orange and preservative-packed cheeseball their aunt served during the holidays, think of a cheeseball as a unsavory concoction best only served next to smoke-flavored salami from Cracker Barrel.
As for me, I think kitsch has a holy place in heaven's decor, sixties relics are pretty awesome, and preservatives, well... they're only there if you let them be.
Let the cheeseball in. This pumpkin cheeseball is the only dessert you'll need for Thanksgiving.
I created this cheeseball in honor of my friend Stephanie, who when I was telling her I was striving to create the perfect ball for Thanksgiving, said "pumpkin." I said "cheesecake" and the rest was history.
Introducing the pumpkin cheesecake cheeseball.
I'm not sure if you know, but one really has to test a cheeseball recipe. Tasting, tasting, mixing, tasting, adjusting the pumpkin ratio so the ball is perfectly soft yet doesn't fall apart, going back and forth from white to brown sugar to form the perfect texture, slicing off pieces of cultured butter to make sure it tastes fresh enough, and sampling the pecans after roasting. Then you have to test it again while serving and photographing.
Things I discovered during crafting this recipe is that too much pumpkin makes an unappetizing cheesecake blob, that ground pecans make a fabulous cheeseball thickener and also act as an impromptu cheesecake base, and that gingersnaps love pumpkin cheesecake balls. Note that you will need to grind pecans and chill the ball overnight.
Serve this cheeseball for dessert, with gingersnaps or almond crisps, and a strong old fashioned in an etched high ball glass.
Pumpkin Cheesecake Cheeseball
makes 2 cheeseballs.
4 ounces cultured butter, room temperature
16 ounces cream cheese, room temperature
3/4 cups white sugar
1/4 cup plus 2 tablespoons pumpkin puree
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1 1/4 teaspoon cinnamon
1 2/3 cup toasted pecans
In a large mixing bowl or in a mixer with a paddle, cream the butter. Stop to scrape down the sides of the bowl with a spatula. Add half the cream cheese, mix until blended, and scrape down the sides of the bowl again. Then add the remaining cream cheese and sugar and blend again. Add the pumpkin and spices to the bowl, mix for five seconds, scrape down the sides of the bowl, then continue mixing until smooth.
Grind one cup of pecans in a food processor until they become the consistency of polenta. If you don't have a food processor, divide the pecans into batches and finely chop. Don't use a blender or over-process them, or you'll create pecan butter.
Add the ground pecans to the pumpkin cream cheese mixture and mix with a wooden spoon. Divide into two roughly spherical shapes, wrap in parchment, and refrigerate overnight.
The next morning the balls will be firm enough so that you can shape them into spheres. Create balls, and before serving, press the outside with the remaining pecans.
Note: If you wait to roll the ball in toasted nuts, this ball also freezes well. If you leave the pumpkin out, and add a splash of run or brandy, kabam!, you've got yourself an eggnog cheeseball for December!
Happy Thanksgiving!
This was first posted in 2015 but stands as one of my favorite holiday recipes, ever.
Apple Gouda Pastry Puff Cheese Recipe
The inspiration for this apple gouda dessert cheese recipe came to me when I looked outside to see the sun shining. While the rest of the country is freezing, our northern Californian trees are full of leaves, the magnolias and tulip trees are blooming, and drivers created a major rush hour-style traffic jam this weekend trying to get to the beach. Some flock to wine shops to buy rosé, others whisper to new breaking buds, "it's too soon, it's too soon," and fear what has been titled a Mega-drought will empty our reservoirs to lows lower than Paris Hilton's jeans in the nineties.
Right now I'm situated a little in-between enjoyment and feeling the need to gather some friends, bake some cookies, and hold an intervention for Weather. We think you've been too dry, too long here, I'll say. It's not just hard on you, it's hard on the farmers too. And the polar vortex? Don't you think you could be a little more thoughtful?
I'm also realizing that my heart is not ready to give up on the culinary, warming, glories of winter. Maybe it's because I was traveling so much through October and November and didn't get to cook much, or maybe it's because our winter has been so short , but as I see the snowy photos on my Instagram feed, all I am feeling like doing is heating up my oven. So that's what I'm doing.
In honor those around the country battling furiously cold blizzards, I bring you a cheese dessert to warm your kitchens. Or your hearts if your kitchens don't need warming. Meet the gouda apple pastry puff. The gouda acts like a firm, salty caramel when baked with lightly tart apples, creating a dessert reminiscent of fleur de del caramels. Pair that to fruit and flaky puff pastry and you've got a complete dessert that would make any mother proud.
I'll tell you a little secret. It's also as equally lovely with Lancashire or clothbound cheddars. If you want to read more about gouda, click here.
Gouda Apple Pastry Puffs
Serves four
2 medium-sized apples, peeled and cored 1 1/2 teaspoon salted butter 2 teaspoon granulated white sugar 1 teaspoon brown sugar 1 teaspoon turbinado sugar or granulated white sugar 1/4 teaspoon red wine vinegar 8 ounces puff pastry 1 egg, beaten 2 ounces L'Amuse Gouda, thinly sliced and lightly chopped
In a small saucepan, place the apples, butter, 2 teaspoons white sugar, and 1 teaspoon brown sugar over medium-low heat. Once the butter is melted, continue to cook the apples for six to eight more minutes, until they start to soften Add the vinegar, stir, and take off the heat. Pour the apples over a salad plate and set aside to cool.
While the apples are cooling, tend to the pastry. Lightly flour a clean, dry surface. Lay the pastry over the surface and lightly dust with flour. Roll out the dough evenly so it is about two-thirds to three quarters of it's original thickness. Cut once horizontally and once up and down so you have four squares that are roughly equally sized. Trace a circle that extends to the sides of the squares of each of the quadrants.
Once the apples are cool, divide evenly and distribute among the centers of each square, leaving an inch or so around the edge. Divide the gouda among the tarts, tucking into the apples. Pull the pastry towards the center of the circle, pinching off the dough to form an open, rippled pouch. Don't try to make too perfect- these are rustic.
With a pastry brush, lightly brush the beaten egg over the tarts, being careful to cover all of the visible dough. Focusing on the dough, sprinkle the turbinado sugar over the top of the tarts. Transfer to a plate and refrigerate for 30 minutes.
Preheat your oven to 375.
Place the tarts on a lined baking sheet. Bake for ten minutes, then rotate the pan so the front is now towards the bake. Bake for ten more minutes. They are ready when the tarts are golden-brown and the dough is cooked through. Set aside to cool (they will deflate a healthy bit). Serve lightly warm or at room tempera
Halloween Cheese: From Moo to Boo
Halloween and cheese may not seem like the most natural combination in the world, but look where chocolate and sea salt were five years ago. Who would have thought that today they would have become as sexy of a pairing as duck fat and potatoes or Brad Pitt and Angelina Jolie? Not me, but oh my, how I am now in love. Halloween and cheese are destined to become such an exalted pairing. I see it in the cards.
By the way, you know what doesn't go with Halloween? Raisins. Unless they're chocolate covered. Now that that's out of my system, from moo to boo.
Here are links to my favorite cheese and halloween ideas, with a few harvest-ey recipes thrown in for good measure.
Tomato soup and cheesy toast recipe
Pumpkin Face Quesadilla
Dianne's Pumpkin Cookie Cups Filled with a Cream Cheese Filling
Monster Fingers and Pimento Cheese Paws
And.... a short list of amazingly orange artisan cheese for your festive plate:
Red Rock by Dunbarton Blue, and Mimolette,
Any cheesy Halloween plans for you readers? I'm going to a bash with a friend as Bonny and Clyde. Yup, I'm a total geek for dressing up in period pieces. My friend didn't want to wear my Def Leopard shirt and rat her hair, but still wanted do a partner custome, so obviously this was our only option.