Calico Swiss Roll Recipe

This recipe is a lovely variation a the classic swiss roll.  This cake roll is a rich dessert whose calico colors will add character to your dinner table.

Servings:

  • Recipe for 6-8 servings

Cooking time:

  • 1 hour

Ingredients

For roll

  • Eggs – 4 pieces
  • Flour – 80 gr (2,8 oz)
  • Sugar – 100 gr (3,5 oz)
  • Vanilla sugar – 10 gr (0,35 oz)
  • Milk – 70 ml (2,3 fl. oz)
  • Melted butter or cooking oil – 50 ml (1,8 fl. oz)
  • Pinch of salt
  • Cocoa – 1/2 tsp
  • Lemon juice – 1\4 tsp

For cream

  • Heavy Cream – 150 ml (5 fl. oz) (1\4 pint)
  • Butter – 50 gr (1,7 oz)
  • Dulce De Leche or Boiled sweetened condensed milk – 150 gr (5 oz)

Directions

  • Separate egg whites and yolks, saving both.
  • Then mix yolks with half of sugar, add milk and melted butter.
  • In the blend yolks, then add flour and mix thoroughly.
  • Extract tablespoons of dough and place in a separate container. In this of dough, add cocoa and a half teaspoon of milk.
  • To the egg whites in a separate mixing bowl, add a few drops of lemon juice and blend them until soft peaks form. Then, add the remaining half of the sugar and blend thoroughly again until the egg white form stable peaks.
  • Add 2 tablespoons of whipped egg whites to cocoa mix dough and gently fold in.
  •  The remaining egg whites are added to the plain dough and gently folded in.
  • Prepare the form (I used a flat baking sheet lined with parchment paper)
  • Put the dough with cocoa on the mold in the form of separate spots and bake 1 -2 minutes 180C\350F\4 gas mark
  • Remove the dark spots from the oven and top with the rest of the light dough and baking 8-10 additional minutes 180C\350F\4 gas mark
  • Remove the cake from the oven
  • Move the cake to a fresh piece of parchment paper and loosely roll the cake while still warm using the parament paper as a liner to separate the layers and let it cool completely.
  • Prepare the cream.
  • Blend heavy cream until stable soft peaks form.
  • In separate container blend dulce de leche with butter, after the blending add cream into boiled condensed milk mixture.
  • Unroll the cooled cake and cover top of cake with cream. Then, roll the filled cake again, without parchment paper separator, wrap the roll in a protective parchment paper and put the roll in the refrigerator for several hours.
  • Once chilled, remove cake from refrigerator
  • Remove Parchment paper
  • Then slice the roll, plate the serving slice, and serve.

Related References

What Is A Parfait?

Yogurt Parfait
Yogurt Parfait

What Is A Parfait?

  • The word Parfait comes originally from French, meaning ‘perfect’ and appears in everyday use in English around 1890. The definition of a Parfait depends on how formal you want to be in the description, so, here are few definitions.

The Traditional Definition Of A Parfait

  • The traditional Parfait is a frozen dessert made with cream, eggs, and sugar.

The American Definition

  • The American approach is a looser approach to the Parfait is often some form of ice cream or other daily (e.g., Yogurt, Cottage Cheese, etc.) layered variety fruits, syrups, cereals, nuts and whipped cream.

Cheeses and Cheese Substitutes Used for The Filling of Cheesecake

Cheesecake
Cheesecake

Ahhh cheesecakes, dessert for the gods. It is so simple to prepare! Also, another feature of cheesecakes we all love is the fact that this dessert offers plenty of flexibility. The regular cheesecakes come with a tasty crust, overflowing with cream cheese filling. The significant alterations occur with the constituents placed either in the lining or above the cheesecake. There are loads of cheesecake fillings to pick from as you would usually bake your cheesecake or put in the fridge to set. Cheesecake is undoubtedly a delicate topic when you choose to go dairy free.  Fortuitously, if you elect to get rid of them from your diet, the cravings will usually diminish with time.

In the intervening time, you may want to substitute your cheesecake filling for holding down this addiction. But there are times we run out of ideas, especially when other folks ask about cheesecake filling substitute ideas for cream cheese to fit their dietary needs. Luckily, there are a lot of practical and delicious filling substitutes that will have you relishing the constancy and taste of your cheesecake recipes. So, if you are in search for an ideal cheesecake filling substitute, maybe for baking, cooking, or for spread and dips on your food, then my selections have got you covered. I will show you some excellent and fantastic cheesecake filling substitute that can be used to replace it. There are several flavors to choose from to enjoying your cheesecake however you like, but I believe the ideas below are probably the best choice to go for anytime:

  • Cottage Cheese
  • Cream Cheese
  • Neufchatel
  • Raw Cashews Blend
  • Ricotta Cheese
  • Tofu
  • Yogurt

Cottage Cheese Filling for Cheesecake

The cottage cheese filling is another excellent cheesecake filling substitute that can be used in place of traditional cream cheese filling. Though it must be sieved first, the outcome is productive and still tastes fantastic. Cottage cheese filling is made from cheese curd but distinct for most cheese, which is dehydrated and colored. It also retains its whey content since it is not pressed dry, but drained only. The cottage cheese filling, in contrast to its relations, does not experience the maturation process (aging) and it can also be washed to get a diverse taste, soft, and sweet flavor. Cottage cheese filling also has more fluid than cream cheese filling.

Cottage cheese filling for cheesecakes is preferred by dieters for the reason that it is low in calories and combines well with fruits, vegetable, and others. It is also a good provider of bone-building calcium and protein.

Cream Cheese Filling of Cheesecake

All thanks to cream cheese filling, the unique taste of cheesecake is rich. A slight hint of saltiness is occasionally used for biscuit crust. The mixture of the even consistency of the crunchy texture of the crust and the cream cheese filling all adds up to the complete indulgence. This cheesecake filling substitute makes a good part of cheesecake essential. The cream cheese is a soft cheese with approximately 33% fat content. It is mainly a popular choice for cheesecakes fillings as it provides a smooth texture. Although, known as sweet cheese it has a minimal acidic aftertaste which aids to stop cheesecakes from having a cloying taste.

The cream cheese filling for cheesecakes is more than a condiment for midnight bagel lovers. The thickness and smooth consistency of cream cheese filling make it an ideal cheesecake filling substitute, mainly if you are fond of other types of cheesecake filling. When next you choose to prepare another cheesecake, you can as well get ready to create some great moments with the king of soft cheeses!

Neufchatel Cheese Filling for Cheesecake

The Neufchatel cheese filling has less fat than cream cheese, is milder and has more moisture. It also produces creamier cheesecakes. Neufchatel is also a good cheesecake filling substitute for cream cheese and can be used in similar quantities. It also has identical packaging to cream cheese, but you will notice the variation the instant you open it. This cheese makes a great substitute in a cheesecake. There are notable variations between American Neufchâtel and traditional French Neufchâtel. The American Neufchâtel cheese is very much comparable in taste and feel to cream cheese, but is softer and soggier, with a lesser amount of fat of approximately one third that of usual cream cheese (lower-fat alternative).

This cheesecake filling substitute has seventy calories per one-oz. Serving. Neufchatel cheese also contains one-gram carbohydrate, two grams of protein, six grams of fat, and 2% calcium.

Raw Cashews Blend

The Raw Cashews blend spread is undeniably scrumptious. Folks who have tried dipping into this vegetarian cashew cheese habitually arrive at the same conclusion, “this is delicious, it does not taste anything like cheese.” For those not too conversant with a raw diet, crushed nuts or seeds (cashew) and water are combined to create this dairy-free cheese. Raw Cashews blend creates incredible vegetarian cheesecakes. It also produces the best outcomes when making a neutrally flavored filling for cheesecakes. You can include any other additional aromatics or flavorings to augment your cashew cheesecake recipe. You only have to pulse and add some creative ideas to it, and taste. You can preserve your cashew spread for the constancy of hummus or ricotta, so it acts like a cream cheese spread that is superb with chips, or vegan sticks, crackers, or slathered on sandwiches or wraps.

Cashew cheesecake is picture-perfect for anyone who wants a cheesecake filling substitute for dairy products or for the audacious connoisseurs who desire to try a new cheesecake recipe. I promise you would never get disappointed with Cashew cheesecake, as it is jam-packed with rich flavors and not to mention nourishment from the essential elements, raw cashews. Typical Cashew Cheesecakes comprises a wide range of B vitamins. These B vitamins include B12, calcium, copper, fiber, healthy fats, magnesium, manganese, vitamin C, vitamin E, phosphorus, protein, and zinc. The Cashew cheesecake is not only mineral and vitamin-rich especially when likened to the regular dairy cheesecake filling substitute, but it is also considerably more comfortable for several folks to digest, tastes, and make it convenient to use!

Ricotta Cheese

Ricotta cheese is largely well thought-out to be amongst the healthiest cheese with its low-fat content. A hundred grams of Ricotta cheese comprises around five grams of saturated fat. Ricotta cheese is gotten from whey, the bit that is remaining when hard cheese is hard-pressed. The whey is heated till it creates a curd. The curd is now made to pass over a fine cloth, resulting in a piece of cheese that is firm with slight grainy feel. But the low salt presence and high levels of vitamins give ricotta cheese the nourishing edge. A low-fat ricotta cheese is also awesome with fruit, mixed with other constituents.

Tofu

Tofu creates a charmingly creamy and light filling for the vegetarian variety of cheesecake. Making it a day earlier, permit its flavors to grow stronger. Tofu cheesecakes are exceedingly nutritious and filled with protein. Silken tofu is the softest form of tofu and is regularly used in dips, dressings, and spreads. The soft feel makes it a good cheesecake filling substitute for eggs and creamy cheeses, cottage cheese, and ricotta cheese.

Tofu cheesecakes are always a beautiful looking masterpiece, and it is a no-bake vegan cheesecake. You can make Tofu cheesecakes for your non-dairy or vegetarian friends and family and take advantage of the protein, too. You can include Tofu cheesecakes as part of your healthy recipes for a show-stopping sweet course. Do not get too concerned though; you can also group Tofu cheesecakes into your easy recipes.

Yogurt Filling for Cheesecake

Yogurt Filling makes a pretty good cheesecake filling substitute. For those periods when you wish to join the fun but are in search of something a little light, you can try Yogurt Filling for Cheesecake. The Yogurt Filling for Cheesecake is silky smooth and completely nourishing. Yogurt cheesecakes are very creamy, as the cream cheese becomes replaced with yogurt. The Yogurt Filling for Cheesecake is super healthy with low-fat protein that you and your friends and family will enjoy!

While the regular cheesecakes filled with constituents like cream cheese, heaving whipping cream, sour cream, and whole milk, yogurt does the job even better, making your cheesecake delicious and light. Besides, Yogurt Cheesecake is super easy to make. I love how yogurt can be put to use in quite a lot of ways. It does not matter if you are making Yogurt Cheesecake for brunch, dinner, or even a smoothie. It at all times seems to discover its place!

Conclusion

On a general level, cheesecake is blimey created from simple constituents like cheese, eggs, milk, sugar, and new individual cookies. If you or your household is getting bored or use a particular cheesecake, you might want to consider trying others. They are a variety of cheesecake filling you might want to try out. The prominent ones are listed above, and they all have unique flavors and attribute you would love. For the cheese portion, soft cheese, like cottage and cream cheese, or even ricotta can be made. But, if you or a member of your household has milk antipathy or lactose bigoted, you are also in luck as you find several excellent vegetarian cheesecake alternatives as substitutes.

Related References

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe
Pumpkin Cheesecake

Pumpkin Cheesecake

While you can eat this cheesecake anytime, it is most like to appear during the fall and holiday season.  A pumpkin cheesecake eats well ‘Naked’ (without toppings), which is my favorite way to enjoy it with a side of coffee. however, many folks like it with a topping.

Recipe Ingredients

Ingredient

US measure

Metric measure

Crust Ingredients

Vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor7 oz200 grams
Sugar1 tablespoon15 ml
Butter, unsalted6 tablespoons90 ml

Cheesecake Ingredients

Cream cheese – room temperature16 oz450 grams
Sugar1 ½ cup343 ml
Pumpkin or winter squash puree15 oz425 grams
Egg3
Greek yogurt, plain3/4 cup177 ml
Vanilla extract1 tablespoon1 tablespoon
Pumpkin pie spice1 ½ teaspoon7 ml
Salt½ teaspoon2 ml

Pan Size

Dish/Pan
US measure
Metric measure
9 x 3 inches12 cups23 x 8 cm2.8 liters

Recipe Directions

The Crust

  • Preheat the oven to 325 F(163 C)
  • Prepare a greased springform pan. Use baking paper for the base and sides of the pan. Then, lightly butter the inside of the baking paper.
  • Using a food processor, pulse crush wafers. Add butter and process.
  • Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
  • Place the crust in a fridge for 20 minutes to chill while you make the filling.

The Filling

  • Combine cheese, yogurt, and sugar in food processor until smooth. Then add pumpkin, eggs, vanilla, pie spice and salt.  Continue mixing until combined – do not overwork it.
  • Pour cheesecake filling into prepared springform pan and bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour 30 minutes to 1 hour and 45 minutes.
  • Remove from oven and cool on a rack to room temperature.
  • Then thin bladed knife (plastic recommend to protect your pan)around the edge to free the cheesecake. Remove springform ring.
  • Refrigerate until cool and set; about 8 hours.

Servings

Use a chef’s knife to slice into 12 servings.

How best to serve the dish?

Serve cool or at room temperature.

Topping Recommendations

Many folks like cheesecake with a topping and there are numerous ways to dress up your pumpkin cheesecake.  Perhaps, the easiest way, if you’re pressed for time, would be to use some pie filling as a topper.  Something seasonally appropriate, like apple pie filling or something more daring like peach, cherry, or mixed berry.

How to store

Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.

How long can it be stored?

It can be last for three days in the refrigerator.

Related References

Café Olé Coffee Recipe

Café Olé Coffee Recipe
Café Olé Coffee

Café Olé

This Café Olé recipe is a simple coffee, which comes from the southwestern food traditions.  It is a coffee with a little extra character, which makes an excellent drink those cool autumn evening at home.

Recipe Ingredients

IngredientUS measureMetric measure
Hot Black Coffee8 Cups1900 ml
Lime Juice (fresh squeezed)3 oz.90 ml
Sugar6 teaspoons14 grams
Whipped cream9 oz.270 ml

Recipe Directions

  • Combine all Ingredients, except whipped cream, and stir
  • Pour into eight serving cups
  • Add a dollop of whipped cream on top and serve

Recipe Alternatives

  • Using a nice flavored coffee as the base can add a nice flavor variation of this recipe. So, you may want to try making it with a nice vanilla, Mocha, Caramel, or Almond flavored coffee.

Servings

  • Makes 6, 8 oz. cups

How best to serve the dish?

  • This drink is best served hot

Related References

Cookies And Cream Cheesecake Recipe

Cookies And Cream Cheesecake Recipe
Cookies And Cream Cheesecake

Cookies And Cream Cheesecake

This simple cheesecake will thrill everyone in your home or at the next social gathering. This dessert has cookies and sweet, creamy texture that melts in the mouth. It takes some time to prepare, but the preparation time is never a waste – you will attest to it after tasting it.

Recipe Ingredients

IngredientUS measureMetric measure
Vanilla cream chocolate sandwich cookies35 pieces
Melted butter¼ cup56 grams
Softened cream cheese4 packages
Sugar for crust¼ cup50 grams
Whipping cream1/3 cup40 grams
Vanilla2 tablespoons2 tablespoons
Sugar for topping¼ cup50 grams
Sour cream2 cups460 grams
Egg4
Egg white3

Recipe Directions

  • Preheat the oven to 425 degrees Ferhieht or 220 degrees C.
  • Prepare a greased 9 × 13-inch springform pan
  • Set cream cheese, butter, and eggs out onto the countertop for about 20 minutes before the preparation process.
  • Slight chop 15 cookies coarsely and set aside.

For the Crust

  • Using a food processor, crush 25 chocolate sandwich cookies and add melted butter and continue processing the mixture.
  • Press the processed mixture into the base and sides of the prepared pan.
  • Place in the fridge and allow it to cool while preparing the filling.

For the Filling

  • Add softened cream cheese into a large mixing bowl and beat on medium speed until creamy and smooth.
  • Scrape the sides and add the sugar. Beat until light and fluffy.
  • Add the flour. Beat until well combined.
  • Add eggs and egg yolks. Continue beating until smooth.
  • Add the whipping cream and the vanilla extract. Continue beating until well blended.
  • Pour half of the filling mixture into the chilled crust. Sprinkle in the chopped cookies.
  • Pour the remaining filling mixture and spread evening on the top. You may notice some cookies floating up through the top. It’s part of the beauty of the dessert.
  • Place the pan on a baking sheet and place in the preheated oven.
  • Bake for 15 minutes and reduce the temperature to 225 degrees F or 107 degrees C. Bake for another 50 minutes or until set and.
  • Remove from oven and increase the temperature to 350 degrees F or 177 degrees C.

For the Topping

  • Put the sour cream, sugar, vanilla flavoring into a small mixing box. Mix until well combined.
  • Spread evenly on top of the warm cheesecake and return to the oven.
  • Bake for 7 minutes or until set.
  • Remove cheesecake from oven and cool to room temperature in a breeze free area.

Recipe Servings

Carefully cut chilled cheesecake into slices and serve.

How best to serve the dish?

Refrigerate overnight or for several hours then cut into serving slices. Serve chilled with your favorite fruit syrup.

How to store

Place in a well-sealed container or a plastic wrap and store in the refrigerator.

How long can it be stored?

This dessert can last up to three days in the refrigerator.

Related References

Lemon Icebox Cheesecake Recipe

Lemon Icebox Cheesecake Recipe
Lemon Icebox Cheesecake

Lemon Icebox Cheesecake

Lemon icebox cake is a favorite among lemon lovers. I bet you’ll love this wonderful dessert during summer. This cheesecake is very creamy with a really light texture and a super fresh flavor.

Recipe Ingredients

IngredientUS measureMetric measure
FILLING  
Lemon juice¼ cup59 ml
Unflavored gelatin2 ¾ teaspoons2 ¾ teaspoons
Cream cheese1 ½ Ibs3bars
Heavy cream1 ¼ cups150 grams
Sugar¾ cup150 grams
SaltPinch
CRUST 
Grated lemon zest1 teaspoon1 teaspoon
Rectangular graham cracker1 ½ cups9 whole
Melted butter5 tablespoons5 tablespoons
CURD  
Fresh Lemon juice1 tablespoon1 tablespoon
Butter2 tablespoons2 tablespoons
Heavy cream1 tablespoon1 tablespoon
Sugar½ cup100 grams
Egg1 large
Egg yolk1
    

Recipe Directions

The Crust

  • Preheat oven to 350 degrees and adjust oven rack to middle position.
  • In a food processor, pulse the crackers until finely ground.
  • Add butter and lemon zest and pulse until well combined.
  • Press the mixture onto the base of a 9-inch springform pan.
  • Bake for 10minutes or until it is lightly golden brown.
  • Cool completely on a wire rack while making the curd.

The Curd

  • Whisk egg, egg yolk, cream, sugar, and salt in a small saucepan. Add the lemon juice and whisk.
  • Cook on medium heat and stir continuously until the mixture is thick like pudding. Remove and stir in the butter and cream.
  • Press the mixture through a sieve into a small bowl and keep in the refrigerator until needed.

The Gelatin

  • In a small bowl, soak gelatin in ¼ cups of lemon juice and allow it to soften for 5 minutes.
  • Microwave the mixture for about 30 seconds until it is bubbling around the edges and gelatin dissolves.

The Filling

  • Using an electric mixer on medium speed, beat cream cheese, sugar, and salt for 2 minutes until it is smooth and creamy – scraping down sides of the bowl.
  • Slowly add the cream and beat for 2 minutes until light and fluffy.
  • Add the gelatin mixture and ¼ cup of chilled curd.
  • Beat on medium-high speed for 3 minutes until smooth and airy.
  • Remove the crust from the refrigerator and pour the filling into it and smooth the top.
  • Pour thin lines of remaining curd on top of cake and create a decorative pattern by dragging paring knife through the lines.
  • Keep in the refrigerator for at least 7 hours and remove sides of the pan.

Servings

Using a chef’s knife, carefully cut into slices and serve.

How best to serve the dish?

Serve slices with lemon zest or whipped cream.

How to store

Cover with a plastic wrap and keep in the refrigerator.

How long can it be stored?

The dessert can last for 2 days in the refrigerator.

Related References