Desserts Recipe

Mixed Dessert Platter (serves 6)

1. 1

   Overview

   This recipe yields a small mixed dessert platter containing a simple vanilla cake, a no-bake cheesecake cup with berry topping, and quick chocolate-dipped berries. Total serves about 6 people. Estimated work: prep 35–45 minutes, bake/chill times included below.

2. 2

   Prepare oven and pans

   Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment. Line a small shallow baking sheet with parchment for chocolate-dipped berries.

3. 3

   Make vanilla cake batter

   In a medium bowl whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp salt. In a large bowl, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until pale and fluffy (about 3–4 minutes). Add 2 tsp vanilla extract. Beat in 2 large eggs one at a time until incorporated, then add the third egg and mix until smooth. Alternately add the dry flour mixture and 1/2 cup whole milk in three additions, beginning and ending with the dry ingredients, mixing until just combined. Pour batter into prepared 8-inch pan and smooth the top.

4. 4

   Bake cake

   Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan 10 minutes, then transfer to a wire rack to cool completely while you prepare the other components.

5. 5

   Prepare no-bake cheesecake cups - crust

   Combine 1 cup cookie crumbs with 3 tbs melted unsalted butter in a small bowl until evenly moistened. Divide the mixture among six small serving glasses or ramekins, pressing lightly to form a compact base (about 2–3 tablespoons each). Chill in the fridge while making the filling.

6. 6

   Prepare no-bake cheesecake filling

   In a medium bowl beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth and no lumps remain. In a separate bowl whip 1 cup heavy cream with 1 tbs honey (reserve 1 tbs for drizzling later) and 1 tsp lemon zest until soft peaks form. Fold whipped cream gently into the sweetened cream cheese until uniform and airy. Spoon or pipe the filling over the chilled crusts, dividing evenly among the six cups. Chill in refrigerator for at least 30 minutes to set while you finish other items.

7. 7

   Prepare chocolate for dipping

   Chop 4 oz dark chocolate into small pieces and melt gently: use a double boiler (bowl over simmering water) or microwave in 20-second bursts, stirring between bursts, until smooth. Keep melted chocolate warm and smooth.

8. 8

   Dip berries

   Wash and thoroughly dry 1.5 cups fresh berries (use strawberries if you want a stem to hold). Pat completely dry — moisture prevents chocolate from setting properly. Holding each berry by the stem or tip, dip about two-thirds of the berry into the melted chocolate, letting excess drip back into the bowl. Place dipped berries on the prepared parchment sheet. If desired, drizzle remaining melted chocolate over the chilled cake slices later.

9. 9

   Assemble cheesecake cups and finish

   Remove cheesecake cups from fridge and top each with a spoonful of fresh berries (reserve a few whole dipped berries for garnish). Drizzle the reserved 1 tbs honey over the berries and cheesecake for shine and sweetness.

10. 10

    Slice and plate cake

    Once the cake is completely cool, slice into 6 equal pieces. Optionally warm the remaining melted dark chocolate slightly and drizzle over cake slices, or dust slices with a light sprinkle of powdered sugar. Arrange cake slices, cheesecake cups, and chocolate-dipped berries on a serving platter.

11. 11

    Serve

    Serve chilled cheesecake cups and room-temperature cake with chocolate-dipped berries. Leftovers: refrigerate cheesecake cups and berries; store cake wrapped at room temperature for up to 2 days or refrigerate up to 4 days.