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brown sugar Archives - CIA Foodies Experience the World of Food with the Culinary Institute of America Tue, 30 Jun 2026 15:58:31 +0000 en-US hourly 1 https://www.ciafoodies.com/wp-content/uploads/2022/06/cropped-favicon-fire-white-32x32.png brown sugar Archives - CIA Foodies 32 32 Cheesecake with Fresh Summer Berries https://www.ciafoodies.com/cheesecake-with-fresh-summer-berries/ Sun, 14 Oct 2018 14:25:42 +0000 https://test-culinary.pantheonsite.io/?p=7100 Makes one 8-inch cheesecake Graham Cracker Crust Cheesecake

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]]> Makes one 8-inch cheesecake

Graham Cracker Crust

Ingredients

  • 3/4 cups graham cracker crumbs
  • 1/4 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 2 tablespoons butter, melted

Cheesecake

Ingredients

  • 1 1/4 lb cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 5 eggs
  • 1 egg yolk
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries, blueberries, or other berries

Directions

  1. Preheat an oven to 325°F.
  2. Coat an 8-inch cake pan with butter and line the bottom with a circle of parchment paper.
  3. To make the graham cracker crust, combine the cracker crumbs and brown sugar in a bowl and whisk to combine thoroughly. Add the melted butter to the mixture and toss to moisten and combine. Press the crust mixture into an even layer in the bottom of the prepared pan.
  4. To make the cheesecake, combine the cream cheese, sugar, and salt in the bowl of an electric mixer and blend on medium speed with the paddle attachment, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.
  5. In a separate bowl, whisk together the eggs and egg yolk. Add the eggs to the cream cheese mixture in four additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
  6. Add the cream and vanilla to the cream cheese mixture and blend on medium speed until they are fully incorporated, scraping down the bowl as needed.
  7. Pour the batter into the prepared cake pan. Gently tap the bottom of the pan on the counter to release any air bubbles.
  8. Place a rimmed baking sheet in the center of the oven; place the pan containing the cheesecake in the center of the baking sheet. Fill the baking sheet with enough water so that it comes approximately half way up the side of the cake pan.
  9. Bake the cheesecake in the hot water bath until the center of the cake is set, about 1 hour and 15 minutes.
  10. Remove the cake from the hot water bath and allow to cool completely in the pan on a wire rack. Wrap the cake, in the pan, in plastic wrap and refrigerate overnight before unmolding.
  11. To unmold, run a knife between the cake and the side of the pan, place a plate over the cake, invert and gently tap to release. If necessary, you can apply gentle heat to the bottom of the pan to help release the cake. Remove the parchment paper from the bottom of the cake, place another plate over the base of the cake and flip the cake so that it is crust-side-down before topping with berries and serving.

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]]> Sweet Potato-Pecan Pie Bars https://www.ciafoodies.com/sweet-potato-pecan-pie-bars/ Tue, 23 Feb 2021 21:17:47 +0000 https://www.ciafoodies.com/?p=142787 Makes one 9-in by 13-in pan Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

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]]> Makes one 9-in by 13-in pan

Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

Ingredients

Shortbread Crust

  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 6 oz (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Sweet Potato Filling

  • 1 lb sweet potatoes
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup buttermilk

Pecan Topping

  • 3 eggs
  • 1/4 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted unsalted butter
  • 2 cups coarsely chopped pecans
  • 1 tablespoon bourbon (optional)

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
  2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
  3. Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
  4. Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
  5. Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
  6. Spread the filling evenly over the crust.
  7. Bake until the filling is set, 25 to 35 minutes.
  8. While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
  9. Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
  10. Allow to cool to room temperature before cutting.

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