Two words: no-bake. Warmer days of scorching summer heat are coming before you know it. So I am here planning ahead for you. When it comes to warmer days, I don’t like to turn on the oven to cook if I don’t have to. My No-Bake Cheesecake Recipe is absolutely perfect for those days. It’s tangy, light, and airy. Just what we all love about no-bake treats. 

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The post Classic No-Bake Cheesecake Recipe appeared first on A Classic Twist.

Happy Monday friends! I have a tropical recipe for you today. I am excited!! These coconut mango mousse cups are an easy no-bake dessert for your summer and they are SO easy to whip up. Filled with a cream cheese sweet coconut mousse, it is infused with fresh mango puree. It’s pure magical and filled with tropical flavors.

Even though we are not having the warmest summer, I love no bake mousse desserts. They are perfect for the summer gatherings that are always on the go. They always feed a crowd and easy to transport. My favorites so far have been this white chocolate raspberry mousse, mango kiwi mousse and coconut mascarpone mousse. Although, I am thinking this tropical coconut mango mousse is blowing them out of the window.

I added cream cheese to the mousse this time around and it makes the mousse creamier and adds a tangy flavor.  The mousse is infused with fresh mango puree and coconut cream. It’s important you use ripe sweet mangoes to make your puree, otherwise you will be adding a little sour-tangy  taste that could throw off the recipe.

I’m keeping it short today as it is a long holiday weekend. But if you need a last minute dessert for the holiday, whip up this mousse today. All you need is 30 minutes 🙂

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Yield: 3 servings

Coconut Mango Mousse

This tropical coconut mango mousse will take you to the tropics with the creamy coconut mousse and sweet mango infusion. 

Prep Time 40 minutes

Ingredients

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• 1/3 cup mango purée (see recipe below)
• 4 ounces cream cheese, softened at room temperature
• 1 cup heavy cream or whipping cream, cold
• 1/4 cup coconut cream (NOT COCONUT MILK), cold
• 1 teaspoon coconut extract
• 1/4 cup powdered sugar
• 1/2 teaspoon unflavored gelatin
• ¼ cup toasted coconut flakes
• 1/2 cup shortbread cookies, crushed

Instructions

1. To make mango purée, peel and chop tow medium mangoes. Use a blender to purée the mangoes, until smooth.
2. Using an electric mixer on low speed, beat the cream cheese until smooth in a medium bowl. Add in the heavy cream, coconut cream, coconut extract, sugar and gelatin. Mix on low speed for about a minute to combine then increase the mixer speed to medium-high and beat the mixture until it thickens and soft peaks form. Fold in 1/3 cup of the mango puree and coconut flakes into the whipped cream mixture. Chill for at least 2 hours before serving.
3. To serve, assemble the layers in small serving cups or ramekins. Start with a layer of crumble shortbread cookies, then top with whipped cream mixture followed by the remaining mango puree and finally more of the shortbread cookies. Top with fresh mangoes and toasted coconut flakes. Serve immediately.

Notes

NOTES:

1. Use graham cracker crumbs for the base if you don't have shortbread cookies.
2. You can assemble the cup the night before serving, however, the shortbread layer might be soggy. It's best to assemble same day as serving.

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It seems as if I am on a cheesecake kick lately! I’ve made 4 in the past month when everyone is supposed to be eating healthy 😮 To be honest, I have no idea why the sudden rise in cheesecake recipes other than I make what I feel like. So far you’ve only seen one, this mini red velvet cheesecake  which you should make  for your Valentine, but the others are on their way starting with this Greek Yogurt Cheesecake with Pomegranate Syrup.

I first saw the recipe as an insert in a magazine. One of those annoying subscribe inserts that falls out every time you open up the magazine. But this time, it has a Greek yogurt cheesecake recipe on one side. I stopped and thought “hmmm, i’ve never had yogurt in my cheesecake. I bet that’s lighter and slightly tangy”. And of course I went straight to testing it out!

It’s exactly as I expected! The cheesecake is lighter than my usual rich cheesecake base but it was for a good reason. The Greek Yogurt gives this cheesecake a slightly tangy flavor and the texture is silky smooth with the cream cheese. To make it “healthier” (because some people roll that way!), I used reduced fat cream cheese and I couldn’t tell a difference in the silky texture.

I think the killer here is that pomegranate syrup to top off a slice. It’s sweet and can be made thicker than pictured…I was not too patient when finishing off the recipe but the taste was still superb.

Wouldn’t this be perfect for Valentine’s Day?

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Yield: 1 9-inch cheesecake

Greek Yogurt Cheesecake with Pomegranate Syrup

Prep Time 1 hour

Total Time 1 hour

Ingredients

For Crust:

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• 1 ½ cups graham cracker crumbs
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup sugar

Filling:

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• 2 teaspoon powdered unflavored gelatin
• 24 ounces cream cheese, at room temperature
• 1 ½ cups plain Greek yogurt
• ¾ cup granulated sugar
• 2 teaspoon fresh lemon juice
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Pomegranate Syrup

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• 2 cups pomegranate juice (use a flash pasteurized juice not fresh as it could turn brown when cooked)
• ½ cup granulated sugar
• 2 tablespoons light corn syrup
• Pomegranate seeds (for topping)

Instructions

For Crust:

1. Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper. In a medium bowl, mix together the crumbs, melted butter and sugar. Mix until the mixture holds up together. Spread the crust at the bottom of pan and press into an even layer. Chill the crust until firm, at least an hour. (Alternatively, bake crust at 350 degrees F until golden and firm, about 10-15 minutes. Let cool completely).

For Filling:

1. Place the gelatin and 1 ½ tablespoon cold water into a small heatproof bowl. Let stand for 5-10 minutes until softened. In the bowl of a food processor, pulse the cream cheese, yogurt, sugar, lemon juice, extract and salt until smooth. Melt the gelatin by setting the bowl over simmering water. Stir until dissolves, about 2 minutes. With the processor still running, drizzle the gelatin into the cream cheese mixture. Pour the cream cheese filling into the prepared crust. Smooth the top and cover tightly with plastic wrap. Chill for at least 6 hours or overnight before serving.

For Syrup:

1. Combine the pomegranate juice, sugar and corn syrup in a medium saucepan. Bring to a simmer over medium-low heat and simmer, whisking occasionally, until syrup thickens and reduces to ½ cup, about 30-40 minutes. Let cool completely.
2. Serve cheesecake with syrup and top with fresh pomegranates seeds.

Notes

Adapted from bon appetit

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The post Greek Yogurt Cheesecake with Pomegranate Syrup (No Bake) appeared first on A Classic Twist.

Last year, I had trouble finding key limes. They were either short in supply or my grocery store just sucked at carrying them so I had to settle for key lime juice. I was eager to get my hands on some fresh key limes this year so I can make everything key lime!! I did not go as crazy as the meyer lemons a few weeks ago but I did get two bags and the first thing I made was this coconut key lime panna cotta. Are you surprised coconut was my first flavor combo? You know me better than that 🙂 But I do have a classic key lime pie on the way for you.

Panna cotta is one of those desserts that I think is very under-appreciated. It is such a delicious concoction that is extremely easy to whip up and should be used as an arsenal in one’s goodie bag. Have guests coming over for dinner? Want to impress the in-laws without a lot of work? Or just have a sweet craving? Panna cotta is the answer!!

I think it was Lindsay who recently called it adult jell-o and I totally agree with her. It’s a silky, smooth, custard with an endless possibilities of flavor combinations. This coconut key lime panna cotta is a tropical delight and just perfect for Spring. A sweet creamy coconut custard is mixed with tart citrus and topped with a key lime mousse that is light in itself to be a stand alone dessert.

So if you are looking for something special, different and just easy to make this Spring, this panna cotta is for you!

Excuse while I enjoy my fresh key lime haul!!

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Yield: 4 servings

Coconut Key Lime Panna Cotta

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Coconut Panna Cotta

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• 1 teaspoon unflavored powdered gelatin
• 1 can coconut milk (13.5 oz)
• ½ teaspoon kosher salt
• 3 tablespoon honey
• ½ teaspoon vanilla extract
• zest and juice of 3 key limes

Key Lime Mousse

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• 1 tablespoon finely grated key lime zest
• ½ cup key lime juice
• ½ cup (1 stick) unsalted butter, divided
• ½ cup granulated sugar, divided
• 4 large egg yolks
• 1 large egg
• ½ cup heavy cream, chilled

Instructions

In a small bowl, combine gelatin and 2 tablespoons cold water. Let sit for 10 minutes to soften.

In a small saucepan, combine the coconut milk, salt and honey. Bring to a simmer over medium heat. Remove from heat and whisk in the soften gelatin mixture, vanilla extract, zest and juice until the gelatin is completely dissolved.

Divide the mixture among glasses (4) and chill until set, 3-4 hours or overnight.

To make mousse:

1. In a medium saucepan set over medium heat, combine the key lime zest, juice, ¼ cup unsalted butter and ¼ cup sugar. Stir until sugar dissolves and remove from heat.
2. In a small bowl, whisk eggs yolks, egg and remaining sugar until pale and thick, about 2 minutes. While whisking constantly, slowly pour the hot key lime mixture into the egg mixture. Transfer the mixture back to the saucepan and cook over medium-low heat, whisking constantly. Keep whisking until curd thickens and whisk leaves a trail, about 5 minutes. Remove from heat and whisk in the remaining butter until melted completely. Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface, Chill until completely cool, at least 2 hours.
3. When ready to serve panna cotta, whisk heavy cream in a small bowl until soft peaks forms. Fold whipped cream into key lime curd until completely combined. Spoon the mousse over the chilled panna cotta.

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Sparkling Meyer Lemon & Passionfruit Panna Cotta – Love and Olive Oil

Peaches and Cream Panna Cotta – Sprinkle Bakes

Coconut White Chocolate Panna Cotta – Baking A Moment

The post Coconut Key Lime Panna Cotta appeared first on A Classic Twist.

Happy Friday friends! How are you? I hope you are doing well. This has been a good week! I feel like I accomplished a lot in the lab. For once my experiments worked, got some good results which made me happy. Anyway, let’s get the party started for these white chocolate raspberry mousse cups. It’s a week away from Valentine’s Day and we need more desserts in our life (am I right?). 

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The post White Chocolate Raspberry Mousse appeared first on A Classic Twist.

We are back with another installment of our grad student blogger series today and the theme is procasti-baking!! I struggle with this EVERYDAY and I can’t even tell you how much I need some time management seminars to help me fair along.

As a grad student, my lab work comes first and I spend my entire day working on research projects. I probably should spend all of my evenings too reading and staying up to date with scientific journals but sometimes I just need a break from it all.

One of my favorite ways to procrastinate is trying new things in the kitchen and these past few months I was all about trying new-to-me desserts and techniques. Whether it was as simple as a peach raspberry galette or exotic as semifreddos and panna cotta, or deceivingly complex (but so NOT) ice cream cake or a classic angel food cake, I was learning new things. What I did observe though was whenever I tried a new-to-me dessert, I didn’t always go back to try it again. Blame it on the food blogger in me … always looking for new things to make. However, panna cotta was different and I had to give it another whirl since the flavor combinations were endless and why this pink moscato panna cotta with pistachios was born.

I first made buttermilk panna cotta a few months ago for a Mystery Dish challenge and I loved the silky custard nature of it. If you are not familiar with it, panna cotta is a traditional Italian creamy custard dessert that is made with cream, sugar and milk. It’s incredibly simple to make (whisking cream, milk and sugar together) and I remember telling myself at the time that I should really make this again soon in my ‘free time.’

Took me 3 months and this is a prime example of my procasti-baking. Since I was making this panna cotta for fun, I experimented with flavors and tried shaping them in cute mini bundt pans. They turned out pretty well if you ask me. I used my favorite wine at the moment to add a sweet grape flavor to the custard and topped with chopped pistachios for a crunchy salty balance to finish off every bite of this elegant dessert. THIS is what I do with my ‘free’ time.

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Yield: 3 mini bundts

Pink Moscato Panna Cotta with Pistachios

This creamy custard dessert is flavored with sweet grapes and salty pistachios. Simple, elegant and will be a crowd pleaser at your next dinner party.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

Panna Cotta 1½ packets gelatin 3 tablespoons water 1 teaspoon vanilla extract ¼ cup Pink Moscato wine 1 cup whole milk 1½ cups heavy cream ½ cup sugar Topping: Pistachios, chopped

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• 1½ packets gelatin
• 3 tablespoons water
• 1 teaspoon vanilla extract
• ¼ cup Pink Moscato wine
• 1 cup whole milk
• 1½ cups heavy cream
• ½ cup sugar

Topping:

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• Pistachios, chopped

Instructions

1. In a small bowl, whisk together the gelatin, water, vanilla extract and wine. Let sit while you prepare the rest.
2. In a medium sauce pan, combine the milk, heavy cream and sugar. Bring to a boil over medium heat and lower heat to a simmer. Cook until sugar dissolves, stirring constantly, about 3 minutes. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.
3. Pour into three 6-ounce ramekins or mini bundt pans. Chill overnight until set.
4. Top with chopped pistachios

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Student Procrastibaking recipes now:

Crispy Gnocchi with Pork Tenderloin and Fava Beans via Bacon Egg Cheese(cake)

Brownie Dulce de Leche Cookie Sandwiches via Daisy and the Fox

Healthy Salted Caramel Apple Pie Bars via Wallflour Girl

PB Swirled Chocolate Ice Cream via Go Bake Yourself

Pink Moscato Panna Cotta with Pistachios via Blahnik Baker

Raspberry and Cardamon Brioche Buns via PicnicNZ

As a fun bonus to this roundup, we asked today’s student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess’s blog, Wallflour Girl!

The post Pink Moscato Panna Cotta with Pistachios appeared first on A Classic Twist.