Desserts are the concluding part of the meal. They usually contain sweet dishes, liquor or wine. Desserts are the main part to end the meal with. Some of the dessert recipes are mentioned below.
Desserts list include:-
- Ice creams,
- Pies, etc.
Fruits are also considered as a dessert and are served mainly after the meals. Desserts are also referred to as sweets “after” in some of the countries.
Below described is the fresh cherry cheesecake recipe.
Preparation Time:- 20 min
Cooking Time:- 35 min
- 2 pkg refrigerated crescent roll dough (1 for the top & 1 for the base)
- 2 packages cream cheese,
- Half cup sugar
- 1 tsp vanilla
- 1 large egg
- 2 cans of Country Cherry Pie Filling
- Flour for dusting (maybe 1 tbsp)
Preheat the Oven to 350°F.
- Open 1 package of crescent rolls. Dust a surface with a little flour. Roll out the crescent dough large enough to fully cover the base and go half-way up on the sides of a 13×9 glass dish. Use the scraps of dough to patch the dough after it is in the pyrex dish.
- On medium speed, beat together the cream cheese, sugar, vanilla and egg in a bowl, till it is creamy and smooth.
- Spread the cream cheese mixture evenly over the crescent in the pyrex dish.
- Spread the cherry filling evenly all over the cream cheese mixture.
- Roll the 2nd package of the crescent dough to about the size of the pyrex dish top. Cut strips of dough about ½” wide.
- Place the strips of dough on the cheesecake in a long way. Place 1 strip of the dough on each edge of the pyrex and push the edges of the glass to seal the edges of the cheesecake.
- After all the long strips are on, cut the next set of strips in half and place them in the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and bake for 30-35 minute until the top is golden brown.
CHERRY UPSIDE-DOWN CAKE:-
Preparation Time:- 20 min
Cooking Time:- 55 min
For the Cherry Topping:
- 1/4 cup unsalted butter
- 3/4 cup light brown sugar
- 2 cups fresh cherries, pitted and halved
For the Cake:
- One and a half cup of all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup (8 Tbsp) unsalted butter, softened at room temp
- 2 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup whole milk, lukewarm
- 1/4 tsp cream of tartar
How to Make Cherry Upside-Down Cake:
- Preheat oven to 350˚F. Butter the sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp of butter in the cake pan and add 3/4 cup of brown sugar, stirring it until it is well combined. Spread the mixture over the bottom of the pan and remove the pan from the heat. Place the cherries in a cut downside position over the mixture, pressing it down lightly to stick to the surface.
- Stir together one and a half cups of flour, 2 tsp of baking powder and 1/4 tsp of salt in a medium bowl.
- In a large bowl, use a handheld electric mixer to beat together 1 cup of sugar and 8 Tbsp of butter until it is light and fluffy (5 minutes maximum). Mix in 2 egg yolks (1 at a time), beating well after each and then beat in 1 tsp vanilla. Add 1/2 cup of lukewarm milk and mix it on medium/low speed until it is well blended. Add flour to the mixture and continue to mix on low speed until blended.
- In a clean bowl, beat 2 egg whites with 1/4 tsp cream of tartar until it is stiff but make sure it is not dry. Fold it gently into a batter in two additions, folding just until it is incorporated. Transfer the batter to the cake pan and even out the top with a spatula. Bake it for 55 min at 350˚F.
- Cool in the pan for 10 minutes and then run a dull knife around the edges of the cake to loosen the cake. Transfer it to serving platter by placing a platter over the cake and inverting it directly onto the platter. Let it stand for 5 minutes then serve warm or at room temperature.