Jose Muldoons Cheese Torte Recipes

CHEESE TORTE WITH CHICKEN AND MUSHROOM

Steps:

• Beat eggs with 3/4 cup plus 2 tablespoons mayonnaise in a bowl. Add Gouda cheese and flour; mix well. Pour 1/2 the batter into another bowl.
• Heat 1 tablespoon oil in a skillet over medium heat and cook grated carrot while stirring until softened, about 5 minutes. Add the carrot to 1 portion of batter; mix a small bunch of dill into the other portion.
• Heat a nonstick or well-seasoned cast iron skillet over medium-low heat. Pour in 2 tablespoons of one of the batters; immediately rotate the pan in a circular motion to spread. Cook until edges are crispy, 1 to 2 minutes. Flip until browned and dry on the other side, 1 to 2 minutes more. Repeat with all the batters, ending up with a stack of dill crepes and a stack of carrot crepes.
• Heat 1 tablespoon oil in a separate skillet over medium-low heat. Cook onion, while stirring, until soft and translucent, about 5 minutes. Add mushrooms; cook until liquid evaporates, about 5 minutes more. Remove from heat and season with salt and pepper.
• Blend cream cheese and 1/2 cup mayonnaise together in a bowl. Season with salt and pepper; add garlic and 2 sprigs dill.
• Spread a portion of cream cheese mixture over a dill crepe; add a layer of the mushroom-onion saute. Top with a carrot crepe, spread with more cream cheese, and top with some of the chicken. Repeat layers until all crepes are used up. Decorate with thinly sliced cucumber. Cover with plastic wrap and chill until ready to serve.

CHEESE-CREAM CAKE / KäSESAHNETORTE

Steps:

• Put the Eggs, Sugar, Vanilla and Salt into a large bowl and start whisking at high speed while slowely adding the hot Water. Whisk for 10 - 15 minutes!
• Preheat the oven to 175°C / 350°F (convection oven).
• In a small bowl, mix the flour and starch. Then use a sieve to add it to the egg mix.
• Carefully mix the flour-starch mix into the egg mass, folding it in by stirring from the bottom to the top while turning the bowl.
• Prepare a baking pan with parchment paper and fill the batter into the baking pan.
• Bake for about 15 to 20 minutes. Maybe more, depending on your oven.
• Let the baked cake cool completely in the pan. Then, either cover it and let rest overnight or put it into the fridge for one hour before continuing.
• Strain the tangerines from the cans and keep 75ml of the juice.
• Chose 13 of the best tangerines and set them aside for the decoration later.
• In a small bowl, add some tablespoons of cold water and add the gelatin. Mix and let it soak.
• In the meantime, put the Quark into a large mixing bowl. Add lemon zest from the lemon and also some juice of the lemon and the sugar. Mix it until the sugar is dissolved.
• Heat the tangerine juice that you had set aside but don't heat it over 70°C /158°F!Add the soaked gelatine to the juice and mix it until it is dissolved.Now, add 2 tbsp. of the quark mixture to the gelatine, mix and add another tbsp. to it until the temperature of the gelatine is about the same as the quark.Next, add the entire gelatine mix to the Quark mixture and mix on high speed for 5 minutes.
• Put it into the fridge for about 30 minutes.
• Whip the cream until it can hold its shape.
• Add the cream to the Quark and stir until it is mixed well.
• Cut the biscuit cake into two, using one half as the bottom of the cake by putting it onto a cake plate.
• Put the cake ring around the cake, then fill some of the quark onto the biscuit.
• Now place the remaining tangerines to the bottom (see video).
• Add the remaining Quark mix on top.
• Precut the other half of the cake into 12 triangular slices and place them on top of the cake as if it was one piece.
• Put into the fridge for at least 5 hours, better overnight.
• Sprinkle a good amount of confectioners sugar on the top of the cake, then remove the cake ring.
• Whip the 100 ml of cream and put it into a piping bag with a star tip.
• Set cream decorations around the edge of the cake and add one of the tangerines that you have set aside on each precut top slice.
• Put some cream decoration in the center of the cake and add a tangerine.
• Optional: Sprinkle some chopped green pistachios on the cream to make the colors even pop more.
• Keep cooled, serve cold. Also, this cake can be frozen very well but it takes time to thaw.

LAYERED CHEESE TORTA

Steps:

• Combine the first 4 ingredients in a bowl. Beat at medium speed with mixer until blended; stir in pecans.
• Line a lightly greased 4-cup fluted mold or a 7 3/8 x 3 5/8-inch loaf pans with plastic wrap, allowing edges to extend over the sides of pan.
• Spread 1/3 of blue cheese mixture into mold and chill 1 hour.
• Combine remaining 3 ounce package of cream cheese and milk, beating well. Add cheddar cheese and next 3 ingredients, mixing well. Spread over chilled blue cheese mixture in mold. Top with remaining 2/3 of blue cheese mixture, spreading.
• Cover with plastic wrap and chill for 8 hours or up to 3 days.
• Unmold onto a serving plate; remove plastic wrap and garnish.
• Serve with ginger snaps or assorted crackers.

MIMI'S CHEESECAKE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
• Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
• Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
• Increase oven temperature to 475 degrees F (246 degrees C).
• Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
• Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

ELEGANT CHEESE TORTE

Steps:

• In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

JOSE MULDOON'S CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Spread beans on 1 tortilla and place on heatproof plate.
• Cover with second tortilla.
• Distribute green pepper and onion, then Jack cheese evenly over top.
• Cover with remaining tortilla and sprinkle with cheddar cheese.
• Bake until cheese melts and starts to brown.
• Pour salsa evenly over and cover with lettuce.
• Top with a dollop of sour cream and serve immediately.