Coconut Raspberry Cheesecake Recipe

Coconut Raspberry Cheesecake Recipe made easy in the AGA Total Control

coconut raspberry cheesecake on the aga total control

Coconut Raspberry Cheesecake made in the Baking Oven of the AGA Total Control range

A special thanks to Jacqueline Gillam of Her Majesty’s English Tea Room at Fairchild’s for sharing her decadent Coconut Raspberry Cheesecake recipe made on her very own AGA Total Control.

Here’s what Jackie says this about her delicious recipe:

“This is one of those simple but lovely desserts that breaks from tradition a little bit. There is no crust—who needs a crust? Sometimes those crusts flavors take away from the cake. I like to save my crust calories and have a second piece. Anyone who likes coconut will fall a little bit for this one. I like to serve it with fresh raspberries and bitter chocolate sticks to give me that Almond Joy feeling.”

Ingredients

  • 2 cups cottage cheese (recommend large curd)
  • 24 ounces (3 packages) cream cheese
  • 1 cup sugar
  • 1 1 /4 cups sour cream
  • 6 eggs
  • 1 tablespoon corn starch
  • 1 teaspoon lemon juice
  • 1 tablespoon coconut extract
  • 1 12 oz tin raspberry pie filling
  • 4 cups coconut
  • Fresh raspberries for garnish
  • 10 inch spring pan

Instructions

Turn on the Baking Oven of your AGA Total Control.  Coat spring pan with light coating of Crisco or equivalent.  Beat eggs until fluffy, add sugar and continue to beat.  Add cottage cheese, cream cheese, sour cream and extract one ingredient at a time being sure to beat after each addition.  Add corn starch and lemon juice. Mix well.  Then, fold in coconut.

Pour batter into spring pan. Spoon 6 dollops of raspberry filling on top of cheese cake batter. Swirl in with a knife tip.  Bake on the floor of the Baking Oven for about 1 ½ hours, until the top is lightly brown and there is a crack in the cake.  Cool at room temperature for about 2 hours and then chill.

Garnish each slice with fresh raspberries upon serving.  This Coconut Raspberry Cheesecake recipe is sure to delight and can be served for any occasion!

Note: Expect this cheesecake to be rather crumbly from the coconut. Delicious all the same![/vc_column_text]

Pear Tarte Tatin

pear tarte tatin recipe on the aga
This Pear Tarte Tatin is a quick, simple and super delicious dessert to create on any AGA cast iron range.  Also called an Upside Down Pear Tart, this Pear Tarte Tatin dessert uses both hotplates then completing in the Roasting oven, this dessert is an excellent example of roasting sweet and savory dishes without flavor transfer.  This recipe can also be made with apples, preferably Golden Delicious, creating a yummy Apple Tarte Tatin. Serves 5-6

Ingredients

5 pears, peeled, cored and quartered
3 Tbsp unsalted butter
1/3 cup sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
1 refrigerated pie crust

Additional Suggestions: Use 2 cinnamon sticks or 2-3 vanilla beans to infuse the butter with flavor.

Instructions

1. Place the rim of a 10” AGA non-stick skillet over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.
2. Peel pears, half length-ways and cut each into 4 thick wedges. Remove seeds and any remaining core.
3. Melt butter in the skillet atop the simmering hotplate. If using the cinnamon stick or vanilla beans add to the butter at this time. Stir in sugar reserving 3 tablespoons for later. Move skillet over to boiling plate. Stir often watching the mixture as it darkens to an amber color.
4. Arrange the pears neatly, core side up, to fill the bottom of the pan. Cook for approximately 10-15 minutes or until the pears have caramelized and the juices have become thick, dark and syrupy. (Cooking time will depend on the moisture content of the pears)
5. Sprinkle remaining sugar, the cinnamon and nutmeg atop the pears. Place the pastry over top the pears and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes for venting.
6. Place the pan on the bottom of the roasting oven (baker’s brick) and cook for 12 minutes or until pastry is crisp and golden.
7. Remove from roasting oven and place on trivet. Allow to rest for 5 minutes.
8. Place a serving plate atop the pastry. Safely invert the tart onto a serving plate by gently and swiftly flipping the skillet content onto the serving plate.

This Pear Tarte Tatin was inspired by Chef Jason Roberts while attending the Architectural Digest Show in New York City in 2014

AGA Pumpkin Pie

AGA Pumpkin PieJust in time for Thanksgiving

Enjoy this easy, authentic recipe for delicious AGA Pumpkin Pie which is sure to delight this holiday season.
Explore the many benefits to cooking with cast iron and enjoy many fun recipes you may make on your cast iron AGA range.

Whether you have a traditional AGA cooker, or one of the latest next generation AGA ranges such as the AGA Total Control,
there is much fun to be had in the kitchen while making this delicious AGA Pumpkin Pie!

 

 

Ingredients

1 Pie or Sugar Pumpkin, about 3 pounds – yield 2 cups of pumpkin purée

Refrigerated pie crust

1 1/2 cup heavy cream or one 12 oz. can of evaporated milk

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 teaspoon salt

2 eggs plus the yolk of a third egg

2 teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon of grated lemon zest

Instructions

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with Bake-O-Glide. Place sheet in the center rack of the Roasting Oven. Roast until fork-tender, about 45 minutes to 1 hour. Remove and let cool.

While the pumpkin is cooling, line an AGA ceramic dish with pastry dough. Place in the refrigerator to rest.

Once pumpkin has cooled, remove skin and press pumpkin through a food mill or chinois for an extra smooth consistency. Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

Pour the filling in to the rested pastry dish. Cook the pie on the floor of the Roasting Oven using the Cold Plain Shelf above on the second runner down. Bake for about 40 minutes until set. Serve with a dollop of cool whip.  Pumpkin Pie on the AGA has never been so easy.