Nougat Cheesecake

 

 

 

 

 

 

 

 

Ingredients
100g unsalted butter
225g digestive biscuits, crushed
4 gelatine leaves soak in cold water, or 6 for a firm set (see tip)
1kg mascarpone
400g full fat cream cheese
150g icing sugar, sifted
125g mixed toasted nuts, chopped (we used flaked almonds, pistachios, hazelnuts)
75g nougat pieces, finely chopped
1tsp vanilla extract

To decorate:
A hard almond nougat or brittle (we used M&S Torte Turron de Alicante Almond and Honey Brittle Cake), broken into shards,
Small handful nougat pieces, cut into cubes
Small handful pistachios, finely chopped
Edible white glitter, for sprinkling
Reindeer cupcake toppers (ours are from talkingtables.co.uk)

You will need:
20cm round, non-stick loose bottom cake tin

Preparation

Gently melt the butter in a heavy-based saucepan, remove from the heat, add the crushed digestives and mix until well coated. Press into the base of the tin, chill to firm up.
Out the gelatine into cold water to soften, then dissolve it in 50ml water over a very gentle heat. Set aside to cool.
In a large bowl, beat the mascarpone, cream cheese and icing sugar until smooth, being careful not to over mix. Stir through the gelatine mixture, nuts and nougat pieces until just combined. Spoon half the mixture into the tin and spread to create a smooth top. Repeat with the remaining mixture then return to the fridge to set for at least 4 hours, or overnight.
To serve, decorate with shards of the brittle, chopped pistachio, nougat pieces, a sprinkle of glitter and the reindeer decorations.

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Triple Chocolate Cheesecake

 

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

 

PASSION FRUIT CHEESECAKE

SUBMITTED BY SHAMS DESAI

Make a crumb base with a ½ packet of biscuits tennis or digestive biscuits. Crush them completely in a food processor or put them in a plastic bag and hit them with a rolling pin. Melt about 50g butter and mix it into the crushed biscuit crumbs. Press the crumbs into a springform tin (about 25cm/9inches),
smooth them to form a nice base and press it all until it holds together and is firm. Put that in the freezer while you prepare the filling.

2 tbs water 1/2 tbs gelatine powder
4 big passionfruit, halved
250g pkt philadellphia cream cheese, at room temperature
1/2 cup Woolworths double thick cream
¼ cup condense milk

Method
Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.

Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine. Pop in micro and heat just enough for the gelatin to melt.Set aside to cool slightly.

Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you’ll need 40ml of passionfruit juice). Reserve the pulp and seeds.

Use an electric beater to beat the cream cheese, and condense milk in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture and last add the double thick cream and beat until just combined.Don’t overbeat or cream will curdle. Pour into the prepared pan.

The topping:
125 ml fresh orangejuice
2 tbsp passionfruit pulp
1 tbsp caster sugar
2 tbsp gelatine powder

Method
Heat juice, passionfruit and sugar over low to medium heat. Add the gelatine and stir until gelatine has dissolved.Rest in fridge for 15mins .Pour the topping over da cream cheese mousse n allow to set in fridge.

 

Berry Cheesecake Pots

Ingredients
150g blueberries
2 tbsp castor sugar
5 digestive biscuits
25 g melted butter
250g tub of mascarpone
4 tbsp double cream
4 tbsp icing sugar
1 lemon, zested and juiced

Method
Cook the blueberries with the castor sugar for 2-3 minutes and cool. Whiz the biscuits in a processor with the butter and press into the bottom of 4 glasses and chill. Mix the mascarpone, double cream, icing sugar, lemon juice and zest together (cheesecake mixture). Make alternative layers of cheesecake and blueberry mix in each glass and serve.

 

Triple Chocolate Cheesecake

Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method
1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.
2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.
3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.
4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.
5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.
6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.
7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

 

TOBLERONE CHEESECAKE

 

CRUST
2½ cup.          Chocolate crumbs (choc chips)
½ cup             butter, melted
¼ cup             Sugar
Mix these ingredients and press into a springform pan.
Set aside.
FILLING
2 packages   cream cheese, at room temperature
1 cup              peanut butter
1 cup              Sugar
1 tsp.              Vanilla
1 cup              Whipped cream, sweetened
1 cup              Chopped toblerone chocolate
Mix cream cheese, peanut butter, sugar, vanilla and whipped cream with mixer tell smooth. Stir in toblerone pieces. Spread over crust
TOPPING
¾ cup chopped toblerone chocolate
1 cup whipped cream sweetened
Melt the chocolate in a glass bowl and stir till smooth. Stir in whipped cream and dizzle over cheesecake Refrigerate overnight or 8 hours before serving
 

MICROWAVE MUG CHEESCAKE

57 gr low fat cream cheese,
softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly
beaten
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents
liquid from forming) (maizina)

For “mix ins”, add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any “mix-ins”, or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a
650 watt microwave). Since microwave powers are different, you may need to
experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will “break” and you’ll need to start
over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.

*I also had success with 1 minute 50 seconds on high.

Topping
1 tablespoon crushed graham crackers (Marie biscuits)
1/2 teaspoon melted unsalted butter

Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug cheesecake.

http://www.2stews.com/2009/09/cheesecake-in-mug.html

 

Toblerone cheesecake

Prep time: 20 minutes
Total time: 3 hours 20 min
Makes : 12 servings, 1 piece (120 g) each.

Ingredients

·         1-1/4 cups Oreo Baking Crumbs – these are generally not available, so suggest digestive biscuits or tennis biscuits (crushed)
·         1/4 cup butter, melted
·         2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened (or you can use any other good cream cheese)
·         1 cup Smooth Peanut Butter
·         1 cup sugar
·         2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
·         1-1/2 cups thawed Cool Whip Whipped Topping, divided – we suggest using Orly Whip

Method
MIX crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Orly Whip. Spoon over crust. Refrigerate 3 hours.
MICROWAVE remaining Orly Whipand chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

 

Amarula and White Chocolate Cheesecake

 

Ingredients:
– 200 g ginger biscuits, crumbed
– 80 g butter, melted
– 690 g cream cheese
– 250 ml castor sugar
– 80 ml Amarula
-160 g white chocolate, grated
– Fresh berries

Method:

Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.