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Showing posts with label cheese cake. Show all posts
Showing posts with label cheese cake. Show all posts

Peach Cheesecake

Author: Delia // Category: , , ,
Picture of Peach Cheesecake Recipe

Prep 30 min
Inactive Prep 12 hr 0 min
Cook 40 min
Total: 13 hr 10 min
8-10 servings

Ingredients

Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon butter, melted

Filling:

  • 2 eggs
  • 12 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup peach jam, plus 1 cup

Directions

Preheat oven to 350 degrees F.

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.


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Hershey's Special Dark Truffle Brownie Cheesecake

Author: Delia // Category: ,


I do believe that a dessert this delicious is criminal. That's why I'm putting this cheesecake into the "Delicious Protection Program."

Ingredients for Brownie Layer:
6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions:
1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

Source:
Featured Publisher
Submitted by: Moogie on July 21, 2010
Dining Town: Atlanta
Comments (4)

Tia Maria cheesecake

Author: Delia // Category: ,
Tia Maria cheesecake

Serves 16
Prep 30 mins
Cook 35 mins Plus cooling

Ingredients

For the Biscuit Crust
  • 85g hot melted butter , plus extra butter for greasing
  • 14 plain chocolate digestive biscuits , finely crushed
For the CheeseCake
  • 3 x 300g packs full-fat Philadelphia cheese
  • 200g golden caster sugar
  • 4 tbsp plain flour
  • 2 tsp vanilla extract
  • 2 tbsp Tia Maria
  • 3 large eggs
  • 285ml carton soured cream
For the Topping
  • 142ml carton soured cream
  • 2 tbsp Tia Maria
  • cocoa , for dusting
  • 8 Ferrero Rocher chocolates, unwrapped
MEthods
  1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
  2. Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
  3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
  4. Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.
Tips

To freeze

Cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hrs before serving.

Serving tip

Remove from the tin and slide onto a plate. Dust with the cocoa through a tea strainer until the top is covered. Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion

Source:
Recipe from Good Food magazine, November 2006.


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Luscious lemon baked cheesecake

Author: Delia // Category: , ,
Luscious lemon baked cheesecake

Cuts into 10 slices
Prep 10 mins
Cook 40 mins plus chilling
Can be frozen baked but undecorated

Ingredients
  • 225g digestive biscuits
  • 100g butter , melted
  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs , plus 2 yolks
  • zest 3 lemons , juice of 1
  • 4 tbsp plain flour
  • 175g caster sugar

For the Topping
  • ½ a 284ml pot soured cream
  • 3 tbsp lemon curd
  • handful raspberries , to serve (optional)
Methods
  1. Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
  2. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
  3. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

Tip

To turn this tasty dessert into an orange or lime-flavoured cake, simply swap the zest and juice of lemon to that of your chosen citrus fruit.

Recipe from Good Food magazine, March 2009.

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Cappuccino-Fudge Cheesecake

Author: Delia // Category: , ,
Cappuccino-Fudge Cheesecake

yield: Makes 12 servings

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Ingredients
Crust
  • 1 9-ounce box chocolate wafer cookies
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1/2 cup (packed) dark brown sugar
  • 1/8 teaspoon ground nutmeg
  • 7 tablespoons hot melted unsalted butter

Ganache
  • 1 1/2 cups whipping cream
  • 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup Kahlúa or other coffee-flavored liqueur

Filling
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/3 cups sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons dark rum
  • 2 tablespoons instant espresso powder or coffee crystals
  • 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
  • 1 tablespoon vanilla extract
  • 2 teaspoons mild-flavored (light) molasses
  • 4 large eggs

Topping
  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • Espresso coffee beans (optional)

Methods

For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

source:
Bon Appétit | February 2002


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White Chocolate Cheesecake

Author: Delia // Category: , ,

Prep Time: 30 min
Total Time: 10 hours 13 min
Makes: 16 servings

1 1/2cups graham cracker crumbs (20 squares)
1/4cup finely chopped pecans, toasted
2tablespoons sugar
1/3cup butter or margarine, melted
1cup white baking chips
3/4cup sugar
2tablespoons Gold Medal® all-purpose flour
2packages (8 ounces each) cream cheese, softened
2egg yolks
2eggs
1/2cup sour cream
2cups cut-up fruit or berries







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1.Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2.Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3.Bake 6 to 8 minutes or until golden brown; cool.
4.Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5.Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6.Increase oven temperature to 475ºF.
7.Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8.Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
9.Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

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Violet Crumble cheesecake slice

Author: Delia // Category: ,
Violet Crumble cheesecake slice
Photography by Luke Burgess

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 12)

  • 3 tsp gelatine powder
  • 375g pkt cream cheese, at room temperature
  • 1 tsp vanilla essence
  • 1/2 cup (115g) caster sugar
  • 300ml thickened cream
  • 2 x 145g pkts Violet Crumble bites, roughly crushed
  • 7 frozen waffles, toasted

Method

  1. Line the base and sides of a 28 x 18 cm rectangular slice pan with non-stick baking paper.

  2. Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

  3. Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

  4. Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.

Notes

  • This recipe requires two hours of refrigeration time.

========
source:
Fresh Living - 14 March 2005, Page 49
Recipe by Emma Braz
Comments (0)

Frozen mocha cheesecake

Author: Delia // Category: , ,
Frozen mocha cheesecake
Photography by Ben Dearnley

This divine frozen chocolate cheesecake is a modern twist on the baked classics.

Preparation Time

20 - 550 minutes

Cooking Time

5 minutes

Ingredients (serves 12)

  • Melted butter, to grease
  • 1 tbs instant coffee granules
  • 1 tbs hot water
  • 200g Arnott's Choc Ripple biscuits
  • 125g butter, melted
  • 200g milk chocolate, coarsely chopped
  • 2 x 250g pkts cream cheese, at room temperature
  • 1 x 395g can sweetened condensed milk
  • 250ml (1 cup) thickened cream
  • 1 x 600ml ctn thickened cream, extra
  • Shaved dark chocolate, to serve

Method

  1. Release the base from a 22cm (base measurement) springform pan and invert. Brush the pan with melted butter to grease. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back into the pan.

  2. Combine the coffee and water in a heatproof bowl. Set aside to cool slightly.

  3. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use the back of a spoon to spread and press firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

  4. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Set aside for 5 minutes to cool.

  5. Meanwhile, place the cream cheese, condensed milk and cream in the bowl of a food processor and process until the mixture is smooth.

  6. Add the chocolate and coffee mixture to the cream cheese mixture and process until well combined. Pour the mixture into the prepared pan and use the back of a spoon to smooth the surface. Place in the freezer for 8 hours or until firm.

  7. Remove the cheesecake from the freezer and set aside for 20 minutes to stand (see tip). Use an electric beater to beat the extra cream in a bowl until soft peaks form. Spread the cream over the cheesecake and top with shaved chocolate to serve.

Notes

  • Make sure you let the pan stand after removing it from the freezer in step 7 - this makes it easier to unlock.

================
source:
Good Taste - October 2008, Page 142
Recipe by Michelle Southan
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Choc ripple cheesecake tart

Author: Delia // Category: , ,
Choc ripple cheesecake tart

Ingredients (serves 8)

  • 150g Arnott's Choc Ripple Biscuits
  • 60g butter, melted
  • 375g cream cheese
  • 55g (1/4 cup) caster sugar
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 100g dark chocolate, melted

Method

  1. Preheat oven to 180°C (160°C fan). Grease a 13cm x 36cm rectangular tart tin. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand. Place the mixture in the tart tin and press firmly over the base and sides of the tin. Bake in the oven for 10-12 mins or until firm. Allow to cool completely.

  2. Place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth. Add the eggs, one at a time, beating well between each addition. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tart case and then, using the end of a spoon, swirl the two mixtures to create a 'ripple' effect. Bake for 20-25 minutes or until just set. Cool and serve.

================
source:
Good Taste
Comments (0)

Caramel swirl cheesecake

Author: Delia // Category: , ,
Caramel swirl cheesecake
Photography by Mark O'Meara

This easy dessert will be a smash hit with family and friends.

Ingredients (serves 10)

  • 250g plain sweet biscuits
  • 125g butter, melted
  • 500g cream cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup thickened cream
  • 2 tablespoons plain flour

  • Caramel

  • 8 caramel chews
  • 2 tablespoons thickened cream

  • Caramel sauce

  • 1 cup firmly packed brown sugar
  • 300mls thickened cream
  • 60g butter, chopped

Method

  1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang.

  2. Place biscuits in a processor. Process until fine crumbs form. Add butter. Process until combined. Press mixture into base of prepared pan. Refrigerate for 30 minutes.

  3. Meanwhile, make caramel: Place caramels and cream in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Remove from heat.

  4. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating after each addition. Beat in cream and flour until just combined.

  5. Pour mixture into prepared pan. Place spoonfuls of caramel on cheese mixture. Using a wooden skewer, swirl through caramel. Bake for 50 minutes or until centre is almost set. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight.

  6. Make caramel sauce: Place sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes or until slightly thickened. Remove from heat. Set aside for 10 to 15 minutes to cool slightly. Serve cheesecake with caramel sauce.

==============
source:
Super Food Ideas - August 2008, Page 21
Recipe by Liz Macri
Comments (0)

Marbled jaffa cheesecake

Author: Delia // Category: ,
Marbled jaffa cheesecake
Photography by Steve Brown

Ingredients (serves 12)

  • 250g plain sweet biscuits (such as Nice or Morning Coffee Biscuits)
  • 125g butter, melted
  • 500g cream cheese, softened
  • 1 cup (215g) caster sugar
  • 3 eggs
  • 300g ctn sour cream
  • 300ml thickened cream
  • 1/4 cup (60ml) Grand Marnier
  • 1 tbs finely grated orange rind
  • 100g 70% cocoa dark chocolate, melted
  • Glace orange slices, to serve (see notes)

Method

  1. Preheat oven to 160°C. Line the base of a round 20cm (base measurement) springform pan with baking paper.

  2. Place the biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs. Add the butter and process until well combined. Place in the prepared pan and use a straight-sided glass to spread and press the biscuit mixture on the base and side. Place in the fridge for 30 minutes to chill.

  3. Meanwhile, place the cream cheese and sugar in a food processor and process until smooth. Add the eggs, one at a time, processing well between each addition. Add the sour cream and thickened cream and process until combined. Pour evenly among two medium bowls. Add the Grand Marnier and orange rind to one portion and stir to combine. Add the chocolate to the remaining portion and stir to combine.

  4. Pour half of the chocolate mixture in the prepared base. Pour half of the orange mixture over the top. Continue layering with remaining orange and chocolate portions. Use a bamboo skewer to gently swirl the mixtures to create a marbled pattern.

  5. Bake for 45 minutes or until just set. Turn off the oven and set aside for 2 hours to cool (see note). Transfer to the fridge to chill completely. Top with glace orange slices, if desired. Cut into wedges to serve.

Notes

  • Leaving the cheesecake to cool in an oven that has been turned off lets it cool gradually, which helps prevent cracking.

  • To make glace orange, gently simmer orange slices in a pan of sugar syrup. Turn occasionally until the rind softens and becomes translucent.

================
source:
Notebook: - September 2008, Page 171
Recipe by Sarah Hobbs
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Yoghurt cheesecake

Author: Delia // Category: ,
Yoghurt cheesecake
Photography by Ian Wallace

Ingredients (serves 8)

  • 200g digestive biscuits
  • 75g unsalted butter, melted
  • 4 gelatine leaves*
  • Grated rind and juice of 1 orange
  • 120g caster sugar
  • 600ml thickened cream
  • 500g thick Greek-style yoghurt
  • 2 tbs orange blossom water*
  • 4 tbs honey
  • 3 tbs unsalted, shelled pistachio nuts, roughly chopped

Method

  1. Line the base and sides of a 23cm springform cake pan with plastic wrap.

  2. Finely crush biscuits in a food processor, then transfer to a bowl. Add butter and stir until combined. Press into the base of the cake pan and chill for 30 minutes.

  3. Soak gelatine leaves in cold water for 5 minutes, then drain. Place orange juice and sugar in a saucepan, and stir over low heat until sugar dissolves.

  4. Squeeze gelatine leaves of excess water and add to pan. Remove from heat.

  5. In a bowl, beat together cream and yoghurt, add orange juice mixture, rind and orange blossom water. Pour over base and chill overnight. To serve, place cheesecake on a platter, drizzle with honey and sprinkle with pistachios

Notes

  • Begin this recipe the day before.

  • * Gelatine leaves are from gourmet food stores.

  • * Orange blossom water is from gourmet and Middle Eastern shops.

============
source:
delicious. - October 2004, Page 110
Recipe by Valli Little
Comments (0)

Peach and raspberry cheesecake

Author: Delia // Category: , , ,
Peach and raspberry cheesecake
Photography by Ben Dearnley

Ingredients (serves 10)

  • 1 cup plain flour
  • 80g butter, melted
  • 1 1/2 cups caster sugar
  • 500g cream cheese, chopped, softened
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup fresh or frozen raspberries, chopped
  • 2 medium freestone peaches, halved, deseeded, cut into thin wedges
  • Raspberries and whipped cream, to serve

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper, allowing a 3cm overhang around top.

  2. Combine flour, butter and 1/2 cup sugar in a bowl. Press mixture over base of prepared pan. Place pan on a baking tray. Bake for 20 minutes or until golden. Set aside to cool. Reduce oven to 150°C/130°C fan-forced.

  3. Using an electric mixer, beat cream cheese, vanilla and remaining sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Fold through raspberries. Pour mixture into prepared pan. Bake for 30 minutes or until edge of cheesecake is almost set. Carefully arrange peach around top of cheesecake, slightly overlapping, without removing cheesecake from oven.

  4. Bake for 20 to 25 minutes or until cheesecake is just set. Cool in oven with door slightly ajar. Cover with foil. Refrigerate overnight or until chilled. Serve with berries and whipped cream.

================
source:
Super Food Ideas - February 2009, Page 85
Recipe by Kim Coverdale
Comments (0)

Lemon curd cheesecake slice

Author: Delia // Category: , ,
Lemon curd cheesecake slice

Ingredients (serves 12)

  • 1 x 200g pkt Arnott's Lattice biscuits
  • 500g cream cheese, softened
  • 1 x 395g can condensed milk
  • 1 lemon, rind finely grated, juiced
  • 3 tsp gelatine
  • 2 tbs boiling water
  • 285g (1 cup) lemon curd
  • Caramelised lemon slices (optional), to serve

Method

  1. Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper, allowing the sides to overhang. Line the base with the biscuits, cutting to fit if necessary.

  2. Use an electric beater to beat the cream cheese in a bowl until smooth. Add the condensed milk, lemon rind and lemon juice and beat until combined. Place the gelatine and boiling water in a small bowl. Stir until gelatine dissolves. Add to the cream cheese mixture and beat until combined.

  3. Pour half the cream cheese mixture over the biscuit. Spoon over half the lemon curd. Use a skewer to swirl. Repeat with remaining cream cheese mixture and lemon curd. Place in the fridge for 3-4 hours until set. Top with caramelised lemon, if desired. Cut into slices to serve.

==========
source:
Good Taste

Comments (0)

Frozen honey and macadamia cheesecake

Author: Delia // Category: ,
Frozen honey and macadamia cheesecake
Photography by Ben Dearnley

Ingredients (serves 8)

  • 250g packet plain sweet biscuits
  • 100g butter, melted
  • 2 x 250g packets cream cheese, softened
  • 2/3 cup honey
  • 300ml tub thickened cream
  • 1/2 cup chopped unsalted macadamia nuts

Method

  1. Grease and line a 6cm deep, 20cm (base) springform pan, extending paper 2cm above edge of pan.

  2. Process biscuits until finely chopped. Add butter. Process until combined. Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.

  3. Using an electric mixer, beat cream cheese and 1/2 cup honey until smooth. Add cream. Beat for 2 minutes or until mixture is thick. Stir in macadamias. Spread mixture into prepared pan. Drizzle remaining honey over top of cheesecake. Using a flat-bladed knife, swirl honey through cheesecake mixture to create a marbled effect. Cover cheesecake. Freeze overnight or until firm.

  4. Remove cheesecake from freezer. Stand at room temperature for 5 to 10 minutes. Serve.

============
source:
Taste.com.au - October 2008, Page 15
Recipe by Kim Coverdale
Comments (0)

Frozen chocolate swirl cheesecake

Author: Delia // Category: , ,
Frozen chocolate swirl cheesecake
Photography by Emma Reilly

Ingredients (serves 6)

  • 125g packet chocolate cookies, roughly broken
  • 75g unsalted butter, melted
  • 85g dark chocolate, chopped
  • 250g packet cream cheese
  • 250g ricotta
  • 2/3 cup (150g) caster sugar
  • 250ml thickened cream

Method

  1. Grease and line an 18cm (base measurement) springform pan. To make the base, place the cookies in a food processor or blender and process until it resembles coarse breadcrumbs. Add butter and continue to process until well combined.

  2. Remove the crumb mixture and, using your hands, press into the base of the prepared pan, until the surface is smooth and even. Cover and chill for 20 minutes.

  3. Meanwhile, place the chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from the heat and cool to room temperature.

  4. Place the cream cheese, ricotta, and sugar in the bowl of an electric mixer and beat for a couple of minutes or until well combined. Add the thickened cream and continue beating for 5 minutes or until mixture is smooth and thick.

  5. Pour the mixture into the pan over the biscuit base and smooth the surface. Drizzle with the melted chocolate and swirl lightly with a knife to create ripple effect. Freeze for 2 hours or until solid.

  6. To serve, carefully remove the cheesecake from the pan. Serve immediately with cream or berries.

----------------
source:
Adelaide Now - January 2007, Page 5
Recipe by Kate Murdoch
Comments (0)

Blueberry and vanilla cheesecake slice

Author: Delia // Category: , ,
Blueberry and vanilla cheesecake slice
Photography by Steve Brown

Makes

12 pieces

Ingredients

  • 1 quantity Kim’s cheesecake (see related recipe)
  • 3 teaspoons vanilla extract
  • 1 cup frozen blueberries

Method

  1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang.

  2. Follow steps 1 and 2 of Kim’s cheesecake (see related recipe), adding vanilla with sugar. Pour mixture into prepared pan. Top with blueberries.

  3. Follow step 3, cooking for 30 to 40 minutes or until just set.


Notes

  • Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust cheesecakes with icing sugar mixture, drinking chocolate or cocoa powder.

    We used non-stick springform pans. If using regular pans, line the base with baking paper.

=================
source:
Super Food Ideas - July 2009, Page 66
Recipe by Kim Coverdale

Comments (1)

Chocolate cheesecake brownie slice

Author: Delia // Category: , , ,
Chocolate cheesecake brownie slice
Photography by Louise Lister

Makes

18 pieces

Ingredients

  • Cheesecake mixture

  • 250g cream cheese, cubed, at room temperature
  • 1/2 cup (115g) caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1/4 cup (40g) plain flour

  • Milk chocolate mixture

  • 180g milk chocolate, chopped
  • 160g butter, cubed
  • 3/4 cup (155g) brown sugar
  • 3 eggs, whisked
  • 3/4 cup (115g) plain flour

Method

  1. Preheat oven to 170°C. Line a 16cm x 26cm (base) slab pan with non-stick baking paper.

  2. For the cheesecake mixture, use an electric beater to beat cream cheese and sugar until smooth. Beat in the eggs. Stir in vanilla extract and flour.

  3. For the chocolate mixture, melt the chocolate and butter in a medium microwave-safe bowl on Medium/50% power, stirring every minute for 1-2 minutes. Cool slightly. Add the sugar and eggs, and mix well. Stir in the flour.

  4. Spoon cheesecake mixture and chocolate mixture alternately into the pan. Make a swirled pattern with a fine skewer. Bake 20-25 minutes or until crumbs cling to a skewer when inserted. Set aside to cool completely.


Notes

  • Tip: Most brownies are best eaten the day after they are made.

=========
source:
Fresh Living - 30 August 2004, Page 48
Recipe by Alison Roberts
Comments (0)

Choc-banana cheesecake

Author: Delia // Category: , ,
Choc-banana cheesecake
Photography by John Paul Urizar

Preparation Time

30 minutes

Ingredients (serves 10)

  • Melted butter, to grease
  • 15 Paradise Vive Lites Triple Choc Cookies
  • 650g low-fat fresh ricotta
  • 150g (1 cup) icing sugar
  • 1 tsp vanilla essence
  • 1/2 cup mashed ripe banana

Method

  1. Release the base from a 20cm (base measurement) springform pan and invert. Brush the base with melted butter to grease. Line with non-stick baking paper. Secure the base back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter. Line with non-stick baking paper.

  2. Use a serrated knife to cut 12 biscuits into 4 pieces each. Arrange the biscuit pieces, base-side down, in a single layer, to cover the base of the prepared pan. Reserve any leftover biscuit pieces and crumbs.

  3. Use an electric beater to beat the ricotta, icing sugar and vanilla essence in a large bowl until smooth. Add the banana and beat until well combined.

  4. Spoon banana mixture over the biscuit base. Smooth the surface. Cover. Place in the fridge overnight to set and chill.

  5. Transfer the cake to a serving plate. Coarsely crumble the remaining biscuits and biscuit pieces. Sprinkle over the top of the cheesecake to serve.


Notes

  • You'll need about 2 small ripe bananas for this recipe.

  • Variation: Banana cheesecake parfaits Crumble the biscuits. Divide half among 10 serving glasses. Top with ricotta mixture. Cover and place in the fridge for 6 hours to chill. Top with the remaining biscuit to serve.

-----------------
source:
Good Taste - January 2009, Page 20
Recipe by Gemma Luongo
Comments (0)

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