Celebration Cheesecake

Don’t be fooled by it’s appearance this baked vanilla cheesecake is actually quite simple to pull off. It’s so creamy and delicious and the decorations are what give this dessert it’s wow factor!

 

Serves 8

Ingredients:

70g unsalted butter
12 digestive biscuits
600g cream cheese
2 tablespoons plain flour
175g caster sugar
2 teaspoons vanilla extract
2 large eggs 
1 large egg yolk 
150 ml  soured cream
100g milk chocolate (chopped into small pieces)
80 ml double cream
1 pkt Galaxy golden eggs
250g fresh raspberries
200g *Chocolate Curls
 
You will also need a 20cm springform cake tin, lightly greased.

Method:

Preheat the oven to 180c/350f/Gas mark 4.
Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor and tip into a bowl. Add the melted butter and mix to thoroughly combine. Press the buttery crumbs into the base and slightly up the sides of the springform tin in an even layer and bake on the middle shelf of the preheated oven for 12 minutes. Remove from the oven and cool while you prepare the filling. 

Beat the cream cheese until smooth, add the flour, sugar, vanilla extract, eggs, yolk, and the soured cream and beat until pale and light.  Carefully pour into the tin and spread level.  Place on a baking tray and bake on the middle shelf of the oven for 30 minutes until only just set.

Leave to cool in the tin before popping in the fridge for 24 hours.
 
Bring the cream to the boil, cool for a couple of minutes before, pouring over the the chopped chocolate, stir until the chocolate is melted, well combined and glossy. Leave to cool to room temp.
Remove the cheesecake from the tin and pour the ganache over it, helping it to drip down the sides.
Now decorate with the chocolate curls, golden eggs and fresh raspberries.
*For The chocolate curls, temper 200g milk chocolate then pour onto a sheet of parchment, spread thinly with a palate knife, cover with a second sheet of parchment and wrap around an empty kitchen roll middle, leave till complete set, carefully unwrap and use.
Set and serve straight from the fridge

Original Recipe Taken from Joanne Wheatly :

http://www.josblueaga.com/2017/03/chocolate-raspberry-drip-cheesecake.html

Nutella Cheesecake

Admittedly I am not the biggest fan of Nutella, I’ve never really understood why everybody raves about it so much. This cheesecake however is my exception. It’s light and creamy, with just the right tang to cut through the richness of the chocolate. It’s an easy, fuss-free easy dessert which would be ideal for a fancy dinner party or get together. Trust me this one’s a keeper!

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Ingredients:

Serves: 8-12

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Method:

  1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Original recipe taken from Nigella Lawson: https://www.nigella.com/recipes/nutella-cheesecake

No-Bake Biscoff (Cookie Butter) Cheesecake

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Ingredients:

  • 90 g Biscoff cookie crumbs
  • 60 g  butter melted, 
  • 120 ml cup heavy cream
  • 8 g icing (powdered) sugar
  • 100 g cup sugar
  • 450 g cream cheese
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
  • Gold stars and pearls to decorate

Method:

  1. Mix together the cookie crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
  2. In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  3. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  4. Place in the freezer for a couple of hours till slightly set.
  5. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
  6. Place in the fridge a couple of hours before serving to defrost a little.

Recipe adapted from: http://www.askchefdennis.com/no-bake-biscoff-swirl-cheesecake-with-chocolate-moosey/

Cheesecake in a glass

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Ingredients:

1 packet cream cheese
1 cup Nutella
1 packet Oreo Biscuits
2 tablespoons Butter
200 grams Condensed Milk
1 teaspoon Vanilla Extract

For the Nutella Ganache
150 grams Cream
3 tablespoons Nutella

Method:

Crush the biscuits into fine breadcrumbs

Melt the butter then add to the crushed biscuits, mix altogether then spoon into serving glasses. Press down with  glass then place in the fridge to set for 15 mins

Mix together the cream cheese and condensed milk in a bowl, then add the nutella and mix. Using an icecream scoop, place the chocolate cream mixture into the glasses ontop of the biscuit mix. Give the serving glass a tap to level out the mixture.  Leave to set for one hour.

After the cheescake has set, it’s now time to make the ganache. Melt the nutella and cream together in the microwave until combined. Spoon over the cheescake mixture and leave to set for 2 hours. Once set, garnish with a fererro Rocher chocolate

Video recipe here: 

Chocolate and Orange Cheesecake

This cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!

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Recipe taken from Anthony Worral Thompson

Ingredients:

For the biscuit base:

  • 75g butter
  • 150g digestive biscuits crushed

For the filling:

  • 25g butter
  • 110g orange flavoured chocolate
  • 1 tablespoon cocoa powder
  • 1 tablespoon of powdered gelatin
  • 200g cream cheese
  • The zest of one orange
  • 4 tbsp granulated sugar , or more depending on your taste
  • 2 eggs, separated

Optional: Double cream to decorate

Method:

For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.

Boil the kettle

For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.

In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture

In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.