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

Chocolate & Raspberry Roulade

 

Ingredients:

For the cake

  • 175g dark chocolate
  • 6 eggs separated
  • 175g Caster Sugar

For The Chocolate Buttercream

  • 150g butter
  • 50g icing sugar
  • 200g dark chocolate

To fill

  • 1 carton of double cream
  • 1 punnet of raspberries

Method:

To make the Buttercream

  1. Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.

Making the cake

  1. Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
  2. Melt the chocolate in a bowl and leave to cool
  3. Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
  4. In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
  5. Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
  6. Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
  7. Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .

To Assemble

Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.

Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward

Dust with more icing sugar before serving

Recipe taken from James Martin