White Chocolate Cheesecake with Mixed Berries

White Chocolate Cheesecake with Mixed Berries from Bakers RoyaleWhite Chocolate Cheesecake with Mixed Berries via Bakers Royale

INGREDIENTS:

  • 1 cup  crushed shortbread cookies (about 4 oz.)
  • 3 tablespoons  finely chopped slivered almonds, toasted
  • 1/4 cup  butter, melted
  • 2 8 ounces cream cheese, softened
  • 16 ounce  white chocolate baking squares with cocoa butter, melted and cooled
  • 2/3 cup  sugar
  • 2/3 cup  dairy sour cream
  • 1 teaspoon  vanilla
  • 3 eggs

Triple Raspberry Sauce

  • 10 -12 ounce jar seedless raspberry preserves
  • 1 cup  fresh red raspberries or frozen red raspberries
  • 1 – 2 tablespoons  raspberry liqueur

METHOD:

For crust:

  1. In a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8-inch springform pan. Set aside.

For filling:

  1. In a large bowl, combine cream cheese and cooled white chocolate; beat with an electric mixer on medium to high speed until combined. Beat in sugar, sour cream, and vanilla until mixture is fluffy.
  2. Add the eggs; beat on low speed just until combined. Pour into the crust-lined pan. Place in a shallow baking pan.
  3. Bake in a 180 degree C oven 45 to 50 minutes or until center is nearly set when you shake the cheesecake gently. Cool on a wire rack for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.* Cover and chill for at least 4 hours or up to 24 hours.
  4. To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings.
  • This cheesecake puffs during baking, then settles as it cools.
Triple Raspberry Sauce
Yield: 1-3/4 cups
METHOD:
  1. In a small saucepan, melt raspberry preserves over low heat. Add fresh red raspberries or frozen red raspberries. Heat gently just until sauce simmers. Cool. If desired, stir in raspberry liqueur. Cover and chill until serving time. Makes 1-3/4 cups.
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Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

INGREDIENTS:

Crust:

  • 2 cups crushed Oreo
  • 3 tbsp unsalted butter

Cheesecake:

  • 3 packs cream cheese, softened
  • 2/3 cup powdered sugar
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water
  • 6 pcs Ferrero Rocher, roughly chopped

Toppings:

  • 4 heaping tbsp Nutella
  • 2-3 tbsp milk
  • 2 tbsp confectioners sugar
  • 8 pcs Ferrero Rocher
  • Chocolate shavings

METHOD:

  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
  3. Chill in fridge for around 20 minutes.
  4. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
  5. Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  6. Now add thickened cream and chopped Ferrero then fold until it’s evenly mixed.
  7. Pour over the prepared crust.
  8. Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.
  9. Before serving drizzle melted Nutella on top then serve.
  10. Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.

Mixed Berries Cheesecake

INGREDIENTS:

Crust:

  • 1 cup crushed graham crackers or malt crackers
  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup walnuts, roughly chopped

Toppings:

  • 1 cups fresh blueberries
  • 1 cup raspberries
  • 3 punnets strawberries
  • 3/4 cup sugar
  • 2 tbsp unsalted butter
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch

for the cheesecake:

  • 3 packs cream cheese, softened
  • 2/3 cup powdered sugar
  • 2 tsp vanilla extract
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water

METHOD:

  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
  3. Chill in fridge for around 20 minutes.
  4. Topping: Place 1/2 cup of blueberry, 1/2 cup of raspberries, 2 punnets of strawberries and all other ingredients in a saucepan and cook in medium heat until all berries have broken down. Using a hand blender blend the berry sauce until smooth in texture, cook for 5 more minutes.
  5. Set aside and let it cool down before using.
  6. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
  7. Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  8. Now add thickened cream and fold until it’s evenly mixed.
  9. Pour over the prepared crust.
  10. Then top it with the berry sauce and mixed berries. Refrigerate for at least 6 hours before serving.

Chocolate Explosion Cheesecake

INGREDIENTS:

Crust:

  • 2 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup butter, melted

Chocolate Layer:

  • 6 (1-ounce) squares semisweet chocolate
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour

Cheesecake Layer:

  • 1/2 cup caramel syrup
  • 1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream

Chocolate Ganache:

  • 6 (1-ounce) squares semisweet chocolate
  • 4 tablespoons heavy whipping cream

METHOD:

  1. Preheat the oven to 150 degrees C.
  2. For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
  3. For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.
  4. For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
  5. In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake until the cake is cracked and browned around the edge, about 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.
  6. For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

Pomegranate Basil Vodka Cheesecakes

INGREDIENTS:

makes about ~36 mini cheesecakes

For crust:

  • 1 1/2 cups graham cracker crumbs/digestive biscuits
  • 1/4 tspn ground cinnamon
  • 1/4 tspn ground nutmeg, cloves, or allspice
  • 1/3 cup melted butter

METHOD:

  1. Combine ingredients and mix thoroughly.  Mixture will be crumbly, but when pressed between your fingers will stick together.
  2. Press the crumb into your cheesecake mold, using a flat bottom to press the crumb mixture into the bottom of the pan and up the sides a little.  (I found that about a Tbspn of crust was sufficient in these mini cheesecake molds, and I used the end of a small rolling pin to press the crumb down.)
  3. Put the pan in the freezer while making the cheesecake filling.

For the cheesecake filling
Have all filling ingredients at room temperature.

  • 1 1/2 lbs cream cheese
  • 1 1/2 cups sugar
  • 5 eggs
  • 16oz. sour cream
  • 1/4 cup flour
  • 2 tspn vanilla
  • 2 tspn lemon juice

METHOD:

  1. Preheat oven to 165 degrees C.
  2. Beat cream cheese until light and fluffy with mixer on low throughout.
  3. Gradually add sugar and continue beating until creamy.
  4. Add one egg at a time, beating well after each addition.
  5. Add flour, vanilla, lemon juice, and mix.
  6. Add sour cream and beat well.
  7. Pour the filling into your spring form pan.
  8. Bake in oven for 25-30 minutes.
  9. Do not remove from oven!  Turn the oven off, prop open the oven door ~ an inch or two, and leave for 1 hour.
  10. Remove from oven, let cool in the fridge for 24 hours to season.

Pomegranate Basil Vodka Reduction
makes enough for one squeeze bottle, but you really only need half a squeeze bottles for 36 mini cheesecakes.

  • 1 bottle fresh Pomegranate juice
  • 1 large pomegranate, seeded
  • a handful of large basil leaves
  • ~1/3 cup vodka
  • 1/4-1/3 cup sugar
  • 1/4-1/3 cup cornstarch
  • empty teabags or cheesecloth with string

METHOD:

  1. Shred basil leaves and stuff into teabag or cheesecloth.
  2. In a medium saucepan, combine juice, pomegranate seeds, prepared basil bag, vodka, sugar and cornstarch.  Whisk often to break up the cornstarch.
  3. Bring to a boil and boil for about a minute.  If the mixture is too runny still, simmer and reduce some of the liquid until desired consistency.
  4. Pour mixture into a squeeze bottle with a large opening in the nozzle (large enough for pomegranate seeds to pass through).  When mixture is cool, squeeze onto prepared cheesecakes.

 

 

Junior Brownie Swirl Cheesecake

INGREDIENTS:

For the brownie crust and brownie bites:

  • 8 ounces bittersweet
  • or semisweet chocolate
  • 1 cup (2 sticks) unsalted butter
  • 11/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 extra-large eggs
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract

For the Cheesecake:

  • three 8-ounce packages
  • cream cheese (use only full fat),
  • at room temperature
  • 11/3 cups sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • 2/3 cup heavy or whipping cream, plus 1 tablespoon for brushing
  • 2 ounces bittersweet
  • or semisweet chocolate
  • 1 cup coarsely chopped walnuts

METHOD:

  1. Preheat the oven to 180°c. Generously butter the bottom and sides of a 9-inch springform pan and an 8-inch square baking pan. Line the baking pan (but not the springform) with parchment or waxed paper, leaving a 1-inch overhang over the sides. Wrap the outside of the springform with aluminum foil, covering the bottom and extending all the way up the sides.
  2. To make the brownies, melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.
  3. Spread 2 cups of the batter in the springform to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on a wire rack for 1 hour. Leave the brownie crust in the springform. Lift the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refrigerate overnight.
  4. Cut the square of brownies with a serrated knife into 1-inch squares and set aside. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the 2/3 cup of cream just until completely blended. Don’t overmix! Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
  5. Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
  6. Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a swirling “figure 8” design, just until chocolate swirls appear.
  7. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 11/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least 4 hours or preferably overnight.
  8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon cream in a 1-inch border around the top edge of the cake (this helps keep the nuts in place). Sprinkle the walnuts over the cream, pressing the nuts down gently, making a 1-inch border around the top outside edge. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover leftover cake and refrigerate or freeze up to 1 month.
  9. Makes one 9-inch cheesecake, about 3 inches high.

Tiny Dulce de Leche Cheesecakes

You can prepare the caramel a day or two ahead of baking.

INGREDIENTS:

Caramel:

  • 2 cups white sugar
  • 1 cup water
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • pinch of salt
  • seeds scraped from one vanilla bean

METHOD:

  1. Bring the cream, butter, vanilla, salt, and corn syrup to a simmer over medium high heat in a small saucepan.  If you’re using a vanilla bean, cut the bean lengthwise and scrape seeds out with the back of a knife.  Put the scraped seeds into the cream and whisk to distribute the seeds.   Set aside.
  2. Combine the sugar and water in a heavy-bottomed 2-quart saucepan, pouring the sugar into the center of the pan to prevent the sugar crystals from sticking to the sides of the pan.  Cover and bring the mixture to a boil over high heat.  Once boiling, uncover and continue to boil until the syrup is thick and straw-colored, about 7 minutes (it will register 150°C on a candy thermometer).  Reduce the heat to medium and continue to cook until the sugar syrup is golden and just begins to smoke, 1 to 2 minutes (it will be 180°).
  3. As soon as the sugar syrup reaches 180°C, or it reaches that golden color & begins to smoke, remove it from the heat, pour about half of the cream mixture into it, and let the bubbling subside.  Add the remaining cream mixture and whisk until the sauce is smooth.  If using vanilla extract, add it now.
  4. Move caramel to a heat-proof container and allow to cool.  If you’re doing this ahead of time, once it’s cooled, cover and refrigerate until ready to use in the cheesecake.

CHEESECAKE:

Preheat oven to 180°C

Crust:
  • 1 1/2 cup graham cracker crumbs or digestives
  • 1/4 cup sugar
  • 1/4 cup melted butter
  1. Crush graham crackers or digestives.  (1 1/2 cups is equivalent to about 12 large graham crackers, or 1 pkg + 3 more crackers.)  Then mix the sugar into the crumbs. Add melted butter, and smoosh around until butter is thoroughly mixed in.  Line 24 to 48 muffin cups with cupcake liners. (You’ll need to do this a few times.)
  2. Place about one teaspoon of crust mixture into each cup.  Using something flat bottomed that will fit the bottom of your muffin cups (I used the handle of my knife honing tool), press the crust mixture somewhat firmly into the bottom.  Set aside while you prepare the filling.
Filling:
  • 4 8oz. cream cheeses @ room temperature
  • 4 large eggs @ room temperature
  • 1 cup caramel (recipe above)
  • 3/4 cup heavy cream
  1. Heat about 4-5 cups of water to a simmer or boil while you prepare the filling. Make sure your oven is getting hot.
  2. Cream cream cheese until smooth.  Add caramel &  mix until smooth.  Add eggs & mix until smooth.  Add cream and mix until smooth.
  3. Now, there are a few ways you can get the cheesecake batter into the muffin cups: A. Pour batter into a spouted container, like a large Pyrex measuring cup or a pitcher, and pour into muffin cups; B. Use a 1/4 cup measuring cup to scoop batter in; or C. (my favorite) Pour batter into a gallon-sized zip top bag, cut a 1/4 inch corner off and carefully pour/squeeze batter into muffin cups so that cups are filled to within 3 millimeters from the top.
  4. Place muffin pan into a large roasting pan and carefully pour hot water into the bottom of the roasting pan so you have about 1/3 of an inch of water in the bottom. Be careful not to splash water onto the cheesecake batter.
  5. Carefully move roasting pan to the preheated oven and bake cheesecakes for 9-10 minutes, or until centers are set and only bounce slightly when bumped. There should be no liquidy jiggling when bumped.
  6. Remove from oven, and with a spatula, carefully remove the muffin pan from the water bath. Set pan on a dish towel to drain. Allow cheesecakes to cool for about 5 minutes before removing them from the pan to a wire rack to finish cooling (I use a small offset spatula for this job).
  7. Repeat the whole process until all of your crust and batter are gone.
  8. Allow cheesecakes to cool completely and refrigerate loosely covered overnight.
  9. Before serving, spoon remaining caramel sauce over the tops of the cheesecakes, about 1/4 to 1/2 teaspoon per tiny cheesecake.
  10. Top with whipped cream
Makes about 100 tiny cheesecakes