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.

Strawberry and Cinnamon Cupcakes

INGREDIENTS:
makes 12 cupcakes

for strawberry cupcakes:

  • 1/2 lb. frozen strawberries, thawed with juices
  • 1 1/2 Tbspn (17 gr) + 3/4 cup (150 gr) sugar
  • 1 vanilla bean
  • 1 1/2 cups (200 gr) AP flour
  • 1/4 tspn salt
  • 2 tspn baking powder
  • 3 egg whites
  • 1/4 cup whole milk
  • 1 stick butter, at room temperature

METHOD:

  1. Combine thawed strawberries (with juices) and 1 1/2 Tbspn sugar in a small saucepan. Split the vanilla bean and scrape the seeds into the saucepan. Cook and simmer until the strawberries have reduced by a half, leaving about 3/4 cup. Puree in a food processor and let cool completely.
  2. Preheat oven to 180 degrees C. Prepare and line 12 cupcake molds.
  3. Whisk to combine the flour, salt, and baking powder. Set aside.
  4. In a separate bowl, combine the egg whites and whole milk. Set aside.
  5. Beat the butter until light and fluffy. Gradually add the remaining 3/4 cup sugar and continue beating.
  6. Add the wet and dry ingredients in two additions, alternating between dry and wet. Beat until combined.
  7. Divide the batter between the cupcake molds, filling each mold to 3/4 full.
  8. Bake for 25-30 minutes until a toothpick inserted in the center of the cupcakes come out cleanly. Remove from the oven and let cool completely on a wire rack.

for cinnamon-cream cheese frosting:

  • 4 Tbspn (1/2 stick) butter, at room temperature
  • 1/2 tspn vanilla extract
  • 2 1/2 cups (300 gr) powdered sugar, sifted
  • 1 tspn ground cinnamon
  • 8 oz. (113 gr) cream cheese, cold

METHOD:

  1. Beat the butter until light and fluffy. Add the vanilla extract and mix until combined.
  2. Gradually beat in the sifted powdered sugar and cinnamon.
  3. Gradually add small chunks of the cold cream cheese, beating well after each addition.
  4. Frost cupcakes immediately. Top with sprinkles, if desired.

Cake recipe loosely adapted from Sky High Cakes.

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.

 

 

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt Stack

INGREDIENTS:

  • 1 cup Greek Yogurt
  • 1 8oz block cream cheese
  • 3/4 cup strawberry jam
  • 1 1/2 cup 0% or 1% milk
  • 1/2 cup + 2 Tablespoons sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

METHOD:

  1. In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
  2. Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
  3. Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
  4. Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.