Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Wednesday, April 2, 2014
Blackcurrant Swirl Cheesecake
Last weekend I made this cheesecake, it had a lovely texture, but I found the cheese mixture a bit thin for swirling the blackcurrant puree through and most of it sank to the bottom making the base a bit soggy. I didnt have any chocolate to flake onto it, it does need something as it doesnt look too exciting. I may try it with a topping of stewed blackcurrants, it tasted great though and everyone enjoyed it.
Ingredients
For the fruit puree
225g fresh or frozen blackcurrants
50g caster sugar
For the base
85g shortbread biscuits
50g ground almonds
45g butter melted
For the filling
600g cream cheese, softened
25ml Amaretto liquer
175ml soured cream
2 eggs
225g caster sugar
1 tsp vanilla extract
2-3 tbsp shavings dark chocolate
1. Preheat the oven to 150C/gas1. Puree the blackcurrants in a food processor
and strain through a sieve.
You should have about 100ml of puree. Place the puree and sugar in a small saucepan set over a medium heat and stir until the sugar has dissolved. Simmer for 8-10 minutes, until thickened, and set aside to cool.
To make the base, place the bisucuits in a food processor and process until crushed.
Add the ground almonds and butter and blend once more, until combined.
Grease a 20cm spring form tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate until firm.
For the filling, blend the cream cheese and amaretto in a food processor until smooth.
Add the sour cream, eggs, sugar, and vanilla, and process until combined. Pour the cream cheese mixture over the base. Drizzle the blackcurrant mixture over, and swirl lightly with a knife.
Bake for 1 hour, until firm to the touch.
Leave to cool at room temperature, and refrigerate until ready to serve. Decorate with chocolate shavings and serve in wedges.
Read More..
Ingredients
For the fruit puree
225g fresh or frozen blackcurrants
50g caster sugar
For the base
85g shortbread biscuits
50g ground almonds
45g butter melted
For the filling
600g cream cheese, softened
25ml Amaretto liquer
175ml soured cream
2 eggs
225g caster sugar
1 tsp vanilla extract
2-3 tbsp shavings dark chocolate
1. Preheat the oven to 150C/gas1. Puree the blackcurrants in a food processorand strain through a sieve. You should have about 100ml of puree. Place the puree and sugar in a small saucepan set over a medium heat and stir until the sugar has dissolved. Simmer for 8-10 minutes, until thickened, and set aside to cool.To make the base, place the bisucuits in a food processor and process until crushed.Add the ground almonds and butter and blend once more, until combined.Grease a 20cm spring form tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate until firm.For the filling, blend the cream cheese and amaretto in a food processor until smooth. Add the sour cream, eggs, sugar, and vanilla, and process until combined. Pour the cream cheese mixture over the base. Drizzle the blackcurrant mixture over, and swirl lightly with a knife.Bake for 1 hour, until firm to the touch.Leave to cool at room temperature, and refrigerate until ready to serve. Decorate with chocolate shavings and serve in wedges.
Saturday, March 22, 2014
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Each little cheesecake (or two) is the perfect portion size and the gingersnap crumb crust goes perfectly with the pumpkin filling. This recipe makes 12 little scrumptious cheesecakes, but you could easily double it for a crowd.
2/3 cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter
Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.
8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.
Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.
Read More..
2 tablespoons of melted butter
Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.
8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.
Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.
Tuesday, January 28, 2014
Low Fat Blackcurrant Cheesecake
The first of my blackcurrants were ready to pick today. Because we have had a month of rain in Scotland, the currants are nice and large and juicy, we have not seen much sun but today it shone all day and I was able to pick enough to make dessert.
After what feels like a very long winter and soggy spring, I need to shed a few pounds so I am lightening my cooking. Blackcurrants present a bit of a problem because they are just too sour to eat without some kind of sweetener and I dont like artificial sweeteners.
I decided to make a sort of faux cheesecake, so I cooked some blackcurrants (about a cupful) with a teaspoon of water and a tablespoon of caster sugar. I only cooked them until they started to burst then pulled them off the heat to cool. Once cool I added a tablespoon of cherry brandy.
Subscribe to:
Comments (Atom)