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Posts Tagged ‘Cheesecake

First and foremost, i would like to apologise for my lack of posts. Over the Christmas holidays i just wanted to do NOTHING which is exactly what i did. It was a great two weeks off and i’m feeling refreshed (or should i say lazy!). Only now am i just getting back into the swing of things and of course i have to start 2009 with a chocolate recipe. If you love cheesecake and brownies then you’ll love this. Easy and quick to make and so yummy.  

 

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Brownie

  • 185 grams (6 1/2 oz) butter (melted)
  • 1/4 cup (30 g/1 oz) cocoa powder (sifted)
  • 1 cup (220 g/7 3/4 oz) caster sugar
  • 2 eggs
  • 1 cup (150 g/5 1/4 oz) plain flour (sifted)

Cheesecake

  • 285 grams (10 oz) cream cheese (softened and chopped)
  • 4 1/2 tablespoons caster sugar
  • 2 eggs

Method

  1. Pre-heat the oven to 160C (320 F)
  2. Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth
  3. Spoon into a 20cm (8 in) square slice tin lined with non-stick baking paper
  4. To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth
  5. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture (swirl with a butter knife if you would like to make a marble effect)
  6. Bake for 45-50 minutes or until set
  7. Cook in the tin

This chocolate cheesecake brownie is a recipe from Donna Hay’s Chocolate book. It was a Christmas gift to myself 🙂

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Ricotta Cheesecake
Ricotta Cheesecake

 

Ricotta Cheesecake

Ingredients

  • 1 kg ricotta cheese
  • 6 eggs, at room temperature
  • 1 cup sugar
  • 1/3 cup plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • zest of 1 lemon

Method

  1. Pre-heat the oven to 160C
  2. Grease and flour a 9 inch springform pan and set aside
  3. Beat the ricotta with a hand held beater until light and fluffy
  4. Add the eggs, one at a time
  5. Add the sugar, salt, flour, cinnamon, nutmeg, vanilla and zest and incorporate well
  6. Pour the batter into the pan and bake for 1 hour or until cheesecake is golden and fim in the middle
  7. Rest for 15 minutes and dust with icing sugar

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The cheesecake will rise and then fall and is best served warm.

I often make cheesecakes so i’m surprised i haven’t posted a recipe yet. The best thing about most cheesecake recipes is that you can just change the main ingredient to whatever takes your fancy. As usual, i was feeling peckish for something sweet so after scouring my cupboard for some inpiration, i stumbled across a packet of Oreos i had bought last month (and subsequently forgotten about!). 

It is quite easy to put together, it’s just the waiting time that i don’t like (i am not the most patient person at the best of times – something i am working on).

Oreo cheesecake

Oreo cheesecake

Oreo Cheesecake

  • 1 packet digestive biscuits (i used Marie biscuits)
  • 80 grams butter (melted)
  • 2 teaspoons gelatine
  • 2 tablespoons water
  • 2x 250 grams cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 1/2 cup caster sugar
  • 200ml thickened cream
  • 150 grams white chocolate (melted)

Method

  1. Grease and line a square or circle 9 inch pan
  2. To make the crust, place the biscuits in a food processor or blender and pulse until you have fine crumbs
  3. Transfer to a medium bowl and stir in the melted butter until combined
  4. Press evenly into the pan and use the back of a spoon to even and smooth out any chunks
  5. In a small saucepan, combine the gelatine and water over medium heat. Stir until the gelatine has completely dissolved
  6. With an electric mixer, beat the cream cheese, vanilla and sugar until creamy
  7. Add cream, white chocolate and gelatine and mix until well combined
  8. With a rolling pin or mallet, gently smash the Oreo’s until they are crushed (i put them in a zip lock bag to prevent mess everywhere)
  9. Place Oreos into the mix and with a wooden spoon gently fold through
  10. Pour mixture into the pan and refridgerate overnight (we waited 3 hours and it was sufficent!)