All posts tagged 'heesecake'

Brownie & Raspberry Cheesecake Squares

Summer is now nothing but a distant memory, and we've got many cold, wet and dreary days ahead of us. So, with that in mind, if you're looking for something to brighten up your day, then this week's featured recipe is perfect for you! It'll have you feeling all warm and cosy in no time.

This week's recipe is from the terrific Becky's Biscuit Bases. It's a bit different from your regular cheesecake; as instead of featuring a biscuit base, it features a brownie base! Here at British Bakeware we're strong supporters of this combination, and we bet it tastes as good (if not better) as it sounds! This recipe is super easy to follow, and even a novice baker will be able to give this a go.

If you wish to take a look at some recipe's that are similar to this Brownie & Raspberry Cheesecake Squares recipe, then we highly recommend that you head over to Becky's blog! Her blog features tons of fantastic cheesecake recipes that are really simple to follow and taste delicious!

Ingredients:

For the Brownie Base

225g Plain Flour
1/2 tsp of Baking Powder
1/2 tsp of Salt
400g of Caster Sugar
225g of Unsalted Butter
60g of Cocoa Powder
1 tsp of Vanilla Extract
4 Eggs

For the Filling

250ml of Double Cream
100g of Soft Cheese
3 tbsp of Vanilla Extract
1/2 Punnet of Raspberries

For Decoration

1/2 Punnet of Raspberries
1/2 Punnet of Blueberries
Left Over Brownie

Method:

Step 1 - Preheat the oven to 180°C or gas mark 4.

Step 2 - Line your loose bottom square tin and small loaf tin.

Step 3 - Mix the flour, baking powder and salt together in a large mixing bowl, and set aside.

Step 4 - In a seperate bowl, beat the melted butter, sugar & cocoa powder together. Then pour in the vanilla extract and crack in the eggs. Then beat the mix together until it is well combined.

Step 5 - Once the mixture is well combined, add the flour mix you had made previously in parts, until it's fully combined.

Step 6 - Pour the majority of the brownie mixture into your square baking tin, but save some mix to go in your small loaf tin.

Step 7 - Pour the rest of the mix into your loaf tin. You'll chopping this up later for decoration, so it doesn't matter if it doesn't fully cover the base of your tin.

Step 8 - Place both tins in the oven. Remove the loaf tin after 10 - 15 mins and square tin after 25-30 mins. Leave the larger brownie to cool in the tin.

Step 9 - Once the brownies have cooled, you can begin to make the cheescake filling. Start by whipping the cream, using an electric whisk. Do this until it forms stiff peaks.

Step 10 - Next, fold in the soft cheese and icing sugar until the mixture is thoroughly combined.

Step 11 - Once it's combined, begin folding in the raspberries, but make sure you leave some for decoration.

Step 12 - Place the cheesecake brownies in the fridge for 3 hours or over night.

Step 13 - Once the cheesecake has set, remove the brownie from the fridge and cut into nine squares. Decorate with smaller chunks of brownies, raspberries and blueberries.

For a more detailed recipe, along with step-by-step photos to guide you, check out Becky's recipe here.

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Vegan White Chocolate & Coconut Cheesecake

We are delighted to share with you this terrific Vegan cheesecake recipe from Becky's Biscuit Bases. Becky is an extremely talented baker and her blog is full of terrific cheesecake recipes, all ranging in different sizes and flavours! If you're a fan of cheesecakes then you're going to love Becky's blog!

The recipe we're showcasing to you today is perfect if you're a vegan, but this possibly isn't the most healthy vegan cheesecake ever but with that being said; everyone should treat themselves every once in a while. No-one should be excluded from the brilliance of a cheesecake and with this Vegan White Chocolate & Coconut adaptation, everyone, no matter what your dietary requirements, can enjoy the great taste of a cheesecake

This fantastic recipe and image is from the equally fantastic Becky from Becky's Biscuit Bases and we highly recommend that you check out her superb blog if you're a lover of cheesecakes!

Ingredients:

For the base:

200g Ginger Oat Biscuits (Holland & Barrett do vegan biscuits)

50g of Pure Butter, melted

For the filling:

400g Violife Cream Cheese

1 can of full fat coconut milk, chilled in the fridge over night

50g Whitworths Superfine Icing Sugar

300g of Vegan White Chocolate (Amazon or Holland & Barrett)

1 Tsp of Vanilla

1/2 punnet of strawberries

For decoration:

1 Punnet of strawberries

Helpful tips from the baker:

You will need an 8 inch spring-form tin.
You MUST leave the coconut milk in the fridge over night.
Do NOT shake the coconut milk, you want the cream that has separated to the top of the can.
For the best results when whipping, leave a bowl and whisk attachments in the fridge for at least an hour before you need them.

Method:

Step 1 - Crush the oat biscuits with the end of a rolling pin or the back of a fork, until the biscuits have turned into a fine crumb.

Step 2 - Add the melted butter to the crushed biscuits, and mix well.

Step 3 - Pour the buttery biscuit mix into your lined spring-form tin and pat down the mix with the back of a spoon. Place the tin in the fridge whilst you prepare the filling.

Step 4 - Melt the white over a double boiler or in the microwave. Once melted, leave to one side to cool.

Step 5 - Place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.

Step 6 - Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do NOT shake the coconut milk.

Step 7 - Scoop out the coconut cream that has separated to the top of the can and place that in the refrigerated bowl. (Leave the liquid coconut water in the can).

Step 8 - Using an electric whisk, whip the coconut cream until it form soft peaks.

Step 9 - Add the cooled melted white chocolate to the sweet cream cheese mix and using the electric whisk, thoroughly mix.

Step 10 - Then add the white chocolate cheese mix into the same bowl that contains the coconut whipped cream and fold together.

Step 11 - In the same bowl, add the chopped strawberries and fold together again.

Step 12 - Remove the tin, containing the biscuit base and pour in the cheesecake filling. You can use a spatula to obtain a smooth finish.

Step 13 - Then slice the remaining strawberries into thin pieces, place them next to each other making a circle shape, we recommend that you work from the outside - in.

For the full the recipe, along with some step by step photos to guide you, visit Becky's blog here.

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Pink Strawberry Cheesecake

Strawberry Cheesecake

If you're thinking of throwing a summer dinner party, this Pink Strawberry Cheesecake is the perfect desert to have as an impressive centrepiece!

From the talented bunch at BBC Good Food we bring you this scrumptious cheesecake recipe! It's the perfect way to end a meal or to have as a treat at your summer dinner party! Don't be put off with the amount of steps it takes to make this fantastic, believe us, it's worth the hassle! You won't have tasted anything that can compare to it!

This delicious recipe can be found on the BBC Good Food website!

Photo by AnneCN (view original here)

Ingredients:

For the Base

200g digestive biscuit
100 unsalted butter, melted

For the Filling

3 sheets of leaf gelatine
142ml carton single cream
300g full-fat soft cheese
100g golden caster sugar
finely grated zest of half a lemon
3 tbsp lemon juice
300g strawberry, hulled and chopped
142ml carton whipping or double cream
1 medium egg white

For the Sauce

250g strawberries, hulled and chopped, plus about 200g/8oz extra to decorate
finely grated zest of half a lemon
3 tbsp lemon juice
2 tbsp golden caster sugar, or more to taste

Step 1 - Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin.

Step 2 - Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.

Step 3 - Tip the mixture into your 24cm Springform Cake Tin and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Step 4 - Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes.

Step 5 - Pour the single cream into a pan and bring just to the boil, then take off the heat.

Step 6 - Take the gelatine leaves out of the water, give them a good squeeze to get rid of the excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Step 8 - Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy.

Step 9 - Mix in the cream and gelatine mixture and the chopped strawberries.

Step 10 - In another bowl, lightly whip the whipping cream or double cream so it falls in soft peaks, then fold it into the strawberry mixture.

Step 11 - Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set.

Step 12 - To make the sauce, blitz all the ingredients in a food processor or blender.

Step 12 - Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead).

Step 13 - To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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Raspberry and Lemon Cheesecake

Treat yourself and the rest of your family this weekend by baking this delicious raspberry and lemon cheesecake as a weekend treat.

Cheesecake is a much loved dessert here in Britain with many variations now existing. However, when we saw this raspberry and lemon cheesecake recipe from BBC Good Food, we had to share it! This fantastic recipe combines raspberry and lemon, which we believe go perfectly together as ingredients! The bitterness of the lemon and sweetness of the raspberries complement each other perfectly!

Ingredients:

200g of digestive biscuits
600g of full fat soft cheese
75 of melted butter
150g of natural yoghurt
250g of golden cater sugar
50g of plain flour
3 medium eggs
Zest of 2 lemons and the juice of 1
200g of raspberries
Icing sugar for decoration

Instructions:

Step 1- Preheat your oven to 120 degrees celcius/100 degrees celcius in a fan oven. Then take a 20cm springform cake tin and line it with greaseproof paper. Now break up the biscuits, either using a food processor or by placing them in a bag and breaking using a rolling pin.

Step 2- Once the biscuits are broken up, add them to a bowl along with the 75g of melted butter. Mix this together well and then place the biscuits in to the bottom of the 20cm springform cake tin and compact them at the bottom. Place in the refrigerator until later on.

Step 3- Take another bowl and the soft cheese and the 250g of golden caster sugar to it. Use an electric whisk to combine the ingredients together before adding the 150g of yoghurt and the three eggs, one at a time.

Step 4-Then add in the lemon juice, the zest of two lemons and the 50g of plain flour. Fold in about two thirds of the raspberries. You want to crush them slightly so they flavour the mixture nicely. Pour the mixture on to the top of the biscuit base ensuring the top is smooth ready for baking. Place in the centre of your oven and bake for about 45 minutes.

Step 5- Once this raspberry and lemon cheesecake has been baking for 45 minutes, turn your oven off but leave the cheesecake in the oven for a further hour. Then remove it from the oven and allow it to cool at room temperature.

Step 6-Chill in your refrigerator overnight. When you are ready to serve, remove the cheesecake from the tin and sprinkle the remaining raspberries over the top, as well as dusting it with icing sugar.

Source: BBC Good Food