Tag Archives: cheesecake

Vanilla Cheesecake, Chocolate Ganache, Raspberry Jelly


No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

Everyone needs a trusty ‘bring-a-plate dessert’ that will wow people with its flavours, texture and look. This cheesecake in my humble opinion, does just that.

A buttery crumb base; soft chocolate ganache; creamy and tangy cream cheese, all contrasted with a tart raspberry jelly disc.

These can be prepared quickly and you can even purchase premade crust trays which will save you one step of this dessert. If you can’t find Graham Crackers, look for digestive biscuits and it will achieve the same flavours. (watch this space for a Graham Cracker recipe!)

For the cream cheese filling, I tested with a mixture of cream cheese, Mascarpone and cream. This is because the traditional recipe calls for either condensed milk or lots of cream cheese. I find those tend to be really dense and rich and I prefer something lighter. Mascarpone cheese gives me this effect. The liquid double cream is whipped in after the cream cheese, mascarpone and icing sugar has been whipped smooth and soft; the cream loosens it up slightly, allowing it to set perfectly.

You can probably add the chocolate ganache to the cream cheese mixture – we did toy with the thought of swirling it in (a recipe for another day! ). Today we will leave it clean, with a layered look – it turned out really well.

Lastly it was time to bring out my trusty Silikomart silicone tourbillon
mould, to create the spiral jelly discs. I used Fresh As freeze dried raspberry powder and gelatine leaves to make the jelly, you can always use a different flavour to change things up.

What flavour should I make next? I will think about that while tucking into a piece of this cheesecake 😉

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

Ingredients

8 servings

Graham Crackers crust

  • 250g Graham Crackers or digestive biscuits
  • 100g unsalted butter, melted
  • Or a premade crust

Cheesecake

  • 250g cream cheese, room temperature
  • 250g mascarpone
  • 92g (3/4 cup) icing sugar
  • 100g double cream
  • 1 tsp vanilla extract

Fresh As Jellies

  • 35g Fresh As Raspberry Powder
  • 30g caster sugar
  • 300ml water
  • 4 leaves gelatine (silver grade), soaked in ice cold water

Chocolate soft ganache

  • 175g dark chocolate (70% or above cocoa solids), chopped into small pieces
  • 200g double cream (35% fat)

Method

Graham cracker crust

  1. If using a ready made crust shell, you can skip this and move to making the ganache.
  2. Otherwise, crush crackers or biscuits to fine crumbs. You can do this in a food processor, or in a sealed zip lock bag, and crushing them with a heavy rolling pin.
  3. Add melted butter and mix till mixture binds together.
  4. Pour crumbs into a 9″ lined springfoam baking pan or tart pan with a removable base, pressing the mix down with a tall straight glass. Make sure the layer is even, and press crumbs up against the sides as well with your hands.
  5. Chill in the fridge to firm up.

Chocolate soft ganache

  1. Place chocolate into a heatproof bowl.
  2. Bring cream to a boil and pour over chocolate. Let it sit for a minute before stiring; stir till homogenize and thick.
  3. Pour a 1cm-thick layer into the chilled cake base. You can test by vertically inserting a clean flat tipped spatula into the base – lift up and you can see how deep the chocolate went with the mark on the spatula.
  4. Return to the fridge to chill.

Cheesecake layer

  1. In a medium bowl, beat cream cheese and mascarpone cream together, until smooth and fluffy.
  2. Beat in icing sugar, double cream and vanilla till smooth and no lumps.
  3. Scoop into crust base.
  4. Smooth with an offset spatula.
  5. Refrigerate for 3 hours or overnight.

Fresh As Jellies

  1. Place water into a pot and add the sugar and Fresh As freeze dried Raspberry powder in, whisking to dissolve completely.
  2. Bring to the boil, stirring continuously.
  3. Remove from the heat and add drained gelatine leaves.
  4. Pour into moulds and refrigerate for 3 hours till set.

Assembly

  1. Add raspberry jelly disc on top of cheesecake as garnish.
  2. Cut with a warm but dry knife.

No bake Vanilla cheesecake with chocolate ganache and Raspberry Jelly disc

No Bake Silky Chocolate Cheesecake


No bake chocolate cheesecake with cream cheese and mascarpone

No bake chocolate cheesecake with cream cheese and mascarpone

No bake chocolate cheesecake with cream cheese and mascarpone

What happens when you mix chocolate ganache into cream cheese?

That’s the question I asked J and she said “let’s pour and find out!” That’s how we roll, forever in search of the (next) perfect dessert.

The result: A buttery crumb base; super silky chocolate cream cheese filling, further topped with more chocolate ganache.

This is made in the same way as my Vanilla cheesecake and can be prepared quickly with some shortcuts – you can use premade crust trays which will save you one step of this dessert.

For the cream cheese filling, I added a third of the prepared chocolate ganache to the cream cheese mixture. This helps set the cream cheese without the need of gelatine.

The result is a silky smooth cheesecake with a deep cocoa flavour. The tanginess is still there but with the addition of chocolate and use of mascarpone, this is more mousse like.

I really like this experimental version – lighter and quite suitable for the summer season we are heading into. Just imagine further adorning the cheesecake with Tatua Chocolate Mousse straight from the can.

Ps J reminded me to pair the cheesecakes with a chocolate glaze aka mirror glaze! I’ve made them in my Chocolate Mousse Dome Entremet recipe but can totally be used on cheesecakes too!

Ingredients

10 servings

Graham Crackers crust

  • 250g Graham Crackers or digestive biscuits
  • 100g unsalted butter, melted
  • Or a premade crust

Cheesecake

  • 250g cream cheese, room temperature
  • 250g mascarpone
  • 120g (1 cup) icing sugar
  • 1 tsp vanilla extract

Chocolate soft ganache

  • 175g dark chocolate (70% or above cocoa solids), chopped into small pieces
  • 200g cream (35% fat)

Method

Graham cracker crust

  1. If using a ready made crust shell, you can skip this crust step and move to making the ganache.
  2. Otherwise, crush crackers or biscuits to fine crumbs. You can do this in a food processor, or in a sealed zip lock bag, and crushing them with a heavy rolling pin.
  3. Add melted butter and mix till mixture binds together.
  4. Pour crumbs into a lined springfoam baking pan, pressing the mix down with a tall straight glass. Make sure the layer is even, and press crumbs up against the sides as well.
  5. Chill in the fridge to firm up.

Chocolate soft ganache

  1. Place chopped chocolate in a heatproof bowl.
  2. Bring cream to a boil in a pan and pour over chocolate. Let it sit for a minute before stiring; stir till homogenize and slightly thick.
  3. Place in the fridge to chill.

Cheesecake layer

  1. In a medium bowl, beat cream cheese and mascarpone cream together, until smooth and fluffy.
  2. Beat in icing sugar and vanilla till smooth and no lumps.
  3. Using two teaspoons, Place small dollops of cream cheese in crust base. This creates some patches of white in amongst the dark brown cheesecake.
  4. Pour a third of the chocolate ganache into the bowl with the remaining cream cheese mixture. Mix to incorporate.
  5. Pour into crumb base and smooth with an offset spatula. It’s really easy to smooth if you pop the base on a spinning cake stand/wheel. Just hold the spatula with one hand, steadily on top of the cream cheese mixture and spin with your other hand.
  6. Pour remaining chocolate ganache over the chocolate cream cheese mix. Refrigerate for 3 hours or overnight.
  7. Cut with a warm but dry knife.

No bake chocolate cheesecake with cream cheese and mascarpone

No bake chocolate cheesecake with cream cheese and mascarpone

Ombre Raspberry Cheesecake


Who remembers the raspberry cheesecake from the freezer section? I used to have that as a treat when I was little. I have always wanted to make my own version of it, refining the flavours and texture.

Here I decided to make an ombre raspberry colour – the graduating pink colour turned out quite well I think.

The raspberry jelly layer was another pleasant surprise – it hardens after freezing and creates this absolutely amazing texture, contrasting the soft and creaminess of the cream cheese layers.

This is a no bake recipe – one based on my previous cheesecake recipes.

Ingredients

Basic Cheesecake:
  • 250g Nice biscuits
  • 100g unsalted butter, melted
  • 500g cream cheese
  • 250g mascarpone cheese
  • 600ml cream, whipped
  • 125ml Raspberry puree (I use Pontier, alternatively you can blend up frozen fruit)
  • 4 tsp gelatin powder dissolved in 75ml hot water
Fruit jelly:
  • 125ml Raspberry puree
  • 1.5 sheets of gold strength gelatin, bloomed in ice cold water

Instructions

  1. Smash biscuits into fine crumbs. Mix with melted butter and press onto the base of a square tin, lined with baking paper. Chill in the fridge while you prepare the cheesecake filling.
  2. Beat the cream cheese and mascarpone until smooth.
  3. In a small bowl, add the gelatin powder to the hot water, mixing vigorously. Add to the cream cheese mixture.
  4. Whip cream till soft peaks form and add to the mixture.
  5. To create the ombre effect, take out half of the cream cheese-gelatin-whipped cream mixture and save as the white colour layer.
  6. To the remaining mixture, add in the raspberry puree. Mix till the puree is evenly distributed in the cream cheese. This will be your pink layer.
  7. Pour the white cream cheese mixture on top of the biscuit base. Smooth with an angled spatula.
  8. Carefully pour the pink cream cheese mixture on top to ensure the two layers remain separate. Place in the fridge to set.
  9. For the top raspberry jelly layer: Soak gelatin sheets in ice cold water for at least 5 mins. Heat the raspberry puree till it begins to boil. Take it off the heat. Squeeze water from gelatin sheets and add to the puree. Stir to melt gelatin thoroughly and pour on top of the set cheesecake.
  10. Let it set in the fridge for a further 4 hours (or overnight) and transfer to the freezer.
  11. One hour before serving, remove from the freezer. Let the cheesecake defrost for 30 minutes and cut into squares with a warm knife. Leave to defrost a further 30 minutes before serving.

Ps. It’s totally fine to serve after setting the cheesecake in the fridge without freezing it! That gives you a normal textured cheesecake.

Raspberry cheesecake brownies


I adore raspberries. I find myself sneaking them into most sweet dishes: from cereals to cakes and desserts.

I love the tang of the fruit and the burst of flavour added to the dish.

It was therefore the first flavour that I reached for when sampling the new range of Spreadable Fruit by Barkers of Geraldine.

These are 99% fruit with no refined sugar added. Sweetened only with pear juice concentrate, it’s a great alternative to fruit purees. In fact, that’s even better than making my own!

I decided to make an easy baked cheesecake brownie, to keep things simple. The brownie batter was done in one bowl while the cheesecake batter was mixed with my trusty Kitchenaid stand mixer.

Just be careful when swirling the fruit – you don’t want to over do it, so that you can keep the pretty red/ white colours.

Who wants a slice?

Brownies

  • 170g unsalted butter, melted (I used Westgold)
  • 300g (1 1/2 cups) caster sugar
  • 120g (2) eggs
  • 1 tsp vanilla paste (I used Equagold)
  • 3g (1/2 tsp) salt
  • 70g (3/4 cup) dutch cocoa powder (I used Valrhona)
  • 70g (1/2 cup) plain flour
  • 5-6 tbsp Barker’s Raspberry Spreadable Fruit

Cheesecake

  • 250g cream cheese, softened
  • 40g mascarpone cheese (I used Tatua)
  • 60g (1) egg
  • 60g (1/4 cup plus 2 tbsp) caster sugar
  • 2g (1/4 tsp) salt

Directions:

  1. Preheat oven to 170°C.
  2. Line a 20cm square baking tin with 2 strips of baking paper. (This makes it easier to lift the brownie out of the tin).
  3. In a large ceramic bowl, melt the butter in the microwave.
  4. Mix in sugar, eggs, vanilla paste and salt.
  5. Once fully combined, fold in cocoa powder and flour. Mix till all combined.
  6. Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
  7. Combine all cheesecake ingredients in a stand mixer.
  8. Whisk for 2-3 minutes on medium-high speed.
  9. Pour cheesecake batter over brownie batter, spreading evenly.
  10. Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
  11. Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
  12. Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
  13. Cut into 16 squares, wiping down the knife after each cut for a cleaner look.
  14. Serve with a nice cup of tea!

*I received a jar of the Spreadable Fruit when I attended the NZ Foodwriters annual May Market. Post not sponsored.

Espresso Tim Tam Cheesecake with Valrhona chocolate


Sometimes, the craving to bake or make something is so bad, that I just need a recipe that is quick, fool-proof and simple. By simple I mean one or two pans, minimal utensils (i.e minimal washing as our dishwasher is still out of action) and ingredients I readily have in the house. If this isn’t your first time on my blog, you would know I use Valrhona chocolate and always have a good stash of it in the house. If you don’t have access to this beautiful chocolate, please use the best you can find. Trust me, it makes all the difference to your desserts.

This is my go-to no bake cheesecake recipe, which combines all the things I like – Valrhona chocolate, Westgold butter, Tim Tams and cold desserts.

There aren’t many seperate elements to prepare in this recipe, which qualifies it as simple. I don’t even need the oven, just some fridge and freezer space. Tick.

I have been practising my chocolate tempering techniques and love how the cut chocolate shapes can keep for a while in a cool place, so I can use it on my desserts whenever I need them. i.e. readily available.

The beautiful dome shapes are made using Silikomart molds, and the design is inspired by the stunning work of Maja Vase, one of my favourite foodies on Instagram. These molds can be purchased online and through Savour, a Melbourne patisserie school by none other than Kirsten Tibballs. I dream of the day I fly over for their many cooking classes.

I’ve just taken delivery of some new molds and am so excited with the new cake designs that I am going to do soon. (People walking past me must wonder what good news I have, with the big grin on my face 😅). But for now, I give to you this velvety chocolate goodie.

P.s. by ‘quick’, I am referring to the making time, not how long before I can eat it. That part I don’t worry so much as I am more of a maker than eater, which I leave for my tasters.

Ingredients

  • 350g Tim Tam Biscuits, Iced Coffee flavour (2 packets)
  • 120g butter, melted (I use Westgold)
  • 3 teaspoon gelatine powder
  • 60ml (1/4 cup) boiling water
  • 500g cream cheese, at room temperature
  • 150g (3/4 cup) caster sugar
  • 400ml cream (35% fat minimum)
  • 120g milk chocolate, melted (I use Valrhona Jivara 40%, notes of caramel and vanilla enhanced with a touch of malt)
  • 120g dark chocolate, melted (I use Valrhona Manjari 64%, heavenly acidulous red fruit and dried-fruit hints. Single Origin Madagascar)

Directions

  1. Release the base of an 8cm-deep, 22cm (base measurement) springform pan and invert. (This is so that you get a sharp 90 degree bottom edge.)
  2. Grease the base disc and line with a large piece of baking paper, then secure the ring over the base disc, allowing the baking paper edges to overhang. The baking paper is now held in place by the pan. Grease the side of the pan and line with baking paper.
  3. Process the Tim Tams in a food processor until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the mixture over the base of the pan. Place in the fridge for 30 minutes to chill.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the Gelatine powder. Stir until gelatine dissolves and set aside.
  5. Using an electric mixer, beat cream cheese and sugar in the bowl until smooth. Add cream and beat until smooth. Add the gelatine mixture and beat to combine.
  6. Divide mixture between 2 bowls. Add the melted milk chocolate to one of the bowls and stir to combine.
  7. Fill 12 half spheres of the silikomart micro dome molds with the milk chocolate cheesecake mixture. Place in freezer to set overnight. For the rest of the milk chocolate cheesecake, pour over the biscuit base and smooth the surface. Place in the freezer for 15 minutes.
  8. Fold the melted dark chocolate into the remaining bowl of cream cheese mixture until combined. Fill 6 of the silikomart quenelle molds with the dark chocolate cheesecake. Place in freezer to set overnight. For the rest of the dark chocolate cheesecake, pour over the milk chocolate layer and smooth the surface. Place in the fridge for 4 hours or until set.

Assembly

Remove cream cheese micro domes and quenelles from freezer and place strategically on the cheesecake. Sprinkle over Valrhona crunchy pearls and decorate with tempered chocolate discs.