Recipe Cheesecake

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Bistro cheesecake

Image Source: taste.com.au

Ingredients

  • 300g Arnott’s Nice biscuits
  • 180g butter, melted
  • 750g Philadelphia Cream Cheese, chopped, at room temperature
  • 225g (1 cup) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Thickened cream, whipped, to serve
  • Ground nutmeg, to serve

Method

  • Step 1
    Preheat the oven to 180C/160C fan forced. Invert the base of a 22cm springform pan. Grease and line the base with baking paper and secure back in the pan.
  • Step 2
    Process biscuits in a food processor until resembles breadcrumbs. Add the butter and process until well combined. Press the mixture over the base and side of prepared pan, leaving a 1cm gap from the top. Place in the fridge for 15 minutes to chill.
  • Step 3
    Meanwhile, use electric beaters to beat the cream cheese and sugar in a bowl until smooth. With the motor running, beat in the eggs, 1 at a time, beating well after each addition. (It’s better to overbeat rather than underbeat.)
  • Step 4
    With the motor still running, beat in the vanilla and lemon juice until combined. Spoon filling over the chilled biscuit base, smoothing the surface. Bake for 35-40 minutes or until filling is set and lightly browned on top. Turn off oven. Leave the cheesecake in the oven, with the door slightly ajar, to cool then chill overnight, if time permits. Top with whipped cream and sprinkle with a little nutmeg to serve.

'Caramello' cheesecake

Image Source: taste.com.au

Ingredients

  • 250g pkt plain choc ripple biscuits
  • 75g butter, chopped
  • 55g Caramello chocolate bar
  • 200g dark chocolate, chopped
  • 600ml thickened cream
  • 1 tablespoon gelatine powder
  • 240g (2/3 cup) caramel spread
  • 2 x 250g pkt cream cheese, chopped, at room temperature
  • 70g (1/3 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons dark cocoa powder

Method

  • Step 1
    Grease an 18 x 28cm slice pan. Line with baking paper, allowing the paper to overhang the long sides.
  • Step 2
    Place the butter and Caramello bar in a small saucepan. Cook, stirring occasionally, over medium heat until melted and combined.
  • Step 3
    Break up the biscuits. Place in a food processor and process until resembles coarse crumbs. Add the butter mixture and process until combined. Transfer to the prepared pan and press evenly into the base. Place in the fridge for 30 minutes or until required.
  • Step 4
    Line four 6-hole giant silicone ice cube trays with wide strips of baking paper, allowing the paper to overhang sides of each cube. Transfer tray to a large tray or board.
  • Step 5
    Place the chocolate in a medium microwave-safe bowl. Microwave on Low, stirring halfway, for 2 minutes until melted. Add the cream and microwave for 1-2 minutes, or until warm. Stir until mixture is smooth and combined. Set aside at room temperature.
  • Step 6
    Place 125ml (1/2 cup) water in a bowl and gently sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until hot. Use a fork to gently whisk until the gelatine dissolves. Set aside to cool slightly.
  • Step 7
    Place the caramel in a bowl and whisk until smooth. Transfer to a piping bag fitted with a 5mm nozzle.
  • Step 8
    Place the cream cheese, sugar and vanilla in a food processor and process until smooth. Add the chocolate mixture and gelatine mixture, and process until combined. Transfer cheesecake mixture to a jug.
  • Step 9
    Pour 1 cup of the cheesecake mixture over the biscuit base. Use a spatula to spread evenly. Return pan to the fridge. Pour some of the cheesecake mixture evenly into the prepared ice cube trays, until filled to halfway. Tap the trays on the bench to level the mixture.
  • Step 10
    Pipe 1/2 teaspoon of caramel into the middle of each cube (make sure you centre it, so it doesn’t ooze out the sides). Pour the remaining cheesecake mixture over the caramel in each tray. Tap on the bench to level the mixture. Place in the fridge for 4 hours or until firm.
  • Step 11
    Use the baking paper to lift the biscuit base from the pan and transfer to a serving board. Remove the paper. Use a flat-bladed knife to gently loosen the cheesecake cubes from the ice cube trays and arrange over the biscuit base to resemble a block of chocolate.
  • Step 12
    Place the cocoa powder in a small sieve. Dust the cocoa over the top of the cheesecake. Cut into pieces and serve immediately. If not serving immediately, store cheesecake in the fridge, covered, for up to 3 days.

Rum ball cheesecake

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 250g packet Arnott’s Nice biscuits
  • 20g (1/4 cup) desiccated coconut
  • 2 tablespoons dark cocoa powder, plus extra, for dusting
  • 70g unsalted butter, melted
  • 300ml carton double cream, whipped to soft peaks, to serve

Rum balls

  • 35g (1/3 cup) desiccated coconut
  • 50g (1/4 cup) raisins, chopped
  • 2 tablespoons dark cocoa powder, plus extra, to coat
  • 120g (1/3 cup) sweetened condensed milk
  • 2 tablespoons dark rum

Filling

  • 750g cream cheese, chopped, at room temperature
  • 395g can sweetened condensed milk
  • 270ml can coconut cream
  • 2 tablespoons dark rum
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla bean paste
  • 3 eggs

Method

  • Step 1
    Grease the base and side of a 22cm springform pan and line with baking paper.
  • Step 2
    For the base, process half the biscuits in a food processor until finely crushed. Add the coconut, cocoa and butter and process to combine. Place in the prepared pan and press to cover the base. Place in the fridge to chill.
  • Step 3
    For the rum balls, process the remaining biscuits until finely crushed. Transfer to a large bowl. Add coconut, raisins, cocoa, condensed milk and rum. Stir to combine. Roll almost-full tablespoonfuls of mixture into 16 balls. Roll in extra cocoa to coat. Place on a lined plate in the fridge to chill.
  • Step 4
    For the filling, preheat the oven to 150C/130C fan forced. Process the cream cheese, condensed milk, coconut cream, rum, cornflour and vanilla until smooth. Add the eggs, one at a time, processing until smooth and combined.
  • Step 5
    Reserve 8 rum balls and return to the fridge. Place remaining rum balls in base of pan. Place pan on a baking tray. Pour cream cheese mixture over the rum balls to cover. Bake for 1 hour 20 minutes or until just set (mixture should wobble slightly in the centre). Turn oven off and leave the cheesecake in the oven, with the door slightly ajar, for 1 hour. Stand at room temperature for 30 minutes or until cool. Place in the fridge for 4 hours to chill.
  • Step 6
    Top the cake with whipped cream and reserved rum balls. Dust with extra cocoa.

Chokito cheesecake

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 2 x 55g Chokito bars, cut into 1cm thick slices
  • 375g cream cheese, chopped, at room temperature
  • 185ml (3/4 cup) thickened cream
  • 3 teaspoons gelatine powder
  • 125g Arnott’s Choc Ripple biscuits
  • 75g butter, melted
  • Strawberries, to serve

Caramel sauce

  • 40g butter, chopped
  • 100g (1/2 cup firmly packed) brown sugar
  • 80ml (1/3 cup) thickened cream

Method

  • Step 1
    For the caramel sauce, combine butter, brown sugar and cream in a small saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until thickened. Cool. Reserve 2 tablespoons for drizzling.
  • Step 2
    Line a 6.5cm deep, 9.5 x 20cm (base measurement) loaf pan with plastic wrap. Arrange 2 rows of Chokito slices along the centre of the base of the prepared pan.
  • Step 3
    Use electric beaters to beat cream cheese in a bowl until smooth. Beat in cream. Place 11⁄2 tbs water in a small microwave-safe bowl. Sprinkle gelatine over water. Set aside for 2 minutes to soften. Microwave on High for 20 seconds. Whisk with a fork to dissolve gelatine. Cool slightly. Add the gelatine mixture to the cream cheese mixture and beat briefly to combine. Beat in cooled caramel sauce until just combined.
  • Step 4
    Pour the cream cheese mixture into pan over Chokitos. Smooth surface. Place in the fridge for 3 hours or until firm to touch.
  • Step 5
    Process the biscuits in a food processor until finely chopped. Add the butter and process until well combined. Sprinkle biscuit crumbs evenly over cheesecake, pressing down gently. Place in the fridge for 2 hours or until set. Turn out onto a serving platter, drizzle with the reserved caramel sauce and serve with strawberries.

Tropical cheesecake muffins

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 cups self-raising flour
  • 1/2 teaspoon baking powder
  • 1/3 cup caster sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 165ml can coconut milk
  • 4 passionfruit, halved
  • 1 small mango, finely chopped
  • 100g cream cheese block, cut into 12 cubes

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
  • Step 2
    Combine flour, baking powder and sugar in a large bowl. Make a well. Whisk oil, egg, vanilla and coconut milk in a large jug. Add to our mixture with three-quarters of passionfruit pulp and half the mango. Stir until just combined (some lumps are okay).
  • Step 3
    Divide mixture among prepared holes. Press 1 piece of cheese into centre of each. Cover with batter. Sprinkle with remaining fruit. Bake for 15 to 20 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.

Beetroot jelly cheesecake

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 350g beetroot bulbs, peeled
  • 250g butternut snap cookies
  • 75g butter, melted
  • 2 tablespoons boiling water
  • 3 teaspoons gelatine powder
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 250g fresh ricotta
  • 300ml thickened cream
  • 1 tablespoon finely grated orange rind
  • Baby beetroot leaves, to serve
  • Fresh berries, to serve

Beetroot Jelly

  • 1/3 cup orange juice
  • 2 tablespoons caster sugar
  • 3 teaspoons gelatine powder

Method

  • Step 1
    Place beetroot in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 40 minutes, topping up with water if necessary, until tender when inserted with a knife. Drain, reserving 1 cup beetroot liquid (see note). Set beetroot aside to cool.
  • Step 2
    Meanwhile, grease a 6cm-deep, 22cm (base) round springform pan. Line base and side with baking paper.
  • Step 3
    Process cookies in a food processor until fine crumbs form. Reserve 1 tablespoon of crumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.
  • Step 4
    Place boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly.
  • Step 5
    Process beetroot in a food processor until smooth (this will require scraping down sides several times). Add cream cheese, sugar, vanilla and ricotta. Process until smooth. Add cream. Process until smooth and combined. Add gelatine mixture and rind. Process until smooth. Spoon mixture over base in pan. Smooth top. Refrigerate for 2 hours or until slightly firm.
  • Step 6
    Meanwhile, make beetroot jelly. Place reserved beetroot liquid into a small saucepan over medium heat. Add juice, sugar and 1⁄3 cup cold water. Bring to a simmer. Remove pan from heat. Sprinkle over gelatine. Stir until dissolved. Strain mixture through a fine sieve into a jug. Set aside to cool to room temperature.
  • Step 7
    Pour jelly over the back of a large spoon over the cheesecake. Refrigerate overnight or until set.
  • Step 8
    Remove cheesecake from pan. Place on a serving plate. Top with beetroot leaves, berries and reserved crumbs. Serve.

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