There are two sorts of people in this world. Those who believe the only cheesecake is a baked cheesecake... and the rest of us. I had FINALLY been converted to baked cheesecake, via an incredible recipe from Rose Berenbaum's Cake Bible, when I got the winter vomiting bug. At 7 months pregnant. I have never been so ill. Needless to say I will NEVER eat a baked cheesecake again.
But no bake cheesecake, AKA proper cheesecake... is still just fine by me!
This is a decadent dessert that requires no baking. Perfect for entertaining over the holiday season. I can be ready to eat in 1 1/2 hours and has most ingredients that you'd have to hand (bar the raspberries).
8 inch loose bottom tin
Base
250g crushed digestives/ graham crackers
120g butter melted
Topping
180g white chocolate
250 ml double cream
200g soft cheese (Philadelphia)
60g icing sugar sifted
1 tsp vanilla
1 punnet raspberries
Line the base of the tin with a circle of baking parchment. Bash or blitz the biscuits to crumbs, stir in the melted butter. Pour into the tin, spread evenly and press down firmly. Put into the freeze for 20-30 mins to firm up.
Meanwhile get on with the topping.
In a bain marie melt the white chocolate gently, stirring and being sure not to overheat. Take off the heat and leave to cool slightly.
Whip the cream till stiff with an electric whisk, but don't overwhip. Add the icing sugar, vanilla and cream cheese, whisking for just a few seconds to incorporate. Fold in the white chocolate. Taste for sweetness, add a little more sugar if required.
Tip onto the base, smooth over, cover with cling film and put in the fridge to set. Decorate with the raspberries just before serving.
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts
Friday, December 11, 2015
Thursday, May 23, 2013
Buttermilk blueberry cake
Tender, light, easy as pie to make...and eat. Seems plain... Everyone had seconds and thirds. Finished in one sitting.
Adapted from Rose Levy Beranbaum's Cake Bible. Hers is a plain cake, mine builds on one that I used to love at the Stephen Pearce cafe. And it's a great way to use up spare buttermilk. It was eaten so fast I didn't get a chance to take a pic - so here's how it should look...
Cake
200g plain flour
180g caster sugar
110g butter
1 tbsp baking powder
4 egg yolks
140ml buttermilk
1 1/2 tsp vanilla extract
1 punnet blueberries (120g) 1/3 reserved
Icing
150g icing sugar, perhaps more to taste and till correct texture
120g cream cheese
40g unsalted butter, very soft
Reserved blueberries
Bake for 30-40 mins at 170 c
9 inch spring form tin
Using electric whisk, whisk butter into dry ingredients. Mix wet ingredients together and add slowly.
Beating all the time. Pour into lined tin. Cook till golden on top and cooked through. Cool thoroughly before icing.
To make icing beat icing sugar and butter. Carefully mix in cream cheese, do not overmix. Decorate with remaining blueberries.
Adapted from Rose Levy Beranbaum's Cake Bible. Hers is a plain cake, mine builds on one that I used to love at the Stephen Pearce cafe. And it's a great way to use up spare buttermilk. It was eaten so fast I didn't get a chance to take a pic - so here's how it should look...
 |
| Image from BBC Good Food. |
Cake
200g plain flour
180g caster sugar
110g butter
1 tbsp baking powder
4 egg yolks
140ml buttermilk
1 1/2 tsp vanilla extract
1 punnet blueberries (120g) 1/3 reserved
Icing
150g icing sugar, perhaps more to taste and till correct texture
120g cream cheese
40g unsalted butter, very soft
Reserved blueberries
Bake for 30-40 mins at 170 c
9 inch spring form tin
Using electric whisk, whisk butter into dry ingredients. Mix wet ingredients together and add slowly.
Beating all the time. Pour into lined tin. Cook till golden on top and cooked through. Cool thoroughly before icing.
To make icing beat icing sugar and butter. Carefully mix in cream cheese, do not overmix. Decorate with remaining blueberries.
Saturday, April 30, 2011
Red velvet cupcakes with white chocolate cream cheese frosting
I am a newcomer to the pleasures of red velvet, as are my husband and friends. We are all evangelists now! The rich red brown cocoa sponge, balanced with the rich, creamy sweetness of a white chocolate and cream cheese frosting. Pure decadence!
The cupcakes originate from the Hummingbird Bakery cook book. The icing is mine. And boy is it good... but not good for you!
Preheat oven to 170C
12 hole cupcake/ muffin tin with paper cases
60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
1 1/2 tablespoons red food colouring
1/2 teaspoon vanilla extract
120ml buttermilk
150g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
1 1/2 teaspoons white wine vinegar
Icing
With an electric whisk beat the sugar and butter until light, add the egg. Combine cocoa, food colouring, vanilla and 2 tbsp of the buttermilk to make a smooth paste. Whisk into the butter and sugar. Add half of the buttermilk, then half the flour with baking powder added, repeat and whisk till very smooth. Then for the kitchen magic. Sprinkle the baking soda with your fingers to get rid of lumps into the centre of the batter, pour over the vinegar and watch it fizz with a child's delight. Whisk up to combine. Spoon quickly into the cases and pop into the oven. Cook for 20 mins or so till risen and set in the middle.
Cool on a wire rack, take out of the tin after 5 mins.
Leave until completely cool. Meanwhile make the icing.
Melt the chocolate gently in a bowl over boiling water. DO NOT let the bowl come in contact with the water. Remove before it is completely melted and stir as it finishes melting. White chocolate can overheat and go grainy easily. This happens even more easily with cheap white chocolate. Leave to cool for about 10 mins.
Whisk butter and sugar with an electric whisk, if helps to add the sugar gradually so you don't get a snow storm. It WILL come together. When light and fluffy add cream cheese and whisk well. Add the cooled white chocolate, beat just until combined. Be sure that the cupcakes are completely cool before you ice them. At lest an hour after coming out of the oven.
Enjoy!
The cupcakes originate from the Hummingbird Bakery cook book. The icing is mine. And boy is it good... but not good for you!
Preheat oven to 170C
12 hole cupcake/ muffin tin with paper cases
60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
1 1/2 tablespoons red food colouring
1/2 teaspoon vanilla extract
120ml buttermilk
150g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
1 1/2 teaspoons white wine vinegar
Icing
60g unsalted butter (soft)
200g icing sugar
100g cream cheese (Philadelphia) cold from fridge
75g white chocolate
With an electric whisk beat the sugar and butter until light, add the egg. Combine cocoa, food colouring, vanilla and 2 tbsp of the buttermilk to make a smooth paste. Whisk into the butter and sugar. Add half of the buttermilk, then half the flour with baking powder added, repeat and whisk till very smooth. Then for the kitchen magic. Sprinkle the baking soda with your fingers to get rid of lumps into the centre of the batter, pour over the vinegar and watch it fizz with a child's delight. Whisk up to combine. Spoon quickly into the cases and pop into the oven. Cook for 20 mins or so till risen and set in the middle.
Cool on a wire rack, take out of the tin after 5 mins.
Leave until completely cool. Meanwhile make the icing.
Melt the chocolate gently in a bowl over boiling water. DO NOT let the bowl come in contact with the water. Remove before it is completely melted and stir as it finishes melting. White chocolate can overheat and go grainy easily. This happens even more easily with cheap white chocolate. Leave to cool for about 10 mins.
Whisk butter and sugar with an electric whisk, if helps to add the sugar gradually so you don't get a snow storm. It WILL come together. When light and fluffy add cream cheese and whisk well. Add the cooled white chocolate, beat just until combined. Be sure that the cupcakes are completely cool before you ice them. At lest an hour after coming out of the oven.
Enjoy!
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