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Archive for the tag “cheesecake”

Foodporn Friday: Speculaas / Cookie Butter Cheesecake

Speculoos Cookie ButterMy sister and her family have spent Christmas in New Zealand with us this year and knowing how much I love to bake she brought me lots of bits and pieces for my baking cupboard. One of the things she brought was “Speculoos Cookie Butter Spread/Biscoff Spread” – its like peanut butter, only flavoured a bit like caramel-ly cinnamon ginger cookies.

Its so delicious I could happily eat it out the jar but it seemed a bit wasteful. So I grabbed one of my usual cheesecake recipes and adapted it to make a Speculoos Cheesecake with a dark chocolate base and white chocolate topping… according to my sister it’s the best cheesecake in the history of ever. High praise indeed from a cheesecake fan!

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Cookie Butter (Speculaas) Cheesecake

1-1/4 cups oreo biscuit crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Cream Cheese, softened
1 cup Speculaas/Speculoos Spread
1/2 cup sugar
150gr White Chocolate, chopped, divided
1-1/2 cups whipped cream, divided
3 Speculaas cookies, divided

Mix Oreo crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate for 10 min.

Beat cream cheese, speculaas spread and sugar with mixer until well blended. Add 2 crushed speculaas cookies and mix. Whisk in 1 cup whipped cream. Spoon over crust. Refrigerate for 3 hours.

Microwave remaining whipping cream and chocolate in small microwaveable bowl on high until melted. Cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, sprinkle with 1 crushed speculaas cookie. Run knife around rim of pan to loosen cake; remove rim.

Enjoy!

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Foodporn Friday: Salted Caramel Cheesecake Slice

Ok, I’m late… but its Friday somewhere, right?

I had some leftover salted caramel from a cake I made on Saturday, so on Sunday I thought I’d try something different and make a cheesecake slice to top with the salted caramel. No pictures of this because my photography is terrible!

I’d recommend making only half this amount of salted caramel if all you want is the slice (or keep half and make yourself a salted caramel chocolate cake later).

Salted Caramel
4 cups sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
225 gr butter, cut into tablespoons

Combine the sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes.
Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth.
Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.
Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes.
Stir in butter, 1 tablespoon at a time.
Let cool completely.

Crust
1 1/2 packets crushed Oreo cookies
6 Tablespoons melted butter

Mix cookies and butter together.
Press mixture into a 30 x 22 pan.

Cheesecake
3 packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
225gr sour cream
1 Tablespoon vanilla

Preheat oven to 180 degrees.
Cream the sugar, cream cheese, sour cream and flour with an electric mixer on medium until light and fluffy.
On medium low, add vanilla and then add eggs one at a time, mixing well with each addition.
Pour onto prepared crust and bake for about 45 minutes.

Remove and cool. Pour salted caramel over cooled cheesecake.
Cover and refrigerate overnight.
Cut into slices and serve.

Foodporn Friday: Peanut Butter Toblerone Cheesecake

A colleague of mine brought me a slice of this cheesecake and I knew I needed to do everything I could to get my hands on the recipe. Thankfully his lovely wife handed it over willingly because I was willing to go to extreme lengths… its the best cheesecake I’ve ever tasted (yes, even better than my caramel cheesecake). So here it is…

Peanut Butter Toblerone Cheesecake

1-1/4 cups choc biscuit or oreo crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Philadelphia Cream Cheese, softened
1 cup Smooth Peanut Butter
1 cup sugar
2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
1-1/2 cups whipped cream, divided

Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.

Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup whipped cream. Spoon over crust. Refrigerate 3 hours.

Microwave remaining whipping cream and chocolate in small microwaveable bowl on high until melted. Cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

Foodporn Friday: Chocolate caramel cheesecake

Excuse the out of focus pic - lust was making my hands shake 😛

Yup, you read that right. Chocolate. Caramel. Cheesecake. 3 of my favourite things all in one dish!

I made this on Sunday, tweaking a recipe out of one of a friend’s cookbooks and it is luscious… the kind of cheesecake that makes you hear angels singing when you bite into it. It is definitely the best cheesecake I’ve ever had! And I think I may be making this one weekly for the forseeable future (DH’d better pre-order the crane they’ll need to get my oversized butt out of the house).

P.s. the trick to a good cheesecake is to make sure the cream cheese isn’t cold when you start – leave it out to soften up first or microwave it if you need to.

Base:

  • 150gr biscuits (I used tennis biscuits but next time will be wicked and crush hundreds of chocolate tiny teddy biscuits for this)
  • 50gr butter

Filling:

  • 1/4 cup milk/cream/evaporated milk
  • 380gr caramel
  • 500gr cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 100gr melted chocolate

Topping:

  • Jersey caramels (12, 25… depends on how much topping you want)
  • 4tbl milk/cream

Crush biscuits and combine crumbs with melted butter. Press into a 23cm springform pan and bake at 180 degrees for 8 minutes. Allow to cool.

Combine the milk and caramel in a heavy-bottomed saucepan and cook until combined. Pour over the biscuit base.

Beat cream cheese until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time. Stir in vanilla and melted chocolate, beat until blended. Pour over caramel layer and bake for 30 minutes.

Melt jersey caramels with milk and drizzle over the top of the cheesecake.

Remove from oven and run knife around the edge of the tin to release the sides. Cool to room temperature, then cover and refrigerate for 8 hours.

Foodporn Friday: ginger cheesecake

I dont like the topic for todays Post of the Day 2011, its a bit naff (as was yesterday’s). So instead I’ll have a Foodporn friday.

I love cheesecake, and I love ginger. I couldn’t find a recipe I liked for a ginger cheesecake so I changed another cheesecake recipe to get this. I took it along to a Christmas lunch and the tiny sliver I tried was divine! By the time I got to the table to dish myself a proper slice it had disappeared though 😛

Ginger Cheesecake

18 Gingernut biscuits, crushed (about 1-1/2 cups)
1/4 cup butter, melted
3 pkg. Philadelphia Cream Cheese, softened
3/4 cup sugar
1/2 cup Sour Cream
3 eggs
1 cup crystallized ginger, thinly sliced
100g dark chocolate to mix with the cream for the topping.
1/2 cup cream

PREHEAT oven to 180°C
Combine crumbs and butter. Press firmly onto bottom of a springform pan

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Stir ginger slices into batter. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely.

CHOP 100g chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

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