cheesecake with peach sauce


This refreshing and fruity peach sauce goes great with the rich and creamy consistency of cheesecakes and makes it an ideal and delicious summer treat.


Preparation for a 26 cm round cake pan

Preheat the oven to 180° C, line the base of the round cake pan with parchment paper

For the crust:

  • 85 g butter melted, plus extra for the cake pan
  • 140 g digestive biscuits, made into fine crumbs

Melt the butter in a medium pan. Stir in the biscuit crumbs until the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the cheesecake filling:

  • 900 g full fat soft cheese (Philadelphia)
  • 250 g brown sugar
  • 3 tablespoon plain flour
  • 1 1/2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs, plus 1 yolk
  • 285 ml creme fraiche

Preheat the oven to 240° C

For the filling beat the soft cheese at medium-low speed until creamy, about 2 minutes.

Add the sugar, the flour, the vanilla extract, lemon zest and juice. Whisk in the eggs and yolk, one at a time and whisk for about 2 minutes.

Stir the creme fraiche until smooth, then measure 2 dl of the soft cheese mixture and add to the measured creme fraiche  and set aside.

Brush the sides of the round cake pan with butter, pour in the filling and bake for 10 minutes. Reduce oven temperature to 110° C and bake for 25 minutes more.

Turn off the oven, open the door and let cool the cake in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

For the cream topping:

  • 140 ml creme fraiche
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice

Combine the reserved creme fraiche / soft cheese mixture with the 140 ml creme fraiche, sugar and lemon juice.

Spread over the cheesecake and cover loosely with foil and refrigerate for at least 8 hours or overnight.

For the peach sauce:

  • 800 g sliced fresh peaches
  • 100 g white sugar
  • 1 tablespoon lemon juice

Combine the peaches, the confectioners sugar and the lemon juice.

Blend the peaches to a puree, then pour it through a sieve and set aside.

Serving:

Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the pan onto a plate and serve the cake with the peach sauce.

Happy baking!

peach2

cheesecake cream with cherry sauce


Last weekend we were invited to a garden party at the neighbor’s house.  I was offering to bring the dessert, so I chose to make this delicious and simple cheesecake cream. We had a wonderful time, lots of drinks and great food, thank you Kirsten and Paolo for a delightful evening.


Makes about 8 servings:

Preheat the oven to 170° C

For the cream:

  • 250 g butter, room temperature
  • 270 g sugar
  • 6 eggs
  • 500 g cream cheese

In a pan over low heat stir the butter until creamy.

Remove the pan from heat and mix in the sugar and the eggs, but not until fluffy.

Then add the cream cheese and stir until creamy and lump free.

Pour the cream into the serving glasses and bake it for about 20 minutes.

Allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator.

For the crumbles:

Preheat the oven to 180° C

  • 100 g butter
  • 100 g sugar
  • 150 g flour

Combine the flour, the sugar and the cold butter until crumbly.

Place the mixture on a baking sheet and bake for about 10 minutes.

Break apart and stirring the crumbles and bake for another 6 – 7 minutes, or until the crumbles are golden brown.

Cool the crumbles to room temperature and set aside.

For the cherry sauce:

  • 400 g cherries, stoned
  • about 50 g confectioners sugar
  • 1 tablespoon lime juice

Combine the cherries, the confectioners sugar and the lime juice.

Blend the cherries to a puree, then pour it through a sieve and set aside.

Serving:

Add some cherry sauce to the cream and decorate it with the crumbles.

Enjoy and happy baking!

cherry2

 

tiramisu kissed cheesecake


I love the fresh and slightly sour taste of cheesecake as well I love tiramisu, one of my all time favorite desserts. The aroma of espresso, almond and soft cheese tastes just delicious! 


strawberry cheesecake

For a 23cm round cake pan

Preheat the oven to 180° C, line the base of the round cake pan with parchment paper

For the crust

  • 85 g butter melted, plus extra for the cake pan
  • 220 g chocolate biscuits, made into fine crumbs
  • 2 tablespoon espresso
  • 2 tablespoon Amaretto (sweet almond flavoured liqueur)

Melt the butter in a medium pan.

Stir in the biscuit crumbs, espresso and Amaretto until the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the cheesecake filling

  • 700 g full fat soft cheese (Philadelphia)
  • 200 g mascarpone
  • 250 g brown sugar
  • 3 tablespoon plain flour
  • 1 1/2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoon espresso
  • 2 tablespoon Amaretto (sweet almond flavoured liqueur)
  • 3 large eggs, plus 1 yolk
  • 285 ml creme fraiche

Preheat the oven to 240° C

For the filling beat the soft cheese and mascarpone at medium-low speed until creamy, about 2 minutes.

Add the sugar, the flour, the vanilla extract, lemon zest and juice, espresso and Amaretto. Whisk in the eggs and egg yolk, one at a time and whisk for about 2 minutes.

Stir the creme fraiche until smooth, then measure 2 dl of the soft cheese mixture and add to the measured creme fraiche and set aside.

Brush the sides of the round cake pan with butter, pour in the filling and bake for 10 minutes. Reduce oven temperature to 110° C and bake for 25 minutes more.

Turn off the oven, open the door and let cool the cake in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

For the cream topping

  • 140 ml mascarpone
  • 1 tablespoon brown sugar
  • 2 – 3 teaspoons cocoa powder
  • 2 tablespoons lemon juice

Combine the reserved creme fraiche / soft cheese mixture with the 140 ml mascarpone, sugar, cocoa powder and lemon juice and spread over the cheesecake.

Cover loosely with foil and refrigerate for at least 5 hours or overnight.

For the strawberry sauce

  • 500 g fresh strawberries
  • 50 g sugar
  • 1 tablespoon lemon juice

Combine the strawberries, sugar and lemon juice in a saucepan over medium heat until sugar dissolves and bring to boil.

Reduce the heat and simmer for about 15 minutes.

Remove from the heat and allow to cool to room temperature.

Puree the strawberries and place the sauce in the refrigerator until completely chilled.

Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the pan onto a plate and serve the cake with the strawberry sauce and garnish with some fresh strawberries.

Happy baking!

cheesecake with raspberry sauce


This is a traditional American Cheesecake – fresh, slightly sour and with a smooth and creamy texture. Topped with fresh raspberries makes a great dessert for a dinner party.


 

Preheat the oven to 180° C, line the base of the round cake pan with parchment paper

For the crust

  • 85 g butter melted, plus extra for the cake pan
  • 140 g digestive biscuits (Petit Beurre) made into fine crumbs

Melt the butter in a medium pan. Stir in the biscuit crumbs until the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the cheesecake filling

  • 900 g full fat soft cheese (Philadelphia)
  • 250 g brown sugar
  • 3 tablespoon plain flour
  • 1 1/2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs, plus 1 yolk
  • 285 ml creme fraiche

Preheat the oven to 240° C

For the filling beat the soft cheese at medium-low speed until creamy, about 2 minutes.

Add the sugar, the flour, the vanilla extract, lemon zest and juice. Whisk in the eggs and yolk, one at a time and whisk for about 2 minutes.

Stir the creme fraiche until smooth, then measure 2 dl of the soft cheese mixture and add to the measured creme fraiche  and set aside.

Brush the sides of the round cake pan with butter, pour in the filling and bake for 10 minutes. Reduce oven temperature to 110° C and bake for 25 minutes more.

Turn off the oven, open the door and let cool the cake in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

For the cream topping

  • 140 ml creme fraiche
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice

Combine the reserved creme fraiche / soft cheese mixture with the 140 ml creme fraiche, sugar and lemon juice.

Spread over the cheesecake and cover loosely with foil and refrigerate for at least 8 hours or overnight.

For the raspberry sauce

  • 500 g fresh raspberries
  • 85 g white sugar
  • 1 tablespoon cold water
  • Combine the raspberries, sugar and water in a saucepan and bring it to boil.

Simmer for about 15 minutes and let cool completely.

Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the pan onto a plate and serve the cake with the raspberry sauce.

Happy baking!