Cheesecake-recipes

Treat Yourself: Raw Chocolate Cheesecake Recipe

Why not treat yourself to a delicious chocolate cheesecake… without the added calories?

Our recipe is one of the tastiest raw desserts you’ll ever try, and is made with cacao for the filling, then a few different nuts for the crunchy base.

RELATED: 3 Easy No-Bake Desserts

Ingredients

230g cashews

250ml water

2 tablespoons yeast flakes

40g raw cacao

150ml coconut oil

60g coconut blossom syrup

Base

200g almonds

160g brazil nuts

1/2 teaspoon vanilla essence

150g dates

80ml coconut oil

Method

  1. Prepare a 10 inch spring form tin by lining the base with baking paper or cling-wrap.
  2. Soak the cashews in the water for 30 minutes while you make the base.
  3. To make the base put the almonds and brazil nuts into a food processor and blend until a crumb like texture. Add in the dates, coconut oil and vanilla essence and blend again until it become sticky and easy to form into balls.
  4. Push into the base of the tin until its really compact and then put it into the fridge.
  5. To make the filling pour the soaked cashews, the remaining water, raw cacao, yeast flakes, coconut oil and coconut palm syrup in a high speed blender. Blend until a completely smooth, velvety texture.
  6. Take the base out the fridge and pour the chocolate filling into the cake tin. Make sure that it is flat on the top buy banging the tin on your work top surface – this will help to level it out.
  7. Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
  8. When ready to serve carefully take out of the cake tin and decorate with some berries.

Image and Recipe courtesy of Honestly Healthy Food

May 12, 2015

Pineapple and Passionfruit Cheesecake Recipe

This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.

Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.

Serves: 8–10

Ingredients

Anzac crumb base

150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)

Cheesecake mixture

500 g cream cheese, chopped
200 g caster sugar
2 eggs
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)

Method

Anzac crumb base

Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.

Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.

Cheesecake

Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.

With the mixer running, add the eggs and cream and mix for a further 2 minutes.

Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Note: Fruit purées are available from specialty food stores, often in Tetra packs.

recipescover

December 9, 2013

No Bake Chocolate Cheesecake

I’ve been craving chocolate cheesecake lately and this no bake recipe is perfect for the warm weekend. Just leave to set in the fridge and you’ve got a creamy, indulgent cheesecake.

Ingredients

210g chocolate biscuits (you can also use oat biscuits or digestives), crushed

4 tablespoons cocoa powder

¼ cup butter, melted

450g cream cheese at room temperature

100g icing sugar

1 teaspoon vanilla extract

280g chocolate (between 50-72% cocoa)

235ml whipping cream

Method

1. In a medium mixing bowl, stir together biscuit crumbs, cocoa powder and butter. Press firmly into the bottom of a springform pan. Set aside.

2. In a large mixing bowl, beat cream cheese for 1 minute until smooth. Add icing sugar and beat again. Add vanilla extract and mix again.

3. Melt chocolate over a double boiler or in the microwave. Let cool slightly. With your mixer on slow speed, add the chocolate into the cream cheese mixture, pouring slowly.

4. Whip the cream until stiff peaks form. Fold in gently to chocolate and cheese mixture.

5. Pour the filling over the crust. Refrigerate for at least 8 hours or overnight. When the cheesecake is set, run a sharp knife around the edge to loosen from the pan. Gently open the latch and release the cheesecake.

Chocolate? Ricotta? What’s your favourite cheesecake?

March 8, 2013