You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.
Enjoy as a lemon variation by replacing the zest.
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet xylitol
2 extra-large eggs
Zest of 1 lime (or lemon), finely grated
2 tsp pure vanilla extract
- Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
- Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
- Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
- Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
- Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
Who doesn’t love a delicious cheesecake, especially for desert or with a cup of tea at the end of a long day? Well, we have tracked down five of the most unique cheesecake recipes, which are easy to recreate and will make your grandmother proud!
Creme Brulee Cheesecake
Pretend like you’re the next Amelie Poulain with this mouth-watering take on a classic cheesecake. Featuring a fluffy texture and a crispy exterior with fresh berries, it’s bound to be a hit with friends and family.
Salted Caramel Cheesecake
With a combination of dark chocolate and caramel, it’s no wonder this recipe is giving us major FOMO! Main ingredients include flour, sugar, salt, butter, eggs, ice water, milk, cream and chocolate – easy!
Original New York Cheesecake
If you’re more of a traditional girl, then a New York cheesecake should be at the top of your list. Bring a little modern twist to the recipe with a generous serving of fresh berries and jam over the top.
Rose Tea Cheesecake
Filled with strawberry jam and a sponge base, this cheesecake is perfectly complemented with a warm cup of tea. If you’re feeling a little bit fancy, top off with dried rose petals and rose buds.
We’re finishing off with a classic ricotta cheesecake for those who prefer something a little more savoury. For the base, use approximately half a pack of digestive biscuits and prep them in the food processor with a pinch of butter. Press the base into a tin, then even out with a spatula.
What’s your favourite cheesecake from the list?
Images via Kwestia Smaku, Life Made Simple Bakes, Table Feast, Chubbeh Face, Saharisha,
I love how creative you can be with baking, much more so than cooking. The possibilities are endless, especially when it comes to holiday-themed baking. Since Easter is only a few weeks away, anything egg or bunny shaped suits the occasion, but the following recipe is especially clever as it is not what it seems.
These delicious filled chocolate Easter eggs look like your boiled brekkie egg has been coated in chocolate, but thankfully taste much better as the egg white is creamy cheesecake filling and the yolk is fruity jam goodness. The best part about it is, it’s super easy to make!
Here’s what you need:
6-8 hollow chocolate easter eggs
150g cream cheese, softened
30g (about 1/4 cup) icing sugar, sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
1 tbsp apricot jam
1 tbsp unsalted butter
2 tsp orange or mango juice
- Carefully cut off the top third of the chocolate eggs with a sharp knife. It doesn’t have to be perfect and actually looks more “real” with uneven edges. Put hollow eggs in the fridge.
- Combine cream cheese, icing sugar, lemon juice, and vanilla extract and beat until smooth. Whip cream in a separate bowl and then carefully mix with cream cheese mixture.
- Put the chilled eggs in egg cups and spoon or pipe cream cheese mixture into chocolate egg shells. Chill eggs for at least 30 minutes.
- Slowly melt butter, apricot jam, and juice on low heat and stir until smooth. Chill in fridge until slightly thickened.
- With a small spoon, carefully scoop out a hole in each egg filling and fill hole with the fruity sauce. Keep chilled until serving. Enjoy!
Recipe and image via raspberricupcakes.com
11 graham crackers
6 tablespoons unsalted butter, melted
8 ounces of cream cheese, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
8 strawberries, sliced, and extra for garnishing
4 oz. whipped cream or cool whip
- Put graham crackers in a food processor and blend until they become crumbs. Stir through melter butter.
- While you can use a cake tin to make a single cake, we recommend using smaller pie tins or individual cups. Thinly cover the base and sides of the tins with the crumb mixture. Place in refrigerator while you prepare the filling.
- Put cream cheese, sugar, vanilla, and strawberries in a food processor and blend until smooth. Gently fold in the whipped cream.
- Remove the tins from refrigerator and fill evenly with filling.
- Let chill in the refrigerator for at least 4 hours. To speed up the process, put in the freezer for roughly half the time.
- When serving, garnish with strawberries and serve with vanilla ice-cream for an extra sweet treat.
Feature image via cakemerchant.com
Looking for an Easter treat that will have all of your friends and family praising you for the entire long weekend? This sweet treat from Dairy Australia is a real showstopper. “Cheesecake is always a crowd pleaser,” food director Amanda Menegazzo said. “If you want a break from all the chocolate on Easter Sunday, our Baked Vanilla Spice Cheesecake with Coconut Topping makes an absolutely stunning dessert!”
Makes a 24cm cheesecake
Preparation Time: 25 minutes
Cooking Time: 70 minutes + cooling time
150g plain sweet biscuits, crushed
100g Australian butter, melted
750g Australian cream cheese, softened
1 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
300ml carton Australian sour cream
60g Australian butter, extra, melted
1/2 cup brown sugar
1/4 cup Australian milk
11/2 cups shredded coconut
Assorted Easter eggs and ribbon, to decorate
1. Line the base and sides of a buttered 24cm spring-form pan. Mix together the crumbs and melted butter then press into the base of prepared pan.
2. Beat the cream cheese and caster sugar with an electric mixer until smooth. Beat in the eggs until just combined, then mix in the vanilla and spices and sour cream. Pour the mixture over the base. Bake the cheesecake at 160⁰C for 50 minutes.
3. Meanwhile, for the topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
4. After 50 minutes baking time, sprinkle topping over the cheesecake and bake for a further 15-20 minutes or until golden. Cool completely in the oven with the door ajar, then refrigerate for several hours or overnight.
5. To serve, remove the cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.
- Speckled candy coated chocolate eggs are available in most major supermarkets. Alternatively, pile assorted Easter eggs, both wrapped and unwrapped in the centre of the cake.