Tag: cheesecake

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Cheesecake and Berry Weekend

I’ve been craving cheesecake for over a week and even though I bought all the ingredients last week I only managed to make it this week.

It was so easy and delicious.

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Easy Cheesecake with Berry Reduction
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 


Course: Dessert
Ingredients
Crust
  • 1 packet plain biscuits, Petit Bur or Tennis Biscuits
  • 1/4 cup sugar
  • 1/3 cup melted margerine
  • 1 pinch salt
Filling
  • 2 packages cream cheese
  • 2 large eggs
  • 2/3 cup sugar
  • 1 splash vanilla essence
Toppinb
  • 1 package mixed berries or berries of choice
  • 3 tablespoons sugar
  • 1 tablespoon thickening agent (corn starch)
  • 1/4 cup water
Instructions
Crust

  1. Using a food processor (or a plastic bag and a rolling pin), break up the biscuits until they are a medium to fine powder, bigger bits are ok too.

  2. Add the sugar, salt and margarine and mix well.

  3. Prepare a round springform or pie dish and press the crumb mixture into the base, pressing it slightly up the sides.

  4. Set aside.

Filling

  1. With a hand mixer, mix the cream cheese, eggs, sugar and vanilla until smooth.

  2. Gently pour the mixture over the crumb base.

  3. Bake in a 180C oven for 30 minutes.

  4. Remove from oven and allow to cool before adding the berry topping.

Topping

  1. While the cake is baking, add the berries, water, sugar and thickener to a pot on your stove.

  2. Mix well and bring to a rapid boil.

  3. Drop the temperature to a simmer and allow the berries to reduce by 1/3.

  4. Allow the berries to cool before pouring over the top of the cooled cheese cake.

Recipe Notes

Recipe adapted from King Arthur Flour Easy Cheesecake

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Have your (cheese)cake and eat it too!

Once again, Shavuot has come and gone.

Last year I blogged about the awesome cheese blintzes I made (which I made again this year).

This time I decided to try my hand at making a cheesecake. I also wanted to make it sugar free so that Paul could enjoy it too. 

I found a few recipes online and using them as a base, I adjusted to the ingredients I had available.

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Sugar Free Cheesecake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A fluffy, sugar free, baked cheesecake.

Course: Dessert
Author: Gina
Ingredients
Base
  • 1 packet sugar free chocolate tea biscuits
  • 1/3 cup butter
  • 3 tbsp cup for cup sugar replacement
  • 1 tbs vanilla
Filling
  • 750 g ricotta cheese
  • 200 ml sour cream
  • 1 1/4 cups cup for cup sugar replacement
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla
Instructions
Base

  1. Crush the biscuits until they resemble fine crumbs.

  2. Melt the butter and mix into the biscuit crumbs along with the sugar replacement and vanilla.

  3. Press the mixture into a prepared round 9 inch springform cake pan (or into the bottom of a glass or pyrex dish.

  4. Bake at 160C for about 5 minutes.

  5. Allow to cool while assembling the filling.

Filling

  1. Beat the ricotta, sour cream and sugar replacement until smooth.

  2. Add the eggs one at a time and beat to incorporate.

  3. Add the lemon juice and vanilla and mix well.

  4. Once your base is cool, slowly pour the filling on top and smooth out the top.

  5. Bake in a 160C oven for 50 minutes. The top will begin to turn brown and crack around 45 minutes. This is normal.

  6. Run a knife around the edge of the cake and then allow the cake to cool to room temperature before transferring to the fridge for at least 2 hours.

  7. Once the cake is chilled you can remove it from the pan.