Chocolate Raspberry Cheesecake with Almond Dukkah

December 7, 2013 at 7:50 am

Chocolate Raspberry Cheesecake with Almond Dukkah

I love a good refrigerated cheesecake. There is something about the texture that makes me stop and dream, forget about reality. The cool smooth, silky, velvety sensation caressing my mouth. Then the biscuit base is non-describable as I wish I could keep going back for more but I keep holding myself back. This is a winner for young and old. I hope you enjoy it as much as we all do!

 

INGREDIENTS

METHOD

1. Crumb biscuits in a food processor. Add butter and mix well. (you can half these ingredients if you want a thinner crust)

2. Press into a 20 cm spring-form pan lined with baking paper ( I only lined the bottom and lightly sprayed the sides, it is up to you how perfect you want it to look). Refrigerate for 20 minutes.

3. Sprinkle gelatine into the boiling water. Whisk well to dissolve (I used a fork) and allow to cool.

4. Use an Electric mixer to beat the cream to soft peaks, fold in vanilla extract and set aside.

5. Beat the cream cheese and sugar until smooth for a couple of minutes.  Gradually add in gelatine, mix well. Mix in the YIAH Chocolate Raspberry Truffle Chocolate Powder and sifted cocoa.  Fold in the cream until all combined.

6. Lightly spray the sides of the pan again with oil. Place the mixture into the springform pan on top of the set crumbed biscuits. Smooth surface. Cover.

7. Refrigerate for a few hours or preferably overnight before slicing. Once set, add strawberries in the center of the cheesecake and sprinkle with the YIAH Chocolate almond Dukkah or  YIAH Black Forest Dukkah just before serving.

Enjoy. For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products please follow the link to my website by clicking here

 

Natvia Chocolate Almond Dukkah Cookies

October 14, 2013 at 4:00 am

choc almond dukkah bikkies w natvia

INGREDIENTS

  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah

METHOD

1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

For all products pertaining to YIAH (Your Inspiration At Home) click here

Natvia Little Almond and Chocolate Cookies

June 12, 2013 at 9:35 am

recipe14a

INGREDIENTS

  • 1+ 1/4 cups Almond Meal
  • 1 cup Brown Rice Flour
  • 1/2 cup NATVIA (natural sugar substitute)
  • 1 tsp Vanilla Extract
  • 1 egg
  • 1/4 tsp baking soda
  • 100g sugarless Chocolate chopped (you can use 70% dark Chocolate instead)
  • 1/4 apple puree
  • 1/4 cup melted butter, cooled

METHOD

1. Pre-heat oven to 170 degrees celsius and line 2 baking trays with baking paper.

2. Combine butter and Natvia sugar in a bowl. Use a whisk to lightly whisk eggs.

3. Add vanilla extract, and apple puree. Stir in almond meal, brown rice flour and chopped chocolate.

4. Spoon 1 tsp of mixture then roll into a ball. Flatten the top slightly with a fork. Repeat process with the rest of the dough.

5. Bake for 15 minutes until golden.

Enjoy!