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

 

Black Forest Dukkah Cheesecake

October 22, 2013 at 1:02 am

Blackforest dukkah cake

INGREDIENTS

  • 415g can Black Cherries, stoneless in syrup, drained
  • 250g digestive biscuits
  • 125 g melted butter, cooled
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 300 ml thickened cream
  • 500 g cream cheese at room temperature
  • 1/2 cup caster sugar
  • 4 tablespoons YIAH Black Forest Dukkah, extra for sprinkling the top

METHOD

1. Crumb biscuits in a food processor. Add butter and mix well.

2. Press into a 22 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, 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 Black Forest Dukkah. Fold in the cream.

6. Place half the mixture into the spring form pan on top of the set crumbed biscuits.

7. Place half the cherries (or 3/4 if you like less on top) over the mix.

8. Spread the remaining cream cheese mixture on top, and smooth over with a palette knife or the back of a spoon.

9. Refrigerate for a few hours or preferably overnight before slicing. Once set, add as much sprinkling of YIAH Black Forest Dukkah as you wish on the top and arrange the remaining cherries on top.

Enjoy.

For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products click here for more info.

Sugar free Natvia Mini Mock Cheesecake and Koulourakia

November 12, 2012 at 9:40 am

Natvia Cheesecake Cupcakes

INGREDIENTS

  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves

METHOD

1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!

 

Recipe for Koulourakia:

INGREDIENTS

  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter, softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour
  • 1 egg lightly whisked to brush on top 1/4 cup oil for greasing the hands

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll mixture into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier.

8. Brush with beaten egg and place in oven for 20-30 minutes until golden brown. Cook in batches, 2 trays in the oven at a time for even heat distribution.

Enjoy!