No-bake orange cheesecake

 

Ingredients

• 15 digestive biscuits
• 6 tbsp butter, melted
• 400g curd or cream cheese
• grated zest 3 oranges, save the segments for the decoration
• 200g mascarpone cheese
• 100g caster sugar
• 3 tbsp milk
• 184ml pot double cream

Method

1. Crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.
2. Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
3. Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
4. Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
5. Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Source: BBC FOOD

Orange & pomegranate cheesecake

 

Ingredients

• 250g digestive biscuits
• 100g butter, melted
• 600g full-fat cream cheese
• zest 3 oranges - cut out the segments for the decoration
• 3 tbsp milk
• 100g icing sugar
• 150ml double cream
• seeds 1 pomegranate, or 110g tub pomegranate seeds

Method

1. Crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
2. Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
3. To serve, top with the orange segments and scatter over the pomegranate seeds.

Source: BBC FOOD

Strawberry cheesecake in 4 easy steps

 

Ingredients

• 250g digestive biscuits
• 100g butter, melted
• 1 vanilla pod
• 600g soft cheese
• 100g icing sugar
• 284ml pot double cream

For the topping

• 400g punnet strawberries, halved and stoned
• 25g icing sugar

Method

1. EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
2. Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
3. Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
4. Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
5. Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Source: BBC FOOD

Chocolate drizzle & truffle torte

 

Ingredients

For the torte

• 100g butter, chopped, plus extra for greasing
• 140g dark chocolate, 70% cocoa solids
• 6 eggs, separated
• 140g ground almonds
• 85g golden caster sugar

For the ganache

• 200g dark chocolate, 70% cocoa solids, cut in small chunks
• 200ml double cream
• 25g butter, softened

For the decoration

• 50g each of milk and white chocolate

Method

1. Heat the oven to 170C/fan 150C/gas 3. Butter and line the base of a 20cm springform tin. For the torte, break the chocolate into a bowl set over a pan of gently simmering water, and add the butter. Heat until melted, than take off the heat and stir until smooth. Cool for about 5 mins.
2. Stir in the egg yolks and ground almonds. Whisk the egg whites to soft peaks, then start to add the sugar, a spoonful at a time, until stiff peaks form. Stir a spoonful or two of the egg whites into the chocolate mixture to slacken it, then carefully fold in the rest.
3. Spoon the mixture into the prepared tin and bake for 30-35 mins until risen and just firm. Cool in the tin before turning out – don’t worry if it cracks and sinks a bit. Peel off the lining paper.
4. For the ganache, put the chocolate in a heatproof bowl. Heat the cream to just below boiling point, then pour onto the chocolate, stirring. When the chocolate has melted, add the butter and stir until the mixture is glossy and smooth. Cool slightly. Cut the cake in half and sandwich together with a third of the ganache. Use the rest to cover the top and sides of the cake.
5. To decorate, melt the milk and white chocolates separately, either in a small bowl over a pan of simmering water or on medium in the microwave in 30 sec bursts. Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week.

Source: BBC FOOD

Chocolate orange brownies

 

Ingredients

• 200g butter, chopped
• 200g dark chocolate, roughly chopped
• zest 1 large orange
• 4 large eggs
• 350g caster sugar
• 100g plain flour
• 50g cocoa powder
• 100g dark chocolate orange, chopped

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Cool.
2. Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
3. Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

Source: BBC FOOD

Chocolate & orange fudge squares

 

Ingredients

• 200g plain chocolate, broken into cubes (we used Bournville)
• 200g dark muscovado sugar
• 175g butter, plus extra for greasing
• 3 eggs, separated
• 140g plain flour
• 1 tsp vanilla extract
• zest 1 orange

For the topping

• 200g tub soft cheese (I used Philadelphia Extra Light)
• ½ tsp vanilla extract
• 50g icing sugar

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.
2. Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.
3. Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you’re making ahead, spread the topping over just before serving.

Source: BBC FOOD

Chocolate brownie cake

 

Ingredients

• 100g butter
• 175g caster sugar
• 75g light brown or muscovado sugar
• 125g chocolate (plain or milk)
• 1 tbsp golden syrup
• 2 eggs
• 1 tsp vanilla extract /essence
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp cocoa powder

Method

1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
3. Remove the pan from the heat.
4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Source: BBC FOOD

Blueberry swirl cheesecake

 

Ingredients

• 300g digestive biscuits
• 140g butter, melted
• 275g golden caster sugar
• 100g blueberries
• 1 tsp cornflour
• 3 x 300g packs full-fat cream cheese
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 3 large eggs
• 200ml pot soured cream

Method

1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.

Source: BBC FOOD

Chocolate gingerbread brownie bars with fudgy icing

 

Ingredients

• 400g dark chocolate, broken into chunks
• 25g cocoa powder
• 250g golden caster sugar
• 250g butter
• 1 tbsp ground ginger
• 140g ground almonds
• 6 large eggs, separated

For the icing

• 100g butter, cubed
• 50g dark chocolate, use a bar broken into pieces, or chips
• 50g cocoa
• 200g icing sugar, sifted
• 2 tbsp ground ginger
• few chunks crystallised ginger, chopped into small pieces

Method

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
2. Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn’t wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
4. Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.

Source:
http://www.bbcgoodfood.com/recipes/chocolate-gingerbread-brownie-bars-fudgy-icing

Fudgy coconut brownies

 

Ingredients

• 100g cocoa
• 250g butter
• 500g golden caster sugar
• 4 eggs, beaten
• 100g self-raising flour
• 100g desiccated coconut
• icing sugar, to dust (optional)

Method

1. Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
2. Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

Source:
http://www.bbcgoodfood.com/recipes/402625/fudgy-coconut-brownies

Cherry swirl cheesecake

 

Ingredients

For the base

• 50g butter, plus extra for greasing
• 140g shortbread biscuits
• 1 tbsp golden syrup

For the filling

• 350g cherries, 200g of them stoned
• 225g caster sugar
• 500g medium-fat soft cheese
• 1 tbsp cornflour
• 2 eggs
• 1 tsp vanilla extract
• zest 1 orange
• 200ml tub crème fraîche
• icing sugar, for dusting

Method

1. Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
2. Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
3. Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins.
4. Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.

Source:
http://www.bbcgoodfood.com/recipes/6523/cherry-swirl-cheesecake

Caramel cheesecake

 

Ingredients

• 50g unsalted butter
• 140g plain digestive biscuits

For the filling

• 4 gelatine leaves (I used Supercook), cut into wide strips (or 1 x 11g sachet, see Know-how, below)
• 400g crème fraîche
• 100g light muscovado sugar
• 50g dark muscovado sugar
• 1 tsp vanilla extract
• 400g ricotta
• 50g fudge, finely sliced
• icing sugar, for dusting

Method

1. Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
2. If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
3. Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
4. Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
5. Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.

Source:
http://www.bbcgoodfood.com/recipes/10198/caramel-cheesecake

Peanut butter cheesecake

 

Ingredients

For the base

• 50g butter
• 175g pack peanut cookies

For the filling

• 5 gelatine leaves
• 500g tub ricotta
• 175g smooth peanut butter
• 175g golden syrup
• 150ml milk

To decorate

• 270ml pot double cream
• 2 tbsp soft brown sugar
• 1 bar peanut brittle, crushed

Method

1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
4. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
5. To defrost, thaw in the fridge overnight.
6. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Source:
http://www.bbcgoodfood.com/recipes/1759649/peanut-butter-cheesecake

Seriously rich chocolate cake

 

Ingredients

• 100g butter, diced, plus extra for greasing
• flour, for dusting
• 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
• 6 large eggs, separated
• 140g ground almonds
• 1 tbsp kirsch or Cointreau (optional)
• pinch of salt
• 85g caster sugar
• cocoa powder and crème fraîche, to serve

Method

1. Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
2. Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don’t worry if the cake sinks and cracks slightly – it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
4. To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

Source:
http://www.bbcgoodfood.com/recipes/1337/seriously-rich-chocolate-cake

White chocolate spotty cake

 

Ingredients

• 250g pack butter, softened
• 300g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 3 tbsp milk
• 1 tsp vanilla paste
• 200g bar white chocolate, half chopped
• 300g soft cheese, not fridge cold
• 100g icing sugar, sifted
• sweets, to decorate

Method

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
2. Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.

Source:
http://www.bbcgoodfood.com/recipes/847649/white-chocolate-spotty-cake

Chocolate fudge cake

 

Ingredients

• 200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
• 200g butter
• 200g light brown muscovado sugar
• 100ml soured cream
• 2 eggs, beaten
• 200g self-raising flour
• 5 tbsp cocoa powder
• hundreds and thousands, to decorate

For the icing

• 100g plain chocolate
• 170g can condensed milk
• 100g butter

Method

1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

Source:

http://www.bbcgoodfood.com/recipes/532637/chocolate-fudge-cake

The ultimate makeover: Chocolate brownies

 

Ingredients

• 85g dark chocolate, 70% cocoa solids, chopped into small pieces
• 85g plain flour
• 25g cocoa powder
• ¼ tsp bicarbonate of soda
• 100g golden caster sugar
• 50g light muscovado sugar
• ½ tsp coffee granules
• 1 tsp vanilla extract
• 2 tbsp buttermilk
• 1 egg
• 100g mayonnaise (I used Hellman's)

Method

1. Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.
2. Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.
3. Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

Source:
http://www.bbcgoodfood.com/recipes/10036/the-ultimate-makeover-chocolate-brownies

Tia Maria cheesecake

 

Ingredients

For the biscuit crust

• 85g hot melted butter, plus extra butter for greasing
• 14 plain chocolate digestive biscuits, finely crushed

For the cheesecake

• 3 x 300g packs full-fat Philadelphia cheese
• 200g golden caster sugar
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 2 tbsp Tia Maria
• 3 large eggs
• 285ml carton soured cream

For the topping

• 142ml carton soured cream
• 2 tbsp Tia Maria
• cocoa, for dusting
• 8 Ferrero Rocher chocolates, unwrapped

Method

1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
2. Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.
4. Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

Source:
http://www.bbcgoodfood.com/recipes/3419/tia-maria-cheesecake

New York Cheesecake

 

Ingredients

For the crust

• 85g butter melted, plus extra for tin
• 140g digestive biscuits, made into fine crumbs
• 1 tbsp sugar, granulated or golden caster

For the cheesecake filling

• 3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
• 250g golden caster sugar
• 3 tbsp plain flour
• 1½ tsp vanilla extract
• finely grated zest of 1 lemon (about 2 tsp)
• 1½ tsp lemon juice
• 3 large eggs, plus 1 yolk
• 284ml carton soured cream

For the soured cream topping

• 142ml carton soured cream
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

Method

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Source:

http://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake

Chocolate & ginger torte

 

Ingredients

• 250g unsalted butter, diced, plus extra for the tin
• cocoa, for dusting
• 350g dark chocolate, chopped
• 2 tbsp Stone's Ginger wine
• 140g caster sugar
• 100g light muscovado sugar
• 5 eggs, separated
• 75g ground almonds
• 1 tsp ground ginger
• 1 heaped tbsp ginger preserve

For the ganache icing

• 140g dark chocolate, finely chopped
• 150ml double cream
• 25g unsalted butter
• 2 tbsp Stone's Ginger wine

Method

1. Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
2. Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
3. Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
4. Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
5. Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it’s just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don’t be dismayed if the top sinks and cracks.
6. To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
7. Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

Source :
http://www.bbcgoodfood.com/recipes/1091644/chocolate-and-ginger-torte

Chocolate brownie cake

 

Ingredients

• 175g unsalted butter, plus extra for greasing
• 225g dark chocolate, broken into pieces
• 200g caster sugar
• 3 medium eggs, separated
• 65g plain flour
• 50g chopped pecan nuts

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
2. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
3. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
4. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
5. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Source:

http://www.bbcgoodfood.com/recipes/2882/chocolate-brownie-cake-

A guide to cheesecake

A slice of rich velvety cheesecake served with fresh fruits or berries is one of my favourite summer desserts. Although I enjoy uncooked cheesecakes, which have a cream cheese filling on a biscuit, crumb base, I also love the very different cooked cheesecakes, which are baked in the oven.

I'm a keen baker and over the years I've come across some weird and wonderful recipes; some are impossibly rich - one recipe contains six eggs, soured cream, cream cheese and double cream, while another is made with caramel syrup, chopped fudge, roasted peanuts, chopped chocolate, cream cheese and lots of sugar and butter. In contrast Italian cheesecakes made with fresh ricotta and fruit are much lighter and a joy to eat.

In Yorkshire where I grew up, creamy curd tarts remain a favourite speciality and are very much a Yorkshire delicacy sold in bakers' shops throughout the county. I love the moist texture of the filling encased in crisp golden pastry - and the fact that the recipe has hardly changed since its creation in the Middle Ages.

Curd cheese is similar to cream cheese, but has a lower fat content. It's made from pasteurised milk and is available in both low and medium fat versions and has a mild, tangy flavour. If you can't find curd cheese, cottage cheese can be used instead, but it must be sieved first. The result will not be as rich, but will still taste delicious.

As ever, using butter (not margarine), free range farm eggs and fresh curd or cream cheese makes a huge difference to the taste. Curiously, some old English cheesecake recipes omitted cheese completely! One example is a lemon cheesecake created in the late 17th century. The filling consisted of pounded lemon peel, egg yolks, sugar and butter and this mixture is still known today as 'lemon curd' or 'lemon cheese'.

When it comes to baked cheesecakes, one of the main complaints from cooks is that the top of the filling cracks as it cooks. It still tastes fine, but looks unsightly. Through trial and error I've realised that this can be prevented by mixing the filling ingredients together at medium rather than high speed; don't open the oven door during the first half hour of cooking and when the cheesecake is cooked, turn off the oven but leave the cheesecake in the oven to cool down slowly before removing from the tin. If all else fails and it still cracks you can cover the surface with whipped cream or fresh fruit or drizzle with chocolate.

Source:  http://www.bbcgoodfood.com/howto/guide/cheesecake-crazy

Manuka honey cheesecake with raspberries

 

Ingredients

• 4 lemon shortbread biscuits (about 85g)
• 140g full fat soft cheese
• 50ml double cream
• 1 tbsp caster sugar
• 2 tbsp Manuka honey, plus 1 tsp extra
• 125g punnet raspberries

Method

1. Sit 2 x 9cm metal rings on 2 small serving plates. Crush the biscuits in a bag with a rolling pin, then divide between the rings, pressing down to form the base.
2. Put the soft cheese in a bowl, then whisk together with the double cream, sugar and 2 tbsp honey until soft peaks form. Spoon the mixture into the rings, then spread the top flat. You can chill the cheesecakes now until ready to serve.
3. Crush a third of the raspberries with 1 tsp honey, then gently fold in the rest. Using a blowtorch, warm around the edge of the ring and lift off – or use a knife to run around the inside of the ring, and lift off. Spoon over the raspberries and serve.

Source:

http://www.bbcgoodfood.com/recipes/11735/manuka-honey-cheesecake-with-raspberries

Little strawberry cheesecakes

 

Ingredients

• 50g butter
• 6 digestive biscuits, finely crushed

For the filling

• 250g tub ricotta
• 50g icing sugar
• zest 1 lemon, juice of ½
• 1 egg and 1 yolk
• ½ tsp vanilla extract
• 150ml double cream

For the topping

• 2 tbsp strawberry jam, melted
• 3 strawberries, halved

Method

1. Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases. Melt the butter, stir in the biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.
2. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling. Bake for 30 mins, then turn off the oven and allow to cool completely inside.
3. To decorate, top each cheesecake with 1 tsp jam and a strawberry half.

Source: http://www.bbcgoodfood.com/recipes/2360658/little-strawberry-cheesecakes

Pistachio & milk chocolate squares

 

Ingredients

• 140g shelled pistachios
• 200g milk chocolate, broken into chunks
• 200g golden caster sugar
• 200g very soft butter
• 3 eggs
• 200g self-raising flour
• 100ml milk
• 150ml soured cream

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
2. Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

Source: http://www.bbcgoodfood.com/recipes/1161643/pistachio-and-milk-chocolate-squares