- 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
- 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.
- 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.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- 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.
- 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
- 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
- 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.
- 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.
- To serve, top with the orange segments
and scatter over the pomegranate seeds.
Source:
BBC FOOD
- 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
- 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
- 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.
- 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.
- 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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
- 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
- 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.
- 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.
- Pour into the lined tin and bake
for 35-40 mins. Cool in the tin, then
cut into squares.
- 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
- 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.
- 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.
- 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
