Cheesecakes

Cherry Ripe cheesecake

If you love Cherry Ripes, you will fall in love with this decadent cheesecake
Preparation time:  30 minutes + several hours chilling time
Serves 10
Ingredients

• 1½ cups (185gm) plain chocolate biscuits, crushed
• 80gm butter, melted
• 500gm cream cheese, softened
• ¼ cup caster sugar
• 2 tsp gelatine, dissolved in ¼ cup boiling water
• 200gm dark chocolate, melted
• 3 x 52gm Cherry Ripe bars, roughly chopped
• 1 cup cream, softly whipped
• Extra Cherry Ripe bar for decoration

Method

1. Combine the biscuit crumbs and melted butter then press evenly into the base of a greased 20cm springform pan.  Chill until firm.
2. Beat the cream cheese and caster sugar until smooth.  Add the gelatine and melted chocolate then mix until smooth.  Fold through the chopped Cherry Ripe bars and whipped cream.
3. Pour the cheesecake mixture over the prepared base.  Chill for 2 to 3 hours or until set.
4. Decorate with extra Cherry Ripe pieces.

Notes
I have substituted the dark chocolate for milk chocolate and it tasted great.  I have also used a combination of 100gm milk chocolate and 100gm dark chocolate and was very happy with result
This cheesecake works equally well with other chocolate bars.  Try using your favourites

White chocolate cheesecake

Very nice indeed!
​Serves 8
Ingredients

• 1½ cups (185gm) plain chocolate biscuits, crushed
• 90gm butter, melted
• 500gm cream cheese, softened
• 400gm can sweetened condensed milk
• 200gm white chocolate, melted
• 300ml cream
• 1 tbsp gelatine and ¼ cup boiling water
• 100gm dark chocolate, melted

​Method

1. Combine biscuit crumbs and melted butter then press into base of 23cm springform pan.  Refrigerate until firm.
2. Beat cream cheese and condensed milk until smooth.  Beat in melted white chocolate, then beat in cream.
3. In a small bowl, combine gelatine and boiling water, stir until dissolved.  Beat gelatine into cheesecake mixture then spoon over biscuit base.
4. Using a fork or butter knife, swirl the melted dark chocolate through the cheesecake mixture to create a marbled effect.  Refrigerate until firm.

Note
Drizzle chocolate slowly into the cheesecake, otherwise it will sink to the bottom and form a big lump

Triple chocolate cheesecake with salted peanut caramel and Italian meringue

Without doubt, the most challenging recipe I have ever attempted (however it worked perfectly and it was absolutely worth the effort).
​The quintessential special occasion cake - rich and decadent.  Keep in mind that you need many hours to prepare this masterpiece.
​Thanks to Good Taste magazine for this heavenly treat.
Here is a link to the recipe Triple chocolate cheesecake with salted peanut caramel and Italian meringue

Pavlova cheesecake

This recipe is heavenly to eat and easy to create
Preparation time:  30 minutes + several hours chilling time
Serves 8
Ingredients
Lemon cheesecake

• Canola spray
• 100gm plain biscuits
• 85gm butter, melted
• 500gm cream cheese, softened
• 2 x 400gm cans condensed milk
• ¾ cup freshly squeezed lemon juice

Pavlova topping

• 150ml cream, whipped
• 1 cup roughly crushed mini meringues
• Selection of fresh fruit for topping

​Method

1. Grease base and sides of a 20cm springform pan with canola spray.
2. Process biscuits until fine then add melted butter. Pulse until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
3. Meanwhile, beat cream cheese in a large bowl until smooth and creamy.  Add condensed milk, one can at a time, beating between additions until combined.  Add lemon juice and beat until combined and thickened.
4. Spoon the filling over the biscuit base and smooth the surface.  Chill until set.
5. Prepare the pavlova topping by combining the whipped cream and crushed meringues.
6. Spoon the creamy meringue mixture over the cheesecake.  Top with your choice of fresh fruit and serve.

Recipe credit
Better Homes & Gardens

Frozen honey and macadamia cheesecake

Delightfully sweet with crunchy macadamias
Please note this cheesecake needs to be made in advance, allowing time to freeze
Ingredients

• 250gm plain sweet biscuits
• 100gm butter, melted
• 500gm cream cheese, softened
• 2/3 cup honey, plus extra to serve
• 300ml cream
• ½​ cup chopped unsalted macadamia nuts, plus extra to garnish

Method

1. Grease and line a 6cm deep, 20cm springform pan, extending paper 2cm above edge of pan.
2. Process biscuits until fine then add melted butter.  Mix until just combined. Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.
3. Meanwhile, beat cream cheese and ½ cup of the honey until smooth. Add cream and beat for 2 minutes or until mixture is thick. Stir in macadamias.
4. Spread mixture into prepared pan. Drizzle remaining honey over top of cheesecake mixture.  Using a flat blade knife, swirl the remaining honey through the cheesecake mixture to create a marbled effect. Cover cheesecake and freeze overnight or until firm.
5. Remove cheesecake from freezer and allow to stand at room temperature for 5 to 10 minutes, before serving.
6. Serve drizzled with extra honey and chopped macadamias.

Mango cheesecake

Serves 12
Preparation:  30 minutes plus several hours chilling time
Ingredients

• 150gm plain sweet biscuits
• 100gm butter, melted
• 500gm cream cheese, softened
• ½ cup caster sugar
• 300ml cream, whipped
• 1 tbsp gelatine
• ¼ cup hot water
• 4 mangoes, peeled and sliced (or 2 fresh and 1 large can of sliced mangoes, drained) 

Mango coulis

• 1 mango, peeled and chopped (or 1 small can sliced mango)
• 2 tbsp lime juice
• 2 tbsp caster sugar

Method

1. Grease a 6cm deep, 20cm springform pan.
2. Process biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
3. Meanwhile, beat cream cheese and caster sugar until smooth and creamy then fold in whipped cream.
4. Whisk gelatine and hot water in a small bowl until gelatine dissolves. Stir ¼ cup of cream cheese mixture into gelatine mixture. Fold the gelatine mixture through cheesecake mixture until well combined.
5. Pour half of the cream cheese mixture over the biscuit base. Top with half of the mangoes then cover with remaining cheesecake mixture. Refrigerate until set.
6. Remove the cheesecake from fridge 15 minutes before serving.
7. To make coulis, place mango, lime juice and sugar in a blender and pulse until smooth. Add a little water to bring to pouring consistency, if necessary. Arrange the remaining sliced mango on top of cheesecake and drizzle with the mango coulis.

Note
As mangoes can be expensive, I used 1 large can of sliced mangoes, drained, in the middle of the cheesecake and used 2 sliced fresh mangoes for the top. I used a small can of sliced mangoes for the coulis.

Blueberry cheesecake

Ingredients

• 250gm plain sweet biscuits
• 125gm butter, melted
• 3 tsp gelatine powder
• ¼ cup boiling water
• 500gm cream cheese, softened
• 2/3 cup caster sugar
• 1 tsp vanilla bean paste
• 300ml cream, whipped
• 300gm blueberries
• Icing sugar, to serve

​Method

1. Grease and line a 6cm deep, 20cm springform pan.
2. Process biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base and sides of prepared pan.  Place in fridge to chill.
3. Sprinkle gelatine over boiling water in a heatproof bowl.  Whisk with a fork until gelatine is dissolved. Set aside to cool for 15 minutes.
4. Meanwhile, beat cream cheese, caster sugar and vanilla until smooth. Gradually beat in gelatine mixture until combined.
5. Fold in whipped cream and 1 cup of the blueberries. Pour mixture into prepared pan and smooth top. Sprinkle with remaining blueberries. Cover and refrigerate for several hours until set.
6. Transfer cheesecake to a serving plate. Dust with icing sugar and serve.

Chocolate cheesecake

Photo coming soon

Indulgent and delicious
Serves 8
Preparation + cooking:  40 minutes plus 2 hours refrigeration time
Ingredients

• 225gm chocolate wafer biscuits
• 50gm butter, melted
• 180gm milk chocolate
• 500gm cream cheese, softened
• 50gm caster sugar
• 2  eggs
• 1 tsp vanilla essence
• 250ml sour cream
• 25gm caster sugar
• Shaved chocolate, to garnish

Method

1. Process wafer biscuits until fine then add melted butter. Process until combined. Press biscuit mixture over base of a greased 23cm springform pan.  Place in fridge to chill.
2. Preheat oven to 160°C (140 fan forced).  Melt the chocolate in a bowl over a pan of simmering water, then allow to cool slightly.
3. Beat together the cream cheese, caster sugar and eggs in a bowl until they are smooth then stir in the melted chocolate and vanilla.  Pour the mixture over the biscuit base.  Bake the cheesecake for 20 minutes or until the top is firm to touch.
4. Combine the sour cream and caster sugar then pour over the cooked cheesecake.
5. Return to the oven for 5 minutes.  Remove from oven and allow to cool slightly then refrigerate until cold.  Remove from pan and serve with shaved chocolate.

Serving suggestion
For an indulgent treat, top cheesecake with chocolate-dipped fruit such as cherries or strawberries