CHERRY RIPE CHEESECAKE

If you love Cherry Ripes, you will fall in love with this decadent cheesecake.
Preparation time:  30 minutes (plus 2 to 3 hours chilling time)
Serves 10 (approx)
Ingredients:

• 1½ cups (185gm) plain chocolate biscuits, crushed
• 80gm butter, melted
• 500gm cream cheese, softened
• 1/4 cup caster sugar
• 2 tsp gelatine, dissolved in 1/4 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.  Decorate with extra Cherry Ripe pieces.  Serve and enjoy.

Note:  I have substituted the dark chocolate for milk chocolate and it tasted great.  Also, I have tried a combination of 100gm milk chocolate and 100gm dark chocolate and was very happy with result.

WHITE  CHOCOLATE  CHEESECAKE

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 1/4 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.  Refrigerate until firm.  Serve and enjoy.

Note:  Drizzle chocolate slowly into the cheesecake, otherwise it will sink to the bottom and form a 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 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:
www2.woolworthsonline.com.au/Shop/Recipe/797?name=triplechoc-cheesecake-with-salted-peanut-caramel

PAVLOVA CHEESECAKE

This recipe is heavenly and very easy to make.
Thanks to Better Homes & Gardens for the recipe.
Preparation time:  30 minutes (plus several hours chilling time)
Serves 8
​
Ingredients:
Lemon Cheesecake:

• Canola oil (for greasing)
• 100gm plain biscuits
• 85gm butter, melted
• 500gm cream cheese, softened
• 2 x 400gm cans condensed milk
• 3/4 cup freshly squeezed lemon juice

Pavlova Topping:

• 150ml thickened cream, whipped
• 1 cup roughly crushed mini meringues
• Selection of fresh fruit for top (eg mango, kiwi fruit, passionfruit)

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.  Spoon the cream/meringue mixture over the cheesecake.  Top with your choice of fresh fruit.

Frozen  Honey  AND  Macadamia  Cheesecake

Ingredients:

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

​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. Process until combined. Press biscuit mixture over base of prepared pan. Freeze for 10 minutes.
3. Meanwhile, beat cream cheese and 1/2 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-bladed knife, swirl honey through cheesecake mixture to create a marbled effect. Cover cheesecake and freeze overnight or until firm.
5. Remove cheesecake from freezer. Stand at room temperature for 5 to 10 minutes.
6. Serve drizzled with honey and chopped macadamias.

Mango Cheesecake

Ingredients:

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

Coulis:

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

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 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 1/4 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 firm.
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 water to bring to pouring consistency. 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. Enjoy!!

Blueberry Cheesecake

Ingredients:

• 250gm plain sweet biscuits
• 125gm butter, melted
• 3 tsp gelatine powder
• 1/4 cup boiling water
• 500gm cream cheese, softened
• 2/3 cup caster sugar
• 1 tsp vanilla bean paste
• 300ml thickened cream, whipped
• 300gm fresh (or frozen) 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 jug.  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.