HOW TO DECORATE A CHEESECAKE RECIPES

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BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER



Black Forest Cheesecake | Cheese Recipes | Jamie Oliver image

This is a great make-ahead dessert that will definitely impress your guests!

Total Time 1 hours 30 minutes

Yield 18

Number Of Ingredients 13

75 g unsalted butter plus extra for greasing

300 g dark chocolate biscuits
2 x 425 g tins of dark cherries in syrup
2 clementines
350 g caster sugar
6 large free-range eggs
400 ml double cream
560 g Philadelphia plain cream cheese
2 teaspoons vanilla extract
200 g dark chocolate (70% cocoa solids) plus extra for serving
1 dash of double cream
50 g unsalted butter
1 clementine

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
    2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
    3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
    4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
    5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
    6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
    7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
    8. Whisk the egg whites until stiff peaks form.
    9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
    10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
    11. Place the cheesecake in the freezer to set overnight.
    12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
    13. Remove the cheesecake from the tin and place on a cake stand.
    14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

Nutrition Facts : Calories 489 calories, FatContent 31.8 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 45.9 g carbohydrate, SugarContent 39.1 g sugar, SodiumContent 0.5 g salt, FiberContent 1.5 g fibre

MILLIONAIRE’S CHEESECAKE RECIPE | BBC GOOD FOOD



Millionaire’s cheesecake recipe | BBC Good Food image

Indulge in this no-bake chocolate cheesecake after a special dinner. Whether it's for New Year's Eve or a birthday, it's sure to impress

Provided by Lulu Grimes

Categories     Dessert, Treat

Total Time 35 minutes

Prep Time 35 minutes

Yield Cuts into 10-12

Number Of Ingredients 10

75g butter, melted, plus extra for the tin
250g shortbread biscuits
250g mascarpone
300g full-fat soft cheese
50g icing sugar
40g cocoa powder
300ml double cream
½ x 397g can caramel or 200g dulce de leche
50g dark chocolate, chopped
star sprinkles or chocolate stars, to decorate

Steps:

  • Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
  • Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
  • Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

Nutrition Facts : Calories 534 calories, FatContent 43 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

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