Tag: cheesecake

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Black Cherry Cheesecake

Serves: 10

Takes: 1.5 hours + chilling

For the base:

  • 150g (5oz) digestive biscuits
  • 75g (3oz) unsalted butter, melted
  • 1tbsp caster sugar

For the filling:

  • 800g (1 ¾lb) cream cheese, at room temperature
  • 150g (5oz) caster sugar
  • 3 medium eggs, lightly whisked
  • 1 x 142ml tub double cream
  • zest and juice of 1 lemon

For the topping:

  • 2 x 125g punnets black cherry, stones removed (or use 1 can of black cherry in light syrup)
  • 3tbsp caster sugar
  • 1tsp cornflour

Method:

  1. Preheat the oven to 160 degree C (gas mark 3).
  2. Crush biscuits, put in a bowl. Stir in butter and sugar. Tip into a 22.5cm (9 inch) springform tin and press firmly. Chill until set.
  3. Beat cream cheese with sugar until smooth. gradually beat in the egges. Stir in cream and lemon and pour onto base.
  4. Bake for an hour, until set. Cover and leave to cool on a wire rack, then refrigerate for at least five hours or overnight.
  5. Heat topping ingredients until black cherry soften. Pour over cheesecake and chill until set, or spoon over just before serving.

N.B. Blueberry as topping is delicious too. 🙂

*** Lemon Jelly topping***

  • 4 sheets gelatine
  • 250ml cold water
  • 180g caster sugar
  • 1 lemon – both juice & zest

Dissolve gelatine in 100 ml of water. Put 150ml of water in a pan with sugar, lemon juice and zest and heat until sugar dissolved. Take off the heat then add gelatine. Pour over cheesecake and chill until set.

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Key Lime Cheesecake

Ingredients

Crust

  • 30 chocolate wafers (enough to make 1 1/2 cups of chocolate crumbs)
  • 1/4 cup unsalted butter, melted

Coulis / Syrup

  • 1 cup water
  • 1 cup sugar
  • 2 key limes, juiced (can use limes to substitute)
  • Candied hibiscus flowers, or dried cranberries

Filling

  • 5 egg yolks
  • 1 cup brown sugar
  • 1/4 cup key lime juice
  • 1 tablespoon key lime zest
  • 2 cups whipped cream cheese, softened
  • 1 cup mascarpone cheese

Meringues

  • 5 egg whites
  • 3 tablespoons granulated sugar
  • 1 teaspoon white vinegar

Directions

Preheat the oven to 190 degrees C (375 degrees F).

To make the crust: Put all the chocolate wafers in a resealable bag and then crush them into fine crumbs. Pour the crumbs into a medium mixing bowl and add the melted unsalted butter, then mix to incorporate. Mould the crumb crust into the bottom of a springform pan, about 1/4-inch thick. Bring it up the sides a little bit, about a 1/2-inch. Bake for 8 to 10 minutes. Remove and cool on counter.

To make the coulis /syrup: Heat a pot over medium heat. Pour in the water, sugar and bring to a boil. Add the key lime juice and candied hibiscus flowers, stir. Reduce the heat to medium-low and simmer for 10 minutes, until slightly reduced.

Preheat the oven to 180 degrees C (350 degrees F).

To make the cheesecake filling: In a large bowl add the egg yolks, brown sugar, key lime juice, lime zest, and whisk together. Add the cream cheese and mascarpone then mix with electric beater for another 15 seconds. Set aside.

To make the meringue: Whip the egg whites together with 3 tablespoons granulated sugar and white vinegar. Delicately fold this meringue into the cheesecake mixture. Pour evenly into the springform cake tin over the chocolate crust.

Place 2 layers of wide aluminum foil into a large roasting pan. Put the cake in the middle of the foil. Bring the foil up the sides to create a seal, do not cover cake. Pour water into the roasting pan, half way up the sides of the cake tin. Bake for 1 hour to 1 hour 30 minutes depending on your oven. Allow the cake to cool completely on the countertop, then refrigerate overnight. Serve each slice of this cheesecake drizzled with a tablespoon or 2 of key lime and hibiscus coulis/syrup.

*source: Nadia G.’s Bitchin’ Kitchen.