Recipe Mama

Caramel Honeycomb Cheesecake May 19, 2013

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 1:13 pm
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Ingredients

  • 300mls cream
  • 250g cream cheese
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 4 teaspoons gelatine
  • 1/4 cup boiling water
  • 1 can of caramel “Top & fill” (or make caramel from condensed milk)
  • 1 pack biscuits (I used butternut snaps)
  • 1/2 cup melted butter
  • Honeycomb pieces/bars to decorate (I used half a bag of choc-covered honeycomb pieces, I can’t remember how big the bag was though.  I estimate you’d need about 4 “violet crumble” bars or similar)

Method:

In a food processor, grind up the biscuits until they are fine crumbs.  Add the melted butter and mix together.  Pour this into the base of a springform pan, making sure it’s not too thick.  Set this in the fridge to harden.

Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.

Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)….  Add the cream, cheese, sugar, vanilla and caramel.  Process this until just combined.  Add the gelatine+water mix and process until combined.  You don’t want to over mix this (remember you can make butter from beating cream)

Spoon the filling mixture into the biscuit base.  Clean and dry the bowl of the food processor and add the honeycomb.  Process until you have the size pieces you desire.  I think it looks good to have some small chunks and remember that if you leave it overnight, the honeycomb dissolves, so if you want chunks, they need to be a reasonable size – but you don’t want the choc coating to be too large to eat.  Sprinkle this over the top of the cheesecake.

** Note **  If you prepare this the day before you’re going to eat it, it gives the honeycomb time to soften and partially melt, which is much nicer to eat and I think it looks nicer (the freshly processed honeycomb looks dusty, where the older honeycomb looks shiny)  if you were to serve it straight away, the honeycomb would be very crunchy and might not have as nice a texture.

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Basic Cheesecake May 18, 2013

Filed under: Pies & Tarts - Sweet — obsidian @ 2:35 pm
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With a basic cheesecake recipe you can add anything you like to it, to dress it up a little.  Top it with fruit, add some frozen berries to the mix – whatever you like

Ingredients

  • 300mls cream
  • 250g cream cheese
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 3 teaspoons gelatine
  • 1/4 cup boiling water
  • 1 pack biscuits (I used butternut snaps)
  • 1/2 cup melted butter

Method:

In a food processor, grind up the biscuits until they are fine crumbs.  Add the melted butter and mix together.  Pour this into the base of a springform pan, making sure it’s not too thick.  Set this in the fridge to harden.  Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.  Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)….  Add the cream, cheese, sugar & vanilla.  Process this until just combined.  Add the gelatine+water mix and process until combined.  You don’t want to over mix this (remember you can make butter from beating cream).  Spoon the filling mixture into the biscuit base. Refrigerate until set.

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Variations :

Lemon & Coconut cheesecake – Make the basic cheesecake, add the juice of 1 lemon to the mixture.  Top with a coconut/lemon mixture made from 1/2 cup coconut, 1/2 cup icing sugar, the zest from 1 lemon and a squeeze of lemon juice.

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Berry Cheesecake – Make the basic cheesecake but add a handful of frozen or tinned berries (blueberries, strawberries, raspberries etc.).  If you’d like to add the juice from tinned berries, add an additional 1tsp of gelatine to make sure the mixture sets.  You can top the berry cheesecake with matching berry jelly.

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Fruit Topped – Make the basic cheesecake.  You can then make a layer of jelly to protect the top of the cheesecake or leave it plain.  Top it with slices of fresh fruit.  Here I used strawberries, kiwifruit, mango and blueberries.

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Berry Cheesecakes November 29, 2009

Filed under: Slices & Truffles,Sweets — obsidian @ 9:32 am
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YUM!

I used cherries for the ones pictured, but any berry should work …. I’ve also done strawberries… I’m going to try blueberries next!…  I made these as individual serves in foil muffin cases, but you can make it as a whole cheesecake.

Ingredients:

1 pack of defrosted frozen berries (optional)
1 tin berries
Gelatine
Cheesecake makings (Recipe to come)

 

Method:
1). I used crushed butternut snaps as the biscuit base for the cheesecake, because it makes a really yummy base, and I used I used the pokey-stick from a mortar and pestle (is it the pestle? or the mortar?) to push it all down into the muffin cases… It was a bit fiddly… but I liked the look of them.

2). Drain the tin of berries (keeping the juice), and use about half of the berries, squeeze out as much liquid as you can, mashing them a bit, and mix these in with the cheesecake mixture. Spoon that on top of the biscuit base. Put that in the fridge to set.

3).  Use the tinned juice to make jelly, using gelatine according to the instructions on the pack, but add a bit extra gelatine so it sets firm…When making the cherry ones I added a few drops of black and red food colouring to give it that dark cherry look. Carefully pour the jelly ontop of the cheesecake (the coldness of the cheesecake will make it set very quickly, and if you don’t pour carefully it can make craters in the cheesecake), and place the whole berries ontop to decorate – either several like the top picture, or one in the centre like below.

If you don’t want to use the frozen berries on top, I guess you could puree the rest of the tinned berries and mix that through the jelly and just have that as the topping.

For the record….. frozen berries have a better taste and texture to tinned ones. I imagine most people would find that an obvious conclusion, but I wasn’t sure when I made the first batch, so I tried both…. the tinned is good for the syrup used to make the jelly, but the actual berries are mushier and don’t look or taste quite as nice as the frozen (which don’t taste or look as nice as fresh – but fresh isn’t always an option)… so use the frozen ones to decorate, and the tinned to mix through the cheesecake.

 

Zesty Lemon Cheesecake/Cupcake Topping December 19, 2008

Filed under: Cakes — obsidian @ 10:28 am
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Zest or finely grate some lemon peel, and mix that with a little lemon juice, and about equal parts icing sugar and coconut.

Sprinkle this ontop of the cheesecake or cupcake.  It will harden a little as it sets.