The Little Book of Cheesecake

the little book of

cheesecake

contents Introduction

4

Peanut Butter

7

Nutella

9

Baileys

11

Oreo

12

Strawberry & Mint

14

Lemon

16

White Chocolate & Blueberry

18

White Chocolate & Raspberry

20

introduction Cheesecake is a delicious and versatile dessert with endless flavour possibilities.

I have chosen eight of my favourite recipes that are very easy to make aswell as being extremely tasty. There is sure to be a recipe to suit everyone in the little book of cheesecake. You can easily adapt these recipes to suit your tastes. I have used digestives and oreos for my biscuit bases but you can choose any biscuits for yours from shortbread to gingernuts, whatever you fancy!

4

Peanut Butter For the base 150g crushed Oreo’s 2 tbsp melted butter For the topping 350g cream cheese 60ml sour cream 120g peanut butter 70g icing sugar 1 tsp vanilla extract For the chocolate ganache 100g dark chocolate 120ml double cream

To make the base combine the crushed oreos and melted butter until evenly blended. Divide the mixture between glasses or ramekins and press into a flat layer.

To prepare the filling combine cream cheese, sour cream and peanut butter, beat with an electric whisk until smooth and well blended.

Add the icing sugar and vanilla extract and beat until mixture is smooth. Divide mixture evenly over the oreo bases, smoothing the tops slightly.

To make the ganache, in a small saucepan, bring cream to a simmer over a medium heat, once simmering remove from heat and add broken up chocolate. Stir until melted and smooth. Once cooled add a layer of ganache to cheesecakes. Decorate with roughly chopped peanuts or chocolate covered peanuts.

5

Nutella For the base 1 pack Oreo’s 2 tbsps melted butter For the toppings 340g cream cheese 240g nutella 1 ½ tsp vanilla extract 240ml whipping cream 3 tbsps icing sugar

To make the base crush ¾ of a pack of oreo’s (leave a couple to decorate) and combine with melted butter.

Evenly divide the mixture between your serving dishes and press into bottom of dish to form a layer.

Beat the cream cheese until light and smooth add the nutella and beat until combined. Add the vanilla extract and beat until mixed. In another bowl whip the whipping cream and icing sugar together until medium to stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended.

Spoon the topping onto the bases and place in the fridge for at least 2 hours. Serve with a dollop of whipped cream and chopped oreos or chocolate shavings.

7

baileys For the base 250g crushed digestives 100g melted butter For the toppings 600g cream cheese 100g icing sugar 300ml double cream whipped 25ml baileys 100g grated chocolate

9

To make the base combine crushed digestives with melted butter. Press into the bottom of tins. Place in fridge to set for an hour.

To make the filling lightly whip the cream cheese, then beat in baileys and grated chocolate. Smooth evenly onto biscuit bases.

Place into the fridge for at least 2 hours. To serve sprinkle more grated chocolate or dust with cocoa powder.

oreo For the base 180g crushed digestives 3 tbsp melted butter For the toppings 450g cream cheese 300ml whipping cream 70g icing sugar 1 tbsp lemon juice 2 tsp vanilla extract 110g crushed oreos

To make the base combine crushed digestives with melted butter. Press into the bottom of tins. Place in fridge to set for an hour.

To make the filling beat the whipping cream until medium peaks form. Set aside. In a bowl beat cream cheese, icing sugar, vanilla extract and lemon juice until smooth. Add the whipped cream and beat until well mixed.

Gently fold in the crushed oreo’s.

Smooth onto the biscuit bases and place in fridge for at least 2 hours.

Serve with a dollop of whipped cream and oreos.

12

strawberry & mint For the base 225g crushed digestives 3 tbsps melted butter For the topping 300g chopped strawberries handful of fresh mint leaves 300g cream cheese 300ml whipping cream zest of 1 lemon 2 tsps lemon juice 2 tbsps sugar 3 tbsps icing sugar

In a small bowl mix together strawberries, mint leaves and 2 tbsps sugar. Put into the fridge to chill for at least one hour.

To make the base combine crushed digestives and 3 tbsps melted butter.

Press into the bottom of glasses or ramekins.

For the topping put cream cheese, lemon juice and lemon zest into a bowl and beat until thoroughly mixed. Pour in the whipping cream and beat on a low setting until combined. Beat on a higher setting until it starts to thicken. Add the icing sugar and continue to beat until whipped and creamy. Distribute mixture evenly onto the biscuit bases, smoothing the tops. Leave to chill in the fridge for at least 2 hours. Then top with strawberry mixture before serving.

14

lemon For the base 150g crushed digestives 2 tbsps melted butter For the toppings 300g cream cheese 50g icing sugar 2 lemons (zest & juice) 2 tbsps double cream lemon curd handful of raspberries

To make the base combine crushed digestives and 2 tbsps melted butter.

Press into the bottom of glasses or ramekins.

For the topping put cream cheese, lemon juice and lemon zest into a bowl and beat until thoroughly mixed. Add the double cream and beat until combined. Disribute the mixture evenly onto the biscuit bases. Spoon on a layer of lemon curd and top with a couple of raspberries.

Place in the fridge to chill for at least 2 hours.

16

white chocolate & blueberry For the base 250g crushed digestives 3 tbsps melted butter For the toppings 225g cream cheese 1 egg 1 tsp vanilla extract 65g sugar 170g white chocolate 1 punnet of blueberries

Preheat oven to 190.

To make the base combine crushed digestives and melted butter. Press into the bottom of the tins.

For the topping whisk together the cream cheese, egg, vanilla extract, 3 tbsps sugar and melted white chocolate, set aside. In a small saucepan combine a handful of pureed blueberries and remaining sugar. Bring to boil over a medium heat and stir until the sauce starts to thicken. Remove from heat and allow to cool slightly.

Spoon the cheesecake mixture onto the bases. Dollop a small ammount of cooled blueberry sauce onto each of the cheesecakes and using a skewer or a chopstick, gently stir the cheesecake mixture and blueberry sauce together.

Bake in the oven for 15-25 minutes depending on the size of the mini cheesecakes. Remove from the oven and allow to cool. Once cooled place in the fridge for at least one hour to finish chilling. Serve with additional blueberry sauce if desired.

18

white chocolate & raspberry For the base 1 pack digestives crushed 3 tbsps melted butter For the toppings 250g cream cheese 1 egg 3 tbsps icing sugar 100g white chocolate melted 1 tsp vanilla extract 1 punnet raspberries

Preheat oven to 190.

To make the base combine crushed digestives and melted butter. Press into the bottom of the tins.

For the topping whisk together the cream cheese, egg, vanilla extract, 3 tbsps sugar and melted white chocolate. Gently fold in a handful of raspberries. Spoon the cheesecake mixture onto the bases.

Bake in the oven for 15-25 minutes depending on the size of the mini cheesecakes. Remove from the oven and allow to cool. Once cooled place in the fridge for at least one hour to finish chilling.

In a saucepan gently heat remaining raspberries and icing sugar until raspberries are soft. Strain through a seive to remove seeds. Drizzle over cheesecake when serving and top with a couple of raspberries.

20

A collection of eight very simple and fun to make delicious cheesecake recipes, there is sure to be a cheesecake to suit everyones tastes in The Little Book of Cheesecake!

Written and produced by Rebecca Farmer