Cheesecake Cookie Cups

 

Ingredients: (Cheesecake Cookie Cups)

1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

 

Directions: (Cheesecake Cookie Cups)

Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Pink strawberry cheesecake

Ingredients: (Pink strawberry cheesecake)

For the base
200g digestive biscuits
100g unsalted butter,
melted
For the filling
3 sheets
of leaf gelatine142ml
carton single cream300g
full-fat soft cheese100g
golden caster sugarfinely
grated zest of half a lemon3 tbsp
lemon juice300g
strawberries, hulled and chopped142ml
carton whipping or double cream1 medium
egg white
For the sauce
250g
strawberries, hulled and chopped, plus about 200g/8oz extra to decoratefinely
grated zest of half a lemon3 tbsp
lemon juice2 tbsp
golden caster sugar, or more to taste”

Directions: (Pink strawberry cheesecake)

Seal the biscuits in a plastic
bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and
stir in the melted butter, mixing thoroughly so that all the crumbs are
soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at
least 5cm deep, and press down with the back of a metal spoon to make an
even layer over the bottom of the tin. Chill in the fridge while you make
the filling.Submerge the gelatine leaves in a dish of cold water,
and leave to soak and soften for 5 minutes. Pour the single cream into a
pan and bring just to the boil, then take off the heat. Take the gelatine
leaves out of the water, give them a good squeeze to get rid of excess
water, and stir one by one into the cream (they will dissolve instantly).
Leave to cool for a few minutes.Beat the cheese in a bowl with the sugar, lemon zest
and juice until smooth and creamy. Mix in the cream and gelatine mixture
and the chopped strawberries.In another bowl, lightly whip the whipping or double
cream so it falls in soft peaks, then fold it into the strawberry mixture.
Whisk the egg white in a clean bowl until it forms stiff peaks, then fold
gently into the cheese mixture. Pour into the cake tin and smooth down
lightly. Chill for at least 21?2 hours until set.To make the sauce, blitz all the ingredients in a food
processor or blender. Taste and add more sugar if needed, then pour into a
jug and keep in the fridge until you’re ready to serve. (Both cheesecake
and sauce can be made a day ahead.)To serve, run a knife between the cheesecake and the
tin to loosen it, remove it from the tin, then take it off its base and
put it on a serving plate. Halve the extra strawberries lengthways, pile
them in the middle and serve with the jug of sauce.”

Double chocolate cheesecake

Ingredients: (Double chocolate cheesecake)

For the biscuit crust
85g hot melted butter
, plus a little extra for greasing14 plain
chocolate digestives, finely crushed
For the cheesecake
3 x 300g
packs full-fat Philadelphia cheese, at room temperature200g
golden caster sugar4 tbsp
cocoa, sifted2 tsp
vanilla extract3 tbsp Tia
Maria3 large
eggs284ml pot
soured cream100g bar
dark coffee chocolate, melted (we used Lindt Excellence Coffee Intense)2-3 tbsp
milk284ml pot
double creamchocolate
curls to decorate (optional, see Tip below)

Directions: (Double chocolate cheesecake)

Heat oven to 180C/fan 160C/gas
4. Line the base of a 25cm springform tin with baking parchment. Mix the
melted butter and biscuit crumbs until well blended, then press firmly
onto the base of the tin. Bake for 10 mins.Turn oven temperature up to 240C/fan 220C/gas 9. Beat
the cream cheese and sugar with an electric whisk until smooth and creamy,
then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half
the melted chocolate. Stir enough milk into the remaining chocolate to
make a sauce consistency, then set aside until ready to decorate the
cheesecake. Put a little melted butter on some kitchen paper and
use it to butter the sides of the cake tin. Pour in the cheese mixture,
then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan
90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in
the centre. Turn off the oven, open the door a crack, then leave the
cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.To decorate the cheesecake, carefully remove it from
the tin and strip the lining paper from the base. Lightly whip the cream
until it just holds its shape, then swirl it on top and drizzle with the
reserved chocolate sauce, rippling the sauce through the cream with the
end of a spoon. Serve as is or pile with chocolate curls, if you’ve made
them.”

Strawberry cheesecake in 4 easy steps

Ingredients: (Strawberry cheesecake in 4 easy steps)

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
284ml pot double cream
For the topping
400g punnet strawberries, halved and stoned
25g icing sugar

 

Directions: (Strawberry cheesecake in 4 easy steps)

EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Cherry swirl cheesecake

Ingredients: (Cherry swirl cheesecake)

For the base
butter 50g, plus extra for greasing140g
shortbread biscuits1 tbsp
golden syrup
For the filling
350g
cherries, 200g of them stoned225g
caster sugar500g
medium-fat soft cheese1 tbsp cornflour2 eggs1 tsp
vanilla extractzest 1
orange200ml tub
crème fraîcheicing
sugar, for dusting”

Directions: (Cherry swirl cheesecake)

Heat oven to 160C/fan 140C/gas. Butter a loose-based 20cm cake tin and line the base with baking
parchment. Break up the biscuits, then pulse to fine crumbs in a food processor.

Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool.

Reduce oven temperature to 150C/fan 130C/gas 2.Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar.

Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a
thick syrup.

Cool.Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl
the cherry purée through it.

Bake for 45 mins, then turn the oven off and leave for 30 mins.Spread the remaining crème fraîche over the filling,
then spoon the remaining cherry purée into the centre.

Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern,
wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.”

White chocolate cheesecake with rhubarb compote

Ingredients: (White chocolate cheesecake with rhubarb compote)


oatcake 200g
biscuits85g butter
melted450g white
chocolate284ml pot
double cream400g full
fat soft cheese, such as Philadelphia4 eggs1 tsp
vanilla essence
For the rhubarb compote
600g
rhubarb (trimmed weight), cut into 2½ cm chunks250g
golden caster sugar½ vanilla
pod, split in half lengthways100ml
orange blossom muscat dessert wine (we used Brown Brothers)”

Directions: (White chocolate cheesecake with rhubarb compote)

Heat oven to 180C/fan 160C/gas
4. Line the base of a 23cm springform tin with baking parchment. Whizz the
biscuits in a food processor until they resemble breadcrumbs. Pour in the
butter, whizz briefly again, then tip the mixture into the tin and press
down firmly. Bake for 10 mins, then cool.Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a
double layer of foil, lined with cling film, around the base and sides of
the tin to make it watertight. Break 400g chocolate into a pan, then pour
in the cream and heat until the chocolate has melted. Leave to cool slightly.
Rinse the bowl of the processor, then blend the cream cheese, eggs and
vanilla essence together with the melted chocolate and cream until smooth.Put the tin in a deep roasting tray, then pour in the
filling. Half-fill the roasting tray with boiling water, bake for 1 hr,
then turn the oven off. Leave to cool in the oven with the door slightly
ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil,
then cover with cling film and chill. The cheesecake can be made up to 3
days ahead. Grate the remaining chocolate over the cheesecake before
serving.For the compote, heat oven to 180C/fan 160C/gas 4. Mix
the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the
vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the
muscat over, cover with foil, then bake for 30-40 mins, stirring halfway,
until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the
compote with the cheesecake. The compote can be kept in the fridge for up
to 4 days.”

Berry cheesecake in a glass

Ingredients: (Berry cheesecake in a glass)

punnet 150g
blackberries1 tbsp
golden caster sugar1 lemon,
finely grated zest and juice4
gingernut biscuits, crushedknob of
butter, melted2 tbsp
icing sugar½ x 250g
tub mascarpone or ricotta”

Directions: (Berry cheesecake in a glass)

Toss the blackberries, caster
sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4
mins or until the berries start to burst. Leave to cool.Meanwhile, mix together the crushed biscuits and melted
butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the
lemon zest and icing sugar into the mascarpone or ricotta. Divide the
lemony cheese between the glasses, then spoon over the blackberries and
their syrupy juices.”

Luscious lemon cheesecake

Ingredients: (Luscious lemon cheesecake)

digestive 225g
biscuits100g
butter, melted250g tub
mascarpone600g soft
cheese2 eggs,
plus 2 yolkszest 3
lemons, juice of 14 tbsp
plain flour175g
caster sugar
For the topping
½ a 284ml
pot soured cream3 tbsp
lemon curdhandful
raspberries, to serve (optional)”

Directions: (Luscious lemon cheesecake)

Heat oven to 180C/fan 160C/gas
4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip
the biscuits and melted butter into a food processor, then blitz to make
fine crumbs. Press into the tin and chill.Whisk all the other ingredients in a large bowl until
completely combined, pour into the tin, then bake for 35-40 mins until the
cheesecake has a uniform wobble.Turn off the oven and leave the cake inside until cool.
When it is completely cooled, remove from the tin and top with soured
cream. Swirl lemon curd over the top and decorate with raspberries, if you
like.”

Orange & pomegranate cheesecake

 

Ingredients: (Orange & pomegranate cheesecake)

250g digestive
biscuits100g butter,
melted600g
full-fat cream cheesezest 3
oranges – cut out the segments for the decoration3 tbsp
milk100g icing
sugar150ml
double creamseeds 1
pomegranate, or 110g tub pomegranate seed”

Directions: (Orange & pomegranate cheesecake)

Crush the biscuits roughly –
either put them in a plastic food bag and crush with a rolling pin, or
whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix
in the melted butter and tip into a 23cm springform tin. Using your
fingers or the back of a spoon, press the biscuit mixture evenly to form
the base. Chill until set, about 30 mins.Put the soft cheese, zest, milk and icing sugar into a
bowl and blend using an electric mixer until smooth. Add the cream and
whisk until the mixture is the consistency of thick custard. Pour the
filling over the biscuit base and spread evenly. Return to the fridge and
chill until set, at least 4 hrs or overnight.To serve, top with the orange segments and scatter over
the pomegranate seeds.
Plus chilling no cook

Peanut butter cheesecake

Ingredients: (Peanut butter cheesecake)

For the base
50g butter175g pack
peanut cookies
For the filling
5 gelatine
leaves500g tub
ricotta175g
smooth peanut butter175g
golden syrup150ml milk
To decorate
270ml pot
double cream2 tbsp
soft brown sugar1 bar
peanut brittle, crushed”

Directions: (Peanut butter cheesecake)

Oil and line a 20cm round
loose- bottomed cake tin with cling film, making it as smooth as possible.
Melt the butter in a pan. Crush the biscuits by bashing them in a bag with
a rolling pin, then stir them into the butter until very well coated.
Press the mixture firmly into the base of the tin and chill. Soak the gelatine in water while you make the filling.
Tip the ricotta into a bowl, then beat in the peanut butter and syrup.
Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer. Take the soaked gelatine from the water and squeeze dry.
Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base.
Chill until set.To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
To defrost, thaw in the fridge overnight.To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.”