Little cheesecakes

Can you imagine anything better than a cheesecake? Yes! A lot of cheesecakes!  Those baked in a muffin pan are cute dessert. And as I can imagine refusing eating a slice of cake I just can’t imagine refusing eating one of those little cheesecakes!

Ingredients
1 cup crushed biscuits
2 tbsp melted butter
1 tbsp sugar
30 oz (700 g) cream cheese
1 cup sugar
vanilla/vanilla sugar
2 eggs
¾ cup sour cream


Method
In a bowl mix crushed biscuits with sugar and butter, put this mixture into a muffin pan. In another bowl mix cheese, cream and sugar. Gradually add whisked eggs. Spoon the batter into the muffin pan up to ¾ height. Bake for about 20 min, in preheated oven to 320F/ 160 oC. Serve with fruit.

Light cherry cheesecakes

I can’t imagine the Valentine’s Day without a delicious dessert! Small, creamy cheesecakes are perfect as the end of a romantic dinner. With cinnamon cherries and slightly salty (for contrast) base they amaze many of sweets lovers!

Ingredients (make 12-15 cheesecakes)
6 biscuits (i.e. Digestive)
4 chocolate squares
2 tbsp sugar
2 tbsp butter
pinch salt
17 oz (500 g) cream cheese
2 tbsp sour cream
2 eggs
½ cup sugar
½ teaspoon vanilla essence or few drops vanilla aroma, vanilla seeds of 1/3 vanilla stick


Method
In a saucepan melt butter with chocolate. Crushed biscuits mix with butter, add sugar and salt. Place muffin liners in the muffin pan, spoon the biscuit mixture into the pan, gently press the biscuit mixture. Place the pan in the preheated oven to 350F/ 175 oC for 10 min. Cool it down.

Beat the cream cheese with sugar. Add one egg at the time, sour cream and vanilla, well combine all ingredients. Spoon the cheese mixture on top of the biscuit base. Bake for about 25 min. at 300F/ 150 oC. After cooling cheesecakes down place them in a fridge for min. 2 hours.

Serve with or without fruit, i.e. cherries.

Fruit cheesecake

I wanted to make tart with sour cream. I got cake with homogenized cheese. Refreshing because full of fruit and moist because of the cheese. Smells delicious, served in a hot afternoon when slightly cooled in a fridge is amazing

The whole is quite watery so don’t get scared because this cake is a success.

Ingredients
½ cup butter
¾ cup sugar (1/2 to cake, ¼ to cheese)
4 eggs (3 to cake, 1 to cheese)
1 cup flour
¾ cup natural homogenized cheese
2 cup fruit (I used 250 g raspberries and 2 peaches)
pinch salt


Method
Mix the butter with ½ cup sugar and pinch salt. Beat in one egg at the time continuing stirring. Add flour. Spoon the batter into the cake pan ( 10 inch/ 26 cm in diameter). Mix cheese with sugar and an egg. Spoon the cheese mixture on top of the cake mixture. Decorate with fruit. Sprinkle with sugar. Bake for 60 min. at 360 F/180 oC.

Fererro Rocher cheesecake

Each time I order a cheesecake in a patisserie I dream about cooled, moist and fluffy cream cheese on a crunchy base. Shortly speaking, I wanted perfection! For Piotr’s birthday I baked a cheesecake instead of the traditional birthday cake. I chosen the Daring Bakers cheesecake and that’s how the Ferrero Rocher cheesecake was an afternoon birthday party attraction. My perfect cheesecake!

Ingredients
base
2 cups crushed Digestive biscuits
2 oz (50 g) butter
2 tbsp sugar
few drops vanilla essence

4 tbsp cocoa

filling

25 oz (700 g) cream cheese
1 cup sugar
3 large eggs
1 cup double cream
½ teaspoon salt
10 Ferrero Rocher pralines
top
¾ cup Nutella
almond flakes


Method
Boil a full kettle of water. Crush the Ferrero Rocher pralines. Base: finely crush biscuits, mix with melted and cooled butter, vanilla, sugar and cocoa. Place the biscuit mixture in the cake pan, slightly press it to the bottom. Cheese filling: mix cheese with sugar and vanilla. Beat in one egg at the time, each time stir the mixture. Pour in double cream, well combine all ingredients. Add crushed Ferrero. Pour in the cheese mixture into the cake pan. Wrap the cake pan with aluminium foil and place it inside big dish filled with hot water up to about ½ cake pan height. Bake for 45-55 min. in preheated oven to 360F/ 180 oC. Turn off the oven and leave the cake pan inside closed oven for about 1 hour. Before serving cool it down in a fridge, decorate with melted in a microwave or a hot bath Nutella.

Grated chocolate cheesecake

It was 8 p.m. and I felt like a cheesecake! Not waiting too long I searched the Internet, sent my husband to do groceries (to buy a cottage cheese) and started to bake. There wasn’t too much work, so it was a perfect recipe for a night baking incident!

Ingredients
dough:
1 ¾ cups flour
½ butte
1 teaspoon baking powder
1 teaspoon cocoa
2 tbsp powder sugar
2 tbsp milk
cheese mixture:
17 oz (500 g) cream cheese
2 eggs
1 ½ cups powder sugar
1 teaspoon corn starch
1 tbsp vanilla sugar
1 tbsp lemon zest
pinch salt

Method
In a big bowl mix flour with baking powder. Add butter, cocoa, sugar and milk. Knead the dough with your hands, form a ball and place it in a fridge for minimum ½ hour.

In a meantime mix cheese, egg yolks, lemon zest, starch and sugar, until fluffy mixture. In another bowl beat the egg whites until stiff. Gently combine both mixtures.

After ½ hour take the dough from the fridge and divide it into two. One of it grate into the cake pan (23 cm in diameter), spoon the cheese mixture on it, cover with the other part of grated dough. Bake at 350F/ 175 oC, for about 50 min. (still warm cake will have soft cheese, but don’t worry when cooled it will get harder).

Amaro’s fruit cheesecake

I’m not able to make too many dishes from the Amaro’s cookbook without visiting few special shops but the cheesecake I made from his recipe is one of the easiest I baked and most delicate I ever ate.

I decided to use crunchy cake base and fruit sauce although the Chef suggests serving the cheesecake with powder from liofilizied raspberries.*

*ups just ran out of it J

Ingredients ( I used ½ portion and 8 inch/20 cm cake pan)
35 oz (1000 g) three times minced cottage cheese
16 oz (450 g) sugar

3,5 oz (100 g) melted butter
1,5 oz (40 g) wheat flour
8 eggs + 4 egg whites
3,5 oz (100 g) cranberries ( or slightly defrosted raspberries)
cake base:
3,5 oz (100 g) oatmeal cookies
2 tbsp melted butter
sauce:
10 oz (300 g) raspberries
2 tbsp powder sugar
2 tbsp water
1 tbsp thick balsamic vinegar (or few drops of lemon juice)

Method
In a lined cake pan place crushed biscuits firstly mixed with melted butter.

Beat egg whites until stiff, add sugar, beat until smooth. In another bowl mix eggs with cheese. Add melted butter, flour and mix again. Combine both mixtures, spoon the batter into a cake pan. Put fruit on top. Bake for about 2 hours at 340 F/170 oC. Leave the cake in an oven with the slightly open door to cool down.
Serve with fruit sauce: in a pot boil fruit with sugar, water and balsamic vinegar (lemon juice to taste) until soft. Sieve to get a smooth sauce.
Attention: the cake is extremely delicate so take it out very carefully after completely cooled.