Mini Raspberry swirl Cheesecakes

Hi everyone! I have been quite addicted to Pinterest lately and as I was browsing the food & drink section I came across this recipe and I knew I had to try it, since I loveee cheesecakes and this was a bit of a different take on it.


The original recipe makes 32 cupcakes, but that was way too much, as I knew I would undoubtedly eat them all myself, so I halved the recipe. The raspberry topping added a touch of raspberry flavour completely transforming the flavour of the cheesecakes adding a tangy hint to them, as well as providing an eye-catching pop of colour, so they not only tasted delicious, they also looked great, so would be good to serve to friends or family and would really impress at a dinner party.

Preheat the oven to 163 celcius (320 farenheit) and line the cupcake pans with cupcake cases.

Combine the digestive biscuits and the melted butter and sugar in a bowl and stir them until it is all blended and the ingredients are all moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake case. Bake this until it is set, which usually takes about 5 minutes.

For the cheesecake filling, beat the cream cheese until fluffy and blend in the sugar until it is smooth. Mix in the salt and vanilla and beat in the eggs one at a time mixing well after each addition.

Spoon 3 tablespoons of this cheesecake filling over the biscuit base in each cupcake case.

To make the raspberry topping just combine the raspberries and sugar in a blender or food processor until it is smooth. Then pour this through a fine sieve to get rid of the seeds.

Dot about 1/2 teaspoon of the raspberry topping in a few dots over the cheesecake filling.

To create the swirl effect, using a toothpick or wooden skewer lightly drag them through the dots and swirl them around to create the marbled effect.

Bake the filling until it is set, about 22 minutes and make sure to rotate the pan halfway through baking to ensure they get an even bake.

Once you remove them from the oven, let them cool to room temperature and then transfer them to the fridge to cool for at least a couple of hours because nobody likes warm cheesecakes! 

Ingredients:


For the crust:
1 1/2 crushed digestive biscuits
4 tablespoons melted butter
3 tablespoons sugar


For the cheesecake filling:
2lbs Cream cheese
1 1/2 cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs


For the raspberry topping:
6oz fresh raspberries
2 tablespoons sugar

Here is the link to the original recipe from Annie's Eats

  http://itsbakingtime.blogspot.com/2011/12/mini-raspberry-swirl-cheesecakes.html

SoNo Cheesecake

Recipe from The SoNo Baking Company Cookbook by John Barricelli (Clarkson Potter, 2010)
makes one 9-inch cheesecake, serves 10Cheesecake was always my father Joseph's favorite dessert. I'm sure he would have loved my version of the classic New York-style favorite that sits atop a nutty pistachio-flavored crust and is topped with seasonal fresh fruit. It is one of our all-time best-selling desserts. Here, we use raspberries, but feel free to try strawberries, blueberries, or kiwi. The combination of vanilla paste (vanilla seeds suspended in glycerin, sold at culinary specialty stores) and vanilla extract makes for a strong infusion of flavor.

Pistachio Graham Cracker Crust

• ¼ cup shelled, unsalted pistachios
• ¼ cup granulated sugar
• ¼ teaspoon coarse salt
• 1 ¼ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted and cooled

Filling

• 2 pounds cream cheese, at room temperature for at least 6 hours
• 1 1/3 cups granulated sugar
• ½ teaspoon coarse salt
• 2 teaspoons pure vanilla extract
• 1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
• 5 large eggs, at room temperature
• 2/3 cup sour cream
• ½ cup apricot jam
• ½ cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
• 3 (1/2-pint) containers raspberries
• Confectioners' sugar, for dusting (optional)

amazon.com

1. Preheat the oven to 300°F. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 by 2-inch cake pan; set aside.2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crumbs and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside.
3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan-it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about ½ inch up the sides of the cake pan. Bake until the filling is set but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Remove from the water bath and let cool to room temperature. Chill for 4 to 6 hours, or overnight, in the pan.
6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. Cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the side of the cake. Dust with confectioners' sugar, if desired.
TECHNIQUE TIP: Cheesecakes are traditionally made in springform pans wrapped in aluminum foil and placed in a water bath. Water often leaks into the pans, creating a soggy crust. Instead, as with this recipe, try making cheesecakes in a regular cake pan to ensure that water won't leak into the pan. To serve the cake, remove it from the refrigerator, then heat it over a flame or electric element just enough to warm the sugar and butter in the crust; invert the pan and the cake will release easily.   http://www.projectfoodie.com/cookbook-recipes/recipe/sono-cheesecake.html?utm_source=crowdignite.com&utm_medium=referral&utm_campaign=crowdignite.com

Cream Cheese Tart

Top this tart with fresh fruit, and glaze with apricot jam to keep it sparkling. 

Crust

• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup confectioners' or glazing sugar
• 1/4 teaspoon salt
• 6 tablespoons soft butter
• 1 large egg yolk

Filling

• 8-ounce package cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup cream or half & half
• 1/4 teaspoon Fiori di Sicilia
• grated rind of 1 medium orange or lemon, optional

Topping*

• 2 peeled, sliced kiwi fruits
• 1 1/2 pints blueberries
• 3 tablespoons apricot preserves
• 1 to 2 tablespoons water
• *Cherry or blueberry pie filling or topping are easy shortcuts here

Directions

1) To make the crust: Whisk together the flour, sugar, and salt. Mix in the butter until evenly crumbly.

2) Add the egg yolk, mixing till the mixture holds together when squeezed.

3) Press the dough into a 9" tart pan, pushing firmly up the sides. Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.

4) Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven.

5) To make the filling: Mix the softened cream cheese with the sugar until well blended, making sure to scrape the sides and bottom of the bowl.

6) Mix in the eggs one at time, then the cream, Fiori, and zest.

7) Pour the filling into the baked crust. Reduce the oven heat to 350°F. Bake for 20 to 25 minutes, till the tart is nearly set; a small spot in the middle will remain soft-looking.

8) Remove from the oven, and cool at room temperature for 1 hour; then refrigerate till ready to serve.

9) Just before serving, top as desired with fresh fruit, and brush with apricot jam that's been thinned with water, heated gently, and strained to remove the solids.

Yield: one 9" tart, 6 to 8 servings.

Recipe summary

Hands-on time:

50 mins. to 60 mins.

Baking time:

38 mins. to 46 mins.

Total time:

3 hrs 43 mins. to 4 hrs 1 mins.

Yield:

one 9" tart, 6 to 8 servings.  http://www.kingarthurflour.com/recipes/cream-cheese-tart-recipe

Eggless No-Bake Mango Cheesecake Recipe

I have taken pictures at every stage of this recipe and I am going to force you to look at them. This does not mean this is not an easy recipe. I mean, this is cheesecake you don't need to bake. It really doesn't get easier than that. Round up your ingredients and let's get started.



You are going to need graham crackers for the base. I got some from the US because I really really love graham crackers but if you don't have any handy, go with digestive biscuits, marie biscuits, or even Oreos.



Give them a whiz in your food processor to turn into crumbs. You can even put them into a ziplock and use a rolling pin to smash them into small pieces. I always take the easy way out, especially when the end result won't show much difference anyway.



Time to pour in some melted better.



Give the mixture another whiz so that the base becomes moist and crumbly, just the way we want it. At this time, I urge you to smell this mixture. I swear it already smells a bit like cheesecake!



Now, you can go many routes. Use an 8" springform pan if you want one full cake which you can later slice up. I decided to set them in individual glasses and picked out whatever I had in hand. This will make serving much easier, especially if you are making this for a small party or something. Also looks infinitely prettier.



Spoon some into each glass and press firmly with the back of a spoon or fingertips. Leave this in the refrigerator while the rest of the cheesecake is prepared.



Mix well together the cream cheese, sugar, and cream. You can do this with a whisk by hand since you are not going to beat it much, just until it all comes together. I used my Kitchenaid for the job.



Time to bring out the gelatine. This is our setting agent, since this is a no-bake cheesecake recipe. You can also use china grass, I am sure, but I haven't tried it with that. If you want to go that route, I would recommend starting with 5gm and following the rest of the steps as mentioned here.

Dissolve 1 tbsp gelatine in hot water.



Mix this into the mango puree. I used canned mango puree but if you have fresh mangoes that you want to use up (lucky you!), then go for that, please. Make sure the mango puree is well combined with the gelatine mixture.

Reserve half and pour the rest into the cream cheese mixture. Incorporate well. This is our middle layer or the main part of the cheesecake. How easy was that?



Bring out the glasses from the fridge and spoon the cheesecake mixture into each, until about 3/4th full. Return to fridge for atleast 10 mins. I took them out in about 15 mins or so.

Once the cheesecake has set a bit in the fridge, pour the reserved mango-gelatine mixture gently on top of the cheesecake. If you don't do the refrigerating bit after you pour in the cheesecake, that will blend into the top layer that you are pouring in now so its important to let the cheesecake mixture set for a bit.

That's it! Refrigerate overnight or atleast 6-8 hours for a delicious dessert.

Full credit for this recipe goes to my classmate from school, Swetha and her cousin. She emailed me this recipe long back and I had kept it starred for ages. Glad I got around to finally making it. This is an easy dessert that makes you look really good for making it, just the kind I love!

Here's the recipe, all in one place.

Eggless No-Bake Mango Cheesecake Recipe

Ingredients:
Cream cheese - 1 block (250gm, Philadelphia Cream Cheese)
Cream - 170 gm (I used Nestle)
Sugar - Half a cup
Mango puree - 3/4 of a cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)
Unsalted butter, melted - 75 gm (about 1/3 of a cup)

How I Made It:

1. Whiz the graham crackers in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.

2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.

3. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.

4. Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.

5. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.

6. Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!

  http://www.cookingandme.com/2011/06/eggless-no-bake-mango-cheesecake-recipe.html

Творожный десерт с манго

На 8 порций:
Состав
24 г желатина
3 яичных желтка
120 г сахарного песка
150 г творога (20%-ной жирности)
сок 1 лимона
400 г натурального йогурта
250 г сливок
3 манго

Приготовление
1. Для творожной массы замочить 18 г желатина. Желтки растереть с сахаром и взбить. Подмешать творог, лимонный сок и йогурт. Отжатый желатин распустить, смешать с 2 стол. ложками творожной массы и подмешать к основной творожной массе. Поставить в холодильник. Как только крем начнет застывать, взбить и подмешать сливки.
2. Для манговой массы замочить 6 г желатина. Манго очистить, мякоть срезать с косточки дольками и нарезать кубиками. Взять 400 г кубиков манго и сделать пюре. Желатин отжать, распустить и смешать с 3 стол. ложками пюре. Ввести в основное пюре.
3. Форму (1,5 л) выстлать пищевой пленкой и выложить слоями творожную массу, чередуя ее с манговой. Затем форму накрыть пленкой и поставить на 4 ч в холодильник. Перед подачей разрезать на порционные кусочки.

Клубничный чизкейк с белым шоколадом

Ингредиенты:

для основы:
175 г песочного печенья
50 г сливочного масла

для начинки:
200 г белого шоколада
300 г мягкого сливочного сыра
200 г сметаны
225 г клубники

Приготовление:

1. Измельчить печенье в крошку и смешать с размягченным маслом.

2. Плотно утрамбовать массу на дно и стенки круглой разъемной формы диаметром 20 см.

3. Поместить в холодильник.

4. Растопить шоколад на паровой бане или в микроволновой печи.

5. Взбить сыр и сметану до образования густой однородной массы.

6. Добавить нарезанную клубнику и перемешать с растопленным белым шоколадом и сырным кремом.

7. Выложить массу в подготовленную форму.

8. Разровнять и поставить примерно на 4 часа в холодильник для застывания.

"Умное" пирожное

Автор: Pro100 Ea

Описание: Решила приготовить это пирожное из-за его названия!!! Оно называется "Умноe", так как все ингредиенты мы смешиваем, но при выпечкe тесто отделяется от начинки!!! Честно скажу, не ожидала такого результата - вкуснoe нежнoe лакомство! Советую всем, не пожалеете!!! Помимо вкуса, еще и красивое!

Ингредиенты

• Яйцо — 8 шт
• Маргарин — 250 г
• Мука — 225 г
• Вода — 2 ст. л.
• Молоко (теплое) — 1 л
• Ванильная эссенция — 2 ч. л.
• Сахар — 300 г
• Сахарная пудра

Приготовление

Растопите маргарин.

Белки взбейте в стойкую пену.

Соедините желтки, сахар, ваниль и воду.

Взбить миксером.

Добавить остывший маргарин и взбить.

Добавить муку "дождиком", не всю сразу.

Влить 500 мл молока, перемешать до однородности и еще добавить 500 мл молока и перемешать до однородности.

Добавить белки и хорошо перемешать снизу вверх, сначала ложкой, потом веничком. Не пугайтесь, тесто будет по консистенции как суп, это нормально (но я испугалась, но все получилось отлично).

Форму (у меня 45Х25 см) смазать маслом и припудрить мукой.

Влейте осторожно тесто.

В духовку на 1 час 20 минут при 175°С.

Когда полностью остынет, припудрите сахарной пудрой и разделите пирог на квадратики. Приятного аппетита!!!

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"Умное" пирожное — кулинарный рецепт с сайта Поварёнок.ру.
http://www.povarenok.ru/    http://www.povarenok.ru/recipes/show/56908/

Recipe: Stars & Stripes Cheesecake Shots

Are these Stars & Stripes Cheesecake Shots DARLING or what?! The super-talented Carrie of Half Baked was kind enough to share the full recipe and instructions with us today…just in time for 4th of July!
You could easily tailor these pretty little treats to other occasions though too… from bridal showers to birthday parties to Christmas parties. I can definitely see the red & white version making an appearance at our house during the winter holidays this year… maybe with white chocolate peppermint cheesecake and a mini candy cane garnish! Am I really talking about Christmas already on July 1st? Yikes! =) Getting back to the upcoming holiday, read on for the festive Independence Day tutorial…


*****

Stars & Stripes Cheesecake Shots

by Carrie of Half Baked
Ingredients:
– 4 pkg. (8 oz. each) cream cheese, softened
– 1/3 cup + 1T sugar
– 1/2 tsp. vanilla
– 1 tub (8 oz.) Cool Whip, thawed
– 8 – 10 graham crackers
– Fresh Berries
– Finely crush graham crackers
Directions:
Beat cream cheese, sugar and vanilla in large bowl with mixer until smooth. Gently stir in cool whip until well blended.
Fill individual glasses half way with cream cheese mixture, either using a spoon or a piping bag fitted with a large round tip for a more polished presentation. Top with 1 tsp graham cracker crumbs. Shake glass to level crumbs. Fill to the top with more of the cream cheese mixture. Lightly sprinkle with additional graham cracker crumbs and top with berries. Add a star pastry for an extra fun little touch.
Refrigerate 4 hours or until firm. Serve chilled. Makes roughly 16 mini servings, depending on the size of your shot glass.
Tips:
– Use a Ziploc bag to fill glasses if you don’t have a piping bag. Just fill it partially, seal and snip off one corner. Squeeze out!
– Set out cream cheese ahead of time so that it is room temperature. This will help everything blend together and create a smooth consistency.
– Serve with a bowl of berries and additional Star Pastries for a patriotic display.
*****





*****
Vendor Credits:
Recipe and Photography by Carrie Sellman of Half Baked    http://www.hostessblog.com/2011/07/recipe-stars-stripes-cheesecake-shots/

Cheesecake

 

I was never a huge cheesecake fan... if given the choice of cheesecake or something else I would usually pick the something else. That was until I had met my husband, who is a huge cheesecake fan and would always pick cheesecake over anything else. I discovered this recipe, which is called Three Cities of Spain cheesecake (from Three Cities of Spain coffeehouse in New Mexico that closed in the 70's) and it converted me into a cheesecake fan! What sets this cheesecake apart is after it's baked it gets a thin layer of lightly sweetened sour cream on top, and briefly baked in the oven to set it. The addition of the sour cream helps to balance the sweetness of the cheesecake. I also prefer to use cinnamon sugar graham crackers, or add some cinnamon to a regular graham crackers crust, for an extra dimension of flavor.

Three Cities of Spain Cheesecake

Crust:
5 oz (1 1/2 cups) graham crackers finely crushed- you can also use gingersnaps, chocolate cookies, vanilla wafers
1/3 cup of sugar (you can adjust the amount or leave it out completely if using cookies that are fairly sweet)
5 TBS melted butter
1/8 tsp of salt
1 tsp of cinnamon (optional, but if using regular graham crackers I highly recommend it!)

Mix everything together in a small bowl and press into the bottom of a 8" or 9" greased springform pan (if you use a 8" pan the cake will be a little higher).

Pre heat the oven to 350 degrees. Place the crust in the oven for 5 minutes, long enough to dry out the crust. Once the pan is cool, wrap the outside in plastic wrap and then a layer of foil, using the top of the pan to help hold up the plastic and foil, make sure all the plastic is tucked inside the foil. Set aside and turn the oven down to 300 degrees.

Filling:
24 oz of SOFTENED cream cheese
4 lg room temperature eggs
1 cup of sugar
1 tsp vanilla

Topping:
16 oz sour cream
2 TBS brown sugar
1 tsp vanilla

It is very important that the cream cheese is softened so you don't end up with lumps. I like to use a mixer to mix the filling, but this could easily be done by hand as well. It is important that the sugar and cream cheese is creamed together really well so there aren't little lumps of cream cheese left. Once you start adding eggs it is important to not over mix or incorporate too much air (so the filling remains dense and creamy).

Cream together the cream cheese and sugar on medium speed, scrape down continually to make sure everything is evenly mixed. Turn the mixer down to low and add the eggs one at a time, making sure to stop and scrape after each addition. Add the next egg only after the previous one is completely mixed in. Add in the vanilla and any other desired flavors at the end. Pour into the par baked crust and put pan into a larger pan and fill it with hot water that goes 1/2 way up the sides of the pan. Bake for approximately 45 minutes. Mix the topping while the cheesecake bakes and set aside until the cheesecake is done. To test the cheesecake for doneness, gently tap the pan (the actual cheesecake, if you tap the outside pan it will make the water slosh and possibly go up into the cheesecake) and if you see it wiggle all together then it's done (as opposed to sending a ripple through the batter). After the cheesecake is done, let it sit for 10 minutes and then carefully spread the sour cream topping evenly over the top. Put it back into the oven for 10 minutes. Pull it out, let the cheesecake cool and then once it's room temperature, put it into the refrigerator and let it cool completely. Unmold and cut with a hot clean knife...
Fresh strawberries or strawberry puree make a wonderful accompaniment!

Baking options- I recently tried two other ways to bake cheesecake:

Cupcakes: Use paper liners, and press some of the crust into the bottom and par bake the same way. You don't need a hot water bath and the cooking time will be dramatically reduced (check after 20 minutes). Once the cheesecake is done, take it out of the oven and put the sour cream topping on and return it to the oven for 5 minutes. You can either leave the papers on (if letting people serve them selves, it might be easier) or you can peel the paper off before serving. It helps if the cheesecake is completely cool and thoroughly chilled.

In the pressure cooker!
Follow the directions as stated in the recipe above, but you don't need to wrap the outside with plastic and foil, instead raise it off the bottom of the pressure cooker and put 2 cups of water in the bottom, and then cover the top of the pan instead with foil. Once the pressure has been reached in the pan, cook for 25 minutes (cooking time will vary from brand to brand), take it out, and spread the sour cream on top and bake in the oven for 10 minutes at 350 (make sure to leave the oven on after par baking the crust) and you're done! I like that I don't have to mess around with the water bath and the cheesecake turned out wonderfully creamy and perfectly cooked!   http://chefandphotographer.blogspot.com/2010/03/cheesecake.html