I love cheesecakes, and as well as being really popular at the moment they're seriously easy to make! This recipe is for all of the Nutella lovers out there, the chocolate-y biscuit base and crunchy pieces of Kinder Bueno add texture to the creamy, indulgent Nutella cheesecake filling.
Using full-fat cream cheese is 100% needed to make sure it sets, but if you would rather use a lower fat one be careful when you mix so that it doesn’t split. A final thing to note is that it needs to set in a dish as it won’t hold itself!
If you're not a fan of Nutella this can be substituted with Cadburys chocolate spread or 250g melted chocolate of your choice! Just let it cool slightly before adding to the mixture of cream cheese, icing sugar and vanilla essence.
If it looks like your cheesecake is too sloppy or won't set then don't panic, try it anyway and if after being refrigerated it still hasn't set then try putting it in the freezer for more of an ice cream style cheesecake!
For the biscuit base
300g digestive biscuits
150g melted butter
For the cheesecake filling
2 x 280g full fat Philadelphia cream cheese
100g icing sugar
300ml double cream
1 tsp vanilla essence
Kinder bueno chocolate bars, chopped
Kinder bueno chocolate bars
Melted dark/ white/ milk chocolate
200ml double cream
- To make the Base – Blitz the biscuits in a food processor (or crush in a bag with a rolling pin!) and mix with the melted butter.
- Press down into an 8″/20cm Deep Springform Tin – refrigerate for now.
- With an electric stand mixer with the whisk attachment (or a hand held electric whisk) Whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella until smooth – this should only take a minute or so.
- Pour in the double cream and whisk on a medium level until its thick and holds itself completely! You will know when its done as it it won’t thicken any more! (Note – It's better for it to be under whipped rather than over whipped so don’t over whip it)
- Fold through the chopped up Kinder Bueno and spread the mixture evenly over the biscuit base.
- Chill in the fridge for at least 5-6 hours, but preferably overnight.
- Once chilled, remove from the cake tin carefully. Drizzle the melted chocolate over the top and then whip the double cream and pipe onto the cheesecake. Decorate with pieces of Kinder Bueno chocolate!
Happy baking! x
There really is nothing easier than no bake cheesecakes! They take maximum 15 minutes to make and require no baking skills as such, just the ability to combine ingredients in a bowl !
As much as I love rich, indulgent chocolate baked goodies, with summer around the corner I wanted to bake something refreshing and a little lighter. This easy, no-bake cheesecake perfectly combines the flavours of fresh passionfruit and mango on a crunchy biscuit base for a delicious dessert that is perfect for summer.
The mango curd is so good you could probably just eat out of a bowl with a spoon, but combined with the fresh passionfruit cheesecake filling it really does create a match made in heaven, and might make you feel better about yourself.
I tend to prepare the cheesecake a day ahead and chill in the fridge overnight – the flavours of the filling will soak through and will give it an extra special taste.
For the cheesecake base
250 gram cookies of your choice, I’ve used digestives
100 gram butter
For the cheesecake filling
500 gram cream cheese
1 lemon (juice + zest)
250 ml cream
50 ml water
6 gelatin leaves
2 tablespoons sugar
For the mango curd
1 – 15 ounce, very ripe mango, peeled, pitted, and cubed
½ cup sugar
3 tablespoons lime juice
4 large egg yolks
pinch of salt
4 tablespoons unsalted butter, cut into ½ inch pieces
- Start making cookie crumbs, you can use a food processor, blender or even a rolling-pin to do so. Melt butter in a small sauce pan and mix them together with your cookie crumbs.
- Coat a spring form with butter and press the cookie crumbs into the form to create a very easy pie crust. Place in the refrigerator until the filling is ready.
- Soak the gelatin leaves in cold water.
- Heat water, sugar and juice of half a lemon in a small sauce pan. Turn down the heat when the gelatin leaves are soft, squeeze the water out of them and dissolve in the water and sugar mixture. Use a whisk to reach a smooth mix and let it cool off to room temperature.
- Use a standmixer or handmixer to make a smooth filling.
- Combine cream cheese, cream, lemon zest and pulp of 3 passionfruit.
- Stir the gelatin mixture into the cream cheese filling.
- Scoop the filling into the spring form, refrigerate while you make the mango curd topping.
- For the mango curd, place mango, sugar, lime juice, and salt in your food processor and blend until smooth. Add egg yolks and puree another 15 seconds. At this point, you can strain the mixture through a fine sieve and remove all the little mango bits, which in turn will make your curd much more translucent and shiny. (I skipped this step. Why? Because I couldn’t find my strainer. Still turned out wonderfully though.)
- Place the mixture in a medium metal or glass bowl set over a saucepan of gently simmering water. Whisk puree constantly until temperature reaches 170 F and has thickened. This will take about 10-15 minutes. Remove from heat and whisk in butter one piece at a time.
- Let cool a little on the counter, then top the cheesecake with a thin layer of the curd, place the rest in an airtight container and store in the fridge.
- Let the cheesecake refrigerate for around 3 hours or until firm – I tend to let it set overnight !
Serve with extra passionfruit pulp and if desired you can add some whipped cream and/or decorations of your choice. I’ve used a combination of macarons, meringue kisses, cream and edible flowers.
Happy Baking x
It’s almost the end of Easter, and with exams growing ever closer I’ve turned into a bit of a hermit. I’ve resorted to alternating revision with stress relief (procrasti)baking and blogging. Your waistlines can thank me later.
Over the weekend, I developed a pretty fierce craving for rich, decadent brownies and decided that raspberry cheesecake brownies sounded even better. I’ve taken my favourite brownie recipe and adapted it by simply swirling some vanilla cheesecake mix through the batter and topping with raspberries before baking.
My base brownie recipe uses a mixture of both cocoa powder and chocolate for the ultimate richness of flavour. Although the recipe involves beating the butter and sugar until light and fluffy before adding the eggs, flour and chocolate etc… (which, to those of you familar with baking methods, makes it sound more like a recipe for a sponge than brownies) the lack of raising agents means that there is very little allowed to lighten the load here -this is pure, unalterated, chocolatey goo.
If you’re short for time you can resort to the ‘all in one’ method, which essentially involves chucking all of your ingredients into a bowl and beating thoroughly so that they are fully incorporated. Although this will produce an equally tasty brownie, I’ve found that taking the time to beat the batter vigorously after adding the eggs helps to create a meringue like outer layer which rises as the mixture bakes forming an irresistibly crisp crust around the rich, fudgey chocolate centre.
For the brownies:
200g good quality dark chocolate
250g block butter (salted)
300g caster sugar
60g cocoa powder
60g plain flour
1/2 tsp baking powder
3 eggs + 1 egg yolk
For the cheesecake topping:
100g cream cheese
1 tbsp mascarpone
3 tbsp caster sugar
1 tsp vanilla essence
150g raspberries (fresh or frozen)
- Pre-heat the oven to 180 degrees(c), and line a 23cm x 23cm square tin with greased proof paper.
- Set a bowl over a pan of simmering water making sure that the bowl does not touch the water. Add the chocolate (broken into pieces) and allow to melt, stirring occasionally, and then remove from heat.
- Meanwhile, beat the butter and sugar together until light and fluffy.
- Gradually add the eggs, beating well after each addition. Increase the speed on the mixer to high and continue to beat the mixture for a few mixture until the volume increases slightly.
- Fold in the melted chocolate followed by the flour, cocoa powder and baking powder.
- In a separate bowl combine the cream cheese, mascarpone, caster sugar and vanilla essence.
- Spoon the brownie batter into the tin and then top with the cheesecake mixture. Using a knife or spoon swirl the cheesecake mix into the top layer of brownie batter (you may not need all of the cheesecake mix) and then top with raspberries before baking.
- Bake for around 30 minutes (a skewer should come out sticky, but not coated in raw mixture). When the brownies are ready remove from the oven and allow to cool (and set) before removing from tin and transferring to a wire cooling rack.
Happy baking x