Marbled Chocolate Cheesecake

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It’s about time I did a baked cheesecake, isn’t it!  There are so many lovely recipes for no-bake cheesecake that I have been getting lazy.  So in this week’s search for a new bake, I thought I’d give this a go.  I chose this recipe because I had most of the ingredients already.  I had initially been looking for something with a butterscotch theme….but I’ll restrain myself and do that another time.  I can’t lie, I saw this recipe and I thought hmmmm……what if I do this instead…..what if I tweak that….but I kept some self-control and actually followed the recipe this time 🙂

This is a Mary Berry recipe for Chocolate Ripple Cheesecake (good old Mary Berry, I just felt that I couldn’t fail with her behind the idea).

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And so to the base of the cheesecake – this recipe used a biscuit crumb base – my favourite option, so easy.  I tend to find most recipes for this type of base use too much butter, with the result that the base is rock hard and you end up struggling when you dig in with a spoon to eat it, cautious of either smashing through the pudding bowl, or of half the cheesecake flying across the room.  As a result, I do my own thing, and err on the side of caution.  It’s a fine balance between ending up with a crumbly base which doesn’t hold together, and one that is firmly glued together!

The cream cheese is softened, sugar is added, a couple of eggs and a small amount of vanilla extract.  This mixture is then divided in half, with half of it being mixed into melted dark chocolate.

My attempts at rippling the chocolate mixture through the vanilla mixture were not terribly successful (must try harder next time!). But I dolloped both mixtures into the baking tin and put it in the oven.

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The cheesecake then bakes for its allotted time, and is left in the oven to cool.  This required patience, because it was then refrigerated to cool completely before cutting.  the top of my cheesecake had quite a few cracks in it, and so it looked awful in my photos (which I deleted).

The end result was lovely though, in spite of not being beautifully rippled, it tasted lovely and had that good texture that you get with a baked cheesecake.  All round, a success.

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Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂

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Cappuccino Cheesecake Cups

I don’t particularly like traditional Christmas pudding, and years ago I decided that as long as I was cooking the Christmas meal, I would make a pudding I wanted.  Sod tradition! The pudding I make most often is Christmas Crumble, which is always popular, and is sufficiently “Christmassy” to satisfy most people’s idea of what is acceptable on the day! I have, however, also made various trifles, and various chocolate-based puddings.

This year I was particularly indecisive.  I wanted to do something that required minimal effort.  A no-bake cheesecake was an option.  Years ago there were many variations on a theme of cheesecake pots – little pots of cheesecake mixture, usually involving brandy, rum, or some kind of alcohol.  I eventually found – in my gigantic trunk of recipes collected over the years – this one.  In the end I didn’t make this for Christmas day as the numbers of my guests doubled and Christmas Crumble was an easier way to feed the masses.

I still had cream, and cream cheese which I had bought in preparation, to use up, and so this weekend I made these Cappuccino Cheesecake Cups.  This recipe is so quick and easy, minimal effort.  It is very adaptable in that the flavour (in this case coffee and chocolate) can be easily varied.

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Ingredients:

3 tablespoons light muscovado sugar

1 tablespoon instant coffee granules

450g cream cheese

150ml double cream, plus extra for decorating

3 tablespoons Tia Maria

Amaretti biscuits

Dark chocolate for decorating

Method:

Put the sugar and coffee granules in a food processor and blitz to a fine powder.

Soften the cream cheese and mix in the sugar & coffee mixture with the Tia Maria.

Add the cream and using an electric whisk, beat it all together until it is well mixed and thick.

Place an Amaretti biscuit at the bottom of a small glass and spoon the cheesecake mixture on top (it would look really neat if it was piped). Pour a thin layer of cream over the top and finely grate the chocolate to cover the cream.  Refrigerate for a couple of  hours to set.

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂