Chocolate Peanut Butter Cheeesecake

Recipe from Nigella

Chocolate Peanut Butter Cheesecake

Serves 8-12

Ingredients:
For the base
200g digestives
50g unsalted butter, melted
50g salted peanuts
100g dark chocolate chips
For the filling 
200g caster sugar
500g cream cheese
3 eggs
3egg yolks
125ml sour cream
250g smooth peanut butter
For the topping
250ml sour cream
100g milk chocolate, chopped
30g soft light brown sugar 
     

Method:
1. For the base, crush the digestives and peanuts with a rolling pin or in a food processor and mix in the butter and chocolate chips. Once well combined, press into the bottom of a 23cm (9 inch) springform pan and refrigerate while you make the filling. Preheat the oven to 170C/325F/mark 3.

2. Combine all the ingredients for the filling and beat until smooth, then pour over the cheesecake base and cook for an hour, until the top has set.

3. For the topping, combine the sour cream, chocolate and sugar in a small saucepan and gently warm over a low heat.

4. Spoon the topping very gently over the top of the cheesecake, so as not to break the surface of the cheesecake, then return to the oven for 10 minutes.

5. Let the cheesecake cool to room temperature before refrigerating for at least 8 hours before serving.

Kit Kat Cheesecake Bars

Recipe adapted from Bakers Royale

Kit Kat Cheesecake Bars

Ingredients:

For the base:

280g (2 cups) digestive crumbs

100g (½ cup) granulated sugar

113g (8tbsp) unsalted butter, melted

For the filling:

340g cream cheese

60g (¾ cup) cocoa

66g caster sugar

1 egg

8 kit kats

For the chocolate layer:

283g chocolate (dark or half dark/half milk)

113g (8tbsp) unsalted butter 

For the white chocolate lacing:

57g white chocolate

60ml (¼ cup) double cream

     

Method:

1. Preheat the oven to 180C/350F/mark 4. Line a 9x13 inch pan with foil, leaving a slight overhang.

2. For the base, place the biscuit crumbs and sugar in a bowl with the butter and mix to combine. Press into the bottom of the prepared pan. Bake for 7-10 minutes.

3. For the filling, beat together the cream cheese, cocoa, sugar and egg until smooth and well combined. Place the kit kat bars on top of the crust and pour the cheesecake batter over the top. Bake for 30-35 minutes, until the sides are set and the centre is almost set. Transfer to a wire rack to cool completely before refrigerating for at least 8 hours.

4. For the chocolate layer, combine the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir until the completely melted and combined. Pour over the cheesecake. Refrigerate for at least 30 minutes, until set.

5. For the white chocolate lacing, bring the cream to a boil and pour over the white chocolate. After 3 minutes, stir until the chocolate has completely melted. Transfer to a piping bag and pipe thin lines across the top of the set chocolate layer. Drag a toothpick perpendicularly through the lines, starting from the top of the pan. Repeat but starting from the bottom of the pan. Continue dragging the toothpick through the lines, alternating between starting from the top and starting from the bottom. Refrigerate for at least 30 minutes, until set.

Chocolate Chip Nutella Cheesecake bars

Recipe from Bakers Royale

Chocolate Chip Nutella Cheesecake bars

Ingredients:For the cookie layer
225g batch cookie dough (see here)For the cheesecake layer225g cream cheese
80ml (1/3 cup) nutella
1 egg
100g (½ cup) caster sugar
½ tsp vanilla extract
For the chocolate topping
170g chocolate (milk or dark)
1tsp golden syrup
70g (5tbsp) unsalted butter

Method:
1. Preheat the oven to 180c/350F/mark 4 and line an 8x8 inch pan with foil.

2. Press the cookie dough layer into the bottom of the prepared pan.

3. For the cheesecake layer, beat together the cream cheese and nutella, then add the egg, sugar and vanilla. Pour over the cookie dough layer and bake for 15-20 minutes, or until the cheesecake layer has set. Transfer to a wire rack to cool.

4. For the chocolate topping, place the chocolate, golden syrup and butter into a heat proof bowl and set over a pan of simmering water. Heat, while stirring, until all the ingredients have melted together. Pour the mixture over the top of the cheesecake layer and leave to cool to room temperature before refrigerating for at least 8 hours.

Raspberry and Pistachio Cheesecake

Recipe found from Poires au Chocolat

*Can be made as a 5 or 6 inch cheesecake; halve the ingredients and cooking time.

Raspberry and Pistachio Cheesecake

Ingredients:
For the base
60g shelled pistachios
60g golden caster sugar
pinch salt
130g digestives
40g unsalted butter, melted
For the filling
900g cream cheese
300g golden caster sugar
½ tsp salt
2tsp vanilla extract
2tsp vanilla bean paste
5 eggs
180ml sour cream
To decorate
6tbsp apricot jam
1-2 punnets raspberries
60g shelled pistachios


Method:
1. Preheat the oven to 150C/300F/mark 2. Butter the insides of a 9 inch spring form pan. Wrap the outside of the pan with foil, covering the base and the entire height of the sides. Repeat with another sheet of foil

2. For the crust, crush the pistachios to fine crumbs in a food processor and mix in the sugar. Add the salt and digestives and blend until well mixed. Add the butter and continue to pulse until the biscuits have been well coated and evenly crushed. Press into the base of the prepared pan.

3. For the filling, beat together the cream cheese, sugar, salt and vanilla extract and paste. Once well combined, gradually mix in the eggs, followed by the sour cream. Pour the mixture into the pan and place the pan in a deep roasting tin. Pour boiling water into the roasting tin, enough to come up one third of the height of the cake pan. Bake for 1 hour 20 minutes until set but with a wobble in the middle.

4. Take the cheesecake out of the roasting tin and transfer to a wire rack, cover with a piece of foil and leave for 10 minutes. Run a knife around the edge of the tin, replace the foil and leave t cool completely. Cover with cling film and refrigerate for at least 8 hours.

5. Pulse the pistachios in a food processor until fairly fine but with  inconsistently sized lumps. Run a knife around the edge of the cake pan and remove the cheesecake. Transfer to a serving plate.
6. Heat the jam in a saucepan until liquid. Brush the top and sides of the cheesecake with the jam and arrange the raspberries on top. Thin down the remaining jam with 1-2 tbsp boiling water and use to glaze the raspberries. Press the crushed pistachios onto the sides of the cheesecake. Return to the fridge for 1 hour before serving.

Oreo Cheesecake Bites

Recipe found on Mel's Kitchen Cafe

Oreo Cheesecake Bites

Ingredients:
For the base
12 oreos
28g unsalted butter, melted
For the filling
550g cream cheese
100g granulated sugar
120ml sour cream
½ tsp vanilla extract
2 eggs
6 oreos, coursely chopped

57g white chocolate
57g plain chocolate
     

Method:
1. Preheat the oven to 170C/325F/mark 3. Line an 8x8 inch pan with foil, leaving a slight overhang.

2. For the base, place the oreos in a food processor with the butter and pulse to combine. Press into the bottom of the prepared pan.

3. For the filling, beat together the cream cheese and sugar. Mix in the sour cream and vanilla and add the eggs, one at a time. Fold in the chopped oreos.

4. Pour the batter into the pan over the biscuit base and bake for 35-40 minutes, or until the sides are set and the centre is almost set. Transfer to a wire rack to cool completely before refrigerating for at least 8 hours.

5. Remove the cheesecake from the fridge and slice into small squares. Melt the chocolates in separate bowls. Drizzle the chocolates over the cheesecake bars and return to the fridge to allow the chocolate to set before serving.

Slutty Cheesecake bars

Recipe from Bakers Royale

The recipe below yields about 900g of cookie dough; only 225g is needed for one batch of the bars, so the remaining cookie dough can be frozen and used later.

Slutty Cheesecake Bars

Ingredients:
For the base (1/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
16 oreos
340g cream cheese
65g caster sugar
1 egg
1tsp vanilla extract
For the topping5 oreos
85g maltesers



Method:
1. Preheat the oven to 180C/350F/mark 4. Line a 20x20cm pan with foil, leaving a slight overhang.


2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.


3. Measure out 225g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Bake for 15 minutes, or until crisp at the edges.


4. For the filling, mix together the cream cheese, caster sugar, egg and vanilla extract. Arrange the oreos on top of the cookie base and pour the cheesecake batter on top.


5. Roughly chop the oreos and maltesers and sprinkle over the top of the cheesecake filling. Bake for 35-40 minutes. Leave to cool to room temperature and refrigerate for 8 hours before slicing. 

White Chocolate & Ginger Cheesecake Bars

White Chocolate Ginger Cheesecake Bars

Ingredients:
For the base
300g ginger nuts
50g unsalted butter
½ tsp ground ginger
2tbsp preserved ginger, finely chopped
pinch of salt
For the filling
200g white chocolate, broken up
200g mascarpone
200g cream cheese
For the syrup
30g unsalted butter
40g dark brown sugar
1tbsp golden syrup
½ tsp ground ginger
2bsp preserved ginger, finely chopped

Method:
1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the butter, ground ginger, preserved ginger and salt. Once well combined, press into the bottom of a 20x30cm pan and refrigerate.

2. For the filling, melt the chocolate in a heatproof bowl over a pan of gently simmering water. In a separate bowl, soften the mascarpone and cream cheese. Mix in the white chocolate and pour the filling into the biscuit base. Return to the fridge for at least 8 hours.

3. For the syrup, heat the butter, sugar and syrup in a saucepan. Once melted, stir in the ground and preserved ginger.

Strawberries & Cream Cheesecake

Recipe from The Hummingbird Bakery Cake Days

Strawberries & Cream Cheesecake

serves 8-12 

Ingredients:

For the base

220g digestives

100g unsalted butter, melted

½ tsp salt

For the filling

200g strawberries, hulled and chopped

180g caster sugar

600g cream cheese

2 eggs

For the topping

100g mascarpone

20g icing sugar

100ml double cream

100-200g strawberries, halved

     

Method:

1. For the base, crush the digestives with a rolling pin or in a food processor and mix in the butter and salt. Once well combined, press into the bottom of a 20cm (8 inch) springform pan.

2. For the filling, heat the strawberries in a saucepan with 80g of the sugar and 30ml water and bring to the boil. Reduce the heat and cook until the strawberries have softened and the liquid has reduced by a half. Set aside and leave to cool.

3. Preheat the oven to 160C/320F/mark 3. Beat together the cream cheese and remaining 100g sugar. Add in the eggs, one at a time and mix in the strawberries and strawberry syrup.

4. Wrap the pan in two layers of foil and sit the pan in a roasting tin filled with boiling water (the height of the water should not exceed the heat of the foil). Bake for 30 minutes or until the top is firm, but the centre slightly wobbly. Leave to cool, then refrigerate for 1-2 hours.

5. For the topping, whip the cream to soft peaks. In a separate bowl, beat together the mascarpone and icing sugar. Fold in the cream and spread the topping over the cheesecake. Refrigerate for 8 hours, or overnight. Top with the strawberry halves before serving.

White Chocolate Caramel Cheesecake

Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day (July 30th). 

I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven.

The recipe is from Not So Humble Pie

White Chocolate Caramel Cheesecake

Ingredients:

For the Crust

180g digestives

7tbsp unsalted butter

½ tsp salt

For the Filling

225g white chocolate, chopped

120ml double cream

340g white chocolate, chopped into little chunks

3 x 225g packs of cream cheese

250g granulated sugar (1 1/4 cup)

5 eggs, beaten

1tsp vanilla extract

pinch salt

For the Caramel

300g granulated sugar (1 1/2 cup)

570ml double cream

4tbsp unsalted butter

     

Method:

1. Preheat the oven to 190C/375F/mark 5.

2. For the crust, crush the biscuits to fine crumbs and mix in the salt and butter. Press into a 10 inch spring form pan, covering the base and an inch and a half up the sides. Bake for 10 minutes and allow to cool. Lower the oven temperature to 170C/325F/mark 3.

3. For the filling, place the chocolate into a heat proof bowl and bring the double cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and leave for a minute before stirring until the ganache is smooth. Leave to cool.

4. Lightly beat the cream cheese in a large mixing bowl to soften. Add in the sugar and mix to combine. Gradually beat in the beaten eggs, roughly one egg at a time. Fold in the ganache (once cool), vanilla extract and salt.

5. Pour the filling into the pan with the crust. Cover the pan with two sheets of foil and place the pan into a fairly deep roasting pan. Pour boiling water into the roasting pan, about 1 inch deep (it must not exceed the height of the foil. Bake for 60 minutes, reduce the oven to 160C/300F/mark 2 and leave to bake for a further 60-90 minutes, until the centre has just set. Allow to cool completely before covering, refrigerating and leaving for at least 8 hours before serving with the caramel.

6. For the caramel, gently heat the sugar over a medium heat in a heavy based saucepan whilst stirring with a wooden spoon. Once the sugar has melted, gently shake the pan, continuing to cook the sugar until it turns light-medium amber in colour. Be careful not to overcook. Take the pan off the heat and carefully whisk in the cream. If any of the caramel solidifies, heat until it melts. Return to the heat and allow to boil for 5 minutes. Remove from the heat and mix in the butter. Allow to cool and pour into a heatproof container/jar. Pour over the cheesecake.

White Chocolate Cheesecake with Blueberry Preserves

I made this cheesecake a little while ago... it was the last thing I made before having to submit to revision (- I couldn't even fit in the time to do a post on it).

Fortunately, this is the kind of cheesecake that is worth the wait.

The cheesecake consists of a ginger crust, white chocolate filling and blueberry topping.

Though I'm sure the naked cheesecake would taste lovely, I think that, as it is of the baked variety, it would be a little dry without a topping.

The blueberry topping is great. I used frozen blueberries, and they worked wonderfully. It is so perfumed- I thought it might lack flavour, but it really didn't. By all means, sample while its hot- just leave some for the cheesecake.

The recipe is from A Bountiful Kitchen

White Chocolate Blueberry Cheesecake

Ingredients:

For the Crust

340g ginger biscuits

½ tsp salt

½ tsp cinnamon

75g butter, melted (1/3 cup)

For the Filling

340g white chocolate, chopped into little chunks

4 x 225g packs of cream cheese

150g caster sugar (3/4 cup)

4 eggs, beaten

2 egg yolks

1tbsp plain flour

1tsp vanilla extract

For the topping

100g caster sugar (1/2 cup)

1tbsp corn flour

60ml water (1/4 cup)

425g fresh or frozen blueberries (3 cups)

1tbsp lemon juice and zest from one lemon

     

Method:

1. Preheat the oven to 170C/325F/mark 3.

2. For the crust, crush the biscuits to fine crumbs and mix in the salt, cinnamon and butter. Press into a 10 inch spring form pan, covering the base and half way up the sides. Bake for 12 minutes and allow to cool.

3. Melt the chocolate and leave to cool. In a large bowl, soften the cream cheese and beat in the sugar. Gradually mix in the eggs and egg yolks. Mix in the cooled chocolate, flour and vanilla. Pour the mixture into the crust.

4. Transfer the pan to the centre of the oven and drop the temperature to 150C/300F/mark 2, then leave to bake for an hour. After the hour, turn the oven off and open the door by an inch- leave the cheesecake in the cool oven for 30 minutes. Remove from the oven, cover in cling film or foil (whilst still in the pan) and refrigerate for at least 8 hours before serving.

5. For the topping, bring the sugar, cornstarch, water and two thirds of the blueberries to a boil in a small/medium saucepan. Allow to simmer, whilst stirring now and then, for 10 minutes. Mash the berries in the pan with a potato masher. Add the rest of the berries and the lemon juice and zest. Leave to cool and top the cheesecake with.