Cheesecake Brownies

I was genuinely surprised that I hadn’t already posted this recipe, and only realised this oversight while looking for things to make for the Biggest Morning Tea event we held at work. These brownies were one of the three items I chose to make, another were the Coconut Ice Cakes, with hot pink icing, which I’ve blogged about before and Norwegian Apple Cake which will be blogged about sooner or later.

Pro tip: I have found that the chocolate mixture sets while the cream cheese mixture is made. If this occurs, just put the chocolate mixture (still in the saucepan) back onto the stove on the lowest heat and stir constantly until it has returned to a spreadable consistency. This will only take a couple of minutes.

150g butter, chopped

300g dark chocolate, broken into pieces

3 eggs

1 cup caster sugar

1 1/2 cups plain flour

1/4 cup sour cream

250g cream cheese, chopped and at room temperature

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Place the butter and chocolate in a saucepan over a low heat.

Stir for 5 minutes or until the chocolate and butter have melted and the mixture is smooth. Set aside for 5 minutes to cool.

Whisk 2 of the eggs in a small bowl then add to the chocolate mixture

along with 2/3 cup of sugar to the chocolate mixture and stir to combine. Add sifted flour and sour cream and mix until well combined.

In a separate bowl, use an electric mixer to beat the cream cheese and remaining sugar until smooth. Add the remaining egg and beat until just combined.

Spoon the chocolate and cream cheese mixtures alternately over the base of the prepared pan.

Use a skewer to swirl the mixtures to create the marbled effect.

Bake in an oven for 35-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 1 hour to cool. Cut into squares to serve.

Berry Passion Cheesecake

I’ll admit I’m pretty proud of this one.  It’s a bit more impressive looking than what I’ve made lately, and it tastes amazing! The cheese part of the cake is creamy and has a delicate lemon flavour dotted with bursts of raspberry while the top layer has a tart fruity bite to it.

Truthfully, I don’t have a lot of experience working with gelatine, powdered gelatine in this case, which I find can be a little tricky.  I think it’s a bit difficult to get rid of the lumps before it’s cool enough to use. It might be cheating, but I like to add more powdered gelatine and then remove the lumps of gelatine once it’s cooled enough to use.  I haven’t added any extra gelatine to the ingredients below but I think I added less than half a teaspoon.

olive oil cooking spray
250g Nice biscuits
125g unsalted butter, melted

500g light cream cheese, at room temperature
½ cup caster sugar
300ml light thickened cream
1 tablespoon lemon juice
300g frozen raspberries

3 teaspoons gelatine powder
¼ cup boiling water
2 passionfruit, halved
¼ cup caster sugar
1 tablespoon cornflour
¼ cup water

Release the base from a 20cm round springform pan. Lightly spray the base and sides of the pan with oil then line with baking paper.

Break up and process the biscuits in a food processor until finely crushed. Add the melted butter and process until combined. Transfer to the prepared pan. Use the back of a spoon to spread and press the biscuit mixture firmly over the base and most of the way up the side of the pan.

Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Use an electric mixer to beat the cream cheese and sugar in a medium bowl until smooth. Add the cream and beat until well combined.

Place the boiling water in a small heatproof bowl. Sprinkle with gelatine and use a fork to stir until it dissolves. Set aside for about 10 minutes to cool.

Add the gelatine mixture and lemon juice to the cream cheese mixture. Beat until combined. Fold through half of the frozen raspberries. Pour into the prepared pan and quickly smooth the surface.

Cover and place in the fridge for 4 hours or over overnight to chill.

Once the cake is nearly, or has set, defrost the remaining raspberries and process in a food processor until smooth. Press through a fine sieve into a small saucepan.

Stir in the passionfruit pulp and extra sugar.

Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Pour over and spread evenly over the top of the cheesecake.

Place in the fridge for 1-2 hours until set.

Hummingbird Cupcakes

Hummingbird cake is rather delicious, but cupcakes are a little more fun and quicker to make, so I thought I’d have a go at making Hummingbird cupcakes.  The results were a delicious success.  I have since made these at @dragnflydreamz‘s request, and so they were my donation to his Movember fundraiser.  That the cupcakes were gone in 10 minutes, and resulted requests for the recipe, is a sure indication of a winner.  The recipe makes 24 – 30 cupcakes depending on how much you fill the patty cases.

Hummingbird Cupcakes

 

2 cups self raising flour
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
¾ cup desiccated coconut
¾ cup shredded coconut
1 ½ cups pecans, chopped
1 ⅓ cups brown sugar, lightly packed
1 cup vegetable oil
4 eggs, lightly beaten
4 medium bananas, mashed
440 g can crushed pineapple, drained

 

ICING
200 g cream cheese, softened
40 g butter, softened
1 lemon zest
3 cups icing sugar

 

Preheat oven to 180C. Line two 12 1/3 cup capacity muffin trays with paper cases.

Sift flour, cinnamon and bicarbonate of soda together into a large bowl. Stir in desiccated and shredded coconuts, pecans and sugar. Mix well.

In a medium bowl, whisk together oil and eggs. Blend into flour mixture, stirring until smooth. Add the banana and pineapple, stirring until well combined.

Divide mixture between patty cases.

Bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

ICING

In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add sifted icing sugar, beating until well combined. Spread icing over cupcakes to serve.

Jelly Cheesecake Slice

I’d like to write something about this slice being one of my childhood favourites, but I can’t because I never had this as a child.  I first made this slice at the request of a work colleague (who’s childhood favourite it is).  I don’t make this one too often, as it’s a bit time consuming due to each layer requiring refrigeration, but when I do and take it in to work it gets snapped up pretty quickly!

Jelly Cheesecake Slice

125 g Morning Coffee biscuits, broken into pieces
80 g butter, melted
375 g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla extract
200 ml cream
2 tablespoons boiling water
2 teaspoons powdered gelatine
85 g packet jelly crystals

Line base and sides of a 16cm x 26cm slice pan with baking paper.

Process Morning Coffee biscuits in a food processor until it becomes crumbs. Add melted butter and process until combined. Press into base of lined pan. Refrigerate for 1 hour or until firm.

Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream.

Place water into a small bowl. Sprinkle over gelatine. Stir with a fork until gelatine dissolves. Set aside to cool slightly. Beat gelatine into filling until combined. Pour filling over base. Refrigerate for 3 to 4 hours or until set.

Make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for about an hour or until jelly starts to thicken to the consistency of thickened cream. Pour jelly over cheesecake.  Refrigerate for a further 3 hours or until set.  Cut into squares to serve.