New York Cheesecake
Delicious Cake Recipies with: Cheese
Serves: 8
Preparation: 30 min
Cooking: 30 min
Ingredients
- 160g (5 1/2oz) digestive biscuits
- 90g (3oz) butter, melted
- 900g (2lb) cream cheese, softened at room temperature
- 200g (6 1/2oz) caster sugar
- 2tbsp plain flour
- 3 large free-range eggs, plus 1 yolk
- 200ml (7oz) sour cream
- 1tsp lemon zest
- 2tsp lemon juice
- Strawberries, to serve
FOR THE TOPPING:
- 200ml (6 1/2fl oz) sour cream
- 1tbsp caster sugar
- 1tbsp lemon juice
Method
- Grease a 23cm (9in) springform tin and line the base with baking paper. Place the biscuits and melted butter in a food processor and pulse until the mixture comes together. Press the crumb mixture into the base of the tin. Refrigerate for 30mins, then bake in a heated 180°C (gas mark 4) oven for 12 mins. Allow to cool. Increase the oven temperature to 200°C (gas mark 6)
- Place the cream cheese, sugar and flour in an electric mixer and beat until creamy and well combined. Add the eggs and yolk one at a time, then beat in the sour cream, vanilla extract, lemon zest and juice. Beat for 2-3mins or until the mixture is light and fluffy
- Spoon the mixture onto the cheesecake base and smooth the top. Bake for 10mins, then reduce the heat to 110°C (gas mark 1/2) and bake for a further 25 mins or until just set in the middle. Turn off the oven and allow the cheesecake to cool inside. Combine the topping ingredients and spread over the top of the cheesecake. Refrigerate for at least 6 hours. To serve, cut the cheesecake into slices, sprinkle with sliced strawberries and dust with icing sugar, if desired. Your cake recipies are ready!
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Tiramisu Cake
Delicious Cake Recipies with: Mascarpone
Serves: 12
Preparation: 30 mins
Cooking: 20 mins
Ingredients
CAKE:
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- 1/4 cup coffee
- 1 tablespoon coffee flavored liqueur
FILLING:
- 1 (8 ounce) container mascarpone cheese
- 1/2 cup confectioners’ sugar
- 2 tablespoons coffee flavored liqueur
FROSTING:
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons coffee flavored liqueur
GARNISH:
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
- Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
- To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
- To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
- To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Your cake recipies are ready!
