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Chocolate and Strawberry Cheesecake

Choc Strawberry Cheesecake

So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though 🙂

Ingredients

  • Strawberry Puree
  • Whipped Cream frosting
  • 160g plain chocolate biscuits
  • 70g melted butter
  • 500g cream cheese (softened)
  • 300ml carton cream
  • 200g dark chocolate
  • 200g caster sugar
  • 2 tsp gelatin powder
  • 40ml boiling water (40g)

Method

  1. Make Strawberry Puree (see other post)
  2. Crush biscuits in a small food processor until small pieces.
  3. Melt butter and combine with biscuits.
  4. Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
  5. Melt chocolate in 30sec-1minute bursts in microwave until melted.
  6. Whip cream until soft peaks form.
  7. Beat cream cheese and sugar together until smooth.
  8. Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
  9. Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
  10. Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
  11. Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
  12. In one half add the melted chocolate and fold until combined.
  13. Pour chocolate mixture into tin on top of the biscuits.
  14. In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
  15. Pour strawberry mixture into tin on top of the chocolate mixture.
  16. Refrigerate for around 3-4 hours or overnight until set.
  17. Make whipped cream frosting.
  18. Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
  19. Cut serve and enjoy 🙂
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Quick and Easy Meringues

Meringues

These quick and easy meringues are great! I was in the mood for an easy dessert and I had 2 lemons that needed to be used asap. I just love lemon curd so I thought I would make a quick lemon curd and possibly have this with some vanilla icecream. However why not use up the remaining egg whites to make a quick meringue! Yum! So I made some quick little meringues. They turned out like mini pavlovas. Nice and crunchy how I like it 🙂

Ingredients

  • 2 egg whites (From large eggs at room temp)
  • Pinch salt
  • 1/2 cup caster sugar
  • splash vanilla extract

Method

  1. Preheat oven to 120 degrees celsius fan forced.
  2. Line a baking tray with baking paper.
  3. Using a whisk attachment whisk the egg whites and pinch salt until soft peaks form. (Note make sure mixing bowl is spotlessly clean!)
  4. Add sugar a spoon at a time, until just combined.
  5. After last spoon is added whisk for an extra couple of minutes until thick and glossy and sugar has dissolved fully.
  6. Add the vanilla extract and fold in gently.
  7. Place mixture in a piping bag with a Wilton 1M tip and pipe circles onto baking tray.
  8. Place in oven and reduce temperature to 110 degrees celsius.
  9. Bake for around 1 hour until the meringues are crisp and the base is hollow (when tapped).
  10. Turn oven off and allow to cool.
  11. Store in an airtight container for a couple of weeks. Enjoy!