Category: Cheesecake

Friday 6 March is White Chocolate Cheesecake day, so here is a delicious White Chocolate Cheesecake recipe from Bulla…

Ingredients:

Serves: 4-6

Cooking time: 1 hour and 15 mins
• 200g shortbread biscuits, crumbed
• 100g butter, melted
• 250g cream cheese, softened
• 2 x 300ml Bulla Thickened Cream
• 4 eggs
• 2 tsp vanilla bean extract
• 200g white chocolate, melted
• 30g silver cachous (decorative sugar balls)
• 100g raspberries to serve

Method:
(pre-heat oven 140c)
1. Combine the biscuit crumbs together with the melted butter and mix well.
2. Press the mixture into the base of a lined 24cm spring form tin. Refrigerate until firm.
3. Beat the cream cheese until soft and creamy.
4. Gradually beat in the Bulla thickened cream until well combined.
5. Whisk in the eggs and vanilla until well combined.
6. Finally fold through the cool melted white chocolate.
7. Pour the mixture over the biscuit base and bake in the pre-heated oven 150c for 1 hour and 15 minutes. Remove from oven and cool (centre may feel soft but will be firm when cool).
8. Spread the extra melted chocolate in a thin layer on to a large piece of baking paper and sprinkle evenly with the silver cachous.
9. Cut chocolate into small rectangles approx 7 -8 cm high and 5 cm wide.
10. Release the cheesecake from the tin and place onto a serving platter and arrange the chocolate squares decoratively around the edge.
11. Garnish with the fresh raspberries and serve with a dollop of Bulla Double Thickened cream.

Tips:

• White chocolate maybe replaced with dark chocolate and vanilla maybe replaced with coffee or your favourite liqueur.

This recipe was kindly shared with us by Bulla Dairy Foods. Bulla is one of Australia’s oldest family owned dairy companies, proudly making dairy products in country Australia for six generations. The company is continually evolving its time-honoured traditions to bring families nothing but the best. Bulla is dedicated to making products with more care, craftsmanship & passion from only the freshest milk and cream. Made with care by three families since 1910. Bulla is proud to hold the Australian license to create Cadbury Marvellous Creations Ice Creams and works alongside Cadbury in creating this delicious range, among others, in frozen form.
http://www.bulla.com.au 

Pumpkin is a vegetable. Using pumpkin in a dessert makes it healthy, right???

Well, that’s what I’m going with when it comes to this delicious Pumpkin Custard Cheesecake recipe from Dianne Ward.

“I love cooking with vegetables with my desserts – it makes me feel like I’m adding a little bit of goodness. The measurements with this recipe are a bit fluid!  So go with your instincts.   Please also remove the cake from the oven whilst it still has an inviting wobble in the centre,” says freelance writer and food blogger, Dianne.

Ingredients:

• 1.5 cups plain flour
• 3/4 cup ground almonds
• 3 tablespoons of soft butter
• 3/4 cup sugar

• 1.5 cups finely pureed cooked pumpkin
• 1 block of cream cheese at room temperature
• 3/4 cup sugar or to your taste
• 2 tsp cinnamon
• 2 tsp chinese 5 spice
• 2 eggs
• rind of one organic lemon

1. Preheat oven to 180 degees Celsius. Grease a 19cm x 19cm square pan.
2. Place flour, ground nuts, sugar in a bowl and mix well.  Add butter and rub in with finger tips.  Add a little water to bring together if needed. Place in pan.
3. For the topping place your pumpkin puree, cream cheese, sugar, lemon rind and spices and a food processor and process until the mix is silky smooth. Pour on top of base.
4. Bake for about 30 mins. It may need longer but remember to leave it a little wobbly in the centre.

Tip:
To serve, you could sprinkle some crushed nuts or cinnamon sugar on top of the cheesecake and add some cream or ice cream on the side.

This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.

Peanut butter – good. Cheese – good. Cake – good.

Unless you’re allergic to peanuts, this Chocolate Chip Peanut Butter Cheesecake recipe ticks all the flavour boxes. In fact, I’m a little disappointed I haven’t discovered peanut butter cheesecake sooner!

Ingredients:

• 1 cup crushed chocolate biscuits
• 4 tablespoons melted butter
• 1/2 teaspoon gelatin
• 225g cream cheese, room temperature
• 200g sweetened condensed milk
• 1/4 cup peanut butter
• 1/2 cup mini chocolate chips

Method:

1. Mix cookie crumbs with butter and press into an 8×8-inch square dish.
2. Combine gelatin with 1 tablespoon of water and let sit 5 minutes.
3. Meanwhile, beat cream cheese, condensed milk and peanut butter.
4. Microwave gelatin 20 to 30 seconds to melt and beat into the cream cheese mixture. Stir in the chocolate chips.
5. Pour batter into the dish and freeze for 20 minutes. Cut into bite-size squares.

This recipe was kindly shared with us by Sydney Heaters & Pizza Ovens – sydneyheaters.com.au. Endorsed by top Australian chefs, the Alfresco Wood-Fired Pizza Oven lets you escape the kitchen and entertain your guests. Cook everything from pizzas to roasts to breads and desserts. It’s easy to clean with no mess and no fuss. Attractive and efficient, you can take your cooking to a whole new level as the even heat ensures perfect cooking. With over 25 years industry experience, they know their pizza ovens and can help you make the right decision for your outdoor cooking experience.

Have you had peanut butter in sweet dishes before? We’d love your thoughts – please comment below…

Baked vs. no-bake, lemon, chocolate, strawberry, vanilla – there are so many different variations of cheesecake. Cheesecake is such a versatile treat – a pick-me-up with a coffee or a delicious dessert after dinner.

This is Dianne Ward’s version of a quickie cheesecake. Dianne says, “Whilst I love a good slab of traditional-style cheesecake anytime, I find that this little treat is so easy to whip up.  Ten to 15 minutes should do it. Maximum flavour, minimum faffing about. Bring out a tray of these at your next dinner party and I’m sure you will be very popular!”

Ingredients:

Filling:

• 1 x 250g block of cream cheese
• 1 x 400g tin of sweetened condensed milk
• Juice of 2 lemons

“This is DELICIOUS and never fails to work out perfectly every time.  The base consists of the combination of walnuts and dates – you could of course use any nuts that you have in your larder or a combination.  It blends into a sticky crunch and a perfect foil for the soft and luscious sweet cream cheese,” says Dianne.

Base:

• 2 cups of walnuts
• 1 cup of dates
• Topping:
• Simply mash up some fresh or frozen berries until pulpy to dollop on the top.

Method:

1. Blend the nuts and dates together to a sticky crumbly mass and set aside. It actually comes together well enough that if you want to squidge it together to form a base, that is ok.
2. For the filling put the cream cheese into a food processor and blend until smooth.  Add condensed milk and blend until mixed and creamy smooth.
3. Add the juice and blend again until smooth.  You will see the mix thicken instantly.
4. Grab 8 shot glasses (or larger glasses but it will of course make less) and divide base amongst the glasses, then add filling.
5. Top with your berries. Exquisite. 

Tips:

• You could also add a little of your favourite liqueur into the topping
• Serving alternatives – simply layer your cheesecake with fresh berries and the nut base.

 Check out our other cheesecake recipes here…

This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.


What’s your favourite type of cheesecake? We’d love your thoughts – please comment below…