Favourite Cheesecake Recipes: Bulla Thickened Cream Baked White Chocolate Cheesecake

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

Bulla White Chocolate Cheesecake decorated with chocolate squares, silver cachous and fresh raspberries


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 

Favourite Cheesecake Recipes: Pumpkin Custard Cheesecake

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.

You can’t beat the rich golden colour of this Pumpkin Custard Cheesecake.
Simply add some crushed nuts to the top to serve.

Ingredients:


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

 Pumpkin cheesecake filling:
  • 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

  

Method:

  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.

 


Favourite Cheesecake Recipes: Chocolate Chip Peanut Butter Cheesecake Bites

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!

Peanut butter + choc chips in a cheesecake = perfect match!


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…


Favourite Cheesecake Recipes: Cheesecake in a shot glass

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!”

Cheesecake in a shot glass – the perfect party treat for people to eat as they mingle


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…

What’s the best cake to make for a guy?

It’s always tricky working out the best way to give someone a good send off when they leave a job. Whilst gifts are great (and I promise I will dedicate another whole blog post – or ten to the best leaving gifts), cake is essential. The hardest bit is deciding what sort of cake to cook/purchase.

In the same way that buying gifts for men is a challenge, cooking the appropriate cake for a guy can also be a bit of a conundrum. Whilst women’s hearts melt for cute cupcakes and pink icing, this doesn’t always work for dudes.  

My last challenge was for a blokey bloke’s leaving do, so the Victorian Sponge just didn’t cut it. Given that he likes beer, port, cognac, and pretty much all other alcoholic drinks known to man, a Baileys Cheesecake struck me as the most appropriate option (after ruling out a Guinness Cheesecake).

The below cheesecake recipe derives from a favourite family recipe that originally started life as a lemon cheesecake. The beauty of this recipe is that you can pretty much adapt the 1/3 cup of Baileys to be 1/3 of a cup of anything you like (although I wouldn’t recommend Guinness) e.g. lemon juice, orange juice, lime juice, or another liqueur of your preference. No baking is required and you can even make this one the day before for extra flavour – enjoy!

Base:

125g melted butter

250g pack of sweet biscuits – I love Arnott’s malted milk, but Arnott’s Ginger biccies are also delicious for a stronger flavour.

Filling:

250g of cream cheese (leave out of the fridge for half an hour or so to soften)

400g can of sweetened condensed milk

1/3 cup of Baileys (or another magic ingredient of your choice for flavour)

1 teaspoon of gelatine powder

1 tablespoon of water

What to do:

1.    Crush biscuits finely (by hand or in a food processor) and mix in melted butter

2.    Press biscuit mixture into a lightly greased dish ensuring that the base and sides are evenly covered. Refrigerate for 30 mins (or until firm) to set base.

Tip: You can use a flat-bottomed object such as a glass or jar to press mixture down firmly.

3.    Filling – Beat cream cheese with electric beaters until soft and smooth. Add condensed milk and Baileys. Continue beating the mixture until smooth.

Tip: If you are using lemon, lime or orange juice for a citrus-flavoured cheesecake, grate a little rind into the mixture for added flavour.

4.    Mix gelatine with water and then add to the cream cheese mixture, ensuring it is thoroughly combined.

5.    Pour the filling into the base and refrigerate until set – will take a couple of hours or can be left in fridge overnight.

Will keep in the fridge for a couple of days, covered (if it lasts that long!).

Wishing you all the best in your new job, Christian!

If you love cooking, check out some of Mr Gift’s great cooking and kitchen and gift ideas