White Chocolate Cheesecake

Ingredients:

1/2 cup butter

2 cups vanilla wafers, crushed

1 oz. white chocolate, grated

1/2 cup sugar; divided

5- 8 oz. cream cheese

3 tablespoons creme de cassis

1/8 teaspoon salt

4 large eggs and 2 large egg yolks

4 oz. white chocolate, and shaved

2 cups sour cream

1 teaspoon almond extract

Directions:

Crust:

Melt butter in a saucepan on low heat, add wafer crumbs, white chocolate, and 1/4 cup sugar. Blend well. Press on two sides and bottom of 9 inch spring form pan.

Filling:

Combine cream cheese and ¼ cup sugar and beat with mixer until soft. Add creme de Cassis and salt and continue beating. Add eggs slowly, one at a time, on low speed. Do not over beat. Fold in white chocolate. Pour mixture into prepared pan and bake at 350° for 60 minutes or until lightly browned and firm in the middle. Let stand for 10 minutes.

Topping:

Combine sour cream, sugar and almond extract and blend until smooth. Spread over top of cake and bake 10 minutes more at 350°.

Traditionally, cheesecakes are served cold so go ahead and put your new white chocolate cheesecake into the refrigerator. Chill for at least four hours before serving.

Once the chilling time has passed, be sure to remove the cheesecake from the fridge and let it sit on the counter for about ten minutes prior to slicing. It just makes it a little easier to slice if it is not so cold. Serve with Passionfruit Sauce.

Strawberry Buttercream Frosting Cupcake

Ingredients: 

1 cup butter 

1 package (2 pounds) powdered sugar 

heaping 1/3 cup pureed strawberries 

1 tsp vanilla 

strawberry shavings for garnish

Directions:

Cream the butter until light and fluffy. With continuous mixing, add a bit of the powdered sugar (add some of the strawberry puree if it gets too thick). Keep adding the sugar in small increments until completely blended with the butter. 

Add the remainder of the strawberry puree and the vanilla. If the frosting is still thick, add some champagne! Add strawberry shavings on top of the frosted cupcake for a decadent treat!

Happy baking!

No-Bake Raspberry Cheesecake

Ingredients:

Cream cheese, 8 oz. 

Frozen or fresh raspberries, 3 cups

Cheesecake pudding mix, 1 box

Frozen whipped cream (thawed), 12 oz.

Melted butter, 1/2 cup

Crumbs of graham crackers, 3 cups

Procedure:

Blend the cracker crumbs and the melted butter. Use a fork to combine well and press at the bottom of a pan. Then, bake the mixture for at least 10 minutes. Cool the crust and set aside.

Meanwhile, use a food processor to prepare the filling. Combine the pudding mix, raspberries and the cream cheese. Process well until the mixture turns smooth and creamy. Add in the whipped cream and mix some more.

Spread the filling into the crust. Put the cheesecake into the freezer for a maximum of 2 hours. Prior serving the cake, thaw for one hour and top with whipped cream and slices of raspberries. frozen or melted.

Have a great time making these delightful cakes that the whole family will love. With the simple instructions and ordinary ingredients in the recipes, you will definitely enjoy preparing these cakes. 

Dirt Cake Recipe

Ingredients:

A few pieces of gummy worms

16 oz. of cream-filled chocolate cookies, crushed

8 oz. of cream cheese, softened

Softened butter, 1/2 cup

1 cup, confectioners sugar

1 teaspoon, vanilla extract

8 oz. chocolate pudding

3 cups, whole milk

12 oz. whipped cream, thawed

Preparation:

Cream the sugar, cream cheese, butter and vanilla. Mix these ingredients well until they have become smooth and fluffy in texture. Then, use a separate bowl to combine the pudding mix and the milk. Blend in the cream cheese mixture and the whipped cream.

Afterwards, put 1/3 of the crushed cookies and half of the pudding mixture to the bottom of the pan. Keep doing the same pattern until you have used up all the crumbs of cookie and the pudding mixture. Refrigerate the mixture for 8 to 12 hours. A few minutes before serving, decorate the top portion of the cake with some flower-shaped candies and gummy worms.

If you wish, you could use a plastic flowerpot to put the mixture. This will make the presentation quite adorable, which makes the mixture appear like soil with some gummy worms on top.

Mango Cake Recipe

Ingredients:

17 g Gelatin Powder

60 g Hot Water

350 g Whipping Cream

3 Tbsp Icing Sugar

300 g Mango Puree 

1 Tbsp Rum

200 g Cubed Mango 

150 g mango puree 

2 Tbsp piping gel

Method:

In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.

In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.

Use an 8 inch round cake ring or a cake tin with removable base or springform tin, place a layer of cake and pour in mango mousse. Add half the mango cubes and cover them with some mousse. Lay another cake layer, add the remaining mango cubes and pour the remaining mousse. Make sure the mousse covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring.

After the mousse has set and the ring removed, make mango puree topping. Blend mango puree together with piping gel add more piping gel if a thicker consistency is desired, and pour on top of the set mousse carefully. Serve and enjoy.

Boiled Fruit Cake

Ingredients:

250g plain flour

½ cup Self raising flour

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

Preparation:

Put all above ingredients into a saucepan and bring to the boil, stirring occasionally.

Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda.

Empty into a bowl and stand overnight.

Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt.

Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours for 4 hours, depending on your oven.

Chocolate Cheesecake Recipe

Ingredients:

Crust:

1 cup chocolate graham cracker crumbs

3 tablespoons melted butter

2 tablespoons sugar

Cheesecake:

32 ounces cream cheese, softened

1/2 cup heavy whipping cream

4 tablespoons butter, softened

1 1/3 cups sugar

2 teaspoons vanilla extract

4 eggs

6 ounces bittersweet chocolate, melted and cooled to just above room temperature.

6 ounces white chocolate, melted and cooled to just above room temperature.

Glaze:

8 ounces semi-sweet chocolate, chopped

3/4 cup butter

1 1/2 tablespoons light corn syrup

Directions:

Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

Preheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

Bake 50-70 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

Glaze:

melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool.

Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Store in refrigerator.

Cinnamon Swirl Bread

Ingredients:

2 packages fast rise yeast

2 cups scalded 2% low-fat milk

1/4 water (80 – 110°)

1/2 cup sugar

2 eggs

1 cup butter flavor shortening 

unsalted butter

7-1/2-8 cups all-purpose flour

1/2 teaspoon salt

melted butter or margarine

cinnamon

sugar

Instructions:

Combine all bread ingredients in large mixer bowl and beat for three minutes at medium speed. Pour batter into greased and floured loaf pan.

Combine sugar and cinnamon and cut in cold butter until crumbly. Sprinkle over batter and swirl lightly to marble.

Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Remove from pan immediately. Serve.