Category Archives: Cheesecakes

Pina coconuta

Recipe#27: coconut pineapple cheesecake

Pina Coconuta

“A slice of cake never made anyone fat” (J. Ray)

Ingredients

Crust:

200 gr butter biscuits

80 gr (1/3 cup) melted butter

Cream:

250 gr (1 cup) mascarpone

200 ml (¾ cup) light cream

2 eggs

100 gr dry grated coconut

3 tbsp granulated white sugar

Topping:

canned pineapple

Directions

Crust: Crush the cookies. Add the melted butter. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl beat the eggs. Add the mascarpone and mix until creamy. Fold in the light cream, the coconut, and the sugar until smooth.

Put the cream on the crust. Bake at 180° (350 F) for 30 minutes. Let it cool and garnish with the pineapple. Put the cake in the fridge for 4 hours.

Cheers,

A&J

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Speculoosation

Recipe#26: speculoos cheesecake

Speculoosation

“You can’t buy happiness, you can bake it”

Ingredients

Crust:

250 gr speculoos biscuits

80 gr (1/3 cup) melted butter

1 tbsp honey

Cream:

240 gr (1 cup) cream cheese

150 gr (¾ cup) greek yogurt

2 eggs

40 gr (1/5 cup) granulated white sugar

1 tsp vanilla extract

Topping:

few crumbled speculoos biscuits (the more, the sweeter)

Directions

Crust: Crush the cookies. Add the melted butter and the honey. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl whisk together the cream cheese and the greek yogurt. Add the sugar, the eggs and the vanilla extract. Mix until creamy.

Put the cream on the crust. Bake at 180° (350 F) for 15 minutes. Let it cool and put in the fridge for half a day.

Just before serving, garnish with the crumbled speculoos biscuits.

Cheers,

A&J

Summer lust

Recipe #21: American Cheesecake

Nadia, thank you. This heavenly cheesecake made our summer!

Summer lust

“Sometimes I wrestle with my inner demons. Other times we just hug and eat cheesecake!”

Ingredients

Crust:

300gr graham crackers (digestive biscuits)

100gr (½ cup) butter

1 tsp honey

a sprinkle of cinnamon

Cream:

300gr (1 ¼ cup) robiola cheese

200gr (¾ cup) ricotta cheese

150gr (½ cup + 1tbsp) cream

50gr (¼ cup) white yogurt

120gr (½ cup) sugar

3 eggs

Topping:

100gr jam or preserve (strawberry, raspberry or mixed berries, whatever you love most!)

1 cup of mixed berries to garnish (optional)

Directions

Crush the graham crackers and mix them with the melted butter, the honey and a sprinkle of cinnamon.  Pour the mixture in a 22cm (9 inch) pan and gently press it using your fingers. Make sure you form an even bottom layer and edges of about 3cm (2 inches).  Put the crust in the fridge for 20 minutes.

In the meantime you can prepare the cream: whisk together the cheeses, the cream and the yogurt. Add the sugar and the eggs (already slightly beaten separately).

Pour the cream on the crust and bake for about 50 minutes at 160° (320F).

Let the cheesecake cool for a couple of hours then refrigerate overnight.

Just before serving, spread the jam on the top and garnish with the mixed berries.

We guarantee that not even a crumb will remain but, just in case, make sure you store it in the fridge!

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J

Oh my goodness!

Recipe#14: white chocolate cheesecake

IMG_2007

“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” (Hedy Lamarr)

Ingredients

Crust:

200 gr digestive cookies

100 gr dark chocolate

80 gr melted butter

Cream:

240 gr cream cheese

170 gr greek yogurt (no fat)

40 gr sugar

2 eggs

1 tbsp vanilla extract

300 gr white chocolate

Directions

Crust: Crush the cookies. Add the melted dark chocolate and then the melted butter. Put the mixture in a 22 cm (9 inches) baking tin and let it cool in the fridge for half an hour.

Cream: In a bowl mix the cream cheese and the greek yogurt. Add the sugar, the eggs and the vanilla extract. Add the melted white chocolate. Mix until creamy.

Put the cream on the crust. Bake for 15-20 min. Let cool and put in the fridge for half a day.

Cheers,

A&J