Creamy-cheesey-chocolatey

Hello all,
Hope you're doing great.

It is time for a new recipe! Yay!
This is my go-to cheesecake. I baked it for my boyfriends family when they were over to my place for the first time, and it was a success. I've made it many times before, so I knew that it would be good.

This cheesecake is creamy, chocolatey and delicious. One of the things I love about it is that you can decorate it however you want. You can add berries or fruits during the summer season, or sprinkles when berries are scarce.

I added berries, some whipped cream and biscuit crumbs for decoration, and I think it looks rather nice.

 

Chocolate Cheesecake

INGREDIENTS

• Digestives, crushed - 200 grams
• Cocoa powder - 2 tablespoons
• Butter, melted - 100 grams
• Cream cheese - 900 grams
• Sugar - 150 grams
• Eggs - 4
• Dark chocolate, melted - 200 grams
• Vanilla powder - 1-2 teaspoons

DIRECTIONS

Preheat the oven to 150°C.

For the base: Crush the digestives into fine crumbs (I use a food processor) and mix with the cocoa powder. Pour the melted butter over the crumbs and mix until all crumbs are moist. Prepare a 24 cm springform cake tin by greasing the sides and lining the base with parchment paper. Press the moist crumbs into the base of the cake tin, flatten with hand or spoon, and then put into fridge.

For the cheesecake filling: Melt the chocolate (I use a double boiler), and allow to cool a little. Mix the cream cheese, sugar and vanilla with a handmixer until smooth and thick. Add one egg at a time and mix in. Do not over mix! Now spoon a little of the cream cheese mixture into the melted chocolate. This will even out the temperatures. Continue in this way until half of the cream cheese mixture is mixed with the chocolate. Then mix it all in.

Pour the filling onto the base. Place the cake tin in a larger baking tin and fill the outer tin with water. Bake in this waterbath for about 50 minutes. The times varies, and depends on your oven. The cake should be wobbly in the middle. Once you've removed the cake from the oven allow it to cool before placing it in the fridge, preferably overnight.

Dress: Joanie Clothing (here)

Hope you all liked this recipe, it really is worth making as it is so delicious. I'm sitting here drooling a bit just as I'm writing everything down.

Have a fantastic day.

Much love,

Three layers of yum

Hello all,
Wow! I'm still here... I'm so sorry I've been silent for so long and without notice. I was super busy and then I just felt like I needed a little break from the blog. But to hopefully make it up to you, I have a recipe for you today.

This recipe is from The Hummingbird Bakery Cookbook by Tarek Malouf. I was actually lucky enough to be able to go to a Hummingbird Bakery Shop in London. I had a chocolate and caramel cake and it was soooo good *drools*.

Today's recipe is a glorified brownie, with three layers of goodness. The bottom is a regular brownie layer, but it isn't quite like my other brownie, it's a bit cakier and not as dense (although still very rich). The middle layer is a classic cheesecake layer with cream cheese, eggs, sugar and vanilla. And to top it off there's a  layer of raspberry cream!

It really is a delicious combination. I adapted the original recipe quite a bit, with different amounts of several ingredients, and I substituted all the icing sugar in the original recipe to regular caster sugar, because I like caster sugar more. The original recipe is out there on the web, just search for it. I will share the recipe with my adaptions.

Cheesecake brownie with raspberry cream

Adapted from The Hummingbird Bakery Cookbook from Tarek Malouf.

Brownie layer

INGREDIENTS

• 200 grams dark chocolate, chopped
• 200 grams butter
• 200 grams sugar
• 3 eggs
• 110 grams flour

DIRECTIONS

Preheat the oven to 175°C. Melt the chocolate in a bowl over hot water. Whisk the butter and sugar thick and fluffy. Add the eggs, one at a time. Add the flour, little by little, until it is all incorporated. Lastly pour the melted chocolate into the batter. Mix well. Pour the batter into a pan that is about 30x20 cm. Even the batter in the pan, and DO NOT bake! Prepare the cheesecake layer.

Cheesecake layer

INGREDIENTS

• 400 grams cream cheese
• 150 grams sugar
• Vanilla powder (to taste)
• 2 eggs

DIRECTIONS

Whisk the cream cheese, sugar and vanilla until a thick batter. Add the eggs, one at a time. Whisk at a  bit higher speed at the end, but be careful not to over beat it. Pour the cheesecake batter over the unbaked brownie batter. Now bake the brownie/cheesecake for 30-40 minutes. Bake until the cheesecake layer is firm, the edges of the cheesecake layer should be golden, but the middle should be pale. Let the brownie/cheesecake cool and then cover and put in the fridge for at least 2 hours (preferably over night).

Raspberry cream layer

INGREDIENTS

• 3 dl whipping cream
• 3 tablespoons vanilla sugar
• 250 grams raspberry

DIRECTIONS

Mix and sieve the the raspberry to get a smooth purée. Whisk the whipping cream with the vanilla sugar until it is firm then add the raspberry purée and mix well but carefully not to lose the air in the whipped cream.

Spread the raspberry cream over the cheesecake layer, and even it with a spatula. Decorate with more raspberries or sprinkles.

The sprinkles are as always from Sweetapolita's Etsy shop.

Hope you are all doing super well and that autumn is treating you good.

I'll be back soon!

Much love,

Long summer days and berry cakes

In Sweden we celebrate Midsommar (=Midsummer) at the time of the summer solstice. It's an important festivity in Sweden, only rivalled by Christmas really. I enjoy Midsommar very much, not so much because it finally means some warmer weather but because it is the longest day of the year (on the northern hemisphere). Where I live, the sun doesn't even set, giving us a full 24 hours of daylight - I love it!

Dress: Fleet Collection

Another thing that I enjoy about Midsommar are the berries. And for the celebration of Midsommar cake is a necessity, so what better than a cake filled with juicy delicious berries!

For Midsommar this year I made a No-Bake Berry Cheesecake, and I topped it with fresh berries. Oh how I love berries!

NO-BAKE BERRY CHEESECAKE

INGREDIENTS

• 1 package of Oreos (154 grams)
• 50 grams butter, melted
• 300 grams cream cheese
• 250 grams ricotta cheese
• 4 dl heavy cream (whipping cream)
• 120 grams sugar
• 250 grams raspberries
• 250 grams bilberries (or blueberries)

DIRECTIONS

Crush the Oreos to crumbles and add the melted butter to it. Press the Oreo crumbles into a round pan (preferably a springform pan). Put into freezer while preparing the rest.

Cook the berries (can cook them together as they will be mixed) and purée it.

Whisk together the cream cheese, the ricotta cheese, the heavy cream and the sugar until it thickens. Add the berry purée and whisk until it is evenly distributed. Pour onto the Oreos in your pan and freeze for a minimum of 6 hours, preferably over night.

Remove from freezer 20 minutes before serving.

Much love!