I bought this huge jar of Almond Butter from Costco and tried it on toast a couple times but always went back to peanut butter. So this jar of Almond Butter sat in the cupboard unused and I thought I might as well make use of it somehow. I made a Peanut Butter Cheesecake with Marshmallow Frosting before, so I thought I could do something similar with this butter. It turned out quite well, especially with the rich chocolate ganache and toasted almonds on top. It makes for the perfect dessert!
Almond Butter Cheesecake with Chocolate Ganache (Adapted from Spoon Fork Bacon, Lemony Thyme and Oh Sweet Day)
Makes: One 9-inch cheesecake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 3-4 hours
150g Slivered Almonds, Toasted
85g Unsalted Butter, Cold & Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt
Almond Butter Filling
500g Cream Cheese, Softened
360g Almond Butter
140g Icing Sugar, Sifted
130ml Sour Cream
130ml Thickened Cream
230ml Thickened Cream
115g Dark Chocolate, Finely Chopped
115g Semi-Sweet Chocolate, Finely Chopped
50g Slivered Almonds, Toasted
1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.
2. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.
Almond Butter Filling
3. In a stand mixer, beat the cream cheese and almond butter until it’s well combined.
4. Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.
5. Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.
6. In a heatproof bowl, mix together the finely chopped chocolate and set aside.
7. In a saucepan, over medium heat, bring the cream to a light boil.
8. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.
9. Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.
10. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.
This is one of my favourite baked cheesecake recipes. It has a crunchy hazelnut base, a layer of black sesame filling, a layer of green tea filling, a green tea powder on top and it doesn’t feel very rich like some cheesecakes are. I’m so glad I found this recipe on Oh Sweet Day, who has some amazing looking recipes that I can’t wait to try too.
Green Tea & Black Sesame Cheesecake (by Oh Sweet Day)
Makes: One 8-inch Cake
Preparation Time: 10 minutes
Cooking Time: 1 hour 40 minutes
Passive Time: 1 hour plus overnight
Hazelnut Shortbread Crust
150g Hazelnuts, Toasted
85g Unsalted Butter (Cold), Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt
Green Tea & Black Sesame Cheesecake
450g Cream Cheese, Softened
210ml Sour Cream, Room Temperature
180g Caster Sugar
1 tbsp Vanilla Extract
2 Large Eggs, Room Temperature
4 tbsp Matcha Green Tea Powder (27g)
45g Black Sesame Powder
1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
2. Roughly chop the hazelnuts and then add to the food processor.
3. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
4. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.
5. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
6. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.
7. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.
9. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.
10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
During this time of year, I’m always in the mood for something with a little bit of kick. So sprinkle of liqueur in this and that recipe. I found this very delicious looking Baileys Cheesecake recipe from the BBC Food website but made a few tweaks to my liking. Read; more Baileys. Of course adding a hazelnut praline mix (from Martha Stewart) on top because obsessively nearly everything I make also needs some nuts or a bit of crunch.
Makes: 1 cheesecake and 1 1/4 cups of praline
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours
250g digestive biscuits (Arnott’s Marie)
600g cream cheese
50ml Baileys or other Irish cream liqueur
100g icing sugar
300ml double cream
100g dark chocolate, grated
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt
1. Blend or crush the biscuits and place in a medium sized bowl.
2. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.
3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
5. Whip the cream in a separate bowl until just reaches stiff peaks.
6. Fold in the whipped cream and the grated chocolate until smooth.
7. Spoon evenly onto the biscuits and refrigerate for another two hours.
1. Place the hazelnuts onto a baking tray and toast until just golden.
2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.
3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.
4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.
1. Before serving, take the cheesecake from the fridge and remove the tin.
2. Whip the cream until just stiff peaks and decorate onto cheesecake.
3. Sprinkle the hazelnut praline mix on top and serve.
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!
Makes: 9-inch Cheesecake
Total Time: 2 hours + overnight fridge chilling
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted
680g cream cheese, softened
1 cup peanut butter, smooth and unsweetened
1/2 cup sugar
2 tbsp condensed milk
2 large eggs
2 tsp vanilla extract
4 large egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract (If frosted and served within a few hours)
1. Preheat the oven to 170° C (350° F).
2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
I wanted to try these mini baked Cheesecakes from Junior’s, which is a popular Cheesecake store in New York. I hadn’t used this book in a while as I dislike the sponge base, I prefer the biscuit base and most if not all of the recipes in the Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake are in fact sponge based.
I made a Peanut Butter Cheesecake from this book and it turned out quite well, but wasn’t fond of the sponge cake base. I like the crunch and butteriness of the crumbed biscuits. The actual recipe calls for Raspberry puree, but I only had a packet of mixed assorted frozen berries (Raspberries, Blueberries and I think a few Black currents) but works quite well anyway. I’ve left the American measurements as is from the recipe book but added in the commonly used Australian measurements so you don’t have to!
Little Fella Raspberry Swirls
Makes 13 Little Fellas
6 ounces (about 2/3 cup/170g) dry-pack frozen whole raspberries (unsweetened, not in syrup) thawed and drained well
Two 8-ounce packages cream cheese (only full fat) at room temperature (Roughly 450g)
2/3 cup sugar (I reduced it to 1/2 cup)
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
1/2 cup heavy or whipping cream
13 fresh raspberries (large, pretty ones) (I didn’t have any of these at the time)
1. Preheat the oven to 350 F (176 C). Line 13 standard muffin cups with silicone, foil, parchment or paper lines. (If you have only 12, use a custard cup for the thirteenth one)
2. Pulse the thawed raspberries in your food processor until smooth (you need 1/3 cup of puree). Set aside.
3. Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer seed to medium and beat in the remaining 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it’s completely blended. Be careful not to overmix!
4. Divide the batter among the 13 muffin cups (fill each one almost up to the top). Drop a heaping teaspoon of the raspberry puree in the centre of each cup, pushing it down slightly into each little cake as you go. Using a thin, pointed knife, cut through the batter a few times, just until the raspberry swirls appear (do not mix in the puree completely or the cakes will turn pink and the swirls will disappear).
5. Place the muffin tin in a large shallow pan and pour hot water in until it comes about 1 inch (2.54cm) up the sides of the tin. Bake the cakes until set and the centres are slightly puffy and golden with red raspberry swirls, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack and let cool for 2 hours. Cover the cakes with a plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.
6. To remove the cakes, lift them out the cups with your hands ad peel off the liners. Place the cakes, top side up, on a serving platter or individual dessert plates. Top each with a raspberry and refrigerate until ready to serve. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the fresh berries, then wrap and freeze for up to 1 month.
I like this recipe but it sure does take a seemingly long time to get any results.
Letting these babies cool for 2 hours felt like forever since I did it at night, and waiting another 1 hour in the freezer before placing it in the refrigerator for storage. So really what seemed like a short prep time, the waiting can be excruciating if you really had a cheesecake craving that night.
The water bath is a bit troublesome if you’ve never done it before. I also probably didn’t have a high enough pan to place my muffin trays on in order for the water to be high enough to reach 2.5 cm. Mine was probably around 1.5cm at most. So I have a feeling I may have over baked it, as I did leave it in the oven too long.
For that haven’t tried a well done one, you’d still be hard pressed to see any faults. Apart from the sullen appearance. You still get a nice cream cheese flavour, along with a touch of berry flavour. I wish I added more puree to be honest, or maybe my frozen berries weren’t very flavourful so I’ll give it another shot and see how those turn out. Overall, it’s a good recipe, I enjoyed the end results even though I know it wasn’t at all perfect (or even close). It doesn’t have a sponge or biscuit base at all. It’s more like a cheesecake muffin so if the the base is something you can’t live without you could probably add a biscuit base to a separate muffin tray (paper), let it set in the fridge and then once the cheesecakes are cooled, peel it off (if you put it in cups) and just place it on top of the base. I’m sure it’ll add a nice crunchy texture to it all.
- Matcha White Chocolate Hot Cross Buns
- Marmalade Custard Cake
- Lychee Chiffon Cake
- Green Tea Crème Brûlée
- Mint Choc Chip Cookies
- Almond Butter Cupcakes with Almond Buttercream
- Lychee & White Chocolate Macarons
- Ginger & Orange Melting Moments
- Black Tea Cupcakes with Honey Buttercream Frosting
- Caramel Apple Beer Bread