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I love the tartness of raspberries and it works so well with desserts to balance the the sugar out and to cut out the richness of something like a cheesecake. That’s why this Raspberry Swirl Cheesecake is fantastic, even though it’s so more filling than a cheesecake I would normally make, because of the raspberry flavour coming through it makes for a perfect combination. I found this recipe on A Farmgirl’s Dabbles and saw that amazing swirl pattern that I just had to try it for myself. Came out looking great!

Raspberry Swirl Cheesecake (adapted from A Farmgirl’s Dabbles)
Makes: One 9-inch Cheesecake
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Passive Time: 7 hours+

Ingredients
Crust
250g Digestive Cookies
110g Unsalted Butter, Melted

Raspberry Puree
170g Raspberries
30g Caster Sugar

Cream Cheese Filling
1kg Cream Cheese, Room Temperature
220g Caster Sugar
1/8 tsp Salt
1 tsp Vanilla Extract
4 Large Eggs, Room Temperature

Boiling Water for the Water Bath

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Method
1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.

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2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.

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3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.

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4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.

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5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.

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6. Add in the caster sugar and mix until combined, then set aside.

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7. Preheat the oven to 175°C.
8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.

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9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.

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10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.

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11. Pour the cream cheese filling into the prepared springform pan.

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12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.

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13. For the water bath, boil a medium pot of water.
14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.

15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.

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16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
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Raspberry Swirl Cheesecake
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Amazing looking and tasting cheesecake with a lovely raspberry flavour coming through. Serve with fresh raspberries and raspberry puree for that added raspberry flavour punch.
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Raspberry Swirl Cheesecake
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Amazing looking and tasting cheesecake with a lovely raspberry flavour coming through. Serve with fresh raspberries and raspberry puree for that added raspberry flavour punch.
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Ingredients
Crust
  • 250g Digestive Cookies
  • 110g Unsalted ButterMelted
Raspberry Puree
  • 170g Raspberries
  • 30g Caster Sugar
Cream Cheese Filling
  • 1kg Cream CheeseRoom Temperature
  • 220g Caster Sugar
  • 1/8tsp Salt
  • 1tsp Vanilla Extract
  • 4 Large EggsRoom Temperature
Water Bath
  • Boiling Water
Servings: 9-inch Cheesecake
Units:
Instructions
  1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.
  2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.
  3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.
  4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.
  5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.
  6. Add in the caster sugar and mix until combined, then set aside.
  7. Preheat the oven to 175°C.
  8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.
  9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.
  10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.
  11. Pour the cream cheese filling into the prepared springform pan.
  12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.
  13. For the water bath, boil a medium pot of water.
  14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.
  15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.
  16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
Recipe Notes

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  • You can use raspberry cookies instead to make the crust which makes for an amazing raspberry+raspberry combo.
  • If you don't have a large roasting pan to fit the springform pan, an alternative is to use a deep baking tray and fill it with boiling water and place in on a rack below the cheesecake.
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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

Ingredients
Almond Crust
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

Chocolate Ganache
230ml Thickened Cream
115g Dark Chocolate, Finely Chopped
115g Semi-Sweet Chocolate, Finely Chopped
50g Slivered Almonds, Toasted

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Method
Almond Crust
1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.

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2. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.

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Almond Butter Filling
3. In a stand mixer, beat the cream cheese and almond butter until it’s well combined.

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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.

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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.

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Chocolate Ganache
6. In a heatproof bowl, mix together the finely chopped chocolate and set aside.

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7. In a saucepan, over medium heat, bring the cream to a light boil.

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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.

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Decoration
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.

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10. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.

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Almond Butter Cheesecake with Chocolate Ganache
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A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Almond Butter Cheesecake with Chocolate Ganache
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A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Servings Prep Time
19-inch Cheesecake 15minutes
Cook Time Passive Time
1hour 3-4hours
Ingredients
Almond Crust
  • 150g Slivered AlmondsToasted
  • 85g Unsalted Butter (Cold)Cubed
  • 125g Plain Flour
  • 75g Caster Sugar
  • 3/4tsp Salt
Almond Butter Filling
  • 500g Cream CheeseSoftened
  • 360g Almond Butter
  • 140g Icing SugarSifted
  • 130ml Sour Cream
  • 130ml Thickened Cream
Chocolate Ganache
  • 230ml Thickened Cream
  • 115g Dark ChocolateFinely Chopped
  • 115g Semi-Sweet ChocolateFinely Chopped
  • 50g Slivered AlmondsToasted
Servings: 9-inch Cheesecake
Units:
Instructions
Almond Crust
  1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.
  1. 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
  1. In a stand mixer, beat the cream cheese and almond butter until it's well combined.
  2. 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.
  3. 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.
Chocolate Ganache
  1. In a heatproof bowl, mix together the finely chopped chocolate and set aside.
  2. In a saucepan, over medium heat, bring the cream to a light boil.
  3. 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.
Decoration
  1. 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.
  2. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.
Recipe Notes

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  • If you would like to turn this cheesecake into a no-bake cheesecake, in a food processor blend 300g digestive biscuits take out and place into a medium sized bowl. Add 90g melted unsalted butter and mix to combine. Press mixture into the lined pan and refrigerate until set.
  • You can also substitute all the almonds for peanuts, to make a lovely peanut butter cheesecake.
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IMG_2236-1
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

Ingredients
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

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Method
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.

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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.

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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.

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5. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.

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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.

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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.
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8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.

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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.

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10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
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Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Ingredients
Hazelnut Shortbread Crust
  • 150g HazelnutsToasted
  • 85g Unsalted Butter (Cold)Cubed
  • 125g Plain Flour
  • 75g Caster Sugar
  • 3/4tsp Salt
Green Tea & Black Sesame Cheesecake
  • 450g Cream CheeseSoftened
  • 210ml Sour CreamRoom Temperature
  • 180g Caster Sugar
  • 1tbsp Vanilla Extract
  • 2 Large EggsRoom Temperature
  • 4tbsp Green Tea Powder
  • 45g Black Sesame Powder
Servings: 8-inch Cake
Units:
Instructions
Hazelnut Shortbread Crust
  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.
  1. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
  2. 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.
Green Tea & Black Sesame Cheesecake
  1. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
  2. 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.
  3. 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.
  4. Pour the black sesame batter into the pan. Then pour the green tea batter on top.
  5. 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.
  6. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
Recipe Notes

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  • Instead of pouring the green tea batter on top of the black sesame layer. You can try dolloping the green tea mixture and use a knife to swirl the green tea around.
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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.

Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline

Makes: 1 cheesecake and 1 1/4 cups of praline

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours

Ingredients
Cheesecake
110g butter
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

Toppings
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt

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Method
Cheesecake
1. Blend or crush the biscuits and place in a medium sized bowl.

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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.

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3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.

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4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.

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5. Whip the cream in a separate bowl until just reaches stiff peaks.

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6. Fold in the whipped cream and the grated chocolate until smooth.

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7. Spoon evenly onto the biscuits and refrigerate for another two hours.

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Hazelnut Praline
1. Place the hazelnuts onto a baking tray and toast until just golden.

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2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.

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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.

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3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.

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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.

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Decorating

1. Before serving, take the cheesecake from the fridge and remove the tin.

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2. Whip the cream until just stiff peaks and decorate onto cheesecake.

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3. Sprinkle the hazelnut praline mix on top and serve.

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Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
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Rating: 5
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The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
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Rating: 5
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The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
1cheesecake 20minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
Cheesecake
  • 110g Butter
  • 250g Digestive BiscuitsArnott's Marie
  • 600g Cream CheeseSoftened
  • 50ml Baileys Irish Cream
  • 100g Icing Sugar
  • 300ml Double Cream
  • 100g Dark ChocolateGrated
Toppings
  • 350ml Double Cream
  • 85g Caster Sugar
  • 25ml Water
  • 60g HazelnutsBlanched
  • 1/4tsp SaltCoarse
Servings: cheesecake
Units:
Instructions
Cheesecake
  1. Blend or crush the biscuits and place in a medium sized bowl.
  1. 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.
  2. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
  3. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
  4. Whip the cream in a separate bowl until just reaches stiff peaks.
  5. Fold in the whipped cream and the grated chocolate until smooth.
  6. Spoon evenly onto the biscuits and refrigerate for another two hours.
Hazelnut Praline
  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.
  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.
Decorating
  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.
Recipe Notes

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  • Hazelnut Praline can be stored in an airtight container which can be kept up to 3 days (at room temperature)
  • Recommend serving the cheesecake once decorated with the hazelnut praline mix or not placing back in fridge as the sugar pieces tends to liquefy a bit.
  • Decorate with cocoa powder and grated chocolate instead if you prefer.
  • Also suggest serving the cheesecake at the latest the next day as I find the Baileys flavour tends to become more subtle the longer its in the fridge.
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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!

Peanut Butter Cheesecake with Marshmallow Frosting

Makes: 9-inch Cheesecake

Total Time: 2 hours + overnight fridge chilling

Ingredients
Crust
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted

Cheesecake
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

Marshmallow Frosting
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)

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Method
Crust
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.

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3. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.

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Cheesecake
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.

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2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.

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3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.

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4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

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5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

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Marshmallow Frosting
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.

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4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

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Peanut Butter Cheesecake with Marshmallow Frosting
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Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. 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 treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Peanut Butter Cheesecake with Marshmallow Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. 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 treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Ingredients
Crust
  • 220g Marie CookiesCrushed
  • 1/2cup Roasted PeanutsGround
  • 85g Unsalted ButterMelted
Cheesecake
  • 680g Cream CheeseSoftened
  • 1cup Peanut ButterSmooth, Unsweetened
  • 1/2cup Caster Sugar
  • 2tbsp Condensed Milk
  • 2 EggsLarge
  • 2tsp Vanilla Extract
Marshmallow Frosting
  • 4 Egg WhitesLarge
  • 3/4cup Caster Sugar
  • 1/4tsp Cream of Tartar
  • 1tsp Vanilla ExtractOptional
Servings: Serves
Units:
Instructions
Crust
  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.
  3. Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
Cheesecake
  1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
  2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
  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.
Marshmallow Frosting
  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).
Recipe Notes
  • The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter
  • I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.
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