Cheese cake swirls brownies

Cheese cake swirls brownies

Ingredients for cheese cake mix

• Egg 1
• Cream cheese 100 gm
• Caster sugar 2 ounces
• Vanilla essence 1 tsp

Ingredients for brownie mixture

• Plain chocolate 5 ounces grated
• Butter 4 ½ ounce
• Brown sugar 6 ounces
• Eggs 2
• Flour 3 ounce

Method

• Preheat oven to 160 degree C grease and base line 8 inch square shallow pan, to make the cheese cake mixture, put all the ingredients in to bowl and beat well for 2 minutes, keep aside, to make the brownie mixture melt butter and chocolate together in a microwave for 1 minutes, remove add in sugar add the beaten eggs little at a time beating well and gently fold in the flour, spread 2/3 of the brownie mixture in the base of the tin, spread the cheese cake mixture on top, spoon the remaining brownie mixture on top in heaps using a knife swirls the mixture together bake for 30 minutes, leave to cool, cut into squares.

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Chocolate hazelnut and ceramal cheese cake

Chocolate hazelnut and ceramal cheese cake

Ingredients for base

• Digestive biscuit 200 gm
• Butter 100 gm melted

Ingredients for cheese cake filling

• Cream cheese 200 gm
• Whipped cream 300 gm
• Caster sugar 4 tbsp
• Butter scotch essence 1 tsp
• Gelatin 2 tbsp
• Nuttela ½ cup
• Ceramal sauce ½ cup

Ingredients for ceramal sauce

• Brown sugar ½ cup
• Butter 2 ounces
• Cream ½ packet

Method

• Cook altogether till thick.

Method

• Make base with biscuits, chill until firm.

For filling

• Dissolve gelatin, beat cream cheese with caster sugar, nuttela add butter scotch essence, fold in whipped cream, gelatin and ceramal sauce 3tbsp , put to set until done, remove, spread with remaining ceramal sauce, put to set decorate with piped cream.

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Blueberry swirl cheese cake

Blueberry swirl cheese cake

Ingredients for base

• Digestive biscuits crushed 2 cups
• Walnuts ½ cup crushed
• Butter melted 4 ounces
• Method for filling
• Cream cheese 200 gm
• Curd cheese 1 cup
• Gelatin 1 ½ tbsp
• Water ¼ cup
• Cream whipped 400 gm
• Icing sugar 4 ounces
• Blueberry essence ½ tsp
• Blueberry pie filling 1 can

Method for base

• Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.

Method for filling

• In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.

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Chocolate cherry cheese cake

Chocolate cherry cheese cake

 

Ingredients for base

• Chocolate biscuits crushed 200 gm
• Melted butter 4 ounces
• Gelatin 3 tsp heaped
• Water ¼ cup
• Curd cheese 8 ounces
• Caster sugar ¾ cup
• Lemon juice 1 tbsp
• Fresh cream whipped 12 ounces
• Cherry pie filling 1 tin

Method for base

• Combine biscuits crumbs and butter in a bowl, mix well, press over base and sides of a 8 inch spring foam tin, bake for 10 minutes, dissolve gelatin in ½ cup water, beat curd cheese, sugar, lemon juice until smooth and creamy, beat cream thick, fold gelatin into cheese mixture and fold in cream. Spoon 1/3 cheese mixture into crumb crust, top with half the cheery pie filling then remaining cheese mixture and put to chill until firm, top with remaining pie filling, decorate with whipped cream and serve chilled.

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Red velvet cheese cake

Red velvet cheese cake

Ingredients for crust

• Chocolate sandwich cookies crumbs 2 cups
• Butter melted ½ cup

Ingredients for filling

• Coco powder 1 tbsp
• Hot water 2 tbsp
• Cream cheese 2 packets of 8 ounces each
• Cream 1 cup
• Lemon juice 2 tbsp
• Fine sugar 1 cup
• Eggs 3
• Egg yolk 2
• Liquid Red food color 1 ounce
• Vanilla essence 1 ½ tsp

Ingredients for truffle topping

• Milk chocolate 6 ounces
• Cooking chocolate 3 ounces
• Chopped unsalted butter ½ cup softened

Method for crust

• In a bowl combine 2 cups cookie crumb and ½ cup butter, press into bottom of cheese cake pan and freeze.

Method for filling

• Dissolve 1 tbsp coco powder in hot water and keep aside. Beat 2 packets of cream cheese, 1 cup cream, 1 cup sugar on medium speed until smooth for 3 minutes, add 3 whole eggs and 2 egg yolks 1 at a time, beating after each addition, mix in 1 ounce food color, 1 ½ tsp vanilla and dissolved coco, pour over frozen crust, bake in a pre heated oven until top is light brown and centre has a slight jiggle to it for 45 to 50 minutes, let cool in pan on wire rack for 2 hours, cover with plastic pack and refrigerate at least for 6 hours before topping, top each slice with spoon full of truffle topping.

Method for truffle topping

• In top of double boiler melt 6 ounce milk chocolate and 3 ounce cooking chocolate string until smooth, let cool in a bowl beat ½ cup butter and melted chocolate on medium speed about 3 minutes. Put in fridge for 10 minutes to firm the frosting, beat again till fluffy for 2 minutes. Place truffle topping in a pastry bag fitted with star nozzle, decorate as required. Serve chilled.

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