Cookbook Recipes

This version of cheesecake is slightly lighter considering that one one 250g pkt of cream cheese is used. You can have change the base of the cake too. Instead of using digestive biscuits, you can use muesli biscuits, chocolate chip biscuits, walnut biscuits etc. You can also top with sliced fruit, chopped nuts and drizzle chocolate on it. Since this is a no bake version and raw eggs are used, it is better to use grade A eggs and clean the eggs before using it.
Crust:

100g chocolate digestive biscuits, crushed (Put biscuits in a plastic bag and crushed with a rolling pin.)
50g melted butter
Filling:

225g cream cheese
100g castor sugar
2 eggs separated
100g plain chocolate, melted
2 tsp gelatine powder
150ml double cream, whipped
For decoration: 150ml double cream, chocolate curls, icing sugar

Method:

Mix biscuit crumbs with melted butter and pressed onto an 18cm springform tin. Chill until firm about 10-15mins.

To make filling, beat cream cheese until smooth. Add sugar, egg yolk and melted chocolate . Dissolve gelatine in 2 tbs of hot water and add to the cheesecake mixture. Whisk the egg whites until stiff and fold in with a metal spoon. Finally fold in the cream. Pour into tin and chill to set.

Unmould cheesecake onto a serving plate. Whip cream and pipe a border around the top edge of the cheesecake. Decorate the centre with chocolate curls and sprinkle with icing sugar.

A no cook, no brainer, all delicious cake! Very chocolatie with black cherries to give the fresh and sweet taste. If you have no time to bake a cake and need something fast, this is good.

Ingredients:

200g dark chocolate, chopped

200ml whipping cream (prefer thickened cream)

1 can black cherries in syrup

60ml kirsch, brandy or rum (if you don’t have them, the dessert will still taste good but it’s alot nicer with liquer.)

20 sponge fingers

Method:

Place chocolate in a stainless steel bowl. In a small saucepan, bring the cream just to boil and immediately pour over chocolate. Let stand for a few minutes and then stir until smooth. Chill covered for 1 hour.

Drain cherries, reserving syrup. Stir liquer into syrup.

Take a 1.5 litres loaf tin and line with plastic wrap, leaving a generous overhang. Dip sponge fingers in the syrup mixture and place a layer of sponge finger in the pan, trimming to fit.

Whisk chocolate by hand until slightly paler and spoon half into the loaf tin. Scatter cherries on top. spoon remaining chocolate mixture over.
Place another layer of sponge fingers dipped in syrup mixture on top of the chocolate. Fold plastic overhang over cake. Freeze until very cold, at least 3 hours.

To serve, fold back plastic wrap, unmould onto a plate. Peel away plastic wrap. Slice with a sharp knife.

Serves 8 normal people or 5 chocoholics

My family loves tiramisu and I can make different type of Tiramisu. Tiramisu is specially addictive for coffee lover as it has strong coffee flavour. I love the taste of liquer, cheese and eggs in it too. This recipe is the easiest to make, however, very tasty. Most Tiramisu has raw eggs in it so it is not advisable for pregnant woman to eat them. I have a recipe for pregnant mum though but I’ll share it in another post.

Ingredients:

60g sugar

100ml strong Kahlua Liquer (can substitute with Marsala)

16 sponge fingers (available at cold storage)

3 eggs separated

pinch of nutmeg (optional)
250g mascarpone cheese

60g grated chocolate

Method

Add 30g sugar to coffee and stir until dissolve. Add liquor.

Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone.

Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites.

There are many ways to assemble this dessert.

You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate. Chill for at least 4 hours before you serve.
The above way is lovely but I find that it can be a little messy when I serve. So I prefer to arrange the sponge fingers in nice individual cups or dish or even tall wine glasses. You can get pretty nice cups or dish in Ikea. When you dip the sponge fingers into the coffee mixture, it becomes soft. So I usually break it or shape it to fit into whatever base I have and then top with mascarpone mixture. Then dip the sponge fingers again and top with the mascarpone mixture again and
top with grated chocolate. Chill for at least 4 hours.