CHEESECAKES
Salted caramel espresso swirl ‘cheesecake’
SERVES ABOUT 12
For the base
155g (5½oz) raw almonds
8 medjool dates, pitted
For the caramel espresso swirl
10 medjool dates, pitted
60ml (2floz) espresso
1 tbsp hulled tahini
¼ tsp salt
¼ tsp vanilla powder
For the filling
460g (1lb) cashew nuts
125ml (4floz) maple syrup
60ml (2floz) plant-based milk
60ml (2floz) espresso
1 tsp vanilla powder a pinch of salt
1 Pour near-boiling water over the dates for the swirl and leave to soak.
2 Cover the cashew nuts in nearboiling water also and leave to soak while you prepare the base.
3 Combine the base ingredients in a food processor and pulse until you get a sticky consistency.
4 Press the mixture into a cake or slice tin lined with baking paper.
5 To make the filling, drain and rinse the cashew nuts. Blend all the filling ingredients on high speed in a blender or food processor until smooth and creamy.
6 Pour over the base.
7 Drain the dates. Add all the remaining caramel espresso swirl ingredients to a blender or food processor, pulse to combine and blend until smooth.
8 Pour evenly into the tin in a swirl pattern and, using a chopstick, gently stir the mixture in, making small figure of eight motions.
9 Place in the freezer for a minimum of 4 hours to set. Remove 10-15 minutes before slicing and serving.
Cherry cheesecake brownies
SERVES 16
For the brownie
200g (7oz) dark chocolate
150g (5½oz) unsalted butter
225g (8oz) unrefined golden caster sugar
3 medium free-range eggs, beaten
1 tsp vanilla bean paste
75g (2¾oz) plain white flour a pinch of salt
For the cheesecake
50g (1¾oz) unrefined golden caster sugar
1 medium free-range egg
300g (10½oz) cream cheese
200g (7oz) cherries
1 Preheat the oven to 180°C/Gas Mark 4 and grease and line a 20cm (8in) square tin.
2 Melt together the butter and dark chocolate in a glass bowl set over a saucepan of simmering water.
3 Add the caster sugar and mix well before adding the beaten eggs and vanilla. Mix well again before sifting and folding in the plain flour and salt.
4 In a separate bowl, gently mix in the caster sugar to the soft cheese before adding the egg and mixing until just combined and smooth.
5 Place alternative spoonfuls of the brownie and cheesecake mixture into the tin, before using a skewer to swirl the mixture together. Push the cherries into the top of the mixture and place into the oven for 35-40 minutes.
6 Cool before removing from the tin, cutting into squares and serving.
Blueberry cheesecake
SERVES 8
For the base
180g (6oz) digestive biscuits
35g (1¼oz) unrefined light muscovado sugar
100g (3oz) unsalted butter, melted
For the topping
500g (1lb 1oz) cream cheese
1 tbsp vanilla bean paste
100g (3½oz) icing sugar
200ml (7floz) double cream
5 tsp blueberry jam blueberries, to serve
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May 2019
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About Baking Heaven
The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques!
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Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!