Cream cheese raspberry brownies

After Canadian Living Best – Chocolate: “from a celebrated Toronto pastry chef”. Modified by busy NZ based scientist not reading the recipe too well, still turns out pretty irresistible.

Ingredients:

250 g dark chocolate

500 g softened cream cheese (2 packages)

2 cups sugar

4 eggs

1 tbsp vanilla essence

1 cup softened butter

1 cup flour

Pinch of salt

Raspberry jam, or better fresh/frozen raspberries

Method:

Melt chocolate, let cool to lukewarm

In large bowl beat cream cheese with 1/3 cup of the sugar until smooth (soften the cream cheese in the microwave at medium heat if needed). Beat in one of the eggs and 1 teaspoon of vanilla

In separate large bowl beat butter with remaining sugar until smooth, beat in remaining eggs one at a time, beat in remaining vanilla, then chocolate. Mix in flour and salt until just combined

Reserve 1 cup of chocolate batter. Spread remaining chocolate batter in 3.5L cake pan. Spread with cream cheese mixture. Spoon jam and/or raspberries over top.

Bake in center of preheated 180°C oven for 35 minutes or until cake tester comes out clean. Let cool and cut into squares.

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Published in: on January 23, 2013 at 18:57  Leave a Comment  

Baked lemon cheesecake

Susan’s first effort at a baked cheesecake came out splendidly, from the crunchy muesli base to the healthy mandarins on top. Everyone’s first slice disappeared rapidly, and seconds were gleefully demolished after waiting the requisite fifteen minutes for late comers. It’s got fruit on it, it must be healthy. Let’s have some more!

Published in: on May 25, 2011 at 18:20  Leave a Comment  

Cake-Off Challenge: Cheesemas Pudding

The fourth and final of the Christmas Cake-Off 2010 Challenge Cakes to be tasted on this fine December morning was the Cheesemas Pudding by Helen. Her inspiration came from the layered ice cream cake, Vienetta. “But I discovered that you can’t bake chocolate seams. They melt. Then I made a no-bake cheesecake, and froze it, which looked great but it was too hard to eat. So this one looks a bit like it’s melting. It has a meringue base and the plate is coated with white chocolate.” In addition, the pudding prompted Grand Larceny, as Helen had to steal holly leaves from a neighbouring garden to create the chocolate embellishments. Very festive.

Guest Judge, Lord Forrester of Governor’s Bay, being quite full of cake by now, had this to say about the pudding:

Smooth and chocolately. Tastes of happiness. Presentation superlative.

Other comments from the assembled tasters included “A labour of love,” and very truthfully, “No need for lunch.”

Vote for Helen’s Cheesemas Pudding in the 2010 Cake-Off Round 1 Poll.

Published in: on December 7, 2010 at 19:21  Leave a Comment  

Lemon Cheesecake

As the hungry hordes continue to turn up every Tuesday, the Administration deemed it appropriate to designate two bakers per week from now on, to preclude the tragedy that is but a single, narrow slice of cake to supplement the morning tea break. This week was the turn of Susie and Susan, and Susie’s lemon cheesecake was the first to the test. Her report follows.

Lemon Cheesecake

Base
1pk wine biscuits
80g softened butter

1/2 cup brown sugar
1/2 tsp cinnamon

Put all ingredients into a food processor and whiz, push into tray with low sides and bake 180°C for 8 mins. Make sure you allow it to cool before adding filling.

Filling
300ml whipped cream
250g cream cheese
1pk lemon jelly crystals
Juice of 3 lemons
1/4 cup boiling water
1 tbsp sugar
Grated chocolate or crumbled flake for topping once set

Add boiling water to jelly crystals and sugar. Put the cream cheese in a food processor to soften then add the jelly crystal mixture and lemon juice. Whip the cream then fold into it the cream cheese/jelly crystal mixture. Spoon it into the cooled base and chill.

NB. Depending on how juicy your lemons are you may need to add one more but be careful as too much lemon juice seems to muck up the setting and can leave it a bit soft.

Scandalous admission by the chef:
I have to confess this recipe is not my own, it was stolen from one of my flat mates many years ago while living in Adelaide.

[Editor: The Cake Club would hereby like to thank Susie’s former flat mate for a most excellent cheesecake experience. There was none left.]

Published in: on April 8, 2010 at 20:41  Leave a Comment  

Toblerone Cheesecake

This week’s delectable delight was truly dangerous: a rich and delicious no-bake cake by Wendy, whose efforts are a front runner for the 2010 Cake Club Award for Scrumptiousness in the Face of Adversity. Her report follows.

Once upon this time in the dim pre-microwave ages, the Toblerone Cheesecake was used to impress new boyfriends. Now dredged up to impress workmates; but they had to settle for the Mocklerone thanks to a lack of genuine Toblerone in the Selwyn District.

Ingredients
1 cup plain chocolate biscuits crumbs (crumbed in food processor)
1/3 cup butter melted
1/4 ground almonds
500g cream cheese, softened
1/2 cup of caster sugar
200g Toblerone (or normal choc such as Dairy Milk Crunchie for Mocklerone)
1/2 cup thickened cream
200g Toblerone for shaving (or Flake crunched up)

Directions
Combine crumbs, butter and almonds. Press into a base of lightly greased tin or springform pan.
Beat the cream cheese until smooth. Add the sugar, melted chocolate and cream keep beating until all mixed in.
Pour onto the crumb base and refrigerate for 2-3 hours until set.
Serve chilled with chocolate shavings on top.

Note for young players: Chocolate with honeycomb bits can burn in a microwave. Microwaves apparently have low heat settings for this sort of job. Being yelled at by 4 people about smoke alarms going off does not help.

Published in: on March 16, 2010 at 19:58  Comments (1)