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cheesecake
online course
01
red velvet cheesecake
ingredients
1 teaspoon vinegar
50 grams yogurt
60 grams oil
2 teaspoons cornstarch
method:
Preheat oven to 180 C.
In a bowl, combine milk and vinegar. This will curdle the milk
Now, to this mix, add yogurt, baking powder and baking soda
Now to this mix, add in the all purpose flour, cocoa powder, caster sugar, oil and the red food gel colour
Pour the prepared batter in a 6-inch loose bottom cake tin that has been greased well.
Bake in the oven at 180C for 35 – 40 minutes or until a skewer or knife inserted in the centre emerges clean.
Using electric beaters, whisk on low speed first for 1 minute then on medium speed for 1 minute until smooth.
Add the caster sugar and mix on medium speed for 30 seconds.
Add the cream and condensed milk and mix again on medium speed for 30 seconds.
In a small bowl, take the cornstarch and add lime juice to it to make a slurry.
Pour the slurry into the cheesecake batter and mix for 30 seconds.
02
When the cake is ready, take it out of the oven, lower the oven temperature to 120 C.
Unmold the cake and slice off the top of the cake to level it off. You need to do this as soon as the cake comes out of the oven, it will not break
Place the tin back so it forms a 6-inch cake tin again and pour the cheesecake batter over the levelled off cake.
It will be ready when the sides of the cheesecake look set but it is still pretty wobbly in the centre.
Take it out of the oven. Let it cool to room temperature and then refrigerate for at least 8 – 10 hours or overnight.
Next day, take the cake tin out of the fridge for about 5 minutes before unmolding. Gently unmold the cheesecake
Top the cheesecake with whipped cream or whipped topping and finish with some crumbled red velvet cake from the top that you levelled off.
Serve.
03
banana bread cheesecake
ingredients
100 grams AP flour + 1 teaspoon for coating walnuts Juice of half a lime
sliced bananas
40 grams oil
04
method:
Preheat oven to 180 C. In a bowl, mash the banana, add the yogurt, milk, baking soda, baking powder and cinnamon powder.
Mix until well combined and leave it to rest at room temperature for 2 minutes.
After 2 minutes, the mixture will turn foamy, to this, add the all purpose flour, caster sugar and oil.
Whisk until everything is well combined, do not over work the batter.
In another small bowl, combine the chopped walnuts and 1 teaspoon of the all-purpose flour and mix well.
Add the walnuts into the cake batter and fold until just combined.
Pour the banana bread batter in a 6-inch loose bottom cake tin that has been greased well.
Bake at 180C for 30 minutes or until a knife/skewer inserted in the centre emerges clean.
In a bowl, add the cream cheese. Mix with electric beaters on low speed for 1 minute and then on medium speed for 1 minute.
Add the caster sugar and beat on medium speed for 30 seconds.
Now add the condensed milk and cream. Beat again on medium speed for 30 seconds.
In a small bowl, take the cornstarch and to it, add the lime juice. Mix well.
Pour into the cheesecake batter and beat on medium speed for 30 seconds.
Once the banana bread is baked, take it out of the oven and reduce the temperature to 120 C, unmold it and level the top with a knife while the
Put the cake ring back on so that it becomes a loose bottom cake tin again.
Add sliced bananas on top of the cheesecake batter and sprinkle with brown sugar.
Bake at 120 C for 30 minutes. Once baked, take it out of the oven and let it cool down to room temperature.
Serve
05
06
07
peanut butter + jelly cheesecake
ingredients
2 teaspoons cornstarch
08
method:
Transfer to a bowl, pour in the melted butter and mix until it looks like wet sand.
Dump the biscuit mix on the base of the cake tin and press it well so it looks packed together.
Take it out of the oven and reduce the oven temperature to 120 C
In a bowl, add the cream cheese and using electric beaters, mix on low speed for 1 minute and then on medium speed for 1 minute, until it
looks smooth.
Now, add caster sugar to it and mix again on medium speed for 30 seconds.
Add the peanut butter and mix for 30 seconds on medium speed.
Now add the cream and condensed milk and mix again for 30 seconds on medium speed.
In a small bowl, take cornstarch and add lime juice to it. Mix well until it forms a smooth, lump-free slurry.
Pour into the cheesecake batter and beat on medium speed for 30 seconds.
Add the jam on the cheesecake, leave a 2 cm border around the edge of the cheesecake tin so that the jam doesn’t ooze out when unmolding
the cheesecake.
Add crushed peanuts along the circumference of the cheesecake and bake at 120 C for 30 – 35 minutes.
The cheesecake should seem set along the sides but still be wobbly in the centre.
09
10
no bake white chocolate,
ingredients
50 grams butter
40 grams water
cream cheese)
method:
Crush the biscuits in a food processor. Add melted butter and mix well so that the mix resembles wet sand.
Pour this mix into a well-greased 6-inch loose bottom cake tin.
Press with a spoon or the back of a flat-bottom glass so that the mix is well packed in. Refrigerate until needed.
To make the blueberry filling, in a saucepan, add the blueberries, water and caster sugar. On medium heat, cook the mix until the sugar
dissolves and the blueberries go soft. Mash the fruit lightly with the spoon as you mix.
Combine cornstarch and lime juice in another small bowl so it forms a slurry,
After about 2 minutes of cooking the fruit, add the cornstarch mix and continue to mix for 3 – 4 minutes; it starts to thicken up.
In a bowl, add mascarpone and caster sugar. Beat on low speed for 1 minute and then on medium speed for 1 minute.
Now add melted white chocolate and cardamom powder and beat again for 30 seconds.
To assemble the cheesecake, pour the cheesecake batter onto the biscuit crust.
Now add dollops of the blueberry jam (reserve a little for decorating) onto the batter and swirl around with a knife.
When ready to serve, use whipped cream or dairy free whip topping to create swirls on the cheesecake and top with the leftover blueberry
jam.
Serve
11
12
black forest cheesecake
ingredients
70 grams caster sugar 125 grams mascarpone (you can use cream
1/2 teaspoon instant coffee powder 100 grams black cherry jam
Whipping cream
Marschino Cherries
13
method:
Preheat oven to 180 C. In a bowl, take the sugar and pour in boiling hot milk. Mix well until the sugar dissolves
In another bowl, combine dark chocolate and oil. Melt in the microwave or over a saucepan containing simmering water.
Once the chocolate has melted, pour the milk and sugar mix into this and whisk well until bubbles start to appear on the surface.
Now add the flour, baking powder, cocoa powder, instant coffee powder.
Pour inti a 6-inch loose bottom cake tin and bake at 180C for 18-20 minutes, a knife inserted in the centre must emerge almost clean with just
In a bowl, combine the mascarpone cheese and sugar. Beat on low speed for 1 minute and then on medium speed for 1 minute.
Now, add the cream and condensed milk and beat on medium speed for 30 seconds.
In a small bowl, take cornstarch and add lime juice. Mix well.
Add to the cheesecake batter and beat on medium speed for 30 seconds.
Once the brownie is ready, take it out of the oven, reduce oven temperature to 120 C. Pour half the cheesecake batter over the brownie.
Add the black cherry jam on top of the batter avoiding the sides.
Bake at 120 C for 40 – 45 minutes. The sides will be set and the centre will be wobbly.
Take it out of the oven and let it cool down to room temperature, then refrigerate overnight for at least 8 – 10 hours.
The next day, whip some heavy cream or dairy-free whip topping. Slather a small amount on the centre of the cheesecake and cover it with
Pipe swirls along the sides of the cheesecake top and finish it off with some maraschino cherries.
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