Chocolate Mascarpone Cheesecake With Fruit And Nuts Served With Creme Fraiche Food

CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.

CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch springform pan and wrap the outside with foil.
• In your stand mixer fit with the paddle attachment, beat the cream cream cheese until perfectly smooth, about 4 minutes. Add sugar and beat for another 4 minutes.
• Scrape down the sides of the bowl and add flour, vanilla and mascarpone beat until incorporated.
• Add eggs one at a time, scraping down side of bowl after each egg.
• Add the sour cream and mix until incorporated
• Remove one cup of mixture and stir into the warm melted chocolate. Mix until you no longer see white streaks.
• Add the chocolate mixture into the rest of the batter and mix until well combined.
• Pour batter into your prepared 8″ spring form pan.
• Set the pan in a roasting pan and place in the center of the oven.
• Pour hot water into the roasting pan until it comes halfway up the sides.
• Bake 50-60 minutes. bake until center jiggles a little when you move the pan.
• Remove pan from oven, remove the foil and place the pan only on a wire rack to cool to room temperature.
• Release the sides of the springform pan. Turn the cake over onto a cutting board, platter or cooling rack and coat the bottom of the cake with crumbs.
• Invert the cake onto another platter and chill for at least 3 hours, or up to 2 days.
• If you are going to keep the cake in the refrigerator for more than a few hours, cover it, once it is set, with plastic wrap.

MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE

Steps:

• For crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
• For filling:
• Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
• Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
• *Italian cream cheese, available at Italian markets and many supermarkets.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.

CHOCOLATE-FRANGELICO CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 425°F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.
• For filling
• Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.
• Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.
• Bake cheesecake 10 minutes. Reduce oven temperature to 325°F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

Steps:

• Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
• Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
• Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

MASCARPONE CHEESECAKE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
• Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
• Make filling while crust bakes:
• Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
• Make topping:
• Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
• Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.