Mom's Strawberry-Speculaas Cheesecake

Ingredients

70 Gram Cream butter
2 tablespoons strawberry jam
Grate of 1 lemon
500 grams of full quark
100 ml whipped cream
350 gram Speculaas
4 eggs beaten
2 sachets of vanilla sugar
1 can strawberry flan filling

Instructions

Grate The Lemon
Grind 300 grams of speculaasjes, or crush them in a closed plastic bag with a rolling pin.

Break down 50 grams of speculaasjes that go into the batter.
Preheat the oven to 175 degrees.

Melt the butter and add the speculaasjes and the 2 tablespoons strawberry jam and mix it well.
Scoop on the bottom of the spring shape and press with the convex side of a spoon.

First whisk the eggs, then add the Lemon grater, quark, whipped cream, Vanilla sugar.
Scoop the 50 grams of Speculaas by the batter and pour into the shape.

Put in the oven and bake the cake in 45 minutes.

If you use fresh strawberries, first lubricate 3 tablespoons strawberry jam on the cooled cake and then the Strawberries. (300 Grams) sprinkle with icing sugar.

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No Bake Mojito Cheesecake

Ingredients

200 grams ginger lemon biscuits or
Wheat biscuit with half a teaspoon of ginger powder
80 Gram Cream butter
400 grams Monchou Airy
1 tin condensed milk
150 gram Double creme or (1 part mascarpone and 2 parts whipped cream possibly with sugar)
Grate of 3 limes
1 teaspoon vanilla extract
1 handful of chopped mint leaves
4 tablespoons rum or ronsin alcohol-free Rum

Instructions

The bottom of the baking pan of 24 cm be dressed with baking paper And the edges slightly grease.

Biscuits grinding.

Melting butter, extracting from the fire, adding the biscuits and stirring.

Put the biscuits in the baking pan, divide and press.

Put half an hour in the refrigerator.

Grate the limes.

Chop the mint leaves.

Mix in a separate bowl the double creme or the replacement is stiff And put in the fridge.

Mix the condensed with the Monchou in another bowl.
Then add the grater, vanilla extract, and rum or ronsin alcohol free, and the chopped mint.

Add this mixture to the biscuits. and allow at least 6 hours to stiffen in the refrigerator.

Garnish with what you want (raspberries or pomegranate seeds etc)

Note: Recipe can be made with rum or alcohol-free rum, see the pictures below.

Ronsin Alcohol-free Rum 

Dreadlock Caribbean Rum

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No Bake Oreo Cheesecake

Ingredients
Spring Shape 24 cm

130 grams of Bastogne biscuits
Half teaspoon cinnamon
80 gram melted butter
240 grams Monchou (airy)
2 teaspoons lemon juice
500 ml whipped cream
65 grams white caster sugar
12 chopped Oreo "s and 3 extra for garnishing
240 ml Nutella.

Instructions

Crumble the Maria biscuits Add the cinnamon, mix it together.
Melt the butter and remove from the heat, and add the biscuits and cinnamon.
Stir this through the melted butter.

Grease the spring form and put the mixture into it and press firmly.
Put it in the fridge for half an hour.
Chop the Oreo "s and put them in the fridge.

Mix the Monchou together with the lemon juice, whipped cream and the white caster sugar.
If it gets a bit thicker get half out and put in a bowl and stir in the Oreo biscuits.
This is the first layer.

Put another half hour in the fridge.
By the second half you mix the Nutella.
This is the second layer.

Garnish it with the pieces of Oreo.
Then put another 4 hours in the refrigerator.

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Raspberry Cheesecake Recipe

Ingredients

3 gelatine leaves
150 grams of lotus caramelized biscuits (Oreo, wheat biscuit or other biscuits)
30 grams melted butter
350 grams (frozen) raspberries, I have used fresh
And some extra to garnish
1 sachet of vanilla sugar
250 ml whipped cream
4 tablespoons white caster sugar
250 gram Mascarpone
1 spring shape of 22 cm lined with baking paper

Instructions

Soak the gelatin in cold water
Grind the biscuits finely in a food processor and mix
With the melted butter.

Scoop the crushed biscuits in the spring form, press firmly and put half an hour in the refrigerator.
Mash 250 grams of raspberries.

Heat this raspberry mash in a saucepan and loosen the squeezed
Gelatin and the vanilla sugar in it.

Beat the whipped cream stiffly with the sugar.
Fold the mascarpone and raspberry puree gently
Through the whipped cream and mix to a uniform whole.

Scoop the mixture on the cake bottom and leave at least
4 hours covered stiffen in the refrigerator.
Decorate the cake with raspberries.

Tip: Personally, I have used shavings from a Tony raspberry bar.
What tasted good.

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Blueberry Cheesecake Recipe

Ingredients

12 sheets of gelatine (white gelatin), including 4 for the top layer
Pack of Oreo cookies, crumbled and when whole wheat biscuits
100 g butter
3 tablespoons of tap water
400 g blueberries, 150 grams for the top layer
1 eat. Lemon juice
500 g low-fat cottage cheese
100 g caster sugar
250 ml whipping cream (Cup)
4 tbsp Blueberry jam

Instructions

Make bottom of the melted butter and crumbled oreo cookies this is the bottom layer. Let harden in refrigerator.
Whipped cream, cottage cheese and sugar mixes.

Week 8 gelatin leaves in water and let it dissolve in 3 tbsp. water on low heat until they are dissolved. Add this personal to the mix of whipped cream, cottage cheese and sugar.

This is the kwarklaag and pour this over the bottom and do the 250 grams of blueberries there through it.

Put the cake in the refrigerator for an hour.
Let the 4 gelatine leaves dissolved in 250 ml of water, Blueberry jam and lemon juice and add the remaining blueberries through it.

This layer about the cheesecake casting and the cake for sure hard 2 hours in refrigerator.

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White Chocolate Raspberry Cheesecake with Oreo cookie crust!

Ingredients

For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Fillig
:(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar

For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Instructions

Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:

Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.

For the White Chocolate Cheesecake Filling:
Beat the softened cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter.

Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.

Top with the raspberry swirl. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut.

The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake,

loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!

For the Raspberry Swirl:
In a small food processor or blender, puree the raspberries until completely smooth.

Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like.

Bake cheesecake as directed above.

For the Whipped Cream:
Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so.

Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

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Chocolate Cheesecake Recipe

Ingredients

Crust:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar
Cheesecake:
32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet chocolate, melted and cooled to just above room temperature.
6 ounces white chocolate, melted and cooled to just above room temperature.
Glaze:
8 ounces semi-sweet chocolate, chopped
3/4 cup butter
1 1/2 tablespoons light corn syrup

Instructions

Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

Preheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

Bake 50-70 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

Glaze:
melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool.
Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Store in refrigerator.

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