Best Mint Cheesecake, Yummy
120g Oreo biscuits
85g Melted butter
350g Soft Cream Cheese
250g Icing sugar
250ml Whipping cream
2 Large Mint Aero Bars
2 Packets Mint Aero Balls
Left over Aero bars from above recipe
300 ml whipping cream
150 grams white chocolate
Cheesecake Tin Size 8″ or 20cm.
Crush biscuits in ziplock bag with rolling pin or blitz in your processor.
Add in the melted butter.
Mix Soft Cheese, Chocolate Bars and icing sugar.
Whip the whipping cream and add to the mixture.
Grate the 2 Aero bars.
Add 3/4 of them to the mixture and combine.
Spread mixture on your biscuit base.
Add the remainder of grated Aero Bars to the top of the cheesecake.
Decorate with Aero Balls.
Leave to set in the fridge and enjoy!
I really like cheesecake, so when I saw this recipe online I just had to share it with you.
Pecan Pie Cheesecake
Take your pecan pie to the next level. You can make the topping up to an hour in advance and keep at room temperature. But don’t refrigerate it or else the butter will solidify!
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
pinch of kosher salt
Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don’t refrigerate as the butter will solidify.)
Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
Source Credits: Delish
No-bake chocolate & Rolo cheesecake
For the base
200g chocolate digestive biscuits, finely crushed
For the filling
300g milk chocolate, broken up
100g dark chocolate, broken up
500g mascarpone, at room temperature
6 tbsp thick caramel sauce
For the topping
55g dark chocolate
tube of Rolos, chopped and a few left whole
Grease and line a deep 23cm spring-form cake tin. Melt the butter in the microwave, then pour into a large bowl and stir through the biscuit crumbs to coat. Press into the base of the cake tin and chill.
For the filling, gently melt the milk and dark chocolate in a bowl over a pan of barely simmering water, then leave to cool slightly. In a large bowl, mix the mascarpone until smooth. In another bowl, whip the cream to soft peaks. Whisk the mascarpone and chocolate together, then fold into the cream until thick.
Spoon dollops of the chocolate mix into the tin, followed by spoonfuls of caramel sauce. Marble with a skewer, then chill for at least 4 hours or until set.
Meanwhile, to make the topping, melt the chocolate and cream in a bowl set over a pan of barely simmering water. Set aside to cool at room temperature.
When the cheesecake has set, carefully remove from the tin, transfer to a serving plate and pour the ganache over the top. Decorate by piling up the Rolos in the centre of the cheesecake