Gluten Free NY style cheesecake with peaches

 

Ingredients

• ½ to 1 box of gluten free gingerbread cookies, crushed

• 4 tablespoons butter, melted

• 4 (8 ounce) packages cream cheese

• 1 1/2 cups white sugar

• 3/4 cup milk

• 4 eggs

• 1 cup sour cream

• 1 tablespoon vanilla extract

• 1/4 cup gluten free almond flour

• 1 large can of sliced peaches

• ½ cup white sugar

• ¼ teaspoon almond extract

• 1 tablespoon butter

 

How To Make:  Gluten Free NY style cheesecake with peaches

 

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs   one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Topping:

Over medium heat melt butter in large pan, add peaches, stirring until warm. Add sugar, bringing to a boil. Remove from heat, add extract. Serve warm over cheese cake or cool in refrigerator and serve cold. It taste good both ways.

Icebox Oreo Cheesecake

 

Ingredients:

 

Icebox Oreo Cheesecake

serves 12-16

For the Crust
30 Oreo cookies, broken into rough pieces
7 Tablespoons unsalted butter, softened

For the Filling
1 cup whole milk, divided
4 extra large egg yolks
1/4 cup unbleached all-purpose flour
8 ounces white chocolate, chopped
2 pounds regular cream cheese (not low fat), cut into 1-inch chunks and softened
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
16 Oreo cookies, broken into rough pieces

For the Topping
1 cup heavy whipping cream
1 Tablespoon granulated sugar
8 mini-Oreo cookies

For the Crust
In the bowl of a food processor, process the cookies and butter until finely ground.  Press the mixture evenly into the bottom and sides of a 9-inch springform pan.  Refrigerate until set, at least 1 hour or up to 2 days.

For the Filling
Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering.  Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth.  Slowly whisk the hot milk into the yolk mixture to temper the yolks.  Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes.  Off heat, whisk in the white chocolate until melted.  Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.

With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes.  Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds.  Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface.  Repeat the process twice, then top with the remaining filling.  Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.)

For the Topping
In a chilled bowl, whisk together the cream and sugar until soft peaks form.  Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake.  Garnish with the mini cookies; slice and serve.  Enjoy!

Source: Adapted from Cook's Country: Backyard Barbecue, Summer 2011

Easy Cheesecake

 

 

Ingredients

Biscuit base

• Digestive biscuits / Crushed to roughly the size of bread crumbs.
• Ground cinnamon
• Butter / melted

Basic Cheese Topping

• Double cream / whipped
• Mascarpone cheese

For every unit of double cream used, add double the units of mascarpone cheese. e.g. when using 1tbsp of whipped double cream, add 2tbsp of mascarpone.

• Caster sugar to taste

Different flavours for the topping

• Melted dark chocolate
• Chocolate shavings and nuts.
• Lemon or Orange grated zest.
• Vanilla pods and Vanilla essence.

Garnish

• Fresh berries
• Tinned berries or cherries, served with melted sugar syrup mixed with little fruit syrup from the tin.

How to make Easy Cheesecake

Lovely summer dessert that's easy to make. I don't actually have own any chefs rings, so I couldn't make a proper looking cheesecake. But actually, if you are in a rush then by using a soufflé dish or even a wine glass (as seen on an episode of The F Word, I think.) can save you time and will taste just as delicious!

1. Mix together the melted butter, digestive biscuits and cinnamon.
2. Spoon the mixture into a chefs ring and press down with the back of a spoon to make the base. Place into the freezer for a short period of time.
3. In a bowl, combine the whipped cream, mascarpone cheese, sugar and any other extras for the topping.
4. Spoon into the chefs ring, on top of the biscuit base. Remove the chefs ring using a hot towel or blow torch quickly. If the mixture is too runny, then refrigerate before removing the chefs ring.
5. Garnish and serve!
   
   

Cheesecake Brownies

Ingredients

• BROWNIES:
• 1/2 cup butter, melted (i used less)
• 1 cup sugar (i used less)
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
  
  CHEESECAKE:
• 1/2 cup cream cheese
• 1 egg (or egg white)
• 2 tablespoons sugar 

How to make Cheesecake Brownies

1. Stir butter, sugar, and vanilla together.
2. Add eggs and beat well.
3. Separately, mix flour, cocoa, baking powder, salt together.
4. Add the flour mixture to the egg mixture. Stir well.
5. Spread the brownie batter evenly into a prepared pan.
6. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth.
7. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer to produce a marble effect.
8. Bake 30 minutes at 180 degrees Celcius or until knife comes out clean.
9. Cool in the pan, then cut into bars and serve.