Just want to thank all our clients for allowing us to be part of your lives. It is an honour. And if any of you who were at the grand opening were wondering how to recreate those amazing cheesecakes in your own home, here are the secret recipes. Okay, so they won't be a secret any more. They're really quite simple to make.
No-Bake Toblerone Cheesecake
Prep 20 min. Total: 3 hours 20 min. (incl. refrigerating)
1 1/4 cups Oreo Baking Crumbs
2 pkg. (250 g each) cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 bars (100 g each) Toblerone Swiss Milk Chocolate, divided
1 1/2 cups thawed whipped topping
Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.
Beat cream cheese, peanut butter and sugar with electric mixer on medium speed until well blended. Chop 1 bar of the chocolate; stir into cream cheese mixture. Gently stir 1 cup of the whipped topping in. Spoon over crust. Refrigerate 3 hours.
Microwave remaining 1/2 cup whipped topping and 1 bar chocolate in small microwaveable bowl on High 1 min. until chocolate is melted and mixture well blended; cool slightly. Pour over cake. Refrigerate until ready to serve.
Makes 12 servings.
How-To: to quickly soften cream cheese, place unwrapped packages of cream cheese in microwaveable bowl. Microwave on High 30 sec.
Decadent Chocolate Cheesecake
Base:
1 c. chocolate crumbs
2 tbsp. sugar
3 tbsp. melted butter
Filling:
500 g cream cheese, softened
1 c. sugar
3 eggs
1/3 c. frozen OJ concentrate, thawed, undiluted
6 oz. bittersweet or semi-sweet chocolate, melted (I use semi)
1/2 c. sour cream (I use Astro plain yogurt 2%, 3% or 6% m.f.)
Icing: (optional)
4 oz. bittersweet or semi-sweet chocolate
2 tbsp. butter
1/2 c. sifted icing sugar
1-2 tbsp. frozen OJ concentrate, thawed, undiluted
Preheat oven to 350 F.
Base: Combine crumbs, sugar and butter until moistened. Press into bottom of 8-inch springform pan (or use a bit more for 9-inch). Place in freezer while preparing filling.
Filling: With electric mixer, beat cream cheese and sugar until smooth. On low speed, beat in eggs, one at a time. Beat in OJ, then chocolate until smooth. Blend in sour cream. Pour mixture into prepared pan and bake 50 to 60 minutes or just until centre is barely set. Remove from oven and let stand for 10 min. Carefully run a knife around edge to loosen, let cool on rack (whatever), then cover and refrigerate overnight.
Icing: Melt chocolate. Stir in butter until melted and smooth. Add icing sugar and enough OJ to make spreadable. Place cheesecake on a serving plate with waxed paper strips under bottom (this is the hardest part). Spread glaze over top and sides. Chill until set, remove paper.
Happy Valentine's Day!
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