Strawberry & White Chocolate Cheesecake

es Seeing as it’s June I thought a nice summery recipe was in order. I am a complete chocolate addict but I do also love a nice fruity cheesecake – so I’ve married the two and got this FABULOUS white … Continue reading

Cheesecake Chocolate Chip Cookie Bars!

Favourite sweet treats? Chocolate is up there for sure… along with cookies… and of course cheesecake! Throw them all in together and you have these amazing treats. A few separate steps to make but still bloody tasty. Ingredients List For … Continue reading

Chocolate Cheesecake!

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Cheesecake – I love!

Chocolate – I love!

Bikkies – I love!

Therefore a chocolate cheesecake I most definitely love! And as I always say, these cheesecakes are so simple to make. No baking, no gelatine or anything… just a simple no bake cheesecake that can be ready in no time.

I did this with just dark and milk chocolate but you could mix it up by using maybe a Terry’s Chocolate Orange or another flavoured chocolate that you like (I am drooling at the thoughts of a Terry’s Chocolate Orange Cheesecake!)

So here we go!

Ingredients List

For the base (I like a really thick base, hence the full pack of bikkies!)

400g digestives or a mix of cookies, digestives and ginger nuts – for this one I used chocolate chip cookies
200g butter

Topping

220g caster sugar
250ml double cream
200g dark chocolate
100g milk chocolate
400g cream cheese

1. Either in a food processor or by hand, crush your biscuits.

2. Melt your butter and mix in well with the biscuits. Ensure the mix is well combined with no lumps of butter left.  Press the mixture into your cheesecake tin and throw it into the fridge while you do your topping.

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3. To make the topping, firstly melt your chocolate then leave to cool slightly. I do this in the microwave as it’s super speedy – just be careful to check it regularly as chocolate can very easily burn in the microwave.

4. Next, whip your cream until it begins to stiffen up… or gets to “soft peak” stage as all the cookbooks say 🙂

Add the cooled melted chocolate and mix REALLY well.

5. Add in the cream cheese and sugar and beat well again. This mixture is DELICIOUS!

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6. Pour the mixture on top of your biscuit mix and then refrigerate again for a few hours.

I grated some chocolate over the top but it’s not essential… it should look something like this!

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Serve up in big chunky slices and watch it be devoured! 🙂

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Early Bird at Shanahan’s on the Green, Dublin

Being the food obsessed freak that I am, I have a list longer than my arm of places I want to try out. One such was Shanahan’s on the Green….. famous for their steaks, Seeing as I’m not made of … Continue reading

Mars Bar Cheesecake

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Biscuits…. Check √
Cheesecake mix…. Check √
Chocolate…. Check √
Butterscotch Sauce…. Check √

Ok then – I am happy with that!! All those yummy ingredients put together can only be a good thing, and this cheesecake is a GOOD THING!! I actually got the recipe from another blog and I’m not one to steal someone else’s recipe without giving credit (if I can actually remember where I got it!!) The blog is by a relative of a workmate and I love it, girly fashion and make up tips and also the odd recipe – head over and follow her! http://www.sosheknows.com/

Anyway, I digress – back to the cake!! There’s a bit more to this cheesecake than my normal straightforward recipes, you use gelatine as a setting agent and there’s also an extra sauce to make to throw in between the cheesecake mix. But honestly it’s not complicated and is worth it. I have to point out that I used low fat cream cheese when I made this – never again! I never usually do this but was having a chubby week and thought I’d try save a few calories and go low fat but it just doesn’t work to use the low fat version in cheesecakes. Use the full fat – screw the calories!! 🙂

Ingredients List

Base
• 400g plain chocolate biscuits
• 150g butter, melted

For the topping
• 2 packets cream cheese, full fat please – you have been warned!
• 110g caster sugar
• 300ml double cream
• 3 teaspoons gelatine
• 60ml water
• 3 60g Mars Bars, chopped finely

Butterscotch Sauce
• 2 tablespoons brown sugar
• 20g butter, extra
• 2 tablespoons cream

Let’s go!!!

1. Here’s the usual rigmarole that comes with me making a cheesecake without a food processor. You need to bash the biscuits until mixture resembles fine breadcrumbs, easiest way is in a blender – harder way (my way!) is in sandwich bags using a rolling pin. Add the melted butter and mix until just combined. Press biscuit mixture evenly into a springform cheesecake tin. Throw in the fridge for about 30 minutes.

2. Using an electric whisk (if you have one – if not use a fork but you will be there for a while!), beat cream cheese and caster sugar in a mixing bowl until smooth. Add the cream and keep whisking until the mixture stiffens. Don’t be tempted to stop whisking early… sooooo many times I’ve done this and the mixture just isn’t still enough to set properly… so keep whisking!

3. Sprinkle gelatine over the 60ml of water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Cool for 5 minutes.

4. Stir gelatine mixture into cream cheese mixture with chopped Mars Bars. Leave in the mixing bowl while you go off and do the next step.

5. To make the butterscotch sauce, combine brown sugar, 20g butter and 2 tablespoons of the cream in small saucepan. Stir over low heat, without boiling until sugar dissolves.

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6. Pour half of the cream cheese mixture onto the crumb crust. Drizzle the butterscotch sauce over cream cheese mixture. Pour the second half of the cream cheese mix on top.

8. Refrigerate for about 3 hours or until set.

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Tooooooo Tasty Toblerone Cheesecake

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I REALLY need to invest in a food processor soon – it’s either that or I run the risk of being evicted from my apartment due to the noise complaints. Yet again, it was cheesecake day, so I spent a while with sandwich bags full of digestives and a rolling pin…. add lots of banging into the mix and I’d say I had some unhappy neighbours! I wasn’t too happy myself when the sandwich bag split and there were biscuit crumbs everywhere, grrrrrr…..Aldi sandwich bags 😦

I’ll throw a food processor onto my list of things I need to buy but don’t have the cash for as I’m still in “make-up obsessed” mode and spending all my spare dosh on eyeshadow and lipstick 🙂

This week I was heading over to a friend’s place for lunch. This is the coffee cake friend – you know, the one who makes an absolute feast every time I show up! I wanted to make a nice desert but was pretty pushed for time (busy lady this week!!) When I need a quick and easy treat I usually go for cheesecake, the no bake ones… total lazy mode here 🙂 So Toblerone cheesecake it was…..I frickin looooooove Toblerone, big triangle chunks of Swiss chocolate with nougat, drool. You know the massive ones you get from Duty Free on the way back from hols….well I usually pick up a couple to bring into work on the Monday – let’s just say they don’t usually make it into work (Savage?? Me? Never!) 🙂

This is the quickest thing to make, I went home at lunch and had it done and chilling in the fridge in about 20 mins. Made that bit quicker if you have a food processor to blitz the digestives instead of attacking them with a rolling pin like me. You’ll need a loose bottomed / springform tin.

Ingredients List
Base
400g pack of digestives
150g butter

Topping
About 300g Toblerone… that’s about 3/4 of a large one. Keep 2 chunks for grating over the top – you know you’re gonna eat the rest!
400g full fat cream cheese (use low fat if you must but drain off any excess water or it’ll be a runny mess!)
250ml double cream

1. If you have a food processor, blitz the digestives in that. If not, beat the hell outta them with a rolling pin till they are a fine crumb.

2. Melt the butter in the microwave and in a large bowl combine the biscuit mix and butter. Mix it really well so there’s no parts of biscuit that have no butter. Put it in your springform tin and flatten down with the back of a spoon. Throw it in the fridge to chill while you make the topping.

biscuit mix

3. Drain off any excess water from your packs of cream cheese and empty them out into a mixing bowl. Beat the cheese to loosen it up a bit. Pour in the double cream and whisk until it’s stiff. Electric whisk all the way here – your arm will be falling off if you’ve gotta do it with a fork.

4. Break up the Toblerone and melt it in the microwave in short bursts – and don’t let it burn, ya hear me, burnt nougat bits are not good! Mix the melted chocolate well then pour in into the cream & cheese. Give this a good mix, it’ll take a while to get it fully combined especially if you’ve got the mixture nice and thick. So keep mixing away then turn it out on top of the biscuit base and smooth out with the back of a spoon.

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5. Back into the fridge for a couple of hours to chill then grate your 2 leftover chunks over the top, cut up and Ta Da… ready to serve, looking something like this chunk of yumminess!

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