Sunday, 8 January 2017

Non-Bake Dark Chocolate Mascarpone Cheesecake

This thick, creamy dark chocolate and mascarpone cheesecake tastes just like a baked cheesecake!

Ingredients :

For the cookie base

  • 320g chocolate chips cookies, finely crushed 
  • 2 tbsp icing sugar
  • 130g unsalted butter, melted
For the filling
  • 130g dark chocolate, 70% cocoa solid, finely chopped
  • 225g cream cheese
  • 450g mascarpone cheese
  • 90g icing sugar
  • 2 tbsp double cream
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder to decorate

Line a bottom of a 9" springform pan with baking paper. 

To make the base: In a large bowl stir together the crushed cookies and the icing sugar. Add the melted butter and stir until the crumbs are evenly moistened. Scoop the crumbs into the cake tin and press it firmly into the base using the back of a spoon.

For the filling: In a bowl, melt the chopped chocolate in the microwave in a 30 second intervals, stirring after each heating, until melted. Be careful not to overheat the chocolate. (It's best to remove it from the microwave whilst there are still a few small lumps left and stir until melted. 

Allow it to cool for 5 minutes, then add in the cream cheese and mascarpone and beat with electric whisk on low speed until smooth and well combined. Add in the icing sugar, cream and vanilla extract and beat again until smooth. 

Carefully pour the filling onto the base and smooth the top using a spatula or back of a spoon. 

Place in the fridge to chill for 4-5 hours preferably overnight.

To serve, remove from the fridge and allow the cheesecake to come to room temperature for 15-20 minutes. Dust lightly with the cocoa powder and serve. 

Coconut Snowballs

Sweet coconut treats, perfect to share or give as a gift


  • 125g rich tea biscuits
  • 125g almonds
  • 75g icing sugar
  • Zest of 1 orange
  • 3 tbsp rum (optional), or orange juice
  • 2 tbsp golden syrup
  • 175g white chocolate
  • 100g desiccated coconut

Whizz the rich tea biscuits and almonds in a food processor until they are finely ground. Add the icing sugar and orange zest, then pulse until it's all combined. 

In a small bowl, combine the rum ( if using) or orange juice with golden syrup, and while the food processor is still running, pour the liquid into the biscuits mixture. Continue to blend until the mixture is just moist. 

Using a teaspoon to measure, shape the mixture into 25-30 balls. Love to set on a baking sheet. 

Melt the white chocolate in a bowl in the microwave on a low power. Microwave at 30 second intervals to ensure the chocolate does not burn. 

Place the coconut into the separate bowl. First dip the balls in the me,red white chocolate, then in the coconut to cover. Return to the baking sheet and once all the balls are covered, place in the fridge for at least 2 hours to set 

Layered Mango Cheesecake Parfaits

I crave for a dessert and looking for simple but looks delicious. It's a pure laziness. And come out with something easy, none bake but just assemble layer by layer. It's so simple.


  • 2 ripe mangoes, peeled & stone. If you are too lazy like me I bought a tin of mango puree.
  • 1/2 cup of whipping cream
  • 225g  cream cheese, room temperature 
  • 1/2 cup icing sugar
  • 150g to 200g digestive biscuits, crush into fine crumbs 
Method :

Puree the mango flesh in a food processor until smooth, if using fresh mango. 

Whip the whipping cream to soft peaks. Fold in the icing sugar and room temperature cream cheese and beat slowly until well combined.

Divide the digestive biscuits into the bottom of four serving glasses. Layer mango puree and cream cheese mixture into each glass using piping bags to layer the cheesecake parfaits. If you spoon the ingredients in it may not be as pretty but will taste as good. 

Non-Bake Chocolate Kahlua Cheesecake

Rich, creamy cheesecake flavoured with vanilla, coffee and a very generous kiss of Kahlua, with a classic sour cream topping......


For the crust
  • 250g digestive biscuits
  • 100g light brown sugar
  • 40g cocoa powder
  • 180g butter, melted
  • 1tsp vanilla extract 
  • 1 tsp instant coffee powder
For the cheesecake filling 
  • 455g cream cheese, at room temperature 
  • 1 cup sour cream, at room temperature 
  • 3/4 cup granulated sugar
  • 1 cup whipping cream, whipped
  • 3/4 cup Kahlua liquor 
  • 2 tbsp powdered gelatin
  • 150g chocolate, melted
For the top layer
  •  1 cup sour cream, at room temperature 
  • 2 tbsp icing sugar
  • 40g chocolate, melted
Optional garnishing
  •  120ml whipping cream, whipped
  • Whole coffee beans

For the crust

Line the bottom of a 9" springform pan with baking paper. 
Combine the digestive biscuits, brown sugar, coca powder, vanilla extract, instant coffee powder and melted butter in a large mixing bowl. Mix until well combined and press firmly at the bottom and slightly up the side of the prepared pan. Set aside. 

For the cheesecake filling

Sprinkle the powdered gelatin over the Kahlua liquor. Set aside for at least 5 minutes. 
Whip the whipping cream until fairly firm and reserve. Melt the chocolate in a large mixing bowl and set aside. 

In another large mixing bowl, combine the cream cheese, sour cream and sugar and mix on high speed with electric mixer for about 2 minutes, until light and fluffy.

Warm the Kahlua liquor with gelatin in the microwave until completely melted. Pour the warm Kahlua gelatin into the cream cheese mixture and continue mixing until it's well combined. Then slowly fold in the whipped cream until combined. 

Working quickly so the the chocolate doesn't set, pour about half of the cream cheese batter over the melted chocolate and mix with the electric mixer on high speed until well combined. Pour onto the reserved crust and spread evenly all the way to the edge of the pan. 

Top the remaining batter, spread all the way to the edge and then gently tap the side of the pan and give it a little shake help the top settle and smooth out. Place the cake in the fridge for about an hour to set.

For the topping

Melt the chocolate and pour it into a squeeze bottle or a pipping bag.

Combine icing sugar and sour cream then pour over the cheesecake, spread all the way to the edge as evenly as you can, tap the sides and give the pan a little shake like you did before to help make the top really smooth and even. 

Squeeze the melted chocolate on top to decorate the top of the cake. Put the cake back in the refrigerator until completely set, at least 4 hours but preferably overnight. 

When ready to serve, carefully remove the cake from the pan, place it on a cake stand and garnish with swirls of whipped cream and whole coffee beans, if desired.