Sunday, 25 June 2017

Cookies 'N Cream Cheesecake

An over-the-top Oreo studded cheesecake that will be the highlight of an occasion ! This Cookies 'N Cream Cheesecake is total dessert bliss !



Every celebration should include cheesecake of some kind don't you think ? Cheesecake is one of my all time favourite desserts and I love trying all the different flavour combinations. 

Ingredients :

Crust
  • 20 Oreo cookies 
  • 75g butter, melted
Filling 
  • 675g cream cheese, softened
  • 200g granulated sugar
  • 240g sour cream or plain full-fat yoghurt
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 18 Oreo cookies, crumbled
  • Whipped cream, for topping
Method:

Preheat oven to 175°C/155°C for fan oven. Place 9 inch springform in the centre of a large sheet of heavy duty aluminium foil. Carefully wrap foil around sides of the cheesecake pan. Spray inside of springform pan with non-stick cooking spray, set aside.

For the crust:

In a food processor pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreos crumbs and melted butter until well combined. Press into an even layer in bottom of prepared springform pan. Bake in preheated oven 10 minutes. Allow to cool as you prepared the filling. 

For the filling:

Using electric mixer, beat cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yoghurt and the vanilla extract and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over mix. Pour the filling into the cooked crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until wate level comes halfway up the outside of the cheesecake pan. 

Bake in preheated oven for 50-60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. 

Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in fridge up to 4 days. 




Friday, 16 June 2017

Mini Bundts Banana Cake with Vanilla Caramel Glaze

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Banana cakes comes in many form, from banana bread to layered with cream and sliced banana. These little Banana Cakes are soft buttery banana sponge cake formed in mini Bundts cake pans, and topped with easy vanilla caramel glaze. 

Ingredients:

Cake:
  • 115g butter, softened
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 ripe banana 
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1 cup plain flour
  • 1/2 tsp baking powder 
  • 1/2 tsp cinnamon 
For the glaze:
  • 30g butter
  • 2/3 cup light brown sugar
  • 1 tsp vanilla extract 
  • 1 tbsp milk
  • Pinch of salt
Method:

Preheat oven to 180°C /160°C for fan oven.  Grease and flour the mini-bundt pan or silicone mini-bundt.

Cream together the butter, sugar and salt until mix well. Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.

Stir in the baking powder and cinnamon into the flour, to ensure even distribution, then add the flour into the banana butter mixture. Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter but smooth and silky.

Dollop into the mini bundt pan. Fill 3/4 full and smooth tops with back of a spoon.  Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown. 

Glaze:

Add the ingredients to a small non-stick pan over med-high heat. Keep stirring, the sugar will melt quick. The glaze will start to bubble up. Remove from heat once it has thickened a little but still seems a little thin to use. It will thicken as it cools. 

Allow it to cool a couple of minutes before glazing the banana cakes. It should be thick enough to slowly roll down sides of the cake but not stiff.