Tag Archives: cream cheese

Baked Mixed Berry Tart with White Chocolate Ganache Cream

29 Aug


What you will need:

Pre-made uncooked frozen tart case or you can make your own
250 grams cream cheese
1 cup thickened cream
1 egg
3/4 icing sugar, sifted
1 tablespoon vanilla essence
500 grams frozen mixed berries
1/2 cup caster sugar
2 Tablespoons water

White Chocolate Ganache
150 grams white chocolate
80mL Cream

What to do:

Preheat the oven to moderate.
Partially cook your base until it starts to become slightly firm. (About 8 minutes)
Remove base from oven and allow to cool while you make the filling.
In a large bowl whip the cream cheese until soft and all the lumps are gone.
Add in the cream and continue to beat until fluffy
Add in the egg and vanilla and continue to beat.
Gradually sift in the icing sugar and beat until combined.
Arrange 350 grams of your berries in the bottom of the tart case and cover with the cream cheese filling.
Bake in the oven for about 20 minutes or until the filling thickens.
Allow the tart to cool and fully set in the refrigerator.
In a saucepan combine the caster sugar, berries and water. Cook until the berries loose their structure and the sugar is fully dissolved.
Using a sieve remove any of the seeds and lumps. You should end up with a bright light syrup.
Reheat the syrup in the saucepan again so it thickens. About 2 minutes.
Swirl the syrup onto the top of the tart. You will have extra for serving.

Make the White Chocolate Ganache Cream

Melt the white chocolate in a saucepan or heat proof bowl over a pot of simmering water.
Stirring occassionally with a metal spoon.
In a bowl beat the cream until light and fluffy.
Add in the melted white chocolate and beat until well combined.
Serve with the chilled tart.

Serves about 8.

Raspberry Cheesecake Cupcakes with a Shortbread Base

28 Aug


What you will need:

The base..
100 grams butter or margarine, softened
1 cup plain flour
50 grams sugar
1 tablespoon vanilla

The filling…
2 cups SR flour
200 grams butter/margarine, room temperature
1 cup  caster sugar
1 tsp vanilla extract
1/2 cup cream cheese, whipped
2 eggs whites
1 cup raspeberries, roughly chopped

The icing…
200 grams cream cheese
1 cup icing sugar
1 teaspoon strawberry essence

(Optional) Raspberry Sauce…
100 grams raspberries
1/2 cup sugar
1/4 cup water

What to do:

Preheat the oven to moderate and prepare your muffin tray/s.

Make the base..

Rub the butter into the flour.
Gradually add the sugar and vanilla and knead until a soft dough
Press a small amount of the dough into the base of each of lined muffin tray holes, about 1cm thick.
Pierce each base with a fork and bake for around 5 minutes or until the dough starts to very slightly brown.

Make the filling…

Beat together the sugar and butter until light and fluffy.
Add the vanilla and eggs.
Continue beating until well combined.
Add in half the flour and using a wooden spoon lightly fold.
Add the whipped cream cheese and continue folding until well combined.
Add in the last of the flour gradually, then fold in the raspberries.
Spoon the mixture on top of the semi cooked bases and bake for about 15-20 minutes or until a skewer just comes out clean.
Allow the cupcakes to cool before icing.

Make the icing…

Using an electric mixture whip together the cream cheese, icing sugar and strawberry essence until light and fluffy.
Spoon or pipe the icing on top of the cooled cupcakes and if desired drizzle with raspberry sauce.

Make the raspberry sauce (Optional)

In a blender blend together your raspberries and water until smooth.
Pour the blended berries into a saucepan and add the sugar.
On a low heat cook until the sauce thickens and the sugar fully dissolves.
Allow to cool before drizzling over the cupcakes.

Makes about 15

Chewy Chocolate Fudge & Almond Brownies

5 Aug


What you will need…
150g butter
1/2 cup dark cooking chocolate
1/2 cup blanched almonds, coarsely chopped
3 eggs
1 1/4 cups caster sugar
1/2 cup plain flour
1/2 cup almond meal
1/2 cup cream cheese
1/4 cup golden syrup
1/4 cup cocoa powder
1/4 cup white chocolate
1/2 cup dark chocolate
2/3 cup cream

What to do…
Preheat oven to moderate and grease and line a slice tray
Melt the butter in a saucepan over medium heat.
Reduce the heat and add the dark chocolate.
Stir constantly until melted. Move from heat. Do not overcook.
Combine all other ingredients in a large bowl and mix well.
Fold in the chocolate and butter mixture.
Pour mixture into the tray and cook until just firm. You want the center gooey.
When done allow to cool and start to make the topping.
In a saucepan melt the chocolate on a low heat. When just melted remove the saucepan from the heat and fold in 1/2 cup of the cream.
Repeat this for the white chocolate.
Pour the milk chocolate and cream mix over the cooled brownies.
Gently swirl in the white chocolate mix. Garnish with almonds if desired.
Refridgerate until the topping has set.


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