Frosted cherry chocolate cheesecake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Frosted cherry chocolate cheesecake recipe. Enjoy quick & easy Christmas desserts and learn how to make
a sweet treat to impress: frosted cherry chocolate cheesecake.

Ingredients

200g pkt chocolate biscuits
100g butter, melted
375g cream cheese, softened
1/2 cup (125g) sour cream
1/2 cup (100g) caster sugar
2 eggs
1 tsp vanilla bean paste
70g dark chocolate, chopped (see note)
1/3 cup (70g) caster sugar, extra
100g cherries, washed, dried
1 eggwhite, lightly whisked

Method

1. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Place in a 15 x 40cm rectangular fluted tart pan with removable base and use the base and sides of a glass to press the crumb mixture up the base and sides of the pan. Place on a baking tray and place in the fridge for 30 minutes to set.
  
2. Preheat oven to 160°C. Use an electric mixer to beat the cream cheese, sour cream and sugar until smooth. Add the eggs and vanilla and beat until just combined. Pour into the prepared pan and sprinkle with the chocolate. Bake in preheated oven for 25-30 minutes or until set. Turn off oven and leave cheesecake in oven with door ajar to cool completely.
  
3. Line an oven tray with baking paper. Place the extra sugar in a shallow bowl. Use a small brush to brush eggwhite evenly over a cherry. Roll the cherry in the sugar to dust evenly. Place on the lined tray. Repeat with remaining cherries, eggwhite and sugar. Set aside for 1 hour to dry.
  
4. Place the cheesecake on a serving plate. Arrange frosted cherries over the cheesecake to serve.

Notes

Try substituting the dark chocolate with white or light chocolate, or experiment with combinations of different chocolates such as white and dark chocolate.

Source
Notebook: - December 2007, Page 126
Recipe by Sarah Hobbs

More Dessert Recipes:

White Christmas cakes
Christmas fruit cake
Mint & chocolate meringue cake
Panforte
Mangomisu
Egg nog panna cotta

Save and share Frosted cherry chocolate cheesecake recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

White Christmas cakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try White Christmas cakes recipe. Enjoy quick & easy Christmas desserts and learn how to make White Christmas cakes.

Makes 12

Ingredients

25g butter, chopped
125g good-quality white chocolate, chopped
3/4 cup caster sugar
2/3 cup milk
3/4 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten

White Christmas topping
125g good-quality white chocolate
1 cup puffed rice cereal
1/3 cup shredded coconut, toasted (see tip)
1/2 cup pistachio nuts, toasted, chopped
1/3 cup dried cranberries, chopped
1/2 cup roughly-chopped white marshmallows

Method

1. Preheat oven to 160°C. Line a 12-hole, 1/3 cup-capacity muffin pan with foil cases.
  
2. Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until smooth. Remove to a large bowl. Stand for 10 minutes. Add flours and egg. Whisk until smooth.
  
3. Spoon mixture into cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Turn pan over onto a bench lined with baking paper. Allow cakes to cool with pan on top to flatten cake tops.
  
4. Make white Christmas topping: Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto cakes. Allow to set. Serve.

Notes

Tip: To toast coconut, place on a tray and bake at 180°C for 3 to 5 minutes or until golden. Stir occasionally so coconut browns evenly.

Source
Super Food Ideas - December 2007, Page 34
Recipe by Cathie Lonnie

More Dessert Recipes:

Christmas fruit cake
Mint & chocolate meringue cake
Panforte
Mangomisu
Egg nog panna cotta
Christmas pudding with orange brandy butter

Save and share White Christmas cakes

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Microwave Christmas pudding recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Microwave Christmas pudding recipe. Enjoy quick & easy Christmas desserts and learn how to make Microwave Christmas pudding.

Ingredients (serves 10)

50g dried apricots, chopped
300g dried mixed fruit
100g moist dried figs, chopped
100g glace mixed fruits (pineapple, figs, apricots, cherries), chopped
1/2 cup sweet sherry, dark rum or brandy
150g butter, softened
1/2 cup brown sugar
2 eggs, at room temperature
1/2 cup smooth apple sauce
1/2 cup plain flour, sifted
1 1/4 cups fresh white breadcrumbs
1 1/2 teaspoons mixed spice
1 tablespoon parisienne essence
vanilla custard, to serve

Method

1. Place dried and glace fruits in a large, microwave-safe bowl. Pour over sherry. Microwave, covered, on MEDIUM-LOW (30%) for 10 minutes or until fruit is plump and sherry is almost absorbed. Cool.
  
2. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fruit mixture, apple sauce, flour, breadcrumbs and mixed spice. Mix well. Stir in parisienne essence.
  
3. Lightly grease a 1.5-litre capacity heatproof, microwave-safe pudding basin. Line base with a circle of baking paper. Spoon mixture into basin. Smooth surface. Cover pudding with a double layer baking paper and secure with kitchen string. Elevate basin on an upturned plate in microwave. Microwave on MEDIUM-LOW (30%) for 35 minutes. Stand in basin for 15 minutes. Insert a skewer into centre, to check if pudding is cooked. Turn out. Serve with custard.

Notes
To reheat a whole Christmas pudding, line a heatproof, microwave-safe plate with non-stick paper. Invert pudding onto plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer. Microwave on MEDIUM-LOW/DEFROST (30%) for 15 to 20 minutes or until pudding feels warm (it will get hotter on standing). Stand for 5 minutes. Serve.

Source
Super Food Ideas - December 2006, Page 26
Recipe by Kerrie Sun

More Dessert Recipes:

Orange-Chocolate Bread Pudding
Little Lemon Meringue Pies
Zabaglione With Berries
Raspberry-Lemon Easter Cake
Truffle Tarts with Raspberries
Lemon Ricotta Granita

Save and share Microwave Christmas pudding recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Christmas fruit cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Christmas fruit cake recipe. Enjoy quick & easy Christmas desserts and learn how to make Christmas fruit cake.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Ingredients (serves 20)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
  
2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
  
3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
  
4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes

If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source
Super Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

More Dessert Recipes:

Mint & chocolate meringue cake
Panforte
Mangomisu
Egg nog panna cotta
Christmas pudding with orange brandy butter
White chocolate and berry cheesecake

Save and share Christmas fruit cake recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Christmas cupcakes recipe - How to make Christmas cupcakes

Dessert Recipes: The home of delicious dessert recipes invites you to try Christmas cupcakes recipe. Enjoy quick & easy Christmas desserts and learn how to make Christmas cupcakes.

Wrapped in cellophane, these easy cakes make pretty Christmas gifts for friends, neighbours and grandparents
Preparation Time 60 minutes
Cooking Time 30 minutes
Makes 12

Ingredients

125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
500g dried mixed fruit
60g (1/2 cup) chopped walnuts
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1/2 tsp mixed spice
250g Orchard White Icing
10 drops green food colouring
36 red Nestle Smarties or Mars M&M'S

Method

1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  
2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.
  
3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
  
4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.
  
5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.

Notes

Store the cupcakes in an airtight container for up to 4 days.

Source
Good Taste - December 2008, Page 101
Recipe by Tracy Rutherford

More Dessert Recipes:

Black forest
Valentine cupcakes
Banana and cinnamon cupcakes
Honey and hazelnut cupcakes
Mega cupcake
Cupcake flowers

Save and share Christmas cupcakes recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Mint & chocolate meringue cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Mint & chocolate meringue cake recipe. Enjoy quick & easy Christmas desserts and learn how to make Mint & chocolate meringue cake.

The combo of mint and dark chocolate is one you'll love. Add pomegranate seeds to cut through the sweetness of the meringue. Or try raspberries or strawberries.

Preparation Time 30 minutes
Cooking Time 50 minutes

Ingredients (serves 6)

4 egg whites
220g (1 cup) caster sugar
1/2 tsp mint essence
2 tsp cornflour
150g dark chocolate (70% cocoa solids), chopped
300ml thickened cream
1 tbs icing sugar
1 pomegranate, seeds removed
Frosted mint leaves (optional), to serve

Method

1. Preheat oven to 120C. To make meringue, fill a sink one-third full with hot water. Place egg whites and sugar in the bowl of an electric mixer. Place bowl in sink and whisk for 30 seconds or until sugar has dissolved. Remove from sink. Using an electric mixer, whisk mixture to soft peaks. Add mint essence and cornflour. Whisk for 8 minutes or until stiff and glossy. Fold in 80g chocolate.
  
2. With a pencil, draw a 24cm round on a sheet of baking paper. Place paper on an oven tray, pencilled-side down. Place three-quarters of meringue in the centre of the round. Using a spatula, spread to fill round. Spoon remaining meringue into a piping bag fitted with a 1cm plain nozzle and pipe bite-sized 'kisses' around the large meringue. Alternatively, drop teaspoonfuls of meringue onto the tray.
  
3. Bake meringues for 50 minutes or until firm to the touch. Turn off oven and cool meringues completely in the oven with oven door held ajar with a wooden spoon (this takes about 3 hours).
  
4. Melt the remaining 70g chocolate in a heatproof bowl (see note on Melting chocolate). Using a fork, drizzle meringues with chocolate. Leave to set. Using an electric mixer, whisk cream and icing sugar to soft peaks.
  
5. To assemble, spread large meringue with cream. Top with meringues kisses and scatter over pomegranate seeds and frosted mint leaves, if using.

Notes

Melting chocolate: To ensure smooth melted chocolate, place a quantity of chopped chocolate in a glass or stainless-steel bowl. Pick a saucepan that the bowl will sit over snugly and fill one-third full with water. bring water to a gentle simmer. Place bowl over the pan, making sure it doesn't touch the simmering water, and stir occasionally. for small quantities of chocolate, turn off the heat. The residual heat will melt the chocolate.

Tip: This cake looks beautiful decorated with frosted mint leaves. Brush small mint leaves with egg white, dust in caster sugar and leave to dry.

Source
MasterChef - May 2010, Page 90
Recipe by Sophia Young

More Dessert Recipes:

Panforte
Mangomisu
Egg nog panna cotta
Christmas pudding with orange brandy butter
White chocolate and berry cheesecake
Jamie's Coconut Cake

Save and share Mint & chocolate meringue cake recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Panforte Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Panforte  recipe. Enjoy quick & easy Christmas desserts and learn how to make Panforte .

Makes 1 x 20cm round disc
Equipment
You will need a sugar thermometer for this recipe.

Ingredients

1 cup (145g) hazelnuts
1 cup (160g) blanched almonds
1 cup (145g) raw cashews
1 cup (150g) dried pitted dates, halved
100g red glace cherries
2/3 cup (100g) plain flour
2 tsp mixed spice
1 tsp ground ginger
1/3 cup (80ml) honey
1/3 cup (70g) caster sugar
1/3 cup (70g) brown sugar
2 tbs water
Icing sugar mixture, to dust

Method

1. Preheat oven to 160°C. Place hazelnuts on an oven tray. Place the almonds and cashews on a separate oven tray. Bake for 6-8 minutes or until lightly toasted. Remove from oven. Rub the hazelnuts in a clean tea towel to remove the skins. Place the nuts, dates, cherries, flour, mixed spice and ginger in a large heatproof bowl.
  
2. Grease and line the base of a shallow 20cm round cake tin with baking paper.
  
3. Combine the honey, caster and brown sugar and water in a saucepan over low heat. Cook, stirring, occasionally brushing the sides of the pan to remove any sugar crystals, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until sugar thermometer reaches 116°C (soft ball stage). Remove from heat; add to nut mixture. Quickly stir to combine. Transfer to the pan and use your hands to press mixture to flatten.
  
4. Bake in preheated oven for 45 minutes. Remove from oven and set aside to cool completely in the pan. Run a sharp knife around the edge of the pan to loosen and turn onto a clean work surface. Remove and discard the baking paper. Dust with icing sugar. Store in an airtight container.

Source
Notebook: - December 2008, Page 172
Recipe by Sarah Hobbs

More Dessert Recipes:

Mangomisu
Egg nog panna cotta
Christmas pudding with orange brandy butter
White chocolate and berry cheesecake
Jamie's Coconut Cake
Ultimate chocolate cake  

Save and share Panforte Recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.