Chocolate cherry Cheesecake (Cheescake de chocolate y cerezas)

 

I absolutely confess that I could not avoid the temptation to make another dessert with cherries (with plenty of fruit even in late summer)

Anyway, I know   cherry season is very short and although it can be made with frozen or jarred cherries, I wanted to make this lovely recipe I found.

I think that each season has its fruits in summers many more but then there are apples, oranges, tangerines, pomegranates, and others  beautiful fruits.

So I actually spend the year searching  recipes with fruits cause 

I love them.

This cherry cheesecake is almost like ice cream with a delicious chocolate coating.

Enjoy it !

Source : Raspberricupcakes (from Sidney)

Ingredients

Crust

2 cups (abot 200 grams)of crushed digestives biscuits (or graham crackers)

1 tablespoon sugar

1 pinch of salt

70 grams butter melted

Filling

300 grams cream cheese softened

60 grams  icing sugar

1 teaspoon vanilla extract

 250 ml  thickened cream

180 grams cherries fresh or frozen or from jar (pitted and diced)

1 tablespoon sugar

2 tablespoon lemon juice

1 tablespoon cornflour  

more 2 teaspoon cold water

Chocolate ganache

150 ml pouring cream

150 grams dark chocolate

Some cherries to decorate

Method 

For the crust

Preheat oven to 160°C (325°F). Grease a 10 x 30 cm rectangular loaf tin .

Line the base and two long sides  of the loaf tin with baking paper, this will make easier to lift the cheescake out of the tin later.

Mix crushed biscuits and sugar  and pinch of salt in  a medium bowl,

Add butter and stir until well combined.

Using yours hands spread mixture out in an even layer, then use with your fingertips to press crumb mixture into bottom of tin to form an even crust.

Transfer to a baking sheet and bake  until crust is set and golden in places , about 15 minutes.

Set crust  aside until cool.

Filling 

Place chopped cherries, lemon juice and 1 tbsp sugar in a small saucepan and place on a medium low heat, stirring until the sugar dissolves. Add the cornflour  mixture to the saucepan and stir over heat until mixture starts to thicken, then set aside to cool. 

Prepare the cheescake filling .

 Place  cream cheese , icing sugar and vanilla in a large mixing bowl and beat on high speed with an electric mixer until smooth.

Stir cherry mixture into the mixing bowl until combined . And in a separate bowl carefully beat the cream to stiff peaks. 

Fold cream into the rest of the mixture and the poor over the cooled crust,

Chill in the fridge for at least  3 hours or overnight. Lift out the tray using the baking paper and peel away from the sides , you can run a knife and the use to slice a thin layer of the sides to make it look neater.

Chocolate ganache

Place cream in a small saucepan on medium heat untiñ it just comes to the boil.

Chop up chocolate and place in a mixing bowl and  pour the hot cream over, leaving for 5 minutes to let the chocolate melt.

Whisk mixture together until smooth and pour a thin layer over the top of the cheescake. Top with some  cherries and chill about one hour before serving.

print recipe here

EN ESPAÑOL

Cheescake de chocolate y cerezas 

Ingredientes

masa

2 tazas de galletas molidas (graham cracker o de vino)

1 cucharada de azucar

1 pizca de sal

70 gramos de mantequilla derretida

Relleno queso crema y cerezas

 

300 gramos queso crema

60 gramos azucar en polvo

2 cucharadas jugo de limon

250 gramos crema para batir

180 gramos cerezas congeladas o frescas

1 cucharada de azucar

2 cucharadas de jugo de limon

1 cucharada de maicena mas 2 cucharadas agua helada

Ganache de chocolate para cubrir

150 gramos de crema espesa

150 gramos de chocolate oscuro  en barra

algunas cerezas para decorar

No churn blueberry cheescake Ice Cream (Helado de cheescake con arandanos)

 

Independence Day, a national holiday  and how many things could be said,  was a special and quiet day and personally I loved it.

Last night I made this dessert for today, I have wanted to do it for a long time, because I love blueberries and ice cream, the day was sunny but very windy (we are almost in spring) and at night  is really cold.

Today I spoke with a friend in France and she says  is still really hot there, I actually like ice cream in all seasons.

It's easy and you don't need an ice cream machine so I recommend it anyway.

A hug to all and thanks for  be here !

Adapted from :  Food wanderings

Recipe

Ingredients

225 grams cream cheese room temperature

1 can  sweetened condensed milk

 2 cups heavy cream chilled overnight

2 tablespoons lemon juice

1 cup blueberry syrup

Method

For Ice cream

Beat the cream cheese in a bowl until smooth and creamy with a mixer. Gradually add the condensed milk, beating well after each addition.

Stir in the heavy cream and lemon juice. Increase the speed to high and beat until it soft peaks form and it is doubled in volume.

Spread a little of the cream cheese mixture evenly into an 20 x 15 cm)  (8 x 6 inch) square pan. Dollop half of the blueberry sauce by teaspoons on top of the mixture. Swirl with a knife. Make another layer of cream cheese mixture on top, and dollop with the remaining blueberry syrup and swirl.

Cover with foil. Chill for 6 hours in freezer  or overnight before serving.

Blueberry Syrup

2 cups fresh or frozen blueberries

1/4 cup sugar

1 1/2 tsp cornstarch

1 tbsp lemon juice

Cook the blueberries and sugar in a pan over medium heat until the blueberries start to release their juices.

Stir together the cornstarch, water and lemon juice until smooth.

Add the cornstarch mixture to the blueberries  and stir. Bring the mixture to a boil, then lower the heat and simmer for 1 minute until slightly sick.

Remove from the heat. Chill until ready to use.

And finally if you have some leftover blueberry syrup, you can always spoon it over some cheescake or vanilla Ice crema or greek yogurt.

EN ESPAÑOL

Helado de cheescake con arandanos

(método sin maquina de helados)

Cuando leía helado tipo cheescake  con frutas no entendia a que se refería. Ahora se que solo se refiere a que lleva  queso crema dentro de los ingredientes, nada más, tambien se puede hacer con yogurt natural en vez de la crema.

Lo importante es la leche condensada eso hace que el helado tenga una textura cremosa.

Por lo demás es una receta muy sencilla que se puede hacer con otras frutas, tambien me encanta con limon.

O con frutillas, yo use arandanos congelados porque los arandanos aún estan muy caros

Ingredientes

225 gramos queso crema (1 paquete) a temperatura ambiente

1 tarro de leche condensada

2 tazas de crema enfriada en el refrigerador

2 cucharadas de jugo de limon

1 taza de salsa  de arandanos

 hecha con receta a continuacion  

Salsa de arándanos

2 tazas de arándanos frescos o congelados

1/4 taza de azucar 

1 1/2 cucharadita de maicena

1 cucharada de agua

1 cucharada jugo de limon

(receta de salsa mas abajo)

Preparacion crema de helado

Primero batir el queso crema en un bowl, velocidad media, hasta que este cremoso. Gradualmente agregar la leche condensada, batiendo bien despues de cada agregado,. Mezclar con la crema y jugo de limon, . Batir a mas velocidad hasta que la crema aumente de volumen y este espesa.

En un molde alargado  ( u otro) poner una capa de la mezcla de queso crema y leche condensada, sobre esto poner un poco de salsa de arandanos. Con un cuchillo hacer dibujos para que se reparta mas.

Cubrir con otra capa de queso crema y leche condensada  y repartir en montoncitos la salsa de arandanos sobre la crema . Hacer los dibujos con el cuchillo (como haciendo circulos)

Cubrir con papel film plastico y dejar toda la noche . Servir al otro dia.

Salsa de arandanos

En una ollita mediana cocinar los arandanos con el azucar a fuego medio hasta que los arándanos suelten su jugo, 

Mexclar aparte la maicena, agua y jugo de limon hasta tener una mezcla suave. Dejar que hierva solo un poco y se espese.

Apagar el fuego y dejar enfriar. Reservar hasta que se va a usar.

Dura bien en el congelador unos 5 dias  pero ademas la verdad es que se termina luego.

Passion fruit Lemon No-bake cheescake (Cheescake de Maracuyá y limon)

Where time goes, that fly, that leaves us and that is why we are nostalgic for what we do not do, or cannot do.
Sometimes I think that Christmas is going to find me even here without being able to even leave. 
In any case, I do not find it so difficult, what makes me sad is that as if everything was stopped as in a dream. Months in which I only go out once a week to the supermarket and the guard who is there knows me at least makes me laugh.
Take care you all!


Now the recipe: 

Yesterday I made this passion fruit Lemon no bake cheescake and was amazing (oh well I love passion fruit)
I made same changes at the recipe and think was good.
I found Passion fruit in my freezer with all the berries.
The best of this recipe is passion fruit curd!
The type of recipe I love to share.
You can make at night and eat  to the following day!

Adapted from : Vintage Kitchen Notes

Ingredients

Passion fruit curd

5 egg yolks
1 1/2 cups passionfruit pulp with seeds (or frozen passionfruit)
1/2 cup lemon juice
160 grams unsalted butter
1/2 cup of sugar

No bake lemon cheescake

2 cups graham crackers or vanilla crumbs
1/2 cup of butter softened (115 grams)2 cream cheese  room temperature (400 grams)
1 cup whipping  or heavy cream 
1 can  sweetened  condensed milk
zest of two lemons

1/2 teaspoon vanilla extract
1  cup passionfruit curd

Method

passionfruit curd

In a bowl whisk together egg yolks and sugar for 1 minute.
Add passionfruit pulp, lemon juice, mix well and reserve.

In a heavy bottomed medium saucepan, melt the butter without letting it boil.
Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes) Dont let it boil.

Transfer the mix toa container or a jar and keep refrigeraded.

For no bake lemon cheescake

Prepared a crumb base mixing crumbs  with softened butter
( I pour butter 30 or 40 seconds in microwave and is more easy)

Line a 23 x 30  9 x 13 inch)cm pan with 2 inch sides with aluminium foil, letting it hang over the two long sides.
Path the crumb mixture evenly over bottom.
Refrigerate while making the filling.(about 30 minutes)

In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until begining to thicken.
Add condensed milk, and lemon zest and mix well.
Pour over prepared base. And then add dollops of passion fruit curd all over the batter  and with a knife swirl it lightly.

Freeze about 4 hours or if you make at night until the follwing day.

Take out of the freeze about 1 10 or 15 minutes before serving. Cut into squares  and serve.
You can serve with some passion fruit curd too .
Note:
You can refrigerate the passion fruit by some days. Here they ate with a spoon and was all.

print recipe here

Creamy no Churn Raspberry crumble Ice cream (Helado de frambuesa y cheescake)

Sometimes we have  to choose between talking about what happens or sticking with my recipe I will only say that we are still in confinement but I try to live the best and that's why I keep cooking, reading and living ... and sharing recipes.

This recipe really fascinated me apart from that I love ice cream, the men here loved  it  and now  I thinking   doing  again, it could be blueberry or strawberries or again raspberries.

Finally how wonderful are the homemade ice creams. One should do them more often!!

A hug for everyone and thanks for coming.



Note:
 Remember Im in winter so I use frozen raspberry but you can use any fresh berry!(blueberry, blackberries, strawberry or raspberries)




Source : The sweet  and  simple kitchen

 Ingredients

For the brown sugar crisp

1/3  cup all purpose flour
1/3 cup rolled oats
1/4 brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter

For the no churn ice cream

1 can sweetened condensed milk
1/2 tablespoon vanilla extract
 1 tablespoon lemon juice
1/4 teaspoon salt
4 ounces cream cheese softened
2 1/2 cups heavy whipping cream
2/3 cup raspberry jam (or 1 cup of frozen raspberry and make some jam)


Method

Make brown sugar crisp

Preheat oven to 180°c (350°F) and line a small baking sheet with parchment paper.

In a medium bowl whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work into the dry ingredients with a pastry cutter until the butter is incorporated and you are left with a crumbly mixture.

Spread onto prepared baking sheet and place in the oven to bake for about 10 to 15 minutes or until is golden.
Remove from oven and allow to cool completely. Set aside until ready to use assemble Ice cream.

Make not churn ice cream

In a small bowl, whisk together condensed milk, vanilla and salt, set aside.

In a large bowl beat the cream cheese with and electric mixer fitted with the whip attchment on high until smooth and creamy and there are no lumps.
Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream is incorporated turn the mixer to high and whipuntil stiff peaks form, about 3 minutes.

Add half of the whipped cream to cheese mixture to the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of mixture into a 9 or 10 inch cake pan or a loaf pan . Set the pan and the remaining cream mixture in your freezer for 15 minutes to set slightly.
 Once set remove and begin assembling your ice cream.

Dollop about 1/3 cup raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture.

Dollop the rest of your Ice cream mixture on top and use a spoon to smooth.
Dollop the remaining jam across the ice crean and use a knife or the back of your spoon to create pretty swirls.
Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5 to 6 hours before serving.




Print here

Frozen Tiramisu cheescakes (Tiramisu cheescakes)

Sometimes I think that time passes too fast, the weeks fly by, and I really couldn't make the post for this recipe that I made for Father's Day.

I only comment this because there are people who get bored at home, I have worked more than ever and I have cooked more than ever with everyone here.

Suddenly I get lost and I think we are in May? not in June !! that's been crazy sometimes. .

Turning to the recipe, I loved these tiramisu and are very easy  you can use a cup (or a mould) to make them.

And you arrange sponge fingers around the side of each prepared cup or mould.
I hope to see you later in a new recipe.
A big hug from here and thanks by coming!


Adapted from :  Taste com. au

Frozen tiramisu cheescakes

Ingredients

3/4 cup fresh espresso coffe
1/4 cup rum or cognac
1/3 cup caster sugar
10  sponge finger biscuits halved
2 egg yolks
250 grams  cream cheese or mascarpone (room temperature)
cocoa podwer, to dust



Method

Line the base and side of 4 or 5    1cup (250 ml)
capacity metal moulds or tea cups with plastic wrap
allowing sides to overhang.

Combine the coffe, rum and 1 tablespoon of sugar in a shallow bowl and stir well until sugar dissolves.
Reserve 2 tablespoonfuls of the coffe mixture.
Dip sponge fingers one at a time into remaining mixture and arrange around the side of each prepared mould or tea  cup.

Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl until thick and pale.
Fold through the  cream cheese and reserved coffe mixture
until combined.
Pour the cream cheese mixture evenly among the prepared moulds or cups. Cover with plastic wrapand place in the freezer for 4 hours or until almost frozen.

Finally yurn each cheesecake out onto serving plates, using the plastic wrap as a guide. Dust with cocoaand serve inmediately

Print recipe 

I used these tea cups like  moulds  in this recipe

Tiramisu Cheescakes

Tiramisu cheescakes



Este postre es super facil y delicioso es como el Tiramisu modificado, porciones individuales, y que da super rico, lo hice para el dia del padre. Se puede hacer en molde o en tazas y queda bien igual.

Ingredientes

3/4 taza de café espresso 
1/4 cup ron o coñac
1/3 taza de azucar
10 galletas de champaña cortadas a la mitad
2 yemas de huevo
250 gramos de queso crema (un paquete con un poco mas)
a temperatura ambiente
cocoa en polvo para espolvorear 

Preparacion

Cubrir la base y los lados de 4 o 5 moldes o tazas de té con film plástico dejar que caiga un poco por los lados (mas facil de desmoldar)

Black cherry almond ripple semifreddo (Semifreddo de cerezas con almendras)

I think  maybe is  the first time that  Christmas is so close and  Im in  this state of mind (not even when my mother died) .

(sad and exausted)

All days is a fight, it's all so uncertain, you don't know what will happen, when we will be calmer anyway you  don't know

nothing.

And  of course I support the demands, and  this government has committed many injustices and caused a lot of pain.

 Oh well... I have started to put myself in Christmas spirit and decided that I want to start cooking  about Christmas.

This Black cherry Semifreddo is delicious for every season you can make with other fruits or with frozen cherries.

Sometimes  semifreddo is better than Ice cream and is really easy , usually I make at night, freeze and  you can serve to the following day.

Adapted from : Girl in the little red kitchen


lots of love to all !!

The recipe

Ingredients

3/4 cup granulated white sugar
4 large egg yolks
1 1/2 cups heavy cream
1 teaspoon almond extract
1 cup silvered almonds toasted
1 1/2 cups dark cherries pitted and halved
(can use frozen cherries)

Method

Line a loaf pan (9x5 inch 9x 13 cm) ) with plastic wrap letting the excess hang over from the sides .

In a double boiler whisk together the sugar and egg yolks until the sugar dissolves and the the egg yolks triple in size (about 6 minutes). The yolks will be plate and frothy. 

Using a stand mixer or by hand whip the heavy cream until it forms medium peaks. Carefully fold in half the egg yolks, making sure not to deflate too much of the whipped cream and then the remaining yolks.
Scraping down the bottom and sides of the bowl. Gently stir in the almond extract. 
Scoop about 1/3 of the mix  into your prepared pan and place 1/4 cup of almonds and about 1/2 cup of cherries .
Add more whipped cream and build layers so you end up with 3 total layers of filling and 1/4 cup almonds and 1/2 cup of cherries remaining to top.

Carefully fold over the excess plastic  wrap and place in the freezer to firm up for at least 4-6 hours.

Remove the semifreddo from the freezer, flip out onto the surface remove the plastic wrap and top with the remaining almonds and cherries.


Print recipe

Christmas towel kitchen

Still we have some apricots I think apricots is one of my favorites fruits .
Estoy feliz de tener aun algunos damascos, no son muchos pero se han dado maravillosos...
Espero hacer mas mermelada Dios mediante ...

Semifreddo de crezas con almendras

raspberry and greek yogurt ice cream (no churn) Helado de yogurt griego y frambuesas

I love ice cream and I say it with pleasure!
 I have not done much this last time but I craved raspberry ice cream and I loved this recipe with Greek yogurt. 
The  color of raspberry is amazing! and natural of course . 

I  know I have become more  demanding for ice cream but I love when  they are delicious and natural.
I recommend this recipe for easy and delicious. The only thing  
take your  time to remove the ice cream  of  the freezer before serving. Will be more softer.

About my health, better, today I started with the kinesiologist, it is very fun because in the same room there are several more persons but he was very nice with me and did not make me suffer much. It gives me hope. I will go  three times a week-
Lots of hugs and kisses to all! 




Adapted from:  All thats jas.com

Ingredients

2 cups frozen of fresh raspberries
2 cups plain full fat greek yogurt
3/4 cup condensed milk
1 teaspoon lemon juice

Method

In a food processor blend together all ingredients until creamy.

Transfer in to a an airght freezable container and freeze by 2 hours first. 
Remove the pan from the freezer. Use a spatula to stir the already frozen edges into the still soft center then use a hand whisk to mix until smooth.

Place in the freezer again for 2 more hours repeating the process of stirring.
Freeze  again and let until is frozen.
Remove from the freezer 15 minutes before serving to allow it to soften.


TIPS

Use different fruit for different flavors.

Add a little sugar Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.

Substitute condensed milk with honey if you prefer,

Only use the full fat yogurt make its creamier.

Print recipe

helado de frambuesas y yogurt griego

Pomegranate and strawberry semifreddo (semifreddo de frutillas y granadas)

Finally after almost  3 weeks when I could not do almost anything or write or make a post on my blog I am slowly starting to use more my right hand. 

The problem when I fell was on my right shoulder but you already know that the arm is a whole. I still use sling but I move more and cook more (with my left hand) so I made this dessert to go back.

Thank you for all your greetings and messages, they helped me to be more animated in a time that I feel useless.
Lots of love xo


Note: this dessert is with pomegranates and strawberries but you can use only strawberries  or other delicious berries.


Source  :  Le Creuset recipes.co.za

Pomegranate and strawberry semifreddo

Ingredients

4 free range eggs separated
3/4 cup  sugar 
2 teaspoon vanilla extract 
1/2 teaspoon cream of tartar
1  1/2 cup cream whipped
150 grams strawberries blitzed to a pulp
100 grams  pomegranate rubies
(or blueberries or raspberries)

Method

Place the egg yolks , 1/2 cup sugar and vanilla in a heat proof bowl and beat until pale and thick.

Place the bowl over a casserole of simmering water and beat until the mixture doubles in volume.

In a separate bowl beat the eggs whites with cream of tartar and remaining sugar until stiff peaks form.

Fold the whipped cream with both egg mixtures and place in a 
20 x 10  cm loaf tin.(or other size)

 Line tin with clingfilm, allowing a 5 cm overhang all sides.
Gently mix through strawberry pulp and pomegranate rubies.
Cover with overganging film and freeze about 6 to 8 hours or overnight.

Let stand 8 to 10 minutes at room temperature to soften, then turn onto a platter and remove the clingfilm.  
 Garnish with some strawberries, pomegranate seeds and mint.




print recipe here

Semifreddo de frutillas y granadas

Cherry and toasted almonds Semifreddo (Semifreddo de cerezas y almendras)

We keep moving towards Christmas. 
And time literally flies.
This Semifreddo dessert  I did many times  for these dates because you do  and can  eat  whenever you want.
(You really  can make some days before Christmas)

 This time I did with black cherries and almonds and I liked this version. I also want to say  I used frozen cherries or   canned dark sweet cherries  (for those who are not in summer) and only outside decorate with fresh cherries.

Those who are in summer (Australia, New Zeland, Chile) can use fresh or frozen cherries.
But it also has chocolate and almonds. A very Christmas dessert.



Source:The girl in the little red Kitchen

Ingredients
(8 servings)

3/4 cup granulated white sugar
4 large egg yolks
1 1/2 cups heavy cream
1 teaspoon almond extract
1 cup silvered almonds toasted
1 1/2 cups frozen dark sweet cherries 

or a jar of sour cherries

Garnish
bittersweet chocolate and some cherries


Method

Line a 9x5 inches loaf pan (23 x 14 cm aprox)
with plastic wrap, letting the excess hang over from the sides.

In a double boiler whisk together the sugar and egg yolks until the sugar dissolves and the egg yolks triple in size (about 6 minutes).

Using a stand mixer or by hand  whip the heavy cream until it forms medium peaks. 
Carefully fold in half the egg yolks, making sure not to deflate too much of the whipped cream and then the remaining yolks.

Scraping down the bottom and sides of the bowl. Gently stir in the almond extract. Scoop about 1/3 of the mix into your prepared pan and place 1/4 cup of almonds, about 1/2 cup of cherries .Add more whipped cream and build layers so that you end up with 3 total layers of filling and 1/4 cup almonds  and 1/2 cup of cherries. remaining to top.

Carefully fold over the excess plastic wrap and place in the freezer to firm up at least 4 to 6 hours.
To serve remove semifreddo from the freezer 5 minutes before turning out on to a platter. Using a sharp knife (dipped in hot water) cut into thick slices and spoon over cherries, almonds and chocolate pieces.


Print recipe

   

Semifreddo de almendras tostadas  y cerezas 
(frescas o congeladas)