{Pistachio Cherry Cheesecake Tart} – Cheesecake cu fistic si cirese

pistachio cherry cheesecake tart

I’m well behind with recipe posts – I must be having about 3 more recipes queued to be published. I just lack the time to finish editing them just yet, being involved in so many offline projects that I hardly have time for anything else. But I’m here and not going anywhere, always here to post recipes, answer to comments, help and offer my support when you need it. I wouldn’t miss the fun on the blog for anything in this world!

pistachio cherry cheesecake tart

This pistachio cherry cheesecake tart is something I quickly made a few days ago out of a pistachio paste leftover! I seem to have fallen in love with pistachio lately – the color and delicate taste is something I just can’t get off my mind. It’s truly inspiring and it offers so many flavor combo options! This right here is adapted after a recipe by the one and only Pierre Herme. His mosaic cheesecake is something out of this world – beautiful and packed with flavor! But I only had a bit of pistachio paste leftover and no shelled pistachio at all, so I had to adapt. I decided I wanted to keep the flavor mix as it is and only work on the layers themselves, adjusting quantities and proportions.

What I ended up with is a delicious, creamy and rich dessert that looks like a tart, has the texture of a cheesecake and the taste of a cake. Wholewheat biscuits for the crust, pistachio paste for the filling, cherry jelly for the topping – now that’s one delicious combination!

{Pistachio Cherry Cheesecake Tart}
 
{Pistachio Cherry Cheesecake Tart} - Cheesecake cu fistic si cirese Author: Olguta - Pastry Workshop Serves: 8-10 servings
Author:
Ingredients:
  • Crust:
  • 200g graham crackers
  • 20g powdered sugar
  • 100g butter, melted
  • Pistachio paste:
  • 100g pistachio, peeled
  • 65g sugar
  • 35ml water
  • 4 tablespoons coconut oil
  • Filling:
  • 600g cream cheese
  • 200g sweetened condensed milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • The pistachio paste from above
  • 150g sour cherries
  • 40g sugar
  • 100ml water
  • 3g gelatin + 15ml cold water
  • Whipped cream for serving
Directions:
  1. Crust:
  2. Place the crackers in a food processor and pulse until ground into a fine powder.
  3. Add the sugar and butter and mix well.
  4. Transfer the mixture into a tart pan and press it well on the bottom and sides of the pan.
  5. Place aside.
  6. Pistachio paste:
  7. Combine the water and sugar in a saucepan and cook to 114-116C.
  8. Remove from heat and stir in the pistachio, mixing well until the sugar recrystalizes and the pistachio is coated in a white layer of sugar.
  9. Transfer the pistachio in a food processor and add the oil. Pulse until the paste is smooth and creamy. It may take a few minutes.
  10. Filling:
  11. Combine the cherries with sugar and water in a saucepan. Cook for 5 minutes then carefully drain the cherries.
  12. Arrange the cherries on the bottom of the tart crust. Continue to cook the cherry juice until reduced by half.
  13. Combine the cream cheese, sweetened condensed milk, eggs, vanilla, salt and pistachio paste in a bowl. Mix well.
  14. Pour the filling into the crust and bake in the preheated oven at 170C for 35 minutes or until the center looks set.
  15. Allow to cool down in the pan then transfer on a serving plate.
  16. Bloom the gelatin in cold water for 10 minutes then melt it and mix it with the cherry juice you made earlier. Pour the juice over the cheesecake then allow it to set in the fridge.
  17. Decorate the cheesecake with whipped cream and chopped pistachio.

pistachio cherry cheesecake tartROMANIAN

Sunt tare in urma cu postatul retetelor, incerc sa recuperez, dar timpul e asa de scurt. Ce bine ar fi daca ziua ar avea macar 30 de ore! Poate asa as putea sa fac si eu tot ce imi propun! In pofida postarilor mai rare din ultimul timp insa, sunt aici, va citesc comentariile si tin blogul live. Munca mea se vede mai degraba in offline – am avut in ultimul timp 3 workshopuri pe care le declar un mare succes si sper eu ca voi reveni curand cu o noua tema pentru un nou workshop. Incerc pe cat posibil sa fac un calendar pentru urmatoarele luni astfel incat sa stiti si voi cand si cum vor avea loc si sa va puteti inscrie daca va fac cu ochiul. Bilantul cursurilor de pana acum e cat se poate de interesant: mai bine de 20 de torturi realizate, o multime de retete incercate, kilograme intregi de unt, zahar, faina si ciocolata, o multitudine de culori si texturi, ore intregi de munca si explicatii, ingrediente de buna calitate de Desert Online si o multime de oameni care au venit sa ma vada din toate colturile tarii. Ma  bucur ca v-am cunoscut si va multumesc din suflet ca ma cititi, ca imi incercati retetele si ca ma sustineti!

Reteta de azi e simpla in esenta, insa se concentreaza pe un ingredient de care eu una m-am indragostit – fisticul. Nu e cel mai ieftin ingredient, asta-i clar, dar gustul lui delicat si verdele intens merita din plin! Ideea acestei tarte cheesecake vine de la Pierre Herme si faimosul lui cheesecake mozaic. Pornisem la drum cu gandul sa fac reteta lui pas cu pas, dar adunandu-mi ingredientele pe masa, mi-am dat seama ca nu aveam tot ce-mi trebuie in casa asa ca am pastrat doar combinatia de arome si am modificat restul componentelor. A iesit unul dintre cele mai bune tarte cu branza pe care le-am facut vreodata!

Cheesecake cu fistic si cirese
 
Author:
Ingredients:
Crusta:
  • 200g biscuiti integrali
  • 20g zahar pudra
  • 100g unt, topit
Pasta de fistic:
  • 100g fistic, curatat
  • 65g zahar
  • 30ml apa
  • 20g migdale macinate
  • 1 praf de sare
  • 4 linguri ulei de cocos
Umplutura:
  • 600g crema de branza
  • 200g lapte condensat indulcit
  • 3 oua
  • 1 lingurita extract de vanilie
  • ¼ lingurita sare
  • Pasta de fistic de mai sus
  • 150g cirese/visine
  • 40g zahar
  • 100ml apa
  • 3g gelatina + 15ml apa rece
  • Frisca batuta pentru decor
Directions:
Crusta:
  1. Puneti biscutii in vasul robotului de bucatarie si pulsati pana obtineti o pudra.
  2. Adaugati zaharul si untul si amestecati bine.
  3. Transferati amestecul intr-o tava de tarta si presati-l bine pe fundul tavii si pe margini. Dati deoparte.
Pasta de fistic:
  1. Combinati zaharul si apa intr-un vas si puneti pe foc mic spre mediu. Gatiti pana obtineti un sirop gros care atinge 114-116C.
  2. Luati de pe foc si adaugati fisticul. Amestecati bine pana zaharul incepe sa se recristalizeze in jurul fisticului.
  3. Transferati fisticul in vasul robotului de bucatarie si adaugati uleiul de cocos si migdalele macinate, precum si un praf de sare. Pulsati cateva minute pana obtineti pasta fina.
Umplutura:
  1. Incepeti prin a combina ciresele cu zahar si apa intr-un vas. Gatiti 5 minute apoi scurgeti ciresele si aranjati-le in crusta de biscuiti. Continuati sa fierbeti siropul de cirese pana se reduce aproximativ la jumatate apoi dati-l deoparte.
  2. Combinati crema de branza, laptele condensat, pasta de fistic, sarea, vanilia si ouale intr-un bol si amestecati bine.
  3. Turnati umplutura in crusta peste cirese si coaceti cheesecake-ul 35-40 minute in cuptorul preincalzit la 170C.
  4. Lasati-l sa se raceasca in tava apoi transferati pe un platou.
  5. Pentru jeleul de deasupra, hidratati gelatina in apa rece pentru 10 minute apoi topiti-o pe baie de aburi sau in microunde cateva secunde.
  6. Amestecati gelatina cu siropul de cirese apoi turnati-l peste cheesecake. Dati la rece sa se inchege.
  7. Decorati cu frisca batuta si fistic tocat.
  8. Sa aveti pofta!

pistachio cherry cheesecake tart

 

{Strawberry and Lime Cheesecake} – Cheesecake cu lime si capsune

lime cheesecake

Scroll down for English!

Va spuneam zilele trecute ca am avut o perioada in care am facut cheesecake si daca celelalte doua retete au ciocolata, iata o reteta proaspata – cheesecake cu lime si capsune – putin dulce, putin acrisoara, absolut delicioasa!

Ingrediente:

Crusta:

  • 150g biscuiti digestivi
  • 2 linguri cacao
  • 60g unt topit
  • 2 linguri zahar pudra

Umplutura:

  • 700g crema de branza
  • 200g smantana acra
  • 4 oua
  • 180g zahar
  • coaja de la 1 lime
  • sucul de la 1 lime
  • 40g unt topit
  • 1 lingurita extract de vanilie
  • 1 praf de sare
  • 300g capsune proaspete
  1. Pentru crusta, combinati biscuitii cu cacaoa si zaharul pudra intr-un robot de bucatarie. Mixati bine apoi adaugati untul topit. Transferati compozitia intr-o tava de tort tapetata cu hartie de copt si presati bine.
  2. Pentru umplutura, mixati bine toate ingredientele intr-un bol, Turnati compozitia in tava, peste crusta, si coaceti la 160C pentru 50-60 minute.
  3. Cand e gata, scoateti din cuptor si lasati sa se raceasca.
  4. Acoperiti cheesecake-ul cu caspune proaspete feliate. Sa aveti pofta!
lime cheesecake

English!

Didn’t I tell you that I made quite a few cheesecakes lately?! Here I am with a new recipe – strawberry and lime cheesecake – a delicious, tangy and refreshing cheesecake to brighten up your days.

Ingredients:

Crust:

  • 150g graham crackers
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered sugar
  • 60g melted butter

Filling:

  • 700g cream cheese
  • 200g sour cream
  • 4 eggs
  • lime and juice from 1 lime
  • 40g melted butter
  • 1 teapsoon vanilla extract
  • 180g sugar
  • 300g fresh strawberries for topping

Directions:

  1. To make the crust, mix the crackers with the cocoa and sugar in a food processor and pulse until ground. Pour in the butter and mix well then transfer in a baking pan lined with parchment paper.
  2. Press the mixture well on the bottom of the pan and set aside.
  3. To make the filling, combine all the ingredients in a bowl and mix very well.
  4. Pour the filling over the crust and bake in the preheated oven at 330F for 50-60 minutes or until set.
  5. Remove from the oven and let it cool down then decorate with strawberry slices. Enjoy!

 

lime  cheesecake

{Double Chocolate Cheesecake} – Cheesecake cu ciocolata

chocolate cheesecake

Scroll down for English!

Trec printr-o perioada in care fac cheesecake la greu :))) Am tot facut in ultimul timp prajituri cu branza si tot mai am niste idei de incercat. Aceasta e abia a doua reteta, mai am cel putin una de postat 😉 Cheesecake-ul de azi e ciocolatos rau, cum altfel?! Dar e ataaaat de bun cu doza lui dubla de ciocolata…mmmmm.

Ingrediente:
Crusta:

  • 100g biscuiti digestivi
  • 50g miez de nuca
  • 4 linguri unt topit
  • 2 linguri cacao neagra
  • 1 lingura zahar pudra

Crema:

  • 700g crema de branza
  • 200g smantana acra
  • 180g zahar
  • 100g ciocolata neagra
  • 100g smantana pentru frisca
  • 4 oua
  • 1 praf de sare
  • 2 linguri amidon
  • 4 linguri cacao neagra
  • 1 lingura Amaretto sau rom
  1. Pentru crusta, se zdrobesc biscuitii cu miezul de nuca intr-un robot de bucatarie. Se adauga untul topit, cacao si zaharul pudra, apoi se transfera compozitia intr-o forma de tort (26cm diametru a avut a mea) si se preseaza bine pe fundul tavii. Se da deoparte.
  2. Pentru umplutura, se infierbanta smantana pentru frisca, se ia de pe foc si se adauga ciocolata rupta bucati. Se amesteca pana se topeste si se da deoparte.
  3. Intr-un bol mare, se amesteca crema de branza, smantana acra, zaharul, ouale, amidonul, sarea, cacaoa si Amaretto. Se adauga ciocolata si se mixeaza bine.
  4. Se toarna compozitia in forma de tort, peste crusta, si se coace la 160C pentru 1 ora. In ultimele 10 minute de copt, schimbati temperatura la 180C. Ideea e ca la temperatura mare, cheesecake-ul incepe sa creasca. Desi la multe astfel de prajituri nu e recomandat sa creasca, intentia mea a fost sa creez acel gol din mijloc pe care sa-l umplu cu ganache de ciocolata, asa ca am modificat temperatura si l-am lasat sa creasca putin.
  5. Cand e gata, se scoate din cuptor si se lasa sa creasca.

Ganache de ciocolata neagra:

  • 100g ciocolata neagra
  • 100g smantana pentru frisca
  • 20g unt
  • Plus 200g frisca batuta bine si 50g ciocolata neagra topita pentru decor
  1. Pentru a face ganache-ul, incalziti frisca. Adaugati ciocolata rupta bucati si amestecati pana se topeste omogen, apoi incorporatiuntul.
  2. Lasati ganache-ul sa se raceasca usor, apoi turnati-l peste cheesecake.
  3. Acoperiti cu frisca batuta si realizati un grilaj din ciocolata topita. Decorati cu capsune sau alte fructe proaspete. Sa aveti pofta!
chocolate cheesecake

English!

It seems that I’m going through a “cheesecake phase” :))) I’m not kidding, I’ve been making a lot of cheesecakes lately and I still have some ideas to try. Plus, this spring, warm weather is so inspiring. I want to bake and bake and take pictures and spend my days enjoying the sun. Today’s recipe is all about cheese.. and chocolate! Yes! Chocolate.. again! Can you blame me though?! This cheesecake is amazing, creamy, loaded with flavor and perfect for a chocoholic like myself. 😉

Ingredients:
Crust:

  • 100g graham crackers
  • 50g walnuts
  • 4 tablespoons melted butter
  • 2 tablespoons cocoa powder
  • 1 tablespoon powdered sugar

Filling:

  • 700g cream cheese
  • 200g sour cream
  • 180g sugar
  • 100g dark chocolate
  • 100g heavy cream
  • 4 eggs
  • 1 pinch salt
  • 2 tablespoons cornstarch
  • 4 tablespoons cocoa powder
  • 1 tablespoon Amaretto
  1. To make the crust, combine the crackers with the walnuts in a food processor and pulse until ground. Add the cocoa powder, sugar and melted butter and mix well. Transfer into a round cake pan (26 diameter had mine) and press it well on the bottom of the pan. Set aside.
  2. For the filling, first of all bring the heavy cream to the boiling point. Remove from heat and stir in the chocolate. Mix until melted and set aside.
  3. In a large bowl, combine the cream cheese with the sour cream, sugar, eggs, salt, cornstarch, cocoa and Amaretto. Add the chocolate mixture and mix very well.
  4. Pour the filling into the pan and bake at 300F for 1 hour. Increase the heat to 350F for the last 10 minutes of baking. The reason I increased the heat at the end is because I wanted to create a rim to hold my ganache later on so I needed the cheesecake to rise then deflate and form a rim.
  5. When done, remove it from heat and let it cool down completely.

Dark chocolate ganache:

  • 100g dark chocolate
  • 100ml heavy cream
  • 20g butter

In addition to this, you will also need 200g whipped cream and 50g melted chocolate to deccorate.

  1. Make the ganache by heating the heavy cream to the boiling point. Remove from heat and add the chocolate. Mix until melted then add the butter.
  2. Let it cool down slightly then pour it over the cheesecake.
  3. Top with whipped cream and decorate with melted dark chocolate.
  4. Garnish with fresh strawberries or other fruits if you want. Refrigerate at least 1 hour before serving. Enjoy!
chocolate cheesecake
chocolate cheesecake

{Coffee and Chocolate Cheesecake} – Cheesecake cu cafea si ciocolata

coffee and chocolate cheesecake
Before baking this cheesecake, I had this perfecption about chocolate and cream cheese not working together. Before this, I just couldn’t imagine them both in the same recipe, but then I thought – wait a second, chocolate goes with everything, right?! And I decided to give it a go and boy, I was impressed. It tastes great, honestly! It’s creamy and rich and smooth, a decadent dessert in its delicacy. The coffee just adds a flavor that at first is hard to pin-point, but as the cheesecake melts in your mouth, you recognize it and it floods your senses.
{Coffee and Chocolate Cheesecake}
 
Author:
Serves:: 10-12
Ingredients:
Crust
  • 150g graham crackers
  • 2 tablespoons powdered sugar
  • 2 tablespoons cocoa powder
  • 60g butter, melted
Filling:
  • 700g cream cheese
  • 150g sour cream
  • 4 eggs
  • 150-200g sugar (depending how sweet you like it)
  • 1 pinch sugar
  • 4 teaspoons instant coffee
  • 2 tablespoons Amaretto or dark rum
  • 2 tablespoons cornstarch
Glaze:
  • 100g dark chocolate
  • 100g heavy cream
Directions:
Crust:
  1. Place the biscuits in a food processor and pulse until ground.
  2. Add the cocoa and sugar and mix well then pour in the melted butter and give it a quick pulse to mix well.
  3. Transfer the mixture into a round cake pan (22-24cm diameter), lined with parchment paper. Set aside.
Filling:
  1. For the filling, mix all the ingredients together in a bowl. Using sour cream is not compulsory, but I love its slightly tangy flavor in cheesecakes and every other cake for that matter. You can replace it with heavy cream or cream cheese or even yogurt.
  2. Pour the filling over the crust and bake the cheesecake at 330F for 50 minutes. It has to set, but not rise. When done, the center of the cheesecake looks set if you shake the pan slightly. Remove from the oven and let it cool down.
Glaze:
  1. Bring the heavy cream to the boiling point.
  2. Remove from heat and stir in the chocolate.
  3. Mix well until melted and smooth.
  4. Pour the glaze over the cheesecake and refrigerate 1 hour before serving.

ROMANIAN!

Ingrediente:
Baza:

  • 150g biscuiti obisnuiti
  • 2 linguri cacao
  • 2 linguri zahar pudra
  • 60g unt topit

Umplutura:

  • 700g creama de branza
  • 150g smantana
  • 150-200g zahar
  • 1 praf de sare
  • 4 oua
  • 2 linguri amidon
  • 4 lingurite cafea instant
  • 2 linguri Amaretto sau rom

Glazura:

  • 100g ciocolata neagra
  • 100 ml frisca lichida

Mod de preparare:

  1. Pentru baza, se macina biscuitii fin, apoi se adauga cacaoa si zaharul. Se incorporeaza untul topit si se transfera biscuitii intr-o forma de tort (22-24cm diametru) tapetata cu hartie de copt. Se preseaza biscuitii la baza formei de tort si se da deoparte.
  2. Pentru umplutura, se mixeaza toate ingredientele intr-un bol. Adaugati zahar dupa gust. Se toarna umplutura peste baza de biscuiti si se coace la 170C pentru 40-50 minute. Daca incepe sa creasca, mai reduceti temperatura usor. Trebuie sa se inchege, nu sa creasca si sa crape.
  3. Cand e gata copt, se scoate din cuptor si se lasa sa se raceasca.
  4. Pentru glazura, se infierbanta frisca apoi se adauga ciocolata. Se amesteca bine pana se topeste. Se toarna glazura peste cheesecake si se da la rece cateva ore inainte de a-l servi.
chocolate cheesecake

 

{Almond Joy Cheesecake} – Mini cheesecake cu migdale

almond joy cheesecake
Scroll down for English!

Trebuie sa recunosc ca desi imi plac prajiturile cu branza, cheesecake-ul a fost cam ultimul pe lista mea de dulciuri ce merita facute si nu pot zice ca am o explicatie logica pentru treaba asta, caci cheesecake-ul e absolut minunat, mai ales in varianta mini. Astazi am optat pentru un cheesecake ce imbina delicatetea branzei cu aroma inconfundabila a migdalelor si nucii de cocos.. si de parca toate aceste arome nu erau de ajuns, am adaugat si o glazura de ciocolata matasoasa. Rezultatul a fost una din cele mai bune prajiturici pe care le-am facut in ultimul timp.. desi poate sunt usor subiectiva, caci eu ador nuca de cocos si migdalele si imi place sa le folosesc in prajituri.. de fapt, ce sa mai, dati-mi un ingredient si vin eu cu o idee de a-l pune in valoare caci in afara de menta nu am gasit nimic care sa nu-mi placa pana acum 😉

Ingrediente crusta:

  • 150g biscuiti digestivi
  • 50g migdale
  • 50g nuca de cocos
  • 100g unt topit
  • 2 linguri zahar pudra (optional)
  • 1 lingurita esenta nuca de cocos

Se face tare usor. Se pun in vasul unui robot de bucatarie biscuitii, migdalele si nuca de cocos, se pulseaza sa devina o pudra fina, apoi se adauga zaharul pudra daca folositi (eu nu am pus caci biscuitii mei erau deja dulci), esenta si untul topit si se mai mixeaza de cateva ori pana untul e distribuit uniform.
Pentru am coace prajiturile am folosit tavile de muffins, pe care le-am captusit cu hartii speciale de muffins pentru a putea scoate mai usor cheesecake-urile la final. Din aceste cantitati am obtinut 28 de prajiturici.
Se pun doua linguri din amestecul de mai sus in fiecare forma de muffins, apoi se preseaza cu degetele usor.

 

almond joy cheesecake

Ingrediente umplutura:

  • 800g branza
  • 100g smantana
  • 3 oua
  • 2 linguri amidon
  • 150-200g zahar, in functie de cat de dulce va doriti
  • 1 lingurita extract de vanilie
  • 50g nuca de cocos
  • 50g migdale feliate si usor prajite

Se mixeaza branza cu smantana si zaharul pana devine cremoasa, apoi se adauga rand pe rand ouale, amidonul si esenta de vanilie, iar la final se incorporeaza nuca de cocos si migdalele feliate. Se toarna cate 2 linguri de umplutura in fiecare forma de muffins (cantitatea variaza in functie de marimea tavii, insa in principiu trebuie sa fie aproape pline, lasand putin loc pentru a pune un strat subtire de glazura de ciocolata). Se coc la 170C 40-50min, pe baie de aburi (puneti tava cu prajituri intr-o alta tava in care turnati putina apa calda). Dupa ce s-au copt (nu se vor rumeni si nici nu trebuie sa creasca) se lasa sa se raceasca inainte de a trece la urmatorul pas – glazurarea.

 

almond joy cheesecake
almond joy cheesecake

Glazura de ciocolata:

  • 200ml frisca
  • 100g ciocolata
  • 1g gelatina

Se procedeaza ca la orice ganache simplu. Se infierbanta frisca, se toarna peste ciocolata rupta bucatele, se amesteca pana la omogenizare, iar la final se adauga gelatina inmuiata in prealabil, spoi topita pe baie de aburi. Se lasa glazura sa se racoreasca, apoi se toarna cate putina glazura peste fiecare prajitura. Se dau la rece 2-3h sa se aseze glazura si sa se imbine aromele. Se servesc cu un mot de frisca proaspat batuta, migdale feliate si nuca de cocos usor rumenita.


 

ENGLISH!

Yes, I like cheesecakes, but for some reason I rarely make them. But it was one of those days when inspiration hit me and in a matter of seconds I knew what I was gonna make – cheesecake.. and not any cheesecake, but one with a crunchy coconut and almond crust, a creamy cheese filling and a silky chocolate glaze – Almond Joy Cheesecake. If you’re a fan of cheesecake or coconut, you’ll love this, I promise you!

Crust:

  • 150g biscuits/cookies
  • 50g almonds (whole or almond flour)
  • 50g desiccated coconut
  • 100g melted butter
  • 2 tablespoons confectioners sugar (I didn’t use any additional sugar as the biscuits were already sweet)
  • 1 teaspoon coconut extract
  1. The easiest way to make the crust is to use a food processor.
  2. Just throw all the ingredients, except butter in the food processor and pulse until you get a fine powder.
  3. Add the melted butter, pulse a few more times, then spread the crust in your prepared pan and toss to obtain a nice crust. Since I wanted mini cheesecakes, I used my muffin pan to bake them and 2 tablespoons of crust were more than enough for each little cake.
  4. Set them aside till you make the filling.

Filling:

  • 800g cream cheese
  • 100g double cream
  • 3 eggs
  • 2 tablespoons cornflour
  • 150-200g sugar, depending how sweet you like it
  • 1 teaspoon vanilla extract
  • 50g desiccated coconut
  • 50g sliced almonds, slightly toasted
  1. I made the filling in the same food processor. First of all mix the cream cheese, double cream and sugar until smooth.
  2. Add the eggs, one at a time, then the cornflour and vanilla extract. The filling will be creamy and smooth. J
  3. ust before pouring it over the crust, using a spatula, fold in the coconut and sliced almonds.
  4. Pour 2 tablespoons of filling in each muffin case, then bake at 170C for 40-50mins on a water bath (put your cheesecake pan in a bigger one, which you’ve filled with some hot water – baking the cheesecake like this only means you’ll get a creamy smooth cake which won’t deflate at all after baking.

Chocolate glaze:

  • 200 double cream
  • 100g chocolate
  • 1g gelatine
  1. Bloom the gelatine in 1 tablespoon of water.
  2. Break the chocolate into smaller pieces, then bring the double cream to the boiling point and pour it over the chocolate.
  3. Set aside for 5 mins then mix with a spatula or whisk until the glaze is smooth.
  4. In the end, add the melted gelatine and pour 2 tablespoons of glaze over each little cheesecake.
  5. Refrigerate for a few hours before serving. I swear, they are so so good that all you want is have more and more… 😉
  6. Serve with a dollop of whipped cream, toasted almond slices and coconut.
almond joy cheesecake
almond joy cheesecake