This coffee cheesecake is silky smooth, with an inviting sweet crunch from the crispy phyllo. 

Espresso cheesecake with phyllo crinkle

Serves 10-12 

Ingredients

200g chocolate Romany Creams
⅓ cup + 2 Tbsp (110g) melted butter
3 Tbsp (45ml) boiling water
3 Tbsp (45ml) instant coffee
2 tubs (230g each) medium-fat cream cheese, at room temperature
1 tub (250g) sour cream, at room temperature
½ cup (110g) brown sugar
2 eggs
1 Tbsp (15ml) flour

For the topping:  

4 sheets phyllo pastry, defrosted
⅓ cup (80ml) melted butter, for brushing
½ cup (125ml) water
½ cup (125ml) sugar

Method

1.  Line the base and sides of a 20cm loose-bottom cake tin. 
2.  Preheat oven to 160ºC.
3.  Blitz biscuits to a fine crumb using a food processor (or crush in a plastic bag using a rolling pin). Stir through melted butter to create a crumb that binds once pressed together. 
4.  Press crumb into the base of the tin, moving up the sides about 2cm. Set aside. 
5.  Combine boiling water and instant coffee, stirring to dissolve. Set aside to cool. 
6.  Whisk together cream cheese and sour cream until smooth.
7.  Whisk through the sugar, followed by the eggs and cooled coffee. Fold through the flour. 
8.  Pour cheesecake mixture onto biscuit crumb base. 
9. Place a deep tray of water at the bottom of the oven.
10. Bake cheesecake in the oven for 10 minutes, then take it out.
11. For the topping, brush both sides of the 4 sheets of phyllo generously with melted butter. 
12. Fold two of the sheets into spiral shapes, creating two large circles of valleys and ridges. Halve the remaining two sheets, then twist and fold each into smaller spirals. 
13. Arrange pastry spirals on the par-baked cake. Bake cake for a further 40 minutes, or until the phyllo is golden and the cheesecake underneath no longer wobbles on the sides. 
14. Dissolve water and sugar in a small pot, then simmer water and sugar together for 3 minutes to thicken slightly. 
15. Remove the cake and brush simple syrup over the phyllo.
16. Cool completely, then refrigerate for 2 hours to chill. Slice and serve. 

Recipes & Styling: Sjaan van der Ploeg 
Photography:Zhann Solomons 

Also read: Golden syrup custard tart

The post Espresso cheesecake with phyllo crinkle appeared first on MyKitchen.

Halve the cheesecake mousse ingredients if you prefer a fruitier dessert.

Peach cheesecake cups

Serves 4-6

Ingredients

For the crumble 

200g ginger biscuits
6 Tbsp (90g) melted butter, divided
½ tsp (2.5ml) cinnamon

For the syrup 

2 cans (410g each) peach halves in syrup
3 Tbsp (45g) treacle sugar
2 tsp (10ml) lemon juice
2 Tbsp (30ml) bourbon (optional)

For the cheesecake mousse 

1 cup (125ml) whipping cream
2 tsp (10ml) vanilla essence
¼ cup (30g) icing sugar, sifted 
2 tubs (250g each) mascarpone, at room temperature 

Method

1. Crush biscuits into a coarse crumb.
2. Combine crumb with half the butter and cinnamon, set aside. 
3. Decant peaches, reserving the syrup.
4. Add syrup to a pot with sugar, lemon juice and bourbon, if using. Bring to a simmer and cook until reduced and syrupy, about 5 minutes. Cool completely. 
5. Halve peaches and add to a pan over medium heat.
6. Add remaining butter and stir. Cook until caramelised and lightly charred, turning peaches occasionally to char on all sides, about 10 minutes. 
7. Add a final drizzle of peach syrup (about 3 Tbsp) to the pan and stir to coat. Remove from the heat. 
8. For cheesecake mousse, combine cream and vanilla, then whip to stiff peaks. 
9. Whisk icing sugar and mascarpone until smooth. Fold through cream mixture. 
10. Add spoonfuls of biscuit crumb to 4-6 glasses, followed by dollops of cheesecake mixture and syrupy peaches. 
11. Repeat to fill glasses and serve with an extra drizzle of syrup. 

Chef’s tip: Refrigerate for a maximum of 1 hour before serving to prevent the biscuits from becoming soggy. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: 4 unconventional recipes with peaches

The post Peach cheesecake cups appeared first on MyKitchen.

Cheesecake is the dish of the month and oh do we love a spoonful! Try this creamy baked honey and strawberry cheesecake on your next baking day.  

Baked honey and strawberry cheesecake 

Serves 8-10  

Cool cheesecake at room temperature and then refrigerate to chill completely. This will deliver a deliciously smooth texture and avoid cracks forming.  

Ingredients

For the crust 

2 packets (100g each) nuts of choice (we used raw almonds and peeled pistachios)
1 packet (200g) tennis biscuits
¾ cup (180g) butter, melted  

For the filling 

3 tubs (250g each) full-fat cream cheese
¾ cup sour cream
1 cup (220g) caster sugar
½ cup (125ml) honey
3 large eggs + 1 egg yolk
2 tsp (10ml) vanilla essence   

For the topping  

1 cup (200g) caster sugar
½ cup (125ml) water
1 punnet (400g) strawberries, halved
½ Tbsp (7ml) cornflour
Mint and edible flowers

Method 

1. Preheat oven to 160°C. Grease and line a 23cm loose-bottomed cake tin.  
2. Blitz nuts in a food processor until very fine (or chop by hand).  
3. Add biscuits and blitz until fine. Then stir in the melted butter.  
4. Press crust mix into the base and sides of your tin.  
5. Blend filling ingredients in a food processor or with a stick blender until smooth. Pour over crust base in the cake tin.  
6. Bake for 80-90 minutes, until the outer edges of the cake are set but the centre is still slightly wobbly (like firm jelly). Turn oven off, open door slightly and cool the cake in the oven for an hour. 
7. Remove and cool completely at room temperature, then chill for at least 3 hours (or overnight).  
8. For the topping, simmer sugar, water and half the strawberries in a pot on low heat for 5 minutes – take care not to let the berries disintegrate. 
9. Mix cornflour with a little water to make a paste and add to the strawberry compote. 
10. Simmer for 3 minutes to thicken. Remove, cool completely and strain to remove any broken-down bits.  
11. Toss remaining fresh strawberries through the compote.  
12. To serve, spoon topping over cheesecake, then scatter with mint and flowers. 

 Compiled by: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Baklava cheesecake

The post Baked honey and strawberry cheesecake  appeared first on MyKitchen.

’Tis the season to be jolly! ’Tis is also the season to enjoy some of the favourite desserts we only have during the festive season. Make one of these four recipes part of your festive menu.  

Summer trifle   

Serves 10 -12 //  Total time 30 minutes 

Ingredients  

2 80g packets peach jelly
2 350g madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon on to fruit. 
5. Serve topped with extra raspberries and nectarines.

Words and Photographs: Fresh Living Magazine 

Gingerbread Swiss roll with cinnamon cream 

Serves  6 // Cooking time 45 min plus 3 hours cooling time 

Ingredients 

5 large eggs, separated
¼ cup honey
¼ cup dark brown sugar
2 Tbsp finely grated ginger
¾ cup cake flour
¼ cup cocoa
1 tsp baking powder
1 tsp ground ginger
¾ tsp allspice
2 tsp gelatine powder
1 Tbsp cold water
250g plain cream cheese
½ tsp cinnamon
250ml sour cream
½ cup icing sugar  

Method 

1. Preheat oven to 180°C. Line a 20 × 35 cm baking sheet with baking paper.
2. In a large bowl, using an electric mixer, beat the egg yolks for 2 minutes, until pale.
3. Add the honey, brown sugar and grated ginger and beat until combined.
4. In a medium bowl, whisk together the flour, cocoa, baking powder, ground ginger and allspice.
5. Beat the dry ingredients into the egg-yolk mixture until well combined.
6. In a clean bowl, beat the egg whites until soft peaks form and fold into the mixture.
7. Spread the batter on to the prepared baking sheet. Bake for about 10 minutes, until lightly browned and firm to the touch. Meanwhile, in a bowl, sprinkle gelatine over cold water and allow to stand for 5 minutes, until soft. Microwave on high until the gelatin melts, about 5–10 seconds.
8. In a clean bowl, beat the cream cheese, cinnamon and melted gelatin until smooth.
9. In another bowl, whip the sour cream with the icing sugar until combined. Fold the cream-cheese mixture into this mixture.
10. When the cake is done, remove it from the oven and transfer to a cooling rack. Run a sharp knife around the edge of the sheet and invert the cake on to a board. Carefully peel off the baking paper. Cover loosely with a damp kitchen towel. When cooled, spread the filling over the cake. Roll up, wrap in cling wrap and refrigerate for 3 hours.
11. Unwrap the roll and transfer to a plate. Dust with icing sugar.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Trifle cheesecake 

Serves 6 // Cooking time 1 hour 35 minutes

Ingredients 

For the crust 

400g ginger biscuits, crushed
⅓ cup melted butter, cooled  

For the jelly 

80g sachet red jelly 

For the filling 

4 eggs
1 cup sugar
500g cream cheese
3 Tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble 

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate  

Method 

For the crust 

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press into the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly 

1. Line a cake tin the same size as the one you used for your base.
2. Prepare the jelly according to the packet instructions. Pour into your prepared tin.
3. Refrigerate until set.

For the filling 

1. Beat the eggs and sugar together for 5 minutes, until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, lemon juice and zest and the vanilla. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. Turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble 

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za 

Caramel chocolate Christmas cake 

Serves 10 // Cooking time 4 hours 15 min, plus cooling time

Ingredients 

800g mixed dried fruit
410g jar fruit mincemeat
2 oranges
125ml brandy
250g butter, melted and cooled
200g brown sugar
300g cake flour
150g self-raising flour
160g blanched almonds
2½ tsp mixed spice
4 eggs, lightly whisked
2 Tbsp apricot jam, warmed 

Method 

1. Preheat oven to 150°C. Grease a 22 cm cake tin with melted butter. Line the base and sides with baking paper.
2. Mix dried fruit, fruit mince, 1 tbsp orange zest and ½ cup orange juice in a pot. Cook on medium heat for 10 minutes, stirring often, until the fruit has softened.
3. Set aside for 30 minutes, then stir in the brandy. Add the butter and sugar.
4. Combine the flours, almonds and mixed spice. Stir into the fruit mixture. Mix in the eggs.
5. Spoon the cake batter into the prepared tin and smooth out the surface. Lightly drop the tin on to the counter to settle the batter.
6. Bake for 3 hours 15 minutes, or until a skewer comes out clean. If it begins to brown on top, cover loosely with foil and continue baking.
7. Brush the hot cake with the warm apricot jam.
8. Cover the cake with foil, wrap in a large tea towel and leave to cool overnight.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

The post 4 festive dessert recipes appeared first on MyKitchen.

From zesty lemon meringue flan to a decadent berry and brownie cheesecake, these fruity cake recipes won’t disappoint when the craving hits! 

Lemon meringue flan 

Serves 8 // Cooking Time 40 minutes + cooling time

Ingredients 

2 cups sugar
1 cup cornflakes
2 × 385g tin condensed milk
½ cup lemon juice
4 eggs, separated
Dried lemon slices, to decorate 

Method 

For the cornflake-brittle base 

1. Grease a baking tray.
2. Cook 1 cup sugar in a pot over low heat until melted, then stir in the cornflakes.
3. Pour the mixture onto the baking tray. Leave to cool.

For the flan 

1. Preheat the oven to 175°C and grease a flan mould or cake tin.
2. Whisk together the condensed milk, lemon juice and egg yolks to make lemon curd.
3. Pour the lemon curd over the cornflake-brittle base and cover with foil.
4. Bake for 40 minutes, or until almost set. Allow to cool completely, then refrigerate for 1 hour.

For the meringue 

1. Place remaining 1 cup sugar in a pot over medium heat. Cook, swirling until it is completely melted and boiling.
2. Whip the egg whites until they reach ribbon stage (just before stiff-peak stage).
3. Slowly drizzle in the still-boiling sugar while beating the egg whites. The heat will cook the egg and turn the meringue mixture glossy.
4. Spread over the cooled lemon curd. Brown with a blowtorch or pop under the grill for a few minutes. Decorate with dried lemon slices.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Date swirl granadilla ‘cheesecake’ 

Serves 8 // Cooking Time 90 min

Ingredients 

For the filling 

180g raw cashews
1 tin full-fat coconut cream
100g tofu
1½ tbsp cornflour
1 tsp vanilla essence
½ cup honey or golden syrup
1 cup coconut oil, melted
Juice and zest of 1 lemon 
Pinch salt  

For the crust 

¾ cup gluten-free rolled oats
¾ cup peanuts
200g pitted dates
Pinch salt 
4 tbsp coconut oil, melted
1–2 tbsp hot water 

For granadilla topping 

2 gelatin sheets
200ml granadilla pulp
50g sugar 

Method 

1. Place the cashews in a bowl and cover with boiling water. Leave uncovered for 1 hour, then drain.
2. Preheat oven to 180°C and line a standard cake tin with parchment paper.
3. To make the crust, place oats, peanuts, dates and salt in a blender and mix until the mixture is a fine breadcrumb texture. Add coconut oil and hot water until the mixture has a cookie dough consistency.
4. Transfer the mixture to the lined cake tin. Spread it out evenly and press down firmly.
5. To make the filling, add the soaked cashews to a blender with the coconut cream, tofu, cornflour, vanilla, honey, coconut oil, lemon juice and zest, and salt and blend until smooth and creamy.
6. Pour the filling over the crust and spread into an even layer.
7. Bake for 45 minutes, or until the edges look dry but the centre is still a little jiggly. 
8. Allow the cake to cool in the oven, then refrigerate for 4–5 hours.
9. 9. To make the granadilla topping, bloom the gelatin by placing the sheets in cold water for 3
10. 10. Place the granadilla pulp and sugar in a saucepan over low heat. 
11. Stir until the sugar dissolves, then add in the gelatin and cook for another 2 minutes, or until dissolved.
12. Allow to cool before pouring evenly over the cheesecake.

Recipe & Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za  

Berry and brownie cheesecake 

Serves 12 // Cooking Time 1 hour  50 minutes + overnight

Ingredients 

For the brownie base 

100g 70% dark chocolate
3 Tbsp coconut oil
2 Tbsp xylitol
1 egg
1 cup almond flour
1 cup sunflower seeds, ground
2 Tbsp cocoa powder 

For the filling 

4 eggs
900g cream cheese
1½ cups sour cream
¼ cup xylitol
1 tbsp lemon juice
1 Tbsp vanilla essence 

For the berry compote 

200g frozen berries
2 Tbsp xylitol 

Method  

For the brownie base 

1. Preheat oven to 180°C.
2. Microwave the chocolate and the coconut oil together, stirring every 30 seconds until smooth.
3. Whisk in the xylitol and egg. Add the almond flour, ground sunflower seeds and cocoa.
4. Press into a 20cm springform cake tin and bake for 10 minutes. Allow to cool in the tin.

For the filling 

1. Beat the eggs into the cream cheese, one at a time, then stir in the remaining ingredients.
2. Pour filling into base and put on the centre oven rack with a pan of water on the rack below. Bake for 1 hour 10 minutes.
3. Turn off the heat and leave the cheesecake to sit in the oven for 3 hours. 
4. Remove from oven and refrigerate for at least 8 hours.

For the berry compote 

1. Place berries and xylitol in a pot over medium heat. Simmer until reduced to a thick syrup.
2. Allow to cool, then drizzle over the cheesecake.

Recipes analyzed by: Jenny Meyer
Photography: HMimages.co.za 

Chocolate lava cakes topped with cherries 

Makes 4 // Cooking Time 30 minutes

Ingredients 

130g dark chocolate (70% cocoa), chopped
75g butter
120g eggs, plus 40g yolk (±4 eggs)
65g golden caster sugar
30g flour
Cherries, for serving  

Method 

1. Preheat oven to 180°C. 
2. Grease 4 small round moulds or pudding basins with butter and flour.
3. Place chocolate and butter in a bowl. Melt over a pot of simmering water. Place the bowl on the pot, making sure it fits snugly and that bottom of the bowl does not touch the water. Stir regularly until melted.
4. Add the eggs, sugar and flour to the chocolate mixture. Whisk together until shiny.
5. Pour the batter into the moulds and bake for 10–12 minutes.
6. Turn the lava cakes out of the moulds and serve with cherries.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

The post 4 fruity bakes to satisfy your sweet tooth  appeared first on MyKitchen.

With certain dishes, the inside takes center stage. Gail Damon cooks up a storm of treats and eats that ooze decadence. After all, it’s what’s inside that matters most…  

Cheesecake-filled golden butter toast 

Makes 8-10 

Don’t be fooled – this isn’t just thick-cut French toast. This buttery toast has a tangy blueberry cheesecake filling. 

Ingredients

For the Blueberry Cheesecake filling 

1tub (2509) cream cheese, whisked until softened
1tsp (5ml) vanilla essence
¼ cup (60ml) blueberry jam
1-2 Tbsp (15-30ml) icing sugar, sifted  

1 uncut loaf white or brioche bread
½ cup (125g) butter, softened
½ cup (200g) brown or muscovado sugar
¼ cup (60ml) golden syrup or honey
2 tsp (10ml) vanilla essence
Pinch of salt
Icing sugar, for dusting
Honey, for serving
Handful fresh blueberries and mint, for serving 

Method

1. Preheat oven to 180°C.
2. Combine blueberry cheesecake filling ingredients and mix well.
3. Slice bread into 3cm slices. Cut a 3-4 cm incision through the bottom of the bread slice.
4. Fill the bread with 2-3 Tbsp cheesecake mixture. Set aside.
5. Cream butter and sugar using a hand mixer until light and fluffy, about 3-4 minutes.
6. Add syrup or honey, vanilla and salt, mixing well.
7. Spread creamed butter mixture evenly on all sides of each bread slice.
8. Arrange on a baking tray and bake for about 18-20 minutes, flipping bread over halfway through.
9. Cool slightly before transferring to a wire rack to cool down completely, about 10-12 minutes.
10. Serve dusted with icing sugar, a drizzle of honey and topped with blueberries and mint.

 Also read: 3-ingredient chocolate cheesecake

Choc-caramel crookies 

Makes about 10-12 

This cookie-croissant hybrid has taken the internet by storm. We’ve added caramel to ours for a sweet and gooey hidden center. 

Ingredients

½ cup (1259) butter, softened
½ cup (100g) brown sugar
½ cup (100g) white sugar
2 Tbsp vanilla essence (or 1tsp vanilla paste)
1 egg
1 cup + 2 Tbsp (166g) cake flour
½ tsp (3m) bicarbonate of soda
Pinch salt
½ cup (85g) chocolate chips
¼ – ½ can (90-180g) store-bought caramel
10-12 butter croissants
Melted milk chocolate, for serving 

Method 

1. Whisk butter, sugars and vanilla essence until fluffy and almost smooth.
2. Add egg and whisk well to incorporate.
3. Sift together flour, bicarb and salt, then add chocolate chips.
4. Fold wet mixture into the dry ingredients to form a dough.
5. Cover and leave to rest in the fridge for about 30 minutes.
6. Cut croissants lengthwise, making sure not to cut all the way through.
7. Add 2 Tbsp of the dough inside the croissant and flatten the dough to spread evenly.
8. Whisk caramel until smooth and spoon onto the flattened cookie dough.
9. Sandwich closed and press more cookie dough on top of the croissant.
10. Bake at 180°C for about 15-20 minutes.
11. Serve hot, drizzled with melted chocolate, if you like.

Cook’s note
Make a big batch and freeze the cookies raw. Then defrost at room temperature for 20-30 minutes before baking. 

Recipes & styling: Gail Damon
Photographs: Zhann Solomons  

Also read: 4 tips to bake the perfect cookies 

The post Decadent sweet treats with hidden centres appeared first on MyKitchen.