🧀 Cheesecake with chocolate rolls and honey glasses 🍯
📝 Ingredients:
Bottom material
-150 grams of crushed Graham’s biscuits.
-50 g of sugar
-115 g unsalted butter, melted
Cheesecake filling
-3 packs (225 g each) room temperature cream cheese
-200 g of sugar
-1 teaspoon vanilla extract
-3 large eggs
-120 g of sour cream
-1 teaspoon cinnamon powder
Cinnamon Roll Swirl
-100 g of brown sugar
-1 tablespoon cinnamon powder
-60 g unsalted butter at room temperature
Make honey frosting
-60 g rock sugar
-30 g honey
-15-30 ml milk (depending on consistency)
🔔 Manufacturing instructions:
Step 1: Prepare the substrate
-Preheat the oven to 163 °C.
-Mix cookie crumbles, sugar and melted butter well in a bowl.
-Press the mixture tightly into the bottom of the 23 cm long spring mould oven. Bake for 10 minutes, then remove to cool.
Step 2: Make the cheesecake filling
-In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract and beat until well combined.
-Add eggs one by one, stirring well after each addition. Then add the sour cream and cinnamon powder and mix until smooth and creamy.
Step 3: Prepare the cinnamon roll swirl
-In a small bowl, combine brown sugar and cinnamon powder. Add room temperature butter and mix until dough forms.
Step 4: Assemble the cheesecake
-Pour half of the cheesecake filling onto the cooled base.
-Spoon a small portion of the cinnamon roll mixture over the filling and gently stir with a knife to create a marbling effect.
-Pour the remaining cheesecake filling on top and repeat the mixing process with the remaining cinnamon roll mixture.
Step 5: Bake the cheesecake
-Bake in the preheated oven for 55-65 minutes until the center of the cake is firm but still slightly jiggling. Turn off the oven and leave the cake for 1 hour to gradually cool.
-Remove from the oven and cool completely to room temperature, then chill in the fridge for at least 4 hours or overnight.
Step 6: Make Honey Glaze
-In a small bowl, add the rock sugar, honey and enough milk to mix well.
Step 7: Serve
-Once cooled, remove the cheesecake from the springform tin. Drizzle the surface with honey syrup before cutting and serving.
Prep time: 30 minutes | Cook time: 1 hour | Total time: 5 hours and 30 minutes (including cooling time) | Serves 12 people
🎄 Christmas Tree Cheesecake LITTLE DEBBIE 🎂
📝 Ingredients:
Bottom material
-1 pack of Little Debbie Christmas Tree Cakes (approx. 10).
-60 g unsalted butter, melted
Cheesecake filling
-450 g cream cheese, room temperature
-100 g caster sugar
-1 teaspoon vanilla extract
-2 large eggs
-60 g of sour cream
-60 ml whipped cream
Ingredients
-240 ml whipped cream
-Extra little Debbie Christmas tree cake for decoration
-Sprinkler (optional)
🔔 Manufacturing instructions:
Step 1: Prepare the base
-Oven preheat: Preheat the oven to 160 °C.
-Crush the cake: Use a food processor to crush the Little Debbie Christmas Tree Cake into fine crumbs.
-Mix with butter: In a bowl, mix the crushed cake crumbs with the melted butter until well incorporated.
-Press into the jar: Press the mixture firmly into the bottom of the 23 cm spring jar to form a uniform layer. Bake for 10 minutes, then remove from oven and let cool.
Step 2: Make the cheesecake filling
-Beat the cream cheese: In a large bowl, beat the cream cheese at room temperature with an electric mixer until smooth and creamy.
-Add sugar and vanilla extract: Gradually add caster sugar and vanilla extract and stir until thoroughly combined.
-Add eggs: Add eggs one by one, and stir well after each addition. Scrape down the sides of the bowl as needed.
-Mix sour cream and cream: Add sour cream and whipped cream and mix until the batter is smooth and fine.
Step 3: Assemble and bake
-Pour in the filling: Pour the cheesecake filling into the cooled bottom of a springform pan.
-Bake: Place in a preheated oven and bake for 50-60 minutes until firm but slightly wobbly in the center. Turn off the oven and let the cheesecake sit for an additional hour.
-To cool: Remove the cheesecake from the oven and allow to cool to room temperature. Then chill in the refrigerator for at least 4 hours, or overnight for best results.
Step 4: Add ingredients
-Beat the cream: After the cheesecake has cooled, beat the cream until it forms a hard peak.
-Spread whipped cream: Spread whipped cream evenly on the surface of the cheesecake.
-Decoration: If desired, use Little Debbie Christmas tree cake and sprinkle flowers.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes (including cooling time) | Serves 10 people
🥕 Carrot cake bars 🧁
📝 Ingredients:
For carrot pie strips:
-250 g wheat flour
-10 g baking powder
-5 g of baking soda
-5 g cinnamon powder
-2 g nutmeg powder
-2 g of salt
-200 g granulated sugar
-100 g of brown sugar, compacted
-240 ml of vegetable oil
-4 large eggs
-300 g grated carrots
-120 g chopped pineapple, drained
-60 g chopped walnuts (optional)
-5 ml vanilla extract
For cream cheese frosting:
-225 g cream cheese, room temperature
-115 g unsalted butter, room temperature
-500 g of powdered sugar
-5 ml vanilla extract
-30-45 ml of milk (as required for consistency)
🔔 Manufacturing instructions:
Step 1: Prepare the oven and molds
-Preheat oven to 175 °C. Grease and line a 23 x 33 cm baking sheet with parchment paper, leaving a little more for easy removal.
Step 2: Prepare the cake mix
-Combine dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Reservations.
-Mix sugar and oil: In a large bowl, combine granulated sugar, brown sugar and vegetable oil. Mix until well combined.
-Add eggs: Add the eggs one by one, making sure each egg is fully incorporated before adding the next.
-Add carrots and pineapple: Add grated carrots, chopped pineapple and vanilla extract. Mix until well combined.
-Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until combined. If using, add chopped walnuts.
Step 3: Bake the chocolate bar
-Pour the mixture: Pour the mixture into the prepared mold and distribute it evenly.
-Bake: Bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center is clean when pulled out. Allow to cool completely in the mold.
Step 4: Prepare the cream cheese frosting
-Whip ingredients: In a bowl, whip the cream cheese and butter until smooth and creamy. Gradually add the candy sugar and vanilla extract and stir until well combined.
-Adjust the consistency: If the frosting is too thick, add the milk one tablespoon at a time until the desired consistency is reached.
Step 5: Glaze and serve
-Frost the cake bars: Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over them.
-Cut and eat: Use the remaining parchment paper to remove the bar from the mold, cut into squares and eat.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Portion Size: 12
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