Category Archives: Cheesecakes

Steamed chocolate and chestnut cheesecake

During Thermomix demonstrations, we use a flipchart with pictures of some of the dishes that can be made with the Thermomix. One of them always gets me salivating and is quite surprising because it’s a steamed cheesecake. I’ve been eager to try it ever since but with so many recipes to try out there, this one was somewhere down the list. Well, I’ve finally got around making it and let me tell you: it’s as delicious as it looks on the picture! It’s creamy and chocolatey, an absolute delight to eat.

Varoma Cheesecak_002 Varoma Cheesecak_001 Varoma Cheesecak_001_01

Source: Australian Recipe community

Ingredients

Sablé base
50 g sugar
100 g unsalted butter, cubed
1 tsp vanilla essence
1/2 tsp baking powder
Pinch sea salt
2 egg yolks
70 g plain flour

Filling
100 g dark chocolate, , broken into pieces
100 g sugar (50 + 50)
220 g double cream (110 + 110)
250 g chestnut purée (unsweetened, if sweetened, omit some of the sugar, depending how sweet the chestnut purée is)
3 large eggs
250 g cream cheese
1 tsp vanilla essence

Chocolate ganache
100g dark chocolate
80g double cream

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Method

  1. Sablé: mix the sugar for the sablé base 10sec/speed 10.
  2. Add butter and vanilla and mix 20sec/speed 4.
  3. Add remaining sablé ingredients and mix 10 sec/speed 3.
  4. Line the bottom of a  20cm springform tin with baking parchment and spread the sablé mixture in an even layer using the back of a spoon (make sure the bottom of the springform tin is turned upside down so that the ridge is underneath and the flat part up. This will ensure easy removal of the cheesecake). The tin size is important if you are going to steam it in the Varoma as it needs to fit in it. Mine was a bit high (9cm high) so I couldn’t close the lid properly but I managed to use foil and kitchen towels to seal the lid and it was absolutely fine!
  5. Freeze the sablé for 20 minutes (or place in the fridge for 2 hours).
  6. Preheat the oven to 150C.
  7. Bake the sablé for 30 minutes or until golden. Leave to cook completely before adding the filling.
  8. For the filling: place the chocolate and 50g sugar in the bowl and mix 8 sec/speed 9.
  9. Add 110g cream and melt 3 min/50C/speed 1.
  10. Add 120g chestnut purée and mix 10 sec/speed 4. Tip out and reserve.
  11. Place remaining sugar, cream, 130g chestnut purée eggs, cream cheese and vanilla essence into the TM bowl and mix 20 sec/speed 8.
  12. Return the chocolate mixture into the bowl and mix 4 sec/speed 3/ Reverse blade.
  13. Pour onto the cooled sablé. Place the tin in the Varoma, on top of chopsticks or something to keep the holes free.
  14. Place 1.2L water into the bowl, close the lid and place  the Varoma on top. If the lid of the Varoma doesn’t close properly, use tea towels to wrap around the lid as tightly as possible while making sure the holes on the lid are not obstructed.
  15. Steam for 50 minutes/Varoma/Speed 3.
  16. After that time, the mixture will still look quite wobbly, which is normal. Let it cool before chilling for a few hours or overnight in the fridge. It will firm up.
  17. Before serving, make the ganache: place the chocolate in the TM bowl and chop 8 sec/speed 9.
  18. Add the cream and cook for 3 min/50C/speed 3.
  19. Take out the cheesecake from the springform tin and place on a serving plate.
  20. Pour onto the cheesecake and decorate with toffee nuts, chocolate drops or fruits.

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Passion fruit cheesecake and mango coulis

This recipe comes from Christophe Michalak’s Cookbook “Les desserts qui me font craquer”, which could be (loosely) translated as “The desserts that make me tick”. Who is Christophe Michalak you may ask? He’s a very talented French celebrity patissier and a bit of a heartthrob too so his books are litterally flying off the shelves over there and his recipes are often going around the French blogosphere. Having mango and passion fruits, this recipe was an obvious one to try (and my husband seems to have a weakness for cheesecakes). The secret of this recipe, says Christophe Michalak, is in its cooking. The oven must be very low (85C) and the cheesecakes must still have a slight wobble, like a creme caramel. My oven not being the sophisticated type, it only show 75C, then 110C so I had to guesswork the 85C mark. I must have missed it because no wobble for me! Ah well, it was still yummy and even better the next day…

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Source: Les desserts qui me font craquer, from Christophe Michalak

Ingredients

265g Philadelphia
80g caster sugar
5g plain flour
1 egg
1 egg yolk
20g creme fraiche
2g gelatine leaf
50g passion fruit juice (you need about 4 or 5 passion fruits – choose them wrinkly as this means they are ripe!)

Sablé Breton (shortbread)
Recipe by Christophe Felder

3 egg yolks
130g caster sugar
150g softened butter
200g plain flour
1/4 tsp sea salt
1 tsp baking powder

Topping
1 mango
1 lime (zest only)

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Method

  1. The day before: make the shortbread. Place the butterfly whisk in the TM bowl and add the egg yolks and sugar. Whisk 1min30/speed 4.
  2. Remove the butterfly whisk and add the softened butter. Place a sieve on top of the bowl and weigh the flour. Add the salt and baking powder and sieve in the mixture into the TM bowl.
  3. Lock the lid and press the Turbo button, leaving it pressed for 3 seconds. Check that all the flour is mixed in. If not, scrape down the sides and turbo another second.
  4. Tip out the mixture using your spatula into a bowl and cover with cling film. Refrigerate for 2 hours.
  5. While the shortbread is resting in the fridge, make the cheesecake mixture: clean the TM bowl and place the Philadelphia and the creme fraiche in it.
  6. Add the egg yolk, sugar and flour. Mix for 10 sec/speed 6. Leave in the bowl while doing the next steps.
  7. Place the gelatine leaf in cold water.
  8. Scoop out the flesh out of 4 passion fruits. Sieve the flesh and scrape with a spoon  to extract the juice (you will need a few minutes to get most of the juice out). Measure out 50g and if you have too much, reserve for the mango purée later on.Cheesecake_004
  9. Drain the gelatine and press in your hand to remove the excess water and add to the juice.
  10. Heat the juice in the microwave for a few seconds until the gelatine is melted. Mix well with a spoon and leave to cool for a few minutes.
  11. Turn the Thermomix on speed 3 and pour the juice through the hole in the lid on the running blades. Stop when the juice is mixed in.
  12. Tip out into small ramequins (buttered and with a disc of baking paper at the bottom) or silicone moulds. I used muffin silicone moulds 5cm diameter and 4cm high. I filled 6 moulds with the mixture.
  13. Bake in a preheated oven at 85C for 40 minutes.
  14. Leave to cool and place in the freezer for silicone or the fridge for ramequins for a few hours to set.
  15. Take out the shortbread dough from the fridge and preheat the oven at 180C.
  16. Roll on a floured surface to about 1/2 cm thick.
  17. Cut out rounds (the size of the ramequin/mould) using a cookie cutter.

    I had the shortbread too close to each other so they ended up touching while cooking. Make sure you leave enough space between them as they really take their ease while cooking!

    I had the shortbread too close to each other so they ended up touching as they cooked. Make sure you leave enough space between them as they really take their ease while cooking!

  18. Place on a baking tray covered with baking parchment (leave quite a lot of space between them because they will expand while cooking).
  19. Bake for 15 minutes. Take out of the oven and use the same cookie cutter to cut the shortbread while it’s still hot. Don’t try to lift the cooked shortbread as it is still too soft to handle! Just leave the cut and let it cool down, you will be able to lift the shortbread when it’s completely cold and hardened. This will guarantee the shortbread will be exact size you need to match the cheesecake.

    This is the shortbread once cooled that I had cut using the same cutter as prior to cooking. I left them cool down before handling them. They turned out beautifully and neatly cut!

    This is the shortbread once cooled that I had cut using the same cutter as prior to cooking. I left them cool down before handling them. They turned out beautifully and neatly cut!

  20. Store the cold shortbread in an airtight container. You will have plenty leftover to eat with your tea or coffee!
  21. The next day (or when the cheesecake is set or frozen), take out of the fridge/freezer and unmould onto the cut out shortbread.Cheesecake_005
  22. Leave to rest in the fridge until completely thawed (about 3 hours) or you can go to the next step if it’s not frozen.
  23. Cut the mango dices: cut the 2 sides of the mango using a sharp knife (the longer sides where there is no stem). Using a paring knife, score the flesh to mark small dices. Don’t cut through the skin. Then, cut along the skin to free the dices. Set aside.Cheesecake_006
  24. Peel and use the remaining mango flesh around the stone to make the mango purée. Place the mango chunks into the TM bowl (if you had leftover passion fruit juice, add it in also) and mix for 30 sec/speed 6. Stop and scrape down half way through. Continue mixing at speed 6 until you have a smooth purée. Tip out and reserve.
  25. To serve, place the cheesecake on a serving plate. Spoon some mango purée on top and sprinkle some mango dices. Zest some lime on top and serve.

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Tarte au sucre like a cheesecake

This recipe was born out of a biscuit recipe gone wrong. The biscuits were dry and unpalatable but I didn’t want to throw them away so I wanted to use them in a cheesecake. Then, I saw a recipe for a sugar tart in the French blog Amuse Bouche by Sylvie Ait-Ali. Her recipe itself is a take on the North of France speciality made of a brioche base and a sugar and cream topping. She used a sweet pastry instead of the brioche whereas I used my biscuits and some butter as a base. Then, she used the cream and sugar topping but I thought it would be too rich and I had some Philadelphia in the fridge so to stay in the cheesecake theme, I used it to replace the cream. Thus was born my cheesecake/sugar tart and I was very please with the outcome. It’s better to eat it the next day to let the flavours of the brown sugar develop. It’s sweet but not overly and it’s got a nice hint of molasses flavours . It also marries great contrasting textures between the creamy, almost fudgy topping and the crunchy base.

Inspiration: Amuse bouche

Ingredients

Base
200g biscuits
50g butter

Topping
50g butter
210g soft brown sugar (or muscovado)
50g milk
50g butter
160g Philadelphia
30g flour
1 egg

Method

  1. Preheat the oven 180C.
  2. Melt the butter 3min30/70C/speed 2.
  3. Add the biscuits in the TM bowl and crush 3 sec/Turbo speed.

    Crumbed biscuits and butter base

  4. Tip out into a sprinform tin (20 cm), make sure the base of  the tin  is turned upside-down so you can slide it out easily after the cheesecake is cooked. Refrigerate the base while making the topping.
  5. Use a spoon to press down the biscuits to evenly spread them around the tin like a pastry (see picture)

    Press the biscuits down the tin to form a pastry shape.

  6. To make the topping, mix the butter 3 sec/speed 5, then melt 3 min/70C/speed 2.
  7. Add all the other ingredients and mix 5 sec/speed 6, scrape down with the spatula and mix again 10 sec/speed 4.

    Mixed topping.

  8. Pour onto the base and bake for 20 min (you will have some topping leftover, so just pour it into ramequins and bake with the cheesecake for 10 min only).

    Cooked cheesecake

  9. Leave for 12 hours minimum in the fridge before tasting for better flavours.

 

 

Autumn Cheesecake

I’ve seen this very seasonal cheesecake in my friend Maiwenn’s blog La main á la pate . I love to use unusual ingredients so having butternut squash in a dessert somewhat appealed to me. Of course, butternut squash is a member of the fruit family (remember, if it has seeds, it’s a fruit, otherwise, it’s a vegetable) so it shouldn’t be surprising to use it in desserts, however, I had never done anything else than soups with it. That was in the past, now I can see the light!

Source: La main á la pate

Ingredients

400g Philadelphia
200g butternut squash
150g dark chocolate coated digestive biscuits (or any biscuits you like)
30g butter
160g sugar
2 eggs + 1 yolk
1 tbsp cornflour
1 gelatine leaf (optional)

50g dark chocolate for decoration

Method

  1. Preheat the oven at 160C
  2. Melt the butter in the Thermomix, 3min/60C/speed 1.
  3. Add the biscuits, and process 30 sec/speed 4 or until it’s all crumbed and mixed together.
  4. Line a springform tin (20cm) with greaseproof paper and tip out the biscuit crumbs onto it. Use your hands to flatten the biscuit base evenly to cover the bottom of the cake tin.
  5. Rince the TM bowl with warm water and add the Philadelphia, 100g sugar and 2 eggs and mix 1 min/speed 4.
  6. Bake for 30 to 40 minutes until there is only a slight wobble in the centre.
  7. Leave out to cool
  8. Peel and roughly chop 200g of butternut squash and place in the internal basket.
  9. Add 1 L water to the bowl, place the internal basket inside and cook for 25 min/Varoma/speed 2.
  10. Drain the butternut, discard the water from the bowl and tip out the squash back into it. Add the cornflour, 60g sugar and the egg yolk and cook 7 min/90C/speed 4.
  11. Meanwhile, soak the gelatine leaf if using in cold water, frain and add to the butternut squash 30 seconds before the end of the cooking time.
  12. Leave to cool a little, then spread on top of the cheesecake.
  13. Refrigerate once completely cooled down for 2 hours minimum.
  14. To make the chocolate pieces, melt 50g dark chocolate in the TM for 3 min/50C/speed 2.
  15. Pour onto a marble slab or a tray and spread evenly with a flat spatula until you get a 2mm thick chocolate sheet. Leave to cool and use a flat scraping tool to scrape piece of chocolate (don’t worry if they are not even, we are after a messy look).
  16. Remove the ring from the springform tin, use a spatula to carefully  lift the biscuit base from the greaseproof paper and place on a serving dish. I cut out all around the edges of the cheesecake to reveal the white cheesecake colour  and make it look neater but you don’t have to.
  17. Sprinkle with the chocolate pieces and serve.