Latest news with #cheesecake
CBS News
a day ago
- General
- CBS News
The Heather and David Turkey Fund Cheesecake Showdown on Pittsburgh Today Live
Is there a better day of the year to kick off Team PTL's next cheesecake showdown than on National Cheesecake Day?! The best part - this competition is for a great cause. The New York Cheesecake Company has drawn inspiration from our hosts, Heather Abraham and David Highfield, to create two new delectable cheesecake flavors. Heather's Kookie-Cookies is up against David's Savory French Toast Crunch. By ordering these desserts you can help fill the Thanksgiving tables of our neighbors in need. The Heather and David Turkey Fund cheesecakes are available for pre-order now at The New York Cheesecake Company bakery in Robinson Township. Visit their website here to order! They are sold in four, eight or 12 packs through the end of October. A total of $5 per pack will go straight to the KDKA-TV Turkey Fund. Thank you for supporting our neighbors in need! You can order Heather's cheesecake here and order David's cheesecake here.
Daily Mail
28-06-2025
- General
- Daily Mail
From brownies to Biscoff rocky road – 8 simple and delicious one-tin bakes
COFFEE CHEESECAKE BROWNIES These cheesecake brownies strike a fine balance. The coffee manages to give a mocha vibe, with the creamy cheesecake element providing the means of marbling. SERVES 24 260g salted butter, roughly cubed, plus extra for greasing 475g dark chocolate, broken into pieces 2 tbsp instant coffee 4 eggs, beaten 330g soft light brown sugar 70g self-raising flour 1 tsp flaky sea salt For the cheesecake 1 tbsp instant coffee 150g full-fat cream cheese 50g caster sugar 1 egg, beaten 1 tbsp plain (all-purpose) flour 1 Preheat the oven to 190C/170C fan/ gas 5. Grease and line the base and sides of a 20cm × 30cm baking tray. 2 Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (if you prefer, you can do this in short bursts in the microwave, stirring between each one). Mix to form a smooth sauce, then add the instant coffee, stir through and set aside to cool. 3 Put the eggs and sugar in a large mixing bowl, or the bowl of a stand mixer, and whisk until thick and pale in colour (about 3-4 minutes; 8-10 minutes by hand). Pour in the butter and chocolate mixture and whisk until just combined, then sift in the flour and fold through. Stir in the salt, then spoon the batter into the prepared tray. 4 Now prepare the cheesecake mixture. In a separate bowl, add 1½ tablespoons of boiling water to the instant coffee and stir to dissolve. Add the cream cheese, sugar, egg and flour, and use a balloon whisk to gently beat it all together. Using the back of a tablespoon, make dents in the brownie mixture, and spoon the cheesecake mixture into the indents. Swirl through the brownie mixture with a skewer for a marbled effect. 5 Bake for 25 minutes, or until the top has a crust, while only a slight wobble remains in the middle. Leave to cool to room temperature, then chill in the fridge for a few hours or overnight before slicing and serving. This will ensure very fudgy brownies. VANILLA SPRINKLE CAKE This cake gives you licence to raid the sprinkle drawer (or is it just me who has one?). A simple vanilla sponge with a nice thick coating of icing, this bake will transport you back to the days of school dinners, complete with a soaking of custard. SERVES 12-18 250g salted butter, room temperature, plus extra for greasing 250g caster sugar 5 eggs, beaten 60ml whole milk 2½ tsp vanilla extract 250g self-raising flour 1 tsp fine salt custard, to serve (optional) For the topping 280g icing sugar 50g sprinkles 1 Preheat the oven to 180C/ 160C fan/gas 4. Grease and line the base and sides of a 20cm × 30cm baking tray. 2 Put the butter and sugar into a large mixing bowl, or the bowl of a stand mixer, and whisk together until light and fluffy. In a jug, mix together the eggs, milk and vanilla extract, then slowly pour this into the butter and sugar mixture, whisking continuously. Once combined, sift in the flour and salt and fold through. 3 Spoon into the prepared baking tray and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool. 4 For the icing, sift the sugar into a bowl and add 2-3 tablespoons of water, a little at a time, to make a pourable consistency. Spread the icing on the sponge, then scatter the sprinkles. Leave to firm up for an hour then serve – with custard, if you like. PINEAPPLE UPSIDE-DOWN CAKE Full. Retro. Vibes! This sponge was my gateway to cake-baking – the simplest batter, piled on top of syrup, pineapple and (of course) glacé cherries. I love to serve this cake warm, particularly when you get an edge where the syrup has started to caramelise and tastes more like toffee. SERVES 18 300g unsalted butter, at room temperature, plus extra for greasing 2 x 432g cans of pineapple rings, drained 230g golden syrup 100g glacé cherries (about 12) 300g golden caster sugar 6 eggs, beaten 300g self-raising flour 1 tsp baking powder 1 tsp fine salt 3 tbsp whole milk 1 tsp vanilla bean paste cream, to serve (optional) 1 Preheat the oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 20cm × 30cm baking tray. Arrange the pineapple rings on a plate spread with paper towels and leave them to dry a little. 2 Pour the golden syrup into the prepared baking tray, then put it in the oven for 2 minutes so it starts to melt and spreads out evenly. 3 Remove from the oven and arrange as many of the pineapple rings as possible in the base of the baking tray (you should be able to fit 4 along and 3 down). Break up a couple of the leftover rings to fill any gaps; you might end up with a couple spare. Place a glacé cherry in the middle of each complete pineapple ring. Set aside. 4 Put the butter and sugar in a large mixing bowl, or the bowl of a stand mixer, and whisk together until light and fluffy. Slowly add the eggs, whisking continuously. Once incorporated, sift in the flour, baking powder and salt and fold in, then add the milk and vanilla bean paste and mix to combine. 5 Spoon the batter over the top of the pineapples in the tray and bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean. 6 Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Delicious eaten warm or cold – with a drizzle of cream, if you like. PEACH MELBA CAKE This cake is as beautiful as it is delicious. Fresh, juicy peaches (or nectarines) and plump, seasonal raspberries come together to create a sponge that tastes exactly like summer. SERVES 18 300g salted butter, at room temperature, plus extra for greasing 300g golden caster sugar 6 eggs, beaten 250g self-raising flour 75g ground almonds 3 peaches, 2 stoned and chopped into 1cm dice, 1 stoned and sliced 200g raspberries For the glaze 3 tbsp peach or apricot conserve 1 Preheat the oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 20cm × 30cm baking tray. 2 Put the butter and sugar in a large mixing bowl, or the bowl of a stand mixer, and whisk until light and fluffy. Slowly add the eggs, sifting in 2 tablespoons of the flour if the mixture starts to split. Once combined, sift in the remaining flour and add the ground almonds, then fold through until incorporated. Carefully fold in the chopped peaches. 3 Spoon half the batter into the prepared baking tray, then scatter half the raspberries on top, pushing them down gently into the mixture. Top with the remaining cake batter, followed by the rest of the raspberries, again pushing them gently into the mixture. Arrange the peach slices on top, pushing them gently into the mixture. 4 Bake for 45-50 minutes, or until a skewer inserted comes out clean. Leave to cool to room temperature. 5 For the glaze, put the conserve in a small saucepan over a low heat and add 2 teaspoons of water, stirring until combined (this may be done in a bowl in the microwave). You can pass the glaze through a sieve to get rid of any chunks, if you like. Brush the glaze over the cake. Leave to cool completely before serving. BISCOFF ROCKY ROAD I truly think Biscoff is one of the best things since sliced bread. Combined with white chocolate it's utterly magical – and this is a really worthwhile upgrade on traditional rocky road. It also lasts up to a week stored in an airtight container in the fridge. SERVES 24 75g salted butter, plus extra for greasing 500g white chocolate, broken into pieces 400g speculoos biscuits such as Biscoff, broken up into pieces 600g smooth biscuit spread, such as Biscoff, melted 100g dried cherries, roughly chopped 125g mini marshmallows 1 Grease and line the base and sides of a 20cm × 30cm baking tray. 2 Melt the white chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until it has all melted together and is smooth (if you prefer, you can do this in short bursts in the microwave, stirring between each one). 3 Meanwhile, put the Biscoff biscuits into a large bowl and use the end of a rolling pin to break into different-shaped pieces so that you have some that are coin-sized and others that are smaller and more crumb-like. 4 Stir 150g of the melted Biscoff spread into the white chocolate mixture, then stir again to combine. Pour this mixture over the crushed biscuits and stir to combine completely. Add the dried cherries and marshmallows and stir again. Transfer this mixture to the prepared tray, spreading it out with the back of a spoon. Spread the remaining melted Biscoff over the top in a thin layer. Refrigerate for at least 3 hours before slicing and serving. STRAWBERRY AND WHITE CHOCOLATE CAKE This gorgeous summery cake tastes absolutely amazing with sweet and ripe strawberries in season. The melted white chocolate gives a slight fudginess, a bit like a blondie. You're welcome. SERVES 18 250g salted butter, at room temperature, plus extra for greasing 200g white chocolate, broken into pieces 200g caster sugar 2 egg whites 3 eggs 150g soured cream 2 tsp vanilla-bean paste 250g self-raising flour 400g strawberries, hulled and diced into rough 1cm chunks For the topping 200g white chocolate, broken into pieces 140g cream cheese 70g salted butter, at room temperature 300g icing sugar 5 strawberries, sliced 1 Preheat the oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 20 × 30cm baking tray. 2 Melt the chocolate in short bursts in a heatproof bowl set over a pan of barely simmering water (you can also do this in short bursts in the microwave, if you prefer, stirring between each one). Once melted, set aside to cool slightly. 3 Put the butter and sugar in a large mixing bowl, or the bowl of a stand mixer. Whisk until fluffy and pale, then add the egg whites and continue to whisk for a few more minutes, until fully incorporated. 4 In a separate bowl or jug, combine the 3 eggs with the soured cream and vanilla-bean paste. Add this to the mixture in the bowl or stand mixer, scraping down the sides of the bowl, and whisk to combine. Don't worry if it curdles slightly. Whisking continuously, pour in the melted chocolate. Once incorporated, sift in the flour and fold it through, then fold through the strawberries. Transfer the batter into the prepared baking tray and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to cool completely. 5 Meanwhile, prepare the topping. Melt the chocolate as before, then set aside to cool slightly. Combine the cream cheese and butter in a bowl, or the bowl of a stand mixer, then sift in the icing sugar and whisk until smooth. Slowly pour in the chocolate and give it a final whisk. Spread the topping over the cooled cake and scatter the sliced strawberries to decorate. RHUBARB AND GINGER CAKE Using three different types of ginger, this bake has layers of warmth, all of which complement the tartness of the rhubarb. I summer use regular rhubarb, but in the winter months, use the more tender forced rhubarb for wonderful pops of pink. SERVES 18 250g salted butter, at room temperature, plus extra for greasing 250g soft light brown sugar 5 eggs, beaten 250g self-raising flour 1 tsp ground ginger 400g rhubarb, trimmed and cut into rough 1cm chunks 6 stem ginger balls in syrup, finely chopped, plus 5 tbsp of the syrup 40g crystallised ginger, roughly chopped cream, to serve (optional) 1 Preheat the oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 20 × 30cm baking tray. 2 Put the butter and sugar into a large mixing bowl, or the bowl of a stand mixer, and whisk together until light and fluffy. Slowly add the eggs, scraping down the sides of the bowl to make sure all the ingredients are incorporated. Sift in the flour, then add the ground ginger, rhubarb and chopped stem ginger, along with 2 tablespoons of the syrup, and fold through. Spoon into the prepared baking tray. 3 Bake for 40-50 minutes, or until a skewer inserted comes out clean. Leave to cool, then brush with the remaining 3 tablespoons of ginger syrup. Scatter with the crystallised ginger before slicing and serving with cream, if you like. SALTED CARAMEL AND ALMOND CHEESECAKE The crushed amaretti dotted in the digestive base make this almondy from the bottom up. With a portion of the salted caramel running through the cream cheese filling, and the rest drizzled on top, it's so simple but so decadent. SERVES 20-24 For the base 200g unsalted butter, melted, plus extra for greasing 200g digestive biscuits 300g amaretti biscuits For the filling 400ml double cream 560g full-fat cream cheese 200g caster sugar ½ tsp almond extract 260g jarred salted caramel 1 Grease and line the base and sides of a 20cm × 30cm baking tray. 2 To make the base, place the biscuits into a sealable plastic food bag and bash with a rolling pin until finely crushed. (Alternatively, blitz the digestive biscuits in a food processor to form a crumb.) Add the amaretti biscuits and continue to bash or pulse until they are broken down, but don't overmix or they will start to become greasy. Transfer to a bowl and stir in the melted butter, then transfer the mixture to the prepared tray, pushing it down with the back of a spoon to create a nice compact base. Refrigerate while you make the filling. 3 In a mixing bowl, whisk the cream to soft peaks using a handheld mixer. In a separate mixing bowl, combine the cream cheese, sugar, almond extract and half of the salted caramel, and mix well with the handheld mixer. Fold through the cream, then smooth the mixture on to the biscuit base. 4 Gently melt the remaining salted caramel in a saucepan over a low heat, then spoon it on to the cream cheese base. Drag a skewer through the caramel to make a swirly pattern, then refrigerate for at least 3 hours before slicing and serving. NOW BUY THE BOOK Our recipes are from Foolproof Traybakes by Katie Marshall, with photographs by Rita Platts (Quadrille, £14). To order a copy for £11.90 until 13 July, go to or call 020 3176 2937. Free UK delivery on orders over £25.
The Guardian
13-06-2025
- General
- The Guardian
Benjamina Ebuehi's recipe for cherry and honeycomb cheesecake pots
Honeycomb gets lots of attention in the autumn months, but this crunchy brittle is such fun to make all year round, and adds a playful texture to all sorts of desserts such as today's cheesecake pots. The quantities make more honeycomb than you need here, but extra snacking is inevitable. The cheesecake itself, which I've lightened with greek yoghurt, is super-simple to put together – just mix and chill. Prep 5 minCool 1 hr Cook 30 min Makes 6 For the honeycomb200g caster sugar 200g golden syrup 2½ tsp bicarbonate of soda For the cherries255g pitted cherries, fresh or frozen and defrosted30g caster sugar Squeeze of lemon juice For the cheesecake150g digestive biscuits 50g salted butter, melted330g greek yoghurt 250g cream cheese 1 tsp vanilla bean paste 50g icing sugar 100ml double cream Line a 20cm square cake tin with greaseproof paper. Put the sugar and golden syrup in a deep saucepan and heat gently until the sugar melts. Turn up the heat, let the mixture come to a boil, and heat to 150C on a sugar thermometer. Take off the heat, tip in the bicarb, then stir quickly and thoroughly with a rubber spatula or whisk until well incorporated (be very careful, because the boiling-hot mixture will bubble up). Carefully pour the hot honeycomb into the lined tin, leave it to sit for an hour or so to firm up, then break into rough chunks. Put the cherries, sugar and lemon juice in a small saucepan, heat gently until it comes to a boil, then turn down to a simmer and cook for three to five minutes, until the mix turns syrupy. Take off the heat and leave to cool completely. To make the cheesecakes, blitz the biscuits and a quarter of the honeycomb in a food processor, then stir in the melted butter. Divide the mixture evenly between six ramekins, lightly press it down, then chill in the fridge while you make the filling. Whisk the yoghurt, cream cheese, vanilla and icing sugar in a bowl until smooth. In a second bowl, lightly whip the double cream to soft peaks. Fold this into the yoghurt mixture, then spoon on top of the biscuit base in the ramekins. To serve, top with some cherries, decorate with more honeycomb shards (they'll start to soften over time) and take to the table immediately.
News24
02-06-2025
- Health
- News24
Refined sugar free, no bake chocolate and peanut butter cheesecake
This is a creamy, no-bake dessert made with a blend of raw chocolate, banana, and peanut butter, featuring a refined sugar-free and indulgent yet wholesome cheesecake-style filling. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients Crust 3/4cup - oats — rolled 2/3cup - desiccated coconut 1/2cup - dates — Medjool, pitted 1/4cup - macadamia nuts 2Tbs - water Filling 1 1/2cup - bananas — chopped 1/2 - avocado — large 2Tbs - sugar free peanut butter — extra 2Tbs - coconut oil — melted 1Tbs - cocoa powder Method For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer. For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out. Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife. Refrigerate for at least 2 hours or overnight before serving in slices. Tip: You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.
Japan Times
13-05-2025
- General
- Japan Times
Shiga chef turns stinky sushi into cheesecake
A restaurant chef in Shiga Prefecture has developed a cheesecake using an ingredient from funazushi, one of Japan's pungent traditional sushi types known as narezushi, in an effort to draw more attention to the western region's local cuisine. Funazushi uses rice with nigorobuna crucian carp or other fish caught in Shiga Prefecture's Lake Biwa, the country's largest freshwater lake. As the fish and rice are fermented with salt, it has a strong smell. Girasole, a restaurant in the city of Hikone, has been serving the funazushi-derived Basque-style cheesecake since April 2021. The cake was created by owner and chef Shoichi Kojima, 40, who moved to Hikone in 2015 after getting married. The native of the central prefecture of Yamanashi was not familiar with funazushi before coming to the city but got hooked on the food after trying to make it at a friend's suggestion. To develop a recipe, he adopted a local lake fish broker's advice to use powdered "ii," or the fermented rice of funazushi. "I thought funazushi and cheese are both fermented foods and would go well together," Kojima says. After several failures, he finally hit on the right ii-to-dough ratio and completed the recipe in February 2021. Noting that the cake has been selling well, Kojima expressed hope that it will offer an opportunity for funazushi lovers to rediscover its appeal and attract interest from those who have never tried it. In Shiga, some other restaurants are also trying to cultivate the fermented food's potential, by using ii in potato salad and sandwiching homemade funazushi between buns. Michinori Hashimoto, a Kyoto Kacho University professor who is well-versed in the history of funazushi, said that the method for making the preservative food has changed over time. It is now common to marinate funazushi ingredients in summer when fermentation occurs more easily. A cookbook published during the Edo Period (1603-1868), however, describes how to marinate them in winter, according to Hashimoto. "Modifying (the recipe) according to the times will help pass on funazushi to young people and the next generation," he says.
