- Chocolate Sheet Cake With Chocolate Buttercream Frosting
- MINI STRAWBERRY TARTS
- CHOCOLATE CAKE WITH OREO BUTTERCREAM FROSTING
- CHEESECAKE WITH RASPBERRY OR BLACKBERRY SAUCE
- VANILLA CAKE WITH BLUEBERRY ICING
CHEESECAKE WITH RASPBERRY OR BLACKBERRY SAUCE
- Medium bowl
- Electric mixer (standing or handheld)
- 7 inch/18 cm round springform pan
- 2 small bowls
- 3 cups cookie crumbs could be digestive biscuits, Oreos or tea biscuits
- 1/2 cup unsalted butter melted
- 450 g cream cheese room temperature
- 1 1/4 cup sour cream or yoghurt if you don’t have sour cream, room temperature
- 1/2 cup sugar you can reduce the sugar if you don’t like sweet cakes
- 3 tbsp flour
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla
- 3 eggs lightly whisked by a fork
- Raspberry and Blackberry Sauce
- 5 raspberries
- 5 blackberries ½ cup powdered sugar
- Place the biscuits into a food processor and blend until they are fine crumbs. If you don’t have a food processor, put them into a plastic bag and beat them down to fine crumbs. Mix the crumbs and melted butter in a bowl. Mix them well so the crumbs are coated in the butter. It may look a little dry to you, but they’re not…avoid adding more butter because then it won’t hold well and may be too buttery.
- Pour it into the pan. Next you will set the cookie butter mix starting with the sides of the pan and then the base. Using your fingers, start pressing the mixture against the pan’s wall all the way up to the brim. Then do the base by pressing the mixture to the bottom of the pan. Place in the freezer for 1 hour.
- Cheese Filling
- Preheat the oven at 285 degrees F/140 degrees C.
- Put the cream cheese into a bowl and using a handheld whisk at low speed, whisk it just until creamy. Now add the sour cream, sugar, vanilla extract, flour and lemon juice. Mix until everything is well combined. Add and fold in the whisked eggs. Pour into the prepared pan.
- Bake for 1 hour 45 minutes or until you see the cheesecake has set but the center still wiggles a bit.
- Remove from the oven and leave it to cool completely. Then chill in the fridge for 8 hours up to overnight. I usually leave it overnight.
- Raspberry and blackberry sauce
- Take the two small bowls and put the raspberries in one bowl and blackberries in the other. Squish down the berries with a spoon until they are juicy. If you have big chunks of the berries, remove them and put them aside. Add ¼ cup powdered sugar to each bowl and mix. You can add the sugar gradually, so when it gets to the texture you want, you can stop adding. Some like it thick, others less so. You may not use all the sugar.
- Remove the springform and then insert a small/thin knife and move it all around to loosen the cake from the pan. Be gentle. Then take two flat serving spoons and put them under the cake at opposite ends and lift the cake to a serving plate. To keep it easy, you can just leave the cake on the bottom of the pan (since you can barely see it anyway) and just lift it with the bottom of the pan onto a serving plate.
- Pour the berry juice over the top of the cake and add a few berries if you wish.