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I think decoration is a key point in a cake and not only a matter of ‘appearance’: it’s your personal touch!
Berries are a must for cheesecakes, I must say, and raspberries among them all are the best choice. I particularly love them for their bright colour which gives the cake a kind of luxurious look and secondly, but not certainly less importantly, for their taste which is a mix of sweet and sour juicy fragrance which easily blends in with most of the cakes and above all with cheesecakes.
It can be a yummy birthday cake in Summer!
250 g plain chocolate biscuits
150 g butter, melted
2 tbsp brown sugar
20 g butter, extra
300 ml thickened cream
50 g milk chocolate, chopped finely
3 tsp gelatine
60 ml water
500 g cream cheese
110 g sugar
3 Mars bars, chopped finely
200 g. raspberries
Process biscuits until mixture resembles fine breadcrumbs, add butter. Process until just combined. Press biscuit mixture over base and side of 20cm round tin. Cover and refrigerate about 30 minutes or until firm.
In the meantime combine brown sugar, extra butter and 2 tbsp of the cream in a small saucepan. Stir over low heat until sugar dissolves, to make butterscotch sauce.
Combine chocolate and another 2 tbsp of the cream in another saucepan stirring over low heat until chocolate melts.
Sprinkle gelatine over the water in small heatproof jug. Place jug in small saucepan of simmering water and stir until gelatine dissolves. Cool 5 minutes.
Beat cheese and sugar in a bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cheese mixture with Mars bar. Fold in cream.
Pour half of the cheese mixture into the prepared tin, drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forwards through mixture to create marbled effect. Repeat process with remaining cheese mixture and sauces.
Cover and refrigerate about 3 hours.
also visit:
http://time-for-a-cake.blogspot.it/2013/03/cake-twenty-two.html
It can be a yummy birthday cake in Summer!
250 g plain chocolate biscuits
150 g butter, melted
2 tbsp brown sugar
20 g butter, extra
300 ml thickened cream
50 g milk chocolate, chopped finely
3 tsp gelatine
60 ml water
500 g cream cheese
110 g sugar
3 Mars bars, chopped finely
200 g. raspberries
Process biscuits until mixture resembles fine breadcrumbs, add butter. Process until just combined. Press biscuit mixture over base and side of 20cm round tin. Cover and refrigerate about 30 minutes or until firm.
In the meantime combine brown sugar, extra butter and 2 tbsp of the cream in a small saucepan. Stir over low heat until sugar dissolves, to make butterscotch sauce.
Combine chocolate and another 2 tbsp of the cream in another saucepan stirring over low heat until chocolate melts.
Sprinkle gelatine over the water in small heatproof jug. Place jug in small saucepan of simmering water and stir until gelatine dissolves. Cool 5 minutes.
Beat cheese and sugar in a bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cheese mixture with Mars bar. Fold in cream.
Pour half of the cheese mixture into the prepared tin, drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forwards through mixture to create marbled effect. Repeat process with remaining cheese mixture and sauces.
Cover and refrigerate about 3 hours.
also visit:
http://time-for-a-cake.blogspot.it/2013/03/cake-twenty-two.html
