Banana and Caramel Cheesecake

Para versão Portuguesa clique aqui: "Cheesecake de Banana e Caramelo"

In Canada and the USA, cheesecake is by tradition oven-baked and then covered with fresh fruit or jelly. Then there is the non-baked cheesecake that needs only to be refrigerated. This recipe takes some time to make because of the time needed to rest in the refrigerator, but don’t give up yet and try it, it’s worth the while. If it’s too much for one day, or if you don’t have much time, you can make the base and caramel one day and the cheesecake on the other.   

For the base:

180g digestive biscuits

75g melted butter

Caramel:

1 can/395g sweetened condensed milk

125g butter

125g/ ¾ cup brown sugar

Cheesecake:

400g cream cheese

4 bananas (3 mashed + 1 sliced for decorating)

200ml heavy cream

3 tbsp sugar

Freshly squeezed lemon juice

Prepare the base:

Crush the biscuits until they resemble sand. You can use a food processor or you can place the biscuits in a plastic bag and bash them with the rolling pin. Place the crushed biscuits in a bowl, add the melted butter and mix well.  Grease a springform pan and line with parchment paper. Place the biscuit mixture into the pan and spread evenly. Refrigerate for 30 minutes.

Prepare the caramel:

Melt the butter in a pan and add the sugar. Mix until sugar is dissolved. When mixture begins to bubble add the condensed milk. As soon as it starts to boil lower heat and keep stirring for about 5 minutes until a thick caramel is achieved. Turn off the heat and allow to cool for 10 minutes (not more or the caramel will harden and be difficult to spread). Pour the cooled caramel over the chilled base and spread evenly. Refrigerate for 1 ½ hours.

Prepare the cheesecake:

In a large bowl beat together the cream cheese and 1 tbsp of lemon juice until creamy. Add the mashed banana and mix again until a smooth mixture is obtained. In a separate bowl beat the heavy cream with sugar until stiff and add to the cheese and banana mixture. Pour the mixture over the cheesecake base, spread evenly and place in the fridge for 3-4 hours to set. Remove the cheesecake from the pan and transfer to a serving plate. Slice a banana into the remaining lemon juice and decorate the top of the cheesecake.

Lemon-Lime Cheesecake by Sofia B.

Para versão Portuguesa clique aqui: “Cheesecake Lima-Limão da Sofia B.”

I’m not always the one in charge for making dessert. This recipe was kindly shared by Sofia B. Thanks Sofia, I’m looking forward to the next surprise…;)

180g graham crackers

75g butter, melted

400ml heavy cream

1 can (397g) sweetened condensed milk

200g cream cheese

2 lemons, juice and zest

2 limes, juice and zest

5 gelatin sheets (1,8g each)

Crush cookies to fine crumbs. Add butter and mix well. Line a springform pan with parchment paper and spread cookie mixture evenly over bottom. Refrigerate for at least 30 minutes.

In a bowl mix the cream cheese until fluffy. Gradually add the condensed milk mixing well.

Soak gelatin sheets in cold water for about 10 minutes. When soft, wring sheets gently to remove excess water. Micro-wave for about 20 seconds until dissolved completely. Add the lemon and lime juice, mix and pour into the cheese and milk mixture. Mix in about ⅔ of the lemon and lime zest.

Beat the heavy cream until thick, add to cheese mixture and mix well. Pour onto cookie crust, sprinkle with remaining zest and place in the refrigerator to set for at least 3 hours.

Gooseberry Cheesecake

Para versão Portuguesa clique aqui: “Cheesecake de Physalis”

Gooseberries make pretty decorations. A simple cheesecake takes on another level when decorated with this fruit.

Base:
180g graham crackers

75g melted butter

Cheesecake:

3 gelatin sheets (1,8g each)

400g cream cheese

3 tbsp sugar

1 tsp vanilla

1 tbsp lemon juice

200ml heavy cream

3 tbsp icing sugar

Topping:

1 cup gooseberries

2 tbsp brown sugar

2 tbsp lemon juice

1 tbsp water

1 cinnamon stick

To prepare the base:

Grind cookies to crumbs. You can do it with your food processor, or place them in a plastic bag and crush them with a rolling pin. One way or the other will work. Add melted butter and mix well.

Line a springform pan with parchment paper and spread crumb mixture evenly over the bottom. Refrigerate for at least 30 minutes.

To prepare the cheesecake:

Soak gelatin sheets in cold water for about 7 minutes. Once soft, wring sheets gently to remove excess water. Place in a small bowl and micro-wave for 10 seconds. They should have dissolved completely. If not, place back in for another 2 or 3 seconds.

In a bowl mix the cream cheese with lemon juice and vanilla until soft and creamy. Add the dissolved gelatin and mix well.

Beat the heavy cream with icing sugar until thick. Add to cheese mixture and mix well. Pour mixture over cookie crust, spread evenly and refrigerate for 3 to 4 hours.

To prepare the topping:

After washing the gooseberries, place them in a pan along with the sugar, lemon juice, water and cinnamon. Boil over medium heat until it thickens, about 10 minutes. Let it cool.

Remove cheescake from the pan onto a serving plate. Choose a few gooseberries with a better looking husk and peel them open in a petal shape. Place spoonfulls of gooseberry topping over the center of the cake, letting the liquid drizzle over the sides. 

Decorate the sides of the cake with gooseberries with their husk open in the shape of flowers.