Cheesecakes of every kind

How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours. Try it frozen, make mini-cheesecakes, or why not one with multiple layers? With flavours like raspberry, caramel and lemon, you can't go wrong!

Below you will find recipes for Mini raspberry swirl cheesecakes, Caramel cheesecake, Cheesecake ice cream with blackcurrants, Individual raspberry cheesecakes, Lemon cheesecake with basil pesto, Mini layered cheesecakes and Cheesecake with berry topping.


Mini raspberry swirl cheesecakes

Mini raspberry swirl cheesecakes

About 12 muffin cups 1,5 hour
Ingredients

Base
8 Digestive biscuits
25 g melted butter
1 tbsp Dansukker Dark Brown Sugar

Raspberry swirl
150 g raspberries
2 tbsp Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar

Filling
135 g Dansukker Light Brown Sugar
1 tbsp plain flour
400 g cream cheese
1 tsp zest from an untreated lemon
1 tsp Dansukker Vanilla Sugar
2 large eggs
2 tbsp whipping cream


Pre-heat the oven to 175 °C.

Process the biscuits and mix in the melted butter and sugar.

Add a tablespoon of the biscuit mix to the bottom of the muffin cups. Press down into an even layer.

Bake in the oven for 5 minutes.

Blend the raspberries, icing sugar and vanilla sugar.

Sieve the mixture through a fine-mesh strainer to separate the seeds from the raspberry purée, and set aside.

Whisk together the sugar and flour, add the cream cheese, lemon zest and vanilla sugar, and mix until smooth.

Add the eggs one at a time, followed by the whipping cream.

Divide the cheese mixture among the muffin cups.

Draw a circle of raspberry sauce on each cheesecake. Use a toothpick to create the swirl effect.

Bake for 15–20 minutes until the filling has set.

Leave the cheesecakes to cool completely, and then refrigerate to allow them to set.

Garnish with fresh raspberries.

The recipe was made by

Dansukker

Caramel cheesecake

Caramel cheesecake

24 cm round loose-based tin
Ingredients

12 digestive biscuits
75 g butter, melted
3 tsp cinnamon

600 g cream cheese
240 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
Grated zest of half an untreated lemon
4 large eggs
150 ml whipping cream

Caramel sauce
200 ml whipping cream
90 g Dansukker Granulated Sugar
100 ml Dansukker Light Syrup
100 g butter
1/2 tsp Dansukker Vanilla Sugar


Mix the cream, sugar, butter and syrup in a saucepan and boil until the sauce thickens. Add the vanilla sugar.
Tip: For salty caramel, add 4-5 tsps sea salt flakes.


Preheat the oven to 175 °C.

Crush the digestive biscuits and mix them together with the melted butter and cinnamon.

Place the biscuit crumb mixture in the bottom of the tin and even out with a spoon. Refrigerate while you make the filling.

Cheesecake
Mix together the cream cheese, sugar and lemon zest.

Add the eggs and the whipping cream while stirring.

Pour the filling into the pastry shell and drizzle a little caramel sauce (about 100 ml) on top. Swirl the sauce with a fork.

Bake in the middle of the oven for about 60 minutes or until the mixture firms up.

Leave to cool and then refrigerate. Once fully chilled, carefully loosen the edges of the tin and remove it. Pour more caramel sauce over your cheesecake and serve.

The recipe was made by

Dansukker

Cheesecake ice cream with blackcurrants

Cheesecake ice cream with blackcurrants

Ingredients

250 ml double cream
250 ml milk
100 ml Dansukker Glucose Syrup
100 ml Dansukker Cane Sugar Granulated
2 tsp Dansukker Vanilla Sugar
5 egg yolks
2 tbsp sugar

Blackcurrant cream
100 g blackcurrants, frozen
50 ml Dansukker Jelly Sugar Multi
200 g cream cheese


Mix the cream and milk with the glucose syrup, vanilla and sugar in a saucepan.

Bring to the boil and remove from the heat.

Whisk the egg yolks lightly with 2 tbsp sugar in a bowl.

Pour the egg yolks into cream-milk mixture and whisk.

Heat the mixture until it thickens (at about 82 °C). Do not allow to boil or the eggs will curdle.

Leave the mixture to cool, and then run in the ice cream maker.

Bring the blackcurrants and jelly sugar to the boil and cook for about 3-10 min. Leave to cool.

Mix the blackcurrants with the cream cheese.

When the ice cream is almost ready, mix the blackcurrant cream in carefully so that it forms ripples.

Store in the freezer. Take the ice cream out about 20 minutes before serving.

The recipe was made by

Dansukker

Individual raspberry cheesecakes

Individual raspberry cheesecakes

serves 4
Ingredients

100 g Digestive biscuits, crushed
40 g Dansukker Brown Sugar Dry
1 tsp Dansukker Vanilla Sugar
25 g hazelnuts, chopped (optional)
75 g melted butter or margarine

Filling
300 ml whipping cream
50 ml tropical nectar
100 g Dansukker Granulated Sugar
3 sheets of gelatine
100 g quark or cream cheese

Topping
200 g raspberries
200 ml water
25 g Dansukker Granulated Sugar
1 tbsp freshly squeezed lemon juice
3 sheets of gelatine


Mix together the ingredients for the crust and press the mixture into individual moulds. Refrigerate until set.
Soak the sheets of gelatine for the filling in plenty of water for 5 minutes. Combine the cream, nectar and sugar in a saucepan and bring to the boil. Remove the gelatine sheets from the water and put them in the warm mixture. Allow to cool slightly, then stir in the quark. Spread the filling inside the moulds and put in the refrigerator to set.
Soak the gelatine sheets for the topping in plenty of water for 5 minutes. Combine the water, sugar and lemon juice in a saucepan and bring to the boil. Set aside to cool slightly. Arrange the raspberries on the filling in the moulds. Pour the cooled jelly over the top. Refrigerate until set.
The raspberries can be replaced with strawberries or blueberries.

The recipe was made by

Dansukker

Lemon cheesecake with basil pesto

Lemon cheesecake with basil pesto

10-12 slices 50 minutes + freeze for four hours
Ingredients

Base
30 g butter
10 digestive biscuits
1 tsp ground cardamom

Cheesecake
3 egg yolks
140 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
200 g cream cheese
300 ml whipping cream
Juice and peel of half a lemon, preferably organic

Sweet pesto
30 g basil
10 g flat leaf parsley
30 g toasted pine nuts
45 g olive oil
2 tbsp Dansukker White Baking Syrup


Melt the butter and mix with the digestive biscuits and cardamom in a food processer. Press the mixture onto the base of a round spring form tin, about 22 cm in diameter.

Whisk the egg yolks, sugar and vanilla sugar in a bowl. Add the cream cheese and whisk until smooth.

Whip the cream in another bowl and fold into the cream cheese mixture. Finally, add the lemon juice and grated zest.

Pour the mixture into the base and place in the freezer for at least 4 hours.

Combine all the ingredients for the sweet pesto. Remove the cheesecake 10 minutes before serving and pour the pesto over. Decorate with pine nuts and basil leaves.

The recipe was made by

Dansukker

Mini layered cheesecakes

Mini layered cheesecakes

5 Mini cheesecakes 2.5 hours + 2 hours in the freezer
Ingredients

Muscovado slices
100 g butter
95 g Dansukker Light Muscovado Sugar
70 g Dansukker Organic Light Syrup
1 tsp Dansukker Vanilla Sugar
150 g plain flour
1/2 tsp baking powder

Filling
3 egg yolks
90 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
150 g cream cheese
300 ml whipping cream
100 g raspberries
Juice of 1/2 lemon, organic
100 g blueberries

Garnish
Raspberries
blueberries
lemon balm


Start with the muscovado slices. Set the oven temperature to 200°C.
Put all the ingredients in a bowl and combine to make a dough. Divide the dough into four pieces and roll them into lengths. Place on a tray lined with baking paper and press lightly. Bake for about  10 minutes.

Cut the lengths into slices while warm. Leave to cool and store the cakes in a dry place.
Mash 10 slices and place in 5 small round cake tins, 7 cm in diameter.

Whisk the egg yolks, icing sugar and vanilla sugar until light and fluffy. Add the cream cheese. In another bowl, whip the cream and mix together with the egg mixture.

Divide the mixture evenly between three bowls. Add 100 g mashed raspberries in the first bowl, the juice of 1/2 lemon in the second bowl and 100 g mashed blueberries in the third bowl.

Divide the raspberry cheesecake between the five round cake tins and place in the freezer for at least 30 minutes. Then remove the tins from the freezer and add the lemon cheesecake. Place in the freezer for at least 30 mins. Finally, add the blueberry cheesecake and place in the freezer for at least 2 hours.

Remove the tins from the freezer 5-10 minutes before serving. Loosen from the tins and decorate with fresh raspberries, blueberries and lemon balm.

The recipe was made by

Dansukker

Cheesecake with berry topping

Cheesecake with berry topping

serves 8-10
Ingredients

Base
15 Digestive biscuits
75 g butter or margarine

Filling
200 ml fromage frais or cream cheese
200 ml crème fraîche
100 g Dansukker Jelly Sugar Multi

Topping
250 g fresh or frozen berries, e.g. raspberries
400 ml diluted fruit cordial, preferably the same flavour as the berries
200 g Dansukker Jelly Sugar Multi


Crush the biscuits into crumbs. Melt the butter/margarine and pour it over the biscuit crumbs. Mix well. Press the crumb mixture evenly onto the bottom of a springform cake tin. Combine 1 dl crème fraîche with the jelly sugar and boil for 30 seconds. Mix in the remaining crème fraîche and fromage frais. Spread the filling over the crumb base. Refrigerate until set. Arrange the berries over the filling. Large berries such as strawberries should be cut up or sliced. Put the cordial and jelly sugar in a saucepan and boil for 30 seconds. Remove from the heat and allow to cool. Spread the jelly over the berries. Store in the refrigerator.

The recipe was made by

Dansukker