Chocolate swirl cheesecake

I went home to visit my parents for two weeks and I decided to use the chance to do some serious baking and cooking - it is so much easier to cook for many people and I didn't have to worry about cakes going off because to be honest, eating a cake just between the two of us before it goes off is a bit tricky, especially if you don't want to have cake for all three meals of the day.

My mum is a huge cheesecake fan (who isn't?) and as my dad likes them as well, because they are quite fresh and not sweet, I decided to try out a new cake. And it turned out so nice that I made if for my cousin's 18th birthday as well - and everyone loved it.

I've made quite a few different cheesecakes over the years and I have to admit that this one is by far the easiest and the quickest I've made. It takes just 15-20 minutes to put everything together and then all you need to do is to chill it for at least 5 hours (or preferably overnight). I love how the dark chocolate gives a little twist to the creamy and moist cheesecake. I'm in love with this cheesecake and have already come up with an idea how to vary it and obviously will keep you updated as to how that goes.

Ingredients
(Serves 9-12, depends on the size of the slices)
- 175g caster sugar (or normal white sugar)
- 450g Philadelphia cheese (I used a mixture or low fat and full fat)
- 1 vanilla pod (can be substituted with 1 tsp vanilla sugar)
- Juice of 1 lemon
- 175g creme fraiche (or 10% sour cream)
- 475ml double cream

- 150g good quality dark chocolate
- 125ml double cream

- 8 digestive biscuits
- 25g butter, melted

Directions
First, line a 22cm springform tin with baking paper and then prepare the chocolate swirl. For that, cut the chocolate into small pieces and place in a bowl together with 125ml double cream and place the bowl over hot (or even simmering) water and let it melt. When it all has melted, take the bowl off the hot water and set aside to let it cool a bit.

To prepare the base, crush 8 digestive biscuits and mix the crumbs with 25g melted butter. Feel free to double to biscuit and butter quantity if you prefer a bit thicker base, but I prefer the thinner base version (I've tried both). When all the crumbs are evenly covered with the butter, put the mixture into the cake tin and press down firmly.

Lastly, prepare the filling itself. For that take two bowls. In one mix together the sugar, Philadelphia cheese and the seeds from the vanilla pod, then set aside. In another bowl (a bigger one) whist together lemon juice, cream and creme fraiche (10% sour cream) until it forms soft peaks. Then add the cream cheese mixture to the double cream mixture and mix well.

To finish the cake, spoon a layer of the cream cheese mixture on the biscuit base, then swirl 1/3 of the chocolate and repeat this three times so you end up with three layers of chocolate and three layers of cream cheese mixture. And to create the swirl stick a knife blade into the cheesecake and swirl the cheesecake. Just don't try to smooth the surface as that would create a muddy effect.

What I did for my cousin's birthday was that I just created two layers of chocolate and three layers of cream cheese and then swirled the mixture. After that I piped his name and some decorations on the cake with the leftover 1/3 chocolate mixture.

When everything is ready, chill the cake for at least 5 hours (preferably overnight) and keep chilled until you need to cut it. I've also discovered that if you place the cheesecake in the freezer for like 15-20 minutes before serving it is a lot easier to take it out of the springform tin and the chances that the biscuit base will break are reduced.

Recipe adapted from Gordon's cheesecake recipe on BBC Good Food 

 

Christmas flavoured cookies

With Christmas coming closer every day I though of sharing something a bit different with you. I know how difficult it is to come up with Christmas presents and frankly, store bought cookies and sweets just won't do the trick. And as home-made presents are in this holiday season I decided to make a huge batch of Christmas flavoured cookies and give them as presents. Trying to make the cookies taste of Christmas, I made white chocolate and cranberry cookies, dark chocolate and orange cookies and dark chocolate and mint cookies. So far all the feedback I've received has been positive. I have to admit that I did munch on quite a few cookies before wrapping them up and they honestly were delicious and most of all they made me feel very Christmassy. Of course, they are also perfect to be enjoyed with a nice cup of tea or coffee and they make a great snack. 


Obviously, feel free to play around with different tastes - try different flavoured chocolates or add nuts to the cookies. Also, the quantities here are not fixed, I just noted down what I added to my Christmas flavoured cookies. And when it comes to presents and baking in general don't forget the magic ingredient - make them with love, because it does make a difference. I wrapped them up in a see-through wrapping paper but there are amazing biscuit tins and jars and gift bags out there, which means that each and every present can be unique.

Ingredients

(Makes approximately 40 cookies)

- 950ml flour
- 1 tsp baking powder
- 1 tsp salt- 150g unsalted butter, melted and cooled down
- 480ml packed light brown sugar
- 240ml white sugar
- 2 egg
- 1 egg yolk
- 2 tbsp vanilla extract

- 1/2 orange zest, grated

- 100g white chocolate, chopped (or   use chips)

- 100g good quality dark chocolate, chopped (or use chips)

- 30g cranberries 

- 100g After Eight, chopped 

Directions
Preheat the oven to 160C. Line a baking tray with baking parchment.

In a medium bowl, whisk together flour, baking soda and salt. In a bigger bowl mix the melted butter, brown and white sugar. Then beat in the egg and egg yolk and lastly add the vanilla. Gradually add the flour mixture to the sugar mixture until evenly moistened. Divide the dough into three and place in different bowls. Add white chocolate chips and cranberries to one bowl, dark chocolate and orange zest to another bowl and after eight pieces into the third bowl. Mix well until well combined



Roll the dough into balls and press down the cookies on the baking tray with your palm to make them flat.

Then bake them for 5-7 minutes for smaller cookies or 12-15 minutes for larger ones or until the edge looks golden brown and the middles don't look quite set. Bake them for a bit longer if you prefer your cookies crunchier (I like mine a bit soft inside so I take them out a bit sooner).

 

Salmon with quinoa & butternut squash

Generally, when people talk about healthy food, the first thing that crosses their minds is something green and without any taste. But healthy does not always have to equate with not tasty or not filling. As you already know I am a huge fan of salmon and ever since I found the place to buy fresh salmon here in Singapore, I've been having it once or twice a week. Salmon, in my opinion, is one of those healthy foods that tastes absolutely divine and with all those good Omega-3 fats it should find its way to our plates more often. Also, I have rediscovered quinoa. I had this super-food when I did a weeklong detox with my best friends during spring and hadn't made it ever since, but I am sure that from now on it will be a regular in my menu - be it as a side dish or a salad base. This small seed is high in protein, calcium, iron, dietary fibre and it works great as a substitute for rice. With all these super-foods I decided to add some vegetable to finish the dish off. And the result? Incredibly filling, tasty and healthy meal that will keep you full for a long time. And the bonus is that it is nice and hot so its perfect for those dark cold winter nights when you want something warm and hearty.

Ingredients
(Serves 1)
- 40g quinoa
- 125-150 ml water
- 150g salmon
- 200g butternut squash
- 1 tsp mixed herbs
- Salt
- 1/2 tbsp olive oil
- Lemon, to serve

Directions
First, preheat the oven to 200C. Then soak the quinoa for about 5 minutes and then rinse. While the quinoa is soaking, prepare the butternut squash. Peel the squash, chop it into small cubes and place in a bowl. Sprinkle with olive oil, herbs and some salt and mix well. Place into an ovenproof dish and bake for around 20-25 minutes.

To prepare the quinoa, bring the water to boil in a small pan and add the quinoa. Boil for around 15-20 minutes until soft. Make sure it doesn't burn and if necessary add some more water (cooking a small quantity is a bit trickier than large quantity of quinoa).

Start preparing the salmon when you've got 10-12 minutes left until quinoa and squash are ready. Pour hot water in the pot, insert a steamer and place the salmon on top (skin down). Sprinkle with some salt and pepper and steam for around 10-12 minutes.

To serve, place the quinoa, butternut squash and salmon on a plate, decorate with some herbs and a slice of lemon.