Showing Tag: "cheesecake" (Show all posts)

Key lime pie

Posted by Bake Club on Friday, June 15, 2018, In : desserts 

This super healthy cheesecake uses an oat crust and tofu-based filling. I found the oat graham cracker recipe from Fran Costigan and it makes a delicious cinnamony crunchy pie crust and the vegan pie filling is from The Gentle Chef. It's no. 11 of 26 alphabetical bakes!

Base:
1 1/2 c oat flour, toasted (I ground organic jumbo oats in a coffee grinder)
6 tbsp coconut sugar, finely ground
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1/4 c neutral oil
2 tbsp maple syrup or brown rice s...


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Italian ricotta torta

Posted by Bake Club on Sunday, June 10, 2018, In : big cakes 

I have never attempted a ricotta cheesecake before - what a winner to start with. It's from Julie Le Clerc's Favourite Cakes (Penguin Books, 2011). She created the recipe from memory after tasting a ricotta cake in Rome. It's indulgent and rich, no doubt about that, but the addition of citrus peel and almonds cuts through the cheese and chocolate.

Base and topping:
1 1/2 c flour (I used spelt)
1/2 c ground almonds
1/3 c coconut sugar (hence the dark colour; use caster sugar if you want a...


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Raw berry cheesecake by Frances

Posted by Bake Club on Saturday, July 27, 2013, In : desserts 

After the success of my first raw 'cheesecake', I had the impetus to attempt a berry swirl cheesecake and experiment with the original recipe. It's a fine line with raw recipes and some things didn't work as well. The base is 1 cup almonds, 1 cup hazelnuts (instead of buckwheat) and 1/2 cup sunflower seeds but even the 1/2 cup of seeds meant there was too much base. I forgot the dash of coconut oil so it didn't bond together as well.
For the filling I used honey instead of maple syrup. I could...
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Frances's raw lemon cheesecake

Posted by Bake Club on Wednesday, July 24, 2013, In : desserts 

After several visits to Little Bird unbakery in Kingsland, I thought I'd try making my own raw cheesecake. Turned out rather well, I thought! The recipe is from a Pure Wellbeing newsletter.
I'm entering this in July's Sweet New Zealand, hosted by Homegrown Kitchen.


The Base
1 C almonds
1 C buckwheat
1/2 C dates (soak in water to soften first)
Dash coconut oil/pinch salt

Food process (pulse) the nuts and buckwheat leaving them a little chunky. Add the dates & coconut oil till the mix just b...

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Chocolate swirl cheesecake by Frances

Posted by Bake Club on Sunday, July 8, 2012, In : desserts 

This recipe is from the Food Channel programme The Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.

 

200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate

 

Method

Turn oven to 200°C. Line an 18cm-20cm springform tin with bak...


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Frances’s first cheescake - roasted banana cheesecake

Posted by Bake Club on Tuesday, May 22, 2012, In : desserts 


We recently visited the Green Snapper Café in Colville, Coromandel, on our babymoon, and had a cosy time sitting by the roaring fire looking out to the deserted road outside, reading the weekend paper and being thankful for living in paradise. We had a good ol’ seafood chowder and toasted sammie. Coffee was great. They had a lots of nice-looking cakes on the bench but then the blackboard special caught my eye – roasted banana cheesecake. Three magical words that go so...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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