Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]
I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, sweet, creamy topping. I like to make these baked cheesecakes as little individual desserts because it is a little quicker and easier to prepare.
There are some simple rules that you can follow to ensure dreamy, creamy baked cheesecake success. Make sure that all your ingredients are at room temperature before you start. Cook the cheesecakes in a bain-marie and finally cool them down slowly.
If you want to make a larger version of this then you’ll need to triple the ingredients and cook it for around 50 minutes in a well wrapped springform tin.
60g crushed biscuits
1 tbsp cocoa powder
25g melted butter
200g cream cheese
2 tbsp sour cream
2 tbsp tahini
grated chocolate to decorate
Pre-heat your oven to 170°c and line a six hole muffin tin with cupcake wrappers, silicone ones do the best job if you have some.
Combine the biscuit crumbs with the cocoa powder and melted butter for the base and mix well. Divide this evenly between the cupcake wrappers and press it down firmly. Pop this in the fridge whilst you make the topping mixture.
Beat together the cream cheese and honey until they are completely smooth before adding the egg. Make sure it is well blended before mixing in the sour cream and the tahini. Divide the mixture evenly over the prepared bases and give the muffin tin a little tap to level off the tops.
Place the muffin tin in a slightly larger tin filled with water to create a bain-marie and bake the cheesecakes for 30 minutes. They should still have a little wobble to them once the baking time is up. Turn off the oven and get rid of the bain-marie. Leave the cheesecakes in the oven with the door open a little bit until they have cooled to room temperature. After this you can put them in the fridge to chill and firm a little before serving topped with a little grated chocolate.
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]
There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding them into the rest of the batter. These can be either an extremely luxurious way to start your day or a deliciously indulgent dessert, served with your favourite toppings.
2 eggs, separated
1 1/2 tbsp sugar
1/2 tsp cream of tartar
50g plain flour
1/2 tsp baking powder
2 tbsp milk
1/2 tsp vanilla paste
berries, whipped cream, maple syrup, icing sugar etc for serving
Separate the eggs, placing the whites in one mixing bowl and the yolks in another. Use an electric mixer to whip the whites to a stiff peak. Add the sugar and the cream of tartar and whip again until the peaks become glossy. Set aside.
Sift the flour and baking powder into the egg yolks and mix together. Beat in the milk and the vanilla paste to leave you with a very thick batter. Mix a spoonful of the meringue mixture into the batter to loosen it and then carefully fold in the remaining meringue.
Lightly oil a lidded non-stick frying pan and place it over a low heat. Add dollops of the pancake batter and spread them out a little. Pop the lid on the pan and cook the pancakes on one side for a minute of two before carefully flipping them over to repeat the process on the other side. They should be lightly golden when they are cooked but still soft and fluffy in the middle.
Serve with whichever toppings you choose.
Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate!
makes 4 individual sponges
50g soft brown sugar
50g white sugar
120g plain flour
30g cocoa powder
1 tsp baking powder
splash of milk
60g soft brown sugar
4 tbsp creme fraiche
1 tsp white (shiro) miso
Beat together the butter and sugars until they are nice and fluffy. Beat in the eggs, one at a time. Sift together the flour, cocoa and baking powder to ensure that they are well blended, before sifting them into the egg/butter mixture and folding it in. Add a splash of milk to loosen the sponge batter to a nice soft consistency.
Grease four individual pudding moulds and divide the batter evenly between them. Cut four pieces of grease-proof paper, big enough to cover the top of the moulds, and fold a pleat into each of them. Do the same with some foil. Place a piece of the paper and a piece of the foil as a lid on each of the pudding moulds, making sure that the pleats match up. Use a rubber band or piece of bakers twine to secure the foil and paper around the rim of the moulds.
Place the puddings in the steamer and steam them for around 30 minutes, making sure that the pan underneath doesn’t boil dry. Let them stand for a few minutes once they are cooked before running a knife around the inside edge and turning them onto serving plates.
Whilst the puddings are steaming you can make the caramel sauce. Melt all the sauce ingredients together in a small pan over a gentle heat. Let it bubble for several minutes, until it becomes smooth and glossy and thickens a little. Pour the warm sauce over the hot puddings before serving.
I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com