Spiced chocolate cheesecake with Christmas cake crust & Festive Decor ideas

Christmas decorations in our family home have always been the responsibility of my sister and I - as children we would decorate and redecorate the Christmas tree no less than 3 times before the 25 December, which not surprisingly drove our mother nuts! It was a happy coincidence then when my sister, Sarah-Jane and I were asked to team up and put together a very special feature for Food and Home magazine last month; 'A Guide to the Perfect Stress-Free Christmas' which ironically, was a not-so-stress-free experience creating it! But we did have tons of fun and hopefully, if you're feeling a tad stressed out about hosting Christmas lunch or dinner, it may give you an idea or two. 

A showstopper succulent wreath, rosemary napkin rings and hand-painted napkins for guests to take home as momento's.

I thought I'd share some of the great ideas my sister-dearest came up with (especially for an African-inspired Christmas), my favourite being the gorgeous succulent wreath she created as a centrepiece. Oh, and the paper origami! 

The perfect roast potatoes,  French-roast turkey and beautiful origami star string lights

The menu was all about tradition with a twist, my grandmother's French-roast turkey was the highlight - steam-roasted so it's juicy and falls off the bone - and stuffed with sage and dried pear bulgar wheat stuffing. This year, serve your turkey on a bed of fresh bay leaves, rosemary and sage - it looks so ridiculously royal and fancy with so little fuss! 

Three pea salad with mint dressing, Naartjie (citrus) and ginger beer gammon and Lemon-cured trout with herby mayo

My favourite recipe on the menu though, was this gorgeously rich and velvety spiced chocolate cheesecake which I really like not just for the decadence but because it's something a little different but still nods to tradition with the addition of a Christmas cake crust. Great for using up any leftover Christmas cake you have hanging around! 

Spiced chocolate cheesecake with Christmas cake crust

Spiced chocolate cheesecake with Christmas cake crust

Recipe originally created for F&HE Magazine December 2014 issue

Serves 12 

100g ginger biscuits, crushed

100g Christmas cake, crumbled into pieces

50g butter, melted

200g full-fat cream cheese

400g ricotta cheese

75g castor sugar

3 large eggs, at room temperature

40g cocoa powder

30ml (2 tbsp) brandy (optional)

5ml (1 tsp) ground cinnamon

100g good-quality dark chocolate, melted

200g dark chocolate, melted, to decorate (optional)

cocoa powder, to dust

Preheat the oven to 180°C and grease and line a 22cm springform cake tin.

In a food processor, blitz the crushed biscuits, Christmas cake and butter until combined then press into the base of the lined tin.

Place the cream cheese, ricotta and sugar into food processor and process until smooth.

Add the eggs, cocoa powder, brandy, if desired, cinnamon and the cooled melted chocolate and mix to combine. Pour the mixture over the biscuit base and bake in the oven until just set, 25 – 30 minutes. Turn the oven off and allow to cool in the tin. Once completely cool, refrigerate overnight.

To serve, unmould the cheesecake onto a cake stand and allow the cake to come back to room temperature before decorating with melted dark chocolate and dusting with cocoa.

Roast vegetable crumble and origami Christmas trees

Lemon meringue cheesecake

I have a serious soft spot for lemon meringue pie but not because of the coconutty crust or the velvety smooth filling (made with condensed milk please!) or even the puffs of crispy-marshmallowy meringue that adorn the top. Nope, it's not because of any of those things. In fact it doesn't even have anything to do with the pie. It's because it's my dad's ultimate favourite dessert and that makes it special in our family. 

This version, made with a baked lemon cheesecake filling, combines the best of both pie and cheesecake worlds and the layer of tangy lemon curd that oozes out the bottom when you cut it, adds an extra heavenly dimension. And if you'd like to go to a little extra effort, I think cute little mini versions of this (made in ring moulds or even clean tins!) would make a memorable dessert! 

Lemon meringue cheesecake

Serves 10-12

400g biscuits, crushed

100g butter, melted

540g full fat cream cheese, softened

150g castor sugar

3 eggs

20ml double cream

1 tsp vanilla extract

juice and finely grated zest of 1 lemon

½ cup store-bought lemon curd (optional)

4 egg whites

120g castor sugar 

Preheat the oven to 160C. Grease and line a 22cm springform cake tin with baking paper.

Combine biscuits and butter and press into the bottom and up the sides of the tin to form a crust.

Beat the cream cheese until soft and smooth then add the castor sugar, eggs, double cream, vanilla, juice and lemon zest. Spread a thin layer of lemon curd over the crust then pour in the cheesecake filling.

Whip the egg whites until soft peak stage then add the castor sugar gradually until the meringue is glossy and the sugar is dissolved.

Top the cheesecake with the meringue mixture, using a spoon to create soft peaks.

Bake for 1 hour then leave the door slightly ajar (or place a wooden spoon in the oven door to keep it open), switch the oven off and allow the cheesecake to cool completely.

Refrigerate until set then serve.

Pumpkin and vanilla bean cheesecake & Almond puff pastry tart

 This post is a little different from my usual, not only does it contain 2 fabulous recipes: a pumpkin vanilla bean cheesecake and a ridiculously light and puffy almond puff pastry tart (or if you're feeling fancy, it's called Galette des Rois) but I'm also going to be getting a little tech-savvy (wow, I sound a bit like my grandmother there!)

It took me a while to catch on, but I've developed a bit of an app addiction. Both my tablet and phone are littered with cooking and baking apps and there seems to be one for everything! From an app that can tell you if the fish you're eating is endangered or not (WWF SASSI), an extremely versatile baking converter (QuickBake Converter), one that grabs recipes off your favourite blogs and saves them as recipe cards (ChefTap) to an app that transforms your Instragrams and tweets of restaurant meals into food for disadvantaged and hungry children (Feedie). 

But my absolute favourite at the moment has got to be the Food and Home Entertaining magazine app which has hands-down got to be the most beautiful app on my homepage. Not only is it pretty but it's also pretty useful with videos and a cook mode which goes through the recipe step-by-step so you can follow it on your tablet while you bake. 

 

I tried the pumpkin and vanilla cheesecake recipe because the spiced pumpkin reminded me so much of how my grandmother used to prepare her pumpkin fritters. This cheesecake was lovely and dense and I'll definitely be adding it to my recipe collection.  

KATE'S TIP:  I served mine with a butterscotch sauce and toasted almonds (having a sweet tooth and all).

The puff pastry tart is also so yummy and quite impressive! So if you're baking this long weekend (that's a silly thing to say isn't it? Of course you are!) give either of them a try!

For the recipes for these beautiful bakes download the app here for free.

Baked vanilla cheesecake with poached guavas

Photography by Gunther Schubert of Vorsprung Studio

I love how Mother Nature seems to give us exactly what we need when we need it, and I'm not talking about the cheesecake here (heaven help our waistlines if cheesecake started growing on trees! A girl can dream though...) 

We're right in the middle of guava season here in South Africa and they're at their plumpest, pinkest and most fragrant but also packed with vitamin C - perfect for fighting off nasty bugs. A quick google search tells you that the fruit actually has five times the vitamin C content of the good ol' orange. So yes, feel free to take that as an excuse to make the cheesecake - to go along with the guavas, of course!

Whipping up my favourite cheesecake on Expresso Morning Show on SABC3
Photography by Gunther Schubert of Vorsprung Studio

Baked vanilla cheesecake with poached guavas

Serves 10-12

400g digestive biscuits

100g butter, melted

800g cream cheese, room temperature

300g crème fraîche, room temperature

180g castor sugar

40g cake flour

4 eggs

200g white chocolate, melted

1 vanilla pod, scraped (keep the pod for the syrup) or vanilla extract

zest of 2 lemons

Poached guavas

2 cups water

150g castor sugar

4-6 guavas, peeled and halved

Preheat the oven to 100°C .

Line the bottom of a 20cm springform cake tin with baking paper then grease the sides. Wrap the outside of the tin in foil to make it waterproof.

Combine the biscuits and butter in a food processor and process until fine crumbs then press into the bottom of the lined tin.

Mix the rest of the ingredients together until smooth then pour over the crust in your cake tin.

Place the cake tin on a folded tea towel (to stop it slipping) in a large roasting dish and fill with enough hot water until the water reaches halfway up the sides of the cake tin.

Bake for about 1 hour 20 minutes or until the cheesecake is just set with a slight wobble in the middle.

Allow to cool at room temperature then refrigerate until set.

For the guavas, bring the water and sugar to the boil with the vanilla pod in a saucepan.

Add the fruit and simmer for 10-15 minutes. Remove the poached fruit and reduce the syrup further to allow it to thicken.

Serve the cheesecake, sliced, with the poached guavas on the side.

Photography by Gunther Schubert of Vorsprung Studio

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Here's the video if you want to see how to make the recipe step-by-step: