Sunday, October 30, 2011

Coffee Cheescake - Cheesecake de Café

Continuing our delightful run of cheesecake recipes!  In a busy household coffee was always brewing... after dinner dad would always prepare some coffee and mum would turn out a lovely dessert!  They made a great team - in so many ways ... This little cheesecake combines the best of both worlds.

Coffee Cheesecake


  • 90g of plain flour
  • 3 tablespoons of brown sugar
  • 90g of butter or margarine
  • 1 lightly beaten egg yolk
  • 1/4 teaspoon vanilla essence
  • 1/4 cup milk
  • 1 tablespoon instant coffee powder
  • 750g cream cheese, softened
  • 125g caster sugar
  • 90g brown sugar
  • 2 tablespoons plain flour
  • 2 teaspoons vanilla essence
  • 3 eggs
Walnut Sauce:
  • 2/3 cup sugar
  • 1 cup hot water
  • 2 teaspoons unsweetened cocoa
  • 2 tablespoons cold water
  • 1 tablespoon cornflour
  • 30g butter
  • 1/3 cup walnut pieces
Caramel Fans:
  • 125g sugar
  • finely chopped walnuts

For crust, stir together flour and brown sugar.  Cut in butter until mixture is crumbly.  Stir in egg yolk and vanilla.  Pat 1/3 of mixture onto the base of a 20cm springform tin with sides removed.  Bake in a preheated oven at high for five minutes (200 degrees).  Let it cool.  Grease the sides of the tin and attach to base.  Pat remaining dough onto the sides of the tin to the height of about 4cm.  Set aside.

For filling, combine milk and instant coffee and let stand until powder dissolves, stirring occasionally.  In a large bowl beat together cream cheese, caster sugar, brown sugar, flour and vanilla essence until smooth.  Add eggs, beat until just mixed through.  Don't over beat it!  Stir in coffee/milk mixture.  Pour into the springform tin.  Preheat the oven to high at 190 degrees and bake for 40mins or until centre appears set.  Cool cheesecake on a wire rack.  Chll before setting.

For walnut sauce, in a heavy based saucepan cook sugar over medium-low heat until golden, stirring constantly.  Remove from the heat.  Add hot water and cocoa.  Return pan to heat and stir until sugar and cocoa dissolve.  Mix two tablespoons of cold water and cornflour together, stir into sugar mixture.  Cook, stirring until the mixture comes to the boil and bubbles form.  Cook for two minutes more.  Stir in the butter and walnut pieces.

For caramel fans in a heavy based pan cook 125 sugar over medium-low heat, stirring constantly until sugar is dissolved and mixture is golden.  Remove from the heat and let cool one minute.  Drizzle from a teaspoon onto a lightly oiled sheet of foil, forming loops into fan shapes.  Sprinkle with finely chopped walnuts.  Cool completely and peel away foil.

When the cheesecake is ready to serve drizzle with walnut sauce.  Decorate with swirls of whipped cream and place the caramel fans on top.

Heaven on a plate!

Don't forget to catch the live recipes on the Cocina de Mama YouTube channel:

Cocinar, comer y ser feliz!

Sunday, October 23, 2011

Cheesecake with Coffee Pecan Sauce

Before we dive into the next cheesecake recipe I want to thank all my lovely blog readers out there who have written in to say how much they have been loving the cheesecake recipes!

Today we have another variation using the most popular of the recipes I have made by adding pecans and coffee! This time turning the humble cheesecake into a delicious dessert with the incredible addition of the coffee pecan sauce...

Cheesecake with Coffee Pecan Sauce

  • 1 3/4 cup finely crushed plain wheatmeal biscuits
  • 1/4 cup finely chopped pecan nuts
  • 125g of butter melted
  • 500g of cream cheese softened
  • 220g of sugar
  • 2 teaspoons of vanilla essence
  • 3 eggs
  • 3 x 250g cartons of sour cream
  • 90g brown sugar
  • 1 tablespoon cornflour
  • 1 1/2 teaspoons instant coffee powder
  • 3/4 cup of water
  • 15g butter
  • 1/4 cup roughly chopped pecans

Combine biscuit crumbs and finely chopped pecans; stir in butter. Set aside 1/4 of the mixture. Press 
remaining crumb mixture onto the base and 5cm up sides of a 23cm sprinform tin. Set aside.

Beat cream cheese, sugar and vanilla together until smooth. Beat in eggs but do not overbeat. Beat 
sour cream and stir into cheese mixture. Pour into tin. Sprinkle the crumb mixture we put aside on top.  
Pre-heat the oven on high to 190 degrees and bake for 50-55mins or until nearly set. Cool on wire rack and then chill for four to five hours.

In a saucepan, combine brown sugar, cornflour and instant coffee. Stir in water. Cook, stirring for 
5mins, until mixture is bubbling. Cook, stirring for a further two minutes. Add butter and stir until 
melted. Add roughly chopped pecans. Serve warm over cheesecake.


PS. Don't forget to watch all the live recipes on 

Cocinar, comer y ser feliz!

Sunday, October 16, 2011

Cheesecake Supreme - Cheesecake Supremo

Mum at her communion
One of those enduring memories is a child's First Communion...the mini brides of Christ... regardless of your religious leanings, one of the most spectacular parts of the communion celebration - was  the after party!  It seemed all the women of the family would out do themselves to produce spectacular feasts to celebrate the day!

One of those amazing cakes was what we termed the Cheesecake Supreme!  And once you make and taste this you wont disagree!!

Cheesecake Supreme

  • 2 cups plain sweet biscuit crumbs
  • 125g of butter or margarine melted
  • 3 x 250g cream cheese packets
  • 1 cup castor sugar
  • 2 eggs
  • 1 tablespoon of Cointreau
  • Strawberries
  • Red currant Jelly
  • Whipped Cream

Put crumbs into a bowl, add the melted butter and mic in thoroughly.  Press over base and up sides of a springform tin which has been greased.  Chill thoroughly.

Have the cream cheese softened at room temperature, beat until smooth.  Gradually beat in the sugar, add the eggs, beat in thoroughly.  Mix in the liqueur and pour into the crumb crust.

Bake in a slow oven for 45 minutes to 1 hour, leave in oven, heat turned off, door open, until cold, then chill.  Wash and hull the strawberries, pat dry.  Gently heat red currant jelly with liqueur, stirring constantly, until melted (for 1/4 cup jelly use 3 teaspoons liqueur).

Chill melted jelly until beginning to set, then dip each strawberry, coating all over.  Arrange them on a a wire rack covered with baking paper, stem down, let set.  Decorate the top of the cheesecake with piped whipped cream and the glazed strawberries.

Eat with abandon!

Cocinar, comer y ser feliz!

PS. Don't forget to watch all the live recipes on

Saturday, October 8, 2011

Caramel Pecan Cheescake

One of my favourite childhood treats was cheesecake!  We always had the classic cheesecake but growing up I discovered so many variations and delicious flavours which can be added!  In the next few posts I'll share some of mum's classics which graced the table of many a party in the 1980s and made big smiles on friends birthdays when they would drop in for treats from mama's kitchen!

Caramel Pecan Cheesecake

  • 1 cup crushed plain wheatmeal biscuits
  • 90g ground pecan nuts
  • 60g sugar
  • 60g butter
  • 375g of cream cheese (softened)
  • 3/4 cup dulce de leche
  • 3 eggs
  • 2 tablespoons of milk
  • 3/4 sour cream
  • Pecan halves

Combine crushed biscuits, ground pecans, sugar and butter in a bowl.  Press onto the bottom and 3.5cm up sides of a 20cm springform tin.

In a large bowl beat cream cheese until fluffy. Gradually beat in half the dulce de leche.  Add eggs and milk and beat until just mixed through.  Place this mixture into the crust lined tin.  Bake in a preheated oven at medium heat (180 degrees) for 40-45 minutes until the centre is set.  Cool in the tin for 15mins.

Beat together the sour cream and remaining dulce de leche.  Spoon over the cheesecake.  Loosen the side of the tin and cool for 30mins.  When completely cool, chill in the fridge.  Garnish with pecan halves to taste.

So delicious!!!

Cocinar, comer y ser feliz!

Sunday, October 2, 2011

Carne de Borgoña - Beef Burgundy

Baking doesn't have to be limited to can bake all sort of Beef Burgundy! This is one of those classic dishes mum used to make all the time.  Coupled with a creamy mash or spanish tortilla on the side it was always such a delicious meal and so easy to make!

Beef Burgundy

  • 1kg of lean, boneless topside or eye of silverside (trim off all the visible fat)
  • 1 onion sliced
  • 1 tablespoon plain flour
  • 3 tablespoons brandy, warmed
  • 2 cloves of garlic, crushed
  • Bouquet garni (A bouquet garni is a bundle of aromatic herbs).
  • 750ml of dry red wine 
  • 20 tiny pickling onions, peeled
  • 185g of button mushrooms, thickly sliced

In a large, deep, flame proof casserole, heat about 1 tablespoon oil over moderate heat.  Cook meat in batches until evenly browned.  Add sliced onion; cook and stir until softened.  Add the flour; cook and stir a few minutes more.  Add brandy and ignite, when flames disappear, reduce heat to low.  Add garlic, bouquet garni and salt and pepper to taste.  Add enough wine to cover meat; heat until simmering.

Cover casserole with lid and bake at 160degrees for 1 1/2 hours, stirring occasionally.  Stir in the whole onions; cover and bake for another 20mins.  Stir in mushrooms and continue baking until meat and vegetables are tender.

Discard the bouquet garni.  Serve directly from the casserole!

Cocinar, comer y ser feliz!

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