Unbaked Cheesecake

It happened again! My unstoppable craving for cheesecake! Lol. Today it wasn't good enough for me to bake a cake and put it in the fridge over night! I needed to have home made cheesecake within a few hours. I searched the Internet for an unbaked cheesecake recipe and found a great one!

At 7 PM I put my cheesecake in the fridge and at 10 PM I had my first delicious piece. Probably it should have stayed one more hour in the fridge, but I didn't care. Lol.

I hope you'll enjoy this delicious cake too:

20 min. to make.

Serves 8 persons.

Ingredients

• 125g of digestive biscuits
• 75g of softened unsalted butter
• 300g of cream cheese
• 60g of icing sugar
• 1 tsp of vanilla
• Juice of half a lime or lemon
• 250ml of double cream
• cherry preserve or blueberry jam

• Using a food processor, blitz together the biscuits and butter until it looks and feels like a wet sand. Pour and press the mixture in an 8" spingform pan until it covers the whole bottom. Reverve.
• In a bowl, mix together the cream cheese, sugar, vanilla and lime (or lemon). Reserve.
• In another bowl lightly whip the cream until it thickens a bit. You don't have to put too much air in it, it has to be firm but still creamy and not dry.
• Mix together the cream cheese and the cream until they're completely amalgamated. Pour mixture in the springform pan and refrigerate it for at least 4 hours (in my case, I had to refrigerate it overnight because brazilian double cream is not as thick as the british one).
• After the cheesecake has set, pour the cherry preserve on top of it and serve. I [Marianna, grouprecipes.com] prefer blueberry jam, which I dissolve with a bit of water in a pan over low heat, until it looks like a thick syrup. After that, I sieve it to make a smooth sauce.

-Instead of jam or cherry preserve I just added berries. Because I didn't have any patience today ;-) I didn't cook them. Usually I would have cooked them with a little sugar and water. I usually don't cover the whole cake with berries or jam, because some people prefer it on the side.

Source: grouprecipes.com

Bismillah! And insha'Allah you'll love this cake too :-) For a delicious baked cheesecake, check out my post: American Cheesecake.

By the way Blue Pearl once gave me this link to another recipe, which looks amazing too! Yummi: Unbaked Cheesecake with Mint and Coconut. Next time I really need to try that one!

American Cheesecake

Alhamdulillah, the cheese cake I baked yesterday turned out wonderfully :-) It was a joy eating some of it this morning with my husband after having home made bread. How I've been missing time to bake during my exam period :-)

Make your own awesome cheesecake:

Tip: You'll have the best cheese cake(!!) result if you bake it the day before and let it cool overnight in the fridge.

Ingredients

     75 g butter
     200 g crushed Digestive biscuits
     2 large eggs
     400 g cream cheese naturel (It should not be too creamy)
     150 g sugar
     3 teaspoons vanilla sugar
     4 ½ cups sour cream, preferably 38%

 

Method

     Preheat oven to 190 degrees Celcious.
     Oil a springform pan.
     Melt the butter in a saucepan over low heat. Stir in biscuit crumbs.

     Spread the crumbs in the springform pan and using your hands, press it all down evenly.
     Put cream cheese, eggs and 100 g of the sugar and 1½ teaspoons vanilla sugar in a blender and blend until completely smooth.
     Pour the mixture into the biscuit base and smooth the surface (if it's very liquid, you don't need to smooth the surface). 

     Bake for approx. 20 minutes or until cake is set.
     Remove from oven and let it cool for 20 minutes. Leave the oven turned on.
     Mix sour cream with the rest of the sugar and vanilla sugar. Pour it over the cake.
     Place cake back in oven for approx. 10 minutes.
     Let the cake cool slightly and place it uncovered (else it might crack) in the fridge for at least 8 hours. This will set the cake completely, so don't worry about it being a bit liquid in the beginning.

Bismillah!

Source: Kokkekniven.dk

Moroccan Orange Cake

You sisters have to taste this Moroccan Orange Cake! Yummi! It's very seldom that I have tasted such a fresh and delicious cake! And also I've never experienced such a difference between the looks of a cake and the taste of it (I thought it looked a bit boring and dry. Hehe).

I got the recipe here and translated it through Google Translate:

Ingredients

4 eggs

2 cups sugar

2 cups flour

100 g walnuts or almonds, chopped finely

50 g raisins, chopped finely

2 cups canola oil

1 teaspoon baking powder

1 teaspoon vanilla sugar

The peel from 3 oranges

Syrup:

The juice from 3 oranges

2 cups sugar

The juice from 1 lemon

If you like: 1-2 drops orange flower water


Cake: Whisk eggs, sugar and vanilla sugar until it turns white. Add the chopped nuts, raisins and orange peel. Then add baking powder and flour together with canola oil and mix it gently with the eggs, sugar & vanilla sugar. Bake the cake in a greased springform at approx. 155 degrees Celcious for 35-40 minutes or until it is baked through. You can check by sticking a knife or toothpick in the cake and if there is no dough on it, it is finished. 

When there are approx. 10 min left before the cake is ready, prepare the syrup: 

Squeeze the oranges and lemon and boil the juice together with sugar. Let it boil for 5 minutes and remove it from the heat. You might taste with orange flower water. Pour the syrup over the cake while both cake and syrup are hot. You might help the cake soak the syrup by poking small holes in it.

Bismillah! I hope you'll love the cake as much as I did :-)

And if you have an even better or just another recipe for this (kind of) cake, please share it.

Spring Air & Cupcakes

It's a beautiful day today, masha'Allah, and it smells of spring although it's still freezing cold outside. But there is a change in the air :-) I love it!

I hope all my sisters out there are doing well, insha'Allah. I am sooo thankful for knowing you :-) If I'm having a bad day it always cheers me up to visit your blogs.

In about 1 hour I'm attending my aunt's birthday. She's turning 72. Since January I've been cooking and baking like a crazy person and I must say I've become better at it now, Alhamdulillah. When I made these cupcakes for my husband the other day:

he asked me if I wanted to marry him again. Hehehe. I love my husband :-)

For my aunt I made these cupcakes as a gift for her:

I hope I can manage to keep them in the same position when going on my bike soon :-/ and I hope she'll enjoy them. If you like baking I suggest you to buy or borrow this wonderful book: 500 Muffins and Cupcakes. My stepdaughter and I made a deal to make all 500 of them :-D By the way thank you all for your support about my stepdaughter/stepfamily etc. Things have become so much easier - for now at least :-)

That's all for now, got to have some food before leaving. Take care all of you <3

Baking Basboosa

Everything looks a bit brighter when the sun shines - and when you just baked a delicious cake! I baked Basboosa, inspired by Alice's blog, where she posted a picture of this cake. I've been baking it many times, but using a recipe without shredded coconut. So today I wanted to try it with coconut and the result was so delicious that I, within few minutes, had three pieces! Hehe.

I want to share my recipe here with you:

Make your own syrup

2½ dl sugar

2 dl water

1 tablespoon fresh lemonjuice

Bring the sugar and water to a full boil in a saucepan, add the lemonjuice and let it cook for 5 min. Take the saucepan off the heat and let it cool.

Almonds without peel

In another little saucepan, bring water to a full boil and add about 14 almonds and let them cook until their peel is loose enough to be taken off. This will only take a few minutes. If you don't know how to get off the peel, you can read it here.

Making the cake

Basboosa - about 14 pieces

200g semolina

100g shredded coconut

100g butter

2½ dl yoghurt

125g sugar

2 eggs

1½ teaspoon baking soda

About 14 almonds without peel

1 or ½ portion cold syrup (depending on how "wet" you like your cake to be). I used ½ portion.

Put the oven on 180°C.

Melt the butter in a small pot.

Put the sugar in a bowl and add the melted butter and stir well.

Stir the two eggs in another small bowl and add them to the sugar and butter and stir well.

Add semolina, shredded coconut, baking soda and yoghurt and mix well.

Put the mixture in a roasting pan, add the almonds on top of the dough and bake it for about 30 minutes.

When the cake is ready, take it out of the oven and cut it into squares or hearts.

Pour the syrup over the cake, while the cake is still warm. Serve cold.

Look at all those delicious pieces :) I hope you will enjoy the cake too, when you've made it, insha'Allah.