food for thought

by michelle

Posts Tagged ‘cream cheese

salted chocolate cheesecake

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The chocolate content in this recipe makes this more like eating chocolate fudge than cheesecake. It’s very rich but the salt balances the sweetness. If you’re cooking for a large group this is no-bake, can be prepared 2 days ahead and will go a looong way!

To make the crust place a packet of plain sweet biscuits in a food processor, add half the weight of the biscuits in softened butter and process until all the butter is incorporated. Press into a lined 23cm (9″) springform cake tin and set aside in the fridge. For the filling use a stand mixer with a paddle. Combine 1⅓ cups of cream cheese, ¾ of a cup of sour cream, ¼ of a cup of light brown sugar, ¼ of a cup of cocoa powder, 3 tablespoons of softened unsalted butter, 2 teaspoons of vanilla and ½ a teaspoon of kosher salt. Beat on medium speed until smooth and creamy. Meanwhile melt 400g (14 oz) of 70% dark chocolate and allow it to cool slightly. Reduce the speed of the mixer to medium low, pour in the melted chocolate and mix until combined. Spoon the mixture into the prepared crust and chill for at least 30 minutes. Serve sprinkled with flaky sea salt.

*recipe adapted from this one


Written by michelle picker

July 3, 2019 at 12:17 am

Posted in cakes & desserts

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chocolate cinnamon cake

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Inspired by Mexican chocolate which is made with cinnamon, this cake is better after 2 days if you can wait.


In a small saucepan combine 6 tablespoons of good cocoa powder, 1 cup of boiling water and 150g (5¼ oz) of butter and heat until the mixture is melted and glossy. Remove from the heat and place in a mixing bowl. Add 2 cups of sugar and ¼ of a teaspoon of salt (unless your butter is salted) and mix to combine. Next add 2 cups of sifted flour, 1 tablespoon of powdered cinnamon and 1½ teaspoons of baking soda and mix well. Mix in ½ a cup of soured milk or buttermilk then 2 lightly beaten eggs and 1 teaspoon of vanilla extract. Beat the batter vigorously for at least 2 minutes and don’t worry if the batter is still thin. Pour it into a greased cake pan and bake at 180ºC (350ºF) for 40 to 50 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin before turning out. For the icing (frosting) combine 1-2 tablespoons of butter, 100g (3½ oz) of softened cream cheese, 3 teaspoons of powdered cinnamon and enough icing sugar to make a good spreadable consistency. Spread onto the cooled cake.

Written by michelle picker

December 17, 2015 at 5:55 am

banana, cream cheese & walnut muffins

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When bananas become over-ripe I peel and freeze them to use in ice cold smoothies. When defrosted, they’re still perfectly suitable for a recipe which requires mashed bananas.

Cream 100g softened butter and 100g light cream cheese with ¾ of a cup of brown sugar. Add 2 large eggs (one at a time until just mixed),  3 mashed bananas and 1 teaspoon of vanilla essence. Mix well then slowly add 1¼ cups plain flour, ½ a teaspoon of baking powder and ½ teaspoon bi-carb soda. Lastly, stir through ½ a cup of walnut pieces. Bake in a moderate oven for 20 -25 minutes.

Written by michelle picker

December 3, 2011 at 6:32 pm

carrot cake

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Here’s a wonderfully moist version of an old favourite.

To make this cake, prepare 1½ cups of grated carrots and ½ a cup of roughly chopped walnuts. In a bowl combine 2 eggs, 1 cup of caster sugar, ¾ of a cup of vegetable oil, ½ a teaspoon of vanilla, 1 cup of sifted flour, 1 teaspoon of bi-carbonate of soda and ½ a teaspoon each of mixed spice and salt. Beat (with an electric mixer or wooden spoon) until the mixture is smooth then add the carrots and walnuts. Pour into a greased 20cm (8″) ring tin and bake in a 180C (375F) oven for 40-45 minutes.

For the cream-cheese frosting, beat 30g (1oz) of softened butter with 60g (2oz) of cream cheese until smooth. Add 1 teaspoon of grated lemon rind and 1½ cups of icing sugar and mix until smooth. Spread onto the cooled cake.

Written by michelle picker

June 24, 2011 at 5:23 pm