Recipe: White chocolate cheesecake

A slice of white chocolate cheesecake, a perfect springtime treat, from a recipe in the May 2018 issue of LandScape

A slice of white chocolate cheesecake, a perfect springtime treat, from a recipe in the May 2018 issue of LandScape

Sweetly creamy white chocolate makes an indulgent filling for this easy cheesecake recipe.

Serves 8
150g white chocolate, chopped
60g white chocolate, grated, to decorate
250g digestive biscuits, finely crushed
125g unsalted butter, melted
3 tsp powdered gelatine (for a vegetarian version, substitute with the same quantity of agar agar)
500g cream cheese, softened
180g caster sugar
150g sour cream
3 tbsp boiling water
white fondant rose, optional

 

Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.

Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.

Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.

Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.

More recipes using white chocolate in the May 2018 issue of LandScape magazine...

  • White chocolate mousse
  • Cupcakes with white chocolate icing
  • White chocolate peppermint bark
  • White chocolate cake
  • White chocolate and orange cookies

 

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Recipe: Chestnut cake

cake.jpg

Serves 8

750g chestnuts
250g butter
150g caster sugar
3 medium eggs
300g plain flour
1 tbsp baking powder
100g double cream
200g icing sugar

Preheat the oven to 200°C/gas mark 6. Place the chestnuts on a baking sheet and roast for 30 mins until the skins are bursting and the nuts are soft. Peel the chestnuts and allow to cool, setting aside a few for decoration. Using a food processor, turn them into a rough paste, then set 100g of the chestnut mixture aside. 

Reduce the oven heat to 190°C/gas mark 5.

Add 150g of the butter to the main chestnut mix and process until combined thoroughly. In a large bowl, cream the chestnut butter and sugar together with the back of a wooden spoon until fluffy and light. Beat in each egg, one at a time, until smooth and combined. Sift the flour, then fold it into the mixture gradually, along with the baking powder. Stir in half
of the cream.

Pour the batter into a greased and lined 1.4kg loaf tin. Bake for 1 hr until an inserted skewer comes out clean. Allow the cake to cool until it can be removed from the tin to cool completely. 

Place the remaining chestnut mixture in the food processor with the rest of the double cream. Combine until a fine purée. In a bowl, cream the icing sugar into the remaining butter until smooth, then beat in the chestnut cream. Remove the cake from its baking paper and top with the icing, decorating with the reserved chestnuts. 

Other chestnut receipts in the Sept/October issue of LandScape includes:

  • Chestnut, thyme and cheese tart
  • Chestnut soup
  • Roast chestnut jam
  • Chestnut trullfes

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LAVENDAR AND APRICOT SPONGE CAKE

Serves 10

2 tbsp dried lavender, plus 2 lavender sprigs 

6 apricots (300g)

280g caster sugar

250g unsalted butter, softened

5 eggs

1 tsp vanilla extract

250g self-raising flour

175ml double cream

Halve the apricots and remove the stones. Place in a saucepan and sprinkle with 1 tbsp of sugar. Cover with cold water and add the lavender sprigs. Poach, covered, on a medium heat for 10 mins, then allow to cool with the lid on.

Preheat the oven to 180°C/gas mark 4. Grease and line
2 x 20cm sandwich tins. In a bowl, combine the remaining sugar with the dried lavender. Place in the microwave for 45 sec. This will help infuse the sugar with the lavender flavour. Stir, then set aside around a tablespoon’s-worth to decorate the cake with later. Add the butter to the remaining lavender sugar and cream into each other with the back of a wooden spoon. Beat in the eggs, one at
a time, then stir in the vanilla. Sift in the flour gradually, folding
it into the mixture. Stir in 25ml of the cream.

Divide the batter between the two tins and bake for 20 mins until an inserted skewer comes out clean. Allow the cakes to cool in their tins then turn out onto a wire rack to cool completely.

In a large bowl, whip the cream until thick. Whip in three tablespoons of the liquid from the apricots. Place one of the cakes on a serving plate and top with the cream, then layer on the poached apricot. Top with the other cake and sprinkle with the reserved lavender sugar. Serve.

 

Pear and blackberry cake

Serves 6-8
2 small firm, ripe pears
1 tsp. lemon juice
1 piece stem ginger,
finely chopped
150g softened butter
150g light muscovado sugar
3 free-range eggs
200g self-raising flour
150g blackberries
icing sugar to dust

 

 

 

Peel, core and dice the pears. Toss in the lemon juice and set aside. Beat the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat well after each addition, adding 1tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and sliced ginger and fold in.
Spoon into a greased 20cm-deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push a little way into the batter. Bake at 180ºC/gas mark 4 for 50–60min or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5min. Transfer to a wire rack to cool completely and serve cold, dusted with icing sugar.

 

Other fruits of the harvest recipes in our Sept/Oct 2013 issue:

• Upside down plum tart
• Rich rice pudding with plum compote
• Toffee pears
• Plum and port ice cream
• Blackberry omelette

For back issues click here, or to subscribe to LandScape click here.

Apple crumble and custard tray bake

Serves 15
1.4kg apples
400g soft brown sugar
400g unsalted butter
500g plain flour
200ml custard
1 lemon
icing sugar, to dust

Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.

Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.

Other tray bake recipes in our Sept/Oct 2016 issue:

Rosehip and cardamom cake

Serves 8
200g Rosa rugosa rosehips
15-20 cardamom pods, according to taste
zest and juice of 2 oranges
175g golden caster sugar, plus extra for
sprinkling
175g unsalted butter, at room temperature
3 large eggs
175g self raising flour, sifted
½ tsp baking powder

Top and tail the rosehips, and remove seeds. Preheat the oven to 160c/gas mark 3. Grease and line a 900g loaf tin with baking paper. Using the end of a rolling pin, crack the cardamom pods open and remove the seeds from the shells. Set the seed to one side and reserve the shells.
Simmer the rosehips and cardamon shells lightly in the orange juice for 5 mins in a small pan. Turn off the heat and leave to cool. Remove the rosehips and cut into quarters.
In a mixing bowl, cream together the butter and golden caster sugar with the orange zest and cardamom seeds until fluffy. Gradually add the eggs, including a drift of flour with the last egg to prevent the mixture from curdling. Fold in the rest of the flour, with the baking powder, a little at a time.
Fold half the rosehips evenly into the mixture. Spoon the mixture into the tin. Gently push down any hips above the surface.
Bake for 45 mins until a skewer pushed into the cake comes out clean. Remove from oven and scatter the remaining rosehips over the cake. Remove the cardamom shells from the orange juice. Pour the juice, with a final sprinkle of sugar, over the top of the cake. Return to the oven for another 5 mins.

Other rosehip recipes from our Sept/Oct 2014 issue:

• Rosehip muffins
• Rosehip fruit leathers
• Rosehip marmalade

Chocolate and cherry roll

Serves 8
175g plain chocolate, 70% cocoa solids
400g can cherries
3 tbsp water
4 tbsp brandy
5 eggs, separated
175g golden caster sugar
50g ground almonds
300ml double cream
2 tbsp golden icing sugar, plus extra to dust

Line a 35cm x 25cm baking tin with baking parchment and lightly oil. Break the chocolate into pieces and place in a heatproof bowl. Add the water and 2 tbsp brandy and stand over a pan of hot water over a low heat. Take care not to let the water touch the bottom of the bowl. Allow to stand for 2 mins then stir in the melted chocolate until smooth. Remove from the heat.
Whisk sugar and egg yolks together until very pale. Fold in the melted chocolate, followed by the almonds. In another bowl whisk the egg whites until they stand in stiff peaks. Fold a few spoonfuls of the egg whites into the egg yolk mixture to loosen it, then gently fold in the remaining egg whites. Pour into the prepared tin and spread level. Bake in a preheated oven at 180°C/gas mark 4 for 15 mins until springy to the touch. Remove from the oven and cover with a sheet of parchment and a damp tea towel. Leave in the tin until completely cold.
Drain the juice from the cherries and discard. Place the fruit in a bowl with the remaining brandy and marinate while the chocolate base is cooling.
Turn out the chocolate base onto a sheet of parchment dusted with icing sugar. Carefully peel off the lining paper. Whip the cream and icing sugar together until standing in soft peaks. Spread the cream over the chocolate base and scatter the marinated cherries on top. Roll up the base, starting at a short end and lifting the parchment to help with the rolling. Carefully transfer to a serving plate and dust with icing sugar. Chill for several hours before serving.

Other Easter chocolate recipes in our Spring 2015 issue: 

• Chocolate mousse
• Chocolate truffle cake
• Egg nog and chocolate burnt creams
• Chocolate, pecan & apple pudding

For back issues click here, or to subscribe to LandScape click here.

Baked custard cake

Serves 8
125g butter
4 free range eggs
175g golden caster sugar
1 tsp vanilla paste
125g plain flour
500ml full cream milk
icing sugar for dusting

 

 

Melt the butter in a small pan. Generously brush a deep 20 x 26cm ovenproof dish with melted butter then set the rest aside to cool slightly.
Separate the eggs and beat the yolks together with 175g of caster sugar until pale and creamy. Gradually whisk in the melted butter and vanilla paste.  Sift the flour over the surface and fold in. Heat the milk until lukewarm, then gradually stir into the egg yolk mixture until combined. Whisk the egg whites until standing in soft peaks and fold in.
Bake at 170C/gas mark 3 for 30 mins until the top is golden and the custard is just set.
Dust with icing sugar and serve.

Other custard recipes in our Mar/Apr 2014 issue:

• Lemon custard pots
• Almond custard soup
• Chocolate custard eggs

For back issues click here, or to subscribe to LandScape click here.

Sparkling cranberry cluster cake decoration

To decorate 1 large cake
1 large (23cm) iced Christmas cake
250g defrosted or fresh cranberries
250g granulated sugar
150ml cold water
100g caster sugar
2 tbsp icing sugar

Preheat the oven to 150°C/gas mark 2. Place the cranberries, the granulated sugar and the water in a large saucepan over a gentle heat. Simmer for 10 mins until the sugar has dissolved. Transfer to a bowl to cool, then chill until cold.
Place the caster sugar on a large plate. Drain the cranberries and roll in the sugar, coating each completely by shuffling the plate from side to side. Transfer to a lined baking tin and dry out in the preheated oven for 10 mins. Allow to cool.
Make up some thick icing by mixing together the icing sugar and ½ tsp of cold water, then transfer to a piping bag with a thin nozzle. Place the iced Christmas cake onto a serving dish and pipe a thin line of icing around the base of the cake, then fix cranberries all around the edge, piling a few cranberries up at uneven intervals to produce an irregular, natural look. Sprinkle the middle of the top of the cake with ½ tsp cold water, then pile half of the cranberries on top. Serve straightaway.
This decoration is made no more than two days before it is to be displayed as the cranberries will start to leach their pigment after this time.

Other natural cake decoration recipes from our Christmas 2015 issue:

• Christmas wreath
• Florentine topping
• Snow cake

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Pumpkin and honey tea loaf

Serves 10
300g pumpkin
50ml honey
150g butter, plus extra to grease
150g caster sugar
3 medium eggs
75ml thick yogurt
30g poppy seeds, plus extra to decorate
200g self-raising flour
1 tbsp baking powder
100g icing sugar

Preheat the oven to 200°C/gas mark 6. Chop the pumpkin into pieces, removing seeds and pith. Place the flesh on a baking tray and bake for 30 mins. Turn the oven down to 180°C/gas mark 4. Allow the pumpkin to cool, then remove the skin. Chop finely and set aside.
In a large mixing bowl, cream the butter and sugar together until fluffy, then add the honey and pumpkin. Stir thoroughly, then beat in each egg, one at a time. Stir in 50ml of the yogurt and the poppy seeds, then sift the flour into the mixture, gradually folding it in. Stir in the baking powder then pour the mixture into a greased and lined 1.4kg loaf tin. Bake for 55 mins until the top springs back when lightly pressed. Allow to cool, then remove from tin to cool completely.
To ice, mix the icing sugar with the remaining yogurt in a bowl, then drizzle over the cake. Allow to set then drizzle the remaining honey over the cake and sprinkle with poppy seeds.

Other tea loaf recipes in our Nov/Dec 2015 issue:

• Pear, elderberry and ginger loaf
• Apple and double cream loaf
• Chocolate and beetroot loaf
• Mini carrot, clementine and dark chocolate chip loaves
• Swede and rosemary drizzle loaf

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Carrot cake

Serves 10
350g carrots
475g butter
225g light brown sugar
4 medium eggs
Zest of an untreated orange
4 tsp lemon juice
175g self raising flour (or 175g plain flour and extra tsp baking powder)
1 tsp baking powder
100g icing sugar
500g cream cheese
100g chopped almonds
200g marzipan
Red and green food colouring
Fat and flour for the tin
Tin foil


Grate the carrots finely. Beat 225g of the butter and the brown sugar together in a mixing bowl with an electric mixer until white and creamy. Separate the eggs. Leave the egg whites in the fridge. Stir in the egg yolks one by one, followed by the orange zest then lemon juice. Mix the flour and baking powder, sieve on to the cake mixture and fold together. Beat the egg whites with an electric whisk until stiff. Mix in the carrots then the egg whites into the cake mixture. Grease a 20cm spring-form cake tin and sprinkle with flour. Fill with the cake mix and press a small hollow in the middle. Bake in a pre-heated oven (175◦C/gas mark 4) for approximately 1½ hrs. Cover the cake with foil after about an hour, in case it gets too brown. Remove the cake from the oven and cool for about 15 min in the tin. Take it out of the tin and leave to cool on a wire rack for at least 2 hours. In the meantime, beat 250g butter, icing sugar and cream cheese for 2-3 min until creamy. Cut the cake in half crossways. Spread ⅓ of the icing .5cm thick on the bottom layer. Place the other half on top and then spread the icing evenly over the sides and top. Sprinkle the almonds around the outside. Colour 50g marzipan mix with green food colour and 150g with orange. Make 10 carrots and 10 carrot tops with the coloured marzipan. Decorate the top of the cake with the marzipan carrots.

Other carrot recipes in the Jan/Feb 2013 issue include:

• Spicy carrot and lentil soup
• Caramelised carrot and leek
• Carrot and root vegetable crumble
• Mashed carrot and celeriac
• Carrot muesli squares

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Cinnamon and Apple Cupcakes

Serves 12
110g caster sugar
110g butter
2 medium eggs
1 tbsp lemon juice
175g self-raising flour
1 tsp ground cinnamon
1 large cooking apple
2 eating apples
Raspberries to decorate

Beat together the sugar and butter. Add the eggs one at a time, beating well, and then add the lemon juice. Add the flour and cinnamon. Peel the apples and chop into fine pieces, then combine to the mixture. Put the cupcake cases into a muffin tray and fill each case halfway. Cook in the oven at 190°c /gas 5 for 20 mins. Once cooled decorate with icing glaze and fresh raspberries.

Other cinnamon recipes in our Nov/Dec 2012 issue:

• Cinnamon beef casserole
• Cinnamon toast
• Rice pudding with cinnamon
• Pickled cinnamon shallots
• Cinnamon mincemeat tart

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.