Our lovely Delicake team member created this Milo cheesecake by Kidspot.
She added her twist to suit her taste buds and the love of CHEESECAKE.
I used 200 g marie biscuits and 100 g melted butter and about 2/3 tablespoons milo (I added enough until it just changed colour – didn’t really measure it)
Recipe http://www.kidspot.com.au/kitchen/recipes/no-bake-milo-cheesecake-4430
Blissfully Baretreats created this amazing Snickers cake in our Traditional Round Masters and gave us a wonderful review.
“We’ve been loving using our Round Master from @delicakeware “RAW BAKING” made ultimately easier!! We particularly love that the master is transparent, so that it is easy to keep control on even layers. The sleeve is also so easy to pull out from the cake, it slides off perfectly!! A+ product we think!!
See more amazing recipes from Blissfully Baretreats and purchase made to order healthy desserts.
@blissfullybaretreats
www.imgrum.net/user/blissfully_baretreats/2911955906
This amazing No Bake Vanilla Gaytime Cheesecake is created with love by one of our Delicake team members. She loves all cheesecakes and enjoys creating yum recipes in our Masters. Try her No Bake Vanilla Gaytime Cheesecake in our VRM.
See her recipe below for your next party.
Ingredients
Base
300g buttersnaps or similar
150g butter
Layer one;
Block of Philly
600ml cream
1/2 cup castor sugar
2 tsps gelatine powder
1/4 cup boiling water
Layer 2:
Block of Philly
600ml cream
1/2 cup castor sugar
2 tsps gelatine powder
1/4 cup boiling water
2 tbls golden syrup
1 crunchie bar, crushed
Topping:
1 cup rice bubbles
200g cooking chocolate
Method
Crush biscuits into fine crumbs
Melt butter and add to biscuits
Press firmly into VRM
Chill while preparing other layers
Layer one
Beat Philly and sugar until nice & smooth
Add 300 ml cream to Philly and mix slowly until smooth
Separately whisk 300 ml cream until soft peaks, do not over whisk
Add to Philly mixture
While Philly is mixing add water to gelatine and mix with a fork until there are no lumps – let cool
Add Gelatine mixture to Philly mixture and mix all until no lumps and nice and smooth
Spread over biscuit base and chill while preparing layer 2
Layer 2
Beat Philly and sugar until nice & smooth
Add 300 ml cream to Philly and mix slowly until smooth
Add golden syrup and a finely crushed crunchy bar
Separately whisk 300 ml cream until soft peaks, do not over whisk
Add to Philly mixture
While Philly is mixing add water to gelatine and mix with a fork until there are no lumps – let cool
Add to Philly mixture and mix all until no lumps and nice and smooth
Spread over first layer and let set
Melt choc and mix through rice bubbles.
Spread out on a tray and let set.
Once choc is set, break up into small piece and decorate cheesecake.
Stevens, The Kitchen Specialists stock our Traditional Round Masters. They have 43 stores across New Zealand with an online store to purchase your kitchen ware supplies.
Get it online via http://www.stevens.co.nz/product/DeliCake?p=6165675
Baking with Gab featured our Traditional Round Master on her blog for the spirit of Halloween. Creating a no bake chocolate pumpkin cheesecake. It’s an amazing yummy Halloween creation. A Tad SPOOKY.
The full recipe is online: http://ow.ly/CAaZ305FkDt
Got a craving for a sweet, naughty treat? Pull out your Traditional Round Master and whip up this adults only Orange Chocolate Tart. It’s rich and decadent and can be enjoyed after a delicious meal or on its own.
Desserts in the Traditional Round Master can comfortably serve 4-8 people.
250g Nice biscuits
105g butter
400g dark chocolate
300ml cream
3 oranges
50g Macadamia nuts
2tbsp Cointreau (orange liqueur)
50g chopped milk chocolate (to decorate)
Assemble base and sleeve of your Traditional Round Master.
Crush biscuits and combine 75g melted butter in the Master. Mix well.
Spread over base and pack firmly. Place Delicake lid on and refrigerate until you prepare the chocolate mixture.
Peel and segment 2 oranges in a bowl, add Cointreau and leave aside.
Melt dark chocolate with 30g butter and cream in a saucepan over a low heat, whisk often until well combined. Turn off heat and add 50g macadamia nuts and 1 tbsp Cointreau. Allow to cool.
Place segmented oranges and liquid on the biscuit base.
Pour in chocolate mixture, put lid on and refrigerate until set.
Remove the lid and decorate with fresh sliced oranges and chopped milk chocolate.
Remove sleeve from the base, cut and serve.
Replace sleeve and lid to store in the fridge.
Turtle Cheesecake
Ingredients
250- Chocolate ripple biscuit
75g butter to combine
2-250-cream cheese
½ cup brown sugar
300ml thicken cream
50g chocolate to decorate
1Tbls vanilla extract
100g walnuts
150g caramel filling
Method: Using Delicake Master
Assemble Master base & sleeve.
Crush biscuits in a processor & combine with 75g melted butter, Mix well.
Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes
Cream cheese mixture:
Combine cream cheese, sugar in a bowl till combined then add vanilla using an electric mixer. Add whipped cream and combine. Add grated chocolate in the mix.
Chef’s note: spay inside the sleeve for flawless results.
Set in the fridge for 6 hours or overnight.
Just before serving, remove the lid; decorate with walnuts, chocolate & drizzle caramel then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.
Our wonderful blogger has made a wonderful blueberry cloud jelly cheesecake slice in our Versatile Rectangle Master.
Review: The concept of the container is so fabulous, it’s really easy to use. We had so much fun creating the recipe.
See the recipe and more! www.kidgredients.com.au
Strawberry Cheesecake in VRM
Ingredients
375g Biscuit
105g Butter
500g Cream cheese
1 cup Caster sugar
600ml Thickened cream
3 punnets strawberry
1 cup finely chopped pecan
2 Tbls Gelatine
½ cup Water (for gelatine)
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Crush biscuits & nuts in a processor & combine with melted butter in the assembled Delicake product. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes
Cream cheese filling:
Combine cream cheese, caster sugar & half the strawberries in a bowl using an electric mixer. Add cream and mix for a further minute.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.
Chefs note: just before pouring in the mixture, spay inside the sleeve with oil.
Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid; add the rest of the strawberries, then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.
