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Chocolate Mousse Cake

Ginger Margarita Cheesecake

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Chocolate Mousse Cake For Easter

Chocolate Mousse Cake

Chocolate Mousse cake for adults only with a dash of hazelnut liqueur or non for all of you to enjoy during the Easter celebrations with the family.

No bake and egg free has to be a delight for some of you and with only three main ingredients, it’s an easy dessert to create.

Getting the kids involved with creating desserts using the Delicake Masters is safe, no oven is required and the melting the chocolate using a double boiler can be done by an adult. They will love mixing the chocolate and cream and decorating the set cake.

Using the Delicake new bake ware for no baking is an added bonus when creating is as simple as preparing setting and serving using one kitchen tool.

 

Ingredients

250- Chocolate biscuit

80-butter

150 mils hazelnut liqueur optional

400-gram dark chocolate

600- Cream

Hazelnuts to decorate or Easter eggs for Easter

Coco powder to decorate

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 80 grams melted butter and add 50 mil liqueur in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes

Melt chocolate over a double boiler, blend cream in a bowl add 100mil liqueur till soft peaks. Allow the chocolate to cool and add the cream in three amounts combining slowly each time.

Pour chocolate mixture over biscuit base and put lid on and refrigerate till set or overnight for best results/minimum of eight hours..

Remove the lid and decorate with hazelnuts or Easter eggs and dust half the top of the dessert. Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

You can create this recipe using the same ingredients for the Square Master or double the wet ingredients for the Versatile Master and 375 grams biscuits and 120 grams butter, for the base.

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Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake

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Kick Ice Margarita Cheesecake

Kick Ice Margarita Cheesecake makes a refreshing summer dessert and perfect for the whole family. Enjoy a fresh tang this summer using the Kick Ice Cocktail mixture to the cheesecake ingredients.

1 block 250 grams cream cheese

1-250 grams biscuits

80 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

500 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

nuts for decorating & crunch

Method: Using Delicake cake ware

Crush biscuits and combine with 80grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute, add Kick Ice mixture and blend.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Blend 100 mil cream till thickened, dollop over the cheesecake mixture & add nuts just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the TRM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

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Ginger Margarita Cheesecake

Ginger Margarita Cheesecake

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Ginger Margarita Cheesecake

Ginger Margarita Cheesecake for Christmas! This has to be the ultimate flavours for the Australian weather during the festive season. A combination of fun for the kids and tangy flavours for all has to be a treat that the whole family will enjoy on your dinning table. No left overs assured with this tasty fresh margarita cheesecake. Prepare it the day before and get the kids to help decorate just before serving.

 

 

1 block 250 grams cream cheese

1-250 grams ginger cookies

50 gram butter

100 grams caster sugar

50 mils water for gelatine plus one tablespoon gelatine

600 mil thickened cream

100 grams Kick Ice Margarita mixture or use 30 mil margarita liquid mix

Christmas ginger bread man/star cookies/chocolate balls for decorating

 

Method: Using Delicake cake ware

Crush biscuits and combine with 50grams melted butter in the assembled Delicake Master. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 20 minutes

Combine cream cheese, caster sugar then add 300 mil cream and whisk using a hand held mixer. Add gelatine and mix for a further one minute.

Spray inside the sleeve with oil and pour mixture on the biscuit base. Refrigerate overnight or till set.

Mix 300 mil cream with Kick Ice mix or with 30 mil margarita liquid mix till thickened, pour over the cheesecake mixture. Refrigerate till set.

Add decorations just before serving.

Remove sleeve upwards from the base. Cut & serve from the base.

You can re-assemble sleeve and lid to store in the fridge.

Use the same ingredients for the SSM & double the wet ingredients for VRM & 375grams biscuits & 75grams butter.

 

You can purchase your Australian Made Kick Ice Cocktails, they deliver worldwide.  https://www.kickice.com.au/

We use McKenzie’s gelatine as it sets every time  when used for cold recipes

https://www.mckenziesfoods.com.au/product/mckenzies-gelatine/

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Semolina Porridge

Semonlina Porridge

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Semolina Porridge

Semolina porridge is an old time favourite that can be made in minutes and sweetened to your liking using honey or maple syrup. Adding a few nuts for the crunch and texture  to this soft porridge will go down a treat for breakfast or dessert. The kids will love it without the nuts as a snack throughout the day.

Ingredients

6 cups milk

½ cup fine semolina

½ cup sugar

3 table spoon rose water

3 table spoon blossom water

½ cup mix nuts Pistachio & Almonds

50grams toasted sesame seeds

Honey (optional for extra sweetness drizzle on top of serve)

Method: using Delicake Master

Place 5 cups of milk and sugar in a pot over a medium heat stirring occasionally until boil point.

Combine 1 cup of milk and semolina in a bowl mixing them together then adding them to the pot- at boiling point.

Stir all together until a thick runny consistency.

Add the rose and bloom water at the end of cooking process and mix well. Stand to cool, stir occasionally to avoid lumps.

Assemble the Delicake base and sleeve, spray with oil and pour in the semolina, place immediately in the fridge without the lid till it’s cool then put the lid on and set overnight.

Just before serving, remove the lid; add the nuts on top, and remove the sleeve and cut & serve.

Drizzle honey to suit your taste, place the sleeve and lid to refrigerate

Use the same ingredients for the Traditional Round Master or double the ingredients for the Versatile Rectangle Master.

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Potato & Pancetta Salad

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Potato & Pancetta Salad

Create our salad as a starter, side dish or main meal at any dinner party, you will enjoy the taste and texture like no other salad. Using the Delicake Masters will help you entertain easily, your recipe will be ready to serve when all of you are at the dining table.

Ingredients

6 white potatoes

8 eggs – to serve 8 ppl

16 slices pancetta or 24 giving each serve 3

1 red & green chilli finely chopped

½ cup mayonnaise

½ cup sour cream

½ cup finely chopped fresh chives Leave 8 whole to dress salad

Half a red onion

Salt and Pepper

Olive oil

1/2 lemon

Method using Delicake Assemble Base & Sleeve

Peel and cut potato then steam or boil till they are cooked. Drizzle olive oil, salt and roughly mash.

Boil eggs till cooked.

Dressing: Combine sour cream, mayonnaise, pepper and lemon in a bowl. Add chopped chives.

Chop red and green chilli and red onion to dress on top of egg.

Add potato to base, pour half the dressing over potato, roll pancetta & place on top, cut the boiled eggs in half and place on top of pancetta, add chill, onion & chives on top and drizzle more dressing.

Refrigerate till you’re ready to serve then drizzle olive oil on top.

Remove sleeve upwards to cut & serve from the base.

Use 8-10 Potatoes and double the ingredients for the VRM. Use the same ingredients for the TRM.

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Caramel Cheesecake

Caramel Cheesecake

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Caramel Cheesecake

OH MY!!! Our Caramel Cheesecake is to die for!!!

One of our easiest recipes to date and heavenly moist sweet enough dessert  is a must, you can’t shy away from a SECOND serve. Only taking you 15 minutes to create this joy will go down a treat with the whole family. The kids will love this one and easily to get them in the kitchen with you. They will love the CHOCOLATE caramel decoration and drizzling the caramel sauce.

Our recipe  in our Traditional Round Master can be made in our Square Master with the same ingredients too. You can double the wet ingredients for the Rectangle Master and use 375 grams biscuits and 120 grams butter for the base.

Ingredients

250- Nice Biscuit

80g butter to combine

250-cream cheese

300 mil thicken cream

1x 380 gram Caramel Top N Fill Nestle

1 Tablespoon Gelatine McKensie’s Gelatine Powder

¼ cup water/50mil—for gelatine

1- 200gr caramel chocolate bar to decorate

Caramel sauce to decorate Cotties Caramel Sauce

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 80g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, thickened cream & blend till soft peaks. Add caramel top N fill to mixture.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Blend with cream cheese mixture.

Spray inside the sleeve with oil, then pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, chop the chocolate bar into pieces, drizzle the caramel sauce. then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

Versatile Rectangle Master, add 375g biscuits/120g butter & double the wet ingredients.

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Peanut Butter & Jam Cheesecake

Peanut Butter & Jam Cheesecake

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Peanut Butter & Jam Cheesecake

Lovers of Peanut Butter will indulge in the rich nutty cheesecake with a hint of jam for the sweetness that will truly go down well. With our added sugar coated nuts for that extra crunch or snack, anytime is a good time to enjoy our cheesecake recipe when entertaining,

Our recipe is in our Square Master and can be used in our Round Master too. You can double the wet ingredients for the Rectangle Master and use 375 grams biscuits and 120 grams butter for the base.

The sugar coated nuts will make a bowl of nuts you can snack on anytime. Ensure you put them in an air tight container to seal in the freshness.

Ingredients

250- Nice Biscuit

80g butter to combine

250-cream cheese

½ cup caster sugar

300ml thicken cream

3-table spoon Jam

1-tablespoon vanilla essence

 

Sugar coated peanuts- 1 cup caster sugar- 2 cups peanuts- 1/2 cup water.

Combine all three on a low heat in a pan and stir till they caramelise, pour on a baking tray with foil and spread evenly.

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 80g 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, caster sugar in a bowl using an electric mixer. Add  vanilla, cream and mix for a further minute, add peanut butter and combine.

Chefs Note: spray inside the sleeve with oil, prior to add mixture over biscuit base.

Spread the jam on the biscuit base, followed by the cream cheese mixture  and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; decorate with sugar coated peanuts then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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Nutella Cheesecake

Nutella Cheesecake

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Nutella Cheesecake

Our Nutella cheesecake has to be the easiest recipe to create, only a few ingredients and a NUTELLA jar!  The three magic steps using Delicake Master and you will have a dessert in no time. No left overs guaranteed!

 

Ingredients

250- Biscuit

80g butter to combine

250-cream cheese

½ cup caster sugar

300ml thicken cream

1 375g Nutella jare

50g hazelnuts

1 Tablespoon gelatine

¼ cup water—for gelatine.

 

Method: Using Delicake Master

 

Assemble   Master base & sleeve.

 

Crush biscuits in a processor & combine with 80g 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, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute, add Nutella and combine.

 

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with creamcheese mixture.

 

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

 

Just before serving, remove the lid; decorate with hazelnuts then remove the sleeve.

 

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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Hazelnut Chocolate Semifreddo

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Our Hazelnut Chocolate Semifreddo has to be the easiest ice-cream you can create without an ice-cream MAKER! Just prepare with a few ingredients, set in the freezer and you have a yummy ice-cream that will go down a treat with EVERYONE!

Any left overs can be stored back in the freezer with placing the sleeve and lid on. ” if you have left overs”

Hazelnut Chocolate Semifreddo

 

Ingredients

375-chocolate

3- Large eggs

100 gram caster sugar

600ml thicken cream

100gm Hazelnuts

1 vanilla bean pod

Method:

Melted chocolate in a bowl over simmering water till melted. Allow to cool.

Beat eggs & sugar for a few minutes till pale in colour.

Combine the chocolate and egg mixture well.

Whip cream till thick, scrape add vanilla pod and fold in the chocolate & egg mixture. Add hazelnuts and mix

Pour mixture into Delicake base with sleeve, add more hazelnuts then put the lid on and freeze till set.

Allow to stand for 10 minutes before serving. Remove the lid and sleeve from the base, cut & serve

You can re-assemble sleeve and lid to store in the freeze.

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How To: Create a No Bake Cheesecake to Suit Your Taste Buds

Want to know how to personalise the taste of your cheesecake to suit your craving?

You only need three ingredients for the cheese mixture. Then you can add your favorite fruit and sit it all on a bed of biscuits and voila, you’ve created something magical.

Berries are always a delight and are such crowd pleasers. Flavored extracts, liqueur, lemon, lime, orange, mango, peaches, plums, apples and anything that grows on a tree that is edible are perfect additions. And lets not forget CHOCOLATE.

BISCUITS

When creating a cheesecake in your Traditional Round Master, you will need 250 grams of your favorite biscuit. We use different biscuits all the time. Chocolate ripple and nice biscuits are our favorites! Get a nob of butter (75 grams) and bind the two together once you have crushed the biscuits in a blender or even with a rolling pin.

Watch our video to see how to create the perfect biscuit base: https://www.delicake.com.au/create-perfect-biscuit-base-spatula/

Check out the Arnotts website to see the range of biscuits that you can use for your cheesecake base,

http://www.arnotts.com.au/ .

CREAM CHEESE

You will need one tub or block of cream cheese, 250 grams is the normal packaging size. With so many brands available it’s not hard to find the cream cheese of your choice.

In our recipes we use Philadelphia cream cheese, Liddells lactose free cheese, Coles spreadable cheese, Aldi brands and Woolworths Select brands, which all taste great!

THICKENED CREAM

The second step for your cheesecake mixture is blend 300 mls of thickened cream. You can use a hand mixer or a whisk if you need a little work out in the kitchen.

We choose to use Bulla thickened cream. You can check out their website here  it is available to purchase from most supermarkets, Australia wide.

Our Lactose free thickened cream comes from our friends at Liddells, see where you can purchase their range from here .

CASTER SUGAR

Your cheese mixture must be sweetened with some sort of sugar, 1/4 cup to be exact. We recommend using caster sugar from our friends at CSR which is available Australia wide from all supermarkets and stores.

THE MAGIC

The magic happens when you combine the cream cheese with the sugar, then add the cream and blend it all until it’s thick. Now it’s time to add your desired flavor or fruit.  Sliced, chopped, blended, whole or even pureed AND lets not forget the CHOCOLATE!

GELATIN

To bind all these lovely ingredients you need gelatin. We use McKenzie’s gelatin powder and find it works beautifully for all of our cheesecakes.

We recommend using hot water from the kettle then adding one tablespoon of gelatin. Mix until all is dissolved and wait till it is cooled BUT not set. Walk around the kitchen mixing for a minute or two singing your favourite song. Then you can add it to the cheese mixture.

See more setting agents from McKenzies here.

TASTE

Now is time for the best part! You will need to taste your creation before you pour it into your Master. If you think it needs a little something, just add it in bit by bit until you love it!

Then SET your creation in the fridge. Normally eight hours or overnight is required to set.

CHEF’S NOTE

If you want to serve it for lunch, create it the night before. If you want to serve it for dinner, create it in the morning.

Nothing beats a fresh, homemade cheesecake to share with friends and family.

Depending on who invites you to lunch or dinner, make their favorite flavor…They will love you for it!