Peanut Butter & Jam Cheesecake

Peanut Butter & Jam Cheesecake

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.

Nutella Cheesecake

Nutella Cheesecake

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.

Hazelnut Chocolate Semifreddo

Watch Video

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.

Mascarpone Berry Pavlova

Mascarpone Berry Pavlova

Mascarpone Berry Pavlova

Our easy to assemble Pavlova is a must when you’re on the go! Creating a recipe in five minutes and setting it for an hour has to be the lifesaver Masterpiece for any unexpected dinner party or last minute dessert for your family or friends.

Ingredients
1 Pavlova base- store bought or baked
1 Mascarpone cheese
300 mil thickened cream
4 teaspoon vanilla essence
1 punnet strawberries
1 punnet raspberries
1 punnet blueberries
1 170 mil passion fruit syrup- or 4 fresh passion fruit
1 flake bar or chopped chocolate
Handful of mint to decorate

 

Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Put sleeve over the Pavlova upside down to get the correct size, put the base on top and using a spatula, flip into the Master. Or place the baked Pavlova in.
Blend the mascarpone cheese, cream and vanilla. Combine till firm.
Spoon over the centre of the Pavlova base and put the lid on and set in the fridge till set.
Just before serving decorate with the berries, drizzle passion fruit, chocolate and mint leaves.
Remove sleeve upwards from the base. Cut & serve.
You can re-assemble sleeve and lid to store in the fridge.

chefs note: bake a Pavlova slightly under your Masters diameter & 50cm high.

Fig & Pecan Cheesecake

Fig & Pecan Cheesecake

Ingredients

250- Nice Biscuit

75g butter to combine or 100 to suit taste

250-cream cheese

½ cup caster sugar

300ml thicken cream

8 Fresh figs cut in half to decorate

125g pecan nuts -chop half to decorate

1 Tablespoon Gelatine. ¼ cup water—for gelatine

1 tablespoons honey to decorate/drizzle over figs

4 tablespoons Fig with Nut Jam-purchase from a Middle Eastern Store

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 75g 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, caster sugar & mix well. Add thickened cream & blend for a further two minutes.

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, spread the fig jam over the biscuit base, then pour the cream cheese mixture on top. Refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, add the fresh figs, nuts and drizzle honey.  Remove the sleeve.

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

No Bake Anjeer (Fig) Biscuit & Caramel Squares by Jagruti’s Cooking Odyssey

Vegetarian/vegan food blogger Jagruti’s Cooking Odyssey created these delicious Anjeer Biscuit & Caramel Squares in our Traditional Round Master.

We love the support we receive from blogger’s that enjoy using our Masters range. Jagruti began taking an interest in food as a young girl, watching her mother in the kitchen. Jagruti is a food blogger based in the UK. With her enthusiasm for food, she was eager to share recipes and form a diary of her gastronomic journey.

Click the link above to see the full recipe for her no bake Anjeer Biscuit and Caramel Squares.

Jagruti's Cooking Odyssey

Key Lime Pie

Key Lime Pie

In the Traditional Round Master

The Traditional Round Master can comfortably serve 8-10 people. Our Key Lime Pie can be whipped up in 10 minutes for a lunch outdoors. Refreshing and sweet even the kids will love it. Three ingredients and we have a dessert worth sharing with family and friends on any table.

 

Ingredients

250g (1 packet) ginger cookies

60g butter

2 lime zest & juice (an extra one to slice & decorate)

700ml thickened cream

395g condensed milk

Handful macadamia nuts

Method: Using Delicake Master

Assemble base and sleeve of your Traditional Round Master.

Crush biscuits in a zip lock bag and combine with 60g melted butter in the assembled Delicake Master.

Spread over base and pack firmly. Put Delicake lid on and refrigerate for 20 minutes.

In a bowl combine 600ml cream, condensed milk and whisk using a hand held mixer. Pour in lime juice and zest, then mix for 30 seconds.

Spray inside the Master sleeve with oil then pour the mixture onto the biscuit base.

Refrigerate for 6 hours or until set.

Just before serving whisk 100ml cream and dollop over the sliced lime & add a macadamia nut.

Remove sleeve upwards from the base. Cut, serve and ENJOY.

Keep your no bake creation fresh by replacing the sleeve and lid and store in the fridge.

Cheesecake Apple Crumble

Cheesecake Apple Crumble

 

Ingredients

250- Butter Scotch Biscuit

75g butter

250-cream cheese

½ cup caster sugar

300ml thicken cream

3 green apples cut in slices

1 Table spoon gelatine plus ¼ cup water

Apple filling– 15g unsalted butter-30g caster sugar-1/2 tsp ground cinnamon.

Crumble-100g unsalted soft butter-100g plain flour-100g crushed almonds -90g caster sugar

Method: Process biscuit to crumbs and melted butter in the Delicake cake ware and mix well.

Spread over base firmly, put lid on and refrigerate for 10 minutes.

Apple filling: unsalted butter in a pan and melt, add the apples, caster sugar and ground cinnamon on a simmer until apples are cooked.

Cream cheese filling: Combine cream cheese, caster sugar with a mixture . Add cream until combined.

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

Fold apple filling to the cream cheese mixture, once it is room temperature.

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

Crumble topping: Combine butter and flour till they are crumbled, add caster sugar and almonds till well combined. Place on baking tray at 200c until golden.

Just before serving, add the crumble topping. Remove the sleeve up wards, cut & serve from the base.

You can replace the sleeve & lid on to store in the fridge.

Tiramisu (Adults Only)

Adults Only Tiramisu

Tiramisu (Adults Only)

in the Versatile Rectangle Master

Easily create this authentic Tiramisu in your Versatile Rectangle Master. Enjoy a slice with friends and family accompanied by a glass of your favourite coffee liqueur.

Presenting this ‘Adults Only Tiramisu’ in your Versatile Rectangle Master will comfortably serve 8 – 12 people. However, if there are leftovers, you can keep your dessert fresh by replacing the sleeve and lid and storing in your refrigerator.

Ingredients

One large pack sponge finger/Savoiardi biscuits

600ml cream

2x 500g mascarpone cheese

120g icing sugar (sifted)

2 cups hot water

1/3 cup coffee – for coffee mixture

¼ cup sugar – for coffee mixture

1/3 cup Tia Maria – for coffee mixture

Cocoa powder for decorating

Method: Using Delicake Master

Assemble Delicake base  and sleeve.

To make coffee mixture, in a bowl add water, coffee, sugar, Tia Maria and stir.

In a separate bowl sift the icing sugar over the mascarpone cheese then combine. Blend the cream on high speed then fold into the mascarpone mixture.

Assemble by soaking the biscuits in the coffee mixture then create a layer in your Delicake Master.

Pour half the cream mixture on top and repeat layer.

Place the lid on top and refrigerate until set.

Just before serving, decorate with cocoa powder.

Remove the lid and sleeve from the base and serve immediately.

Replace sleeve and lid to store in fridge.

Hazelnut Meringue Delight (Adults Only)

Hazelnut Meringue Delight (Adults Only)

in the Versatile Rectangle Master

Treat yourself and your friends to this naughty yet luxurious no bake dessert. Preparation is easy and can be done in as little as 10 minutes. Then just pop it in the fridge to set and enjoy!

This recipe is best consumed immediately, however you can keep your creation fresh by replacing the lid and storing in the fridge. Creations in the Versatile Rectangle Master comfortably serve 8 – 12 people.

Ingredients

250g sifted icing sugar

1200ml cream

440g hazelnut spread

100g meringue

2 tbsp gelatine

100ml water (for gelatine)

100ml Frangelico

Handful hazelnuts to decorate

Method: Using Delicake Master

Assemble base and sleeve of your Versatile Rectangle Master.

In a bowl combine cream, icing sugar, hazelnut spread and blend. Add Frangelico, gelatine and mix well. Crush meringue and fold through mixture.

Spray inside the sleeve with oil then pour in mixture. Refrigerate for 6 hours or until set.

Before serving add hazelnuts and dust with cocoa powder.

Remove sleeve upwards from the base. Cut, serve and ENJOY!

To store your creation, re-assemble by replacing the sleeve and lid and pop it in the fridge.

Can’t get enough of our Adults Only recipes? Check out our Orange Chocolate Tart here.