Strawberry cheesecake roulade

 

Fresh strawberries are the star attraction in this French-inspired creamy cake.

Ingredients

• Olive oil, to grease
• Plain flour, to dust
• 3 eggs
• 55g (1/4 cup) caster sugar
• 1/4 teaspoon vanilla extract
• 50g (1/3 cup) plain flour, sifted
• Icing sugar, to dust
• 1 x 220g pkt extra light cream cheese
• 2 tablespoons caster sugar, extra
• 1 x 170g ctn low-fat strawberry yoghurt
• 125g strawberries, washed, hulled, finely chopped
• 1 tablespoon water
• 1 1/2 teaspoons gelatine powder
• Strawberries, extra, washed, hulled, halved, to serve

Strawberry sauce

• 125g strawberries, washed, hulled
• 1 teaspoon caster sugar

Method

1. Step 1
   Preheat oven to 200°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with oil to grease. Line base and 2 long sides with non-stick baking paper to reach 2cm above sides. Dust with flour.
2. Step 2
   Use an electric beater to beat the eggs, caster sugar and vanilla in a bowl until the mixture is thick and pale, and a ribbon trail forms when the beater is lifted. Use a metal spoon to fold in the flour. Spoon into the prepared pan. Bake for 8 minutes or until a skewer inserted into the centre comes out clean.
3. Step 3
   Dust a sheet of non-stick baking paper with icing sugar. Turn the cake onto the paper. Remove top sheet from cake. Cool.
4. Step 4
   Use an electric beater to beat the cream cheese and extra caster sugar in a bowl until smooth. Add the yoghurt and beat to combine. Stir in the strawberries.
5. Step 5
   Place the water in a heatproof bowl and sprinkle with gelatine. Place bowl in a saucepan. Add enough boiling water to come halfway up the side of the bowl. Stir until gelatine dissolves. Add to the yoghurt mixture. Stir until well combined.
6. Step 6
   Spread the yoghurt mixture over the cake, leaving a 1cm-wide border on 1 long side. Starting from the opposite long side, and using the paper as a guide, roll up the cake. Wrap in plastic wrap. Place in the fridge for 6 hours or overnight, or until firm.
7. Step 7
   To make the strawberry sauce, place strawberries and sugar in the bowl of a food processor and process until smooth.
8. Step 8
   Place the roulade on a serving platter and top with the extra strawberries. Dust with icing sugar and drizzle over the sauce to serve. (taste.com.au)

Black Forest Cream Pie

I bring to you . . . a rich, creamy pie that is loaded with cherries and smothered with dark chocolate ganache.
This Black Forest Cream Pie is simple to make and turns out gorgeous.  The end product looks fancy and is quite a show stopper.

Crust Ingredients
1/4 cup Sugar
1/4 cup Melted Butter
1 & 1/2 cups Chocolate Graham Cracker Crumbs (about 12 crackers)
Filling Ingredients
2 cups Cool Whip
2 cups Plain Greek Yogurt
30 Cherries (about 3/4 lb) pitted & sliced
Chocolate Topping Ingredients
2 cups Cool Whip
3/4 cup Dark Chocolate Morsels
Crust Instructions
Combine the graham cracker crumbs, melted butter and sugar.
Place into a 9 inch pie pan and press down keeping it as even as possible.
Bake for fifteen minutes at 325 degrees.
Remove from oven and allow to cool.

Filling Instructions
Thoroughly mix the greek yogurt and Cool Whip.
Gently fold in the sliced cherries so that the cherry juice doesn’t stain the filling and turn it pink.
Spoon the filling mixture into the cooled pie crust and spread into an even layer.
Chocolate Topping Instructions
In a microwave safe container, mix the Cool Whip and dark chocolate morsels.
Microwave for about one minute stopping every fifteen seconds to stir.
Once the chocolate starts melting into the Cool Whip stir until they are fully combined and look like a glaze.
Set the chocolate topping aside to cool and thicken for about five minutes.
Then pour the chocolate over the top of the pie and spread it into an even layer.
Add cherries on top and step back to admire your beautiful creation!
Notes
For individual servings like in the photo below, skip the crust baking step. Crumble the graham crackers then add them to the bottom of the jar.
When fresh cherries are not available I use Chobani Black Cherry Greek Yogurt.
Store in the refrigerator until ready to eat.
I prefer to place the pie in the freezer fifteen minutes before serving so that it is firm and easier to slice.
(wonkywonderful.com)

Chocolate Cream Pie Squares with Oreo Crust

Chocolate and cream and such churned into the most decadent creamy cocoa-y yum that has ever gone between Oreos and real whipped whipping cream.

Ingredients

1 package Oreos, crushed, plus more for topping
3/4 cup butter, melted, plus 16 Tbsp. butter, cut into cubes
7 cups half-and-half
1 1/3 cup plus 4 Tbsp. sugar, divided
1⁄2 cup cornstarch
18 egg yolks
18 oz. semisweet chocolate chips
4 oz. unsweetened chocolate, chopped
5 tsp. vanilla extract
4 cups heavy cream

Directions

Put Oreos in a food processor and chop until finely ground. Stir together with melted butter. Press into bottom of a large baking pan. Bake at 375 degrees for 15 minutes. Removed and let cool.
Heat half-and-half in a large. saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 1 1⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat.
Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3–4 minutes. Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 3 Tbsp. vanilla.
Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.
Remove plastic wrap from chocolate filling and, using a rubber spatula, stir mixture until smooth. Spoon mixture into reserved crust.
In a large bowl, whisk heavy cream, remaining sugar, and 2 Tbsp. vanilla with until stiff peaks form; spread on top of filling. Crush extra Oreos in a Ziploc bag with a large spoon or instrument of your liking. Keep refrigerated until ready to serve. (maplemacaroni.blogspot.com)