Chocolate peanut butter cheesecake

Ingredients

For the base
200g/7oz digestive biscuits
50g/2oz salted peanuts
100g/3½oz dark chocolate chips
50g/2oz unsalted butter, softened

For the filling
500g/1lb 1oz cream cheese
3 free-range eggs
3 free-range egg yolks
200g/7oz caster sugar
125ml/4¼fl oz soured cream
250g/9oz smooth peanut butter

For the topping
250ml/9fl oz soured cream
100g/3½oz milk chocolate chips
30g/1¼oz soft brown sugar

Method

• Preheat the oven to 170C/325F/Gas 3.
• For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.
• For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture.
• Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping.
• For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.
• Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Recipe Tips
All ingredients should be at room temperature before you start. The cheesecake can be made up to 2 days ahead. Once made, cool and chill as directed. Do not cover until completely cold, then cover with a plate or cling film, making sure that the covering does not touch the surface of the cheesecake. Chill in the fridge until needed, then unmould and serve as directed. The cheesecake will keep in the fridge for up to 4 days in total.

The cheesecake can also be frozen for up to 1 month. To freeze, chill thoroughly, then wrap, still in its tin, in a double layer of cling film and one layer of aluminium foil. Defrost overnight in the fridge and eat within 2 days. Some condensation may appear on the surface of the cheesecake when defrosting but it's fine to eat.

Irish cream and chocolate cheesecake

Ingredients

100g/3½oz butter
250g/8¾oz digestive biscuits, crushed
600g/1lb 5oz cream cheese
25ml/1fl oz Baileys or other Irish cream liqueur
100ml/3½oz icing sugar
300ml/10½oz double cream, whipped
100g/3½oz grated chocolate

To garnish
200ml/7¼oz double cream, whipped
cocoa powder, to dust

Method

• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
• Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
• Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

Peanut Butter–Banana Bread

Ingredients

BREAD:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
GLAZE:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Gluten-Free Buttermilk-Pecan-Walnut Cake

Ingredients

6 tablespoons turbinado sugar, divided
4 cups pecan halves, toasted
3 cups walnut halves, toasted
1 1/2 cups slivered almonds, toasted
3/4 cup finely ground plain white cornmeal
1 cup butter, softened
3/4 cup firmly packed light brown sugar
6 large eggs
3/4 cup buttermilk
1/2 cup half-and-half
1 teaspoon kosher salt
1 teaspoon vanilla extract
Coffee Cream

Preparation

1. Preheat oven to 350°. Sprinkle 3 Tbsp. turbinado sugar in a well-greased (with butter) 12-inch cast-iron skillet. Process pecans, walnuts, and almonds in a food processor until coarsely chopped; reserve 2 cups coarsely chopped nuts. Add cornmeal to remaining nuts in processor; pulse until nuts are finely chopped.

2. Beat butter and brown sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy.

3. Whisk together eggs and next 4 ingredients in a medium bowl. Gradually add egg mixture to butter mixture, beating at low speed 2 minutes or until blended, stopping to scrape bowl as needed. Gradually add cornmeal mixture to batter, beating until well blended; fold in reserved 2 cups coarsely chopped nuts. Spoon batter into prepared skillet. Level batter using an offset spatula, and sprinkle remaining 3 Tbsp. turbinado sugar over batter.

4. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Coffee Cream.

Make-Ahead Tip Gluten-Free Goodness: This deliciously dense cake uses ground heart-healthy nuts and cornmeal for structure. It actually tastes better as it sits and can be made up to 4 days ahead. Just whip the cream and serve.

Gluten-Free Banana Bread

Ingredients

1 cup boiling water
1/2 cup chopped dates
4 large eggs
2 cups mashed, very ripe bananas (about 4)
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
1/2 cup chopped walnuts

Preparation

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.

2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.

3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.

4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Light 'n' Creamy Chocolate Cake Roll

Ingredients

CAKE:
3 tablespoons unsweetened cocoa (such as Hershey's)
1 (16-ounce) package angel food cake mix (such as Duncan Hines)
Cooking spray
1/2 cup powdered sugar
FILLING:
2 (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup powdered sugar
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 teaspoon unsweetened cocoa (such as Hershey's)
Chocolate curls (optional)

Preparation

Preheat oven to 350°.

To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.

Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).

To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.

Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.

Chocolate Coca-Cola Cake

Ingredients

1 cup butter
1/3 cup cocoa
1 cup cola soft drink
2 cups all-purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
Chocolate Coca-Cola Icing

Preparation

Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.

Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.

Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Coca-Cola Cake

Ingredients

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter or margarine, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
Coca-Cola Frosting
Garnish: 3/4 cup chopped pecans, toasted

Preparation

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

Note: Don't make the frosting ahead--you need to pour it over the cake shortly after baking.

Sour Cream-Lemon Pound Cake

Ingredients

Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar

Preparation

Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

Sour Cream Pound Cake With Mixed Berries

Ingredients

1 stick butter, softened
1 1/2 cups granulated sugar
1 banana, mashed
1/2 cup nonfat Greek yogurt, such as Fage
1/2 cup fat-free sour cream
3 eggs
3 egg whites
3 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cooking spray
3 cups fresh mixed berries
2 tablespoons powdered sugar

Preparation

1. Preheat oven to 325°.

2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.

3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.

4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.

Rhubarb Conserve and Pound Cake with Whipped Cream

Ingredients

1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 vanilla bean, cut lengthwise in half
2 cups fresh strawberries, halved, or 1 10-ounce bag frozen berries, thawed
1 cup heavy cream
3 tablespoons confectioners' sugar
1 10-ounce frozen pound cake, thawed and cut into 8 slices

Preparation

In a medium saucepan over medium-high heat, combine the rhubarb, granulated sugar, and vanilla bean and bring to a boil. Reduce heat to low. Cover and simmer until the rhubarb is barely tender, about 5 to 6 minutes. Stir in the strawberries, remove from heat, and let cool. Remove the vanilla bean.

Whip the cream with the confectioners' sugar until soft peaks form. To serve, top each slice of cake with some warm conserve and a few dollops of whipped cream.

Red Velvet Cake

INGREDIENTS

1cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2cups all-purpose flour, spooned and leveled, plus more for the pans
1/4cup unsweetened cocoa powder
1teaspoon baking soda
1/2teaspoon kosher salt
1 1/2cups sugar
2 large eggs
2teaspoons pure vanilla extract
2teaspoons apple cider vinegar
1tablespoon red food coloring
1cup buttermilk
Cream Cheese Frosting

METHOD

• Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
• Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring until incorporated, scraping down the sides of the bowl as necessary.
• Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
• Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
• Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Refrigerate for 30 minutes before serving.

Double Chocolate Chip Pancakes

Ingredients
1/2 cup whole-grain flour
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup sugar
2 tablespoons ground flaxseed
1.5 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 egg white
1 cup skim milk
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Whipped topping
Dark chocolate shavings

Preparation
Whisk together the flours, cocoa, sugar, flaxseed, baking powder, and salt in a large bowl. Set aside.

In a medium bowl, lightly beat the egg and egg white; then add the milk, oil, and vanilla, and whisk until combined.

Pour the wet ingredients over the dry ingredients, and stir until the batter is just blended and no dry streaks remain.

Gently fold in the chocolate chips. Take care not to overmix, as this will cause the pancakes to be chewy. If time allows, let the batter rest for 10 minutes before cooking the pancakes.

Spray a griddle with nonstick oil spray and warm over medium-high heat.

Ladle the batter onto the griddle to form pancakes. Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes and cook until the center is cooked, about 1 minute. Re-coat the skillet with nonstick oil spray between batches to prevent the pancakes from sticking.

The ultimate makeover: New York cheesecake

Ingredients

For the base
35g butter
85g reduced-fat digestive biscuit, finely crushed
For the filling
2 x 300g/11oz tubs light soft cheese, we used Philadelphia cheese, at room temperature
175g golden caster sugar
3 tbsp cornflour
1½ tsp finely grated lemon zest, preferably using a Microplane grater
1 tsp lemon juice
1 tsp vanilla extract
3 egg, room temperature, beaten
150g fromage frais

For the topping
25g golden caster sugar
225g punnet blueberry
½ tsp finely grated lime zest
100g fromage frais

Method

• Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
• For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
• Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
• Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
• Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.

Baked cherry cheesecake

Ingredients

12 digestive biscuits, crushed
50g melted butter
50g caster sugar
For the filling
300g light soft cheese
2 eggs
50g caster sugar
400g can red or black cherry pie filling (we used Hartley's)

Method

• Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
• Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

Peanut butter brownies

Ingredients

225g crunchy peanut butter
200g bar dark chocolate, broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour

Method

• Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
• Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
• Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

Peanut butter cheesecake

Ingredients

For the base
50g butter
175g pack peanut cookies
For the filling
5 gelatine leaf
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method

• Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
• Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
• Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
• To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
• To defrost, thaw in the fridge overnight.
• To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.