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Ginataang Seafoods
Dinner

💕😋Chocolate Strawberry Cheesecake Recipe😋💕

Ingredients:

For the crust:
200g chocolate digestive biscuits, crushed
100g unsalted butter, melted

For the chocolate layer:
200g dark chocolate, chopped
300g cream cheese, softened
100g granulated sugar
2 large eggs
1 tsp vanilla extract
100ml double cream

For the strawberry layer:
300g fresh strawberries, hulled and halved
100g granulated sugar
1 tbsp lemon juice
300g cream cheese, softened
100g granulated sugar
2 large eggs
1 tsp vanilla extract
100ml double cream

For the topping:
200g fresh strawberries, hulled and halved
50g dark chocolate, melted

Instructions:

Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.
Grease and line a 23cm (9-inch) springform tin with parchment paper.

Make the crust:
In a medium bowl, combine the crushed chocolate digestive biscuits and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform tin.
Bake for 10 minutes, then remove from the oven and allow to cool slightly.

Prepare the chocolate layer:
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts. Let it cool slightly.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and double cream until fully combined.
Stir in the melted chocolate until the mixture is smooth and even.
Pour the chocolate mixture over the cooled crust and spread it evenly.

Prepare the strawberry layer:
In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly (about 5-7 minutes). Remove from heat and let it cool.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and double cream until fully combined.
Stir in the cooled strawberry mixture until fully incorporated.
Carefully pour the strawberry mixture over the chocolate layer, spreading it evenly.

Bake for 45-55 minutes, or until the edges are set and the centre is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Chill and top:
Remove from the oven and refrigerate for at least 4 hours, or overnight, until fully set.
Remove the cheesecake from the springform tin and transfer to a serving plate.
Pipe frosting on top and decorate fresh strawberries and chocolate cubes then drizzle with melted dark chocolate.

Slice, Serve and Enjoy 😋 💕 😊

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Ginataang crabs with sitaw and kalubasa

💕😋Berry Crumble Cheesecake Recipe 😋💕

Ingredients

For the crumble topping:
100g plain flour
30g sugar
50g melted butter

For the berry layer:
200g mixed berries (fresh or frozen)

For the cheesecake filling:
500g cream cheese or mascarpone, softened
150g double cream
3 tbsp plain flour
1 egg
2 tsp vanilla extract
100g sugar
2 tsp lemon zest
1 tsp lemon juice

For the biscuit base:
200g digestive biscuits, crushed
1 tbsp sugar
100g melted butter

Directions :

Preheat the oven to 180°C.
To prepare the biscuit base, mix the crushed digestive biscuits, sugar, and melted butter.
Press this mixture firmly into the base of a lined 20cm/8 inch springform tin and refrigerate to firm up.

For the crumble topping:
Combine the flour, sugar, and melted butter until it forms a crumbly texture. Set aside.

In a large bowl, whisk together the cream cheese, double cream, flour, egg, vanilla extract, sugar, lemon zest, and lemon juice until smooth and well-blended.

Pour the cheesecake mixture over the chilled biscuit base, smoothing the top evenly.

Bake for around 45 min, or until the top is golden and the center has a slight wobble.

Layer the mixed berries on top of the cheesecake, then sprinkle the crumble topping evenly over the berries. Bake for another 15 min or so.

Let the cheesecake cool for 2 hours in the tin, then refrigerate for at least 8 hours to fully set.

Before serving, dust with icing sugar and top with fresh berries for an extra touch.

Slice, Serve and Enjoy 😋💕😊