Placeholder Image

Subtitles section Play video

  • Hi everyone a huge welcome to Steve's Kitchen today we are going to make a traditional cheesecake

  • but we are going to put a spin on it and make this wonderful Christmas wreath cheesecake.

  • Now this is going to be fantastic for the Christmas period but to be honest any time

  • of the year this is going to look just great. Come on let me show you how.

  • Now you know on Steve's KitchenI don't often use the food processor but look at this it's

  • a lovely Christmas red and I thought I would use it today and make it simple. I've got

  • about 200g of oatmeal cookies or biscuits you could use graham crackers I was actually

  • going to use a gingerbread, now 200g about 7oz so rather than use gingerbread biscuits

  • I'm using a more regular cookie and then I'm going to add our spice into it . so lets get

  • the lid now on to the processor I'm going to give these a quick pulse turn them into

  • crumbs and really that just takes a few seconds, the next thing I want to do is add a little

  • spice into here Now I am using three spices a little bit of cinnamon some ginger and cloves

  • Now you could use a regular all spice but I'm going to put about a teaspoon of cinnamon

  • in there a teaspoon of powdered ginger now with the cloves we're just going to add a

  • little pinch maybe about an eighth of a teaspoon in there pop our lid back on give that a little

  • pulse get all the spices in with the cookie Now I've got about 100g 3 1/2oz of lightly

  • salted butter we just want to melt this in the microwave So there is our melted butter

  • now and we are just going to pour that in to our food processor doesn't need to be on

  • when we pour it in The butter is going to help bind the biscuit together in the base

  • of the cheesecake Now lets pop that off of there that is smelling absolutely delicious

  • just like a gingerbread would smell Now before we can use this lets get and prepare our tin.

  • Now down here I've got 8inch thats about 20cm spring form tin I want to put a bit of paper

  • in the centre and you've seen me do it many times before we're just going to take some

  • waxed paper just break a piece off approximately the size of your tin then what you are just

  • going to do is fold this up into an arrow shape just keep folding and folding like so

  • until you get an arrow like that and roughly hold it to the centre of the tin and just

  • snip it off and we are going to have an almost perfect circle of paper that we can just pop

  • in the bottom of our tin like that. You want a glass with reasonably straight sides on

  • it why? because we are making a wreath cheesecake I want to use the centre of that paper there

  • there is a little spot in the centre get your glass in the middle of your spring form tin

  • like so and then we are going to take our biscuit crumb and just pour it into the tin

  • around the glass Now just hold that glass in place and distribute the cheesecake base

  • around the centre of the glass Now a little tip yu could use the bottom of a rolling pin

  • just to flatten the cheesecake base down and when you've got it as you want nice and flat

  • like that we're going to pop that into the fridge and let it chill whist that is chilling

  • we'll get and make the cheesecake top Now you can't make a cheesecake without cheese

  • now most of the time we're going use cream cheese but today I want to give you the option

  • of using cottage cheese it's just that little bit lighter little bit fresher I like it,

  • cream cheese will work by the way. We've got 450g that is about 1lb of cottage cheese pop

  • that into our food processor and I've got about 300g thats about 10 1/2 oz of sour cream

  • now you could use creme fresh either one will work pop that in there as well we want to

  • sweeten that a little bit with 1/2 a cup of superfine or caster sugar just pop that in

  • there as well Now who doesn't like a zesty flavour in the cheesecake. I'm going to take

  • the zest off of a lime and also the juice off of a lime just squeeze it in there with

  • the cream and the sugar and in goes the lime the beautiful zest of the lime Now lets just

  • pop that on there give it a little bit of a mix up to start with Now the next thing

  • I want to take is 200g of melting chocolate Now just pop it into a microwave safe bowl

  • and we're just going to melt this down 30 seconds at a time until we've got molten chocolate

  • Now defiantly if you decide to go the cottage cheese but even cream cheese just so this

  • sets perfectly a couple of teaspoons of geletine down here into a little ramekin two teaspoons

  • some hot kettle water and just put a few tablespoons of water in there just to let the geletine

  • dissolve we're give this a little mix through whilst the chocolate melting in the microwave

  • Now look here the chocolate there has melted beautifully just going to pour that in there

  • now with our cheese and our cream NOw what is the melted chocolate going to do to our

  • cheesecae you know what it is going to do It's going to taste fantastic Now the last

  • thing going in there is our geleltine lets just pour it in with the rest of the mixture

  • pop the lid on to our food processor and finish giving this a good mix together Now in the

  • mean time down here we've got our set cheesecake base we want to get the lid off of that take

  • the blades out of there and we are going to pour our cheesecake mixture into the tin.

  • Now that is the perfect base for our cheesecake Now lets pop this in the fridge and let it

  • set over the next couple of hours and then come back and we'll set it up for Christmas

  • Now take a look at the cheesecake it has been in the fridge a couple of hours and it has

  • set beautifully now we have to get the glass out which is no easy task but it's not too

  • difficult let me show you how. The way to release the glass from the centre is to take

  • warm water from the tap, don't use kettle water you might crack your glass, now just

  • gently pop it in the centre don't get any on your cheesecake let it rest in there just

  • for a moment or so and then just start to give a little twist little twist of the don't

  • squeeze to hard and gently you'll start to see the glass twist loose like that and that

  • glass is just going to pop out of the centre so pull it up carefully and there you have

  • it a perfect circle almost looks like a polo so now I just have to release this from the

  • pan. I've just undone the clip on the side now look over here quickly all these beautiful

  • red fruits that is the next thing we're going to be putting the decoration on top of this

  • and making our wreath bit I have to get this out of here. Come back down I have to get

  • this out of here first and get it on to my serving plate Now hopefully thats going to

  • come off not too difficultly and I think that is looking fantastic Come in a bit closer

  • have a look at the cheesecake it's on the board we've got these beautiful fruits here

  • reds I've got an accent of blueberries as well which I'm going to be popping on there

  • what I want you to do or what we're going to do is take our fruit these are the strawberries

  • I have in this tray here and we're just going to lay them fairly randomly around the top

  • and we might go for a little sort of criss cross hatch design and slowly build the fruit

  • up some larger strawberries perhaps drop some little blueberries in there I've got some

  • wonderful cherries as well

  • Now I've got to act pretty quickly because if you're in Australia its 38C Thats 100F

  • today this should be not filmed you should make this and get it chilled down in the fridge

  • because we are so hot today the cheesecake is starting to bulge out so I'm going to take

  • a slice now so there it is there is a slice of my Christmas wreath cheesecake Now I've

  • got the rest in the fridge because it is too hot here today to keep it out and I want to

  • serve it later on to the family By the way I did put some raspberry coulis which I made

  • earlier on on my channel there's a video if you want to get across and check that out

  • I drizzled that over as well just to sort of put a gloss on there Now I'm going to give

  • this a try now I've been dying to try this as you can see it looks absolutely delicious

  • Here goes we've got that gingerbread taste at the bottom and the cheesecake Yum that is one of the best cheesecakes I've

  • had in a long time I love the spices the cinnamon the nutmeg coming out there the fruit This

  • is a great one to make for Christmas day Christmas eve Boxing day just something a little but

  • different for the family Lots of fun it looks fantastic make sure the room is not too hot

  • when you make it so the cheesecake stays together This would freeze as well Please share the

  • love give this one the thumbs up and I'll see you in the next video take care.

  • You know with the pomegranate the raspberry coulis that is so delicious and I can't express

  • how much the spice tastes just fantastic I think I might even do that on most of my cheesecakes

  • from now on because it is delicious I'll leave a link here to some Christmas playlist another

  • video perhaps and I'd love to hear your comments down below Take care see you next time .

Hi everyone a huge welcome to Steve's Kitchen today we are going to make a traditional cheesecake

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 US cheesecake pop tin christmas centre cheese

BERRY CHRISTMAS CHEESECAKE - With Spice Base

  • 127 13
    Janice Yang posted on 2015/06/06
Video vocabulary