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cheesecake

Blueberry Cheesecake Popsicles

June 23, 2022 By Ashley Leave a Comment

When cheesecake sounds amazing, but it’s hot and baking seems like a terrible idea, make these blueberry cheesecake popsicles. These popsicles are the answer to your dessert cravings without having to turn your oven on. Creamy cheesecake popsicles swirled with blueberry compote and graham cracker crumbs are like blueberry cheesecake packed in a handheld frozen sweet treat.

Blueberry Cheesecake Popsicles

Blueberry Compote

I’m totally in love with the vibrant color of the blueberries in these popsicles. They make these popsicles so pretty. Cooking and lightly mashing the blueberries rather than just popping fresh berries into the popsicles, enhances the blueberry flavor and creates a thick sauce. Cook the blueberries with sugar, lemon juice and water until reduced and thickened. Be sure the mixture cools completely before assembling your popsicles.

Blueberry Cheesecake Popsicles

Graham Cracker Crumbs

It wouldn’t be cheesecake without a graham cracker crust, right? The graham cracker crumbs in this recipe stay crunchy due to the addition of butter, which also keeps them compact and prevents them all from crumbling out of the popsicle.

Blueberry Cheesecake Popsicles

Cheesecake Mixture

The best way too ensure a smooth and creamy texture is to use a blender or food processor to blend the cheesecake mixture. Add the cream cheese, yogurt, sweetened condensed milk, vanilla and a pinch of salt to the blender and blend until smooth, 30-60 seconds.

Blueberry Cheesecake Popsicles

Assembling Blueberry Cheesecake Popsicles

You can definitely layer your popsicles however you like, but this is my favorite way to assemble them. Start with filling the popsicle molds 1/4 of the way full. Evenly divide the blueberry mixture amongst the cavities, followed by half of the graham cracker mixture. Be sure to press the graham cracker mixture into the blueberries to compact it a bit and to get rid of any air pockets. Top it off with more cheesecake mixture and the remaining graham cracker crumbs. Pop the lid onto the mold, insert popsicle sticks and freeze until solid, several hours or overnight.

If you make these blueberry cheesecake popsicles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more frozen treats, check out these posts:

Spicy Pineapple Margarita granita

Chocolate Dipped Key Lime Pie Pops

Raspberry Cookies and Cream No Churn Ice Cream

Roasted Strawberry Malt Ice Cream

Coffee Brownie No Churn Ice Cream

Blueberry Cheesecake Popsicles
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Blueberry Cheesecake Popsicles

Cream cheesecake popsicles swirled with blueberries and graham cracker crumbs.
Prep Time15 mins
Freeze6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Keyword: blueberry cheesecake popsicles, ice cream, popsicles
Servings: 10 popsicles

Equipment

  • Popsicle mold (10 cavity, 3 oz each)

Ingredients

Blueberry Compote

  • 1 ½ cups (240g) blueberries, fresh or frozen
  • 2 tablespoons granulated sugar
  • ¼ cup (57g) water
  • Juice of half a lemon

Graham Cracker Crumbs

  • ¼ cup (36g) graham cracker crumbs, about 3.5 sheets
  • 1 tablespoon unsalted butter, melted and cooled
  • pinch of salt

Cheesecake Mixture

  • 1 ¼ cups (10oz/283g) cream cheese, room temperature
  • ¾ cup (170g) vanilla Greek yogurt
  • ½ cup (156g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • pinch of salt

Instructions

Blueberry Compote

  • Combine the blueberries, sugar, lemon juice, and water in a medium saucepan over medium low heat.
  • Use a potato masher or a wooden spoon to crush the blueberries just a bit to release the juices.
  • Let the mixture simmer until reduced to about a cup, about 5-7 minutes. 
  • Remove the mixture from the heat and cool completely before using.

Graham Crack Crumbs

  • In a small bowl, combine the butter, graham cracker crumbs and a pinch of salt.
  • Stir until the mixture is thoroughly combined. Set aside.

Cheesecake Mixture

  • Place the cream cheese, yogurt, sweetened condensed milk, vanilla and salt into the pitcher of a blender.
  • Blend for 30-60 seconds until the mixture is smooth.

Assembly

  • Pour the cheesecake mixture into the popsicle molds, only filling each popsicle 1/4 full.
  • Divide the blueberry mixture evenly between the popsicle cavities.
  • Divide half of the graham cracker mixture evenly between the popsicle cavities, pressing the mixture down gently over the blueberries.
  • Pour the remaining cheesecake mixture on top, leaving about an 1/4-1/2 inch remaining on top.
  • Divide the remaining graham cracker mixture amongst the cavities, pressing the crumbs into the cheesecake mixture.
  • Place the lid onto the mold, and push a popsicle stick into the lid inserts.
  • Freeze for several hours until solid, or overnight. Remove from the molds and serve.

Notes

Popsicles can be stored in the freezer at for up to 3 weeks in an airtight container. 

Filed Under: Ice Cream and Frozen Treats Tagged With: blueberry, cheesecake, frozen dessert, ice cream, ice cream bar, popsicle

No Bake Tiramisu Cheesecake

June 6, 2022 By Ashley Leave a Comment

Sometimes I get a recipe idea stuck in my head that I have to make right away. I have to know if it is as amazing as I think it will be. This no bake tiramisu cheesecake is one of those recipes. And let me tell you, it does not disappoint. Rich and creamy with the familiar flavors of tiramisu – coffee, coffee liqueur, cocoa and mascarpone, this cheesecake requires no baking and is the perfection fusion of cheesecake and tiramisu. Layered with a graham cracker crust, smooth cheesecake filling and coffee and coffee liqueur soaked ladyfingers, this incredibly delicious cheesecake can be made in advance and is a total crowd pleaser.

Tiramisu No Bake Cheesecake

Cheesecake Crust

Some tiramisu fans might be wondering why I didn’t use ladyfingers in the crust and instead used graham crackers. I tried it with both, making a ladyfinger version with cocoa and then a traditional graham cracker crust and found the simple graham cracker crust to have a better texture and flavor. And, in my opinion, it’s what makes a cheesecake a cheesecake, ya know? It’s the perfect base to the decadent cheesecake filling.

Tiramisu No Bake Cheesecake

Cheesecake Filling

Tiramisu wouldn’t be a tiramisu without mascarpone cheese. So in addition to cream cheese, I have added mascarpone to the recipe. To further make this a tiramisu cheesecake, I added coffee and Kahlua (or coffee liqueur of your choice).

Since this cheesecake is a no bake cheesecake, this version gets its lighter texture from whipped cream. Cream cheese, mascarpone, powdered sugar, vanilla, salt, coffee, and coffee liqueur are beaten until silky and smooth. Chill for 30 minutes. Beaten whipped cream is folded into the cream cheese mixture to make a smooth, creamy and rich cheesecake filling. Spoon half of the cheesecake filling to the graham cracker crust.

Tiramisu No Bake Cheesecake

Ladyfinger Layer

The cheesecake layer is broken up by a layer of soaked ladyfingers, also found in traditional tiramisu. Ladyfingers will break and dissolve quickly so the cookies only need to be soaked in the coffee/coffee liqueur mixture for about a 1-2 seconds per side. This layer is placed on top of the first layer of cheesecake. Smooth out the remaining cheesecake filling over the top of the ladyfingers and chill for at least 6 hours, preferably overnight. I think it tastes better the second day, after the flavors have gotten to really meld together and it’s super cold.

Tiramisu No Bake Cheesecake

Before serving, add a layer of freshly whipped cream. I piped mine in little mounds, but you can pile it on any way you like. Sprinkle the whole surface with a dusting of cocoa powder, then immediately serve.

If you make this no bake tiramisu cheesecake, let me know! Drop a comment or tag me on Instagram. 

Enjoy!

Ash xx

For more cheesecake recipes, check out these posts:

Summer Berry Eton mess Cheesecake

Lemon Meringue Cheesecake

Cherry Swirl Biscoff Cheesecake Bars

Raspberry Swirl Cheesecake Brownies

No Bake Tiramisu Cheesecake
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No Bake Tiramisu Cheesecake

Creamy and decadent no bake tiramisu cheesecake made with mascarpone, coffee, and coffee liqueur, with a layer of coffee and coffee liqueur soaked ladyfinger cookies in between, all on top of a graham cracker crust.
Prep Time30 mins
Chill6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Servings: 8 – 10 servings

Equipment

  • Electric Stand Mixer
  • Hand mixer
  • 9 inch springform pan

Ingredients

Graham Cracker Crust

  • 2 cups (170g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ teaspoon fine sea salt

Tiramisu Cheesecake Filling

  • 2 8oz packages cream cheese
  • 1 cup (227g) mascarpone cheese
  • 1 ¼ cup (283g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup (57g) Kahlua, or coffee liqueur
  • 2 teaspoons espresso powder
  • 1 ¼ cup (284g) heavy cream

Ladyfinger Layer

  • ¾ cup (170g) hot water
  • ¼ cup (57g) Kahlua, or coffee liqueur
  • 2 teaspoons espresso powder
  • 10-12 ladyfinger cookies

Whipped Cream

  • 1 ¼ cup (284g) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • cocoa powder, for dusting

Instructions

Graham Cracker Crust

  • Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Refrigerate for at least 30 minutes.

Tiramisu Cheesecake

  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, beat the cream cheese and mascarpone until smooth and creamy.
  • Add the powdered sugar, salt, espresso powder, coffee liqueur and vanilla extract and continue to mix on medium speed until fully smooth and incorporated.
  • Place the bowl into the refrigerator to keep chilled.
  • Whisk together the hot water, coffee liqueur and espresso. Let the mixture cool.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, on medium speed, beat the heavy cream until stiff peaks form.
  • Remove the cheesecake filling from the refrigerator and gently fold in the whipped cream.
  • Pour half of the cheesecake mixture onto the prepared, chilled crust.
  • Dip a ladyfinger into the coffee mixture for 1-2 seconds, and immediately place it on top of the cheesecake layer. Repeat dipping the ladyfingers until they completely cover the first layer of cheesecake. You might have to break a few ladyfingers into pieces first so that they fit in place.
  • Pour and gently spread the remaining cheesecake on top of the ladyfinger layer. Refrigerate the cheesecake for at least 6 hours.
  • Run a butter knife around the edge of the cheesecake. Remove the cheesecake from the springform pan.

Whipped Cream Topping

  • Using a stand mixer fitted with a whisk attachment, or a hand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium/stiff peaks form, about 3-4 minutes.
  • Pipe dollops or evenly spread the whipped cream over the top of the cheesecake.
  • Using a small sieve, dust cocoa powder evenly over the top of the whipped cream. Serve immediately.

Notes

No bake tiramisu cheesecake can be made in advance up to two days. Add whipped cream just before serving.

Filed Under: Desserts Tagged With: cheesecake, coffee, ladyfingers, no bake, no bake cheesecake, tiramisu, tiramisu cheesecake

Cherry Swirl Biscoff Cheesecake Bars

May 9, 2022 By Ashley Leave a Comment

I didn’t know how much I needed Biscoff cookies to be cheesecake crust until I made these cherry swirl Biscoff cheesecake bars. The spiced cookie crust is the perfect crispy base to a silky smooth, creamy, dreamy tangy cheesecake bar. Swirl in some fresh cherry compote and you’ve got cheesecake bar perfection. When you’re craving cheesecake but don’t feel like dealing with the hassle of a water bath situation, make these cheesecake bars.

Cherry Biscoff Cheesecake Bars

Biscoff Crust

Biscoff cookies are crisp, delicate cookies that taste of deeply caramelized sugar, with a mixture of spices such as cinnamon, cloves, nutmeg and ginger. They’re good. Like, really good. Their texture is similar to that of a graham cracker, and when pulverized and mixed with butter, they bake up to make a crust similar to a graham cracker crust – crispy, buttery and nutty.

For this recipe, Biscoff cookie crumbs are mixed with melted butter and a pinch of salt and pressed into the bottom of a 8″ square pan. Bake the crust for 10 minutes, then let it cool completely.

Cherry Biscoff Cheesecake Bars

Cherry Compote Swirl

I’ve loved cherries in cheesecake since the days of no bake boxed cheesecake mix, which is the only cheesecake my mom made when we were growing up. For this recipe, I made a quick cherry compote to swirl into my cheesecake batter. You can use fresh or frozen cherries for this recipe. Make the compote in advance of making the cheesecake bars so that it has time to cool and thicken up.

Cherry Biscoff Cheesecake Bars

Cheesecake Filling

The (not-so) secret of getting a silky, creamy cheesecake filling is room temperature ingredients. Stopping the mixer to scrape down the bowl every so often also helps to incorporate any unmixed ingredients, contributing to a smooth cheesecake filling.

Cream cheese and sugar are beaten together until smooth. This is the time to really make sure there aren’t any big lumps of cream cheese. You don’t want to go extra on beating the mixture after the eggs are added, so get that cream cheese smooth now. Add in the lemon juice, flour, vanilla and salt. Beat in the eggs one at a time, scraping down the bowl after each addition. Add the sour cream and mix just until combined. Give the bowl one final scrape and mix again for another minute to ensure everything is smooth and well blended.

Cherry Biscoff Cheesecake Bars

Pour the cheesecake filling over the cooled crust. Add teaspoonfuls of cherry compote over the cheesecake filling. Use a butter knife, or a skewer to gently swirl the compote throughout the cheesecake mixture, taking care to not scrape the crust under the cheesecake mixture. Bake the bars until there *just* a slight wobble in the center. Cool at room temperature for half an hour before chilling completely in the fridge.

Cherry Biscoff Cheesecake Bars

If you these cherry swirl Biscoff cheesecake bars, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cheesecake recipes, check out these posts:

Summer Berry Eton Mess Cheesecake

Lemon Meringue Cheesecake

Raspberry Swirl Cheesecake Brownies

Cherry Biscoff Cheesecake Bars
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Cherry Swirl Biscoff Cheesecake Bars

Creamy, silky cheesecake bars swirled with homemade cherry compote on top of a crispy, buttery Biscoff cookie crust
Prep Time20 mins
Cook Time40 mins
Chill4 hrs
Course: Dessert
Keyword: cheesecake bars, cheesecake, biscoff crust, cherry swirl cheesecake
Servings: 16 servings

Equipment

  • 8×8 square pan
  • Electric Stand Mixer

Ingredients

Cherry Compote

  • 1 cup (160g) red sweet cherries, fresh or frozen, pitted and quartered
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Biscoff Crust

  • 2 ¼ cups (191g) Biscoff cookie crumbs
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 2 8oz blocks (454g) cream cheese, room temperature
  • 3/4 cup (149g) granulated sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ¼ cup (57g) sour cream, room temperature

Instructions

Make the Cherry Compote.

  • Place the cherries into a small saucepan over medium low heat.
  • Use the back of a wooden spoon or potato masher to break up the cherries.
  • Bring the cherries to a simmer/low boil for 5 minutes to further break down the cherries and release their juices, stirring occasionally.
  • Whisk together the lemon juice and cornstarch. Whisk the mixture into the cherries.
  • Keep whisking while bringing the cherries back up to a low boil/simmer.
  • Remove from the heat. Cool to room temperature before using.

Make the Biscoff crust.

  • Preheat the oven to 350F. Line an 8×8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
  • In a medium bowl, stir together the cookie crumbs, salt and butter.
  • Pour the crust mixture into the prepared 8" pan. Evenly spread out the cookie mixture along the bottom of the pan.
  • Bake the crust for 10 minutes. Let the crust cool completely while preparing cheesecake mixture.

Make the cheesecake filling.

  • Reduce the oven temperature to 325F.
  • In the bowl of the stand mixer, beat the cream cheese on medium speed until smooth.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar. Beat until combined.
  • Add in the flour, lemon juice, vanilla and salt. Beat on low until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Beat in the sour cream just until combined.
  • Pour the cheesecake filling into the pan on top of the cooled crust, and use an offset spatula to evenly smooth out the batter.
  • Spoon teaspoonful dollops of cherry compote on top of the cheesecake batter.
  • Use a butter knife or skewer to swirl the batter, avoiding the crust below the cheesecake batter.
  • Bake the cheesecake bars for 40-45 or until the center just has a slight wobble.
  • Cool the bars at room temperature for 30 minutes. Transfer to the refrigerator to cool completely, about 4 hours or overnight.

Filed Under: Brownies and Bars Tagged With: biscoff, cheesecake, cheesecake bars, cherry cheesecake, cherry swirl, speculoos

Lemon Meringue Cheesecake

August 9, 2021 By Ashley 4 Comments

It’s my birthday week over here, and I’m starting this week off with a bang. One of my favorite cheesecakes and one that is most definitely worth making on repeat. My lemon meringue cheesecake combines the best of both worlds. Rich, creamy and silky cheesecake topped with sweet tart lemon curd, toasted marshmallowy meringue and baked on a crispy graham cracker crust, like lemon meringue pie. This cheesecake is so, so delicious, and makes an impressive dessert for any occasion.

Lemon Meringue Cheesecake

Tips for Cheesecake Success

Super important, make sure your cheesecake ingredients are room temperature. If they’re too cold, the mixture could end up lumpy or curdled. The cheesecake mixture comes together pretty quickly in the bowl of stand mixer. Once the eggs are added, do not over beat. Eggs trap air and this could cause the cheesecake to puff and deflate. It’s best to do the heaviest beating when mixing the cream cheese and sugar. This ensures your cream cheese is smooth so you won’t feel like you will have to over mix to smooth out lumps when the remaining ingredients are added and mixed.

Prep the springform pan for the water bath by wrapping it with foil. The best foil to wrap your springform pan in, is 18″ wide heavy duty aluminum foil. This foil is long enough to wrap the pan without coming up short, which could allow the water to seep in. Double layer the foil for extra protection. The foil pan is then placed in a roasting pan, or a large pan (I’ve used a 14″ cake pan many times), and filled with hot water, halfway up the outside of foiled pan. The cheesecake is baked slowly in the water bath for about an hour/hour and fifteen. When the cheesecake is done baking, turn the oven off, prop the oven door open and let it slowly cool in the oven for 45 minutes. This process is crucial for preventing cracks. Cooling the cheesecake too fast can cause cracking.  Finishing cooling at room temperature for 2-3 more hours.

Lemon Meringue Cheesecake

The base of the cheesecake is a traditional graham cracker crust that is baked to golden brown before adding the cheesecake mixture. The cheesecake consists of cream cheese, eggs, egg yolks, sugar, lemon juice, lemon zest, vanilla and a little bit of heavy cream. I prefer to use Philadelphia brand cream cheese for my cheesecakes. It’s consistent quality and flavor, and a brand I know I like to bake with. Use a cream cheese you enjoy eating, but also one that doesn’t have a lot of odd ingredients and fillers.

Lemon Meringue Cheesecake

Lemon Curd

When the cheesecake is nearly at room temperature, make the lemon curd. While the lemon curd is just warm, and the cheesecake is room temperature, spread the curd over the top of the cake. Cover the curd with plastic wrap to prevent a film from forming. Then chill the cheesecake for 3 more hours in the refrigerator. This will allow the curd to set up completely and also for the cheesecake to be properly chilled through.

Lemon Meringue Cheesecake

Toasted Meringue

Before serving the cheesecake, prepare the meringue topping. This meringue comes together quickly and requires no cooking or sugar syrup. Just beat room temperature egg whites with cream of tartar and a pinch of salt until foamy. Increase the mixing speed, slowly add in the sugar and whip until thick and glossy. I use a small kitchen torch (always good to have on had for baking projects) to toast the meringue.

Lemon Meringue Cheesecake

If you make my lemon meringue cheesecake, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cheesecake recipes, check out these posts:

Summer Berry Eton Mess Cheesecake

Raspberry Swirl Cheesecake Brownies

Lemon Meringue Cheesecake
Print Recipe
5 from 1 vote

Lemon Meringue Cheesecake

Rich and creamy lemon cheesecake with a crispy graham cracker crust topped with sweet tart lemon curd and toasted marshmallowy meringue
Prep Time45 mins
Cook Time1 hr 15 mins
Cooling Time6 hrs
Course: Dessert
Servings: 15 servings

Ingredients

Graham Cracker Crust

  • 1 ½ cup (150g) graham cracker crumbs, about 10 graham cracker sheets
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • pinch of salt

Lemon Cheesecake

  • 5 (8oz) blocks (1130g) cream cheese, room temperature
  • 1 ⅓ cups (266g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Lemon Curd

  • 1/2 cup (100g) granulated sugar
  • zest from a lemon
  • 3 large egg yolks
  • 1 large egg
  • 1/2 cup (120ml) lemon juice
  • pinch of salt
  • 2 tablespoon unsalted butter, room temperature

Meringue Topping

  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/2 cup (100g) granulated sugar

Instructions

Make the crust.

  • Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Bake the crust for 12-14 minutes, or until lightly browned around the edges.
  • Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.

Make the Cheesecake.

  • In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
  • Scrape the bowl again, then beat for an additional minute, ensuring everything is well blended.
  • Add in the cream, lemon juice, lemon zest and vanilla. Beat on low until combined, about a minute.
  • Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Lightly brush the sides of the springform pan with melted butter.
  • Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
  • Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
  • Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
  • Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
  • Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
  • Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
  • Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
  • Cool the cheesecake to room temperature, about 2-3 hours.

Make the lemon curd.

  • Combine the sugar and lemon zest into a bowl. Rub the mix between your hands to release the oils of the zest. The mixture will be like wet sand.
  • Add the eggs and egg yolks to the sugar mixture and whisk to combine. 
  • Add the lemon juice and whisk to combine.
  • Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Pour the curd onto the room temperature cheesecake. Use a spatula to spread the curd evenly over the cheesecake.
  • Carefully lay a piece of plastic wrap over the curd to prevent a skin from forming. Place in the refrigerator until the curd is set and the cheesecake is cold, about 3 hours.

Make the meringue topping.

  • In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.
  • Whip the egg whites on low/medium speed until the whites are foamy.
  • Turn the mixer up to high speed and slowly pour in the sugar.
  • Whip the egg whites until stiff peaks form and the mixture is thick and glossy.
  • Top the cheesecake with the meringue. Use a kitchen torch to toast the meringue. Serve immediately.

Filed Under: Desserts Tagged With: cheesecake, lemon, lemon cheesecake, lemon curd, Lemon meringue pie, meringue, toasted meringue

Summer Berry Eton Mess Cheesecake

July 16, 2020 By Ashley Leave a Comment

Rich, dense, smooth and creamy, cheesecake is truly a dessert staple. Top it with with freshly whipped cream, crushed vanilla bean meringues, fresh berries and a fresh berry sauce and it’s the perfect indulgent dessert. My summer berry Eton mess cheesecake is a twist on the classic English dessert, Eton mess. Eton mess traditionally consists of macerated strawberries, whipped cream and crunchy chewy meringue. It’s kind of like a deconstructed pavlova where the ingredients are sort of just tossed together, hence, the “mess”. It may be a bit messy, but this dessert is anything but. Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.

Summer Berry Eton Mess Cheesecake

Let’s talk New York cheesecake

New York style cheesecake is generally the type of cheesecake most of people are familiar with.  This cheesecake is dense, creamy and smooth in texture. It’s rich, and hard to eat more than just a small piece – even though we try to anyway, because, well, it’s so good.

So what makes this cheesecake so different than others? In all reality, not *that* much. The ingredients in NY style cheesecake are similar in cheesecakes that are light and fluffy or soft and creamy – cream cheese, eggs, sugar and usually heavy cream or sour cream. Non NY cheesecakes can also use different types of cheese – mascarpone, quark, ricotta, etc. It’s how they’re used and the quantities that makes the most difference. In NY cheesecakes, more cream cheese is used, and cream or sour cream is also used, but a small amount is added for richness and creaminess, and extra eggs and/or egg yolks are added to also make it more dense and rich. NY cheesecakes are usually baked at a high temp first, then lowered to get that iconic NY cheesecake brown outer top but still maintain that creamy center. Oftentimes, NY cheesecakes don’t call for a water bath either.

Summer Berry Eton Mess Cheesecake

About this cheesecake recipe

Now, this cheesecake recipe is similar to that of the NY cheesecake with some exceptions. I wanted the dense, velvety and creamy cheesecake, but wasn’t sold on the firmer exterior (that occurs without the water bath) or the traditional browned top, for my Eton mess cheesecake. I wanted many of the characteristics of a NY cheesecake, for the cheesecake to be able to stand on it’s own, but also traditional enough to be topped with any sort of topping – fruit, chocolate, curds, etc.

Yes, this cheesecake requires a water bath. I know, it seems daunting, and the worry of leaks is real, but trust me on this. I’ve made many, many cheesecakes over the years, and the water bath is just so necessary to keep the cheesecake from drying out along the edges and to keep the top from cracking, and allows the cheesecake to bake more evenly. I’ve got some tips and tricks in the recipe that will keep you from getting a watery, leaky mess.

Summer Berry Eton Mess Cheesecake

The base of the cheesecake is a traditional graham cracker crust that is baked to golden brown before adding the cheesecake mixture. The cheesecake consists of cream cheese, eggs, egg yolks, sugar, lemon juice, vanilla and a little bit of heavy cream. Sour cream can be used in place of the cream, just reduce the lemon juice by a teaspoon so that it’s not too tangy. I prefer to use Philadelphia brand cream cheese for my cheesecakes. It’s consistent quality and flavor, and a brand I know I like to bake with. Use a cream cheese you enjoy eating, but also one that doesn’t have a lot of odd ingredients and fillers.

Super important, make sure your cheesecake ingredients are room temperature. If they’re too cold, the mixture could end up lumpy or curdled. The cheesecake mixture comes together pretty quickly in the bowl of stand mixer. Once the eggs are added, do not over beat. Eggs trap air and this could cause the cheesecake to puff and deflate. It’s best to do the heaviest beating when mixing the cream cheese and sugar. This ensures your cream cheese is smooth so you won’t feel like you will have to over mix to smooth out lumps when the remaining ingredients are added and mixed.

Summer Berry Eton Mess Cheesecake

Prep the springform pan for the water bath by wrapping it with foil. The best foil to wrap your springform pan in, is 18″ wide heavy duty aluminum foil. This foil is long enough to wrap the pan without coming up short, which could allow the water to seep in. Double layer the foil for extra protection. The foil pan is then placed in a roasting pan, or a large pan (I’ve used a 14″ cake pan many times), and filled with hot water, halfway up the outside of foiled pan. The cheesecake is baked slowly in the water bath for about an hour/hour and fifteen. When the cheesecake is done baking, turn the oven off, prop the oven door open and let it slowly cool in the oven for 45 minutes. This process is crucial for preventing cracks. Cooling the cheesecake too fast can cause cracking.  Finishing cooling at room temperature for 2-3 more hours. Then chill the cheesecake for 3 more hours in the refrigerator.

The berry sauce is made by simmering fresh or frozen berries, lemon juice, and sugar. Allow the mixture to simmer until thickened. At this point, you can leave the seeds and chunks of berries in as is, or you can blend, then strain the mixture for a smooth sauce. I typically strain mine for a smooth sauce. Allow the sauce to cool to room temperature before using.

Summer Berry Eton Mess Cheesecake

Fresh whipped cream requires only 3 ingredients – heavy cream, sugar and vanilla, and is super simple to make. Chill the bowl of a stand mixer and a whisk attachment in the fridge before making the whipped cream. Beat the ingredients together until the cream *just* holds stiff peaks. Spread the cheesecake with the whipped cream, reserving a little bit to pipe in between the meringues.

You can use store bought meringues or you can make your own. Find my recipe for small batch meringues here. Make the meringues according to the directions, but instead of piping the meringues, use a spoon to create rounded spoonfuls (these don’t have to be perfect, or even all that pretty), and place on a parchment lined cookie sheet. Bake the meringues for about an hour/hour and a half, until the meringues are firm to the touch, and no longer sticky. They should be firm and crunchy on the outside, and softer and chewier on the inside. Cool before using.

Summer Berry Eton Mess Cheesecake

Place the meringues on the whipped cream, overlapping them to create height. Use the remaining whipped cream to pipe in between the meringues. Top the cheesecake with halved strawberries, raspberries, blackberries and blueberries. Drizzle the cheesecake with the berry sauce. Add some fresh, edible flowers or mint for garnish if you wish and serve. Enjoy!

Check out these recipes for more fruity desserts:

Spicy Pineapple Margarita Granita

Black Forest Cupcakes

Honey Cardamom Peach Galettes

Summer Berry Eton Mess Cheesecake
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Summer Berry Eton Mess Cheesecake

Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.
Prep Time20 mins
Cook Time2 hrs
Cooling Time3 hrs
Course: Dessert
Keyword: cheesecake, eton mess, mixed berry, summer berries
Servings: 15 servings

Equipment

  • Electric Stand Mixer
  • 9 inch springform pan

Ingredients

Graham Cracker Crust

  • 1 ½ cups (150g) graham cracker crumbs, about 10 full graham crackers
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • pinch of salt

Cheesecake

  • 5 (8oz) blocks (1130g) cream cheese, room temperature
  • 1 ⅓ cup (266g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Berry Sauce

  • 2 cups (454g) fresh or frozen berries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice

Whipped Cream

  • 1 cup (240ml) heavy whipping cream
  • 1 tablespoon granulated or confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 batch meringues

Instructions

Make the crust

  • Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Bake the crust for 12-14 minutes, or until lightly browned around the edges.
  • Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.

Make the cheesecake

  • In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
  • Scape the bowl again, then beat for an additional minute, ensuring everything is well blended.
  • Add in the cream, lemon juice and vanilla. Beat on low until combined, about a minute.
  • Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Lightly brush the sides of the springform pan with melted butter.
  • Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
  • Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
  • Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
  • Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
  • Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
  • Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
  • Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
  • Cool the cheesecake to room temperature, about 2-3 hours.
  • Wrap the top of the pan with plastic wrap, and refrigerate for at least 3 hours.

Make the berry sauce

  • Combine the berries, sugar and lemon juice in a large saucepan over medium-low heat.
  • Break up the berries with a potato masher or a wooden spoon.
  • Simmer until thickened, about 15-20 minutes. Let the sauce cool completely before using.
  • For a seedless sauce, blend the mixture until smooth. Strain the mixture using a fine mesh sieve.

Make the whipped cream

  • Place a bowl and mixer whisk attachment into the freezer for 20 minutes.
  • Combine the cream, and sugar into the chilled bowl. Beat the mixture until stiff peaks *just* start to form.
  • Add the vanilla extract and mix just to combine. Use immediately.

Filed Under: Desserts Tagged With: berries, blackberry, blueberry, cheesecake, cream cheese, eton mess, meringue, raspberry, strawberry, whipped cream

Raspberry Swirl Cheesecake Brownies

July 11, 2018 By Ashley Leave a Comment

When it comes to brownies, I feel like everyone has their go-to recipe, and the idea of yet another brownie recipe seems so ho hum. But these raspberry swirl cheesecake brownies are not your typical brownies. These brownies are decadent, chocolaty, creamy and fruity, all in one bite. Fresh raspberry jam is swirled into a creamy cheesecake topping that is swirled into intensely chocolatey and fudgy brownies. The raspberry jam is sweet-tart, with a concentrated fruity flavor. The cheesecake swirl is creamy and tangy and is super delicious with the raspberry and chocolate. While there are a few components to making this recipe, they’re easy to prepare in advance, and can be assembled before baking.

Raspberry Swirl Cheesecake Brownies

How to make the fresh raspberry jam

This super small batch of fresh raspberry jam is easy and can prepared quickly. I prefer using fresh raspberries, but you can use frozen if you prefer. To make the jam, combine sugar and raspberries into a saucepan with a bit of lemon juice. The juice will help retain the bright pink raspberry color and add a pop of freshness to the jam. Bring the mixture to a boil and let it reduce, stirring occasionally. That’s literally it. The raspberry jam will be thickened and super concentrated in flavor. After straining out the seeds and pulp, pop in the fridge to cool and thicken up further. Not only is this jam fabulous in these brownies but it’s also great for drizzling on ice cream, mixing into butter creams, spreading on scones and even for mimosas.

Raspberry Swirl Cheesecake Brownies

The cheesecake batter

Cream cheese is mixed together with an egg yolk, sugar and vanilla. Be sure the cream cheese and egg yolk are room temperature before mixing so the cheesecake doesn’t curdle. Once the cheesecake batter is mixed until completely smooth, set aside and prepare the brownie batter. If you’re assembling your brownies at a later time, cover the bowl and pop the the cheesecake mixture into the fridge.

Raspberry Swirl Cheesecake Brownies

How to make raspberry swirl cheesecake brownies

This brownie recipe is dense and intensely chocolatey. No cakey brownie here.  It’s my absolute favorite and I use variations of this brownie recipe all the time. Be sure to use higher quality chocolate here because the chocolate flavor is everything in these brownies. Butter is melted with chocolate and espresso powder. The sugars are whisked in to the warm mixture to dissolve a bit and bring the mixture up to a cooler temperature so that when the eggs are added, they don’t scramble. Eggs are whisked in one at a time, followed by vanilla. Cocoa powder, flour and salt are added until *just* blended. Don’t over mix or the brownies will be tough.

Raspberry Swirl Cheesecake Brownies

To achieve the swirls, start by spreading the brownie mixture evenly into the pan. Using a small ice cream scoop, or a spoon, scoop out equal portions of the cheesecake mixture onto the brownie batter. Spoon about a teaspoon of jam over each cheesecake scoop. With a knife or skewer, create swirls in the batters until the cheesecake mixture and jam are well distributed and swirled. Pop in some fresh raspberries if you wish, then bake. I know it will be hard to resist, but allow the brownies to cool fully before cutting into them. Store leftovers in the fridge tightly wrapped with plastic wrap.

Raspberry Swirl Cheesecake Brownies

Enjoy!

Ash xx

For more delicious bar and brownie recipes, check out these posts:

Blackberry Pie Bars

Lavender Lemon Shortbread Bars

Salty Bourbon Millionaire Bars

Raspberry Swirl Cheesecake Brownies
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5 from 1 vote

Raspberry Swirl Cheesecake Brownies

Sweet-tart, homemade raspberry jam is swirled into a creamy cheesecake topping and swirled into a dense, fudgy brownie.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Keyword: brownies, cheesecake brownies, raspberry brownies, raspberry cheesecake brownies
Servings: 9 -12 squares

Equipment

  • Electric Stand Mixer
  • 8x8 square pan

Ingredients

Raspberry Jam

  • 3/4 cups (6oz/170g) fresh raspberries, frozen works well too
  • 2 teaspoons fresh squeezed lemon juice
  • 2 tablespoons granulated sugar

Cheesecake

  • 1 block (8oz/225g) Philadelphia cream cheese
  • 1 large egg yolk
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract

Brownies

  • 3/4 cup unbleached, all-purpose flour
  • 2 tablespoons good quality cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter
  • 1/2 teaspoon instant espresso powder
  • 2/3 cup bittersweet chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
  • Make the raspberry jam first to allow time to cool. In a saucepan, heat the raspberries, sugar and lemon juice over medium heat. Bring to a boil, stirring occasionally to prevent burning.
  • Reduce raspberry mixture until it has thickened a bit. Strain mixture through a sieve into a bowl. You should have 1/4-1/3 of a cup of raspberry jam. Place into the refrigerator to chill.
  • Make the cheesecake batter. Combine the softened cream cheese, egg yolk, sugar and vanilla and mix with a hand mixer or a whisk until smooth. Set aside.
  • Make the brownie batter. In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
  • In a medium saucepan, over the lowest heat setting, melt the butter with the espresso powder.
  • Once melted, remove the pan from heat and stir in the chocolate chips until completely melted.
  • Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature.
  • Add in the eggs, one at a time, stirring just to combine after each addition.
  • Stir in the vanilla extract.
  •  Stir in the flour mixture until just combined.
  • Pour the brownie mixture into the pan and spread evenly with a spatula.
  • Using an ice cream scoop, scoop the cheesecake mixture onto the brownies in nine even spots.
  • Spoon a teaspoon of the raspberry jam over the cheesecake scoops.
  • Using a butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
  • Place into preheated oven to bake for 38-45 minutes. This time could be a bit longer, or it could be less. Insert a toothpick into the center to check for doneness. There shouldn't be uncooked cheesecake batter. The edges should be visibly cooked, pale brown and the brownies shouldn't jiggle or look wet.
  • Once baked, set on wire rack to cool. To speed up the cooling process, pop into the fridge after cooling down from the oven for 15 minutes.
  • Once cool, cut into even bars and serve.

Filed Under: Brownies and Bars Tagged With: berries, brownies, cheesecake, cheesecake brownies, cream cheese, fruit, jam, raspberry, raspberry cheesecake

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