celebration desserts – Two Sisters Living Life

White Chocolate Cheesecake with Speculoos cookie base and cranberry compote

Antonia — Wed, 18 Nov 2020 18:26:10 +0000

This is a wonderful christmassy recipe for a white chocolate cheesecake with speculoos cookie base and cranberry compote. The cranberry compote goes so well with the sweetness of the white chocolate cheesecake and the speculoos cookies! It’s the perfect dessert for a family gathering!

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Christmas season is the most wonderful time of the year! Which means all the glorious desserts and cookies and Christmas dinners a

nd the search for the perfect dessert for Christmas Eve has begun!

My family and I we, like most of the people in Austria and mainly Europe, are celebrating Christmas on the 24th with the Christkind arriving and unwrapping of the Christmas presents. Then we have huge dinner, which my mom and sister are cooking and I am the one who is responsible for the dessert.

Every year there is a long search for the perfect dessert for Christmas Eve. The christmassy dessert should be impressive but not too intimidating. It should be not to easy but not to difficult to make, just so that there are oohs and aahs when you serve it and all the relatives say that you did an amazing job. It should be fail-safe! You can’t have an explosion or accident in your kitchen on the evening of Christmas.

I’ve found it! This is it! My smooth white chocolate cheesecake with a speculoos cookie base and served with the most delicious cranberry compote is the perfect Christmas dessert! This finger-licking, mouthwatering absolutely yummylicious!

White Chocolate Cheesecake with speculoos cookie base and cranberry compote

White Chocolate Cheesecake with speculoos cookie base and cranberry compote most delicious Christmas dessert

white chocolate cheesecake, cheesecake recipes, cranberry cheesecake, speculoos cookies, Spekulatius kekse , festive recipes, festive desserts, christmas desserts, holiday recipes, cake recipes, cheesecake recipes, dessert ideas

How to make this perfect Christmas cheesecake?

We start with the speculoos cookie base.

Preheat the oven to 180°C and lightly grease a 24cm springform. For the cheesecake in the picture I’ve used a 20cm springform which was extra high.

In a food processor you process the speculoos cookies. If you don’t have those cookies you can use regular graham crackers or ginger cookies. Then you add the melted butter. Now you press the cookie mixture into your prepared pan and bake it for 10 minutes.

Now turn your oven to 200°C

Next step the white chocolate cheesecake.

Carefully melt white chocolate togehter with the heavy cream either in the microwave or over a water bath. Be careful not to burn the white chocolate. It tends to burn faster than regular chocolate. Let it cool, set aside.

In a bowl of a standmixer combine cream cheese and sugar until smooth and creamy. Add the vanilla extract, flour and salt and mix. Then add the eggs and the egg yolk one at the time. Finaly add the white chocolate with a spatula and mix until just combined. Pour into the springform.

Baking.

Bake in the middle of the oven for 10 minutes at 200°C. Then change the oven temperature to 110°C (DON’T OPEN THE OVEN DOOR) and bake for 60 minutes. Turn off the oven and let the cake stand in the afterwarmth of the oven for 60 minutes. Still don’t open the oven door! After 50 minutes get it out, set aside and let it cool. Refrigerate the cheesecake for at least 6 hours or over the night.

Now it’s time to make the cranberry compote!

Place the fresh or defrosted rasperries into a food processor and process to form a liquid. (don’t use a blender because this will also blitz the seeds and gives a bitter taste). Put through a fine-mesh sieve to remove the seeds, which can be discarded. You should now have around 75ml rasperry purée.

In a small saucepan combine cranberries, sugar and orange juice. Heat over medium-low until all sugar disolves. Increase the heat and let it boil for 8-10 minutes until most of the cranberries have burst and the mixture is thick. Transfer to a bowl and place cling film directly on top of the sauce and set aside. The compote will thicken but will break up whenn spooned ontop of the cheesecake.

Almost done. Promised.

When ready to finish the cake slide a wet knive around the cheesecake to remove it from the pan. Spoon the cranberry compote on top and extra can be served seperately.

You can decorate your cake like I did with more speculoos cookies around the cheesecake, but you don’t need too I only did it for the pictures.:-)To cut the cheesecake use a clean knive and clean it after every slice, so it looks perfect.

White Chocolate Cheesecake with speculoos cookie base and cranberry compote

The white Chocolate cheesecake does also look without the speculoos cookies as decorations!

Enjoy

most delicious Christmas dessert

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Maybe you would like to have a look at my favorite Christmas main course recipe too?!?

most delicious Christmas dessert

White Chocolate Cheesecake with Speculoos cookie base and Cranberry Compote

0 from 0 votes

Recipe by Antonia Course: cake, celebration cake, cheesecake, christmas cookes, DessertCuisine: American

Servings

Prep time

minutes

Cooking time

hours

minutes

Calories

656

kcal

This is a wonderful christmassy recipe for a white chocolate cheesecake with speculoos cookie crust and served with cranberry compote. The cranberry compote goes so well with the sweetness of the white chocolate cheesecake and the speculoos cookies! It's the perfect dessert for a family gathering!

Cook Mode

Keep the screen of your device on

Ingredients

Speculoos cookie Base
250 g 250 speculoos cookies
50 g 50 butter melted
Cheesecake
200 g 200 white chocolate chips or cut into small pieces
50 g 50 heavy cream
900 g 900 cream cheese
300 g 300 white sugar
1/2 tsp 1/2 salt
1 tsp 1 vanilla extract
30 g 30 flour
3 3 eggs
1 1 egg yolk
Cranberry compote
150 g 150 rasperries fresh or frozen and defrosted
180 g 180 cranberries fresh or frozen and defrosted
110 g 110 white sugar
65 ml 65 orange juice

Directions

Preheat oven to 180°C and lightly grease a 24cm spring form
Speculoos cookie base
In a food processor add speculoos cookies and crush them finely. The add the butter and combine. Press mixture into pan and bake for 10 minutes. Set aside
White Chocolate Cheesecake
Carefully melt white chocolate togehter with the heavy cream either in the microwave or over a water bath. Be careful not to burn the white chocolate. It tends to burn faster than regular chocolate. Let it cool, set aside.
In a bowl of a standmixer combine cream cheese and sugar until smooth and creamy. Add the vanilla extract, flour and salt and mix. Then add the eggs and the egg yolk one at the time. Finaly add the white chocolate with a spatula and mix until just combined. Pour into the springform.
Bake in the middle of the oven for 10 minutes at 200°C. Then change the oven temperature to 110°C (DON'T OPEN THE OVEN DOOR) and bake for 60 minutes. Turn off the oven and let the cake stand in the afterwarmth of the oven for 60 minutes. Still don't open the oven door! After 50 minutes get it out, set aside and let it cool. Refrigerate the cheesecake for at least 6 hours or over the night.
Cranberry Compote
Place the fresh or defrosted rasperries into a food processor and process to form a liquid. (don't use a blender because this will also blitz the seeds and gives a bitter taste). Put through a fine-mesh sieve to remove the seeds, which can be discarded. You should now have around 75ml rasperry purée.
In a small saucepan combine cranberries, sugar and orange juice. Heat over medium-low until all sugar disolves. Increase the heat and let it boil for 8-10 minutes until most of the cranberries have burst and the mixture is thick. Transfer to a bowl and place cling film directly on top of the sauce and set aside. The compote will thicken but will break up whenn spooned ontop of the cheesecake.
When ready to finish the cake slide a wet knive around the cheesecake to remove it from the pan. Spoon the cranberry compote on top and extra can be served seperately. You can decorate your cake like I did with more speculoos cookies around the cheesecake, but you don't need too I only did it for the pictures.:-)To cut the cheesecake use a clean knive and clean it after every slice, so it looks perfect.

Equipment

ø24cm springform

Nutrition Facts

Calories: 656kcal
Carbohydrates: 69g
Protein: 9g
Fat: 40g
Saturated Fat: 22g
Cholesterol: 158mg
Sodium: 506mg
Potassium: 284mg
Fiber: 2g
Sugar: 52g
Vitamin A: 1278IU
Vitamin C: 8mg
Calcium: 139mg
Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

The post White Chocolate Cheesecake with Speculoos cookie base and cranberry compote appeared first on Two Sisters Living Life.

Carrot Cake Cupcakes

Antonia — Fri, 27 Mar 2020 14:20:59 +0000

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

The Carrot Cake is made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

These carrot cake cupcakes are a modified version of my favorite Carrot Cake and are perfect for Easter as Easter Cupcakes with homemade bunny ears!

How to make the bunny marshmallow ears for Easter Cupcakes

6 Marshmallows for 12 Cupcakes
1 tsp dried raspberry powder
60 g sugar
1 tsp water

Whisk granulated sugar and dried raspberry powder in a small bowl. Add water and thoroughly stir until sugar is evenly coated.

This step you can omit if you only want to use the sugar for the bunny ears
Preheat the oven to 90°C. Spread the raspberry sugar mixture onto an prepared pan into an even layer. Place in the oven and turn off the heat. Let the sugar dry for at least 30 minutes or up to 2 hours. If being used right away, the sugar doesn’t have to be completely dry, but must be stored. If there are clumps, use a rolling pin to crush into fine pieces.

Cut marshmallows in half diagonally. Immediately dip the sticky, cut side into the raspberry sugar. Position the marshmallows on the cupcakes to look like bunny ears.

I hope you enjoyed this recipe for easy Carrot Cake recipes! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Carrot Cake Cupcakes

0 from 0 votes

Recipe by Antonia Course: brunch, cake, Cupcakes, DessertCuisine: American

Servings

Prep time

minutes

Cooking time

minutes

Calories

443

kcal

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

Cook Mode

Keep the screen of your device on

Ingredients

Carrot Cake
3 3 eggs
1 cup 1 vegetable oil or 1/2 cup apple sauce + 1/2 cup oil
1 cup 1 blended pineapple Approximately 350g pineapple
2 cup 2 whole grain flour
1 cup 1 brown sugar
2 tsp 2 baking soda
1 tsp 1 cinnamon
1 cup 1 walnuts roughly chopped
1 cup 1 carrots shredded
1/2 cup 1/2 raisins
1/2 cup 1/2 coconut shredded
Lemon Cream Cheese Frosting
100 g 100 butter
170 g 170 caster sugar
400 g 400 cream cheese
4 tbsp 4 lemon juice freshly squeezed
zest from one small lemon

Directions

Carrot Cake
Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don't overmix it!
Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
Bake for 15-18 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting.
Lemon Cream Cheese Frosting
In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the lemon juice and the lemon zests, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don't overmix it because then its too runny.
Pipe the frosting on top of the cupcakes and decorate with the marshmallow bunny ears

Nutrition Facts

Calories: 443kcal
Carbohydrates: 49g
Protein: 7g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 82mg
Sodium: 329mg
Potassium: 273mg
Fiber: 3g
Sugar: 31g
Vitamin A: 2147IU
Vitamin C: 8mg
Calcium: 73mg
Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

If you don’t like lemon cream cheese frosting, you can find a recipe for vanilla cream cheese frosting here.

The post Carrot Cake Cupcakes appeared first on Two Sisters Living Life.

Red Velvet Cupcakes

Antonia — Thu, 30 Jan 2020 11:14:31 +0000

This is a classic and delicious recipe for moist and fluffy red velvet cupcakes, with the perfect balance of sweetness between chocolate cake and white chocolate frosting. Perfect for every ocation especially for valentines day!

These Red Velvet Cupcakes are based on the Red Velvet Cake which is a classic southern states cake and traditionally made of a red, red-brown or crimson colored chocolate layer cake. “Velvet” means that it’s a soft velvety crumb cake and only uses cocoa and not melted chocolate.

What kind of food coloring should I use for red velvet cupcakes?

The cake for these red velvet cupcakes wouldn’t be red without food coloring. I would recommend gel food coloring, because it’s concentrated and you need less of it. Or you could use beetroot powder like I did in this recipe, which is a natural coloring and you can find it either on Amazon or in health food stores.

How to make the chocolate lettering?

The chocolate lettering is one of the easiest decoration you could make for cake or cupcakes. Just melt 50-100g of dark chocolate and pipe the chocolate using a freezer bag on to parchment paper and let it cool in the fridge. It’s always better to make more because the chocolate lettering is very fragile. It can break very easily.

I hope you enjoyed this recipe! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Red Velvet Cupcakes

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

Prep time

hour

Cooking time

minutes

Calories

468

kcal

This is a classic and delicious recipe for a red velvet cupcake, with a smooth white chocolate cream cheese frosting. Perfect for every ocation especially for valentines day!

Cook Mode

Keep the screen of your device on

Ingredients

80 g 80 butter unsalted
150 g 150 granulated sugar
2 2 eggs
200 g 200 all-purpose flour
10 g 10 unsweetend cocoa powder
1 tbsp 1 beetroot powder natural color or use 2 tbsp red food coloring
1 tl 1 vanilla extract
180 g 180 buttermilk
2 tl 2 vinegar
white chocolate cream cheese frosting
50 g 50 white chocolate
50 ml 50 cream
100 g 100 butter
200 g 200 caster sugar
450 g 450 cream cheese

Directions

Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
In a large bowl mix together the flour, cocoa powder and beetroot powder. In a smaller bowl combine vanilla extract, buttermilik and vinegar.
Beat the softened butter and sugar until pale and fluffy, add the eggs one at the time. Now add alternately the dry ingredients and the wet ingredients and mix until everything is combined.
Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
Bake for 18-20 minutes or until toothpick comes out clean at 170°C. Let it cool completely before frosting.
White Chocolate Frosting
In a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.
Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
Pipe the frosting on top of the cake
Choclate decoration
Melt 50g dark chocolate and pipe little hearts and love or xoxo on parchment paper and let it harden in the fridge.

Notes

If you used red food coloring and not beetroot powder than you need to add it to the buttermilk, vinegar and vanilla extract, before you add it alternately with the dry ingredients to the sugar butter-egg-mixture.

Nutrition Facts

Calories: 468kcal
Carbohydrates: 47g
Protein: 6g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 109mg
Sodium: 260mg
Potassium: 128mg
Fiber: 1g
Sugar: 34g
Vitamin A: 1004IU
Calcium: 76mg
Iron: 1mg