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 .