Sweet comforts

Out of the ordinary cheesecake desserts

COCONUT JARS

Mix together four tablespoons of butter and ⅔ cup of graham cracker crumbs until moistened. Press the crumbs into jars with the back of a spoon. Beat about 225g (8oz.) of cream cheese and 170g (6oz.) of plain yoghurt until combined and smooth. Slowly drizzle ½ cup of condensed milk and ¼ cup of coconut milk. Add 1½ teaspoons of coconut extract and a teaspoon of vanilla, and stir. Pour the cheesecake mixture evenly over the top of the crusts. Refrigerate for 4-6 hours, then top with toasted coconut flakes.

NUTS AND BERRIES

Beat 450g (16oz.) of cream cheese,

½ can of condensed milk, two teaspoons of vanilla and ¼ cup of smooth peanut butter. Spoon the graham cracker crumbs into a glass, pour the mixture over the crumbs and refrigerate overnight. Top off with berries and nuts.

COOKIE CUPS

Whip 510g (18oz.) of cream cheese, two cups of whipping cream, and

⅔ cup of icing sugar, until thick and fluffy. Add a teaspoon of vanilla and mix well to combine. Fold in 1½ cups of crushed Oreos. Spoon half of the mixture evenly into four dessert cups and cover with fresh berries. Spoon the rest on top of the berries. Chill until ready to serve.

TIRAMISU BOWLS

Prepare ⅔ cup of strong coffee. Take one tablespoon from ⅓ cup of sugar and add to the coffee. Then stir to combine. Separate two eggs and add the remaining granulated sugar into the yolks, and beat until thick and pale in colour. Add 250g (9oz.) of softened mascarpone cheese into the egg yolk mixture and beat until silky smooth. Beat the egg whites until soft peaks form. Add about ¼ of the whites into the mascarpone mixture and beat until combined. Pour all of the mascarpone mixture into the egg whites and gently fold. Soak sponge fingers in the coffee and arrange in individual dessert bowls. Spoon in the mascarpone cream and repeat the layers. Cover until set and dust with cocoa powder before serving.

STRAWBERRY ICE

Beat 225g (8oz.) of cream cheese, a can of condensed milk, ⅓ cup of whipping cream and two teaspoons of lemon zest. Pour into a sealable container and freeze for about four hours until almost solid. Puree 1½ cups of strawberries and beat the frozen cream cheese mixture until creamy. Add the strawberries to the cream cheese mixture along with the crumbs of three crackers and stir with a spoon to combine. Return the ice cream to the sealable container and freeze for about eight hours or so until firm.

VELVET PARFAIT

In a microwave proof bowl, place

170g (6oz.) of dark chocolate chips and three tablespoons of whipping cream, and heat in the microwave for 60 seconds. Remove and whisk immediately until smooth. Leave to cool for 10-15 minutes or refrigerate to cool off. Place the mixing bowl and wire whisk attachment in the freezer for 5-10 minutes until the bowl is cold. Pour 1½ cups of whipping cream into the chilled bowl. Beat the whipping cream until bubbly. Slowly add a cup of icing sugar and beat until stiff peaks form. Measure out ¾ cup of whipped cream for the topping. Beat 225g (8oz.) of cream cheese until light and fluffy. Add the melted chocolate mixture and beat until smooth. Add the red food colouring one teaspoon at a time and fold into the mixture until the desired red colour is reached. Gently fold the prepared whipped cream into the cream cheese mixture. Mix the melted butter and crushed Oreos to make the base. Spoon the mixture into a cocktail glass and pipe in the cheesecake mixture.

Top with separated whipped cream and chocolate shavings.