Kerrygold USA, Homemade strawberry #cheesecake

  • kerrygoldusaHomemade strawberry #cheesecake spread on top of buttery brioche toast. The perfect way to change up your #breakfast routine or add a sweet treat to Sunday #brunch. #Kerrygold

    2 slices of brioche bread (1″+ thick)
    3 tablespoons Kerrygold Salted Butter
    1 teaspoon granulated sugar
    1/4 cup whipped cream cheese
    1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)
    1/4 teaspoon orange zest (or orange blossom water)
    1/2 cup sliced strawberries
    Coarse sugar, optional
    Preheat a skillet over medium heat.
    Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.
    Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.
    In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.
    Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it’s optional.
  • switchbackkitchenYum!
  • coastiekitchen@makinitmobetta
  • hezzidThese look amazing
  • skippingawayYum🍓

Spiced Pumpkin Cheesecake


About This Dish

By Enrique Gili

November 15, 2015, 2:12 p.m.

The end of the harvest season means pumpkin and all things pumpkin-flavored are having a moment in the sun. So why not splurge on a dessert that brings that flavor to your table? Spiced pumpkin cheesecake merges two classics into one flavorful dessert.

In a break from the norm, I used a cast-iron skillet rather than a spring-form pan to bake this dessert. Why? Skillets tend to heat food evenly, so the cracking that often mars the surface of cheesecake is less likely to occur. Plus, the rustic presentation is appealing for a casual dinner without being too fussy.

By using reduced fat cream cheese and eschewing heavy cream as ingredients, this cheesecake contains about half the calories but still tastes rich — so much so that a small wedge of this dense cheesecake is all you need for dessert, with or without the bourbon pecan topping.

Prep Time

1 hour

Total Time

2 hours


1 pie

  1. 1 large mixing bowl
  2. 9-inch cast iron skillet
  3. Saucepan or skillet
  4. Food processor
  5. Wooden spoon or rubber spatula
  6. Wire rack or cutting board
  • 20 ginger snap cookies (about 1.5 cups)
  • 4 tablespoons cold unsalted butter, melted
  • 1 ounce white cane sugar
  • 1 teaspoon ground ginger
  • 24 ounces light cream cheese at room temperature
  • 3/4 cup white cane sugar
  • 1 15 oz. can pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 4 eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1 ounce bourbon
  • 1 cup pecan halves
  • 1 ounce brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
Cooking Directions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Break ginger snaps into pieces and pulse in a food processor until ground fine. Add melted butter, sugar and ginger. Pulse a few more times until the ingredients are combined. Then press mixture into the bottom of 9-inch skillet and along sides. Place skillet on middle rack and bake for 10 minutes. Remove skillet from oven and set aside to cool.
  3. Meanwhile, make cheesecake batter. In a mixing bowl, combine cream cheese with sugar and stir ingredients until peaks form, about 2 minutes. Then add pumpkin puree and stir until blended, about 2 minutes. Sprinkle spices into mixing bowl, stirring as you go, about 1 minute. Then crack eggs one by one into bowl stirring whites and yolks into the batter. Lastly, add flour and vanilla extract and stir again.
  4. Pour batter onto piecrust. Place skillet on the center rack and bake for 40 minutes. The edges of the cheesecake should be firm while the center is jiggly. Close oven, turn off heat and allow cheesecake to cool inside oven for at least one hour. Then, place cheesecake on counter atop wire rack until handle of skillet is warm to the touch and then refrigerate overnight.
  5. For the topping, melt butter in saucepan. Then add bourbon, moving pan side-to-side to combine. Place pecan halves in pan and toast until fragrant, stirring frequently to avoid burning, about 5 minutes. Then add sugar, cinnamon and salt and stir to ensure an even coating. Remove from heat and allow pecans to cool, about 5 minutes. Add half the pecans to a food processor set to pulse. Whiz a few times until crumbled. Sprinkle pecan halves and bits on cheesecake, plate and serve. Save the remaining pecans for snacks.

Cashel Blue Mini-Cheesecakes with a Pecan-Pepper Crust


  • Ingredients for crust
  • ¾ cup dry breadcrumbs
  • ½ cup pecan pieces
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons Kerrygold Unsalted Butter, melted
  • Large pinch salt
  • Filling Ingredients
  • 12 oz cream cheese, room temperature
  • 3 tablespoon heavy cream
  • 2 eggs
  • 1 cup Kerrygold Cashel Blue Farmhouse Cheese, crumbled

Preheat oven to 325 ° Fahrenheit

For Crust:

Place breadcrumbs, pecans, pepper and salt in food processor

Pulse until pecans are finely ground

Add butter and pulse a few times until mix begins to come together

Line mini cupcake tins with paper liners

Fill each cup with a teaspoon of crust mix

Press down hard with fingertips or water bottle cap to make a firm, flat layer

Chill tins and make the filling

For Filling:

Using a stand or a hand mixture, beat cream cheese and cream together until smooth  Note: Cream cheese must be room temperature or mixture will be lumpy

Add egg, beat until fully incorporated, add second egg, beating until fully incorporated

Once mixture is smooth, fold in crumbled Cashel Blue Farmhouse Cheese

Fill cups evenly with cheesecake batter, to about three-fourths full

Bake for 18-20 minutes

Catherine’s Strawberry Cheesecake


Cheesecake with Raspberry Coulis

dgold cheesecake mar 16

We all love tucking into a nice Cheescake and our Cheesecake with Raspberry Coulis does not disappoint.



  • 200g digestive biscuits
  • 100ml single cream
  • 50g icing sugar
  • 500g mascarpone
  • 50g melted Dairygold
  • 2 limes (untreated)

Raspberry Coulis

  • 500g raspberries
  • A few drops of lemon juice
  • 150g caster sugar



Break the biscuits and mix them with the Dairygold in a bowl or a food processor.

Spread this crumb mixture over the base of the tin.

Zest and juice the limes.

Whip the mascarpone, single cream, icing sugar and lime zest and juice in a bowl with a whisk.

Using a spatula, spread this mixture on top of the crumb base.

Chill for at least 2 hours.

Raspberry Coulis

Wash the raspberries.

Blend the raspberries and caster sugar together.

Add a few drops of lemon juice. Blend for 1 minute.

Taste the coulis and add a little sugar, if necessary.

Pass the coulis through a sieve to remove the pips.

Store in the fridge.

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White Chocolate & Raspberry Cheesecake



  • 180g ginger nut biscuits
  • 50g Irish butter, melted
  • 400g good quality cream cheese
  • 60g caster sugar
  • 1/2 lemon, zested & juiced
  • 300g good quality white chocolate, chopped
  • 300ml Glenisk Organic cream, stiffly whipped
  • 250g fresh raspberries
  • Fresh mint, to garnish


  1. Crush the biscuits in a plastic bag with a rolling pin, until they resemble breadcrumbs.
  2. Stir the melted butter thoroughly into the biscuits. Press into the base of a greased 20cm springform tin (or loose bottom cake tin) and chill in the fridge for 10 mins until the base is slightly hardened.
  3. Using an electric whisk, beat together the cream cheese, sugar, lemon zest and juice, until smooth.
  4. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water.  Once melted, slowly pour the chocolate into the beaten ingredients, whisking as you do so. Fold in the whipped cream.
  5. To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the cream filling over. Repeat with the remaining raspberries and filling and level the top with the back of a spoon.
  6. Leave to chill in the fridge for 4 hours or overnight.
  7. Serve garnished with fresh mint leaves.