Country superstar Martina McBride has brand new cookbook called Martina’s Kitchen Mix: My Recipe Playlist for Real Life. Usually I don’t do cookbook reviews here on the blog, but this one is a bit nostalgic for me!
I was born in 1985, which means that I really grew up in the 90s. We listened to nothing but country music, so my celebrity role models were women like Reba McEntire, Trisha Yearwood, Faith Hill, and… of course… Martina McBride. If you’ve never belted out Independence Day you have never really lived.
Disclosure: I was sent a free copy of this cookbook to review.
Martina’s cookbook is filled with winning recipes. They are all fairly simple to make, with no complicated ingredients or processes, but also have unique twists so they are a little something special. I love the personality in this book. It isn’t just a collection of recipes, but also filled with interesting tidbits about Martina and her family. In other words, it is fun to read, which is not super common with cookbooks.
The cookbook also has “don’t knock it ’till you try it” recipes – dishes that Martina and her family love even though they do not sound like they’d be good. I had to laugh, because one of the recipes she included has bananas and mayonnaise (barf) which my husband LOVES. Jeffrey’s been making them as long as I can remember, and didn’t even realize they were weird until we started dating. He’s a southern boy and loves his banana sandwiches! (again, barf… sorry Jeffrey and Martina, I just can’t get on board with that one!)
I’ve been cooking my way through this book, and wanted to share a recipe with you today for one of my favorites. Cherry cheesecake is nothing new, but add chocolate and you have something special. Oh and the crust? Biscoff. YUM! I devour biscoff cookies whenever they are in the house. If you’re having a hard time finding them, look near the International section in your grocery store, where you might find tim tams and lady fingers.
Here’s the printable recipe for these yummy cheesecakes! Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust
This cheesecake is fun (who doesn’t want their own personal portion of heaven?), rich, decadent, and delicious. And it is just as good (or maybe even better) the next day—so feel free to prepare it a day ahead.
- 20 Biscoff cookies (such as Lotus)
- 2 Tablespoons sugar
- 3 Tablepoons butter melted
- 1 cup dark chocolate chips
- 16 ounces cream cheese softened
- 1/2 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
- 12 ounces frozen dark sweet pitted cherries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange liqueur (such as Grand Marneir) or orange juice
- 1/8 teaspoon kosher salt
- whipped cream for topping, if desired
Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or just until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
Top each serving with a layer of whipped cream and the Cherry Topping to serve.
Recipe Notesad lib: Change the flavor of this cheesecake by using gingersnaps in place of Biscoff cookies. Omit the chocolate chips (or not) and top with Cranberry Orange Relish (page 253 of Martina's cookbook).
If you love cheesecake, here are a few more yummy cheesecake recipes to try out:
Latest posts by Allison (see all)
- Easy Vegan Brownies #EarthDayRecipes - April 22, 2019
- Honey Maple Chocolate Granola - April 10, 2019
- The PinterTest Kitchen is Now…. TRIPLE CHOCOLATE KITCHEN! - March 28, 2019