Althorp Food & Drink Festival Review

When my mum and I realised neither of us had plans last Saturday, we organised a boozy brunch at an undecided location. Due to my boyfriend studying for his final year exams I didn’t have a Saturday filled with adventure (*watching Line of Duty back to back) and my mum was not being the socialite she usually is on the weekend.

Our wish for a Prosecco filled destination was Fisher&Paykel’s command. An email late last week landed in my inbox inviting me and a plus one to a Food & Booze festival a mere 30 minutes away from my humble abode.

We hadn’t envisioned our girly day out would land us in the picturesque grounds of Althorp House, eating & drinking locally produced products. But we were very very pleased it did!

ALTHORP FOOD & DRINK STORY

Surprisingly we didn’t head straight for the Prosecco Van, we mutually agreed lining our stomach’s first was for the best as it was only 11am! We tactically decided to share a small portion of paella, allowing ourselves to save room for other delights we were bound to find on our mooch around the stalls.

On our route to the Fizz76 Van we made a slight detour around one of the inside marquees, full of independent stalls selling goods from Northamptonshire & local counties. We sampled lots of goodies where we fibbed, “Oh yes will be back later to buy some”. However, I did splash out on some rather delicious Macarons from Maison des Macarons.

When the clock struck 12 we were stood sipping Prosecco, with a dash of limoncello for me & a drop of cassis for my mum, at the cute Fizz 76 van. Then we carried on our venture around the festival a little more frivolously.

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TIPSY BECKY’S ALTHORP HAUL

The Biscuiter:

The alcohol munchies kicked in after my glass of bubbles and I let loose in the second indoor marquee. As soon as I walked in the enterance of the tent I spotted a viral Instagram baking trend, Cactus Macarons 🌵. My friend absolutely adores everything green, especially cacti, so I couldn’t not pick one up for her! She has now scanned The Biscuiter’s website and wants to buy everything.

Cacti Macarons

Beki’s Brownies:

Next I spotted Beki’s Brownies, who I had seen on Althorp Food & Drink Festival’s Twitter the day before! She makes incredible flavour combinations that I had never even imagined in a brownie, for example rhubarb & custard, as well as your classics, like Oreo Brownies which I opted for. I also picked up a White Choclate & Raspberry Brownie for my Step Dad because I’m nice like that 💁🏻

Beki's Brownies

The Lotus Bakery:

I then purchased a sausage roll from The Lotus Bakery because I got a bit peckish. Clearly drunk Becky arrived because she took a photo of all the beautiful cakes on this stall but not one of the sausage rolls 😂. I have gotten in touch with drunk Becky since and she said she’d love another one if I was offering.

The Wonder Kitchen:

We spotted the pink cupcake van at the beginning of the day, and once a little tipsy, I demanded that we went back to buy a box of the gorgeous cupcakes (after my photo shoot with the van.) They were delicious, but nobody can beat my mum’s!

They really picked a glorious weekend to host such an event, although a tad drizzly at times the weather was near perfect for an outdoor festival in May. I would like to thank Fisher&Paykel for inviting me to the festival to blog about my experience. Of course all opinions expressed are all mine, and not that of the brand’s!

Fluffy American Pancakes with vanilla cheesecake

American Style Pancakes ft. Cheesecake

These fluffy American Pancakes sandwiched together with a sweet Vanilla Cheesecake, served with fresh Raspberries, Strawberries and Bananas are the ultimate thick pancake recipe with a deliciously cheesy twist that’s perfect for Pancake Day!

Light and fluffy Stacked American Pancakes served with fresh fruit & Vanilla Cheesecake

Ahh pancake day, the one day of the year it’s acceptable to have a stack of sugar for breakfast, lunch and dinner! I hold the family record of eating eight in one sitting (yes I was a chubby kid!) Pancakes have been a Saturday breakfast treat since I was a child, the only way my gran would coerce me out of bed at the crack of dawn was with the sweet promise of crepes.

For the past month or so, my boyfriend has been using the same trick, “Come walk the dogs with me and I’ll cook you pancakes.” Works like a charm every time (well maybe not every time 😉)

As we’ve been living off crepes most weekends recently I had this cheesecake crepe recipe all figured out! That was until my boyfriend took me for brunch at The Book Club in London which is renowned for its American Pancakes. I’ve never been a big fan of thick Pancakes but when you’re eating at a cafe known for its pillowy pancake you’ve got to indulge them.

The Book Club Pancakes

The Book Club Pancakes

AND BOY WAS I PLEASED I DID! Now all I want is big, thick, fluffy pancakes dripping in naughty toppings and fresh fruit rather than your plain Jane sugar and lemon crepes! So this weekend I’ve lived off American Pancakes and added a very naughty cheesy twist that I couldn’t wait to share with you!

To make these ultra naughty pancakes you will need, two mixing bowls, a whisk, a ladle and a flipper (spatula).

Ingredients 

For American Pancakes:

  • 300 ml of milk
  • 2 eggs
  • 200 grams of self-raising flour, sieved
  • 1 1/2 tsp of baking powder
  • 1 tsp of sugar
  • 1 tsp of vanilla

For topping:

  • chopped banana
  • chopped strawberries
  • handful of raspberries
  • 200 grams of soft cheese, chilled
  • 5 tbsp of icing sugar
  • 1 tsp of vanilla
  • 4 fl oz of double cream, chilled

Method

Step 1: Add all the pancake ingredients into a large mixing bowl, and whisk until smooth. Pour a teaspoon of oil into a frying pan and place over a medium heat. When the pan is hot pour half a ladle of the pancake batter into the frying pan. Cook until bubbles start to form, then flip the pancake. Cook until golden brown on both sides!  Repeat until all the mix has gone. Leave to cool whilst you make the cheesecake topping.

Step 2: In a clean mixing bowl whisk together the soft cheese, icing sugar and vanilla. Next pour in the chilled double cream and whip until thick enough to hold its shape.

Step 3: Top each pancake with a good helping of the vanilla cheesecake mix and fresh fruit then enjoy!

Cheesecake PancakesOLYMPUS DIGITAL CAMERA

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Prosecco Cheesecake

A beautifully simple No-Bake Vanilla Cheesecake riddled with Prosecco soaked Strawberries & Raspberries, topped with Vanilla Whipped Cream & edible pearls. Whether you’re celebrating Galentine’s Day with your Girl Band or Valentine’s with your one true love, make sure you share a slice of Prosecco Cheesecake! 

Strawberry & Raspberry Prosecco Cheesecake

You can thank my boyfriend for this genius creation. I was struggling to think of the perfect cheesecake for my mum’s 50th birthday, when he suggested I made her favourite tipple into a creamy no-bake!

Last summer we were both obsessed with gummy bears soaked in Prosecco (absolutely boozalicious, I highly recommend you make some), which gave me the idea to soak the berries. For the “fizz” I added a genourous helping of popping candy to the buttery biscuit base (did I just make you think of Gregg Wallace?) which you can find in the baking section in Tesco or on amazon!

Show your nearest and dearest how much you love them this Valentine’s, by creating this simple but beautiful Prosecco Cheesecake. You will need, an 8 inch tin, two piping bags, a mixer / whisk, a Wilton 1m star nozzle and a spatula.

Ingredients

For base:

  • 200 grams of digestive biscuits
  • 75 grams of unsalted butter, melted
  • 2 tbsp of popping candy

For filling:

  • 400 grams of soft/cream cheese, chilled
  • 175 grams of caster sugar
  • 1 tsp of vanilla
  • 175 grams of crème fraiche, chilled
  • 450 ml of double cream, chilled

For boozy fruit:

  • 200 grams of strawberries
  • 200 grams of raspberries
  • Bottle of prosecco

For decoration:

  • 200 ml of double cream, chilled
  • 1 tsp of vanilla
  • 1 tbsp of icing sugar
  • Pink pearl sprinkles
  • Pearl sprinkles
  • Pink sprinkles

Method

Step 1: 24 hours before you want to make the cheesecake, pour the Prosecco over the strawberries and raspberries in a large mixing bowl. Make sure the fruit is completely covered in the Prosecco. There will probs be a glass or two left over for you to drink. Pop cling film over the top of the bowl and place in the fridge for 24 hours.

Prosecco soaked raspberries & strawberries

Step 2: Place the digestives in a food processor and blitz until they resemble a fine crumb. Next pour in the melted butter, and give it another good wizz until thoroughly  combined. Tip in the popping candy & stir together using a spatula. Pour the buttery popping biscuit mix into a well lined loose bottom tin, using the back of a soup spoon to pack the biscuits down.

Step 3: Drain the fruit that has been soaked in Prosecco for 24 hours and place on kitchen roll. Pat the strawberries dry, using a dry piece of kitchen roll. If your strawberries are big cut them into thick slices, if they are small cut them in half. Place the inside of the strawberry against the tin. Put the tin in the fridge whilst you make the cheesecake filling.

Step 4: In a mixer, whisk together the soft cheese, caster sugar and vanilla on a medium speed. Then pour in the chilled creme fraiche and double cream, whisk on a medium-high speed until the mixture is thick enough to hold its shape.

Step 5: Scoop some of the cheesecake mix into a piping bag and pipe around all of strawberries. Then pour the drained raspberries into the rest of the cheesecake mix and fold together. Tip the filling into the tin, and level the top of the cheesecake using a spatula. Pop back in the fridge for 5 hours or overnight.

Step 6: Once the cheesecake has set, pour the double cream, vanilla and icing sugar into a mixer, on a medium speed whip the cream until it forms stiff peaks. Spoon the whipped cream into a piping bag with a Wilton 1m nozzle (or any star nozzle you own!). Pipe the cream in upward swirls around the cheesecake. Sprinkle your pink and pearl edible beads all over your piped cream (and probably the floor).

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Raspberry Cheesecake Creme Brûlée

Creme Brûlée Cheesecake

Individual creamy No-Bake Raspberry and Vanilla Cheesecakes topped with Caramelised Sugar & Fresh Raspberries. A super quick Mini Creme Brûlée Cheesecake recipe perfect for a mid week treat!

Individual Raspberry Creme Brûlée Cheesecakes

My parents have jetted off to New Zealand for three weeks, which means I can’t justify making an entire cheesecake just for me! But I’ve still got cheesecake needs!

Me and my boyfriend have been obsessing over Creme Brûlée recently, something about the smell of burnt sugar really gets our taste buds going. They are the perfect individual pudding which gave me the idea of, Mini Creme Brûlée Cheesecakes! I swapped the usual thick vanilla custard filling for a thin buttery biscuit base topped with a creamy no-bake vanilla and raspberry cheesecake filling and finished it with the classic Creme Brûlée caramelised sugar top.

This recipe makes four small individual portions which is perfect for a small family or a treat for two depending on the size of your pots! I recycled glass ramekins that I’ve acquired from Gü Pots over the years (I knew they would come in handy one day!) You will also need a whisk, spatula, rolling pin and a blow torch.

Ingredients 

For base:

  • 75 grams of digestive biscuits
  • 25 grams of unsalted butter, melted

For filling:

  • 200 grams of soft/cream cheese, chilled
  • 5 tbsp of icing sugar
  • 1 tsp of vanilla
  • 4 fl oz of double cream, chilled
  • 8 raspberries

For decoration:

  • 4 tbsp of golden caster sugar
  • 8 raspberries

Method

Step 1: Place the digestives in a mixing bowl, using your weapon of choice (I opted for a rolling pin), bash the biscuits into a fine crumb. Pour in the melted butter and mix until well combined. Equally distribute the buttery biscuit mix among the four ramekins. Use a teaspoon to pack the biscuits down. Place the pots in the fridge whilst you make the cheesecake filling.

Step 2: Plop the cream cheese, icing sugar and vanilla into a clean mixing bowl, using a spatula beat together. Next pour in the chilled double cream, using either an electric or hand whisk, whip until thick. Remove the pots from the fridge and place two raspberries broken up into the pots. Then equally distribute the cheesey filling between the four pots. Place the cheesecakes in the fridge until you’re ready to serve them.

Step 3: Remove the cheesecakes from the fridge just before you want to serve them. Then sprinkle nearly a tablespoon of golden caster sugar on each of the cheesecakes. Using a kitchen blow torch, burn the sugar all over the top of the cheesecakes. Place a couple of raspberries on top, and serve.

Creme Brûlée Cheesecakes

Raspberry Creme Brûlée Cheesecake

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Toblerone Cheesecake

An indulgent No-Bake Milk Chocolate Toblerone Cheesecake, topped with Toblerone Triangles, Nougat and Salted Caramel. The perfect cheesecake recipe to use up your mound of Christmas chocolate.

Toblerone Chocolate cheesecake

If you can’t stand the sight of the new Toblerone bars or like me you received an excessive amount of chocolate at Christmas, then why not melt them down and turn it into a delicious cheesecake that you can share with friends.

As soon as I spotted the TWO Toblerones my mum put in mine and Spencer’s Santa sack, I immediately burrowed them away. I had planned to make a Toblerone Cheesecake over the Christmas period but didn’t have the time, but thought it would make the perfect blog post for “using up Christmas chocolate” (not sure anyone actually ever has leftover chocolate, I just purely wanted to make a Toblerone Cheesecake and thought this would be a good excuse 😂).

I was going to make my own nougat but I couldn’t find rice paper in my local Tesco or Waitrose. However, I did find Barrett’s Jumbo soft Raspbery & Vanilla flavoured Nougat in Tesco which was a steal at 59p. I decided to decorate this cheesecake in the same simple yet effective style as my No-Bake Maltesers Cheesecake recipe (throw loads of stuff on top and smother it in caramel 👀).

This Toblerone cheesecake is very easy to recreate, the only real skill you need is stacking for the decoration (this took me a couple of attempts to get a sturdy structure). You will need a lined six inch tin (or an 8 inch tin but it won’t be as deep), a mixing bowl, spatula, food processor, 1 piping bag, and a knife.

Ingredients

For base: 

  • 250 grams of chocolate digestives
  • 75 grams of unsalted butter, melted

For filling:

  • 400 grams of soft / cream cheese, room temperature
  • 175 grams of Toblerone, melted
  • 125 grams of milk chocolate, melted
  • 50 grams of icing sugar
  • 300ml double cream, chilled

For decoration:

Method

Step 1: Pop the chocolate biscuits in a food processor and give them a good wizz until they resemble a fine crumb. Then add the melted butter and give them another wizz. Pour the buttery biscuit mix into your lined tin, using a soup spoon press the biscuits into an even layer. Place the tin in the fridge whilst you make the cheesecake filling.

Step 2: Melt the Toblerone and milk chocolate gently over a double boiler, once completely melted remove from the heat and set aside. In a large mixing bowl using a spatula, beat the soft cheese and icing sugar together until it is completely combined. Then add the melted chocolate, and mix together quickly, using the spatula again.

Step 3: Pour the double cream into the chocolate cheesey mix, using the spatula to stir together until it thickens. If it doesn’t seem to be thickening use an electric whisk to help it along. Remove the tin from the fridge, pour in the Toblerone cheesecake filling, use a spatula to level out the top. Pop the tin back into the fridge for 4 hours or overnight.

Step 4: Once the cheesecake has set, remove it from the tin and place on a plate. Chop the Toblerone into its triangles and cut the nougat into pink and white squares. Pile the on top of the cheesecake. Place the carnations caramel and salt in a heat proof bowl and microwave for 10 seconds, pour it into a piping bag, snip off the end and drizzle all over the cheesecake.

Voila, a super simple No-Bake Toblerone Cheesecake drizzled in caramel sauce! Remember to tag me on social media if you recreate and follow me on the following platforms for more delicious goods:

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Baileys cheesecake with Maltesers and raspberries

Maltesers & Baileys Cheesecake

A creamy No-Bake Baileys Cheesecake riddled with Maltesers, topped with fresh Raspberries, more Maltesers and a drizzle of Caramel for good measure. This Baileys and Maltesers Cheesecake is the perfect Christmas Party Showstopper.

No-bake Baileys Cheesecake riddled with Maltesers, and finished with a good helping of more Maltesers, Raspberries and a drizzle of caramel.

The second cheesecake in my series of ‘Christmas Centre Piece Cheesecakes’ had to be a Baileys Cheesecake! For me Baileys is the ultimate Christmas drink, as soon as you see the bottle in the fridge you know Christmas will be shortly following.

Last year, I made several Baileys Cheesecakes over the festive period, my first having a little too much Baileys in, which resulted in a cheesey Baileys puddle. You’ll be happy to know that I have successfully got the balance right since 😂.

This year I wanted to make something a bit different, but still wanted that naughty creamy whiskey punch. I don’t know when I had the light bulb moment of adding Maltesers and raspberries to the filling and for decoration, but I do know its a match made in heaven.

I’ve made this Cheesecake twice in the past 2 weeks and I’ve already been asked if I will make another one for Christmas Eve (no rest for the wicked). The most recent one I made converted two baileys haters, so you know it will be loved by all at a festive gathering.

For this recipe I use either my 6inch loose bottom tin, which makes the cheesecake deeper (as seen in the photo below), or my 8inch loose bottom tin, not quite as towering but easier for a bigger gathering and still as impressive (photo above.) You will also need a piping bag, whisk/mixer, rolling pin (or other heavy item to bash the Maltesers) and food processor.

No bake Baileys cheesecake with Maltesers and raspberries

Ingredients

For base:

  • 300 grams of chocolate digestives, crushed
  • 90 grams of unsalted butter, melted

For filling:

  • 400 grams of soft / cream cheese, chilled
  • 100 grams of icing sugar
  • 50 ml of baileys, chilled
  • 1 tsp of vanilla
  • 100 grams of crème fraiche, chilled
  • 300 ml of double cream, chilled
  • 195 grams of Maltesers, crushed

For decoration:

  • 1 tbsp of caramel
  • 50 grams raspberries
  • 121 grams of Maltesers

Method

Step 1: Normally I use a food processor to crush my biscuits, but my lovely assistant (boyfriend) is chief biscuit basher when he visits. His weapon of choice is a large zip lock bag and a rolling pin. He pops the digestives in the bag, zip locks it shut and gives them a good ol bash until the biscuits resemble a fine crumb. Then pours the biscuit crumb into a large mixing bowl and stirs in the melted butter. But my method is a lot quicker! Just pop the biscuit in the food processor give them a good wizz, add the butter and give it another good wizz and ta dah, no achey arm.

Step 2: Tip the buttery biscuit mix into a well lined loose bottom tin. Using the back of a soup spoon press the biscuits down into an even layer. Then pop the tin in the fridge whilst you make the Baileys & Maltesers filling.

Step 3: Pop the soft cheese, vanilla and icing sugar into a mixer. On a low speed, mix the ingredients together using the whisk attachment. Then add the baileys and whisk on a medium speed until combined. Pour in the creme fraiche and double cream, whisk on a medium-high speed until the cheesecake mixture thickens and holds its shape.

Step 4: Partially crush the Maltesers in a large mixing bowl using a rolling pin. I left a few still whole and the majority crushed into a fine Maltesers crumb. Remove the bowl from the mixer and pour the crushed Maltesers into the baileys cheesecake, using a spatula fold together. Remove the tin from the fridge and pour in the cheesecake filling. Use the spatula to level out the cheesecake to leave smooth finish. Place the tin in the fridge for five hours or over night.

Step 5: Remove the cheesecake from the tin and place on a plate. Pour the Maltesers and raspberries in a pile on top of the cheesecake. Pour the caramel into a piping bag and drizzle over the top of the cheesecake. Leave in the fridge until you’re ready to serve!

Baileys cheesecake with Maltesers and raspberries

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Cheesecake profiteroles topper with a white chocolate ganache

Cheesecake Profiteroles

Crisp, Golden Profiteroles filled with an easy No-bake Vanilla Cheesecake, topped with a delicious White Chocolate Ganache. Christmas is quickly approaching, so why not impress your family and friends with a cheesy twist on the ultimate sharing pud! 

Easy profiteroles filled with a delicious no-bake vanilla cheesecake topped with a white chocolate ganache

I cannot believe Christmas is in less than two weeks! This year I started my Christmas shopping in November, which is unheard of. In previous years I’ve been known to do it the week running up to the big day (even Christmas Eve – yes I was THAT person). However, times have changed and my Christmas present list now has 18 people on it. The pressure of buying for that amount of people has forced me to be organised.

Not only did I start my Christmas shopping early (so much less stress, I will hopefully remember that next year 😂) I also started testing Christmas Centre Piece Desserts in November too. I’ve made these Cheesecake Profiteroles using Paul Hollywood’s choux pastry recipe 4 times now and I think I’ve cracked it!

My top tip is to be super prepared before starting the choux pastry. I made sure I didn’t miss anything out during the quick process by having everything weighed and measured in separate bowls beforehand. To make this Cheesecake Profiteroles Centre Piece you will need, two baking trays, a medium and a small saucepan, wooden spoon, mixer/whisk, four piping bags and a 1/2cm round nozzle.

Ingredients

For choux pastry:

  • 65 grams of plain flour, sifted
  • pinch of salt
  • 50 grams of unsalted butter, diced
  • 2 large eggs, beaten
  • 120 ml of water

For cheesecake filling:

  • 400 grams of soft/cream cheese, chilled
  • 100 grams of icing sugar
  • 1tsp of vanilla
  • 100 grams of crème fraiche, chilled
  • 300 ml of double cream, chilled
  • pink food colouring

For white chocolate ganache:

  • 150 grams of white chocolate, finely chopped
  • 75ml of double cream
  • pink food colouring
  • 50 grams of white chocolate, melted – for decoration

Method

Step 1: Preheat the oven to 200C. With some extra butter grease two baking trays. Next sift the flour into a bowl and put to one side. Pour the water into a medium size pan with the salt and butter, heat on a low temperature until the butter has melted (don’t let it boil and begin to evaporate).

Step 2: Once the butter has completely melted, quickly bring the mixture to the boil & tip in all the flour. Remove the pan from the heat and beat vigorously with a wooden spoon until it makes a smooth heavy dough. (Try to avoid getting it all over the kitchen flour like a certain person 👀.)

Step 3: Put the pan back on a low heat and beat the dough for a minute with a wooden spoon. When it’s ready it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave until tepid (slightly warm but pretty much cold.)

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Step 4: Beat the eggs in a separate bowl until combined, then gradually beat them into the dough with a wooden spoon, beating well after every little addition (you might not need all the egg.) The dough is ready when it’s very shiny, paste like and falls from a spoon when lightly shaken.

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Step 5: Spoon the pastry into a piping bag with a 1/2cm circular nozzle or simply snip the end of the piping bag off and pipe 14-16 small buns on to the prepared greased trays. Then sprinkle the tray with a few drops of water (not the pastry) and bake in the oven for 15 mins. Then without opening the door drop the temperature to 170C and bake for a further 10 mins or until golden brown and crisp. Remove the tray from the oven make a small hole underneath each of the profiteroles and return to the oven for a further 5 mins. Remove from the oven and leave to cool on a wire rack.

Step 6: Once the profiteroles are completely cooled, place the soft cheese, icing sugar and vanilla into a mixer. Using a whisk attachment, mix on a low speed until completely combined. Add the pink food colouring (make it darker than the shade you want), mix again until the mixture is all pink. Then add the creme fraiche and double cream, whip until thick. Pop the mixture into a piping bag with the metal 1/2cm round nozzle. Pipe the mixture into each profiterole through the hole you made earlier.

Step 7: Make the ganache by finely chopping the white chocolate, then place it into a small bowl. Pour the cream into a small saucepan with a little bit of pink colouring, stirring occasionally, bring to the boil, as soon as it starts to boil remove it from the heat and pour over the white chocolate. Cover the bowl with a plate and leave for 5 mins. Then mix until all lumps of chocolate have melted. When the ganache is thick, pour it into a piping bag, and pipe it on top of the profiteroles. Melt left over white chocolate and drizzle on top. Stack straight away so they set into place.

Cheesecake profiteroles topper with a white chocolate ganache

English cheesecake company

Ferrero Rocher Cheesecake: Review

An assortment of 12 decadent Ferrero Rocher Mini Cheesecakes from the English Cheesecake Company. The perfect Christmas puds delivered straight to your front door!

English cheesecake company

You can only imagine how much I was fan girling when an email from the English Cheesecake Company landed in my inbox, asking me if I would like a box of their Mini Ferrero Rocher Cheesecakes to review! I mean who would ever pass up the opportunity of free cheesecake delivered to their front door!? (Obviously not me 😂)

I decided to have the cheesecakes delivered to my work address so I could suprise my parents when I got home. With a perplexed look on her face my mum said, ‘you haven’t bought these have you?’ Not only was she delighted with the news that they were free (with the mere cost of a review), she was also ecstatic that these Cheesecakes didn’t cause havoc in her kitchen, only a few (licked clean) plates.

I was sceptical as to whether or not they would look as good as they did in the photo on their website, but because they are delivered frozen they arrived in perfect condition. Opening up the packaging felt so luxurious, a nice sturdy box (Ooo I love me some thick cardboard) in which the Cheesecakes were incased in a delicate paper. The only downside was I couldn’t sneakily pinch one at work as I had to wait for them to defrost. This is something you definitely need to consider if you are buying some for an occasion.

English cheesecake company delivery

We took the taste testing pretty seriously, one plate for each of the four different Ferrero Rocher Cheesecake flavours; Chocolate Cheesecake, Vanilla Cheesecake, Praline Frosted Cheesecake Cupcake & Chocolate Frosted Cheesecake Cupcake. When it comes to cheesecakes we are pretty snobby, so we had our best game faces on (they didn’t last long).

Whilst lifting another spoonful of the Chocolate Ferrero Rocher Cheesecake to her lips my mum muttered ‘I was not expecting them to be this good’. We have this preconceived perception on shop bought cheesecake, that it is fluffy, a bit dry and all round crap. (This snobbery only developed once I started making my own cheesecakes.)

Pleasantly surprised at the vanilla and chocolate cheesecakes’ creaminess and not overly sweet base, we moved onto the cheesecake cupcakes. Now this might shock a few of you but I’ve never actually eaten a Cheesecake Cupcake 😱

I have no idea what they are meant to be like, all I know is the English Cheesecake Company’s are dayummm good. Both of the Cheesecake Cupcakes were a moist chocolate sponge containing a creamy baked cheesecake centre. I don’t know about you but I’m feeling 22 it’s not often I come across a chocolate sponge that is both rich in flavour and moist. They were top notch 👌🏼

Both the Chocolate Cheesecake and Praline Frosted Cheesecake Cupcake tasted exactly like a Ferrero Rocher. You’re probably reading this like ‘well aren’t they meant to? Idiot!’ However I have had my fair share of puddings that are purely topped with the ingredient that they are named after. This isn’t a bad thing but for a pudding to actually taste like the name 😍 Now that’s a good un’!

The Vanilla Cheesecake and Chocolate Frosted Cheesecake Cupcake had a more subtle nutty taste. Unlike my mum and I, my stepdad is not keen on rich chocolatey cakes (doesn’t stop him eating them though). The Vanilla Cheesecake was his fave and if I didn’t have to write a review on them we wouldn’t have stood a chance of even having a little taste!

He is also very particular with frosting, he doesn’t like it overly sweet. If he can feel the grains of sugar in your buttercream, he sure as hell will let you know that he doesn’t have a sweet tooth (as he embarks on to his second cake). But, we were all pleased that the frosting on both cakes was smooth (and grain free). I would have been happy if they just sent a box full of frosting, it was delicious.

English cheesecake company

The box of minis contained three of each of the four flavours. Personally I think they would be ideal for a Christmas Party, they’re a delicious twist on the ultimate Christmas Chocolate. A selection of flavours to suit everyone’s preferences (unless you’re allergic to nuts or you don’t like Ferrero Rocher’s).

Who else’s opinion would you trust when it involves Cheesecake? I mean I practically live off the stuff!

Bakewell Cheesecake

An indulgent Almond Cheesecake on top of a layer of raspberry jam, encased in a thin shortcrust pastry finished with a classic Bakewell Tart feather design. This creamy Bakewell Cheesecake is a cheesy twist on a quintessentially British tart!

Almond Bakewell Cheesecake

I’ve been a bit quiet on the ol’blog for sometime! Since my last post, Jammie Dodger Cheesecake, my little old blog has turned one! Can you believe it?! Because I can’t! I would love to know how much cream cheese I’ve gotten through this year 🙈.

Anyway, if you have missed me and my delightful cheesecake creations make sure you follow me on Instagram, Facebook or Twitter where I’ve been posting regular photos of my Great Bristish Bake Off bakes. Each week I’ve recreated one of the three challenges set by Mary and Paul with a cheesey twist 😉.

I was inspired by last weeks technical bake, the classic Bakewell Tart. I returned from Sunny Spain on Monday and started work Tuesday so didn’t have much time to slave away in the kitchen before Wednesday’s airing of the next episode, so I opted for a super easy Bakewell Cheesecake.

Yes that’s right, I cheated! I used just roll pastry for the crust and splashed out on the cheapest finest raspberry jam I could find in Tesco, so the majority of the hard work was already done for me 😝.  You will need one 9 inch tart tin, ceremic baking beads, an electric whisk (I use a stand mixer), Wilton 1m nozzle and three disposable piping bags.

Ingredients 

For the crust

  • I bought Sainsbury’s own brand shortcrust ready rolled pastry (any ready made shortcrust pastry will do)

For filling 

  • Seeded raspberry jam
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 225 grams of soft/cream cheese, drained
  • 90 grams of caster sugar
  • 90 grams of creme fraiche, chilled
  • 250 ml of double cream, chilled

For decoration 

  • 240 grams of white chocolate, melted
  • 1 red food jel colouring
  • left over cheesecake filling
  • Dried raspberry pieces (optional)

Method

Step 1: Preheat your fan oven to 200C. First, grease your tin with unsalted butter. Roll out the pastry on a lightly floured surface until it’s bigger than the tart tin. Place it into the tin leaving a slight pastry overhang, prick the base with a fork. Line the pastry case with baking paper and pour in the baking beads. Cook for 10 mins at 200C then drop the temperature to 180C and cook for a further 10 min. Take it out of the oven to remove the baking beads and paper, then place it back in the oven and cook for 15-20 minutes or until golden! Once the pastry is completely cooked, trim the pastry for a clean edge. *Or follow the instructions on the pastry packet!*

Step 2: Next, spoon a generous helping of raspberry jam onto the base of your pastry case and spread until it’s an even thickness. I used about half a jar of jam but you can use as little or as much as you like! Place in the fridge whilst you make the cheesecake filling.

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Step 3: Now it’s the fun part! Place the soft cheese, caster sugar, vanilla and almond extract into your mixer. Using the whisk attachment, whip on a medium low speed. Once fully combined, pop in the creme fraiche and double cream, whip on a medium high speed until thick enough to hold itself. Place it into a piping bag and spiral it around on top of the jam, use a spatula to spread it evenly. Make sure the pastry crust is a little bit higher than your cheesecake filling. Place the left over cheesecake into a bowl and pop it in the fridge along side the Bakewell cheesecake for 2-3 hours.

Step 4: *If left in the fridge for an extended period of time, the White chocolate topper will set too hard so cutting it, and the cheesecake, will be difficult. So it’s best to make the topper just before serving* Pour most of the melted white chocolate over the top of your cheesecake, spread with a spatula for a smooth finish. Add red food colouring to the remaining white choc until it’s a pastel pink, tip into a piping bag and pipe parallel lines over the white chocolate, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) starting from a different end each time to create the feather design. Then scoop the left over cheesecake into a piping bag with the 1m nozzle and pipe swirls around the edge, finish by sprinkling with dried raspberries. Finally remove it from the tin and serve.

Enjoy!

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bakewell cheesecake tart

Vanilla and raspberry ripple cheesecake with a Jammie dodger biscuit base

Jammie Dodgers Cheesecake

A creamy No-Bake Vanilla and Raspberry Jam Ripple Cheesecake with a Jammie Dodger Base topped with Whipped Cream, Fresh Raspberries and even more Jammie Dodgers. A deliciously fun Jammie Dodgers Cheesecake that will bring back those childhood memories. 

Raspberry ripple cheesecake with a Jammie dodger base

Over the weekend we had family staying, so I wanted to create a scrumptious summer cheesecake that would tickle everyone’s tastebuds. A creamy vanilla cheesecake was definitely on the cards but I wanted to team it up with something more exciting.

What’s more thrilling than the nation’s favourite biscuit?!

When I sink my teeth into a Jammie Dodger, the taste of the sticky raspberry jam and shortcake biscuit transports me back in time to my youth! I’ve not eaten a Jammie Dodger in years and I can safely say I have never purchased a packet (until now)! I presume I will buy them all the time when I have little tots running around, but why as an adult do I not indulge in these yummy biscuits on the reg’ (probably because there is only 8 in a packet😱).

To make this Jammie Dodger Cheesecake for your children (yourself 😉). Joking aside this cheesecake is perfect for everyone and will definitely bring a smile to your eater’s faces. You will need, a lined 6 inch loose bottom tin, food processor, piping bag and Wilton 1m nozzle.

Ingredients

For base:

  • 10 Jammie Dodgers (roughly 150 grams)
  • 75 grams of unsalted butter, melted

For filling:

  • 450 grams of soft / cream cheese
  • 150 grams of icing sugar
  • 1 tsp vanilla
  • 150 grams of creme fraiche, chilled
  • 300 ml of double cream, chilled
  • Raspberry seedless jam
  • 50 grams of raspberries, chopped

For decoration:

  • 200 ml of double cream
  • 2 tbsp of icing sugar
  • 1/2 tsp vanilla
  • mini Jammie Dodgers
  • handful of raspberries

Method

Step 1: Stick the Jammie Dodgers in a food processor and blitz into a fine crumb. Pour in the melted butter and blast again until well combined. Tip the biscuit mix into a lined loose bottom tin, pack the biscuits down using the back of a soup spoon. Place the tin in the fridge whilst you make the cheesecake filling.

Step 2: Remove the bowl from your mixer, scoop in the soft cheese, icing sugar and vanilla. Mix together using a spatula to prevent a cloud of icing sugar engulfing you. Pour in the chilled creme fraiche and double cream, place the bowl back on the mixer, using the whisk attachment whip until thick enough to hold itself.

Step 3: Pour a third of the cheesecake mix over the Jammie dodger base, blob some raspberry jam around and swirl it using a tooth pick, then scatter half the raspberries, repeat this for the second third. Then pour the final third on top and smooth using a spatula. Place in the fridge over night.

Raspberry jam ripple cheesecake with a Jammie dodgers base

Step 4: Once the cheesecake has set whip the cream for the decoration. Place the double cream, vanilla and icing sugar into your mixer, using the whisk attachment whip until thick. Remove the cheesecake from the tin and place on a plate. Plop the whipped cream into a piping bag with the Wilton 1m nozzle, pipe mr whippy style cream round the edge of your cheesecake, scatter a mix of mini Jammie dodgers and raspberries in the centre! 

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Jammie Dodgers Cheesecake! No- bake Vanilla &I Raspberry Jam Ripple Cheesecake