Lemon & Poppy Seed Loaf Cake with Cream Cheese Icing

Zesty Lemon & Poppy Seed ‘Bake in the Box’ Loaf Cake with a Lemon Cream Cheese Icing. This scrumptiously easy loaf cake by Dr. Oetker is perfect for a last minute pudding or an emergency sweet fix.

Lemon & poppy seed loaf cake

Dr. Oetker sent me over their three new ‘Bake in the Box’ loaf cake mixes, Double Chocolate, Lemon & Poppy Seed and Banana & Choc Chip. I absolutely love the concept of having no washing up, you simply add the sachet contents and milk into the cardboard container, mix it up and bake in the box.

I decided to share with you the Lemon & Poppy Seed Loaf Cake and how you can easily dress up these box loaves for the wow factor, cheaply and with no special kitchen equipment. I did my usual thing and gave it a cheesy addition for extra flavour and texture.

The last time I made a box cake was over six years ago and I honestly can’t remember what it tasted like. Sceptical of how good it was going to be, I was delighted to be met by a light and fluffy sponge that tasted like actual lemons. The soft cheese icing I made to go with it added a depth of flavour that really brought out the intensity of the cake.

Now I know box or packet mixes aren’t for everyone, but these are perfect for storing in your cupboard for emergency cake fixes or for aspiring bakers who don’t have all the gear. Dr. Oetker’s mission with this new range is to make home baking available to everyone.

I have built up my baking utensils over the last three years and I often forget that not everyone has a whisk let alone a stand mixer. All you need to make this cake is very basic kitchen items such as, a fork, sharp knife and wire cooling rack. For the cream cheese icing I paired with it (you know I couldn’t not add a cheesy twist), I used a cereal bowl and a piping bag, but you can use a spoon to get the same effect.

Whether you’re a university student baking on a budget or saving up to build your bakeware collection, try out this deliciously moist Lemon & Poppy Seed Loaf Cake recipe with an added punch of citrus from the Cream Cheese Icing.


Loaf Cake

Cream Cheese Icing

  • Juice of one lemon
  • 100 grams of soft cheese
  • 75 grams of icing sugar


Step 1: Preheat oven to 190c / 170c fan / Gas mark 5. Next, rip open the box and empty the contents of the sachet directly into the box.

Step 2: Pour the milk into the box, use a fork to stir together until smooth, making sure there are no pesky lumps left. Pop the box straight into the oven for 10 minutes.

Step 3: Remove from the oven and slice a 1cm deep line lengthways through the centre of the cake with a sharp knife. Place the cake back in the oven for 20-25 minutes *or until an inserted skewer comes out clean.

Step 4: Once cool, run a sharp knife between the cake and the sides of the box, then unfold the corner flaps and fold down sides. Run a knife between the base of the cake and the box to remove the cake.

Step 5: Combine the lemon juice, icing sugar and cream cheese in a mixing bowl, stir until the lumps have gone. Pour into a piping bag, snip of the end and drizzle all over the cake. Finish with a garnish of fresh lemons and enjoy.

lemon and poppy seed loaf cake

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.


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


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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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.


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:


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


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


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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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.


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)


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.


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.


B x

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bakewell cheesecake tart

White chocolate and raspberry cheesecake topped with etonmess

Eton Mess Cheesecake

Aka the travelling cheesecake! A delightfully creamy White Chocolate and Raspberry Cheesecake topped with a Raspberry Eton Mess and Whipped Cream! This Eton Mess Cheesecake recipe is perfect for a summer garden party! 😋

White Chocolate Cheesecake topped with Eton Mess

I’m quite renowned in my family for making superb cheesecakes. However, with great power comes great responsibility! I’m no longer allowed to turn up to a family do without one, otherwise I’m sent packing. The last time I went to visit was no exception, due to prior arrangements we were making a flying visit for my uncles (rainy) garden party. Despite him living billions of miles away, deep in the valleys of Wales, I was still expected to turn up with one.

I decided to make this mouth-watering Eton Mess Cheesecake (two puds in one, I’m so very sneaky!!) As we were only stopping for one night, I had to make it the evening before we embarked on our journey to Carmarthen, to ensure it was set in time.

Due to some miracle, it made it there in one piece and was still edible. It was even branded as, “the best cheesecake” a self-confessed cheesecake connoisseur had ever tried.

If you go to bed at night, often dreaming of smooth chocolate cheesecakes with a hint of raspberry and gooey, creamy meringues then this simple cheesecake recipe is perfect for you and the guests you’re trying to impress.

The blue lady bird freezer bag contains the cheesecake! The blue lady bird freezer bag contains the cheesecake!

I don’t advise you to inflict this sort of stress on yourself but if you are planning on taking your Eton Mess Cheesecake on a three hour journey you will need an 8 inch loose bottom tin, one plastic cake box, a large freezer bag and a shed load of frozen ice packs. Oh and.. a thick coat, woolly hat and a scarf because you will also need the air-con on freezing.


For base:

  • 200g of digestive biscuits
  • 90g unsalted butter, melted

For filling:

  • 300g white chocolate, melted
  • 300ml double cream, chilled
  • 400g soft/cream cheese
  • 50g icing sugar
  • 1tsp vanilla extract
  • 1/2 punnet of raspberries

For decoration:

  • 300ml double cream, chilled
  • 1tbs of caster sugar
  • 1/2 punnet of raspberries
  • Raspberry coulis
  • 55g of caster sugar
  • 55g of icing sugar
  • 2 egg whites


Step 1: Bash biscuits into a fine crumb with the end of a rolling-pin, then mix in the melted butter. Pour into a lined tin and press the mixture down with the back of a soup spoon. Place in the fridge to chill whilst you make the mix 😋

Step 2: Melt the white chocolate gently over a double boiler. Once melted remove from the heat and set a side to cool down.

Step 3: Using an electric whisk, whip the chilled double cream in a large mixing bowl, until it forms soft peaks. In the same bowl fold in the icing sugar.

Step 4: Drain away any excess water from the cream cheese. Then add the cream cheese and vanilla extract to the sweet whipped cream and mix together.


Step 5: Finally add the chilled melted chocolate and raspberries to the creamy cheese mix and stir together quickly.

Step 6: Remove the biscuit base from the fridge and pour in the fruity chocolate cheesecake mix. Set the cheesecake in the fridge for four hours or over night!


Step 7: Now it’s time to make the meringues! Pre-heat your oven to 100C for a fan oven or, 110C for a conventional over or, 1/4 for a gas oven. Separate the eggs whites from the yolk and discard the yolk (or cook them for your dog). Place the egg whites in a mixing bowl (not plastic). Using an electric whisk beat the eggs on a medium speed, until they are white and fluffy and form stiff peaks when the whisk is lifted.


Step 8:  Turn the speed up on you your electric whisk and start to add the caster sugar, a dessertspoonful at a time. Leave a 3-4 second gap between each spoonful. When the mix is ready it should look thick and glossy.


Step 9:  Sift a third of the icing sugar over the mixture, then gently fold it in with a spatula. Continue adding the sifted icing sugar a third at a time and fold into the mixture.


Step 10: Scoop heaped dessertspoons of the mix and make rough rounds on a lined baking tray. Bake for 1 1/2 – 1 3/4 hours in a fan oven, 1 1/4 hours in a conventional or gas oven. Once the time is up turn the oven off and leave the meringues in to cool with the oven.


Step 11: Once the cheesecake has set and the meringues have cooled it is time to decorate. In a large mixing bowl pour in the chilled double cream and tablespoon of caster sugar. Using an electric whisk, whip the cream until it forms stiff peaks. Use half of the whipped cream to pipe around the edge of the top of the cheesecake. Next add the raspberries (leave a few to decorate the top), and broken up meringue (again leave one to crush and decorate the top with) to the rest of the whipped cream, mix all together. Place the Eton Mess in the middle of the cheesecake, top with more meringue, raspberries and a drizzle of raspberry coulis.

I hope you enjoy this deliciously impressive Eton Mess Cheesecake.

Eton mess

Enjoy 😘

 B x

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White Chocolate and Raspberry Cheesecake topped with Raspberry Eton Mess, Whipped Cream and Raspberry Coulis