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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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.)

IMG_5317.JPG

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.

img_5323

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

Salted Caramel Popcorn Cheesecake

A super easy No-Bake Salted Caramel Cheesecake topped with caramel sauce and salted caramel popcorn! Perfect for a centre piece at an evening summer dinner party 🍿 

Salted caramel cheesecake topped with salted popcorn and caramel sauce

Unfortunately, for my friends and family there has been a severe cheesecake drought in the Biscuit Bases household for the past month. I’ve had no time recently to get my thing on in the kitchen and rustle up a new cheesecake recipe. The effects have been devastating, my step dad weighs the same as he did three weeks ago and hasn’t been indulging in a cheeky slice of cheesecake for three nights of the week. I know, I know, cruelty to parents, blah blah blah! He’s well fed don’t worry.

Due to good health, I’m back full time at work and seizing the weekends! When I get home from work I bury myself in my bed and recuperate from staring at spreadsheets all day. I spend my weekends in London with my boyfriends and visiting friends. 🚫His kitchen is currently under construction so not much cheesecake magic can happen there without a bit of sawdust, a hard hat and getting in the way of people with hammers🚫

Last week, I was lucky enough to be invited to the Coop’s #ChristmasInJuly event where they displayed their delicious christmas range. When I think of Christmas I think of food, I should probably think about family first but my mind is firmly focused on how many pigs in blankets I can get away with eating! So obviously I was very excited for a mid year, Christmas food warm up.  Their Christmas food range is all about centre pieces which inspired me to make a simple yet delicious cheesecake that would be perfect for a summer dinner party centre piece.

I literally used no skill making this cheesecake unless you count using a tin opener as tekkers (yes the caramel is from a tin, you can use one from a jar or even attempt making your own sauce but I’m not about that life 😂) The popcorn is even out of a bag ready made. You will need a lined 6inch loose bottom tin, a tin opener, an electric whisk or stand mixer and a sauce pan.

Ingredients 

For base:

  • 200 grams of digestive biscuits / graham crackers
  • 75 grams of unsalted butter, melted

For filling:

  • 600 grams of soft / cream cheese
  • 150 grams of caramel
  • 1 tsp vanilla
  • 1 tsp of salt
  • 100 grams of icing sugar
  • 400 ml of double cream

For decoration:

Method

Step1: Place the biscuits in a large mixing bowl or zip lock bag. Use a kitchen tool of your choice (mine is a rolling pin) and bash the biscuits into a fine crumb! Pour in the melted butter and mix together thoroughly. Tip the buttery biscuit mix into the lined tin, using the back of a soup spoon press the biscuits down.

Step 2: Place the soft cheese, vanilla, caramel and salt into your mixer. Mix on a medium speed. Next add the icing sugar, mix on a low speed, use a tea towel to cover your mixer to prevent a cloud of icing sugar taking over your kitchen.

Step 3: Remove the bowl from your mixer, pour in the double cream and give it a good mix with a spatula. Pop the bowl back on the mixer, using the whisk attachment, whip on a medium high speed until thick enough to hold itself. Plop it into the tin over the biscuit base and neatly level the top. Place in the fridge over night.

Step 4: Remove the cheesecake from the tin, place on a plate and pop back in the fridge. In a saucepan heat the caramel and double cream until combined, remove from the heat. Leave it to cool down, then pour the caramel sauce (with salt added) on top, pile the popcorn high, sprinkle the chocolate gold balls on top and serve. 

Enjoy

B 😘

Mini biscoff cookie butter cheesecakes topped with whipped cream

Biscoff Cookie Butter Cheesecakes

Creamy Bitesize No-Bake Lotus Biscoff Biscuit Cheesecakes topped with vanilla whipped cream, drizzled in biscoff cookie butter and finished with a Biscoff crumb. The Ultimate Lotus Biscoff Cookie Butter fix you will ever need!

Mini lotus Biscoff Cookie butter spread cheesecakes

Last week was a busy and exciting week for me, I finally got to meet Erica from Biscuits and Pieces, my boyfriend made a surprise visit, I watched Eurovision with my homies and my best friend returned from her world travels!!!!

In amongst all this fun, I finally made a cheesecake for my work colleagues. Many of you don’t know, unless you’ve seen me moaning on Twitter, I’ve been rather poorly for the last year. But now I’m finally on the mend and getting on with my life 🎉. One big step I’ve recently taken, has been returning back to work, although I’m not back full time yet! I started making cheesecakes as a hobby about 10 months ago and started my blog as a channel of giving me purpose and a distraction from my illness. That meant my work buddies had only ever seen my creations but hadn’t actually tasted them.

I thought I’d make mini bitesize cheesecakes, perfect for transporting to the office and less faff than cutting and dishing out a large cheesecake. And who doesn’t love Biscoff?! Thankfully they went down a treat, and as I only work in a small office, there were six left over. However, by the time I’d got home, the left over Biscoff cheesecakes had all been gobbled up by my sneaky step dad! So, 12 mini cheesecakes lasted a grand total of 8 hours. If that doesn’t scream MAKE ME I don’t know what does.

I have to pre-warn you so you don’t make the same mistake as I did, you might want to buy two jars of Biscoff cookie spread. One for you and one for the cheesecakes, trust me on this one. I learned this after two trips to Tesco because I ate the first Biscoff jar with a spoon. 👀

These were so delicious I made them twice last week! If you want to have a go at making these 12 miniature Biscoff cheesecakes you will need, a loose-based mini bites dessert tin, 3 piping bags and a 2D Wilton nozzle. If you don’t own this marvellous Lakeland tin, you could use a normal muffin tin and small cupcake cases but the amount the mixture makes might vary.

Ingredients 

For base:

  • 14 lotus Biscoff cookies
  • 3 tbsp of unsalted butter

For filling:

  • 150 grams of soft/cream cheese
  • 3 tbsp of icing sugar
  • 4 tbsp of smooth Biscoff cookie butter spread
  • 125 ml double cream
  • 1/2 tsp vanilla extract

For decoration:

  • 125 ml double cream
  • 1 tbsp icing sugar
  • 1/2 tsp of vanilla extract
  • 1 tbsp of smooth Biscoff cookie butter spread, melted
  • 6 Lotus Biscoff cookies, halved
  • 1 Lotus Biscoff cookie, crushed

Step 1: If you are using a similar tin to mine, roughly cut 12 little squares of baking paper and pop in to the bottom of each mould. Next place the lotus Biscoff biscuits into a large mixing bowl, using the end of a rolling pin or tool of your choice, crush the cookies into a fine crumb. Add the melted butter, and mix until thoroughly combined. Use a teaspoon to distribute the crumbed biscuit between 12 of the holes. Using a press or teaspoon, pack the biscuits down.

Step 2: In a clean large mixing bowl, mix the soft cheese, icing sugar and Biscoff cookie butter together, using a spatula. Into the same bowl, using a spatula again, mix in the double cream. If it is too loose, whisk it using an electric whisk until thick. Finally, fold in the vanilla.

Step 3: I find it easier and less messy to pipe the cheesecake into the holes. So scoop the mix into a disposable piping bag, snip off the end and pipe into the 12 holes with Biscoff cookie bases. Place in the fridge for 2-3 hours or until set.

Step 4: Once the cheesecakes are set remove them from the individual moulds. Pour the double cream, icing sugar and vanilla into your mixer, using the whisk attachment whip the cream until thick enough to pipe. Scoop a quarter of the double cream into the piping bag with a 2D nozzle, at a time and pipe like a mr whippy. *If you put it all in the bag at once it becomes over whipped.

Step 5: Pour the melted Biscoff cookie butter into a piping bag, snip the tip of the piping bag off, and drizzle over each of the mini Biscoff cheesecakes. Cut six of the biscuit in half, place a half onto each cheesecake. Crush one lotus cookie into a fine crumb and sprinkle on top of each cheesecake. Keep them in the fridge until you want to eat them. *the Biscoff cookies go soft in the fridge so don’t put them on until you want to serve them.

I hope you enjoy these mini cheesecakes as much as my step dad did!

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Individual sized Biscoff cookie butter Cheesecakes. These adorable mini Biscoff cheesecakes are topped with cream and melted cookie butter

Red velvet cake with a layer of cheesecake

Red Velvet Cheesecake

Red Velvet Cheesecake!! A silky Vanilla Cheesecake sandwiched between two fluffy and moist Red Velvet Cakes, iced in a White Chocolate Cream Cheese Buttercream, topped with a Dark Chocolate Ganache and more Cheesecake.

Red velvet layer cheesecake

I’m sorry I’ve been a bit quiet for the last two weeks, life has been getting in the way! Will you accept my big Red Velvet Cheesecake apology?

This is no ordinary Red Velvet Cheesecake this is a Birthday Red Velvet Cheesecake! The pressure was on this week as it was one of my best friends birthdays 😱! My friends are unfortunately force fed my cheesecakes on a weekly basis, so this one had to be bigger and better than any cheesecake I’ve attempted before!

Birthday Cheesecake

Let’s all take a moment to appreciate her face 😂

I’ve wanted to make a Red Velvet Cheesecake ever since my close friend who is travelling around America posted a picture of a slice from The Cheesecake Factory on her Instagram (I’m so unbelievably jealous). I just needed the perfect opportunity to make such a humongous cake, and I think you’ll all agree that a bestie’s burffffday is the perfect occasion!

Red velvet cheesecake cute

Normally making cakes I get stressed out because it involves the dreaded oven 😖. But, I was totally chilled out making this Red Velvet Cake because I’ve made it numerous times (minus the cheesecake filling). This recipe can be used to make a normal Red Velvet cake with out the Cheesecake layer and will taste just as amazing.

Some useful tips for storing the cake and keeping it lovely and fresh. Some tips may seem obvious such as, it needs to be kept in the fridge because of the Cheesecake layer. To prevent it from drying out in the fridge, keep it in a container or loosely wrap it in cling film once the cake has been cut. Also, use margarine not real butter in the Red Velvet Cake mixture. Using real butter will harden the cake once it’s been kept in the fridge and it won’t remain moist and fluffy (trust me I’ve learnt the hard way).

To make my copycat version (of what I imagine The Cheesecake Factory’s Red Velvet Cheesecake tastes like) you will need, an 8inch loose-bottom tin (if you have more than one that’s perfect!) 3 piping bags, a spatula, pallet knife/ buttercream smoother, and a large star nozzle (I used this).

Ingredients 

For cheesecake layer: 

  • 400 grams of soft/cream cheese
  • 125 grams of icing sugar
  • 1 tsp vanilla extract
  • 350 ml double cream

For red velvet cake:

  • 225 grams of self raising flour
  • 2 tbsp of cocoa powder
  • 1 tsp baking powder
  • 284 ml buttermilk
  • 1/2 tsp extra red sugar flair food colouring
  • 120 grams of stork margarine, room temperature
  • 300 grams of caster sugar
  • 50 grams of dark chocolate, melted
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract

For cream cheese frosting:

  • 200 grams soft/cream cheese, room temperature
  • 75 grams of unsalted butter, softened
  • 2 tsp vanilla extract
  • 350 grams of icing sugar
  • 100 grams of white chocolate

For decoration:

  • 75 ml double cream
  • 100 grams dark chocolate, finely chopped
  • 200 grams soft/cream cheese
  • 2 tbsp caster sugar
  • 1 tsp vanilla
  • 200 double cream
  • red and gold sprinkles

Method

Step 1: First you need to make the cheesecake layer as it needs 4-5 hours to set firm enough to hold a cake layer. Place the cream cheese, icing sugar and vanilla into your mixer, using the whisk attachment mix on a low speed, until thoroughly combined. Next add the double cream, and whisk on a medium-high speed, until the mixture is thick enough to hold itself. Scoop into a lined loose-bottom tin, use a spatula to make it as level as possible. Place in the fridge for 4-5 hours.

Step 2: Once the cheesecake has set preheat your oven to 160C. In a small bowl mix together the buttermilk and extra red food colouring, and set aside. In a separate bowl mix together the cocoa, self raising flour and baking powder, set aside for later.

Step 3: Put the stork margarine and caster sugar into your mixer, use the beater attachment, and mix on a medium-low speed until fluffy. Next, remove the bowl from the mixer, using a spatula add the dark chocolate and mix together quickly. Then, return the bowl to the mixer, add an egg one at a time, mixing on a medium speed. Whilst it’s still mixing add the vanilla.

Step 4: Remove the bowl from the mixer, sieve a third of the dry mix and pour a third of the buttermilk into the bowl at a time, and beat together.

Step 5: If you only have one tin, like I do, you will need to remove the cheesecake from the tin and place on a baking sheet over a flat plate. Weigh out half of the red velvet cake mix, and place into a well greased and lined tin, bake for 30-35 minutes, or until a knife/skewer comes out clean from the centre. Remove the cake from the tin and place on the cooling rack. Repeat this for the second half of the mix.

Step 6: When the cake is completely cooled (and I mean completely cooled), make the cream cheese buttercream. Place the softened butter, cream cheese and vanilla into your mixer, using the beater attachment, beat together on a medium high speed, until thoroughly combined. Remove the bowl from the mixer and fold in the icing sugar a little at a time, using a spatula. Finally add the melted chocolate and stir together quickly, using a spatula. Place in the fridge for 5-10 mins, whilst you assemble the cake.

Step 7: Place one cake on top of the cheesecake and then place your cake board on top of the cake upside down, then flip it over. Place the other cake on the top.

Step 8: I find it easiest to pipe the frosting around the cake, but if you don’t want to use a piping bag you can use a spatula. Use a pallet knife or scraper to smooth the frosting. If you don’t own either of these use a long ruler! Plop the rest of the frosting on top of the cake, use a pallet knife to smooth it round. Place in the fridge whilst you make the ganache and cheesecake topping.

Step 9: To make the ganache, finely chop the chocolate and place into a small bowl. In a small sauce pan, on a medium heat, bring the cream to the boil, remove from the heat and immediately pour over the chopped chocolate. Cover the bowl with a plate and leave for ten minutes. Remove the plate and stir the cream and melted chocolate together until all the lumps have gone. Pour the ganache into a piping bag.

Step 10: Snip the end of the piping bag off and pipe the ganache around the edge of the cheesecake to create a drip effect. Then place the cream cheese, vanilla and sugar into the mixer, mix on a medium speed until thoroughly combined. Next add the double cream and whip until thick enough to pipe and hold shape. Scoop the cheesecake mix into a piping bag with the large star nozzle and pipe large stars all over the top of the red velvet cheesecake. Then go overboard with sprinkles of your choice!

I hope you enjoy this recipe. If you don’t want to go two weeks from hearing from me ever again follow me on:

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Red velvet cheesecake with ganache drip

Enjoy

B x

Strawberry Cheesecake, with a brownie base topped with vanilla whipped cream

Neapolitan Cheesecake

A light and creamy strawberry cheesecake sat on a dark chocolate brownie base, topped with sweet vanilla whipped cream, finished with a generous helping of multicoloured sprinkles and halved strawberries. Creating my take on a Neapolitan Cheesecake.

Brownie topped with Strawberry Cheesecake and Vanilla Whipped Cream

One of my lovely subscribers requested a Neapolitan Cheesecake. First, I had to do a little Google to find out what exactly a Neapolitan Cheesecake was. It originates from the Italian dessert ‘Neapolitan Ice Cream’ which is made up of blocks of chocolate, strawberry and vanilla ice cream. I wanted to make it a little different, so my boyfriend suggested I mixed things up a little and make the chocolate layer a brownie, to which I decided I would make the cheesecake strawberry flavoured and top it with a vanilla whipped cream.

This turned out as one of my best cheesecakes to date. My step dad likes to say he’s not into brownies or any type of chocolate cake (unless it involves white chocolate). As much as he protests ‘brownies don’t do it’ for himit hasn’t stopped him from eating three slices since I served the Neapolitan Cheesecake Brownie after dinner yesterday. So it can’t be that bad?

It would be rude of you not to make this cheesecake, after all strawberry season is upon us! You will need, one 8 inch lined loose-bottom tin, a piping bag and a large 8CS piping nozzle. I have used a stand mixer for this recipe. If you are using a hand mixer when making the cheesecake, whip the double cream, red food colouring and strawberry sauce together in a separate bowl and then fold it into the cheese mixture, this will make life easier!

Ingredients 

For brownie base:

  • 125 grams of unsalted butter, chopped into cubes
  • 100 grams of dark chocolate, broken up
  • 5 tbsp of cocoa powder
  • 3 tbsp of plain flour
  • 1/2 teaspoon of baking powder
  • 180 grams caster sugar
  • 2 large eggs, beaten

Strawberry sauce:

  • 125 grams of strawberries, chopped
  • 100 grams caster sugar
  • 60 ml of water
  • 1 tsp vanilla

For filling:

  • 400 grams of soft/cream cheese, room temperature
  • 75 grams of icing sugar
  • 1/2 tsp of vanilla
  • 200 ml of double cream, chilled
  • 100 ml of strawberry sauce, chilled
  • red food gel colouring (I used the brand Dr. Oetker)
  • 100 grams of chopped strawberries

For decoration:

  • 300 ml double cream, chilled
  • 15 grams icing sugar
  • 1 tsp vanilla
  • multi coloured sprinkles (optional)
  • Halved strawberries to decorate

Method 

Step 1: Preheat your oven to 180C/350F/Gas mark 4. Melt the butter and chocolate over a gentle heat, using the double boiler method. Make sure the water is not touching the bottom of your bowl otherwise you’ll burn your chocolate. Once it is melted set it a side to cool.

Step 2: Sift the flour, cocoa and baking powder into your stand mixer bowl. Then add the sugar and stir together.

Step 3: Pour the melted chocolate mix into the same bowl as the dry ingredients. Mix on a medium speed until thoroughly combined. Next add the beaten eggs and mix on a medium speed until you have a silky consistency.

Step 4: Pour the brownie batter into your lined loose bottom tin (I just line the base of my tin). Pop it in the oven for 15-20 minutes. When you test it, it should still be gooey inside. Leave the brownie to cool in the tin completely before you make the strawberry cheesecake filling.

Step 5: Place the chopped strawberries, caster sugar and water into a small sauce pan. Bring it to a simmer, and let it simmer for 15 minutes until syrupy. Pass it through a fine mesh sieve to remove the bits. Let it cool completely before you do the next step.

Step 6: Place the soft cheese, icing sugar and vanilla into your mixer, mix on a medium low speed until thoroughly combined (wrap a tea towel around the top of your mixer to prevent a cloud of icing sugar taking over your kitchen.) Next add the double cream, 100ml of your strawberry sauce, and red food colouring (add as much red colouring as you want until you get a nice pink colour). Using the whisk attachment, mix on a medium high speed until the mixture is thick enough to hold itself.

Step 7: Run a knife around the edge of your tin and brownie (this makes it easier to get the cheesecake out later.) Chop 100 grams of strawberries and put them in the centre of your brownie, then pour the cheesecake filling over the top. Place in the fridge for four hours or overnight.

Step 8: Once the cheesecake has set, pour the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment, mix on a medium-high speed until the cream is thick enough to pipe. Once the whipped cream is ready, remove your cheesecake from the tin, scoop the cream into a piping bag with the 8CS nozzle, and pipe large stars all over the top of your cheesecake. Do this by holding your piping bag vertical, squeeze the cream out, release the pressure and pull up to make a point. Sprinkle a generous helping of sprinkles all over, and decorate with the halved strawberries. If you have any left over strawberry sauce drizzle it over the halved strawberries.

I hope you enjoy this part-bake cheesecake, make sure you subscribe to get your weekly does of cheesecakePORN!

Strawberry Cheesecake, with a brownie base topped with vanilla whipped cream

B x

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Cheesecake brownies

White chocolate and berry cheesecake

Mixed Berry Cheesecake

A silky smooth white chocolate chocolate cheesecake topped with blackberries, raspberries, blueberries and strawberries, drizzled in white chocolate.

White chocolate and berry cheesecake

I was up in Liverpool for a couple of days this week and I met up with some of my uni pals. One of the atendees was my bestie, Chloe, who didn’t like cheesecake until I made her a White Chocolate and Mixed Berry one last summer. So I couldn’t not make her and my uni chums one, could I?

Yes, that’s right, I travelled all the way to Liverpool with my trusty hand mixer, new copper measuring spoons and worse for wear loose-bottom tin. The last time I saw my uni gang was well over a year ago, which was before I found my cheesecake powers. It would have been unfair of me not to make one for them since I tease them every week with a new one featuring on my Instagram feed. I had to stick with my trusty White Chocolate and Mixed Berrry Cheesecake that has been known to convert non-cheesecake lovers. This recipe hasn’t failed me yet and it definitely didn’t let me down this time either.

This cheesecake was proclaimed the best one I have made so far by my boyfriend. Not that I did anything different, but the berries I got from Aldi were utterly delicious and paired well with the creamy white chocolate filling. To make this fail safe White Chocolate and Mixed Berry Cheesecake you will need an 8 inch loose-bottom tin and a piping bag.

Ingredients 

For filling:

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

For filling:

  • 300 grams of white chocolate, melted
  • 400 grams of soft/cream cheese, room temperature
  • 50 grams of icing sugar
  • 300 ml of double cream, chilled
  • 1 tsp vanilla
  • 75 grams of raspberries

For decoration:

  • blueberries
  • raspberries
  • strawberries
  • blackberries
  • 20 grams of white chocolate, melted

Method

Step 1: Place the digestives into a large mixing bowl, crush them into a fine crumb. Normally I use a rolling pin but my boyfriends ill equipped student kitchen only had a masher, which as you can see it worked very well. Next pour in the melted butter, and mix until all the crushed biscuits are soaked in butter. Tip the buttery biscuit mix into a lined tin, using the back of a tea spoon, pack the biscuits down. Once this is done set the tin in the fridge whilst you make the chocolatey mixed berry cheesecake filling.

Step 2: Pour the chilled double cream, icing sugar and vanilla into a large mixing bowl, using an electric whisk, whip together until the mixture thickens. In the same bowl, fold in the soft cheese, using a spatula.

Step 3: Stir the melted white chocolate into the vanilla cheesecake mixture quickly, using a spatula. Then add in some raspberries and fold together. Remove the tin from fridge, pour the cheesecake over the biscuit base. Use a spatula to smooth it out evenly. Pop the tin back in the fridge for 4 hours or overnight.

Step 4: Once the cheesecake has set, remove it from the tin and place it on a plate. Scatter a load of berries over the top of your cheesecake. Tip the melted white chocolate into a piping bag, snip the tip of the piping bag off and drizzle over the berries. Keep it in the fridge until you want to serve it.

Mixed berries drizzled with white chocolate

Thanks for visiting, and you may have noticed my site has had a little makeover! Let me know what you think. And enjoy this recipe!

B x

Banana and strawberry layered cheesecake smoothie

Strawberry & Banana Smoothie Cheesecake

A light and creamy cheesecake packed with strawberries and bananas, finished with a good helping of whipped cream and colourful sprinkles to make the naughtiest of all smoothies. If it tastes healthy, it means it is healthy! Right? 

Individual Strawberry and Banana Smoothie Cheesecakes

I have been a busy little bee this week! Including last weeks Creme Egg Cheesecake, I have made a grand total of six, I repeat, SIX cheesecakes over the Easter holiday. Don’t worry they’ve not been just for me. I’ve made them for family parties, family friends’ parties and one for my best friend’s family. But, that doesn’t mean we (my mum, my step-dad and I) haven’t all indulged in a cheeky slice of each one. 🙈

For my sixth cheesecake I decided we needed a detox from all the chocolate filled cheesecakes we’ve been consuming. If I see one more bit of sugar coated chocolate (Mini Eggs) I may explode. Plus I needed to use up all the leftover cheesecake ingredients in the fridge before they went out of date. So I decided to make individual fruit smoothie style cheesecakes, they are refreshing and light but I can assure you they aren’t as healthy as they appear. 

To make these strawberry and banana smoothie cheesecakes you will need, four glass tumblers, a food processor, 2 piping bags, Wilton 2D piping nozzle, 1 gold and white striped straw (I got a multi pack from Tiger) and four peacock cocktail sticks (from Primark). 

Ingredients

For filling:

  • 8 digestive biscuits
  • 200 grams of strawberries
  • 100 grams of banana 
  • 180 grams light soft cheese
  • 100 grams of icing sugar
  • 2 tbsp skimmed milk, chilled
  • 200 ml double cream, chilled
  • couple of drops of red food colouring

For decoration

  • 200 ml double cream 
  • 1 dessert spoon of icing sugar
  • sprinkles of your choice
  • 1 gold stripe straw, cut into 
  • 4 peacock cocktail sticks (Primark) 
  • strawberries for decoration 

Method 

Step 1: Roughly chop the banana and strawberries, place in the food processor along with the soft cheese. Pulsate the food processor until thoroughly combined, it should all be pink in colour when done.

Banana, strawberry and low fat cheese

Step 2: Pour the cheese smoothie mix into your mixer. Then add the sugar and vanilla, mix on a medium-low speed. 

Step 3: Next tip in the double cream and milk, add a couple of drops of red food colouring, make sure you are using the whisk attachment on your mixer, whip until thick.

Fruity smoothie mix

Step 4: Crush one digestive into each glass. Pour half of your cheesecake smoothie mixture in to a piping bag, then evenly distribute it between the four glasses. Piping it makes it a lot less messy. Again, crush one biscuit into each of the four glasses. Tip the other half of your cheesecake mixture into the same piping bag, and evenly distribute between the glasses. 

Step 5: Pour the double cream and icing sugar into your clean mixer, mix on a medium speed until thick. Scoop it into a piping bag with the 2D nozzle, and pipe the whipped cream on top of each smoothie. Decorate with sliced strawberries and sprinkles.

Step 6: Cut one gold and white striped straw into four evenly sized mini straws. Place into each cheesecake smoothie, along with peacock cocktail sticks. 

I hope you enjoy these not so healthy fruity layered smoothie cheesecakes.

B x

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Strawberry & Banana Smoothie Individual Cheesecakes topped with Whipped Cream and Sprinkles.

Honeycomb Cheesecake

Yes, that’s right, Honeycomb Cheesecake with a touch of caramel!

Honeycomb and caramel cheesecake

 

This week, my friend requested a Honeycomb Cheesecake, so I put my big girl pants on and gave it a whirl. I have an irrational fear when it comes to sugar work, but after watching an episode of Come Dine With Me the contestant made it look super easy.

However, when the pan hit the stove top those fears came rushing back, which meant I ended up having a couple of goes at it. My first attempt, I bottled it and took the caramel off the heat too soon, resulting in a sticky mess. Undeterred I gave it another shot, it seemed to work fine this time, but it fell flat in the tin. It still snapped and as I was only using it for decoration, thin shards worked in my favour. I did a little googling and found out where I was going wrong, you need to use fresh bicarbonate soda. Your three month old bicarbonate soda won’t create maximum foaming power to form that melt in the mouth crisp honeycomb.

If, like me, you are terrified of sugar work then do not panic, for the filling I used Belgium chocolate coated honeycomb that I purchased in Marks & Spencer’s. Instead of making honeycomb for decoration you could break up a couple of Crunchie Bars. To make this beehive of deliciousness you will need a lined 6 1/2 inch loose-bottom tin, a well lined baking tray and some bubble wrap.

Ingredients

For base:

  • 150 grams of caramel digestive biscuits / graham crackers
  • 25 grams of unsalted butter, melted

For filling:

  • 400 grams of soft cheese / cream cheese
  • 50 grams of icing sugar
  • 1 tsp of vanilla extract
  • 300 ml of double cream
  • 50 grams of creme fraiche
  • 80 grams of Belgium chocolate coated honey comb (I bought mine from Marks & Spencer’s) or 4 crunchie bars chopped

For decoration:

  • 100 grams of white chocolate, melted
  • 2 tbsp of caramel (I used tinned caramel)
  • 80 grams of unsalted butter
  • 80 grams of golden syrup
  • 160 grams of caster sugar
  • 2 tsp of fresh bicarbonate soda

Method

Step 1: Place the caramel digestive biscuits in a food processor and blitz into a fine crumb. Next, add the melted butter and blitz again until thoroughly combined. Pour the buttery biscuit crumb into your prepared tin, use the back of a teaspoon to pack the biscuits down. Once the biscuits cover the base of your tin, pop it in the fridge, whilst you make the filling.

Step 2: Put the soft cheese, icing sugar and vanilla into your mixer, using the whisk attachment, mix on a medium-low speed. Place a tea towel over the top of your mixer to stop a cloud of icing sugar engulfing your kitchen. Once that is thoroughly mixed, add the double cream and creme fraiche, and mix on a medium-high until the mixture thickens. Remove the bowl from the mixer and fold in the chocolate honeycomb, using a spatula. When the mixture is thick enough to hold itself, remove the tin from the fridge and pour in the filling. Place back in the fridge for four hours or overnight.

Step 3: When the cheesecake has set, remove it from tin. To make the honeycomb-esque white chocolate collar, you will need to cut bubble wrap to the same height as your cheesecake. Then wrap it round your cheesecake and cut it to the right length.

image

Peel it back off your cheesecake and place it on your counter, bubble side up. Pour the melted chocolate over the bubble wrap, use a pallet knife to smooth the chocolate all over the bubble wrap.

Chocolate bubble wrap collar

Next, wrap it around the cheesecake, with the chocolate side touching the cheesecake.

image

Place in the fridge for one hour to set. Once it has set peel the bubble wrap off the chocolate. And you have an easy chocolate collar.

Chocolate bubble wrap collar

Step 4: Place the caramel in a microwave safe bowl and heat for 10 seconds. Mix until all the lumps have gone, then spread it over the top of your cheesecake using a pallet knife. Put it back in the fridge whilst you make the honeycomb.

Step 5: Now the scary part 😁 Making the honeycomb. I used the crunchy honey comb recipe by SORTEDfood if you follow the link there is also a video which shows you how to do it. Once you place the mixture on the heat do not stir!!! Only swirling the pan is permitted. Put the butter, golden syrup and sugar in a tall saucepan, and place over a low heat until completely melted. Turn up the heat and boil quickly, it will start to form large bubbles, this is why you need to use a deep pan. Boil until it is an Amber colour (the colour of maple syrup.) Once the caramel is golden in colour remove it from the heat, let the bubbles die down a bit, then add the bicarbonate soda and whisk quickly, poor immediately onto your prepared baking tray. Leave to cool until it is completely set. Then smash it into pieces and place on top of your cheesecake.

I hope you enjoy this super fun recipe as much as I did, and remember honey comb is difficult to make, so don’t be deterred! Alternatively you can decorate it with Crunchie bars.

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Enjoy

B x

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Raspberry ripple and white chocolate cheesecake

Raspberry & White Chocolate Cheesecake

This weeks fun delivery of Sugarflair food colour jels got me decorating like Katherine Sabbath. If you don’t know who she is, you will probably know her bold style, she is renowned for her brightly coloured drip cakes decorated with oodles of mouthwatering goodies.

Raspberry and White Chocolate Cheesecake with white chocolate ganache drip

To give my cheesecake that Sabbath edge, I added some meringue kisses I had left over from the weekend and I made some chocolate shards using white chocolate, pink food colouring and a generous helping of glitter. My partner (in crime) calls this my Candy Mountain Cheesecake because it reminds him of this scenery in Adventure Time…

image

Hmm anyway, this cheesecake is still beautiful without all the jazzy extras. And if I do say so myself, this is one of the most delicious cheesecakes I have made to date, and my family can vouch for that. But, we might be a little bias as raspberry and white chocolate is our favourite duo to feature in a cheesecake.

To create your own Sabbath cheesecake you will need a lined 8 inch loose bottom tin, 2 piping bags and a large closed star 8CS piping nozzle.

Ingredients

For raspberry sauce:

  • 5o ml of water
  • 125 grams of raspberries
  • 100 grams of caster sugar

For base:

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

For filling:

  • 100 grams of caster sugar
  • 450 gram of soft cheese, room temperature
  • 300 grams of white chocolate, melted
  • 500 ml of double cream, chilled
  • 1 dessert spoon of vanilla extract

For ganache:

  • 100 grams of white chocolate, finely chopped
  • 75 ml of double cream
  • Pink food colouring (I used sugarflair)

For decoration:

  • 100 grams of soft cheese
  • 3 tbsp of icing sugar
  • 15o ml of double cream
  • 1 dessert spoon of creme fraiche
  • 2 tsp of vanilla
  • sprinkles

Method

Step 1: First you need to make the raspberry sauce as it needs to have cooled by the time you add it to the cheesecake filling. Place the raspberries, sugar and water into a small sauce pan, let it simmer for 10-15 minutes until syrupy. Pass it through a strainer to remove the seeds and set aside to cool. 

Step 2: Place the digestives in a mixing bowl or large zip lock bag, using the end of a rolling pin, crush the biscuits into a fine crumb. Add the melted butter and mix until thoroughly combined. Pour the buttery crushed biscuits into the prepared tin, and pack the biscuits down using the back of a teaspoon. Place the remainder of the raspberries onto the centre of you biscuit base and drizzle a quarter of the raspberry sauce on top of the whole raspberries. Place the tin in the fridge whilst you make the cheesecake filling.

Step 3: Pop the sugar, soft cheese and vanilla into your mixer, mix on a medium speed. Scrape the sides and the bottom of the mixing bowl with a spatula to ensure it is well combined. Next, add the melted chocolate and mix together quickly, this stops the chocolate from going lumpy. In the same bowl, add the double cream, whisk until the mixture is glossy and thickens, then fold in the rest of the raspberry sauce. Pour the filling over the biscuit and raspberry base and place back in the fridge for four hours or overnight.

Step 4: Make the ganache once the cheesecake has set. Finely chop the chocolate and place in a bowl. Heat the double cream in a small sauce pan, on a medium heat. Continuously stir the cream to stop it from burning. Once the cream starts to boil, remove from the heat and immediately pour over the chopped chocolate. Cover the bowl and leave for five minutes. Using the tip of a cocktail stick drop a tiny bit of food jel into the mix or a few drops of food colouring. Using a whisk, mix until the mixture is combined and glossy, add more food colouring until you get you desired colour. Pour half of the ganache into a piping bag and pipe around the edge of the cheesecake to create the drip, then pour the rest of the ganache on the top and use a palette knife to smooth it round. Place in the fridge whilst you prep the decoration.

Step 5: Get your mixer out again, and place the soft cheese, icing sugar and vanilla into the bowl, mix on a medium-low speed until thoroughly combined. Into the same bowl, add the creme fraiche and double cream, whip until it is thick enough to pipe and hold its shape. Spoon the cheesecake into a piping bag with the closed star nozzle, and pipe points all over the top. Sprinkle a generous helping of sprinkles all over the top.

To add more jazz, make a bright coloured chocolate bark, break it in to shards and arrange on the top. You could also add meringue kisses and some fresh raspberries.

Enjoy

B x