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 馃槈)

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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Raspberry Cheesecake Creme Br没l茅e

Creme Br没l茅e Cheesecake

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

Individual Raspberry Creme Br没l茅e Cheesecakes

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

Me and my boyfriend have been obsessing over Creme Br没l茅e recently, something about the smell of burnt sugar really gets our taste buds going.聽They are the perfect individual pudding which gave me the idea of, Mini Creme Br没l茅e 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 Br没l茅e 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 G眉 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聽

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:聽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 Br没l茅e Cheesecakes

Raspberry Creme Br没l茅e Cheesecake

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Mini Biscoff Cheesecakes

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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 馃槀).

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聽No-Bake Maltesers Cheesecake聽recipe (throw loads of stuff on top and smother it in caramel 馃憖).

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:聽

  • 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聽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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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.聽

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聽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馃槺).

To make this Jammie Dodger Cheesecake for聽your children (yourself 馃槈). 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: *double biscuit base recipe if using an 8inch loose bottom tin

  • 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聽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!聽

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B

x

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

 

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 馃嵖 

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. 馃毇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馃毇

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 馃槀) 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 馃槝

Coconut and white chocolate cheesecake

Coconut & White Chocolate Cheesecake

A silky No-Bake White Chocolate and Coconut Cheesecake topped with a sweet vanilla whipped cream, white chocolate curls and gold glitter 鉁 A light and creamy pudding perfect for a summer tea party!

White chocolate and coconut cheesecake with vanilla cream

Earlier this month I was contacted by SPANA, a charity that provides free vet care for working animals around the world, to create a delicious cheesecake recipe for their annual summer campaign called World Tea Party.

SPANA for the working animals of the world

Many communities in less developed parts of the world, heavily rely on horses, mules, donkeys, camels and oxen for their workforce.聽When these animals become injured or fall ill, SPANA is there to look after them when their owners can’t afford to.

Not only do they provide free veterinary聽care but SPANA works hard to support the development of skilled veterinary services, whilst also helping working animal owners and local suppliers to play their part in improving welfare standards.

SPANA also offers educational programmes for children in farming communities to teach them the importance of being kind to animals, as well as, how to properly care for them.

#WorldTeaParty

SPANA contacted me to inspire their supporters to get baking! Their World Tea Party is taking place on the 9th July, if you would like to host your own cheesecake inspired tea party or theme of your choice then download your own聽world tea party pack. Raisng money for these hard working animals is not limited to the 9th July, whenever you decide to host your own tea party聽remeber to take photos and post them on social media with the hashtag #worldteaparty and tag SPANA.

I thought I would make a delicious no-bake white chocolate and coconut cheesecake recipe that requires little to no skill but will help to raise funds for such a fantastic cause.聽You will need to chill one can of full fat coconut milk in the fridge over night before you start making this cheesecake, you will also need one lined 6 inch loose bottom tin, a piping bag and large star nozzle.

Ingredients

For base:

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

For filling:

  • 400 grams of soft cheese, room temperature
  • 200 grams of white chocolate, melted
  • 50 grams of icing sugar
  • 1 tsp vanilla
  • 1 can (400ml) of full fat coconut milk, chilled in fridge overnight

For decoration:

  • 150 ml of double cream, chilled
  • 1/2 tsp vanilla
  • 2 tbsp icing sugar
  • 50 gram bar of white chocolate, optional
  • gold glitter, optional
  • gold crunch sprinkles, optional

Method聽

Step 1:聽Place the digestives into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter, when completely combined tip the buttery biscuit mix into your lined tin. Use the back of a soup spoon to press the biscuits down.

Step 2:聽Place the icing sugar, soft/cream cheese and vanilla into your mixer, mix on a medium low speed until thoroughly combined. Next, remove the bowl from your mixer and add the melted white chocolate, mix in quickly using a spatula. Remove the coconut milk from the fridge, DO NOT SHAKE, scoop out the coconut cream, that has seperated to the top of the can, into the mixing bowl. *Do not use the coconut water that has seperated to the bottom of the can.* Place the bowl back on the mixer and whisk until thick.聽

Step 3:聽Remove the tin from the fridge and pour the coconut and white chocolate cheesecake mixture in. Level out using a spatula, then place it back in the fridge over night.

Coconut and chocolate cheesecake

Step 4:聽Once the cheesecake has set remove it from the tin and place on a plate and return it to the fridge. To make the whipped cream topping, place the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment whip until thick enough to pipe. Scoop it into a piping bag with a large star nozzle. Pipe large stars around the top off the cheesecake. Grate some white chocolate for the centre, dust with gold glitter and sprinkle with some gold crunch.聽

I hope you enjoy this delicious cheesecake. If you want to keep up to date with what I’m making then follow me on:

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Mojito and white chocolate cheesecakes

Mojito Cheesecakes

Individual White Chocolate and Lime Cheesecakes topped with a Rum and Mint Whipped Cream, creating 20 delicious Mini Mojito Cheesecakes perfect for a summer garden party!!聽

Mini white chocolate and lime cheesecakes topped with rum and mint whipped cream

Every year my mum and step dad celebrate their wedding anniversary by hosting a drunken affair in the garden with their nearest and dearest friends. This year was no exception and it was an even more boozy occasion than ever, alcohol made its way into the gummy bears, crisps and, most importantly, the cheesecakes.

Last year I made two large cheesecakes,聽an聽Eton Mess Cheesecake聽and a Strawberry聽Cheesecake. As delicious as they were, cutting and dishing them up was a pain in the bottom, and after a few tipples the last thing you want to be doing is cutting 30 identical slices so there isn’t a riot for the largest piece. My life has been made a lot easier with my 20 Hole Loose Based Mini Bites Desserts Baking Tin. It聽makes perfect bitesized treats that are ideal for catering a party聽and guarantees everyone will get a taste. Similarly you can use a muffin tin and cupcake cases, but the amount the mix makes might vary.

If you are looking for a boozy yet delicious party pudding, you will need a 20 hole loose based tin (mentioned above), two piping bags, a Wilton 1m nozzle.

Ingredients

For base:

  • 12 ginger nut biscuits
  • 4 digestives / graham crackers
  • 50 grams of unsalted butter, melted

For filling:

  • 300 grams of soft / cream cheese, room temperature
  • juice of one small lime
  • 75 grams of icing sugar
  • 100 grams of white chocolate, melted
  • 150 ml of double cream, chilled
  • 1/4 tsp vanilla

For whipped cream:

  • 150 ml of double cream, chilled
  • 3 tbsp of rum
  • 10 mint leaves
  • 1 tbsp of icing sugar

For decoration:

  • 20 raspberries
  • 20 mint leaves

Method

Step 1:聽Place the digestives and ginger nut biscuits into a large mixing bowl, using the end of a rolling pin bash the biscuits into a fine crumb. Mix in the melted butter until thoroughly combined. Use a teaspoon to evenly distribute the buttery biscuits among the 20 moulds, using a press or a tea spoon pack the biscuits down. Place the tin in the fridge whilst you make the lime filling.

Step 2:聽Juice one lime into a bowl, using a lime lemon press. Tip the juice into a large mixing bowl with the soft cheese and icing sugar, using a spatula mix together.

Step 3:聽Into the same bowl add the melted white chocolate and mix together quickly. Next pour in the double cream and vanilla and stir together until thick. If it isn’t thickening, use an electric whisk on a medium speed until it thickens.

Step 4:聽Pour the white chocolate and lime mix into a piping bag and pipe into the 20 moulds. Level with a teaspoon, then pop the tin back in the fridge for two hours or until set.

Step 5:聽Once the cheesecakes have set, pour the rum and mint into a food processor and blitz until the mint is very fine. Pour the boozy mint into your mixer with the cream and icing sugar, using the whisk attachment whip until thick enough to pipe. Scoop the Mojito cream into a piping bag with the Wilton 1m piping nozzle. Remove the cheesecakes from the tin and pipe the cream on top in a mr whippy style. Then place a raspberry and mint leaf onto each Mojito cheesecake.

I hope you enjoy these boozy little treats. Make sure you tag me in your bake on social media, you can find me on:

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Enjoy

B x

Mojito cheesecake. Mini white chocolate and lime cheesecakes with a rum and mint cream

White chocolate and Biscoff

Biscoff & White Chocolate Cheesecake

A silky No-Bake Lotus Biscoff Cheesecake with a hidden creamy white chocolate cheesecake centre, decorated with a melted cookie butter drip, topped with whipped cream and lotus cookies.

Biscoff cookie butter cheesecake with a white chocolate centre

Last week, I posted my Mini Biscoff Cheesecake recipe and was overwhelmed with how much love it received. One of my close friends, whom I drown in cheesecakes weekly, put in a request straight away for a birthday Biscoff cheesecake for her brother. He swoons over my white chocolate cheesecakes, which gave me the idea of making a White Chocolate AND Biscoff Cheesecake, the result was too good not to share with you.

Biscoff cookie butters do white chocolate cheesecake

If any of you are avid creme de la creme bake off watchers you will notice I was inspired by their art of hidden layers within delights. Instead of mixing the White chocolate into the mix I made a white chocolate layer inside the Biscoff Cheesecake, it definitely gave that surprise wow effect.

This recipe can be enjoyed with or without the white chocolate layer. To make the ‘hidden’ white chocolate layer you will need two tins, one 8 inch and one 6 inch. If you don’t have two tins, make the white chocolate cheesecake last and spread it over the top of the Biscoff cheesecake, to make a two layer cheesecake, it won’t be hidden but it’ll still taste delicious. You will also need three piping bags and a large closed star nozzle, I used a kitchen craft 8CS.

Ingredients聽

For base:

  • 90 grams of lotus Biscoff cookies
  • 150 grams of digestives / graham crackers
  • 90 grams of unsalted butter, melted

For white chocolate filling:

  • 100 grams of soft/ cream cheese, room temperature
  • 25 grams of icing sugar
  • 1/4 tsp of vanilla
  • 75 grams of white chocolate
  • 100 ml of double cream, chilled
  • 2 lotus Biscoff cookies, broken

For Biscoff filling:

  • 450 grams soft / cream cheese, room temperature
  • 100 grams icing sugar
  • 1 1/2 tsp vanilla
  • 7 tbsp smooth Biscoff spread
  • 350 ml double cream

For decoration:

  • 200ml whipped cream
  • 1 tbsp of icing sugar
  • 1 tsp vanilla
  • 5 tbsp of smooth Biscoff spread, melted
  • 6 Biscoff cookies
  • gold sprinkles – tesco

Method

Step 1:聽Place the digestives and Biscoff cookies in a large mixing bowl, using the end of a rolling pin crush into a fine crumb. Add the melted butter and mix until thoroughly combined. Tip the buttery biscuit mix into a lined 8 inch tin, press the biscuits down using the back of a teaspoon. Place in the fridge whilst you make the cheese filling.

Step 2:聽Next you need to make the white chocolate centre. In a large mixing bowl add the soft cheese, icing sugar and vanilla, using a spatula beat until all combined. Using a spatula again, pour in the white chocolate and mix in quickly. Next add the chilled double cream, stir in until thick. If the mix isn’t thick enough use an electric whisk until it thickens. Place the 6 inch loose bottom tin into the centre of your large tin without its base, and 聽tape it into place. Then scoop the white chocolate cheesecake into the smaller tin. Break up two Biscoff cookies and place into the layer. Pop it into the fridge for two hours or until set.

Step 3:聽Once the white chocolate layer has set make the Biscoff cheesecake. Place the soft cheese, icing sugar and vanilla into your electiric mixer, mix on a low speed until combined. Next add the Biscoff, mix on a medium high speed until thoroughly combined. Remove your bowl from the mixer and pour in the double cream, using a spatula mix until thick. If it doesn’t seem thick enough place the bowl back on the mixer, using the whisk attachment, whip on a medium speed until thick.

Step 4:聽Run a knife around the edge of the white chocolate cheesecake, un-tape the tin and remove. Scoop the mix into a piping bag and pipe around the edge of the tin and white chocolate centre. Scoop the rest of the mix into the tin and level out using a spatula. Pop back into the fridge for four hours or over night.

Step 5:聽Once the cheesecake has set remove it from the tin. For the decoration melt the left over Biscoff cookie butter and pour it into a piping bag. Snip off the end of the piping bag and squeeze the melted cookie butter around the edge of the cheesecake to create a drip effect. Make the whipped cream by pouring the double cream, vanilla and icing sugar into your mixer and whip until it makes soft peaks. Scoop it into a piping bag with a large star nozzle, pipe large stars around the edge of the cheesecake, then pipe smaller stars on the second row. Go to town with the gold sprinkles. When ready to serve pop six lotus cookies around the top.

Enjoy

B

x

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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聽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聽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聽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 馃帀. 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聽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,聽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. 馃憖

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聽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聽

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聽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聽cookies, halved
  • 1 Lotus Biscoff cookie, crushed

Step 1:聽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:聽In a clean聽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:聽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:聽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.聽*If you put it all in the bag at once it becomes over whipped.

Step 5:聽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聽Ganache聽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 馃槺! 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 馃槀

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聽on her Instagram聽(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 馃槚. 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,聽it needs to be kept in the fridge because of the Cheesecake layer. To prevent it from聽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聽

For cheesecake layer:聽

  • 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:聽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聽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:聽Once the cheesecake has set preheat聽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:聽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:聽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:聽If you only have one tin, like I do,聽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:聽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:聽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:聽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:聽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聽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:聽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