Bakewell Cheesecake

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

Almond Bakewell Cheesecake

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

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

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

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

Ingredients 

For the crust

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

For filling 

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

For decoration 

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

Method

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

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

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

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

Enjoy!

B x

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bakewell cheesecake tart

Banoffee Cheesecake Pie

As Valentine’s Day is nearing I thought my take on a banoffee pie was the perfect cheesecake bouquet to share with the person you are bananas about.

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Yes I know, I can’t believe I didn’t think of this sooner either. I’ve got to admit, I didn’t realise merging two of the most classic puddings would turn out this good. I simply added soft cheese, creme fraiche and vanilla to the banoffee pies traditional topping of whipped cream and sugar, then swirled it over a biscuit base layered with caramel and sliced bananas.

Even my boyfriend, who is not a lover of banoffee pie, fell head over heals for this one. He planned on trying a mouthful of my slice, of which he engulfed the entire piece and asked for seconds. Luckily there was plenty more so I could actually have some! If that’s not enough evidence for you to see how great of a combination cheesecake and banoffee pie is, you’ll have to taste it for yourself!

If you’re treating your loved one on Valentines Day to a homemade three course dinner, or if you just want to taste what the hype is about, then you will need a loose bottom 9 inch tart tin well lined, a piping bag, Wilton 1m piping nozzle and three hours for it to set.

Ingredients 

For base

  • 350 grams of Digestive biscuits
  • 175 grams of unsalted butter, melted
  • 1/2 a can of Carnation caramel
  • 2 bananas, chopped

For filling

  • 225 grams of soft cheese
  • 90 grams of caster sugar
  • 1 dessert spoon of vanilla extract
  • 90 grams of creme fraiche, chilled
  • 250 ml double cream, chilled

Method

Step 1: Crush the biscuits using the back of a fork or end of a rolling pin, until it is a fine crumb. Pour in the melted butter, and mix until all the biscuit crumbs have been coated in the butter. Pour half of the buttery biscuit mix into the tin, using the back of a soup spoon gently pack the biscuits down. Pour the other half of the biscuits around the edge of the tin, using the same soup spoon pack the biscuits to the side of the tin to make a crust. 

Step 2: Scoop the caramel into a microwave safe bowl, and heat on full power for 10 seconds, then mix until smooth. (This just makes it easier to spread.) Pour the caramel over the biscuit base, using a spatula make sure it is evenly distributed. Next slice up the bananas and arrange on top of the caramel. Once this is done place it in the fridge, whilst you whip up the cheesecake topping.

Step 3: Place the soft cheese, vanilla and sugar into your mixer, on a medium-high speed whisk them together until thoroughly combined. Next add the creme fraiche and double cream, whisk again on medium high speed, until the cheesecake filling is thick enough to hold its shape. Make sure you don’t over mix! Use a spatula to scrape the sides and the bottom of the bowl to ensure all the ingredients are well combined.

Step 4: Remove the tin from the fridge, and spread half of the cheesecake topping over the Banoffee base. Use the other half of cheesecake topping to make rosettes all over the top of your cheesecake Banoffee pie. Any gaps just pipe a little point. Set in fridge for 3 hours before serving or over night.

Once it’s set pop it out of the tart tin, I used my step dads industrial blow torch to help get it out of the tin, but instead I just set fire to the baking paper and found it just slipped out of the tin anyway. So yeah, moral of this story, don’t let me near a blow torch, ever. Anyway, enjoy!

B x

 

 

 

 

 

 

Vanilla Cheesecake

This recipe is for a glorified Vanilla Cheesecake. In this case, looks really can be deceiving, by adding a fruity twist to a classic no bake vanilla cheesecake I have made it appear more complex than its traditional title. Like all the recipes I make, you don’t require much skill and will find it easy to replicate.

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This Vanilla Cheesecake is a family favourite and trust me they’ve been my guinea pigs for countless recipes, this one is always a fail safe. After last weeks ‘Death by Chocolate Cheesecake‘, this Vanilla Cheesecake was in high demand. We were all in need of something light, creamy and sweet to allow our insides to recover from the chocolate overdose we had encountered. But, I couldn’t present you with a plain ol’ Vanilla Cheesecake so I tried something a little different.

Cheesecake is typically paired with berries and citrus fruits, combinations I use often. If you follow me on Instagram you will have noticed, I more often than not, use berries for decoration. The marriage of fruit and cheesecake creates a tongue tantalising experience, as well as, adding a rich natural colour to a somewhat plain filling. I simply placed fresh blueberries and halved strawberries around the top of the buttery biscuit base to make a mouth watering fruity boarder encasing the silky vanilla filling.

Vanilla cheesecake

The recipe requires a large quantity of ingredients, normally I use my deep loose bottom tin for this mix, but as I was trying to ‘glam’ it up I used my shallower tin so I had cheesecake filling left over to pipe two tone rosettes on top.  I got this idea after a friend tagged me on Facebook to a Tesco tutorial. You will need a well lined 8inch springform tin, a piping bag and a Wilton 1m nozzle.

Ingredients 

For base:

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

For filling:

  • 1 punnet of strawberries evenly sized, cut into halves
  • 1 punnet of blueberries
  • 450 grams of soft/cream cheese
  • 4 tsp of vanilla extract
  • 175 grams of caster sugar
  • 175 grams of creme fraiche, chilled
  • 480 ml of double cream, chilled

For decoration:

  • 1 tsp of red food jel
  • Dried raspberries

Method

Step 1: Place the digestives into a large mixing bowl or zip lock bag, using the end of a rolling pin, crush the biscuits into a fine crumb. Add the melted butter into the same bowl as the biscuit crumb, and mix thoroughly until it resembles wet sand. Pour the buttery biscuit mix into your lined springform tin, use the back of a soup spoon to press the biscuits down.

Alternate the blueberries and halved strawberries around the edge of the tin, with the inside of the strawberry against the tin. Place the tin in the fridge while you make the filling.

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Step 2: Place the soft cheese, sugar and vanilla into your mixer, using the whisk attachment, mix on a medium high speed. Makes sure you use a spatula to scrape the sides and the bottom of the bowl.

Step 3: Into the sweet soft cheese mixture, add the double cream and creme fraiche. Mix on a medium high until the mix becomes thick enough to hold its shape. Fold the mix together with a spatula, making sure you scrape the bottom and sides.

Step 4: Remove the tin from the fridge and pour in the majority of the mix. Make sure there is enough leftover mix to pipe rosettes around the top once it has set. Place in the fridge for four hours.

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Step 4: Run a knife around the top of the tin and then pop the cheesecake out of the tin. 

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Step 5: Place just less than half of the left over mix in a small bowl and add the red food jel, fold together until it has all turned pink. Using a small palette knife coat the inside of the piping bag with the pink cheesecake mix, then use a teaspoon to spoon the uncoloured cheesecake into the centre of the piping bag. Then swirl rosettes around the top of the cheesecake. Watch this tutorial by Tesco.

Sprinkle dried raspberries in the centre and it’s done. Place back in the fridge until you serve it.

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Enjoy!

B x

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Vanilla Cheesecaks with a strawberry border topped with vanilla cheesecake rosettes

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.

Ingredients 

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

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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.

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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!

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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.

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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.

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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.

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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.

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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