Custard Cream Cheesecake

A silky No-Bake Custard Cheesecake, with a buttery Custard Cream base that’s topped with raspberries, custard and more of Britain’s (arguably) favourite biscuit! This Custard Cream Cheesecake is the perfect showstopper for a quintessentially British tea party.

HOST A #WORLDTEAPARTY FOR SPANA

Spana, a charity that provides free veterinary care to working animals around the world, hosts an annual summer #WorldTeaParty fundraiser for their incredible cause. Last year, I created a simple Coconut & White Chocolate Cheesecake to inspire their supporters to get no-baking!

I was delighted when Spana reached out asking me to create another cheesy recipe for this year’s campaign, which takes place on Saturday 8th July. Raising money for these hard working animals is not limited to the 8th July, if you decide to host your own event, you can download a free world tea party pack. It includes fun activities, invites and recipe cards to make your tea party extra special!

I decided to develop another easy no-bake cheesecake, one that was sure to get us native tea drinkers splashing the cash. This Custard Cream Cheesecake is the perfect twist on a classic biscuit for a traditional British tea party.  You will need a sheet tray, a lined 8 inch loose bottom tin, a spatula, a food processor, a whisk of some sort, two piping bag and a 1/2cm round piping nozzle.

Ingredients

For base:

• 300 grams of custard creams
• 125 grams of butter, melted

For filling:

• 550 grams of soft/cream cheese, chilled
• 100 grams of icing sugar
• 1 tsp of vanilla
• 250 grams of custard
• 400 ml of double cream, chilled

For Decoration:

• 50 grams of raspberries
• 100 grams of custard creams
• 50 grams of white chocolate
• 75 grams of custard
• 25 grams of icing sugar
• 200ml of double cream

Method

Step 1: In a food processor, blitz the custard creams into a fine crumb. Next pour the melted butter into the food processor and blitz again until well combined. Tip the buttery custard creams into a lined tin. Using a teaspoon, pack the biscuits down into an even layer. Place the tin in the fridge whilst you make the custard cheesecake filling.

Step 2: In a mixer, whisk together the soft cheese, icing sugar and vanilla on a medium low speed. Then add the custard and mix on a medium speed. Finally add the double cream, and whisk on a medium high speed until the custard cheesecake mixture is thick enough to hold itself.

Step 3: Scoop the custard cheesecake filling into the tin, using a spatula to level out the top. Pop in the fridge for 5 hours or leave overnight to set.

Step 4: Gently melt white chocolate over a double boiler, once completely melted pour over a sheet tray lined with crinkled, flatterned tin foil. Use a spatula to spread out to an even thickness, place in the fridge until set.

Step 5: Once the cheesecake is set, pop it out of the tin onto a plate and place in the fridge whilst you make the topping. Pour the double cream, custard and icing sugar into a mixer, on medium speed whip until thick enough to hold its shape. Scoop the custard cream into a piping bag with a round tip, and pipe all round the top of the cheesecake.

Step 6:  Place the custard creams around the top of the cheesecake, with a handful of raspberries. Remove the white chocolate from the fridge (as long as it’s set), break into small shards and place around the cheesecake. If you have any custard left, pour it into a piping bag, and pipe a few drips around the cake.

If you make this cheesecake make sure you tag me in your creations

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Jammie Dodger Cheesecake

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! 

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.)

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.

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.

Millionaire Cheesecake

Six rich Mini Millionaire Cheesecakes with a Caramel centre. Individual No-Bake Chocolate Cheesecakes with a delicious Caramel surprise, drizzled in double chocolate, more caramel, a sprinkle of crunchy caramel pieces and gold glitter. ✨

I’ve been planning on making a Millionaire Cheesecake for ages, but this week I made the executive decision to make individual ‘treat size’ ones. Recently, I’ve made a lot of large cheesecakes and, although I live in a household of three, they’ve only been taking 2-3 days to be devoured (due to our identical lack of willpower). However, we sometimes have help from visitors! This week I decided to be less naughty and only made SIX mini cheesecakes.

I’ve noticed some of you who have made my cheesecake recipes live in small households too, with only two or three people. You’ve either waited for an occasion to make one or halved my original recipe. These mini chocolate and caramel cheesecakes are perfect for a small family or a treat for two that won’t burst the belt buckles. If you want to make more than six bitesize Millionaire Cheesecakes (which I highly recommend) just double the mixture!

These indulgent Miniature Millionaire Cheesecakes are as aesthetically pleasing on the inside as they are on the outside and require little, if any, skill to recreate! For the oozy caramel centre I used Carnations. Obviously, you can use any pre-made caramel sauce you want, or if you’re feeling brave you could make your own. However, using a pre-made caramel makes these no-bake mini cheesecakes super quick and easy to create. What really gives them that luxurious edge is the drizzle of white and dark chocolate with some more caramel sauce, a dusting of gold glitter and some sprinkles.

Don’t be fooled by their miniature size, these cheesecakes won’t disappoint! To make these “treat sized” Millionaire Cheesecakes you will need five piping bags, and a loose-based mini bites dessert tin. If you don’t own one of these tins, you can use a cupcake tin and paper cases instead, but the amount the mixture makes might vary!

Ingredients 

For base:

• 75 grams of shortbread
• 25 grams of unsalted butter, melted

For filling:

• 25 grams of milk chocolate, melted
• 25 grams of dark chocolate, melted
• 75 grams of soft/cream cheese, room temperature
• 2 tsp of icing sugar
• 50 ml of double cream, chilled
• 1 tbsp of caramel sauce

For decoration:

• Salted caramel crunch sprinkles
• Golden crunch sprinkles
• Edible gold glitter
• 20 grams white chocolate, melted
• 20 grams dark chocolate, melted
• 20 grams of caramel sauce

Method

Step 1: Place the shortbread in a large mixing bowl, using the end of a rolling pin to crush them into a fine crumb. Then add the melted butter to the crushed shortbread, mix until thoroughly combined. Evenly distribute the buttery crushed shortbread between six of the mini moulds. Use a teaspoon to pack the biscuits down, once complete put the tin in the fridge whilst you make the cheesecake filling.

Step 2: In a large mixing bowl, mix the soft cheese and icing sugar together, using a spatula. Then add the sweet soft cheese mix into the melted chocolate, stir together quickly using a spatula. Pour the double cream into the same bowl as the chocolate cheese mixture, and stir together until thoroughly combined. There is no need to use a whisk as the chocolate will set it! 

Step 3: Scoop the chocolate cheesecake into a piping bag, then pipe it around edge of each individual mould, leave a hole in the middle for the caramel. Pour the caramel into a piping bag, then pipe it into the hole you left in the cheesecakes. Pipe the remainder of the chocolate cheesecake on the top, and even it out with a spatula. Pop in the fridge for 2 hours or until set.

Step 4: Push the cheesecakes out of the tin, and remember to remove the little metal disks if you are using the same tin as me. Place some sprinkles into the middle of the cheesecakes. Pour you melted caramel into a piping bag, snip a tiny bit of the end off and drizzle over the top, repeat this with the white and dark chocolate. Then place some more sprinkles on top and dust with gold edible glitter. Keep them in the fridge until you want to eat them! 

I hope you enjoy these treat sized Millionaire Cheesecakes. Make sure you follow me on:

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and tag me in your no-bakes!

B x

 

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? 

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.

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.

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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Mini Eggs Cheesecake

Nothing screams Easter like a multi coloured, mini eggs, drip cheesecake (with some sneaky golden eggs for added bling, as my mother righlty said).

 

Easter has quickly snuck up on me, where is this year going? On the bright side, food shops are full of cheap deals on Easter chocolate, which I have been taking full advantage of. As it is only a week away, I thought it was finally acceptable to incorporate my favourite Easter treat into a no-bake cheesecake. 

This Vanilla Layered Cheesecake riddled with Mini Eggs, is decorated with a (rather trendy) chocolate drip, golden eggs and MORE Mini Eggs, but it didn’t break the bank! I’m going to let you into a little secret, all the ingredients I used where purchased in Aldi, yes even the mini and golden eggs! If you are like my mum, a die hard mini eggs fan, you will notice the difference. However, it didn’t stop her from eating the entire chocolate nest full of them on top of the cheesecake, so they couldn’t have been that bad?!

Like my hokey pokey cheesecake, I used a lined 6 1/2 inch loose bottom tin, which makes it the ideal size for a treat for 2-6 people. If you only have a larger size tin, or want to make it for an Easter family gathering, then double the mixture. You will also need a disposable piping bag and a cling filmed small round bottom bowl or mug.

Ingredients

For base:

• 150 grams of digestive biscuits
• 50 grams of unsalted butter, melted

For filling:

• 375 grams of soft cheese (125 grams for each layer)
• 3 tsp of vanilla (1 tsp for each layer)
• 9 dessert spoons of icing sugar (3 dessert spoons for each layer)
• 3 dessert spoons of creme fraiche (1 dessert spoon for each layer)
• 300 ml of double cream (100 ml for each layer)
• 3 bags of mini eggs (17 mini eggs each layer)
• pink, green and yellow food colouring

For decoration:

• 100 grams of milk chocolate, melted
• 1 bag of mini eggs
• 1 bag of Galaxy golden eggs

Method

Step 1: First, you need to make the biscuit base. Place the digestives in a large mixing bowl or zip lock bag, using the end of a rolling pin crush them into a fine crumb. Next, add the melted butter, and mix together until thoroughly combined. Pour into your lined tin, using the back of a tea spoon to pack the biscuits down. Place the tin in the fridge whilst you make the first layer.

Step 2: Place 125 grams of soft cheese, 1 tsp of vanilla, 3 dessert spoons of icing sugar and food colouring into your mixer. Wrap a tea towel over the top off your mixer, and mix the ingredients on a medium-low speed. If, like me, you are using sugar flair paste, use the tip of a tooth pick to add your colouring, keep adding a tiny bit until you get your desired colour.

Step 3: Remove the bowl from the mixer, and add the cream and creme fraiche. Using a spatula, stir both the ingredients together, if you need more food colouring add it now. Place the bowl back on the mixer, and whip on a medium-high speed until it is thick enough to hold its self. 

 

Step 4: Remove the tin from the fridge, pour the mixture in and evenly spread. Clean up the sides of your tin, before placing in 17 mini eggs. Put the tin back in the fridge whilst you make the next two layers. Repeat steps 2-4 for the pink and yellow layers. Once complete, put the cheesecake in the fridge for 4 hours or over night.

Step 5: When the cheesecake has set remove it from the tin and place on a plate. Pour the melted chocolate into a disposable piping bag, and pipe the chocolate around the edge of the top of the cheesecake. Cover the bottom of a rounded bowl, mug or other object with cling film, swirl the rest of the melted chocolate over your rounded dish. Place in the fridge for half an hour, once it is set remove it from the dish and pop it in the centre of your cheesecake. Fill it with mini and golden eggs, leave it in the fridge until you want to serve it.

This is a super fun and colourful cheesecake, perfect for an Easter treat with the family! 

Enjoy 

B x

Chocolate Plant Pot Mini Cheesecakes

There is one cake trend that is already dominating 2016 and that is ‘Buttercream Flowers’. With a little bit of practice, a touch of colouring and a number of cake nozzles, realistic flowers are easy to replicate. This inspired me to make these adorable Chocolate Plant Pot Cheesecakes topped with Vanilla Cheesecake flowers.

 

Last weekend, Instagram, Twitter and Facebook were spammed with pictures of roses and chocolate. I would be lying if I said Valentine’s didn’t influence me to make these mini chocolate cheesecakes topped with cheesecake roses. After two practice bakes and hours of YouTube research (and being brainwashed by Valentine’s posts) I felt it was time to make cheesecake roses for a blog post. Finally, I had an excuse to dig out my silicone plant pots again, which I used in my Oreo Cheesecake recipe.

Don’t be fooled by their miniature size, they still pack a huge chocolate punch. Their dense chocolate texture is balanced with a nutty base and creamy vanilla topping, making it the ultimate chocolate fix. To make these you will need 6 super cute silicone plant pots (I purchased mine from Dunelm), 3 piping bags, straight petal nozzle 103, curved petal nozzle (i don’t know the number but it is the same size as the straight petal nozzle) and a leaf nozzle 66.

Ingredients 

For base:

• 6 chocolate digestives / Oreos
• 2 dessert spoons of Nutella

For filling:

• 100 grams of dark chocolate, melted
• 100 grams of milk chocolate, melted
• 150 ml of double cream, chilled
• 180 grams of soft/cream cheese, room temperature
• 3 tbsp icing sugar

For decoration:

• red food colouring jel (I used Dr Oetker)
• lime green food colouring jel (I used Dr Oetker)
• 180 grams of soft/cream cheese
• 200 ml of double cream
• 4 tbsp icing sugar
• 2 tsp of vanilla

Method

Step 1: Place the chocolate digestives in a food processor, and blitz the biscuits into a fine crumb. Next add in the Nutella, blitz again until well combined. You can crush your biscuits in a large mixing bowl or zip lock bag if you don’t have a food processor, but melt your Nutella in the microwave first to make it easier to mix in thoroughly. This step is easier if you have a food processor. Then evenly distribute the Nutella biscuit mix between the 6 plant pots, use the back of a tea spoon to pack the biscuits down. Place in the fridge whilst you make the filling.

Step 2: Place the cream cheese and icing sugar into your mixer, using the whisk attachment mix on a medium low speed until thoroughly combined, place a tea towl over the mixing bowl to stop the cloud of icing sugar going everywhere (I learnt this the hard way). Next add the chilled double cream, whisk on a medium high until the mixture thickens.

Step 3: Remove the bowl from the mixer, and pour in the melted chocolate. Using a silicone spatula quickly mix together, this prevents the chocolate from splitting. Get the plant pots from the fridge and evenly distribute the cheesecake filling between the pots. Then place back in the fridge, whilst you prep the decoration. 

Step 4: Once you have washed up all your utensils and mixing bowls, it’s time to get them covered in cheesecake again. Place the soft cheese, 3 tbsp of icing sugar and vanilla into your mixer and whisk on a medium-low speed (use the tea towel trick again), then add the double cream and 1 tbsp of icing sugar, mix again on a medium-high speed until the mixture forms soft peaks / thick enough to hold itself. Split the mixture between three bowls. Two of the bowls will be for the rose petals and one will be for the green leaves. You won’t need as much mixture for the leaves.

Step 5: Fold red food colouring in to the bowls that contain the mixture for your rose petals, add more food colouring to one of the bowls, so the cheesecake mixture is a darker shade of pink. Place the dark pink mixture into the piping bag with the straight petal nozzle, this cheesecake mixture will be used for the centre of your rose. Place the light pink cheesecake mixture into the curved petal nozzle, this will be used for your outside petals. 

Click here to watch a video I found really useful, she shows you how to pipe the perfect two tone rose, and takes you through it step by step. However, she uses curved petal nozzles for both colours, I think I works nice the way I have done it. Make sure the thick end of the nozzle is pointing down and the thin end is pointing up.

Add green colouring into the left over mixture and place into a piping bag with the leaf nozzle. Pipe three petals around the each of the roses. Pop in the fridge until you want to serve them.

Before you make these bad boys do your research first! I found this made me a lot more comfortable when piping them because I had watched enough videos to know what I was doing and how to do it! 

Enjoy

B x

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Double Chocolate Cheesecake

So a lot has happened since I last posted!

Firstly, it is 2016, HAPPY BELATED NEW YEAR GUYS!! Fortunately, there will be no “New year New me” attitude on this blog, I can’t say I didn’t contemplate it. I was thinking about going down the route of a raw vegan cheesecake but then I thought, “Nahh” it’s nearly the end of January and you lot have probably all broken your New Years resolutions of kale eating by now. If you are still going strong then I’m here to tempt you 😈. Life is for living and I’m not letting you live another day without some more naughty cheesecake!

I GOT A PUPPY! This is by far the most exciting news I have to tell you. My family is officially a crazy dog family, we have three dogs. THREE! I’m loving it, if only I could go back in time and tell 11 year old (dogless) me that in 12 years I would have THREE dogs. I would love to see her face. Anyway, that is enough of me blabbering. I will show you the little cutie, drum roll pleassssse…

I did ask for his permission to feature on my blog and he said “only if I can bite you”. 🙄 Longing for the day he loves me.

This is probably not that exciting but for me it is, I reached 2000 followers on Instagram!!! I initially started my Instagram account because I felt sorry for all my friends on my personal account being spammed weekly with the same style cheesecake. Starting my Instagram and blog has pushed me to experiment and create different yummy cheesecakes every week! I mean sometimes they fail…

But, that’s what happens when you’re experimenting with recipes, right? I call this success my drunk Bailey’s cheesecake! Obviously, this didn’t make it onto my Instagram, which leads me nicely to my next milestone.. I started a Twitter account! I share everything I create even if it is a giant flop. I also tweet about life and stuff which is probably not that interesting, but it doesn’t stop me. So please feel free to join me on my new Twitter adventure.

Lastly but by no means least, I got a Kitchen Aid. Well, technically my mum got a Kitchen Aid but that’s beside the point, I GOT A KITCHEN AID! Which obviously means this recipe will be featuring my (mum’s) beautiful new toy. This scrumptious ‘Death by Chocolate Cheesecake’ was the first thing I made with it, and boy has it sped up the process of making a cheesecake. It literally takes me half the time and I create half the mess.

You will need an 8 inch loose bottom tin, lined with baking paper. I also bought a new cake nozzle for the fancy ganache decoration; a large closed star nozzle (tip opening 20mm). Make the ganache an hour before serving your cheesecake because when it goes in the fridge it sets quite firm.

Ingredients

For base:

• 200 grams of milk chocolate digestives / Oreo’s
• 90 grams of unsalted butter, melted

For filling:

• 200 grams of dark chocolate, melted
• 100 grams of milk chocolate, melted
• 400 grams of soft/cream cheese, room temperature
• 100 grams of icing sugar
• 30o ml of double cream, chilled

For ganache:

• 300 grams of dark chocolate, finely chopped
• 170 ml of double cream

Decoration:

• 1 punnet of strawberries
• 1 punnet of blueberries
• 1 packet of milk chocolate chunks
• a sprinkle of dried raspberries

Method

Step 1: Place the chocolate biscuits in a large mixing bowl or zip lock bag and crush into a fine crumb, using the end of a rolling pin. Next, add the melted butter into the biscuit crumb.

Mix the butter and biscuit crumb, until thoroughly combined. Pour the buttery biscuit base into a lined loose bottom tin. Press the mixture down with the back of a soup spoon, until the base of your tin is evenly covered in your buttery biscuit. Place the tin in the fridge whilst you make the filling.

Step 2: Before you do anything melt your chocolate over a double boiler (make sure the water doesn’t touch the bottom of your bowl) or in the microwave. Once it is completely melted set it a side to cool.

Step 3: Place the cream cheese and icing sugar into your mixer and whisk on medium high until thoroughly mixed. Make sure you scrape the sides and the bottom, of the bowl with your spatula and then whisk for another minute. 

Step 4: Add your chilled double cream into your soft cheese mixture and whisk again on a medium high speed until the mixture thickens. Make sure you stop every now and again to scrape the sides and bottom of the bowl.

Step 5: Scoop a heaped table spoon of the cheesecake mixture into the cooled melted chocolate, and mix really quick. This stops the chocolate going grainy when added to the rest of the mixture. Then add the chocolate paste into your mixer and whisk again on a medium high until the chocolate is throughly mixed. Make sure you again scrape the sides and bottom of the bowl.

Step 6: Remove the loose bottom tin from the fridge, BUT do not get distracted by a cute puppy…

Step 7: Spoon the mixture into the tin and evenly spread with a spatula. Place it in the fridge for 4 hours or over night.

Step 8: Make the ganache before you decide to serve the cheesecake. Finely chop the chocolate and place into a large glass bowl. Heat the double cream on a medium high heat until it is boiling. Remove from the heat and immediately pour over the chopped chocolate. Cover the bowl and leave for five minutes, then whisk the mixture until completely mixed and glossy. Leave the mixture for 25-30 minutes or until thick enough for piping.

Step 9: Remove cheesecake from the tin and pipe the ganache in a continuous swirling motion around the edge of the cheesecake. Then place the strawberries around the inside of the ganache boarder and fill the centre with chocolate chunks and blueberries. Sprinkle some dried raspberries on top to finish.

Enjoy this delicious naughty double chocolate cheesecake and feel free to join me on my Instagram and Twitter.

B x

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Brownie & Raspberry Cheesecake Squares

Summer has long gone and you’re wearing more layers than an onion! But, I’ve got a treat up my sleeve to warm you up through your belly! Brownie & raspberry cheesecake squares (renaming my blog to Becky’s Brownie Base this week, jk).

I’ve been wanting to make baked brownie cheesecake bars for a while and a new purchase of a square loose bottom tin (albeit a little wonky) from the bargain bucket in Dunelm meant that dream could become a reality. However, that dream is still on hold, for now at least, but with this twist on the traditional biscuit base to a baked brownie we are all one step closer.

When I announced I was baking a cheesecake brownie instead of one of my usual no-bake cheesecakes my boyfriends face dropped. He was saddened to know he wasn’t going to be indulging in a rich and creamy cheesecake this week. Not wanting to disappoint, I compromised, and thus the raspberry cheesecake sat on a brownie base was born.

This part-bake recipe is deliciously easy and is a nice alternative to a classic brownie. I used a very creamy topping so even those who are not a big lover of cheesecake (weirdos) will still fall in love with these cheesecake brownies! You will need a lined 8inch square loose bottom tin and a small lined loaf tin.

Ingredients

For brownie base:

• 225 grams of plain flour
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 400 grams of caster sugar
• 225 grams of unsalted butter, melted
• 60 grams of cocoa powder
• 1 tsp of vanilla extract
• 4 eggs

For filling:

• 250 ml of double cream
• 100 grams of soft cheese
• 3 tbsp of icing sugar
• 1 tsp of vanilla extract
• 1/2 punnet of raspberries

For decoration: 

• 1/2 punnet raspberries
• 1/2 punnet blueberries
• left over brownies

• Step 1: Pre-heat your oven to 180C or, gas mark 4 and line both your loose bottom square tin and loaf tin. Then, in a large bowl, mix the flour, baking powder and salt together, and set a side. In a different mixing bowl, beat the melted butter, sugar & cocoa powder together. In the same bowl, pour in the vanilla extract and crack in the eggs, once again beat the mix together until it is well combined. Finally, add the flour mix you made previously a bit at a time, until it is fully combined. 

• Step 2: Pour the majority of the brownie mix into your lined loose bottomed square baking tin but, save some mix to go in your smaller tin. Pour the rest of the brownie mix into a loaf tin (or any other small-sized tin you have) don’t worry if it doesn’t cover the base of your tin it will grow and you’ll also be chopping it up later to decorate the top of your brownie cheesecake squares. Place both tins in the oven. Remove the loaf tin after 10-15 minutes and the square loose bottom tin after 25-30 minutes. Leave your large brownie in the tin to cool.

• Step 3: Once your brownies have completely cooled you can start to make your cheesecake filling! Add the chilled double cream and vanilla extract into a large mixing bowl. Using an electric hand whisk, whip the cream until it forms stiff peaks. (If you’re not using an electric whisk this step will take up to 20 mins to complete.) Next, fold in the soft cheese and icing sugar until the mixture is thoroughly combined. Finally, fold in the raspberries but, make sure you leave some for decoration. Place the cheesecake brownies in the fridge for 3 hours or over night.

• Step 4: Once the cheesecake has set remove the brownie from the fridge and cut into nine squares, or smaller squares (it’s up to you!) And decorate with chunks of smaller brownies, raspberries and blueberries, I also had some shop bought raspberry coulis in the fridge so drizzled a bit of that over the top too.

I hope you enjoy this recipe as much as me, my family and my friends do.

B x

Strawberry & White Chocolate Mini Cheesecakes

In May, earlier this year, I made two fruity cheesecakes for my mother and step father’s annual anniversary party. When it was time for pudding I was applauded as my mother showcased them around the room. Although I resembled a tomato, I owned the floor and thanked my adoring fans like a true rock star. Despite my slight over exaggeration of the circumstance, I was deeply complimented by a family friend, who asked if I would make a cheesecake for her and her husbands 30th wedding anniversary party, that took place yesterday.

As much as I love eating cheesecake, I enjoy making them more (probably because I know I get to have a slice, or two, or three..), so I happily obliged. I thought as a fun twist, to one of my favourite cheesecake recipes, I would make strawberry and white chocolate mini cheesecakes. Not only are mini cheesecakes perfect for parties, but it also meant I finally got to try out my new 20 loose bottom cake tin from Lakeland.

Don’t panic if you don’t possess one of these (genius) tins, any muffin / cupcake tin you have in your cupboard will suffice. However, you will need to line each mould individually, so you can easily remove each cheesecake once they have set.

This recipe makes 14-20 mini strawberry and white chocolate cheesecakes depending on the tin you use. Make sure your strawberries are small and are not longer than half the depth of the tin you are using.

Ingredients

For Base

• 125 grams of digestive biscuits
• 50 grams of unsalted butter

For Filling:

• 150 grams of white chocolate
• 200 grams of soft cheese
• 25 grams of icing sugar
• 50 ml of double cream, chilled
• 1/2 tsp of vanilla extract
• 1 punnet of small strawberries

For Decoration:

• 1/2 punnet of strawberries
• 200 ml of double cream, chilled
• 1 tbsp of caster sugar

Method

• Step 1: Place the digestive biscuits in a mixing bowl or a large zip lock bag. Use the end of a rolling pin, or tool of your choice, to crush the biscuits into a fine crumb.

• Step 2: Put the unsalted butter in a microwave safe bowl, heat on full power for 5 seconds, take it out and stir. Repeat this step until the butter is completely melted.

• Step 3: Pour the melted butter into the crushed digestive biscuits and mix it together.

• Step 4: Evenly distribute the buttery biscuit mix between each of the moulds.

Use the back of a teaspoon or a press to gently pack the biscuits down.

• Step 5: Pick out the smallest strawberries from both punnets. 

Cut the tops off of each of the strawberries.

Then cut the middle out of the strawberries like so..

Place the inside of the strawberries around the edge of the moulds. Keep repeating this until all the moulds have strawberries around the sides. Once they are all done place the tray in the fridge for the base to set, whilst you make the filling.

• Step 6: Boil the kettle, whilst you break the white chocolate into small chunks. Place the white chocolate into a glass or metal bowl. Once the kettle is boiled, pour an inch or so of water into a pan, that your bowl fits snugly on top of. Make sure the water in the pan is not touching the bottom of the bowl, otherwise the chocolate will burn. This method is called a double boiler.

Keep stirring the chocolate until it is completely melted. Once the chocolate has melted, remove it from the heat and place on the side to cool, whilst you resist the urge to dip your finger in.

• Step 7: Meanwhile, in a large mixing bowl, whip 50 ml of chilled double cream, using (preferably) an electric whisk, until it creates soft peaks. If you don’t have an electric whisk this step will take you a while, but don’t give up, keep whipping it until it is stiff 😉

• Step 8: Add the icing sugar into the same mixing bowl as the whipped cream, and fold them together. 

• Step 9: Now add the soft cheese and vanilla extract in to the creamy mix and beat together.

Pour the cooled melted white chocolate into the soft cheese mix.

And beat the mixture together for the last time, if your arm is starting to ache you know you are doing it right!! Plus you won’t feel guilty when you are tucking into these scrumptious cheesecakes because you’ve worked for it! But, try not to eat the filling yet, we’re almost at the finish line!!!!

• Step 10: Remove the tray from the fridge and evenly distribute the chocolate, creamy, cheesy (mmmmm. MUST RESIST!) mixture among each of the moulds.

Keep filling them until all the strawberries are covered. Once all the moulds are full place the tray back in the fridge for three hours or over night.

• Step 11: Run a pointed knife around the top of the mould and push the cheesecakes out. Remember to remove the metal bottom from all the cheesecakes if you are using a loose-based tin. Place the mini cheesecakes on to a large plate. 

• Step 12: Place 200 ml of chilled double cream into a large mixing bowl and stir in the tbsp of caster sugar. Next use an electric or hand whisk to whip the cream until it forms stiff peaks. Once the cream is whipped spoon it into a piping bag.

• Step 13: Pipe the whipped cream over the top of each cheesecake. I was very generous with the cream and piped it all over the top of each cheesecake.

• Step 14: Cut 10 strawberries in half and place one half on top of each of the mini cheesecakes. *Adjust the amount of strawberries for decoration accordingly to the amount of cheesecakes your batch made.

I hope you enjoy this recipe, as much as, my loyal fans (family friends) who proclaimed these cheesecakes to be the best they have ever eaten.

B x

Oreo Plant Pot Mini Cheesecakes

Mmmm Oreos! Who doesn’t like Oreos?!

If you don’t, I feel sorry for you because you won’t be able to enjoy this delicious recipe. But, as you’ve clicked on this post I’m going to assume you love them as much as I do.

I’ve been wanting to make an Oreo cheesecake for a while, but I’d been struggling to think of a creative way to decorate the top. Then, as luck would have it, I came across these bonnie, little, silicone plant pot cupcake cases yesterday, whilst I was aimlessly wandering around Dunelm with my mother.

They reminded me of Oreo plant cakes I had seen on Re & Fort’s Instagram, a garden café situated in Indonesia. Which inspired (slash overexcited) me to make my own Oreo Plant Pot Mini Cheesecakes.

This recipe makes six Oreo Plant Pot Mini Cheesecakes. If you don’t own these miniature silicone plant pots try using large, brown / orange, cupcake cases and a muffin tin, remember your batch may vary in size so allow for extra ingredients to decorate.

Ingredients

For Base:

• 8 Oreos
• 2 tbsp of unsalted butter

For Filling:

• 100 grams of soft/cream cheese
• 3 tbsp of icing sugar
• 1 tsp of vanilla extract
• 250 ml of double cream, chilled

For Decoration:

• 8 Oreos
• 6 sprigs of mint
• 6 lolly sticks

 

Method

• Step 1: Place 8 Oreos in a mixing bowl or a large zip lock bag. Use the end of a rolling pin to crush the oreos into a fine crumb.

•  Step 2: Place the unsalted butter in a microwavable bowl, heat on full power for 5 seconds, take it out and stir. Repeat this process until the butter it completely melted.

• Step 3: Add the melted butter into the crushed Oreo cookies and mix it all together.

• Step 4: Evenly distribute the buttery cookie mix between the six silicone plant pots and pack it down gently using a teaspoon. Then place them on to a small baking tray and put them into the fridge to set, whilst you make the cheesecake filling.

• Step 5: Add the chilled double cream into a large mixing bowl. Using a whisk (preferably an electric one, otherwise this step will take you some time), whip the cream until it forms stiff peaks.

• Step 6: Add the soft cheese, icing sugar and vanilla extract into the same bowl as the whipped cream and fold together.

• Step 7: Remove the silicone plant pots from the fridge, and distribute the cream cheese filling evenly, using a soup spoon and a tea spoon. Don’t worry about smoothing the tops out of the cheesecakes too much because in step 9 you will be covering them. Now lick your spoons, whisk and/or spatular, just to check it tastes right, of course 😉

• Step 8: Place the silicone pots back in the fridge for 4 hours or over night to set.

• Step 9:  Once the cheesecakes are set repeat step 1 – Place 8 Oreos in a mixing bowl or a zip lock bag, use the end of a rolling pin or kitchen utensil of your choice, to crush the Oreos into a fine crumb.

• Step 10: Spoon the crushed Oreo cookies onto the top of each of your mini cheesecakes, don’t flatten the biscuits you want it to be crumbly so it looks like soil. Make sure the cheesecake filling is completely covered.

• Step 11: Place one sprig of mint in the middle of each mini cheesecake. For added effect, write “Oreo Cheesecake” on 6 lolly pops and insert into each cheesecake. And there you have it, 6 Oreo Plant Pot Mini Cheesecakes.

I hope you enjoy making and eating these edible plant pot cheesecakes!

B x

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