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!

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 😉)

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

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!

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Prosecco Cheesecake

A beautifully simple No-Bake Vanilla Cheesecake riddled with Prosecco soaked Strawberries & Raspberries, topped with Vanilla Whipped Cream & edible pearls. Whether you’re celebrating Galentine’s Day with your Girl Band or Valentine’s with your one true love, make sure you share a slice of Prosecco Cheesecake! 

You can thank my boyfriend for this genius creation. I was struggling to think of the perfect cheesecake for my mum’s 50th birthday, when he suggested I made her favourite tipple into a creamy no-bake!

Last summer we were both obsessed with gummy bears soaked in Prosecco (absolutely boozalicious, I highly recommend you make some), which gave me the idea to soak the berries. For the “fizz” I added a genourous helping of popping candy to the buttery biscuit base (did I just make you think of Gregg Wallace?) which you can find in the baking section in Tesco or on amazon!

Show your nearest and dearest how much you love them this Valentine’s, by creating this simple but beautiful Prosecco Cheesecake. You will need, an 8 inch tin, two piping bags, a mixer / whisk, a Wilton 1m star nozzle and a spatula.

Ingredients

For base:

• 200 grams of digestive biscuits
• 75 grams of unsalted butter, melted
• 2 tbsp of popping candy

For filling:

• 400 grams of soft/cream cheese, chilled
• 175 grams of caster sugar
• 1 tsp of vanilla
• 175 grams of crème fraiche, chilled
• 450 ml of double cream, chilled

For boozy fruit:

• 200 grams of strawberries
• 200 grams of raspberries
• Bottle of prosecco

For decoration:

• 200 ml of double cream, chilled
• 1 tsp of vanilla
• 1 tbsp of icing sugar
• Pink pearl sprinkles
• Pearl sprinkles
• Pink sprinkles

Method

Step 1: 24 hours before you want to make the cheesecake, pour the Prosecco over the strawberries and raspberries in a large mixing bowl. Make sure the fruit is completely covered in the Prosecco. There will probs be a glass or two left over for you to drink. Pop cling film over the top of the bowl and place in the fridge for 24 hours.

Step 2: Place the digestives in a food processor and blitz until they resemble a fine crumb. Next pour in the melted butter, and give it another good wizz until thoroughly  combined. Tip in the popping candy & stir together using a spatula. Pour the buttery popping biscuit mix into a well lined loose bottom tin, using the back of a soup spoon to pack the biscuits down.

Step 3: Drain the fruit that has been soaked in Prosecco for 24 hours and place on kitchen roll. Pat the strawberries dry, using a dry piece of kitchen roll. If your strawberries are big cut them into thick slices, if they are small cut them in half. Place the inside of the strawberry against the tin. Put the tin in the fridge whilst you make the cheesecake filling.

Step 4: In a mixer, whisk together the soft cheese, caster sugar and vanilla on a medium speed. Then pour in the chilled creme fraiche and double cream, whisk on a medium-high speed until the mixture is thick enough to hold its shape.

Step 5: Scoop some of the cheesecake mix into a piping bag and pipe around all of strawberries. Then pour the drained raspberries into the rest of the cheesecake mix and fold together. Tip the filling into the tin, and level the top of the cheesecake using a spatula. Pop back in the fridge for 5 hours or overnight.

Step 6: Once the cheesecake has set, pour the double cream, vanilla and icing sugar into a mixer, on a medium speed whip the cream until it forms stiff peaks. Spoon the whipped cream into a piping bag with a Wilton 1m nozzle (or any star nozzle you own!). Pipe the cream in upward swirls around the cheesecake. Sprinkle your pink and pearl edible beads all over your piped cream (and probably the floor).

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Creme Brûlée Cheesecake

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

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

Me and my boyfriend have been obsessing over Creme Brûlée recently, something about the smell of burnt sugar really gets our taste buds going. They are the perfect individual pudding which gave me the idea of, Mini Creme Brûlée 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 Brûlée 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 Gü 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 

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.

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Step 2: 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.

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Recipes you might also like:

Mini Biscoff Cheesecakes

Raspberry & Brownie Cheesecake Squares

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.

If you can’t stand the sight of the new Toblerone bars or like me you received an excessive amount of chocolate at Christmas, then why not melt them down and turn it into a delicious cheesecake that you can share with friends.

As soon as I spotted the TWO Toblerones my mum put in mine and Spencer’s Santa sack, I immediately burrowed them away. I had planned to make a Toblerone Cheesecake over the Christmas period but didn’t have the time, but thought it would make the perfect blog post for “using up Christmas chocolate” (not sure anyone actually ever has leftover chocolate, I just purely wanted to make a Toblerone Cheesecake and thought this would be a good excuse 😂).

I was going to make my own nougat but I couldn’t find rice paper in my local Tesco or Waitrose. However, I did find Barrett’s Jumbo soft Raspbery & Vanilla flavoured Nougat in Tesco which was a steal at 59p. I decided to decorate this cheesecake in the same simple yet effective style as my No-Bake Maltesers Cheesecake recipe (throw loads of stuff on top and smother it in caramel 👀).

This Toblerone cheesecake is very easy to recreate, the only real skill you need is stacking for the decoration (this took me a couple of attempts to get a sturdy structure). You will need a lined six inch tin (or an 8 inch tin but it won’t be as deep), a mixing bowl, spatula, food processor, 1 piping bag, and a knife.

Ingredients

For base: 

• 250 grams of chocolate digestives
• 75 grams of unsalted butter, melted

For filling:

• 400 grams of soft / cream cheese, room temperature
• 175 grams of Toblerone, melted
• 125 grams of milk chocolate, melted
• 50 grams of icing sugar
• 300ml double cream, chilled

For decoration:

• 175 grams of Toblerone, chopped into individual triangles
• 100 grams of nougat (Barrett jumbo smoft Raspberry & Vanilla Nougat)
• 2 tbsp carnations caramel
• 1/4 tsp salt

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 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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Maltesers & Baileys Cheesecake

A creamy No-Bake Baileys Cheesecake riddled with Maltesers, topped with fresh Raspberries, more Maltesers and a drizzle of Caramel for good measure. This Baileys and Maltesers Cheesecake is the perfect Christmas Party Showstopper.

The second cheesecake in my series of ‘Christmas Centre Piece Cheesecakes’ had to be a Baileys Cheesecake! For me Baileys is the ultimate Christmas drink, as soon as you see the bottle in the fridge you know Christmas will be shortly following.

Last year, I made several Baileys Cheesecakes over the festive period, my first having a little too much Baileys in, which resulted in a cheesey Baileys puddle. You’ll be happy to know that I have successfully got the balance right since 😂.

This year I wanted to make something a bit different, but still wanted that naughty creamy whiskey punch. I don’t know when I had the light bulb moment of adding Maltesers and raspberries to the filling and for decoration, but I do know its a match made in heaven.

I’ve made this Cheesecake twice in the past 2 weeks and I’ve already been asked if I will make another one for Christmas Eve (no rest for the wicked). The most recent one I made converted two baileys haters, so you know it will be loved by all at a festive gathering.

For this recipe I use either my 6inch loose bottom tin, which makes the cheesecake deeper (as seen in the photo below), or my 8inch loose bottom tin, not quite as towering but easier for a bigger gathering and still as impressive (photo above.) You will also need a piping bag, whisk/mixer, rolling pin (or other heavy item to bash the Maltesers) and food processor.

Ingredients

For base:

• 300 grams of chocolate digestives, crushed
• 90 grams of unsalted butter, melted

For filling:

• 400 grams of soft / cream cheese, chilled
• 100 grams of icing sugar
• 50 ml of baileys, chilled
• 1 tsp of vanilla
• 100 grams of crème fraiche, chilled
• 300 ml of double cream, chilled
• 195 grams of Maltesers, crushed

For decoration:

• 1 tbsp of caramel
• 50 grams raspberries
• 121 grams of Maltesers

Method

Step 1: Normally I use a food processor to crush my biscuits, but my lovely assistant (boyfriend) is chief biscuit basher when he visits. His weapon of choice is a large zip lock bag and a rolling pin. He pops the digestives in the bag, zip locks it shut and gives them a good ol bash until the biscuits resemble a fine crumb. Then pours the biscuit crumb into a large mixing bowl and stirs in the melted butter. But my method is a lot quicker! Just pop the biscuit in the food processor give them a good wizz, add the butter and give it another good wizz and ta dah, no achey arm.

Step 2: Tip the buttery biscuit mix into a well lined loose bottom tin. Using the back of a soup spoon press the biscuits down into an even layer. Then pop the tin in the fridge whilst you make the Baileys & Maltesers filling.

Step 3: Pop the soft cheese, vanilla and icing sugar into a mixer. On a low speed, mix the ingredients together using the whisk attachment. Then add the baileys and whisk on a medium speed until combined. Pour in the creme fraiche and double cream, whisk on a medium-high speed until the cheesecake mixture thickens and holds its shape.

Step 4: Partially crush the Maltesers in a large mixing bowl using a rolling pin. I left a few still whole and the majority crushed into a fine Maltesers crumb. Remove the bowl from the mixer and pour the crushed Maltesers into the baileys cheesecake, using a spatula fold together. Remove the tin from the fridge and pour in the cheesecake filling. Use the spatula to level out the cheesecake to leave smooth finish. Place the tin in the fridge for five hours or over night.

Step 5: Remove the cheesecake from the tin and place on a plate. Pour the Maltesers and raspberries in a pile on top of the cheesecake. Pour the caramel into a piping bag and drizzle over the top of the cheesecake. Leave in the fridge until you’re ready to serve!

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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. 

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 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😱).

To make this Jammie Dodger Cheesecake for your children (yourself 😉). 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 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.

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! 

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B

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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 🍿 

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

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

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

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

Ingredients 

For base:

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

For filling:

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

For decoration:

• 247 grams or if you’re using carnations caramel (397g tin) like me just the rest of the tin!
• 1/4 tsp of salt
• 50 ml double cream
• gold chocolate sprinkles
• 160 gram bag of salted caramel popcorn

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 😘

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 ✨ A light and creamy pudding perfect for a summer tea party!

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. 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 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 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 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. 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 

Step 1: 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: 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. 

Step 3: 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.

Step 4: 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. 

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 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!! 

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, an Eton Mess Cheesecake and a Strawberry 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 makes perfect bitesized treats that are ideal for catering a party 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: 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: 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: 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: 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: 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

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.

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.

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.

Equipment

• I love my non stick Masterclass 8 Inch Loose bottom cake tin but you can find cheaper alternatives on Amazon or your local supermarket that will work just as well.

• 3 Piping bags and and a large closed star nozzle (I used an 8CS kitchen craft)

• Rolling pin or food processor

• Electric whisk or mixer
• Spatula

Ingredients 

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: 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: 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  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: 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: 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: 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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