English cheesecake company

Ferrero Rocher Cheesecake: Review

An assortment of 12 decadent Ferrero Rocher Mini Cheesecakes from the English Cheesecake Company. The perfect Christmas puds delivered straight to your front door!

English cheesecake company

You can only imagine how much I was fan girling when an email from the English Cheesecake Company landed in my inbox, asking me if I would like a box of their Mini Ferrero Rocher Cheesecakes to review! I mean who would ever pass up the opportunity of free cheesecake delivered to their front door!? (Obviously not me ūüėā)

I decided to¬†have the cheesecakes delivered to my work address so I could suprise my parents when I got home. With a perplexed look on her face my mum said, ‘you haven’t bought these have you?’ Not only was she delighted with the news that they were¬†free (with the mere cost of a review), she was also ecstatic that these Cheesecakes didn’t cause havoc in her kitchen, only a few (licked clean) plates.

I was sceptical as to whether or not they would look as good as they did in the photo¬†on their website, but because they are delivered¬†frozen they arrived in perfect condition. Opening up the packaging felt so luxurious, a nice sturdy box (Ooo I love me some thick cardboard) in which the Cheesecakes were incased in a delicate paper. The only downside was I couldn’t sneakily pinch one at work as I¬†had to wait for them to defrost. This is something you definitely need to consider if you are buying some for an occasion.

English cheesecake company delivery

We took the taste testing pretty seriously, one plate for each of the four different Ferrero Rocher Cheesecake flavours; Chocolate Cheesecake, Vanilla Cheesecake, Praline Frosted Cheesecake Cupcake & Chocolate Frosted Cheesecake Cupcake. When it comes to cheesecakes we are pretty snobby, so we had our best game faces on (they didn’t last long).

Whilst lifting another spoonful of the Chocolate Ferrero Rocher Cheesecake to her lips my mum muttered ‘I was not expecting them to be this good’. We have this preconceived perception on shop bought cheesecake, that it¬†is fluffy, a bit dry and all round crap. (This snobbery¬†only developed once I started making my own cheesecakes.)

Pleasantly surprised at the vanilla and chocolate cheesecakes’ creaminess and not overly sweet base, we moved onto the cheesecake cupcakes. Now this might shock a few of you but I’ve never actually eaten a Cheesecake Cupcake ūüėĪ

I have no idea what they are meant to be like, all I know is the English Cheesecake Company’s are¬†dayummm¬†good. Both of the Cheesecake Cupcakes were a moist chocolate sponge containing a creamy baked cheesecake centre. I don’t know about you but I’m feeling 22¬†it’s not often I come across a chocolate sponge that is both rich in flavour and moist. They were top notch ūüĎĆūüŹľ

Both the Chocolate Cheesecake and Praline Frosted Cheesecake Cupcake tasted exactly like a Ferrero Rocher. You’re probably reading this like ‘well aren’t they meant to? Idiot!’ However I have had my fair share of puddings that are purely topped with the ingredient that they are named after. This isn’t a bad thing but for a pudding to actually taste like the name ūüėć Now that’s a good un’!

The Vanilla Cheesecake and Chocolate Frosted Cheesecake Cupcake had a more subtle nutty taste. Unlike my mum and I, my stepdad is not keen on rich chocolatey cakes (doesn’t stop him eating them though). The Vanilla Cheesecake was his fave and if I didn’t have to write a review on them we wouldn’t have stood a chance of even having a little taste!

He is also very particular with frosting, he doesn’t like it overly sweet. If he can feel the grains of sugar in your buttercream, he sure as hell will let you know that he doesn’t have a sweet tooth (as he embarks on to his second cake). But, we were all pleased that the frosting on both cakes was smooth (and grain free). I would have been happy if they just sent a box full of frosting, it was delicious.

English cheesecake company

The box of minis contained three of each of the four flavours. Personally I think they would be ideal for a Christmas Party, they’re a delicious twist on the ultimate Christmas Chocolate. A selection of flavours to suit everyone’s preferences (unless you’re allergic to nuts or you don’t like Ferrero Rocher’s).

Who else’s opinion would you trust when it involves Cheesecake? I mean I practically live off the stuff!

Red velvet cake with a layer of cheesecake

Red Velvet Cheesecake

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

Red velvet layer cheesecake

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

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

Birthday Cheesecake

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

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

Red velvet cheesecake cute

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

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

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


For cheesecake layer: 

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

For red velvet cake:

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

For cream cheese frosting:

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

For decoration:

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


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

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

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

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

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

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

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

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

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

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

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

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Red velvet cheesecake with ganache drip


B x

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.


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.


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


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







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.


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.

imageimage imageimage

  • 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

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! ūüėč

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.


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


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 ūüėč

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.


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!


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.


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.


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.


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.


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 ūüėė

 B x

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White Chocolate and Raspberry Cheesecake topped with Raspberry Eton Mess, Whipped Cream and Raspberry Coulis