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 ūüćŅ 

Salted caramel cheesecake topped with salted popcorn and caramel sauce

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

Due to good health, I’m back full time at work and seizing the weekends! When I get home from work I bury myself in my bed and recuperate from staring at spreadsheets all day. I spend my weekends in London with my boyfriends and visiting friends. ūüöęHis 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 hammersūüöę

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 ūüėā) The popcorn is even out of a bag ready made. You will need a lined 6inch loose bottom tin, a tin opener, an electric whisk or stand mixer and a sauce pan.

Ingredients 

For base:

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

For filling:

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

For decoration:

Method

Step1: Place the biscuits in a large mixing bowl or zip lock bag. Use a kitchen tool of your choice (mine is a rolling pin) and bash the biscuits into a fine crumb! Pour in the melted butter and mix together thoroughly. Tip the buttery biscuit mix into the lined tin, using the back of a soup spoon press the biscuits down.

Step 2: Place the soft cheese, vanilla, caramel and salt into your mixer. Mix on a medium speed. Next add the icing sugar, mix on a low speed, use a tea towel to cover your mixer to prevent a cloud of icing sugar taking over your kitchen.

Step 3: Remove the bowl from your mixer, pour in the double cream and give it a good mix with a spatula. Pop the bowl back on the mixer, using the whisk attachment, whip on a medium high speed until thick enough to hold itself. Plop it into the tin over the biscuit base and neatly level the top. Place in the fridge over night.

Step 4: Remove the cheesecake from the tin, place on a plate and pop back in the fridge. In a saucepan heat the caramel and double cream until combined, remove from the heat. Leave it to cool down, then pour the caramel sauce (with salt added) on top, pile the popcorn high, sprinkle the chocolate gold balls on top and serve. 

Enjoy

B ūüėė

Mini biscoff cookie butter cheesecakes topped with whipped cream

Biscoff Cookie Butter Cheesecakes

Creamy Bitesize No-Bake Lotus Biscoff Biscuit Cheesecakes topped with vanilla whipped cream, drizzled in biscoff cookie butter and finished with a Biscoff crumb. The Ultimate Lotus Biscoff Cookie Butter fix you will ever need!

Mini lotus Biscoff Cookie butter spread cheesecakes

Last week was a busy and exciting week for me, I finally got to meet Erica from Biscuits and Pieces, my boyfriend made a surprise visit, I watched Eurovision with my homies and my best friend returned from her world travels!!!!

In amongst all this fun, I finally made a cheesecake for my work colleagues. Many¬†of you don’t know, unless you’ve seen me moaning on Twitter, I’ve been rather poorly for the last year. But now I’m finally on the mend and getting on with my life ūüéČ. One big step I’ve recently taken, has been returning back to work, although I’m not back full time yet! I started making cheesecakes as a hobby about 10 months ago and started my blog as a channel of giving me purpose and a distraction from my illness. That meant my work buddies had only ever seen my creations but hadn’t actually¬†tasted them.

I thought I’d make mini bitesize cheesecakes, perfect for transporting to the office and less faff than cutting and dishing out a large cheesecake. And who doesn’t love Biscoff?! Thankfully they went down a treat, and as I only work in a small office, there were six left over. However, by the time I’d got home, the left over Biscoff cheesecakes had all been gobbled up by my sneaky step dad! So, 12 mini cheesecakes lasted a grand total of 8 hours. If that doesn’t scream MAKE ME I don’t know what does.

I have to pre-warn you so you don’t make the same mistake as I did,¬†you might want to buy two jars of Biscoff cookie spread. One for you and one for the cheesecakes, trust me on this one. I learned this after two trips to Tesco because I ate the first Biscoff jar with a spoon. ūüĎÄ

These were so delicious I made them twice last week! If you want to have a go at making these 12 miniature Biscoff cheesecakes you will need, a¬†loose-based mini bites dessert tin, 3 piping bags and a 2D Wilton nozzle. If you don’t own this marvellous Lakeland tin, you could use a normal muffin tin and small cupcake cases but the amount the mixture makes might vary.

Ingredients 

For base:

  • 14 lotus Biscoff cookies
  • 3 tbsp of unsalted butter

For filling:

  • 150 grams of soft/cream cheese
  • 3 tbsp of icing sugar
  • 4 tbsp of smooth Biscoff¬†cookie butter spread
  • 125 ml double cream
  • 1/2 tsp vanilla extract

For decoration:

  • 125 ml double cream
  • 1 tbsp icing sugar
  • 1/2 tsp of vanilla extract
  • 1 tbsp of smooth Biscoff cookie butter spread, melted
  • 6 Lotus Biscoff¬†cookies, halved
  • 1 Lotus Biscoff cookie, crushed

Step 1: If you are using a similar tin to mine, roughly cut 12 little squares of baking paper and pop in to the bottom of each mould. Next place the lotus Biscoff biscuits into a large mixing bowl, using the end of a rolling pin or tool of your choice, crush the cookies into a fine crumb. Add the melted butter, and mix until thoroughly combined. Use a teaspoon to distribute the crumbed biscuit between 12 of the holes. Using a press or teaspoon, pack the biscuits down.

Step 2: In a clean large mixing bowl, mix the soft cheese, icing sugar and Biscoff cookie butter together, using a spatula. Into the same bowl, using a spatula again, mix in the double cream. If it is too loose, whisk it using an electric whisk until thick. Finally, fold in the vanilla.

Step 3: I find it easier and less messy to pipe the cheesecake into the holes. So scoop the mix into a disposable piping bag, snip off the end and pipe into the 12 holes with Biscoff cookie bases. Place in the fridge for 2-3 hours or until set.

Step 4: Once the cheesecakes are set remove them from the individual moulds. Pour the double cream, icing sugar and vanilla into your mixer, using the whisk attachment whip the cream until thick enough to pipe. Scoop a quarter of the double cream into the piping bag with a 2D nozzle, at a time and pipe like a mr whippy. *If you put it all in the bag at once it becomes over whipped.

Step 5:¬†Pour the melted Biscoff cookie butter into a piping bag, snip the tip of the piping bag off, and drizzle over each of the mini Biscoff cheesecakes. Cut six of the biscuit in half, place a half onto each cheesecake. Crush one lotus cookie into a fine crumb and sprinkle on top of each cheesecake. Keep them in the fridge until you want to eat them. *the Biscoff cookies go soft in the fridge so don’t put them on until you want to serve them.

I hope you enjoy these mini cheesecakes as much as my step dad did!

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Individual sized Biscoff cookie butter Cheesecakes. These adorable mini Biscoff cheesecakes are topped with cream and melted cookie butter

Strawberry Cheesecake, with a brownie base topped with vanilla whipped cream

Neapolitan Cheesecake

A light and creamy strawberry cheesecake sat on a dark chocolate brownie base, topped with sweet vanilla whipped cream, finished with a generous helping of multicoloured sprinkles and halved strawberries. Creating my take on a Neapolitan Cheesecake.

Brownie topped with Strawberry Cheesecake and Vanilla Whipped Cream

One of my lovely subscribers requested a Neapolitan Cheesecake. First, I had to do a little Google to find out what exactly¬†a Neapolitan Cheesecake was. It originates from the Italian dessert ‘Neapolitan Ice Cream’ which is made up of blocks of chocolate, strawberry and vanilla ice cream. I wanted to make it a little different, so my boyfriend suggested I mixed things up a little and make the chocolate layer a brownie, to which I decided I would make the cheesecake strawberry flavoured and top it with a vanilla whipped cream.

This turned out as one of my best cheesecakes to date. My step dad likes to say he’s not into brownies or any type of chocolate cake (unless it involves white chocolate). As much as he protests ‘brownies don’t do it’ for him,¬†it hasn’t stopped him from eating three slices since I served the Neapolitan Cheesecake Brownie after dinner yesterday. So it can’t be that bad?

It would be rude of you not to make this cheesecake, after all strawberry season is upon us! You will need, one 8 inch lined loose-bottom tin, a piping bag and a large 8CS piping nozzle. I have used a stand mixer for this recipe. If you are using a hand mixer when making the cheesecake, whip the double cream, red food colouring and strawberry sauce together in a separate bowl and then fold it into the cheese mixture, this will make life easier!

Ingredients 

For brownie base:

  • 125 grams of unsalted butter, chopped into cubes
  • 100 grams of dark chocolate, broken up
  • 5 tbsp of cocoa powder
  • 3 tbsp of plain flour
  • 1/2 teaspoon of baking powder
  • 180 grams caster sugar
  • 2 large eggs, beaten

Strawberry sauce:

  • 125 grams of strawberries, chopped
  • 100 grams caster sugar
  • 60 ml of water
  • 1 tsp vanilla

For filling:

  • 400 grams of soft/cream cheese, room temperature
  • 75 grams of icing sugar
  • 1/2 tsp of vanilla
  • 200 ml of double cream, chilled
  • 100 ml of strawberry sauce, chilled
  • red food gel colouring (I used the brand Dr. Oetker)
  • 100 grams¬†of chopped strawberries

For decoration:

  • 300 ml double cream, chilled
  • 15 grams icing sugar
  • 1 tsp vanilla
  • multi coloured sprinkles (optional)
  • Halved strawberries to decorate

Method 

Step 1:¬†Preheat your oven to 180C/350F/Gas mark 4. Melt the butter and chocolate over a gentle heat, using the double boiler method. Make sure the water is not touching the bottom of your bowl otherwise you’ll burn your chocolate. Once it is melted set it a side to cool.

Step 2: Sift the flour, cocoa and baking powder into your stand mixer bowl. Then add the sugar and stir together.

Step 3: Pour the melted chocolate mix into the same bowl as the dry ingredients. Mix on a medium speed until thoroughly combined. Next add the beaten eggs and mix on a medium speed until you have a silky consistency.

Step 4: Pour the brownie batter into your lined loose bottom tin (I just line the base of my tin). Pop it in the oven for 15-20 minutes. When you test it, it should still be gooey inside. Leave the brownie to cool in the tin completely before you make the strawberry cheesecake filling.

Step 5: Place the chopped strawberries, caster sugar and water into a small sauce pan. Bring it to a simmer, and let it simmer for 15 minutes until syrupy. Pass it through a fine mesh sieve to remove the bits. Let it cool completely before you do the next step.

Step 6: Place the soft cheese, icing sugar and vanilla into your mixer, mix on a medium low speed until thoroughly combined (wrap a tea towel around the top of your mixer to prevent a cloud of icing sugar taking over your kitchen.) Next add the double cream, 100ml of your strawberry sauce, and red food colouring (add as much red colouring as you want until you get a nice pink colour). Using the whisk attachment, mix on a medium high speed until the mixture is thick enough to hold itself.

Step 7: Run a knife around the edge of your tin and brownie (this makes it easier to get the cheesecake out later.) Chop 100 grams of strawberries and put them in the centre of your brownie, then pour the cheesecake filling over the top. Place in the fridge for four hours or overnight.

Step 8: Once the cheesecake has set, pour the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment, mix on a medium-high speed until the cream is thick enough to pipe. Once the whipped cream is ready, remove your cheesecake from the tin, scoop the cream into a piping bag with the 8CS nozzle, and pipe large stars all over the top of your cheesecake. Do this by holding your piping bag vertical, squeeze the cream out, release the pressure and pull up to make a point. Sprinkle a generous helping of sprinkles all over, and decorate with the halved strawberries. If you have any left over strawberry sauce drizzle it over the halved strawberries.

I hope you enjoy this part-bake cheesecake, make sure you subscribe to get your weekly does of cheesecakePORN!

Strawberry Cheesecake, with a brownie base topped with vanilla whipped cream

B x

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You may also like:

Raspberry & Brownie Cheesecake Squares

Cheesecake brownies

Banana and strawberry layered cheesecake smoothie

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? 

Individual Strawberry and Banana Smoothie Cheesecakes

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. ūüôą

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.

Banana, strawberry and low fat cheese

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.

Fruity smoothie mix

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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Strawberry & Banana Smoothie Individual Cheesecakes topped with Whipped Cream and Sprinkles.

Vegan White Chocolate & Coconut Cheesecake

Vegan White Chocolate and coconut cheesecake riddled with strawberries

 

I created this beauty last summer for my sister who is allergic to all dairy products and eggs. Yes, that meant she had never experienced the creamy delights of a no bake cheesecake, until I put an end to her tirade of misery. You could call me a cheesecake super hero, but I’ll leave that for you to decide.

I asked google for alternatives for cream cheese and double cream. I found that the free from section in Tesco do a soft cheese alternative and the fat from coconut milk whips just like double cream. So, I adapted my favourite white chocolate cheesecake recipe to be dairy and egg free.

You will need to line an 8 inch Spring-form tin. You must leave the coconut milk in the fridge over night, DO NOT SHAKE because you want the cream that has seperated to the top of the can. Also, for best results when whipping the coconut cream leave a bowl and your whisk attachments in the fridge for at least an hour before you need them.

Ingredients 

For base:

  • 200 gram of ginger oat biscuits (Holland & Barret do Vegan Biscuits)
  • 50 grams of pure butter, melted (Tesco free from section)

For filling:

  • 400 grams Violife Cream Cheese (Tesco free from section)
  • 1 can of full fat coconut milk, chilled in the fridge over night
  • 50g Whitworths superfine icing sugar (Lakeland)
  • 300 grams of vegan white chocolate (Amazon or Holland & Barrett)
  • 1 tsp of Vanilla
  • 1/2 punnet of strawberries

For decoration:

  • 1 punnet of strawberries

Method

Step 1: Bash the oat biscuits with the end of a rolling pin or back of a fork, until it is a fine crumb. Add the melted butter to the crushed biscuits, and mix well. Pour the buttery biscuit mix into your lined spring-form tin. Pack the biscuits down using the back of a soup spoon. Then place the tin in the fridge whilst you make the cheesecake filling.

Step 2: Melt the white chocolate over a double boiler or in the microwave. Once the chocolate is completely melted, leave to one side to cool. Next, place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.

Step 3: Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do not shake the coconut milk and be careful when opening the can. Scoop out the coconut cream that has seperated to the top of the can and place in the refrigerated bowl, make sure you leave the clear liquid (coconut water) in the can. Using an electric whisk whip the coconut cream until it forms soft peaks.

Step 4: Add the cooled melted white chococlate to the sweet cream cheese mix, using the electric whisk mix thoroughly. Then add the chocolate cheese mix into the same bowl as the coconut whipped cream, and fold together. In the same bowl add the chopped strawberries and fold together once more. 

Step 5: Remove the tin from the fridge, and pour in the cheesecake filling, use a spatula to get a smooth finish. Then slice strawberries into thin pieces, place them next to each other making a circle shape, work from the outside – in.

This cheesecake is ridiculously pricey but totally worth it for a treat!

Enjoy

B x

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Vanilla Cheesecake

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

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

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

Vanilla cheesecake

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

Ingredients 

For base:

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

For filling:

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

For decoration:

  • 1 tsp of red food jel
  • Dried raspberries

Method

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

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

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

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

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

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

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

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

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Enjoy!

B x

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Vanilla Cheesecaks with a strawberry border topped with vanilla cheesecake rosettes

Double Chocolate Cheesecake

So a lot has happened since I last posted!

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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 ūüėą. 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…

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I did ask for his permission to feature on my blog and he said “only if I can bite you”. ūüôĄ 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…

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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

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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.

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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…

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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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Double Chocolate Cheesecake finished with a dark chocolate ganache border

Christmassy Coconut Mini Cheesecakes

It’s beginning to look a lot like Christmas.

Christmas finally arrived in my humble abode last week, which inspired me to get a bit festive with this month’s cheesecake recipe! The x-mas party season has quickly snuck upon us and I thought these¬†mini coconut Christmas tree cheesecakes were perfect to make any Christmas party spread POP.

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I recently stumbled across JustaTaste‘s¬†Instagram account and her chocolate cupcakes influced me to decorate my mini festive cheesecakes in a similar way. However, I replaced pretzel sticks (that she used for the tree stump) with honeycomb matchmakers as a sweet alternative. For the christmas tree I used dark¬†green candy melts, you can purchase them from either Hobbycraft¬†or Lakeland¬†(or probably Amazon). Don’t be put off by their vibrant colour, they taste like very sweet white choccy.

This recipe makes 10-12 mini coconut cheesecakes, I used my mini loose bottom cake tin from Lakeland.¬†If you don’t own one of these (genius) tins you can use a normal muffin tin,¬†make sure you line it appropriately for easy removal. You will also require a large lined baking tray and piping bag when making your mini Christmas trees.

Ingredients 

For base:

  • 9 chocolate chip cookies
  • 2 tbsp of unsalted butter, melted

For filling:

  • 100 grams of soft cheese
  • 3 tbsp of icing sugar
  • 1 tsp of vanilla extract
  • 150 ml of double cream, chilled
  • 1 can of full fat coconut milk, chilled in fridge over night

For decoration:

  • 100 grams of dark green candy melts
  • 10-12 honeycomb matchmakers
  • 1 pot of sprinkles
  • 1 bag of baked coconut chips or grated coconut

Method

Step 1: Place the cookies in a large mixing bowl or zip lock bag, and crush into a fine crumb, using the end of a rolling pin. Similarly use a food processor (I used my new kitchen aid tool), and blitz the cookies until there are no big chunks left. Next add the melted butter to the cookie crumb, and mix until thoroughly combined.

Using a teaspoon, evenly distribute the buttery cookie mix between 10 moulds. Use the back of a teaspoon or press to gently pack the biscuit mix down. Then set the tray in the fridge to cool, whilst you make the cheesy coconut filling.

Step 2:¬†Remove your coconut milk from the fridge (do not shake it). Once you have carefully opened the can, scoop out the thick coconut cream that has seperated to the top of the can, and place in a large mixing bowl. *Make sure you don’t scoop out any of the coconut water that has separated to the bottom of the can.* Into the same bowl as the coconut cream, add your chilled double cream. Using an electric whisk, whip the coconut and double cream until it forms soft peaks.

Step 3: In a different bowl, add the soft cheese, vanilla extract, and icing sugar. Beat the mixture together. Then pour the vanilla cream cheese mix into the whipped coconut cream and fold together until the mixes are thoroughly combined.

Step 4: Remove the tray from the fridge and evenly distribute the coconut mix between each of the moulds. Then set the tray back in fridge whilst you make the candy melt Christmas trees. 

Step 5: Now the fun part! You will need a couple of lined baking trays, a piping bag, honeycomb match makers, a sharp knife, dark green candy melts and last but not least SPRINKLES! 

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First, you need to chop a bit off the end of each of the 10 matchmakers, then place them onto a lined baking tray. Next, place your candy melts into a microwave safe bowl and microwave for 1 minute or until completely melted. Pour the candy melts into a piping bag and snip off the end.

Then, simply zig zag back and forth over part of the matchmaker with the candy melt and sprinkle some sprinkles on straight after, as the candy melts set quickly. Once they are all done pop your baking trays in the fridge for five minutes, then remove them and the mini cheesecakes, pop one of them into the centre of each little cheesecakes. cheesecake. As a finishing touch sprinkle some coconut on top of the cheesecake.

I hope you and your guests enjoy these fun festive cheesecakes, make sure you let me know how you get on.

B x

Chocolate Button Cheesecake

What’s a better excuse to make a cheesecake, than your grandparents coming round for dinner?

Personally, I think any excuse is a good excuse to make a cheesecake (admittedly I’m a little HUGELY biased). When my mother told me my grandparents were coming round for supper the following evening, they became my excuse to make this chocolate button cheesecake. After all, it would have been rude not to present them with a deliciously indulgent cheesecake after travelling all that way to see me. (They live on the other side of my tiny village.)

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Due to short notice and the closest supermarket being a 30 minute drive, I had to make do with what we had in the kitchen cupboards. Luckily, living with my mum means the treat cupboard is always stocked with everything chocolate and the fridge bares emergency cheesecake essentials (soft cheese and double cream). This allowed me to make a quick and easy chocolate cheesecake with an eye catching chocolate button floral design.

This rich cheesecake roughly serves 8 people, which meant I could munch on a left over slice whilst watching the GBBO. I used an 8 inch springform cake tin, however any large cake tin you have will do. Make sure it is properly lined for easier removal.

Ingredients

For base:

  • 200 grams of double chocolate digestive biscuits
  • 100 grams of unsalted butter

For filling:

  • 300 grams of milk chocolate
  • 400 grams of soft cheese
  • 50 grams of icing sugar
  • 100 ml of double cream, chilled

For decoration:

  • 1 packet of large white chocolate button
  • 1 packet of small white chocolate buttons
  • 1 packet of maltesers
  • 1 packet of yogurt covered honeycomb (or white chocolate chips)
  • 1 packet of milk chocolate chip

YOU PROBABLY WON’T USE ALL OF THESE INGREDIENTS FOR DECORATION BUT YOU CAN PUT THEM IN YOUR BAKING CUPBOARD FOR NEXT TIME ūüėČ

Chocolate button cheesecake ingredients

Method

  • Step 1: Place the double chocolate biscuits in a mixing bowl or large zip lock bag. Bash the biscuits into a fine crumb by using the end off a rolling pin, or tool of your choice.

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  • Step 2: Chop the unsalted butter into small cubes, and put in a microwaveable safe bowl. Heat the butter in the microwave on full power for 5 seconds, take it out and stir, repeat until the butter is completely melted. Similarly, if you don’t own a microwave (because you don’t believe in them), place the cubed butter into a small pan, and melt it over a gentle heat. 

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Pour the melted butter into the crushed double chocolate biscuits, and mix together. If it looks like something your pet makes in your back garden, than you’re doing it right (Gross!! Sorry). The chocolate from the biscuit melts to make it a very wet mix, but don’t worry the base isn’t unbreakable once it has set.

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  • Step 3: Line the base of the springform tin, then evenly distribute the buttery chocolate biscuit mix around the bottom of the tin. With the back of a soup spoon gently pack the biscuits down.

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Once the base is covered in the chocolate buttery biscuit mix, place the tin in fridge, whilst you make the chocolate cheese filling. This will allow the chocolate base to set.

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  • Step 4: Break the chocolate into small chunks and place in either a glass or metal mixing bowl.

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Pour an inch of boiling water into a small pan, that your bowl sits snuggly on top of. Make sure the water in the pan is not touching the bottom of your bowl, otherwise the chocolate will burn.

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Stir the chocolate occasionally, until it is completely melted. Once it’s melted, remove it from the heat, and place on the side to cool down.

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  • Step 5: Place the chilled double cream in a large mixing bowl. Use an electric whisk (preferably) to whip the double cream into soft peaks. If you are using a normal whisk, this step will take you a while, but don’t give up, keep whipping until you have soft peaks. Otherwise, your cheesecake won’t set. 

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  • Step 6: In the same bowl as the whipped cream, use a spatula or wooden spoon to fold in the icing sugar. Make sure you don’t knock any air out!

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Keep an eye out for thieving family members!!! I didn’t do a very good job of protecting the melted chocolate. As you can see I caught my mother in the act.

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  • Step 7: Add the soft cheese into the same bowl as the sugary whipped cream. If like me at this point your feeling lazing, use the electric whisk to mix the ingredients together. Defending the melted chocolate from greedy family members with marshmallows is tiring work.

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  • Step 8: Finally add the chocolate, to the cheesy cream mixture and stir together, until the chocolate has turned the mix completely brown.

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  • Step 9: Remove the tin from the fridge and pour the chocolate filling over the double chocolate biscuit base. With a silicone spatula make sure the mix is spread evenly around the tin. 

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  • Step 10: Now get your creative hat on a start making your flowers. It is best to make the chocolate button flowers before you put the cheesecake in the fridge to set. First place the Malteser down, and then fan the large white chocolate buttons around the Malteser. Push each large white chocolate button half way into the cheesecake, this means they won’t fall over. Use small white chocolate buttons, milk chocolate chips and white chocolate chips / yogurt honey comb pieces to decorate around your flowers.

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Once the top of the cheesecake is completely covered, place it in the fridge to set for four hours, or over night.

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  • Step 11: When the cheesecake has set, run a knife a round the edge of the tin and place on top of a mixing bowl or mug, pop it open and then push the tin down. 

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Run a knife between the tin base and biscuit base, and place on a plate.

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And enjoy!! I hope you enjoy this quick and simple recipe for a deadly chocolate cheesecake.

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.

Loose bottom cake tin

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

Strawberry mini cheesecake ingredients

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.

Biscuit base

  • 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.

Butter for biscuit base

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

Buttery biscuit base

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

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

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

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Cut the tops off of each of the strawberries.

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

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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.

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  • 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.

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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.

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  • 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 ūüėČ

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

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

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

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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!!!!

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

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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.

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  • 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.¬†

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  • 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.

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  • 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.

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  • 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.

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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