Lemon & Poppy Seed Loaf Cake with Cream Cheese Icing

Zesty Lemon & Poppy Seed ‘Bake in the Box’ Loaf Cake with a Lemon Cream Cheese Icing. This scrumptiously easy loaf cake by Dr. Oetker is perfect for a last minute pudding or an emergency sweet fix.

Lemon & poppy seed loaf cake

Dr. Oetker sent me over their three new ‘Bake in the Box’ loaf cake mixes, Double Chocolate, Lemon & Poppy Seed and Banana & Choc Chip. I absolutely love the concept of having no washing up, you simply add the sachet contents and milk into the cardboard container, mix it up and bake in the box.

I decided to share with you the Lemon & Poppy Seed Loaf Cake and how you can easily dress up these box loaves for the wow factor, cheaply and with no special kitchen equipment. I did my usual thing and gave it a cheesy addition for extra flavour and texture.

The last time I made a box cake was over six years ago and I honestly can’t remember what it tasted like. Sceptical of how good it was going to be, I was delighted to be met by a light and fluffy sponge that tasted like actual lemons. The soft cheese icing I made to go with it added a depth of flavour that really brought out the intensity of the cake.

Now I know box or packet mixes aren’t for everyone, but these are perfect for storing in your cupboard for emergency cake fixes or for aspiring bakers who don’t have all the gear. Dr. Oetker’s mission with this new range is to make home baking available to everyone.

I have built up my baking utensils over the last three years and I often forget that not everyone has a whisk let alone a stand mixer. All you need to make this cake is very basic kitchen items such as, a fork, sharp knife and wire cooling rack. For the cream cheese icing I paired with it (you know I couldn’t not add a cheesy twist), I used a cereal bowl and a piping bag, but you can use a spoon to get the same effect.

Whether you’re a university student baking on a budget or saving up to build your bakeware collection, try out this deliciously moist Lemon & Poppy Seed Loaf Cake recipe with an added punch of citrus from the Cream Cheese Icing.

Ingredients 

Loaf Cake

Cream Cheese Icing

  • Juice of one lemon
  • 100 grams of soft cheese
  • 75 grams of icing sugar

Method

Step 1: Preheat oven to 190c / 170c fan / Gas mark 5. Next, rip open the box and empty the contents of the sachet directly into the box.

Step 2: Pour the milk into the box, use a fork to stir together until smooth, making sure there are no pesky lumps left. Pop the box straight into the oven for 10 minutes.

Step 3: Remove from the oven and slice a 1cm deep line lengthways through the centre of the cake with a sharp knife. Place the cake back in the oven for 20-25 minutes *or until an inserted skewer comes out clean.

Step 4: Once cool, run a sharp knife between the cake and the sides of the box, then unfold the corner flaps and fold down sides. Run a knife between the base of the cake and the box to remove the cake.

Step 5: Combine the lemon juice, icing sugar and cream cheese in a mixing bowl, stir until the lumps have gone. Pour into a piping bag, snip of the end and drizzle all over the cake. Finish with a garnish of fresh lemons and enjoy.

lemon and poppy seed loaf cake

Custard Cream Cheesecake made with real custard

Custard Cream Cheesecake

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

Custard Cream Cheesecake Slice drizzled in custard and topped with raspberries & a  custard cream.png

HOST A #WORLDTEAPARTY FOR SPANA

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

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

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

Ingredients

For base:

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

For filling:

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

For Decoration:

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

Method

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

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

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

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

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

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

Custard Cream Cheesecake made with custard & custard cream biscuits, decorated with raspberries

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

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Jammie Dodger Cheesecake

Vanilla and raspberry ripple cheesecake with a Jammie dodger biscuit base

Fluffy American Pancakes with vanilla cheesecake

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!

Light and fluffy Stacked American Pancakes served with fresh fruit & Vanilla Cheesecake

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

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!

Cheesecake PancakesOLYMPUS DIGITAL CAMERA

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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! 

Strawberry & Raspberry 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.

Prosecco soaked raspberries & strawberries

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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Raspberry Cheesecake Creme Brûlée

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!

Individual Raspberry Creme Brûlée Cheesecakes

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.

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.

Creme Brûlée Cheesecakes

Raspberry Creme Brûlée Cheesecake

Make sure you tag me in your photo’s I love seeing you recreate my recipes:

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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.

Toblerone Chocolate cheesecake

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:

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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Baileys cheesecake with Maltesers and raspberries

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.

No-bake Baileys Cheesecake riddled with Maltesers, and finished with a good helping of more Maltesers, Raspberries and a drizzle of caramel.

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.

No bake Baileys cheesecake with Maltesers and raspberries

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!

Baileys cheesecake with Maltesers and raspberries

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Bakewell Cheesecake

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

Almond Bakewell Cheesecake

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

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

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

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

Ingredients 

For the crust

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

For filling 

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

For decoration 

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

Method

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

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

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

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

Enjoy!

B x

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bakewell cheesecake tart

Vanilla and raspberry ripple cheesecake with a Jammie dodger biscuit base

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. 

Raspberry ripple cheesecake with a Jammie dodger base

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.

Raspberry jam ripple cheesecake with a Jammie dodgers base

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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Jammie Dodgers Cheesecake! No- bake Vanilla &I Raspberry Jam Ripple Cheesecake

 

Coconut and white chocolate cheesecake

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!

White chocolate and coconut cheesecake with vanilla cream

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.

Coconut and chocolate cheesecake

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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