Simnel Spiced Easter Cheesecake

Simnel Spiced Easter Cheesecake

Simnel cake is a traditional option over the Easter season, it’s packed with fruit, spices and covered in marzipan. This delicious Easter cheesecake is a modern way of enjoying those flavours. The base is made from fruity shortcake biscuits, the cheesecake filling has added spices like cinnamon and nutmeg, and the whipped cream is flavoured with almond. It’s also decorated with Galaxy Golden Eggs which are so pretty and yummy! I also used them to decorate my Chocolate & Caramel Golden Egg Cupcakes. It is also so easy to make, which is just what I needed as I’ve had a really rough couple of weeks. I apologise in advance if you’re squeamish, but I won’t go into too much detail when I explain what happened. I had a wisdom tooth removed; the procedure itself went fine and I came home with a very numb mouth and giggling from the after effects of the drugs they used to sedate me. I took painkillers consistently for the next few days to keep the pain at bay. A few days later it all started to go downhill and the pain intensified to a point when I mentally and physically could not cope with it anymore, the painkillers stopped working and I became desperate for it to stop. After a visit to the dentists I was told the area was infected and I was given antibiotics. They did their magic, but made me very sick for several days. It’s now nearly two weeks later and I’m finally back to myself, and most importantly I can eat and chew again!

I started by whizzing up 250g fruit shortcake biscuits (I got mine from Tesco and they were the own brand in a purple packet) in my food processor until they were fine crumbs. I added 80g melted butter, mixed them all together, then pressed into the bottom of a 23″ springform tin. I put it in the fridge for 30 mins to set.

For the cheesecake filling I used my electric hand whisk to mix together 750g full fat cream cheese, 180g icing sugar, 1 tsp cinnamon, 1 1/2 tsp mixed spice and 1/4 tsp nutmeg. Once it was combined I added 300ml double cream and continued too mix until it was thick.

I put the filling over the base and smoothed it down as best I could. I left it in the fridge overnight to set.

To decorate the Easter cheesecake I whipped up 200ml double cream along with 2 tbsp icing sugar and 1 tsp almond extract. I piped two rows of cream using my Wilton Number 6B Open Star tip (slightly obsessed with this tip at the moment!)

Simnel Spiced Easter Cheesecake

I then added Golden Galaxy Eggs all around in between the rows of cream, and in the middle I sprinkled a mixture of toasted flaked almonds and some gold confetti sprinkles I found in Tesco. I then added some gold glitter all over the cheesecake as the final touch!

The Easter cheesecake was so creamy and the spices and almond in the cream all combined to create that Easter flavour that reminds you of simnel cake and hot cross buns. The Galaxy golden eggs and gold glitter made it look decadent and added extra indulgence. This would be an amazing dessert to enjoy after Sunday lunch, or any time over the Easter season.

       

I’m linking this Easter cheesecake recipe up with Cook Blog Share hosted this month by Easy Peasy Foodie, with Recipe Of The Week hosted by A Mummy Too, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

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Simnel Spiced Easter Cheesecake

Servings 12

Ingredients

Base

  • 80 g Butter melted
  • 250 g Fruit shortcake biscuits

Filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • 1 tsp Cinnamon
  • 1 1/2 tsp Mixed Spice
  • 1/4 tsp Nutmeg

Decoration

  • 2 tbsp Icing sugar
  • 1 tsp Almond extract
  • 200 ml Double cream
  • 1 pack of Golden Galaxy Eggs
  • A handful of Toasted flaked almonds
  • Golden confetti sprinkles
  • Edible golden glitter spray

Instructions

  1. Use a food processor to whizz up the fruit shortcake biscuits until they are fine crumbs

  2. Add the melted butter and mix together, then press the mixture into the bottom of a 23" springform tin. Put it in the fridge for 30 mins to set

  3. For the cheesecake filling use an electric hand whisk to mix together the full fat cream cheese, the 180g of icing sugar, the cinnamon, mixed spice and nutmeg. Once it is combined add 300ml of the double cream and continue to mix until it thickens

  4. Pour the filling over the biscuit base and smooth it down. Leave it in the fridge overnight to set

  5. To decorate the cheesecake whip up the 200ml of double cream along with the 2 tbsp icing sugar and the almond extract. Pipe two rows of cream using a Wilton Number 6B Open Star tip, or any other rosette tip you have

  6. Add the Golden Galaxy Eggs all around the cheesecake in between the rows of cream, in the middle sprinkle a mixture of the toasted flaked almonds and the gold confetti sprinkles. Then add gold edible glitter all over the cheesecake as the final touch

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Baileys Cheesecake Chocolate Brownies

Baileys Cheesecake Chocolate Brownies

People often think I am from Irish descent due to my pale skin and red hair, but as far as I know, I don’t have any Irish in my blood. It is hard for me to be certain of this due to a rather tumultuous family history, but no one else in my direct family has the same colouring as me. This certainly led to a lot of musings about being adopted when I was younger! One thing I know for sure is that I love Irish food and drink, and Baileys Irish cream is one of my favourite drinks (I currently have three bottles in my cupboard). I love to bake with it, one of my favourite ever cakes is my Chocolate Guinness Cake with Baileys Buttercream, so I just had to find another way to put it in a bake and these Baileys cheesecake chocolate brownies were created!

To make the Baileys cheesecake filling I mixed together the full fat cream cheese, caster sugar, egg and Baileys Irish cream liquor.

For the brownie mix I whisked together the dark brown sugar and eggs, I also added some more Baileys.

I added the melted dark chocolate and melted butter to the mixture, then added the plain flour and baking powder.

I poured about two third of the mixture into a lined tray bake tin, then I poured the cheesecake mixture on top, then I poured the rest of the brownie mixed on top.

I swirled it around a bit using a knife then baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes.

I left it to cool completely before cutting into squares. The Baileys cheesecake chocolate brownies were divine and did not stick around for long at all! I even had to treat myself to a second piece. The Baileys really comes through in the cheesecake and it pairs perfectly with the soft chocolatey brownie.

         

I’m linking this recipe up to Treat Petite, hosted by Cakeyboi this month and me on alternate months, with We Should Cocoa hosted by Tin & Thyme and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

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Baileys Cheesecake Chocolate Brownies

Ingredients

For the Baileys Cheesecake

  • 350 g Full fat cream cheese
  • 1 Egg
  • 65 g Caster sugar
  • 3 tbsp Baileys

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter
  • 1 tbsp Baileys
  • 250 g Dark brown sugar
  • 3 Eggs
  • 120 g Plain flour
  • 1 tsp Baking powder

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the Baileys cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Baileys with a hand whisk or electric hand whisk until smooth

  3. For the brownie mix start by melting the dark chocolate and butter in a glass bowl over simmering water (make sure the water does not touch the bowl), once melted, set aside to cool

  4. In a bowl, whisk together the dark brown sugar and the eggs until frothy, add the Baileys and mix in

  5. Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

  6. Add the plain flour and baking powder and mix in

  7. Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs

  8. Using a knife, swirl the mixture around a bit, then bake it for 35 minutes

  9. Leave it to cool completely before cutting into squares

  10. Store in the fridge and eat them within 3 days

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Biscoff & Banana Cake with Caramel Drizzle

Biscoff & Banana Cake with Caramel Drizzle

I think I severely underestimated how much time moving into a new house takes up even after you move. I’ve been so busy recently doing very grown up things like going to the tip on Saturdays, spending scary amounts of money on furniture and attempting to pick paint colours. I had some bananas that were slowly going brown in the fruit bowl and I decided that it was the perfect excuse to fit in some baking. My boyfriend is obsessed with Lotus biscoff spread and he loves it on sandwiches with banana. He’s been working so hard recently that I wanted to combine those flavours into a cake for him to enjoy and this is what I created!

To make the sponge I started by mixing together 360g butter, 150g golden caster sugar and 150g light brown sugar.

I then added 3 eggs and 1 1/2 tsp vanilla extract and whisked in, then I mixed in 4 mashed up bananas. Finally I folded in 450g self raising flour and 1 1/2 tsp baking powder.

I seperated the batter into three 8″ sandwich tins, and baked on 160C for 25 minutes. I left them to cool completely.

For the biscoff buttercream I started by mixing together 300g butter with 600g icing sugar. I then added 540g Lotus biscoff spread and 6 tbsp double cream and mixed it well until smooth.

I put the first sponge on my turntable to start decorating, I spread on a layer of buttercream and smoothed it over.

Then I sprinkled on some crushed Lotus biscuits for extra crunch between the layers, I then did the same for the next layer and then topped it with the final sponge.

I covered the whole cake in a layer of the buttercream, then put it in the fridge for 30 minutes.

I took it out of the fridge and smoothed on a final layer of the buttercream, I used a palette knife to make it as smooth as I could all over. I refrigerated it again for 30 mins.

I was going to make my own caramel, but I had a bit of a disaster as I burnt the sugar. My new house has gas hobs rather than the electric hobs I’ve been used to for the past 5 or 6 years living in flats, so I’m still getting used to how hot they can get so fast! Luckily I had some Carnation caramel in the cupboard. I tipped about half the jar into a bowl and stirred it to smooth it out. I added 1 tsp salt to give it a salty kick, then put it in a piping bag.

This the first time I’ve made a ‘drip’ cake so I carefully piped blobs of the caramel on the edge of the cake, I was quite stingy with the amount as I knew it would carry on dripping more than I would realise. I then covered the whole top of the cake with a thin layer of the caramel. I put it back in the fridge for 15 minutes to firm up the caramel.

I put the rest of the biscoff buttercream in a piping bag and piped rosettes around the edge using my Wilton Number 6B Open Star tip. I then crushed up some more Lotus biscuits and filled the middle of the cake with crumbs. Finally I chopped some pieces of dairy fudge in half and placed them neatly on top of the buttercream.

And the cake was done! I was pretty pleased with my first ‘drip’ effect cake, as I think it does give a really professional finish. You just have to be as stingy as possible with the amount of caramel, so it doesn’t flood the cake. The cake was a huge hit at work, I had some lovely comments from my happy colleagues on both it’s looks and taste. The banana cake was super moist and full of banana flavour, the crunch between the layers gave the cake some added texture, and the buttercream was pure biscoff heaven!

     

I’m linking this recipe up with Cook Blog Share hosted this month by Hijacked By Twins, with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was making use of 4 ripe bananas languishing in the fruit bowl, and the fudge pieces were also left over from a previous cake decorating session, with Recipe Of The Week hosted by A Mummy Too, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Dessert Island Dish hosted by Good Egg Foodie.

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Biscoff & Banana Cake with Caramel Drizzle

Ingredients

  • 660 g Baking spread
  • 150 g Golden caster sugar
  • 150 g Light brown sugar
  • 3 Eggs
  • 1 1/2 tsp Vanilla extract
  • 4 Ripe bananas mashed
  • 450g Self raising flour
  • 1 1/2 tsp Baking powder
  • 600 g Icing sugar
  • 540 g Lotus biscoff spread
  • 6 tbsp Double cream
  • 10 Lotus biscuits crushed
  • 175 g Carnation caramel
  • 1 tsp Salt
  • 4 pieces of Dairy fudge

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line three 8" sandwich tins

  2. To make the sponge mix together 360g of the butter, the golden caster sugar and the light brown sugar

  3. Add the eggs, one at a time and mixing between each addition, then add the vanilla extract and whisked it in

  4. Mix in the bananas, then fold in the self raising flour and baking powder

  5. Separate the batter into the tins, and bake for 25 minutes or until a thin skewer inserted in the centre comes out clean. Turn out onto cooling racks and leave to cool completely

  6. For the biscoff buttercream mix together 300g of the butter with the icing sugar. Then added the Lotus biscoff spread and double cream and mix it well until smooth

  7. To decorate, put the first sponge on a turntable and spread on a layer of buttercream and smoothed it over

  8. Sprinkle some crushed Lotus biscuits over the buttercream layer, then add the second sponge and do the same, then top it with the final sponge

  9. Cover the whole cake in a layer of the buttercream, using a palette knife to smooth it out, put it in the fridge for 30 minutes

  10. Remove from the fridge and smooth on a final layer of the buttercream, again using a palette knife to make it smooth all over. Refridgerated again for 30 mins

  11. Tip the Carnation caramel into a bowl and stir it to smooth it out. Add 1 tsp salt and put it in a piping bag

  12. Carefully pipe blobs of the caramel around the edge of the cake so it drips down the sides, use less than you think as it will drip more than you expect and you can always add more. Then cover the whole top of the cake with a thin layer of the caramel and put it back in the fridge for 15 minutes

  13. Put the rest of the biscoff buttercream in a piping bag and pipe rosettes around the edge using a Wilton Number 6B Open Star tip

  14. Tip the remaining crushed Lotus biscuits into the middle of the cakeFinally, chop the dairy fudge in half and place them neatly on top of the buttercream

 
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