Pumpkin Pie Cheesecake (No Bake)

Pumpkin Pie Cheesecake (No Bake)

Pumpkin spice is slowly gaining popularity in the UK, but there’s still definitely people that aren’t aware of how delicious pumpkin and pumpkin spice is in baked goods. Or no-baked in the case of this Pumpkin Pie Cheesecake! Most people in the UK think pumpkin is a savoury ingredient, but it’s wonderfully versatile and works so well in sweet recipes too. If you like pumpkin pie you will love this beautifully light and creamy cheesecake. There is pumpkin puree mixed into the cheesecake filling and it’s flavoured with cinnamon, nutmeg, ginger and allspice. This Pumpkin Pie Cheesecake absolutely screams Autumn, it’s easy to make and tastes absolutely delicious. It’s quite a large cheesecake, it completely filled my tin right to the brim! So you could reduce the recipe if you don’t want it that big, but really, why wouldn’t you?!

To make the base I used my food processor to whizz up the biscuits until they turned into crumbs. I added the cinnamon and melted butter and mixed them in, then I pressed the mixture into the bottom of a 23″ springform tin and put it in the fridge to chill.

I moved onto preparing the filling. I used my electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it was smooth with no lumps.

Then I added the double cream and whisked more until the mixture thickened considerably.

I tipped the cheesecake mixture on top of the base and smoothed it over. Then it went back into the fridge to set overnight.

The next day I decorated it. First I melted the white chocolate and drizzled it all over the top. Next I whipped up some cream with icing sugar and vanilla and piped it around the edges. Then I sprinkled orange hundreds and thousands, and pumpkin shaped sprinkles in the centre. I also made some pastry leaves to decorate the Pumpkin Pie Cheesecake, which I brushed with edible glitter and placed all around the edge. Of course, you can decorate the cheesecake any way you like!

Those not in the know on the deliciousness of pumpkin were in awe of how tasty this cheesecake was! They loved how creamy it was, and how it was full of pumpkin pie flavour – and so did I! The sweet white chocolate drizzled on top was perfect against the velvety filling and the pastry leaves were an extra crunchy treat.

This Pumpkin Pie Cheesecake would make an awesome centrepiece for Thanksgiving, Halloween or a family meal during Autumn. It will certainly feed a crowd and is sure to impress!

If you like this, you’ll love some of my other pumpkin recipes!

       

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Simple & In Season hosted by Feeding Boys and Fiesta Fridays this month hosted by A Pug In The Kitchen and Ginger & Bread.

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5 from 4 votes
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Pumpkin Pie Cheesecake

Ingredients

Pumpkin Spice Mix

  • 3 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Allspice

For the biscuit base

  • 300 g Digestive biscuits
  • 95 g Butter melted
  • 1 tsp Ground cinnamon

For the cheesecake filling

  • 450 g Pumpkin puree
  • 450 g Full fat cream cheese
  • 250 g Icing sugar
  • 450 ml Double cream
  • 1 tsp Vanilla extract
  • 3 tsp Pumpkin spice mix see above

For decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 50 g White chocolate melted
  • Orange/Pumpkin themed sprinkles optional
  • Pastry leaves optional
  • Edible glitter optional

For the pastry leaves

  • 115 g Plain flour
  • 56 g Butter
  • 1 1/2 tbsp Cold water

Instructions

  1. Mix the spices together for the pumpkin spice and set aside

  2. To make the base, use a food processor to whizz up the biscuits until they turned into crumbs. Or you can put them in a bag or a bowl and bash them up with a rolling pin

  3. Add the melted butter and cinnamon and mix them in, then press the mixture into the bottom of a 23″ springform tin and put it in the fridge to chill for at least 30 minutes

  4. To make the cheesecake filling. Use a stand mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it is smooth with no lumps

  5. Add the double cream and whisk more until the mixture thickens considerably

  6. Pour the cheesecake mixture on top of the biscuit base and smooth it over. Then put it back into the fridge to set overnight, or for at least 5 hours

  7. To decorate, remove the cheesecake from the tin and put onto a serving plate

  8. Melt the white chocolate and drizzle it all over the top

  9. Whip the double cream together with the icing sugar and vanilla, then pipe it around the edges using a piping bag fitted with a nozzle. Sprinkle the sprinkles in the centre

  10. If you have made the pastry leaves, brush them with edible glitter and place them all around the edge on top of the cream

Pastry Leaves (optional)

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper

  2. Put the flour into a bowl and add the butter, rub the butter into the flour until it resembles breadcrumbs

  3. Add the water, little by little, until it comes together into a dough

  4. Wrap it in cling film and chill in the fridge for 30 minutes

  5. Flour your work surface and roll the pastry out to 4-5mm thick, use a leaf shaped cutter to cut out the shapes and place them onto a lined baking tray

  6. Bake for 10-15 minutes until they are golden, then allow to cool completely.

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Traditional Czech Kolaces

Traditional Czech Kolaces

I absolutely love traditional recipes that have been passed from one generation to the next. They truely survive the test of time and you can guarantee they will be absolutely delicious! Czech Kolaces are one such recipe. The base is an enriched dough and they can be filled with a variety of sweet things such as fruit or jam. They can also be small or large, which is another thing about traditional recipes, every family has a different version. So why not find your favourite! As kolaces originated as desserts at Czech weddings, their perfect pairing is with a drink of course. Budweiser Budvar lager is brewed in the Czech Republic using 700 year old traditional methods and local ingredients. If you want to steep yourself in Czech tradition, then crack open a Budvar and learn how to make these delicious treats – you won’t regret it!

To learn more about the kolaces watch this beautiful video that Budvar have made! Or you can read the story by clicking here.

To make the dough I started by warming up the milk in a pan until it was luke warm. I added the yeast and caster sugar, then covered it with cling film and left it for 10 minutes.

After the 10 minutes I uncovered it and added the egg yolks and melted butter and whisked it all together.

In a bowl I stirred the flour together with the salt. I poured the milk mixture into the flour and mixed until a dough formed. I covered it with cling film and left it in a warm place to prove for 1 hour.

Whilst it was doing that I made the cheesecake filling by whisking the cream cheese, caster sugar, lemon zest and egg yolk together. I whisked it until it was thick then I folded in the whipped egg white.

Once the dough was proved, I cut the dough in half. With one half I made little kolaces by rolling it out then cutting out rounds with a cookie cutter.

I used the bottom of a glass to make indentations in the dough.

I filled them with the cheesecake mixture, then added a few blueberries too. I also glazed them around the edges with beaten egg.

They baked on 180C Fan for 20 minutes. I kept re-rolling the dough until it was all gone.

I also made some with blackcurrant jam in the middle instead and a sprinkling of the crumble on top.

With the other half of the dough, I rolled it into a rectangle and spread it out on a lined baking tray.

I sprinkled breadcrumbs on top, followed by blueberries and rum soaked cherries, then finally sprinkled the crumble all over. I also glazed the edge with beaten egg.

I baked it for between 20-25 minutes on 180C Fan until it was golden brown.

I made the kolaces whilst I was round at my friend’s house and they went down an absolute treat. It was so relaxing to chat and bake with a few Budvars, then enjoy the kolaces warm from the oven! I shared the beer out with my boyfriend and friends too. They really enjoyed drinking it with the kolaces, and I heard several poorly pronounced shouts of “Na zdraví!” – which is cheers in Czech!

The kolaces filled with jam were my favourite and they’re also the easiest to make. I really liked the big traybake version too as it’s less time consuming than cutting out rounds. However, the little rounds would be perfect for a party! The bread was soft and light, and the fillings sweet and fruity

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Food For The Soul and The Not So Creative Cook.

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5 from 3 votes
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Small Czech Kolaces with Blueberries & Cheesecake or Jam

Servings 20

Ingredients

For the dough

  • 500 g Plain flour
  • 75 g Caster sugar
  • 75 g Butter melted
  • 250 ml Whole or semi-skimmed milk
  • 3 Egg yolks
  • 7 g Sachet of fast action yeast
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the cheesecake filling

  • 250 g Full fat cream cheese
  • 60 g Caster sugar
  • 1 Egg yolk
  • 1 Egg white whipped
  • 1 tsp Vanilla extract
  • 1/4 Lemon zest only

Other toppings

  • 50 g Blueberries
  • Jam

For glazing

  • 1 Egg beaten

Instructions

  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the cheesecake filling,

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it out to 4-5mm thick. Cut out rounds using a cookie cutter

  8. Use the bottom of a glass to make indentations in the dough

  9. Fill the indentations with the cheesecake mixture (or jam if using), then add a few blueberries too. Glaze them around the edges with the beaten egg

  10. Bake for 20 minutes until golden brown

  11. Allow to cool, then serve with a cold Budvar!

5 from 3 votes
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Large Czech Kolac with Blueberries & Cherries

Servings 12

Ingredients

For the dough

  • 500 g Plain flour
  • 7 g Sachet of fast action yeast
  • 75 g Caster sugar
  • 75 g Butter melted
  • 2 egg yolks
  • 250 ml Whole or semi-skimmed milk
  • 1/2 tsp Salt
  • 1/2 Lemon zest only

For the kolace crumble

  • 40 g Butter
  • 40 g Caster sugar
  • 70 g Plain flour

For the topping

  • 25 g Breadcrumbs
  • 300 g Blueberries
  • 12 Kirsch soaked cherries

For glazing

  • 1 egg beaten

Instructions

  1. To make the dough warm up the milk in a pan until it is luke warm

  2. Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes

  3. After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together

  4. In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour

  5. While it's proving, make the kolace crumble. Put the butter, caster sugar and plain flour in a bowl and rub it all together until it resembles breadcrumbs

  6. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  7. Once the dough is proved, flour your work surface and roll it into a rectangle, then spread it out on a lined baking tray

  8. Sprinkle the breadcrumbs on top, then the blueberries and the kirsch soaked cherries, then finally sprinkled the crumble all over. Brush the edges with the beaten egg

  9. Bake it for between 20-25 minutes until it is golden brown

  10. Allow to cool, then slice and serve with a cold Budvar!

NB. This is a sponsored post, all opinions are my own.

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Apple Crumble Cheesecake (No Bake)

Apple Crumble Cheesecake (No Bake)

Why decide between two desserts when you can combine them? This apple crumble cheesecake has all the delicious flavours and textures of both an apple crumble, and a cheesecake! The biscuit base, crumble and apples are all laced with cinnamon and spices, making this dessert ideal for Autumn. The apples are a perfect balance of tart and sweet, the crumble and biscuit base provide crunchy texture and the cheesecake base is so creamy and light. It’s also really easy to make! The cheesecake is no bake, the apples just get chucked in a pan and left to soften, and the crumble only needs to go in the oven for under 10 minutes. The only hard part is waiting for everything to cool and set, but trust me, it’s worth the wait!

I started by making the apple topping as it takes a while to cook down, and then needs to fully cool. I put them in a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup. On a low heat I let it simmer for around 25 minutes, until about a third of the apple pieces had gone mushy, and the rest were fully soft but still intact. I let it cool completely, then put it in the fridge to chill.

To make the base I used my food processor to whizz up the digestive biscuits into crumbs. I stirred in the cinnamon, added the melted butter and mixed it all together.

I pressed it into the bottom of a 23″ springform tin, then put it in the fridge.

To make the cheesecake filling I used my electric hand whisk to mix together the full fat cream cheese and icing sugar until smooth with no lumps. I added the vanilla and the double cream, and whisked it until it was thick.

I poured it into the tin and smoothed the top so it was level. Then I put it in the fridge overnight to set.

The next day I made the crumble topping by mixing the ingredients together then spreading it out onto a baking tray and baking for around 7 minutes, I bashed it up so it wasn’t in big chunks, then let it cool completely.

To assemble the apple crumble cheesecake I removed it from the tin, then I used a butter knife to smooth it all around the edges. I piled the apple mixture on top, then covered it with the crumble, then finished it with a sprinkling of icing sugar.

Apple Crumble Cheesecake

This apple crumble cheesecake is probably one of the most delicious things I have ever made! I served it at a dinner party and everyone loved it, one guest said it was ‘like crack’, and whilst they don’t have any personal experience of that, I’m taking it as a compliment!

Apple Crumble Cheesecake

If you love cheesecake and you love apple crumble, but you just can’t decide between the two, then apple crumble cheesecake is the dessert for you!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays.

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5 from 1 vote
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Apple Crumble Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 250 g Digestive biscuits
  • 2 tsp Ground cinnamon
  • 80 g Butter melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 230 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream

For the apple topping

  • 2 large Bramley apples chopped, cored & peeled
  • 75 g Light brown sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Mixed spice
  • 1 tbsp Maple syrup

For the crumble topping

  • 75 g Oats
  • 75 g Plain flour
  • 80 g Butter melted
  • 75 g Light brown sugar
  • 1/2 + 1/4 tsp Ground cinnamon
  • 1/2 + 1/4 tsp Mixed spice
  • Icing sugar for dusting

Instructions

  1. Start by making the apple topping as it takes a while to cook down, and then needs to fully cool


  2. Put the chopped apples into a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup

  3. On a low heat, let the apples simmer for around 25 minutes, until about a third of the apple pieces have gone mushy, and the rest have softened but are still intact. Put it into a bowl and let it cool completely, then put it in the fridge to chill

  4. To make the biscuit base use a food processor to whizz up the digestive biscuits into crumbs, or put them in a zip lock bag and smash them with a rolling pin

  5. Stir the cinnamon into the biscuit crumbs, then add the melted butter and mix it all together

  6. Press it into the bottom of a 23" springform tin to create an even layer, then put it in the fridge for at least 30 minutes

  7. To make the cheesecake filling use an electric hand whisk or a stand mixer to mix together the full fat cream cheese and icing sugar until smooth with no lumps

  8. Add the vanilla and the double cream, and whisk it until it is thick

  9. Transfer the cheesecake mixture into the tin and smooth the top so it is level. Put it in the fridge overnight, or for at least 5 hours, to set

  10. To make the crumble topping, mix the ingredients together then spread them out onto a foil lined baking tray and bake on 160 Fan/180C/350F/Gas Mark 4 for around 7 minutes until it starts to go golden, break it up into smaller chunks, then let it cool completely

  11. To assemble the cheesecake, remove it from the tin, then use a butter knife to smooth the appearance of the filling all around the edges

  12. Pile the apple mixture on top, cover it with the crumble, then finish it with a sprinkling of icing sugar

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Peaches & Cream Tart with Fresh Mint

Peaches & Cream Tart with Fresh Mint

This yummy tart pairs together fresh mint with creamy cheesecake and sweet juicy peaches. It is the perfect summer dessert and it would be a fabulous make ahead option for a dinner party or BBQ. It’s so easy to make as well with ready made pastry and pre-prepared peaches, there’s hardly any work required! And all the better so you can get to the best bit – eating it!

I used a sheet of ready made puff pastry for the base, I went for Jus Roll Light as I’ve used it many times before. Once it had come to room temperature I rolled it out onto a baking tray.

I drained the sliced peaches and put them on some kitchen towel. I also put more kitchen towel over the top and pressed out any excess moisture.

For the cheesecake topping I whisked together 150g full fat cream cheese and 50g caster sugar until smooth. Then I added 1 egg and 1/2 tsp vanilla extract and whisked again until smooth.

I spread the cheesecake mixture out onto the pastry using a palette knife.

Then I added the peach slices in a neat design, and I glazed the edges of the pastry with some beaten egg.

I baked it on 160C Fan/180C/350F/Gas Mark 4 for 25 minutes, then left it to cool completely before sprinkling 6 chopped up mint leaves all over.

   

I could’ve eaten this whole thing myself it was so delicious… And I nearly did! 

The only struggle you might face with making this tart is sharing it!

             

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, and Cook Blog Share hosted by Easy Peasy Foodie.

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5 from 2 votes
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Peaches & Cream Tart with Fresh Mint

Ingredients

  • 1 sheet of puff pastry (320g)
  • 150 g Full fat cream cheese
  • 50 g Caster sugar
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 300g Tinned sliced peaches (1 and a half 410g cans)
  • 6 Fresh mint leaves
  • Beaten egg or milk for glazing

Instructions

  1. Pre heat the oven to 160C Fan/180C/350F/Gas Mark 4 and if chilled, let the pastry come to room temperature

  2. Roll the pastry out onto a baking tray, if the pastry doesn't come with baking paper then line the tray first

  3. Drain the sliced peaches and put them on a plate or tray lined with a few pieces of kitchen towel.  Use a few more pieces of kitchen towel to press out any excess moisture from the top

  4. For the cheesecake topping whisk together the full fat cream cheese and caster sugar until smooth. Then add the egg and vanilla extract and whisk again until smooth

  5. Spread the cheesecake mixture out onto the pastry using a palette knife, leaving about 1cm gap around the edge

  6. Add the peach slices on top of the cheesecake mixture in a neat design, then brush the gap around the edge of the pastry with the beaten egg or milk


  7. Bake it for 25 minutes, then leave it to cool completely before sprinkling 6 chopped up mint leaves all over it

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Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake

I’ve always loved Terry’s Chocolate Orange ever since I was a kid. My grandad’s name was Terry and I used to think that he had some sort of involvement in the creation of this delicious treat! One of the first things I made when I started getting into baking were Terry’ Chocolate Orange cupcakes. Since moving my blog over from Blogger to WordPress I’ve been working on improving my content and recipes. So many of my old recipes no longer reflect my current style, skills and tastes. I made a baked Chocolate Orange Cheesecake a few years ago, which was good, but this no-bake version is much much better!! And so easy to make too!

To make the biscuit base I whizzed up 250g digestive biscuits in my food processor.

I added 80g melted butter and pressed it into the bottom of a 23″ springform tin, I put it in the fridge for 30 minutes.

To make the filling I used my electric hand mixer to mix together 750g full fat cream cheese, 200g icing sugar, 30g cocoa powder and 2 tsp orange extract. Once it was mixed I added 300ml double cream and whisked again until the mixture thickened. Then I folded in 8 chopped up segments of a Terry’s Chocolate Orange.

I put the filling on top of the biscuit base and smoothed it over. I left it in the fridge overnight to set.

The next day I melted 6 segments of a Terry’s Chocolate Orange, put it in a piping bag and piped it all over the top of the cheesecake.

For the rest of the decoration, I whipped up 300ml double cream with 2 tbsp icing sugar and piped it all around the edge of the cheesecake. I added 6 chopped up segments of a Terry’s Chocolate Orange in the middle, and Mini Terry’s Chocolate Orange in the cream. Then I added some bronze sprinkles which I got from Waitrose all over.

The cheesecake was so delicious! Buttery biscuit base, creamy chocolate orange filling filled with chocolate bits, fresh cream and more Terry’s Chocolate Orange tastyness on top. It got top votes from my friends and family, even my friend’s adorable 1 year old was a big fan! Surely the most honest review! It was so easy and quick to make, and no oven involved, which is just what I needed during the hot weather on the weekend I made this.

             

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

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5 from 1 vote
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Terry's Chocolate Orange Cheesecake

Ingredients

Base

  • 250 g Digestive biscuits
  • 80 g Butter melted

Filling

  • 750 g Full fat cream cheese
  • 200 g Icing sugar
  • 30 g Cocoa powder
  • 2 tsp Orange extract
  • 300 ml Double cream

Decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 pack of Terry's Mini Chocolate Orange
  • Sprinkles
  • 1 Terry's Chocolate Orange

Instructions

  1. Use a food processor to whizz up the digestive biscuits into crumbs. Or put them in a food bag and smash with a rolling pin. Then put into a mixing bowl

  2. Add the melted butter to the biscuit crumbs and mix together, then press them into the bottom of a 23" springform tin until compact and an even layer. Put it in the fridge for 30 minutes

  3. To make the filling use an electric hand mixer or a food mixer with a whisk attachment to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract until smooth

  4. Add the double cream and whisk again until the mixture thickens. Fold in 8 chopped up segments of the Terry's Chocolate Orange with a spoon or spatula

  5. Put the filling on top of the biscuit base and smooth it over. Put it in the fridge overnight or for 5-6 hours to set

  6. Melt 6 segments of the Terry's Chocolate Orange in a glass bowl in the microwave. Start with a 30 second blast, stir the mixture, then do 10 second blasts stirring in between until it's melted. Pour the melted chocolate into a piping bag, snip off a small bit at the end and pipe it all over the top of the cheesecake

  7. Whip up the double cream with the icing sugar using an electric hand mixer or by hand and piped it all around the edge of the cheesecake using a closed star nozzle (mine is Jem 1E). Sprinkle 6 chopped up segments of a Terry's Chocolate Orange in the middle, and place Mini Terry's Chocolate Orange segments in the cream. Then add some sprinkles of your choice all over

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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 tulmutuous 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 brownies were created!

To make the Baileys cheesecake filling I mixed together 350g full fat cream cheese, 65g caster sugar, 1 egg and 4 tbsp Baileys irish cream liquor.

For the brownie mix I whisked together 250g dark brown sugar and 3 eggs, I also added 2 tbsp Baileys.

I added 350g melted dark chocolate and 250g melted butter to the mixture, then added 120g plain flour and 1 tsp 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. These 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

  • 350 g Full fat cream cheese
  • 4 Eggs
  • 65 g Caster sugar
  • 6 tbsp Baileys
  • 350 g Dark chocolate
  • 250 g Butter
  • 120 g Plain flour
  • 1 tsp Baking powder
  • 250 g Dark brown sugar

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, 1 of the eggs and 4 tbsp of the 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 3 of the eggs until frothy, add 2 tbsp 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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Strawberry Milkshake Oreo Cheesecake

Strawberry Milkshake Oreo Cheesecake

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this sweet baby pink creation. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

To make the base I whizzed up 250g oreos in a food processor. I added 75g melted butter and mixed it all together, then I pressed it into the bottom of a 23″ springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up 750g full fat cream cheese and 180g icing sugar. Then I added 300ml of double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate I drizzled shop bought strawberry sauce all over the top, then whipped up 300ml double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

 strawberry milkshake cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.

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Strawberry Milkshake Oreo Cheesecake

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 300 ml Double cream

Instructions

  1. For the base use a food processor to whizz up 250g of the oreos. Add the melted butter to the oreo crumbs and mix it all together, then press it into the bottom of a 23" springform tin and put it in the fridge to chill

  2. Using an electric hand mixer, whisk up the full fat cream cheese and the icing sugar. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add 300ml of the double cream and whisk until it is thick

  3. Smooth the filling over the base then leave it in the fridge overnight to set

  4. Once removed from the tin, decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up 300ml of the double cream and piped rosettes all around the edge. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

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Cinnamon Streusel Cheesecake

Cinnamon Streusel Cheesecake

The inspiration for this Cinnamon Streusel Cheesecake came from a visit to a pub where they served something of the same name. My boyfriend adores anything cinnamon so it always catches my eye. I took him a piece home as I knew he would love it, and indeed he did. He kindly shared a bite with me and it was so yummy I knew I had to make a homemade version! I really upped the wow factor by adding cinnamon to the base as well as the streusel topping, plus a cinnamon icing drizzled over the top. I think this will be our dessert on Christmas Day!

To make the base I whizzed up 200g disgestive biscuits in a food processor. I also mixed in 2 1/2 tsp cinnamon.

I melted 70g butter and mixed it into the biscuit crumbs. I pressed the mixture into a lined 23″ springform tin and put it in the fridge for 30 minutes to chill.

To make the cheesecake filling I mixed together 575g full fat cream cheese, 3 egg yolks,
135g caster sugar and 1 1/2 tsp vanilla extract until it was smooth.

Using an electric hand mixer I beat the whites from the 3 eggs until stiff and then folded them into the cream cheese mixture.

I took the base out of the fridge and poured the cheesecake mixture on top. I put the tin onto a baking tray as sometimes I find a little butter can leak from springform tins when baking cheesecake.

I baked it for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then left it to cool fully before putting it in the fridge to chill.

When it was cold, I whipped up 300ml double cream and spread it all over the top.

For the streusel topping I mixed together 110g melted butter, 190g plain flour, 100g light brown sugar, 2 1/2 tsp cinnamon and a pinch of salt.

I covered the cheesecake generously with the streusel topping. For a final flourish I made some icing using 70g icing sugar, 1 tsp cinnamon and enough water to make it a thick consistency. I drizzled it all over the cheesecake, then dusted over some icing sugar.

The cheesecake was absolutely divine! The cinnamon flavour was just right, the cheesecake was light and fluffy, and the streusel topping was crunchy. I served it at a dinner party and everyone had two slices – the perfect review!

I’m linking this recipe up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

And with Simple & In Season hosted by Feeding Boys, as although you can get cinnamon all year round, it really shines during Winter.

And with Cook Blog Share hosted by Easy Peasy Foodie.

Crumb topping recipe from Baking A Moment.

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Cinnamon Streusel Cheesecake

Ingredients

  • 200 g Digestive biscuits
  • 6 tsp Ground Cinnamon
  • 180 g Butter melted
  • 575 g Full fat cream cheese
  • 3 Eggs
  • 135 g Caster sugar
  • 1 1/2 tsp Vanilla extract
  • 300 ml Double cream
  • 100 g Light brown sugar
  • 190 g Plain flour
  • 70 g Icing sugar
  • A pinch of Salt

Instructions

  1. To make the base whizz up the disgestive biscuits in a food processor along with 2 1/2 tsp of the cinnamon. Mix 70g of the melted butter into the biscuit crumbs

  2. Press the mixture into a lined 23" springform tin and put it in the fridge for 30 minutes to chill

  3. To make the cheesecake filling mix together the full fat cream cheese, the yolks from the eggs (keep the whites), the caster sugar and the vanilla extract until it is smooth

  4. Using an electric hand mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixture

  5. Take the base out of the fridge and pour the cheesecake mixture on top. Put the tin onto a baking tray as sometimes a little butter can leak from springform tins when baking cheesecake

  6. Bake it for 40 minutes at 180C/160C Fan/350F/Gas Mark 4. Then leave it to cool fully to room temperature before putting it in the fridge to chill and go completely cold

  7. Whip up the double cream and spread it all over the top of the cold cheesecake

  8. For the streusel topping mix together 110g of the meltedbutter, the plain flour, light brown sugar, 2 1/2 tsp of the cinnamon and the salt

  9. Cover the cheesecake generously with the streusel topping, pressing it into the cream

  10. Make some icing using the icing sugar, 1 tsp of the cinnamon and enough water to make it a thick consistency. Drizzle it all over the cheesecake, then dust over some icing sugar

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Cherry Cheesecake Brownies

Cherry Cheesecake Brownies
It’s cherry season and I am going through my yearly obsession with those delicious dark red berries. I even bought a cherry pitter to make eating them a swifter and more satisfying process. Best purchase ever! It also makes preparing cherries for baking with a much easier task. Which leads me onto these gorgeous Cherry Cheesecake Brownies… packed with white chocolate and fresh cherries, and topped with cheesecake and cherry jam, get ready for some fruity gooey goodness!

To make the brownie sponge I started by melting 170g butter.

In a bowl I whisked up 200g caster sugar, 2 eggs and 1 tsp vanilla extract. Then I whisked in the melted butter.

I added in 200g plain flour, 30g cocoa powder, 1/2 tsp salt and 1 tsp baking powder.

Then I folded in 100g chopped white chocolate and 110g cherries, pitted and chopped in half.

For the cheesecake top I whisked up 1 egg, 1 tsp vanilla extract, 120g full fat cream cheese, 40g butter and 30g caster sugar.

I poured the brownie mix into a lined tray, then poured over the cheesecake top.

I added blobs of a jar of cherry jam all over the top, then swirled them around with the cheesecake mixture using a knife. I used a whole jar of Tesco’s Finest Morello Cherry Jam.

I baked it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutes.

After letting the brownies cool fully, I refrigerated them for a couple of hours before slicing into squares and tucking in!

The brownies were so gooey and delicious! These are pure cherry heaven with both the sweet jam on top and juicy fresh cherries inside. They got eaten up pretty fast, I even caught my boyfriend eating one for breakfast!

              

     

I am linking these up to Treat Petite hosted by myself and Cakeyboi, to We Should Cocoa hosted by Tin & Thyme, into The Food Calendar hosted by Charlotte’s Lively Kitchen for National Cherry Day on 16th July, with Tasty Tuesdays hosted by Honest Mum and finally Recipe of the Week hosted by A Mummy Too.

Recipe is adapted from Delicious Magazine.

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Cherry Cheesecake Brownies

Ingredients

  • 210 g Butter
  • 230 g Caster sugar
  • 3 Free range large eggs
  • 2 tsp Vanilla extract
  • 200 g Plain flour
  • 30 g Cocoa powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 100 g White chocolate chopped
  • 110 g Cherries pitted and sliced in half
  • 120 g Full fat cream cheese
  • 1 jar of Tesco Finest Morello Cherry Jam

Instructions

  1. To make the brownie sponge start by melting 170g of the butter on a low heat, then let it cool for 5 minutes
  2. In a bowl whisk up 200g of the caster sugar, 2 of the eggs and 1 tsp of the vanilla extract. Then whisk in the melted butter
  3. Add in the plain flour, cocoa powder, salt and baking powder, and mix it all together
  4. Then fold in the chopped white chocolate and prepared cherries
  5. For the cheesecake top use an electric whisk to mix up 1 of the eggs, 1 tsp of the vanilla extract, the full fat cream cheese, 40g of the butter and 30g of the caster sugar until smooth
  6. Pour the brownie mix into a lined 12" x 9" traybake tin, then pour over the cheesecake top

  7. Add blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knife
  8. Bake it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutesLet the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!
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