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

I’ve had a really rough couple of weeks, and 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! Besides the pain, not being able to eat properly was the worst part for me. So as soon as I could I was back in the kitchen baking to my hearts content, well no-baking this cheesecake full of Easter spices and flavours.

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 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!)

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 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 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

Ingredients

Base

  • 80 g Butter melted
  • 250 g Fruit shortcake biscuits

Filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 1 tsp Cinnamon
  • 1 1/2 tsp Mixed Spice
  • 1/4 tsp Nutmeg
  • 1 tsp Almond extract

Decoration

  • 2 tbsp Icing sugar
  • 500 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. 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 until smooth

  2. For the brownie mix start by melting the dark chocolate and butter in a glass bowl over simmering water, once melted, set aside to cool

  3. In a bowl, whisk together the dark brown sugar and 3 of the eggs until frothy, add 2 tbsp Baileys and mix in

  4. Slowly pour the melted chocolate and butter into the mixture, whilst constantly mixing

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

  6. Pour about two third of the brownie mixture into a lined tray bake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top

  7. Using a knife, swirl the mixture around a bit, then bake it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes

  8. Leave it to cool completely before cutting into squares

 
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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 m 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 I 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 some white chocolate on top or add some 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 cheesecake 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.

The 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

Ingredients

  • 2 packs (308g) Strawberry Cheesecake Oreos
  • 75 g Butter melted
  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 600 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste
  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce

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 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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Golden Oreo Cheesecake

Golden Oreo Cheesecake
We are pretty familiar with Oreos now in the UK, but unlike America we don’t have easy access to all the different Oreo flavours and varieties. Well the wait is over as two new flavours are now widely available in all major UK supermarkets! I recently got sent the two new Oreo flavours being released in the UK. Golden Oreos, which have a vanilla biscuit surrounding the cream centre. And Peanut Butter Oreos, which are the standard chocolate biscuit filled with a peanut butter flavoured cream. So of course I had to bake with them, and I came up with this indulgent cheesecake for the Golden Oreos.

Check out the Peanut Butter Oreo Truffles I made with the Peanut Butter Oreos!

I started by whizzing 200g of the Golden Oreos into fine crumbs using a food processor.

I added 50g melted butter to the crumbs and then pressed it into a springform tin, making sure it was compact and even. I chilled it for 30 minutes in the fridge.

Using my Kenwood kMix Hand Mixer I whisked up the egg whites of 3 eggs until stiff.

In a separate bowl I mixed together 575g full fat cream cheese, 3 egg yolks, 135g caster sugar and 1 1/2 tsp vanilla extract.

I added the egg whites and folded them in gently.

I poured the mixture over the chilled biscuit base and baked it for 40 minutes on 180C/350F/Gas Mark 4. Make sure to put the tin onto a baking tray as I had some butter leak out of the tin while it was cooking and it got all over the bottom of my oven – not a fun clean up job! I let it cool fully to room temperature before decorating. Unfortunately my cheesecake decided to do it’s best impression of the Grand Canyon!

I whipped up 200ml double cream and spread it over the top of the cheesecake.

I broke up the leftover Oreos and sprinkled them all over the top, finally I melted 5 blocks of white chocolate and drizzled it all over the cheesecake.

I loved the final look of the cheesecake, it looked so indulgent! The cheesecake itself is really light and moussey because of the addition of whisked egg whites. The Golden Oreos tasted delicious, they have a beautiful vanilla flavour and the creme centre is fabulous as usual. This cheesecake was a huge hit with my boyfriend and his friends!

NB. I was sent the oreos for free to bake with, all opinions are my own.

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Golden Oreo Cheesecake

Ingredients

  • 2 packets of Golden Oreos
  • 50 g Butter melted
  • 3 Eggs
  • 575 g Cream cheese
  • 135 g Caster sugar
  • 1 1/2 tsp Vanilla extract
  • 200 ml Double cream
  • 5 blocks of White chocolate

Instructions

  1. Start by whizzing up 200g of the Golden Oreos into fine crumbs using a food processor
  2. Add the melted butter to the crumbs and then press the mixture into a springform tin, making sure it is compact and even. Chill it for 30 minutes in the fridge
  3. Using an electronic hand mixer whisk up the egg whites of the 3 eggs until stiff
  4. In a separate bowl mix together the cream cheese, egg yolks, caster sugar and vanilla extract. Add the egg whites and fold them in gently
  5. Pour the mixture over the chilled biscuit base and bake it for 40 minutes on 180C/350F/Gas Mark 4. Make sure to put the tin onto a baking tray as butter may leak out. Let it cool fully to room temperature before decorating
  6. Whip up the double cream and spread it over the top of the cheesecake
  7. Break up the rest of the Golden Oreos and sprinkle them all over the top, then melt 5 blocks of white chocolate and drizzle it all over the cheesecake
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Apricot Swirl Cheesecake Squares

Apricot Swirl Cheesecake Squares
I am constantly looking for ways to use up ingredients as I really hate wasting food. Apricot jam is one of those things I use in very small quantities when baking, usually for glazing or sticking fondant to sponge, but I always have to buy a whole jar. This recipe is a great way to use up about 3/4 of a jar of apricot (or any other flavour) jam!
 

To make the base I used a food processor to make fine crumbs out of 225g digestive biscuits. You could also smash them with a rolling pin. I added 85g melted butter to the biscuit crumbs and mixed well. I pressed the mixture into a lined baking pan. I baked the base on 180C/375F/Gas Mark 4 for 10 minutes.

To make the filling I whisked together 455g cream cheese and 115g sour cream until smooth. I whisked in 100g caster sugar, 2 eggs, 1 tsp vanilla and a pinch of salt.

I poured the filling over the base, and then added blobs of 3/4 jar of apricot jam all over. I used a knife to swirl it around until a pretty pattern formed.

I baked the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it had set fully and only had a slight wobble. Once fully cool, I cut it into squares.

Gosh this was so delicious! Everything came together really well, the crust and the filling were both really yummy and well balanced. I was really pleased. My boyfriend loved it as did my colleagues and friends. This is such a fantastic and delicious recipe for using up jam I will definitely be making it again!

I am entering this into July’s Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours, as I used up leftover jam for this recipe.

I am also entering into the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, for the same reason.

Recipe adapted from Martha Stewart.

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Apricot Swirl Cheesecake Squares

Ingredients

  • 225 g Digestive biscuits
  • 85 g Butter melted
  • 455 g Cream cheese
  • 115 g Sour cream
  • 2 Eggs
  • 100 g Caster sugar
  • 1 tsp Vanilla extract
  • A pinch of Salt
  • 3/4 jar of Apricot jam

Instructions

  1. Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them with a rolling pin. Add the melted butter to the biscuit crumbs and mixed well. Press the mixture into a lined baking pan and bake on 180C/375F/Gas Mark 4 for 10 minutes
  2. To make the filling, whisk together the cream cheese and sour cream until smooth. Then whisk in the caster sugar, eggs, vanilla and salt
  3. Pour the filling over the base, then added blobs of the apricot jam all over. Use a knife to swirl it around until a pretty pattern forms
  4. Bake the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it has set fully and only has a slight wobble. Once fully cool, cut it into squares
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Limoncello Cheesecake Squares

Limoncello Cheesecake Squares
It may only be March, but these Limoncello Cheesecake Squares bring a touch of summer to the season! I love the bright yellow of lemon, it’s so cheery. And it goes perfectly with creamy soft cheese. I had some leftover Limoncello after making a Raspberry & Limoncello Tart last month, so I wanted to incorporate it into my baking again. This recipe is really easy to follow and quick to make, which is definitely a bonus. The only struggle is waiting for it to cool before you tuck in!

I used a food processor to crush 225g digestive biscuits into crumbs. You could also put them in a bag and bash with a rolling pin. I mixed in the zest of half a lemon (the other half of the lemon zest will be used later).

I melted 85g butter, mixed it into the biscuits, and pressed the mixture into a greased and lined baking tray.

I baked it on 180C/350F/Gas Mark 4 for 10 minutes, then left it to cool completely.

I whisked up 340g ricotta cheese and 225g cream cheese. I then whisked in 225g caster sugar.

I added 115ml limoncello, 2 tsp vanilla extract, the zest of 1 1/2 lemons, and 4 eggs (added one at a time) and mixed in well.

I poured the cheesecake into the baking tray over the cooked crust.

I baked it on 160C/325F/Gas Mark 3 for 30 minutes. It still had a slight ‘wobble’ to it.

Once it was fully cool I removed from the tin and cut into squares, I decorated them with a slice of lemon. Store them in the fridge to keep them fresh. They went down really well with my colleagues and I got some great comments on the flavour!

I am entering these into The More Than Occassional Baker’s monthly challenge, Alpha Bakes (hosted on alternate months by Caroline Makes). This month the letter is ‘S’, and these are ‘Squares’ so hopefully fit the bill!

I am also entering these into Belleau Kitchen’s brand new challenge – Simply Eggcellent! I made these squares using 4 free range eggs.

Recipe slightly adapted from Liv Life.

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Limoncello Cheesecake Squares

Ingredients

  • 225 g Digestive biscuits
  • 2 Lemons
  • 85 g Butter
  • 340 g Ricotta cheese
  • 225 g Cream cheese
  • 225 g Caster sugar
  • 115 ml Limoncello
  • 2 tsp Vanilla extract
  • 4 Eggs

Instructions

  1. Use a food processor to crush the digestive biscuits into crumbs. Then mix in the zest of half of one of the lemons
  2. Melt the butter, mix it into the biscuit crumbs, and press the mixture into a greased and lined baking tray
  3. Bake it on 180C/350F/Gas Mark 4 for 10 minutes, then leave it to cool completely
  4. Whisk the ricotta cheese, cream cheese and caster sugar together
  5. Add the limoncello, vanilla extract, the zest of 1 1/2 of the lemons, and the eggs (add one egg at a time) and mix in well
  6. Pour the cheesecake mixture into the baking tray over the cooked crust. Bake it on 160C/325F/Gas Mark 3 for 30 minutes
  7. Once fully cool, remove from the tin and cut into squares, decorate with half a slice of lemon. Store them in the fridge to keep them fresh
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