I love a good cheesecake, but during the summer I don’t always fancy making a baked cheesecake. I first made this recipe in one of my food tech classes back when I was around 14, and I’ve made it several times since then.
200g crushed digestive biscuits
225g curd cheese or quark
150g strawberry yoghurt
1/2 packet strawberry jelly
50g white chocolate
This recipe is actually really easy to make. Firstly melt the butter, then mix in the crushed biscuits. Pour this into a 20cm flan dish and press in. I always use a potato masher to press it in. Then put this in the fridge.
In a saucepan, heat the jelly with 3 tbsp water and heat until the jelly has dissolved. Once it has dissolved take it off the heat and allow it to cool.
Take the cheesecake base out the fridge and top the biscuit base with some fruit.
In a bowl mix together the quark, yoghurt and dissolved jelly mix. Once well combined pour it over the biscuit base.
Top the cheesecake with some more fruit and then melt the chocolate and swirl over the top.
Put the cheesecake back into the fridge to set then eat 🙂
This cheesecake does taste a bit different from baked ones but it is still nice and makes a change 🙂
I hope you enjoyed today’s post and I’ll see you again soon! 🙂
So last week I made my first “proper” birthday cake. I’ve made loads of cakes before but never before have I been asked to make a proper birthday cake.
I spent ages browsing Pinterest for inspiration, and eventually I came up with an idea which was approved by my friends who I was making the cake for. In today’s post I thought I’d share with you the finished cake and some of the things I used to help me create my cake 🙂
This cake tin is brilliant and multi-functional. You can make letters, numbers, various shapes as well as just using it as a rectangular cake tin. The only problem with it is releasing the cake after baking as you can’t easily line the tin, so you just have to hope you’ve greased it well enough!
I then covered the cake in a buttercream icing, where I used 3 great tools to help me with this. Firstly, my trusty mini palette knife.
This is an Oxo Good Grips cupcake icing knife. I also have 2 bigger palette knives but for this cake I used the smaller cupcake icing knife. Mainly to help spread icing on to the cake once I’d put it on with a wilton nozzle.
How to perfectly ice a cake was always such a mystery to me and my cakes always looked a mess, so a while ago I bought the Wilton nozzle number 789. This nozzle is a very big nozzle which effectively allows you to pipe a good layer of buttercream onto the cake before smoothing it. I’d forgotten I’d bought this actually but remembered when I went to ice this cake. It was brilliant! Made icing the cake so much easier.
I’d been eyeing one of these up for a while but not actually bought it yet, but this gave me the excuse to buy it. It worked ok and did help a bit but I think because of the shape of the cake it didn’t work brilliantly… but that said, I can see how great it’ll be next time I go to ice a round cake!
Finally, I topped the cake with fondant. I bought ready roll icing in white then just coloured it using food colouring. I used the Wilton food colouring paste (I used this one to create the blue colour). The previous times that I’ve gone to roll out/cover cakes with fondant haven’t always worked well, so after some research I decided to buy the KitchenCraft Measure and Roll Icing Mat.
It actually worked so well! I was so glad I bought this. You basically get 2 mats and you roll the icing out between the two mats, eliminating the need for any icing sugar, and then you simply lift the top mat off and flip it over the cake on the bottom mat (it doesn’t come off until you peel the mat away). It was absolutely brilliant! My only comment was you kind of need an extra pair of hands to help hold it while you roll out, but I got there and it looked brilliant!
So that was my adventures in to making my first ever “proper” birthday cake! 🙂 I hope you enjoyed today’s post, and I’ll see you again soon! 🙂
I’ve been watching quite a lot of “Great British Bake Off” on Netflix lately and in one of the episodes they were making baked cheesecake. I LOVE cheesecake and decided it was time I made one again. So I researched recipes and found the recipe for a Baked Lemon and Raspberry cheesecake. It tasted amazing!!! 😀
I apologise as I was a bit rubbish at taking photos as I went this time!
225g digestive biscuits (crushed into crumbs)
100g butter, melted
600g soft cheese
2 eggs and 2 egg yolks
Zest of 3 lemons and juice of 2
4 tbsp plain flour
175g caster sugar
Ingredients for the topping:
150g soured cream
3 tbsp lemon curd
Handful of raspberries
First up preheat the oven to gas mark 4 and line the base of a 23cm cake tin. Springform cake tins are best for cheesecakes.
Then crush up the biscuits and melt the butter and mix them together well so the biscuit is well coated in butter. Then press the biscuit/butter mix into the base of the cake tin and chill it. I find a good way to press the biscuit mix tightly into the base of a tin is to use a potato masher to push it all down 🙂
While the biscuit base is chilling whisk up all the other ingredients until well combined and then pour it into the tin. No need really to use an electric mixer here, it is easy enough to combine it all by hand 🙂
Bake the cheesecake for around 30-40 mins until it has a bit of a wobble to it but not too much. Then turn the oven off and leave the cheesecake to cool in the oven. Doing this means it will keep cooking a little more AND most importantly it stops cracks forming in the top 🙂
When completely cool pour the soured cream over the top and swirl in the lemon curd. Use as much or as little lemon curd as you like 🙂
Top off with some raspberries and put in the fridge 🙂
I hope you all enjoyed this post and I’ll see you again soon 🙂
I know I’m late to the party and Easter has now been and gone, but I couldn’t resist sharing with you my mini egg cake. In the past 3 years I’ve made quite a few of these cakes and I love making them… Even if it does get a bit expensive buying all the mini eggs to use on it!
It is a great, easy and fun cake to make. Plus it is a yoghurt cake making it incredibly soft and so good! 🙂
I won’t write out the recipe, because you can find it here: http://www.waitrose.com/home/tv/easter/martha-s-mini-eggcake.html 🙂
But here are a few pictures of the stages of making it 🙂
I hope you all enjoyed today’s post, and I’ll see you again soon 🙂
If you’ve been following me for long enough on here, it may not come as a surprise to you that I love baking. It is safe to say that I have my fair share of baking stuff in the kitchen, which I plan to share with you one day, but there is still soooooo much more on my baking wish-list that I’d like to get one day!
In today’s post I thought I’d share with you some of the things on my baking wish list 🙂
Wilton Piping Nozzle Set
I have several loose piping nozzles, however the more I make cakes, the more I want to learn to pipe more. One day I’d really like to own a set with more piping nozzles.
Sistema Baking Containers
Recently I bought two of these containers to tidy up my “baking cupboard”, and actually just putting 2 bags of flour away made a big difference. I’d like to get some more of these containers to tidy up the cupboard even more.
Crave – Martha Collison
Martha was on the Great British Bake off a few years ago and is currently the youngest contestant that has been on the show. Since Bake Off Martha has gone on and done so well for herself, she’s only like 20 but has released 2 baking books already. I have her first one but can’t wait to get my hands on her second book “Crave”. Martha also inspired the Bakeathon I organised a couple of years ago.
The Great British Bake Off: How to Avoid a Soggy Bottom
I love baking but there is so much I’m yet to learn. I found this book a little while ago and apparently it is full of tips and tricks to get the most out of your baking.
We have a sieve already but it isn’t very good and takes forever to sieve anything through it. I’d like to get a new sieve set, especially one which includes a small sieve for when you just need to sieve a spoon or two of cocoa powder.
Wilton Swirl Coupler
I’d love to make some cakes with bright buttercream in 3 colours. I know you can do it by painting the side of piping bags with food colouring, but you can also do it with these 3 swirl couplers. I think they look great fun and would love to get hold of one one day!
So those are some of the things on my baking wish list 🙂 I hope you enjoyed today’s post and I’ll see you all again soon 🙂
Last week I made the Smart Cookies from the Nerdy Nummies Cookbook. I was desperate to make them after I’d seen Angela make them 🙂
The Nerdy Nummies cookbook is a fun baking book full of novel ideas for making baking fun. Instead of writing out the recipe for you and how to make it in this post I wanted to share with you a timelapse. I forgot to show making the icing but I had good fun making these cookies.
They ended up a bit more golden than I would have liked as I used golden granulated sugar (I have loads in the cupboard that I want to use up).
I hope you enjoy this little video! Let me know what you think of it and if you’d like to see more of these baking time lapse videos 🙂
A while ago I came across the recipe on Pinterest for some Smarties brownies which I couldn’t resist making! I love brownies…. when I can make them properly! Brownies are one bake I really struggle not to burn! Anyway I couldn’t resist this recipe, although there was one thing that concerned me… The fact that it was (almost) a flourless recipe. The last time I tried to make something that relied on the eggs solely as a raising agent it came out as flat as a pancake!
So what will you need to make these brownies?
160g unsalted butter
200g milk chocolate
2 egg yolks
160g caster sugar
2tbsp plain flour
1tbsp cocoa powder
3 tubes of Smarties
100g white chocolate
Preheat the oven to 180 degrees and line the tin (I used a traybake tin).
In a saucepan, melt the butter. Once melted remove the pan from the heat and add the milk chocolate, mixing until the chocolate has melted. Take it away from the heat and leave it to cool.
Whisk the eggs up until thick, slowly adding the sugar a few spoonfuls at a time. (I put the mixer on full speed and let it whisk up for a while – it takes several minutes).
Once the chocolate mixture has cooled, slowly pour it in to the egg mix and mix it well again.
Very gently fold in the flour and cocoa powder as well as 2 tubes of smarties and the white chocolate.
Pour the mix into the tin and bake for 25 mins. After around 10-15 minutes push in the remaining tube of smarties, then put it back in the oven for the remaining time.
These brownies were so nice! They didn’t sink like my last cake that used eggs as the raising agent! They’re not that rich having used milk chocolate but they tasted really nice and creamy.