No-Bake Strawberry Cheesecake Pots

no bake strawberry cheesecake layered pots gbbo

One of my twitter followers thoughtfully asked last week if I was doing the Great Bloggers Bake Off this year – and sadly my answer was no, as I don’t have the time at the moment (which may be evident from the distinct slowdown in blog posts!)

However – it got me thinking, I have got some posts waiting to be uploaded that tie in with some of the GBBO weeks… so why not tie them in? Better to part-partake than not at all!

So the first of my posts is for Desserts Week. I loved last nights show – would love to have a go at a Windtorte at some point, and baked cheesecakes? Hello! Nadiya’s fizzy pop cheesecake stack was absolutely inspired.

This recipe is great for the summer as there are absolutely no ovens involved. That’s right, no overheating the kitchen when you’re already struggling to maintain a normal body temperature. And who doesn’t love their own little pot portion? Although one is never enough!

The glass ramekins you may recognise from a popular brand of rather amazing desserts, but any small bowls would be suitable. The recipe will make 6 of this size, adjust up or down if your containers are bigger/smaller.

gu glass ramekins re-use ideas easy no bake strawberry cheesecake

Ingredients

100g biscuits – digestive or anything else you fancy
150g cream cheese
125g greek yoghurt50g caster or granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
1 pack strawberry jelly
Strawberries – I used 2 medium ones per pot

Method

  • Crush the biscuits and press firmly into the base of the ramekins. Cover with clingfilm and refrigerate while you prepare the middle layer.
  • Beat together the cream cheese, yoghurt, sugar, lemon and vanilla until well combined.
  • Remove the ramekins from the fridge and carefully spoon the cheese mixture onto the biscuit base. Try and avoid it splashing up the sides, especially if you have glass bowls/ramekins, as it will spoil the finished look.
  • Return to the fridge for another 30 minutes.
  • Make up the jelly according to the instructions on the packet, and set aside to cool slightly.
  • Remove any stalks from the strawberries and slice in half. Carefully press into on top of the cheese mixture, before pouring the jelly over the top.
  • Refrigerate until the jelly has set and serve as soon as you’re ready – I wouldn’t recommend making more than a day in advance as the layers will start to merge together and go a bit sticky.

pressing biscuit base into cheesecake ramekin individual pot dessert spooning cream cheese mixture into ramekin for cheesecake pots

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Inside… crunchy, creamy, sweet and fruity all in one mouthful. I told you one wasn’t enough!

inside strawberry chesecake pots biscuit base cream cheese yoghurt fruit jelly easy recipe

You can find more about Great Bloggers Bake Off by clicking here – scroll down and there are weekly links to all the yumminess that has been made!

Mummy Mishaps

Baked Mango Cheesecake

baked mango cheesecake served with fresh strawberries recipe and method easy gluten free dessert

A perfect summer dessert – light, fruity, and easy to make!

The recipe is similar to my other cheesecakes, but, due to the inclusion of so much fruit, doesn’t require any added sugar or yoghurt. It’s delightfully simple in terms of ingredients – once you’ve got past chopping the juicy mangoes of course.

 

Ingredients

150g plain biscuits (I used gluten-free which worked perfectly, but any ‘normal’ kind would work as well, rich tea, digestives, etc.)
30g butter
350g cream cheese
450g mango, pureed (this is around 3 medium or 2 large mangoes, ripe ones work best)
3 medium eggs

Method

– Crush the biscuits into fine breadcrumbs, and mix with the melted butter. Press firmly into the bottom of a 6-7 inch round springform or loose-bottomed tin. Put into the fridge to chill while you make the topping.
– Ensure the mango is well-pureed (or mashed), so it is smooth with no lumps, and beat together with the cream cheese.
– Add the eggs and mix until just combined – no need to beat again at this stage.
– Pour the cheesecake mixture over the base. Give the tin a few taps to ensure it settles flat and allow any air bubbles to surface.
– Bake at 150 degrees C for 45 – 60 minutes. Check back after 45 minutes, you are looking for the top to be ‘just set’ – i.e. not liquidy and fluid when you move the tin.
– Once cooked, remove the tin from the oven and carefully run a knife around the edge. As the cheesecake cools it will shrink slightly, and this will prevent it from sticking to the tin as it does so! Leave in the tin until completely cool, before gently transferring to a plate. Refrigerate until ready to serve (can be made in advance, but keep away from any strong-smelling foods in the fridge.)

There were a few cracks on my cheesecake when it came out of the oven – but a lovely vibrant yellow mango colour which I was really pleased with!

baked mango cheesecake easy recipe gluten free low fat simple dessert summer pudding

The cheesecake can be served as is – the delicate mango flavour would be overwhelmed by anything too strong in any case.

However as they were in the fridge (and to disguise the cracks!) – I added some quartered strawberries around the top and sides of mine.

gluten free mango cheesecake served with fresh british strawberry slices recipe and method

Inside – a soft, sweet, sticky cheesecake – perfect for those warm summer evenings that we’re all dreaming of!

slice of gluten free low fat baked mango cheesecake with recipe and how to

Malteasers Cheesecake

malteaser cheesecake chocolate biscuit base vanilla centre chocolate ganache east dessert recipe

A delicious dessert perfect for Sunday dinner, or any day of the week in fact! For some reason malteasers make me think of Easter, not sure why? I actually made this as dessert for Mother’s Day dinner; it’s special enough to be treat but really quite simple and hassle-free. It’s sweet and creamy in the centre, with a lovely tang and crunch added by the biscuit and chocolate. And everyone likes Malteasers!

Ingredients
125g malt biscuits (it’s not essential that they’re malt but I like the added flavour these give)
50g butter
120g pack of malteasers
25g chocolate chips (optional)
250g cream cheese
250g natural yoghurt
150g icing sugar (you could use caster if needed, the cheesecake would have a slightly heavier texture)
1 1/2 teaspoons vanilla extract
2 medium eggs
50g milk chocolate

Method
– crush the biscuits into fine crumbs, and mix in the melted butter
– tip the biscuit mixture into the bottom of a 6-8 inch springform / loose-bottomed tin
– take a handful of the malteasers (30g or so is fine), and lightly crush them so they break into chunks. Sprinkle these over the top of the biscuit mixture, and press everything down firmly to a thick, even layer across the top of the tin
– if using, press the chocolate chips into the top of the biscuit mixture
– put the base to chill in the fridge while you make the vanilla layer
– in a large bowl, put the cream cheese, yoghurt, vanilla and icing sugar
– beat until smooth and creamy
– add the eggs and beat again until mixed through
– pour over the top of the biscuit base
– bake in the oven at 180 degrees until the middle is fully set (it doesn’t move like liquid when you jiggle the tin – a bit of wobble is fine!) This should take 30-45 minutes depending on your oven; the edges may start to colour a little, if they start to catch too much, pop a piece of foil over the tin for the remainder of the cooking time
– remove from the oven and run a thin knife or spatula carefully around the outside, to separate the cheesecake from the tin. It will shrink a little as it cools, so this will ensure it can do so freely without sticking
– allow to cool before making the topping

To Finish (the ganache is optional but oh-so-easy and amazingly good)

50g dark chocolate
15g butter
30ml milk (semi skimmed works absolutely fine)
Remainder of the pack of malteasers (minus a few for taste testing, of course!)

– put the chocolate, milk and butter in a saucepan and heat on low for a minute or two until the chocolate starts to melt slightly
– turn off the heat and stir until the rest of the chocolate melts – there should be enough heat to finish it off
– allow to cool until tepid (test with your finger, it shouldn’t take too long), before smothering over the top of the cheesecake
– spread over the remainder of the malteasers however you like – some crushed, some whole, use your creativity!
– keep refrigerated until ready to serve

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It’s a really easy but impressive dessert – and great for chocaholics!

malteasers cheesecake side view close up food photography chocolate ganache biscuit base vanilla centre malteasers chocolate and vanilla cheesecake easy wow dessert

Pumpkin Pie Cheesecake

halloween autumn or fall dessert recipe ideas for the family pumpkin pie cheesecake healthy and low fat

It’s definitely that time of year again – no, not the dark, cold, grey one (although that does seem to be advancing at an alarming rate), but the one where everything growing in the garden seems to be ready at once. Personally our garden is over-whelmed with tomatoes, so every other meal seems to be bolognese-based, but from my Dad’s side, his garage seems to be overflowing with giant pumpkins!

I’m not sure if this one was bigger than last years – but certainly big enough for me, it took over 2 hours to chop up and freeze all the flesh!

giant halloween pumpkin homegrown british allotment pie recipe

For dinner at the in-laws last weekend, I wanted to make a dessert and there was really only one thing that could go in it – with my fridge and freezer both filled to the brim, it really had to use up a good amount of pumpkin flesh. It’s a very sizeable cheesecake but would work just as well if you used, say, half the recipe.

Once you have your pumpkin ready (and you could use canned puree if you don’t have any fresh), it’s really very quick to put together. The end result is a creamy cheesecake with all the taste of pumpkin pie.

Ingredients

250g digestive biscuits, crushed
125g butter, melted
Pinch each of cinnamon and nutmeg
1 teaspoon cocoa powder (optional)
1 tablespoon light muscovado sugar

450g mashed / pureed pumpkin
500g quark or cream cheese
150g light muscovado sugar
150ml sour cream
5 eggs
2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

Method
– Mix together dry ingredients for the base in a large bowl, before stirring in the melted butter
– Press firmly into the bottom of a large spring-form or loose-bottomed tin, and put in the fridge whilst you make the topping
– In another large bowl, mix the pumpkin, quark, sugar, spices and sour cream, and beat until smooth. Have a quick taste test – add more sugar or spices if you feel needed.
– Add the eggs and stir together until just-combined; don’t over-mix at this stage- Pour over the biscuit base, you should not need to smooth as it will settle to a flat top
– Bake at 180 degrees for 1 – 1 1/2 hours, until the top is set (it should only wobble slightly if you shake the tin)
– Remove from the oven and run a knife all around the edge, this will allow the cake to shrink away from the edges as it cools
– Leave in the tin until completely cool (overnight ideally), as the inside will continue cooking
– Remove from the tin and serve in large slices!

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I’d intended to take a photo of the inside before we tucked in, but was a little fork-happy! What I can tell you was that the inside was smooth and tangy, with a lovely treacly flavour from the muscovado, perfectly offset by the spices and sour cream. Yummy!

pumpkin pie cheesecake thick treacle base creamy insides halloween recipe

Celebratory Baileys Cheesecake

celebratory baileys cheesecake easy dessert baked recipe and method chocolate topping extra alcohol baileys irish cream

I’d originally planned this cheesecake after Christmas, but this weekend a perfect occasion sprung up – Rob and I got engaged! In the middle of a snow field on a glacier in Iceland, with a big sparkly ring, of course we are very happy 🙂

engagement ring snowmobiling iceland engagement ring black sapphire and diamonds

Rob asked what he would get out of the engagement, I had a shiny new ring, could he have… a guitar? Not really seeing the romance in a guitar I offered to make us a celebratory cheesecake on our return home, one of his favourite desserts.

I looked online for quite a few recipes but was quite disappointed by the lack of alcohol in most of them! 25ml of Baileys? It would barely even touch the sides, let alone add a good flavour to the cheesecake! So this recipe is of my own making, it was perfect in an 8 inch square tin, you could easily use a round or slightly smaller square as long as it had high sides.

Ingredients250g digestive biscuits, crushed
100g butter, melted
300g cream cheese
200g creme fraiche
100ml Baileys irish cream
20g sugar
1/2 teaspoon vanilla essence
3 eggs

Chocolate and edible glitter to decorate, if required

Method– Mix together the crushed biscuits and melted butter, and press firmly and evenly into the bottom of a loose-bottomed or springform tin
– Beat together the cream cheese, creme fraiche, Baileys, vanilla and sugar until completely smooth
– Add the the eggs and stir in until just mixed – don’t over-mix at this stage.
– Pour the mixture over the top of the biscuit base
– Bake at 180 degrees for around half an hour, until the top is set, and not liquid. It should still have a slight wobble, like jelly
– Run a knife all the way round the edge, so the cheesecake can ease away as it sets. Leave to cool in the tin.
– When cool, top with grated chocolate and edible glitter, if required

grated chocolate topping and edible glitter on baileys cheesecake

baileys cheesecake with chocolate heart topping recipe baked method

And to taste…  I’m not sure if it was the use of creme fraiche instead of yoghurt, or the Baileys, or some special engagement magic, but this was one of the lightest, fluffiest cheesecakes I have ever tasted! Yum!

inside super smooth baileys cheesecake recipe simple baked

In answer to the many questions we’ve had since getting back… no we haven’t set a date yet, or found a venue, or even thought about a cake! For now we are happy to celebrate in our own sweet time 🙂

DSCN0755

White Chocolate and Brownie Cheesecake

white chocolate and brownie cheesecake recipe and method indulgent desserts valentines

This recipe has actually be lurking for about 3 months now, such is the busy period it’s been. A scrappy post-it in my kitchen and a whole heap of photos later, the impending Valentine’s Day spurred me to get blogging and try and recall what on earth went on.

I’d made this absolute delight of a cheescake (January dieters please look away now), as a treat for Rob while I was away working. It would be equally as great for Valentine’s Day, for which I now have to think of another show-stopping bake. Answers on a postcard please!

The brownies were a simple re-incarnation of my 3 ingredient Nutella brownies, fudgy, quick, and easy, they were perfectly resilient to being re-baked and refrigerated. And the best news was that I didn’t use a whole batch, so there were plenty left over for sampling 🙂

Recipe

1 batch Nutella Brownies

200g digestive biscuits
50g dark chocolate
75g butter

300g cream cheese
200g white chocolate
405g tin of condensed milk (unsweetened, the chocolate has enough sugar)
1 egg

Method

– Crush the biscuits / blend them to find crumbs in a food processor. Melt the dark chocolate and butter, and mix well. – Press into the bottom of a high-sided 8-10 inch springform pan, and bake at 180 degrees for 8 minutes. Set aside to cool.

chocolate brownie cheesecake base crushed biscuits

– In a large bowl (stand mixer is great if you have one), gently mix the cream cheese and condensed milk.
– Melt the white chocolate over a low heat, and slowly add to the cheese mixture, stirring continually. Finally add the egg and mix through.

white chocolate cheesecake recipe pouring into stand mixed batter and creamy mix

– Pour approx. one centimetre of the batter onto the biscuit base, and position the brownies around the surface.

white chocolate and brownie cheesecake recipe setting hearts into batter

– Bake for 5-6 minutes at 180 degrees, until the cheesecake layer is set enough to hold the brownies in place.- Carefully fill up the tin with the remaining cheesecake mix, being careful not to splash or cover the brownies.

white chocolate and brownie cheesecake assembled ready to cook

– Return to the oven for a further 20-25 minutes, until the top is set (you can touch it with your finger without any mix sticking); the middle should still be wobbly.
– Remove from the oven, cool, and refrigerate in the tin for a minimum of 12 hours (overnight)

The finishing dark chocolate swirl is by no means necessary, but adds a great finish and hides any blips where the cheesecake mixture might have splashed onto the brownies. I melted about 25g into a small piping bag and covered the whole cake in swirls.

triple chocolate cheese cake white milk and dark nutella brownies recipe and valentines ideas

white chocolate and brownie cheese cake crunchy biscuit base topped with dark chocolate swirls

heart chocolate nutella brownie under dark chocolate swirl set in white chocolate cheesecake valentines ideas

white chocolate cheesecake with heart shaped nutella brownies

As it’s been baked this cheesecake will keep for up to a week in the fridge – if it lasts that long, not with slices this size that’s for sure!

white chocolate and brownie cheesecake sliced topped with dark chocolate swirls crunchy biscuit base

The finished cheesecake had great contrasting textures, all brought together with a silky chocolate flavour. The crunchy base, chewy brownies, and creamy cheesecake make for an indulgent bite every time!

 

Low Fat Key Lime Pie

key lime pie recipe and method adapted from great british bake off ryan low fat simple

A couple of weeks ago, we had company for Sunday dinner and of course I wanted to make a great dessert. Rob had been watching the 2012 catch up program of The Great British Bake Off, and his eye’s lit up at Ryan Chong’s Key Lime Pie. Of course he then turned to me and asked what on earth a key lime pie was, but that’s another story. As you read through you’ll realise it’s not actually far off a cheesecake recipe – with the addition of the meringue topping.

This is my adaptation of Ryan’s recipe – as “one of the best things the judges have ever tasted” it didn’t need much adaptation, just substituting a few ingredients for their lower-fat counterparts to save a few inches on the waistline! I opted for a biscuit base rather than pastry, I’d like to blame this on time pressures but mostly it was laziness….

Ingredients

Base
300g low-fat digestive biscuits
2 pieces of stem ginger
75g reduced fat spread

Lime filling
2x 400g tins light condensed milk
240ml lime juice – I used 2 fresh limes + some bottled
Lime zest – Ryan suggest 7 limes which seems a lot! I used 2
3 pieces stem ginger, finely chopped
4 egg yolks

Italian meringue topping
4 egg whites
225g sugar

Method
– To make the base, put the biscuits and ginger into a blender and pulse to fine crumbs
– Stir in the melted butter, and press firmly into the base and part way up the sides of a 7-8 inch springform tin
– Bake at 180 degrees for 10 minutes, remove and leave to cool

key lime pie recipe low fat crushed biscuit base in loose bottomed tin flavoured with ginger

– For the filling, simply combine the condensed milk, lime juice & zest, and egg yolks, in a large bowl, and which for 3 – 4 minutes until it starts to thicken

– Stir in the stem ginger pieces, and pour evenly over the base, smoothing the top

key lime pie recipe pouring creamy filling over base low fat showstopper alternative

– Bake at 170 degrees for 15 – 20 minutes, until the top is solid, it doesn’t need to be completely set, but not liquid
– Remove from the oven and cool in the tin. Cool in the kitchen for at least an hour, before chilling further in the fridge, overnight ideally. Once completely set it should start to come away from the edge a little.

set lime layer of key lime pie pulling away from edge of tin how to tell if it's done

– Carefully remove from the tin – it should come away easily – and put to one side

key lime pie easy out of the tin well compacted biscuits wavy edged set creamy filling ginger

The Italian meringue topping is made with a hot sugar syrup which cooks the egg whites as you whisk them together, so there’s no need to bake. You do need to multi-task on this bit – the sugar syrup took around 7 minutes to boil, and the eggs maybe 3 or to whisk. The eggs need to be ready as soon as the syrup is hot enough

– Using a large bowl, whisk the egg whites until they are light and form soft peaks, holding their own shape
– Put the sugar in a heavy bottomed saucepan with 6 tablespoons / 100ml of water, over a medium heat. Allow to boil without stirring, until it reaches 120 degrees. It’s not as quick a process as you might think, mine took about 8 – 10 minutes to get hot enough.

kilner sugar thermometer easy to use boiling to 120 degrees hard ball for italian meringue

– Take the sugar syrup off the heat, and immediately start adding to the egg whites. Pour in a slow but constant trickle, trying not to directly hit the whisks or the hot syrup might splash back

italian meringue easy recipe adding boiling sugar syrup to beaten egg whites in a stand mixer

– Continue beating the meringue mixture for 3-4 minutes until it’s smooth, creamy and thick
– Transfer to a piping bag, and pipe on top of the lime base. Whilst Ryan used a ring around the outside edge, I opted instead for a star nozzle and swirl pattern in the centre of the pie

piping italian meringue swirls onto key lime pie cheesecake type recipe easy gbbo low fat adaptation

– If you have one, finish off by lightly toasting the outside of the meringue with a blowtorch. Move quickly across the meringue, don’t hold still in one place or it will burn. If you don’t have a blow torch, the meringue is already cooked so it’s by no means essential. You could finish with a sprinkling of icing sugar, or perhaps some lime garnishes.

using a blow torch on italian meringue atop low fat key lime pie recipe and method with crystallised ginger

blowtorch results on top of key lime pie finishing off italian meringue piped swirls

Refrigerate until you’re ready to serve – I made mine the same day but the leftovers tasted just as good the day after!

Cut inside – you can see the 3 distinct layers, a crunchy base, creamy filling, and rich meringue topping.

slice of low fat key lime pie ginger biscuit base condensed milk filling toasted italian meringue topping

Baked New York Vanilla Cheesecake

new york style baked vanilla cheesecake low fat recipe for american independence day fourth of july 4th

This was never really supposed to be a Fourth of July post (American Independence Day if you live under a rock…), but it occurred to me last night as I was baking the cheesecake, that it was an American recipe, and if I could get a wriggle on and post today, well, it would be quite fitting really! Actually it’s more of a sweetener (quite literally), for Rob, as a sorry-I’m-going-away-again; the last 6 months have been pretty much non-stop with travel (mostly for work, this weekend is for pleasure), but the end is nearly in sight!

According to wikipedia (is it ever wrong?), what makes it a New York cheesecake as opposed to any other kind, is the inclusion of the sour cream (although you could use normal cream as well, apparently.) I think this adds to it’s unique contrasts of flavour – the sour tang of the cream vs the sweetness of the sugar, the sharp lemon vs the sweet vanilla – and of course that gorgeous baked top.

I looked up a couple of recipes for New York cheesecake, but they all seemed to be mammoth! 900g of cream cheese? I don’t even think I have a cake tin big enough to fit that in! So, using inspiration from this BBC recipe, and this one from Jamie Oliver, I down-sized the recipe to create my own, smaller version (it was still baked in a 10 inch round tin, so not exactly tiny!)

I’m not a huge fan of using full-fat cream in recipes, it’s just so heavy, and I found these great ingredients from Morrison’s new NuMe range – using low-fat cream cheese and sour cream absolutely mean you can eat that extra slice 😉

morrisons nu me low fat range sour cream and cream cheese for low fat vanilla new york cheesecake recipe

Ingredients

200g digestive biscuits
75g butter / low-fat spread
25g caster sugar

600g cream cheese
200ml sour cream
30g cornflour
2 eggs + 1 egg yolk
175g caster sugar
2 teaspoons lemon juice
2 teaspoons vanilla bean paste or similar

Method

Crush the biscuits to fine crumbs (or use a food processor), and mix with the melted butter and 25g of caster sugar. Press firmly and evenly into the bottom of the tin (I’d recommend around an 8-10 inch, springform tin, with high sides).

biscuit base for new york usa vanilla baked cheesecake recipe ingredients

Bake in the centre of the oven at 180 degrees for 5 minutes. Remove from the oven and set aside.

Place the cream cheese, sour cream, sugar, lemon, vanilla paste and corn flour into a bowl. Beat until well mixed and smooth – taste to see if any more sugar or vanilla is needed. Add the eggs and gently stir until just mixed.

Grease the inside of the tin (I can’t advocate cake release spray enough), and pour the batter over the top of the biscuit base. As it’s quite a liquid mixture it should settle nicely and not need any evening out.

cheesecake batter new york style vanilla beans springform tin fourth of july recipe

Bake for 45 – 60 minutes at 170 degrees. I covered the top of mine with foil for the first half an hour, so the top did not go too brown. After 45 minutes, keep checking back every 5 minutes, you want the centre to be just-set.

freshkly baked new york style cheesecake vanilla for 4th of july

The next part is very important – allow to cool slowly. The best method is to leave with the oven door ajar for an hour or so, and then take out and leave to cool completely in the tin.

You should find that the cheesecake shrinks away from the edge during baking so will pop out easily. If it doesn’t, gently slide a knife around the edge to free it up.

new york cheesecake recipe and instructions baked to perfection pulling away from the side of tin

In my haste to get things done I didn’t follow my own instructions – instead I put it straight into the fridge – and it cracked 😦

cracked top of cheesecake from cooling too quickly how to solutions new york style recipe

I prefer not to think of it as a crack, more a window to the smooth creamy inside… look at those vanilla flecks!

cracked cheesecake top solutions vanilla bean seeds new york recipe

Once cool, keep in the fridge and serve in big wedges.

new york style vanilla baked cheesecake recipe cake slice large portion fourth of july

For a real red, white and blue dessert, you could serve with strawberries and blueberries, but in their absence I accessorised with something equally as sweet:

american independence day happy fourth of july recipe usa flag in baked new york vanilla cheesecake slice

Happy 4th July!

Cadbury Creme Egg Mini Cheesecakes – Two Ways

cadbury creme eggs full size and mini tiny cheesecake bits with halves and yolks

I’ve never really understood why creme eggs are so marmite – love them or hate them. They are just chocolate with a sugary filling, what’s not to love!

With Easter only a week away I wanted to bake something with these bites of yumminess. In the supermarket I couldn’t decide between mini creme eggs and full-sized ones, so bought both! And I as I ended up making far too much cheesecake batter, I split it in two to make the different kinds. I’ve halved the recipe for each section so you won’t end up with too much.

Mini creme egg halves cheesecake bites

creme egg cheesecake recipes half mini egg baked into creamy recipe

Ingredients

6-7 digestive biscuits
1 tablespoon (approx 15g) butter or spread
125g cream cheese (1/2 pack, I used extra light)
50g plain yoghurt (I used low-fat greek)
1 egg
15g sugar or sweetener equivalent
1 pack mini cadbury creme eggs

Method

– Crush the biscuits or place in a blender, and mix with melted butter.
– Place about 3/4 teaspoon full into the holes of a mini cupcake/petit fours tin, and press down firmly with your fingers. Grease the top part of the tins (I use a quick spritz of cake release spray). Set aside in the fridge if the tin will fit, or in a cool place if not.
– Beat together the cream cheese, yoghurt and sugar, before folding in the sugar.
– Spoon approximately 2 dessert spoons of the mixture on top of each biscuit base, until nearly full

white cheesecake batter on digestive biscuit base mini petit fours bitesize

– Slice the mini creme eggs in half (this is easier to do if they’ve been in the fridge first), and gently place one into the top of each cheesecake.

mini cadbury creme eggs cut in half for cheesecake recipe

mini creme egg halves pressed into white cheesecake batter

– Bake at 180 degrees for 12 – 15 minutes, until the cheesecake batter can be lightly pressed without sticking to your fingers, and the edges are starting to colour.

petit four bitesize baked cheesecake with mini cadbury creme egg half

– Leave to cool in the tin, before carefully removing with the point of a sharp knife.

Look at that creme egg goo!!

mini baked cheesecake bites with bitesize creme egg halves biscuit base

Separated Creme Egg Cheesecake Bites

cadbury creme egg mini cheesecakes recipe orange yolk creamy whites chocolate biscuit base

Ingredients

6-7 digestive biscuits
1 tablespoon (approx 15g) butter or spread
125g cream cheese (1/2 pack, I used extra light)
50g plain yoghurt (I used low-fat greek)
1 egg
3 cadbury creme eggs (you could use a pack of mini creme eggs but it would be much more fiddly!)

Method

– Cut the creme eggs in half with a sharp knife, and separate the white, orange yolk, and chocolate into separate bowls.

cutting creme egg in half for cheesecake recipe

cadbury creme egg components orange yolk white fondant chocolate shell

– Add the butter to the chocolate, and melt together. Crush the biscuits and stir in the chocolate mixture.

cadburycreme egg cheesecake recipe chocolate digestive biscuit base mixture

– Press the chocolate biscuit mixture into the bottom of a mini cupcake tin, using your fingers to ensure it is firmly packed and flat. Grease the top part of the cupcake / spritz with a little cake release spray.

mini cheesecakes chocolate biscuit base cadbury creme eggs recipe

– Beat together the cream cheese and yoghurt, then fold in the egg. Put about 1 tablespoon of the mixture in with the orange creme egg yolks, and add the white creme egg fondant to the rest of the cheesecake batter.

creme egg cheesecake recipe white fondant orange yolk batter

– Mix together well, it will take a fair bit of beating to get the fondant to dissolve into the cheesecake batter. I added a tiny drop of Wilton orange colouring to the yolk, as the colour had become a bit diluted.

orange yolk wilton colour cheesecake batter with cadbury creme egg

– Spoon the white batter into on top of the chocolate biscuit bases, until nearly full.

white cheesecake batter creme egg recipe egg white

– Bake the whites at 180 degrees, for 5 minutes. Remove from the oven and place on a flat surface.

– Carefully spoon small amounts of the orange yolk mixture onto the top of each white.

making cadbury creme egg mini cheese cakes layering orange yolk on part-baked egg white

– Place back in the oven for another 7 – 10 minutes until the top is set, and the edges are slightly browned.

cadbury creme egg mini cheesecake recipe just baked

– Leave to cool in the tin. As they cool the cheesecakes will start to shrink slightly, easing away from the edges of the tin.

mini cheesecake baked in petit fours tin cooling and easing away from the sides

– Carefully lift out of the tin with a sharp, thin knife.

lifting mini cadbury creme egg cheesecake out of the tin

Creme egg – deconstructed!

creme egg recipe mini baked cheesecakes

Hoorah for the chocolatiness of Easter!

bitesize mini petit four baked cheesecakes made with cadbury creme eggs recipe two ways

Chocolate Philadelphia Cheesecake

chocolate philadelphia cheesecake recipe instructions and ingredients simple one hour to make

A couple of weeks ago, before my trip to Brussels, Rob asked if I’d make him a cheesecake to have while I was away. His little face lit up when the idea of using chocolate philly popped into his head, of course I couldn’t say no!

The thing I love most about this is that it’s SO SIMPLE! You really do only need 5 ingredients. Also I should probably be politically correct and tell you it’s technically called Philadelphia with Cadbury.

ingredients for cadbury chocolate philadelphia cheesecake recipe simple low fat biscuits yoghurt eggs butter and cream cheese

It’s adapted from my low-fat cheesecake recipe – chocolate Philadelphia is not that bad for you, and if you use reduced fat biscuits, butter/spread and yoghurt then it’s definitely good for you.

The one thing it doesn’t need from the original recipe is any added sugar or sweetener. Unlike normal cream cheese the chocolate version has a wonderfully sweet tang which doesn’t need anything adding!

Ingredients

Approx 15 digestive biscuits (low-fat if you fancy)
25g butter/low-fat spread
250g chocolate Philadelphia (About 1 1/2 tubs)
250g plain/vanilla yoghurt
2 eggs

Method

– crush the biscuits (using a good processor helps to get them very fine for a nice smooth base), and mix with the melted butter. Press into the bottom of a springform/loose-bottom tin (8-10 inches works well with this recipe), and pop in the fridge

base for low fat cheese cake digestive biscuits pressed into the bottom of tin recipe

– beat together the yoghurt and cream cheese until smooth. Add the eggs and fold in until just mixed (don’t beat once the eggs are added)
– pour the chocolate mixture over the biscuit base, smooth with a spatula, and bake for 25-40 minutes at 180 degrees

chocolate philadelphia recipe cream cheese yoghurt and egg mixture being poured onto biscuit base

– after 25 minutes check every 5 minutes or so to see if it’s done. You want the top to be just cooked, it can still wobble but shouldn’t look liquid-y. If you’re not sure give it another few minutes.

just baked chocolate philadelphia cheesecake firm top recipe

– remove from the oven, run a knife around the edge so it can cool without sticking

Let it cool completely – trust me it’s worth it – and adorn with anything you wish – I added some extra chunks and sprinkles of chocolate (Cadbury of course), and a sprinkle of icing sugar.

cadbury chocolate topping on chocolate philadelphia cheesecake blog post recipe

Et voila! Simple, easy, quick and soooo tasty!

chocolate philadelphia cheesecake recipe gold plate

Sit back, and enjoy a big slice. You know you want to.

slive of cadbury chocolate philadelphia low fat cheesecake with recipe and ingredients