Birthday Cheesecake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I thought what better recipe to share with you than this Birthday Cheesecake, mainly because yesterday was my birthday

Let's get baking!

Ingredients:

Base:

350g custard creams/golden oreo's

100g unsalted butter, melted

Cheesecake:

500ml double cream

250g mascarpone cheese

250g cream cheese

180g icing sugar

1 tsp vanilla extract

1/4 tsp almond extract

60g sprinkles

Topping:

Remaining whipped cream

Sprinkles

Start off by crushing your biscuits and putting into a bowl, then add the melted butter and mix together until combined.

Pop the mixture into a tin and smooth out to the edges and set to one side, I always use a loose bottom tart tin for my cheesecakes.

In a bowl add your double cream and whisk to stiff peaks.

In a separate bowl, add the mascarpone, cream cheese, icing sugar and the vanilla and almond extracts.

Then whisk together until fully combined.

Fold in 2/3 of the whipped cream and then add your sprinkles and fold those in too.

Put the mixture onto your biscuit base and smooth out to the edges.

Pop into the fridge to chill for at least 6 hours.

Before serving remove the tin side and add more sprinkles over the top and pipe on the remaining whipped cream.

Then you're ready to serve and enjoy.

This cheesecake is absolutely delicious, I knew from the first taste that this would be a cheesecake I would make again and again, I even made this cheesecake at Christmas, adding more Christmas coloured sprinkles as well as making Meringue Christmas Trees to decorate the top of the cheesecake.

I didn't think Skye would like this cheesecake because of the almond extract, but she devoured it, while you can taste the almond extract, it's really subtle and really adds to the flavours.

It's definitely a moreish cheesecake

This recipe comes from Fitwaffle Kitchen, and if you would like to follow the original recipe then head over to Instagram and check out Fitwaffle Birthday Cheesecake, as well as her other great bakes.

She also has her own baking recipe books, which you can purchase on Amazon and Waterstones.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Strawberry Cheesecake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share with you a Cheesecake I baked a while back for my sister as her dessert for Christmas, while I haven't baked it since, I definitely want to give it another go so that this time I can give it a taste and enjoy it.

Let's get baking!

Ingredients:

150g Butter, melted (plus extra to grease tin)

300g Digestive biscuits

650g Soft cheese

175g Icing sugar

300ml Double cream

1 Vanilla pod

1 tsp Vanilla extract (2 tsp if not using a vanilla pod)

200g Strawberries, hulled and diced

Topping:

250g Strawberry's, hulled and quartered, 150g halved

50g Caster sugar

1 tsp Cornflour

Start off by lightly buttering your cake/flan/pie tin and line the bottom with baking parchment.

Crush your biscuits, I use my Nutribullet to do this to get a fine crumb for my base, nut you can also use a food processor or even a good old rolling pin. Then melt your butter and mix into the biscuits to make your base.

Then spread out and press into your tin and put it into the fridge to set.

Next put your soft cheese into a bowl and use an electric whisk to whisk until fluffy.

Add the icing sugar and gently whisk until smooth.

Pour the cream into a separate bowl, add the vanilla pod seeds and extract, and whisk to very soft peaks.

Gently fold the cream and diced strawberries into the soft cheese mixture.

Spoon the filling onto the biscuit base and spread until even and smooth. Then pop it into the fridge for at least 4 hours, or preferably overnight.

To make the topping, put the 100g of quartered strawberries into a small pan with the caster sugar and a splash of water, and cook over a low-medium heat for 8-10 minutes, or until the sugar has dissolved and the strawberries have softened.

Next gently mash the strawberries in the pan to break them down, then press them through a sieve into another bowl and pour the juice back into the pan.

Next add the cornflour and stir constantly on a low heat until the sauce is thickened and smooth. Let cool.

Once the cheesecake has set,  remove from the fridge, remove from the tin and transfer to a serving plate or cake stand. The pour over the strawberry sauce, then top with the remaining halved strawberries and serve.

While I can't make comment on the flavour of the cheesecake itself as I wasn't the one eating it, what I did try while making it was really nice.

This was really easy to make, I've never made a sauce before and I was expecting it to be time consuming and a lot harder, but I was pleasantly surprised by how easy and simple it was.

I'd definitely recommend making this cheesecake if you're wanting a good strawberry cheesecake to make for any occasion.

If you would like to check out the original recipe, then head over to Olive Magazine's Strawberry Cheesecake recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Lotus Biscoff Cheesecake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I've found another cheesecake that Skye cannot get enough of and I want to share it with you, I'm sure you will have come across this recipe yourself, but I also couldn't help sharing it with you also.

Lets get baking!

Ingredients:

Biscuit Base:

250g Lotus Biscoff biscuits, crushed

75g unsalted butter, melted

Cheesecake:

250g mascarpone cheese

250g cream cheese

50g caster sugar

1tsp vanilla extract

240g Biscoff spread

300ml double cream

Topping:

100g Biscoff spread, melted

4 Lotus Biscoff biscuits, crushed

1 whole Lotus Biscoff biscuit

Put your crushed Biscoff biscuits into a bowl and add in the melted butter and mix it well together.

Now add it to your cake tin, I use a pie/flan tin with a loose base, making it easier to cut into when it comes to serving.

Next in a large bowl add your cream cheese (and mascarpone if like me you use half of each), caster sugar and vanilla extract and whisk together.

Next add 3/4's of your Biscoff spread and beat together until the mixture is smooth.

Pour in your double cream and whisk for a couple of minutes and then stir in your remaining Biscoff spread to try and create some swirls into the mixture.

Next pour your cheesecake mix into your cake tin, onto your biscuit base and spread it out until smooth.

Pop into into the fridge for 6 hours or overnight, if you wish, I like to leave it overnight, so then all I need to do is decorate and enjoy.

When you're ready to decorate, melt your Biscoff spread and then pour onto the top of your cheesecake and spread over the top. Be careful when melting as if you leave it too long it will burn which is what happened to mine.

Next sprinkle over your crushed Biscoff biscuits and place the whole Biscoff biscuit in the middle of the cheesecake.

Now your ready to cut a slice and enjoy.

I've baked this cheesecake quite a few times now, I think it will definitely become a regular bake for Christmas and New Years dinners, I even get requests from Skye to make it.

It's really easy to make and the recipe is really easy to follow, if you're a cheesecake fan then I definitely recommend making this cheesecake, it's truly divine and moreish.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle Kitchen's Lotus Biscoff Cheesecake, as well as her other great makes and bakes.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye