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

Happy Memory School Sponge

Hello

Annyeong

Konnichiwa

Ni Hao

Wow it's been 5 months since I shared my last baking post as well as about 5 months since I last did some baking, for some reason I've actually not felt like doing too much baking, it's like I've lost my love for it. but I'm wanting to change that and start back up again. I have gone baking posts planned, so hopefully I stick to it and restart the fire of my love of baking. Today's post is something that takes me back many many years and reminds me of all the seconds I used to have of this sponge cake back in Primary School, Skye says they don't have this at her school so I thought I'd let her try this simple but amazing pudding.

Ingredients:

300 g baking butter

275 g caster sugar

2 tsp vanilla essence/ 1 tsp vanilla bean paste

(up to you which you choose)

4 eggs

300 g self raising flour

Icing

Water

coloured/sugar strands

Pre-heat your oven to 160 C/ 325 F.

Once you've weighed out all the ingredients you need, put the sugar and butter in a large bowl and cream together.

Next add the eggs, I always add my eggs one at a time to mix them together.

Next I added the vanilla bean paste, I used vanilla bean paste because I didn't have any vanilla essence, and then mixed it together.

Next I added the four and combined, I sieved the flour half at a time.

Next I greased my cake tin and poured in the sponge mixture and then placed it into the oven for 30 minutes, checked it and popped it back in for a further 15 minutes as it wasn't baked properly. The sponge is done when your skewer or knife comes out clean.

While your sponge is cooling down start making your icing, you could either follow a recipe or do what I did, which was put the icing sugar in a large bowl and adding water and icing sugar till it reaches the consistency you desire.

Once your icing is ready pour it onto your cake and sprinkle in the coloured sugar strands and leave the sponge for the icing to set for a while.

Once your ready to serve heat up some custard and pour over a slice of the sponge and enjoy.

This sponge brought back some amazing childhood memories of being in primary school and that I always had seconds when they came round offering it. I think this recipe is really easy and quick to make and was enjoyed by everyone. The sponge was so soft and moist and the custard melting the icing tasted really nice, if you want to relive your youth with this dessert then I highly recommend trying out this recipe.

Old School Sponge

Did you have this sponge when you were in primary school?

Have you made it since for your own children?

Let me know in the comments below.

See you soon!

Annyeong
Sayonara
Zai Jian
Bye