No-Bake Biscoff (Cookie Butter) Cheesecake

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Disclaimer- Avoid making this cheesecake if you live in a hot area as it will be extremely difficult to set.For everyone else you will not be disappointed with this cheesecake, it’s creamy and delicious and is so easy to make.

Ingredients:

  • 90 g Biscoff cookie crumbs
  • 60 g  butter melted, 
  • 120 ml cup heavy cream
  • 8 g icing (powdered) sugar
  • 100 g cup sugar
  • 450 g cream cheese
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
  • Gols stars and pearls to decorate

Method:

  1. Mix together the cookie crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
  2. In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  3. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  4. Place in the freezer for a couple of hours till slightly set.
  5. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
  6. Place in the fridge a couple of hours before serving to defrost a little.

Recipe adapted from: http://www.askchefdennis.com/no-bake-biscoff-swirl-cheesecake-with-chocolate-moosey/

Super Quick American Fudge

This fudge has a smooth and creamy texture (almost ganache like) and takes about 3 minutes to prepare. I have made these in a chocolate and orange flavour combination but you could choose any combination you like best. Pop them in cellophane bags and and tie them up with  colourful ribbon to give them as gifts/ party favours. You could also add some edible gold leaf on top to make them look extra special.

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Make around 22 squares

3 mins prep 1 hr in the fridge

Ingredients:

  • 199g condensed milk
  • 170g Orange favoured chocolate
  • Zest of one orange

 Method:

  1. Butter a square pan and line with parchment paper (you can also use foil if you don’t have any parchment paper)  for easy removal of set fudge. Set aside.
  2. In a microwave safe 2 quart bowl, heat chocolate  and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
  3.  Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
  4. Store in an airtight container.

Recipe adapted  from http://chocolatechocolateandmore.com/3-minute-fudge/

Chocolate chip fairy cakes

This recipe is super cheap, quick and easy with minimal washing up and minimal effort. It’s for those times when you want to have  homemade cake but not spend an eternity making it.

Total time: 35 mins (15 mins prep, 20 mins baking)

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Makes 12 fairy cakes

Ingredients:

  • 125g Butter
  • 125g sugar ( may need to be reduced)
  • 125g Self raising flour
  • 2 eggs, beaten
  • 2 tablespoons of milk
  • 50g milk chocolate chips

Method:

1. Preheat your oven to 180° and line a bun tine with fairy cases

2. Cream the butter and sugar together in a mixing bowl until pale, light and fluffy. ( When I am feeling lazy I do this with a wooden spoon)

3. Then add the eggs one at a time until fully incorporated

4. In another bowl weigh out the flour then sift this into the creamed butter and sugar. Fold it into the mixture with a tablespoon.

5. Add 2 tbsp of milk to the mixture and finally add the chocolate chips. Mix in the chocolate chips so that they are evenly distributed in the mixture. Then put into the preheated oven to bake for 20 mins. After 15 mins turn the tray around so thay all bake evenly.

6. You will know when they are baked as they will have a golden brown colour and spring back when gently touched

7. Eat warm straight from the oven or leave to cool on a cooling rack and then transfer to an airtight box to store.

These taste better the longer you leave them.

Chocolate & Raspberry Roulade

 

Ingredients:

For the cake

  • 175g dark chocolate
  • 6 eggs separated
  • 175g Caster Sugar

For The Chocolate Buttercream

  • 150g butter
  • 50g icing sugar
  • 200g dark chocolate

To fill

  • 1 carton of double cream
  • 1 punnet of raspberries

Method:

To make the Buttercream

  1. Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.

Making the cake

  1. Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
  2. Melt the chocolate in a bowl and leave to cool
  3. Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
  4. In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
  5. Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
  6. Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
  7. Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .

To Assemble

Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.

Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward

Dust with more icing sugar before serving

Recipe taken from James Martin

 

 

Cheesecake in a glass

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Ingredients:

1 packet cream cheese
1 cup Nutella
1 packet Oreo Biscuits
2 tablespoons Butter
200 grams Condensed Milk
1 teaspoon Vanilla Extract

For the Nutella Ganache
150 grams Cream
3 tablespoons Nutella

Method:

Crush the biscuits into fine breadcrumbs

Melt the butter then add to the crushed biscuits, mix altogether then spoon into serving glasses. Press down with  glass then place in the fridge to set for 15 mins

Mix together the cream cheese and condensed milk in a bowl, then add the nutella and mix. Using an icecream scoop, place the chocolate cream mixture into the glasses ontop of the biscuit mix. Give the serving glass a tap to level out the mixture.  Leave to set for one hour.

After the cheescake has set, it’s now time to make the ganache. Melt the nutella and cream together in the microwave until combined. Spoon over the cheescake mixture and leave to set for 2 hours. Once set, garnish with a fererro Rocher chocolate

Video recipe here: 

Chocolate and Orange Cheesecake

This cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!

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Recipe taken from Anthony Worral Thompson

Ingredients:

For the biscuit base:

  • 75g butter
  • 150g digestive biscuits crushed

For the filling:

  • 25g butter
  • 110g orange flavoured chocolate
  • 1 tablespoon cocoa powder
  • 1 tablespoon of powdered gelatin
  • 200g cream cheese
  • The zest of one orange
  • 4 tbsp granulated sugar , or more depending on your taste
  • 2 eggs, separated

Optional: Double cream to decorate

Method:

For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.

Boil the kettle

For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.

In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture

In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.