This is another cheesecake from the cake tasting that didn’t make the cut for the wedding. It is however very tasty and quite simple to make and HUGE!

I will definitely be making this again for friends. Please do use real vanilla pods if you can it makes such a difference to the taste.
I love that the base included oats as well as biscuits which gave it a different flavour and made the base really crumbly. Also the zest in the cheese part of the cake is amazing, makes it taste so fresh!

ingredients;
150g butter, plus more for greasing
200g digestive biscuits
100g rolled oats
1 vanilla pod (or 1 tsp essence)
600g cream cheese (full fat)
1 lemon
1 orange
300ml double cream
to top:
100g caster sugar
500g raspberries

1 23cm springform tin

1. Grease the tin with some butter and line the bottom with greaseproof paper

2. Blend your biscuits until they are fine crumbs (or smash them with a rolling-pin in a bowl)

3. Toast the oats in a pan until they are golden brown, cube the butter and add to the pan with the digestive crumbs, stir until combined and then add to the tin smoothing out with a metal spoon, then pop it in the fridge to set (at least 1 hour)

4. Put all the cream cheese in a large mixing bowl , add the vanilla seeds (cut the pod lengthways and scrape out the seeds) or essence, then add the caster sugar, the zest from the orange and lemon zest plus the juice from the lemon. Blend until smooth.

5. In another bowl whisk the double cream until you have soft peaks then add to the cream cheese mixture in 2 halves folding in gently. Then add to your base and chill in the fridge for at least another hour.

To serve; mix the raspberries and sugar in a bowl, scrunching them together until well mixed.
Ease the cheesecake out of the tin and on to a serving plate and pour the raspberries over the top.

Do not try to work out the calorie content, it’s probably better not to know!

The Bestest Carrot Cake

June 11, 2010

I made this for the Boy’s birthday this year and again for my friend Kate’s birthday… it always goes down well, it’s a triple layer so feels that little bit special!

This is another one from the Hummingbird Bakery book, I make a lot of cakes from this book, as I have mention the recipes are really simple and easy to follow. You can buy the book here

300g soft brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarb soda
1 tsp baking powder
1 tsp cinnamon plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrots
100 shelled walnuts, chopped plus extra to decorate (optional)

three 20cm cake tins
base lined with greaseproof paper

10-12 slices

Preheat oven 170c
Put the sugar, eggs and oil in a mixer and beat until all ingredients are well incorporated don’t worry if the mixture looks split
Slowly add the flour, bicarb soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed

Stir in the grated carrots and walnuts by hand until they are all evenly dispersed

Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes until golden brown and bouncy. Leave the cakes to cool slightly in their tins before turning out onto a wire cool rack to cool completely.

When the cakes have cooled completely put one on a cake stand and spread about 1/4 of the icing over it with a palette knife. Place a second cake on top and repeat this, top with the last cake and ice the top and sides. finish with walnuts and a sprinkle of cinnamon

Icing

300g icing sugar
50g unsalted butter room temp
125g cream cheese

First sift the icing sugar -this is very important, you will get lumpy icing if you skip this! Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a med speed until the mixture comes together and is well-mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to med-high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

Do not overbeat, as it can quickly become runny.

Don’t be daunted it’s much easier than it looks!

This cheesecake is a lot of effort, but is worth it. I got the recipe from another blog The Kitchy Kitchen which is one I have only just found but love!

I made the cheesecake for some friends one afternoon, I am making a wedding ‘cake’ for a friend’s wedding and this was test day… we ate a lot of cake. I will show more recipes soon but you will have to wait until October to see which cake won as I don’t want to spoil the surprise.

This one didn’t make the cut purely because it needs a lots of ingredients, it’s quite fiddly in places and its takes a good few hours to make!

You need A LOT of fruit…

You also need quite a few Oreos!

Mixed Berry Cheesecake

For the Crust:

2 cups of chocolate cookie crumbs, such as the cookie part of Oreos (process whole cookies in a food processor until they are crumbs)
1/4 cup white sugar
1/2 cup unsalted butter, melted

Cake:
32 ounces cream cheese, room temperature (use full fat, not reduced or fat-free cream cheese)
1 cup white sugar, plus 1/4 cup for the berry syrup
3 tablespoons all-purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
Juice of 1 lemon
1 teaspoon pure vanilla extract
1/2 teaspoon rose-water (optional, though I think it adds a lovely floral note)
1 tablespoon Chambord
1/2 pint blueberries
1/2 pint blackberries
1 pint raspberries
1 pint strawberries

separating the cookies is very fiddly, and the worst thing is the cookie cream is no good without the biscuits, if anyone has a use for the middle of Oreos let me know, it felt very wrong to throw them out!
Directions:
Grease a 9 inch springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 F with rack in the center of the oven.

For Crust:
In a medium-sized bowl combine the chocolate cookie crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.

For the Cake:
Combine all of the berries, Chambord, 1/4 cup of sugar, and lemon juice in a sauce pan over medium heat. Stir for 10 minutes, until the mixture has become extremely liquid and reduced a little. Strain the mixture, reserving both the syrup and the cooked berries.

In the bowl of your electric mixer, place the room temperature cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, and incorporate after each addition. Add the whipping cream, lemon zest, vanilla extract, rose-water, and 3/4 cup of the berry syrup. Beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 1 1/2 to 1 3/4 hours or until firm and only the center of the cheesecake looks a little wobbly. Remover the cake from the oven and drag a knife around the edge (circumference) of the cake to loosen it from the spring form (this also prevents cracking). The cake will be a little brown on top with a mauve-y purple-pink hue underneath.

Let it cool before covering with plastic wrap and refrigerate over night to let the cake set and flavors deepen.
The next day, take the remaining berries and syrup and pile it on top of the cake. Using a small spatula, cover the sides in the syrup and cooked berries as well.

Do try it, it’s sooo worth the effort!