June 17, 2010
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!
150g butter, plus more for greasing
200g digestive biscuits
100g rolled oats
1 vanilla pod (or 1 tsp essence)
600g cream cheese (full fat)
300ml double cream
100g caster sugar
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!
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!
300g soft brown sugar
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
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
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!