Cheesecake

Raspberry Ripple Cheesecake

Do you like raspberry ripple? This may just be the cheesecake for you!

Much like the nostalgic flavour of ice cream you might be familiar with as a child, this cheesecake has both vanilla and raspberry, so its perfect to enjoy on a warm summers day.

Like all baked cheesecake’s, this is rich and creamy dessert which is perfect. It can be made a couple of days in advance, which is even better when you don’t have time to bake or when its too hot to use the oven, especially considering the temperatures that have been apparent in some countries.

Anyway, lets get started, shall we?

Ingredients:

Base:

250g digestive biscuits.

100g melted butter.

Cheesecake Filling:

500g soft cheese, at room temperature.

150g granulated sugar.

50g plain flour.

175g sour cream.

2-3 tsp vanilla extract.

3 eggs.

100g raspberries, mashed.

Whipped cream:

300ml double cream.

25g icing sugar.

1 tsp vanilla extract.

Method:

So, before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 8 inch round cake tin with parchment on the base and sides and getting any equipment I may need ready, such as a food processor, mixing bowl and whisk. Don’t forget to preheat your oven to 160˚c.

To start, you’ll need to make the base (which is really easy). Into a food plastic bag place the digestive biscuits and smash the biscuits down into a crumb – which should look similar to sand. Once achieved, you can then go ahead and add in the melted butter and mix until everything is fully combined – the mixture will look more like wet sad, this is what you’re looking for.

Transfer the biscuit mixture into the base of your lined 8 inch round cake tin and compress the mixture into the tin. You’re looking for a level and consistent layer, then place into your preheated oven and bake for around 10 minutes.

While the base is baking in the oven, it’s the ideal time to make the cheesecake filling. Into a mixing bowl, simply place the cream cheese and sugar then whisk together until smooth and combined.

Next you can add in the sour cream, eggs and vanilla extract and whisk them into the mixture until they have been fully incorporated.

Split the mixture in half and keep half plain, adding mashed raspberries into the other one and whisk until it’s been fully incorporated – the mixture should be a purple colour. Add in half of the flour mixture and again mix until its been fully incorporated into the mixture.

Into the plain half, m add the other half of flour and just whisk until its been incorporated, being careful not to over-mix, this is due to the flour thats in the mixture. Once you have a smooth and clear mixture, you’re good to stop mixing.

Add the cheesecake mixture into the time but add equal amounts of each flavour into the centre (so on top of each other), this way you will get a ripple effect. You can start with whichever flavour you’d like, I started with the raspberry flavour.

Then Cover the top of the cake tin with foil and bake in the preheated oven for 60 minutes. While its baking in the oven, try not to open the door as this will; cause the cheesecake to sink in the centre and not appear the best once fully baked.

After the 60 minutes baking time, you can go ahead and remove the foil, the cheesecake should have a little jiggle but nothing major. Allow to cool fully before you intend on slicing up – this will soon get messy if you’re trying to cut this warm.

I like to play my in there fridge overnight, this helps to firm up the filling and make it easier to slice up when it comes to it.

Whenever you’re ready, cut into 8 generous portions (or as many as you’d like).

Top with some lightly whipped cream, then enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Baked Nutella Cheesecake

by bakingwithelliott Leave a Comment

It’s been a while since we had a chocolate bake, so, its time to change that! This baked Nutella cheesecake is the perfect treat to make!

If you like the combination of chocolate and hazelnut, this is the bake for you. The cheesecake is a chocolate hazelnut baked cheesecake, a classic buttery biscuit base with a Nutella topping.

This is super easy to make and takes no time to prepare. The longest wait is the baking process and the cooling process (unless you like hot messy cheesecake) – otherwise, this is one of those bakes to make on a lazy morning or a chilly autumn day. A slow baking product but well worth it!

Anyway, lets get started, shall we?

Ingredients:

160g digestive biscuits.

80g butter, melted.

Filling:

300g soft cheese, at room temperature.

90g granulated sugar.

90g sour cream/natural yogurt.

2 eggs.

50g plain flour.

250-300g Nutella chocolate spread.

Decoration:

Chopped hazelnuts.

Nutella chocolate spread

Method:

To start, you’ll need to make the base (which is really easy). Into a food processor or food plastic bag place the digestive biscuits and blitz/smash the biscuits down into a crumb – which should look similar to sand. Once achieved, you can then go ahead and add in the melted butter and mix until everything is fully combined – the mixture will look more like wet sad, this is what you’re looking for.

Transfer the biscuit mixture into the base of your lined 6 inch round cake tin, which is sat in a bigger tin (incase of any leakages) and compress the mixture into the tin. You’re looking for a level and consistent layer, then place into your preheated oven and bake for around 7-12 minutes.

While the base is baking in the oven, its the ideal time to make the cheesecake filling. Into a mixing bowl, simply place all of your ingredients and whisk together until smooth and combined – being careful not to over-mix, this is due to the flour thats in the mixture. Once you have a smooth and clear mixture, you’re good to stop mixing.

Take the baked base from the oven and pour the cheesecake filling directly on top of it (you don’t need to allow the base to cool before using it). Then Cover the top of the cake tin with foil and bake in the preheated oven for 45-50 minutes. While its baking in the oven, try not to open the door as this will; cause the cheesecake to sink in the centre and not appear the best once fully baked.

After the baking time, you can go ahead and remove the foil, the cheesecake should have a little jiggle but nothing major. Allow to cool fully before you intend on slicing up – this will soon get messy if you’re trying to cut this warm.

I like to place my in there fridge overnight, this helps to firm up the filling and make it easier to slice up when it comes to it.

Whenever you’re ready, finish this cheesecake off. Simply warm some Nutella and pour on-top of the cheesecake, spreading to the edges, to finish sprinkle over some chopped hazelnuts. Cut into 6/8 generous portions (or as many as you’d like) and enjoy.

White Chocolate No-Bake Cheesecake

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together

Today I’m sharing my recipe for a simple no bake white chocolate cheesecake. It’s rich, creamy and indulgent – the perfect accompaniment to your holiday celebrations.

The best thin about this cheesecake is that you can make individual portions, like I have or you can make it in a 8 inch round cake tin and even better – its no bake. The festive period is already stressful and with how different your celebrations may be this year, you don’t need added stress when it comes to the baked treats you offer.

I love this cheesecake as it can be made a day before you need it, best made the night before you need it as it doesn’t contain any gelatine but uses cream to set and firm up the cheesecake – so time is your best friend here.

Anyway, let’s get started, shall we?

Ingredients:

Cheesecake Base:

250g Digestive biscuits.

100g Butter.

Cheesecake Filling:

600g Soft cheese.

100g Icing sugar.

2 tsp Vanilla extract.

250ml Salted caramel sauce.

300ml Double cream.

Topping:

White chocolate chips.

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, grabbing your glasses/8 inch round cake tin and grab any equipment you may need such as a hand mixer and mixing bowl/stand mixer and bowl.

To start on the recipe, you’ll want to work on the base. Take your biscuits and crush them into a fine crumb, it should resemble sand – I used a food processor but feel free to place the biscuits into a food safe bag and crush them until you get a sand like consistency.

Now add the melted butter and combine the two until they are fully incorporated – you’ll know once they are combined as the mixture will now resemble wet sand.

Scoop the mixture into your glasses (or the base of the cake tin and compress using a spoon/cup measurement or something similar) and place into the fridge while you make the cheesecake filling.

To make the filling, place the soft cheese, icing sugar, melted white chocolate (that has been allowed to cool significantly) along with the vanilla extract into a bowl and beat until they are fully incorporated. All of the ingredients should be well combined and the mixture should be pretty thick – being able to hold its shape.

Now go ahead and add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well and be a white/off white colour.

Place the cheesecake filling into a piping bag and piped it into the glasses, this is the most convenient way to do it if you’re using glasses.

If you’re using a 8-inch cake tin, feel free to scoop or pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can.

You can place these in the fridge to firm up for a couple of hours (I recommend making this the night before you need it, that way you’re not just waiting for the cheesecake to set).

To finish the cheesecake, use a good selection of white chocolate chips and just play them on top of the cheesecake. If you don’t like the idea of white chocolate chips, feel free to use whipped cream – whichever works best for you.

Apple Crumble No-Bake Cheesecake

by bakingwithelliott Leave a Comment

I’m taking two of my favourite desserts and combining them into one! Today I’ll be sharing my recipe for a super easy apple crumble no bake cheesecake!

This cheesecake is like all of my other no-bake cheesecakes, super easy to make and takes next to no time to make it. The only downside to this style of no-bake cheesecake is that they need time in the fridge (6-8 hours is best), this is to help it firm up as it doest contain gelatine!

I wanted to combine apple crumble and cheesecake and thought about which way may be the best to achieve that, so that’s how this apple crumble no-bake cheesecake came to be. It starts with a simple but tasty buttery biscuit base, which is then topped with creamy and tangy apple cheesecake filling, which is finished with a spiced crumble mix, whipped cream and some stewed apples.

I know that Autumn is usually heaving with recipes containing pumpkin and spices but I’ve decided against that this year as there is only so much pumpkin you can handle, right?

Anyway, let’s get started, shall we?

Ingredients:

Base:

125g Digestive biscuits.

50g Butter, melted.

Cheesecake:

300g Soft cheese.

75g Icing sugar.

1 tsp Vanilla extract.

200ml Double cream.

150g Cooked/stewed apples.

Topping:

200ml Double cream.

1tsp Vanilla extract.

25g Icing sugar.

Crumble Topping

25g Light brown sugar.

25g Granulated sugar.

20g Oats.

35g Plain flour.

40g Butter.

1/2 tsp Ground cinnamon

Pinch of mixed spice.

Methods:

Before you get into any element of the recipe, you’ll want to do some prep work. Start by weighing up all of the ingredients, preparing your cake tin with a circle of parchment paper (this is optional) and get any equipment you may use ready.

To start on the recipe, you’ll want to work on the base first.

Take your digestive biscuits and place them into a food safe bag, then take a rolling pin and gently press it into the biscuits until they break down using a rolling pin until a crumb or sandy looking consistency is apparent. If you’re doing this by hand, its okay to have a few big chunks in the mixture, don’t worry too much.

Transfer the biscuits crumbs into a small/medium bowl and then go ahead and melt the butter, either in a saucepan on the hob or in a microwave safe bowl, in the microwave. Add the butter directly into the biscuit crumbs and mix the two together until fully combined – it will resemble wet sand.

Take your 6 inch round cake tin and pour the mixture straight into it, then compress it down using a small cup measurement or the back of a spoon, until its compressed and level, then place into the fridge to chill while you make the cheesecake filling.

Start by taking a large mixing bowl and placing the soft cheese, icing sugar and vanilla extract and whisking them all together until they are fully combined. The mixture should be thick enough to hold its shape and not be too loose.

Now you can go ahead and add in the apple and whisk it in until its fully incorporated. Then you can add in the double cream and whisk until the cream has been worked in and the mixture has thickened – it should be able to hold its shape well.

Remove the cheesecake base from the fridge and add the cheesecake filling directly on top of the base, then spread it out to get it smooth and level as possible. I find a small cranked/offset spatula or the back of a spoon works best.

Place into the fridge and chill for a minimum of 6-8 hours but feel free to leave it for longer.

While your cheesecake chills in the fridge, you can go ahead and make the crumble.

The crumble is super easy. To start, grab a food processor and place in the flour, granulated sugar and light brown sugar – blitz everything together until combined.

Now you can add the butter into food processor and blitz until the butter has been worked in, transfer into a bowl and add in the oats, stir until everything has been combined.

Place the crumble onto a lined baking tray and place into a preheated oven and bake until its well coloured. Allow to cool down fully before you intend on using it.

Whenever you’re ready to finish the cheesecake off, you’ll want to decorate the cheesecake however you like. I went with something a little different, I added a layer/border of crumble around the edge, then a piped whipped cream around the centre, covering the edge of the inner circle and filled the centre with cooked apple but you do it however you like!

Oreo No-Bake Cheesecake

by bakingwithelliott Leave a Comment

If you are looking for a sweet treat that doesn’t require baking, I’ve got your back. Today I’m sharing my recipe for a Oreo no-bake cheesecake.

As mentioned above, the cheesecake is no-bake, which obviously means you don’t need any sort of heat source. This can be made the night before you need it, that way them you’re not waiting around for the cheesecake to firm up… Which is a win-win in my eyes.

To stabilise the cheesecake you need something to thicken the mixture up, that’s where I used whipped cream. It helps to stabilise the cheesecake filling and also lighten it up, mostly so its not so heavy – you may find that some cheesecakes use gelatine, which just doesn’t taste right to me.

This cheesecake is heavily flavoured with Oreo, so if that’s not your favourite flavour, this cheesecake isn’t for you. If you’re looking for a different flavours, check out my other no-bake cheesecakes, starting with Neapolitan cheesecake, Mini Egg cheesecake, Reese’s peanut butter cheesecake, salted caramel cheesecake and trifle cheesecake.

Anyway, let’s get started, shall we?

Ingredients:

Base:

125g Original Oreo’s.

35g Butter, melted.

Filling:

300g Soft cheese.

50g Icing sugar.

50-75g Original Oreo crumbs.

150ml Double cream.

Decoration:

150ml Double cream.

25g Icing sugar.

1/2 tsp Vanilla extract.

Whole original Oreo’s (as many as you’d like to use).

Original Oreo crumbs (1-2 Oreo biscuits crushed).

Methods:

Before you get started on cheesecake, you’ll want to do some prep. Start by weighing up your ingredients, get your 6 inch cake tin and get any equipment such as a stand mixer and a food processor.

To start, you’ll want to make the base. Grab a food processor and place the Oreo biscuits into it, the pulse them down until they are a fine crumb. This should only take seconds using a food processor.

You can then go ahead and add in the butter, then pulse until the butter has been incorporated and has taken on the consistency of wet soil.

Grab your cake tin and pour the biscuit mixture into it and compress it down using the back of a spoon or a small cup measurement (whatever works well for you). Once the base is done, place in the fridge until you need it later on.

To make the cheesecake filling, grab yourself a mixing bowl and place the soft cheese, icing sugar and Oreo crumbs. Then take your whisk and beat by hand until all the ingredients are well combined – you should notice that the mixture is a grey-ish colour.

Now add in the double cream and whisk in until the cream is fully mixed in and the mixture is thicker and holds it shape very well.

Take your base out of the fridge and place the cheesecake mixture into the tin, on top of the base. Level and smooth of the mixture as best you can, I find a small cranked/offset spatula works best but feel free to use whatever you have.

Place it back into the fridge and allow to firm up, I find 8 hours or overnight works best.

Before you intend on serving the cheesecake, you’ll want to make the whipped cream.

Take your double cream, icing sugar and vanilla extract and place into a mixing bowl. Whisk together until all of the ingredients are combined and the cream is thick and can hold its own shape. Transfer into a piping bag fitted with a nozzle of your choice (I chose a medium open star tip).

Pipe rosettes all around the edge of the cheesecake, that’s how I chose to do mine but feel free to finish it however you like.

Once the rosettes are piped on, I added some whole original Oreo biscuits and in-between the Oreo’s, I sprinkle some of the biscuit crumbs and then you’re done.

Feel free to personalise the decoration to suit you better, I kept it simple to be honest.

Neapolitan No-Bake Cheesecake

by bakingwithelliott Leave a Comment

It’s been quite a while since I last made a cheesecake, so that’s what I’m bringing you today. This weeks recipe is for a Neapolitan no-bake cheesecake.

I love no-bake cheesecakes, especially as they can be made in next to no time. You can literally get the base and filling made in under 30 minutes, what is there not to love?

You simply make the different elements, put them together and then place it in the fridge for 6-8 hours or overnight, so it basically sorts itself once you’ve made it, does it get easier? If you use a stand mixer and food processor, it’ll be done even sooner… If you don’t have them, don’t worry about it, you can use other things like a rolling pin and a whisk.

As you already know, this recipe is a no-bake one. A lot of recipes that are no-bake often contain gelatine but lucky for you, none of my no-bake cheese contain gelatine.

Anyway, let’s get started, shall we?

Ingredients:

Base:

125g Digestive biscuits, in crumb form.

50g Butter, melted.

Filling:

300g Soft cheese.

50g Icing sugar.

1 tsp Vanilla extract.

1 sachet Strawberry pudding powder.

1 sachet Chocolate pudding powder.

200ml Double cream.

Topping:

200ml Double cream.

1tsp Vanilla extract.

25g Icing sugar.

Method:

Before you get into making the cheesecake, do some prep work. Weigh up all the ingredients, get your 6 inch deep sided cake tin ready, crush your digestives in either a food processor or in a food bag and bash with a rolling pin until it reached a crumb consistency.

Start by making the base, into a bowl place your digestive biscuit crumbs and add the butter, Mix the two until they are well combined, they’ll take on a wet sand consistency once combined.

Grab your 6 inch cake tin and pour all of the biscuit mixture into the base and press it down using either a silicon spatula or a small cup measurement. It should be pretty level once you’ve compressed it down.

Place the base into the fridge to firm up a little while you make the filling.

Now you can make the filling, for this I recommend using an electric mixer of some sort but I did it by hand. Into a bowl, place the soft cheese, icing sugar and vanilla into a bowl and give them all a good whisk together until they are fully combined and have a decently thick consistency.

Give the bowl a good scraping down, just to work in any bits that may not have been fully worked in.

Go ahead and add in all of the double cream and whisk until the mixture is much thicker and is able to hold its own shape, this may take a couple of minutes, just depends. Make sure it’s able to hold its shape at this stage, otherwise it wont firm up properly when in the fridge.

Once the cheesecake filling is fully made, take it and divide the amount by 3 and place into 3 separate bowls. Into one of the bowls add the strawberry pudding powder and give it all a good whisk until the powder has been incorporated and is completely mixed in, repeat with the chocolate pudding powder, keeping the vanilla one plain.

Remove your base from the fridge and add the chocolate cheesecake filling and level it out as best you can, ideally using a small cranked pallet knife or something similar. Repeat with the strawberry layer an then finish it with the vanilla layer – trying to get the layers as level as possible (they won’t be super perfect, so don’t worry about it).

Place back in the fridge and allow it to chill for a minimum of 6-8 hours or best overnight!

Before you intend on serving this cheesecake, make the sweetened whipped cream.

Take a large mixing bowl and place in the double cream, icing sugar and vanilla extract. Whisk until it reaches stiff peaks, try your best not to over-whip the cream, otherwise it’ll become granular and unpleasant.

Place the freshly whipped cream into a piping bag fitted with an open star nozzle tip and then pipe rosettes around the edge of the cheescake or however you like, it’s yours to customise.

Slice into slices and enjoy, it’s rich and indulgent, so a smaller slice may be preferred.

That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!

Salted Caramel No-Bake Cheesecake

by bakingwithelliott Leave a Comment

If you like salted caramel and cheesecake, this recipe is the one for you. Today I’ll be showing you how to make salted caramel cheesecake, let’s get started shall we?

I’ll be honest, I love salted caramel but if you don’t, feel free to make the caramel without the salt and you’ll have the basic caramel sauce recipe covered. This cheesecake has the perfect amount of sweet and salty, it balances pretty well (again, you may want to alter the amounts, I don’t consume huge amounts of salt normally so a little goes a long way for me personally).

Anyway, this cheesecake is as easy as any other I’ve made on my YouTube channel or blog before. If you don’t own a food processer or stand mixer, don’t worry, it can all be done with other tools. Example, when you’re crushing the biscuits for the base, feel free to put them in a Ziploc bag (or similar) and crush them by using a rolling pin, it takes a little longer than using a food processor but yields as good as result and the same goes for the filling. If you don’t have a stand mixer, no worries, you can use a hand whisk – this works just as well, it just requires a little more time and mixing. I used a hand whisk this time around, so feel free to do it whichever way suits you best.

As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake

I don’t make the salted caramel sauce in this video but already have a video up on it, check it out here.

Cheesecake:

250g Digestive biscuits.

100g Butter.

600g Soft cheese.

100g Icing sugar.

2 tsp Vanilla extract.

150ml Salted caramel sauce.

300ml Double cream.

Finishing:

200ml Double cream.

1tsp Vanilla extract.

25g Icing sugar.

Salted caramel sauce, in a piping bag.

Sea salt flakes, optional.

Method:

Before you get started, do your prep work, weighing up the ingredients, lining your tin and getting any equipment you need ready.

Take your digestive biscuits and crush them up, I used a food processor but feel free to use Ziploc bag and rolling pin (whichever works best for you).

Once you’ve got them looking like crumbs or to a sandy consistency, you can add the butter which has been melted and mix until the two ingredients are fully incorporated.

Scoop the mixture into your glasses (or the base of an 8-inch round cake tin and compress using a cup measurement or something similar and set in the fridge until needed later) and feel free to compress the mixture a little using the back of a spoon, set in the fridge while you make your cheesecake filling.

To start on the filling, place the soft cheese, icing sugar, vanilla extract and salted caramel into a bowl and beat until they are fully incorporated, this doesn’t take very long.

You can then add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well and be a beige-brown colour once it’s done and ready to be used.

I placed the cheesecake filling into a piping bag and piped it into my glasses, this is the most convenient way to do it but you can just scoop up the mixture and place it into the glass if that works for you (if you’re using a 8-inch cake tin, feel free to scoop or pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can), you can set these in the fridge to set/firm up for a couple of hours (overnight works really well).

When you intend to serve the cheesecake, you’ll want to finish them off. To make the whipped cream that goes on top of the cheesecake, get yourself a medium sized bowl and add the double cream, vanilla extract and double cream and whisk them together until the ingredients are fully incorporated and the cream holds its shape well (don’t over whisk the cream, otherwise it will have an unpleasant mouthfeel, it may turn grainy). Place the cream into a piping bag fitted with a star nozzle (or whichever you like) and place in the fridge until you intend to use it, you can also place some of the salted caramel into a piping bag, ready to drizzle over the top.

Pipe your whipped cream on top of each cheesecake, I went right in the centre of the cheesecake but you can be abstract about it if you’d like.

Drizzle/pipe over the slated caramel sauce, use as much or as little as you’d like and as an optional finish you can sprinkle over a small amount of salt, just to enhance the ‘salted’ element of the cheesecake.

Strawberry Cheesecake Tart

by bakingwithelliott Leave a Comment

Do you need a quick recipe for Valentine’s Day? Look no further, I’m share with you how to make this no-bake cheesecake tart.

I have taken the more traditional no-bake and turned it into something new – a no-bake cheesecake tart!

After doing researching online, I found something similar and put my own twist onto it.

So I take my simple no-bake recipe and make some changes, mostly lowering the amounts of each ingredients. If you have seen any of my other cheesecakes before, you will know that they have a thick consistency but this one was slightly less so, but it still set nicely.

Before you start working on the tart, you’ll want to do some prep work. Get the pie/tart tin ready and weigh up all your ingredients.

To start the tart, Firstly you’ll want to make the base (and sides) which is super simple and only requires 2 ingredients – digestive biscuits and melted butter.

You’ll want to make the digestive biscuits into crumbs (it will look like sand once ready) and you can do this 2 ways – method one is the easiest and it’s to use a food processor, blitz the biscuits for a few seconds until they have reached a crumb consistency.

Method two is too place the biscuits into a ziplock bag and crush them using a rolling pin, this takes longer but works equally as well.

Once you’ve got your biscuit crumbs, you can then add the melted butter and either blitz or mix in the butter until it’s turned to wet sand colour.

Place the biscuit mixture into the base of your 9 inch pie/tart tin and get yourself a cup measurement or something similar and start to compress it down, while you do that you’ll also want to press it out towards the edge and build up the sides, it may take some time to get the edges just right but it’s all worth it in the end.

So take the time needed to get the base and sides as level all around as possible.

Once you’ve got the biscuit base sorted, you can then go ahead and place that in the fridge to firm up while you make the filling.

To make the cheesecake filling, you’ll want to get yourself a medium-large mixing bowl and place in the soft cheese, icing sugar and vanilla then give it all a good mix with either a hand whisk or a electric mixer (whichever you have or prefer to use).

Once all the ingredients are fully incorporated, add in the jam (I used strawberry as I knew it would turn the mixture pink but feel free to use whatever flavour you’d like) and give it all a give whisk together until the jam has been worked in fully, if possible, try and use jam without bits, it will help the mixture to stay smooth.

Add in the double cream and whisk until the mixture thickens up – mine was looser in consistency as it was warm in my kitchen but it set up alright.

Now you’ll want to take your tart case out of the fridge and add in the filling into and level it off as best you can, then place back in the fridge for 8 hours or overnight (which is preferred by me personally). The longer you allow it to chill, the more it will firm up.

The following morning, I take the tart out the frIdge and remove it from the tin. I set it onto my decorative plate but feel free to use whatever you have, a cake stand or normal plate will work well.

One last thing before we finish the tart off, which is optional but seeing as Valentine’s Day is today, why not put something romantic on top, so I did. I piped the word ‘love’ with seedless strawberry jam.

You can then cut and slice it as your wish, this tart is like a cheesecake but in a different form – if you like cheesecake recommend trying this recipe out!

Ingredients:

Base:

375g Digestive biscuits.

150g Butter, melted.

Filling:

400g Soft cheese.

100g Icing sugar.

1 tsp Vanilla extract.

200-250g Strawberry jam, seedless.

200ml Double cream.

Decoration:

Strawberry jam, seedless and in a piping bag (with no tip).

No baking times as this is a chilled dessert, so up to 8 hours chilling in the fridge.

Mince Pie No-Bake Cheesecake

by bakingwithelliott Leave a Comment

Are you looking for a no-bake cheesecake with a difference this holiday period?

Look no further, I have you covered. This mincemeat cheesecake is both festive and weird because why not?

If you know me and my baking (or no baking) habits, you’ll know that no-bake cheesecakes are one of my favourite things to make and eat, simply because of how easy they are to make and simple they are to make.

Today’s cheesecake is well… possibly the weirdest flavour combination possible. Mincemeat is somewhat like marmite, you love it or hate it – most people hate it. I like mincemeat and cheesecake so why not have a crossover between the two? Have I taken it too far?

As with all cheesecakes, it’s all about the base. I used a spiced digestive biscuit base, I’m not sure these exist but it’s just a combination of ground spices and digestive biscuits. As usual, you blitz the two together, then add the melted butter and blitz again to combine. You can do this using a food processor or place the biscuits and spices into a food zip bag and use a rolling pin to crush the biscuits, transferring the biscuit crumb into a small bowl, adding in the melted butter and giving it a mix with a spoon or silicon spatula. Use whichever method works best for you.

Transfer the buttery biscuit base into a deep sided 8-inch cake tin, you can line the base if you’d like too. Once all the buttery biscuits are in the tin, you’ll want to press them down as best you can using either a cup measurement or the back of a spoon until its tightly packed into the base of the tin. Place in the fridge and allow to chill in there while you make the cheesecake filling.

To make the cheesecake filling is super easy, into a large bowl place your soft cheese, mincemeat and spices and mix them all together using a whisk. Keep whisking it together until it’s all come together and is well combined, then you can add in your double cream and whisk it into the mixture until it’s become thicker in consistency and can hold it’s own shape.

Place the cheesecake filling on-top of the biscuit base, once it’s all in the tin, try and level it off as best you possibly can using a small offset palette knife or the back of a spoon, once level, set in the fridge and allow to chill for around 6-8 hours (or overnight).

The next day, remove the cheesecake from the tin and place it onto your plate or cake stand of choice, now it’s time to finish/decorate the cheesecake. I kept it simple by piping rosettes of fresh cream all the way around the edge of the cheesecake and place a good amount of mincemeat in the centre but feel free to finish the cheesecake however you like, it’s yours to customisable.

Ingredients:

600g Soft cheese (full fat).

300g Mincemeat.

2 tsp Ground cinnamon.

½ Ground mixed spice.

½ tsp Ground cloves.

300ml double cream

Additional mincemeat.

Methods:

Weigh up all your ingredients and line your tin with parchment paper (if you choose to use it).
To start on your cheesecake, you’ll want to start on the base. Crush your biscuits into crumbs using either a food processor or a rolling pin and a food zip bag.
Melt some butter in a saucepan over a low-medium heat or in the microwave, then add to the biscuit crumbs and mix them together until they are fully worked together.
Transfer the biscuit mixture into the cake tin and press it down using a cup measure or the back of a spoons will work equally as well. Press down the mixture compressing it well.
Start on the cheesecake filling by placing the soft cheese, mincemeat and spices into your mixing bowl of choice and whisk them all together until they are fully incorporated.
Add in all of your double cream and whisk until the mixture is thicker in consistency, if you’re doing this by hand, you’ll notice that the mixture becomes “heavier” to mix.
Once you’ve got the filling thickened, place it on top of the biscuit base and level it off as best you can using a small offset palette knife or the back of a spoon should work as well.
Set the cheesecake in the fridge and allow it to chill there for around 6-8 hours.
The following day, I removed the cheesecake from the cake tin and set it on my plate (feel free to use a cake stand or board, if you’d prefer.
To finish the cheesecake, I pipe rosettes around the edge and fill the centre with mincemeat – this is fully customisable so feel free to make it work for you.

Thank you for checking out my recipe for this (weird) chreesecake recipe – I hope you get to make it soon.

Reese’s Peanut Butter Cheesecake

by bakingwithelliott Leave a Comment

If you’ve come looking for either a Reese’s or peanut butter cheesecake which is no bake, then you’ve come to the right place. The recipe I’m about to share with you is super simple and takes no time at all and best of all, it requires no oven!

As mentioned above, if you’ve been looking for the perfect peanut butter no bake cheesecake then this recipe may be for you. This cheesecake is compromised of a classic buttery biscuit, topped with the creamy and rich cheesecake, which is perfectly flavoured. The peanut butter flavour is there just right for me, it’s not overwhelming or underwhelming but feel free to adjust the amount of peanut butter to suit you and whoever you intend sharing this cheesecake with. My guess is if you’re looking at this cheesecake, then you quite like peanut butter and the amount I use will suit you well. Anyway, I then finish my cheesecake with a good amount of Reese’s chocolate peanut butter spread (if you like normal peanut butter, then this is a whole other spread, you must try asap!!), then I pipe sweetened whipped cream around the edge of the cheesecake and finish with a generous amount of quartered peanut butter cups.

There’s quite a bit of peanut butter involved, isn’t there… Oh well, just have a smaller slice. May as well enjoy it in the moment.

When I was making this cheesecake, the United Kingdom was experiencing some sort of heatwave (it could well have been summer weather but we don’t have weather like that too often, so meh. I don’t know still.) and even here in Birmingham, it was reaching highs of 31˚c/88˚f which was a little too warm for me, so a majority of baking (and no bake desserts) were being made when it was slightly cooler in the evening, it was still too much with the oven at 180˚/350˚f… Anyway, this isn’t a weather report.

If you haven’t guessed already, trying to keep a no bake cheesecake cool in the warmer weather isn’t that easy. Although the cheesecake didn’t melt completely there was a couple of close calls when I almost dropped it when transferring it back to the fridge one I had removed it from the tin or when it came to slicing it up, it kinda looked like it had been in the sun… Oops, it still tasted pretty good though, I’m not going to lie.

The process behind making this cheesecake isn’t so hard, the most difficult thing about this cheesecake is waiting for it to firm up in the fridge or deciding how to decorate it.

To make the biscuit base, you only need 2 ingredients and if you don’t have fancy equipment, don’t worry. All you need to do is crush the biscuits until they are a breadcrumb consistency or sand consistency and you can choose between the two methods on how to do it. Method 2 would be to place your biscuits into a food processor and blitz them together until they have broken down enough and look like breadcrumbs or sand and method 2 would be to place your biscuits into a food safe bag and securing the end. Then bashing the crumbs with a rolling pin until the biscuits have been bashed enough and they resemble either breadcrumbs or sand. Add in the melted butter (feel free to melt it in the microwave or in a saucepan over a medium heat until just melted) and mix the 2 together until it starts to look like wet sand (thats the best way I can describe it really. Transfer the buttery biscuit mixture from your food processor or food safe bag and place in the bottom of your 8 inch round baking tin and press it down using a cup measurement or whatever you have (a spoon works really well too!). Once the base is level, place the tin in the fridge and allow to chill and firm up while you make the cheesecake filling.

To start the cheesecake filling, get yourself a large mixing bowl (or use a stand mixer bowl, whichever you have or prefer) and place the soft cheese, peanut butter and icing sugar and using a whisk, whisk it together until its all come together and is well combined. This will only take a few minutes, depending on how quickly you’re mixing it together to be honest with you. Once you’ve achieved this, you can then add in your double cream and again whisk the mixture until the double cream has been completely worked in. This again varies on how quickly you’re whisking the mixture together. You will be able to both see and feel the cheesecake filling thicken as the double cream is worked in, it will hold its shape pretty well once whisked enough. Just be careful not to over-mix at this stage, otherwise your cheesecake will be too stiff.

Once the cheesecake filling is done, you will then want to place the cheesecake filling on top of your buttery biscuit base, getting as much as that rich and creamy filling into the tin as possible. Level it off as best you can using either a silicon spatula or a small offset/cranked palette knife (I recommend one of these, they are a life saver when it comes to baking!), I like to level the top off so its as smooth/level as possible, it makes it look better and helps when it comes to decorating. You can then transfer the cheesecake to the fridge and allow to chill for 8 hours or overnight until set (I left mine overnight, so I recommend doing this to you also).

So, the following morning I removed the cheesecake from the fridge and removed it from the tin, transferred it to a cake stand and placed it back in the fridge while I prepare my final decoration bits and pieces. I required some cream for the edge of my cheesecake, so I placed my double cream, icing sugar and vanilla into a bowl and whisked that until it was thicker and placed into a piping bag with a closed star piping nozzle. I placed a couple of tablespoons of the chocolate peanut butter into a separate piping bag, fitted with no nozzle and chopped my peanut butter cups into quarters and placed them into a bowl. Now I have all the final bits and pieces I need for my cheesecake, I can finally get on to finishing it.
To finish the cheesecake, you can do it however you like. It’s really easy to customise and make it suit your occasion. My cheesecake wasn’t for any special occasion, so I didn’t have a theme. I piped over a ‘drizzle’ effect with the chocolate peanut butter, then all around the edge of the cake I pipe small amounts of whipped cream. To finish I place a few of my quartered peanut butter cups in the centre, then place the odd quarter onto the whipped cream around the edge.

This cheesecake is really easy to make and doesn’t require a lot and best of all its no bake and can be made ahead, so why not whip one of these up soon?

Ingredients:

Base:

250g Digestive biscuits.

100g Butter, melted.

Cheesecake:

600g Plain soft cheese.

200g Peanut butter.

100g Icing sugar.

Toppings:

250ml Double cream.

100g Icing sugar.

1 tsp Vanilla bean paste.

2-3 tbsp Chocolate peanut butter.

A few peanut butter cups, quartered.

Method:

Base:

Place your biscuits into a food processor or food safe bag and blitz/beat until the biscuits become a sandy consistency.
Melt you butter either in the microwave or in a saucepan over a medium heat, then add into the biscuit crumbs and mix until the crumbs are all coated and look like wet sand once well combined.
Transfer the biscuit mixture to your 8 inch round cake tin and press it down using either a cup measurement or the back of a spoon until the base is level and smooth looking.
Place in the fridge, so the base can firm up and you can get on with making your cheesecake filling.

Cheesecake:

To start, get yourself a large bowl and place your soft cheese, peanut butter and icing sugar.
Whisk the 3 together until the mixture comes together, this may take a couple of minutes (it all depends on how quickly you’re mixing them together). You will know once its come together, it will be one solid colour and not a trace of a single ingredient.
Add in your double cream and again whisk the mixture together until it becomes thicker in consistency and it holds its shape well (you will be able to see and feel the difference once its combined. Try not to over-mix at this stage).
Transfer the cheesecake filling and place it on top of the buttery biscuit base you made earlier on, getting as much of the cheesecake filling into the tin as possible. Level it off as best you can using either a silicon spatula or my favourite, a small cranked palette knife.
Once you’ve levelled the top off as best you can, place the tin into the fridge and allow to chill and firm up for around 8 hours or overnight for the best results.

Toppings:

To start on the toppings, place the whipped cream, icing sugar and vanilla into a bowl and whisk together until its well combined and holds its shape well.
Transfer the mixture into a piping bag fitted with a closed star piping nozzle.
Place a few tablespoons of chocolate peanut butter into a piping bag, with no tip.
Cut a few peanut butter cups into 4’s and place into a bowl.

Assembly:

Remove the cheesecake from the fridge after 8 hours and place onto your cake stand or plate of choice and place back into the fridge to chill while your prepare your toppings.
Decorate your cheesecake however you like, it’s easy to customise it at this stage and feel free to use more or less of something. Make it suit your occasion best.

Many thanks for stopping by, I hope you enjoyed. Don’t forget to check out my other recipes, if you’d like.

Cheesecake

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