Buck’s Fizz Marmalade Shortbreads

I’ve had the pleasure of creating a recipe using an exclusive Christmas hamper from Fortnum & Mason. Today I’m sharing my favourite buttery shortbread which are perfect for cut-out biscuits or cookies as they retain their shape and do not spread whilst baking. Sandwich together with your favourite curd, jam or marmalade for a delicious sweet treat. #FortnumsChristmas

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Today I’m back with another delicious shortbread recipe! A few weeks back I shared this Scottish Shortbread, since then I’ve put a twist on that recipe and I’m showing you something a little extra fun ready for the upcoming party season.

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Included in my beautiful festive hamper was Christmas buck’s fizz marmalade, a bar of spiced chocolate, mulled wine jelly with edible gold leaf and a jar of spiced port mustard. If you are looking to purchase your own luxury Christmas hamper or would like to give one to someone for an Xmas present, you can browse the Fortnum & Mason website here to see a selection of hampers.

Next came the difficult (but fun) task of picking what I would bake.

After brainstorming a couple of possible recipes I finally decided on baking shortbread sandwiches. If you follow my blog you will know that one of my favourite childhood biscuits is the jammy dodger. Because Christmas is all about indulging and treating yourself, I thought it would be a delicious idea to sandwich these shortbreads together with the buck’s fizz marmalade from the hamper. I also sandwiched some of the biscuits with homemade plum jam that I made with my grandma back in the summer. If you’d like the recipe for the homemade jam, I’d definitely be happy to share it!

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Cut out any of your favourite biscuit shapes. I personally love the traditional heart shape centre, but you can cut out literally anything you like. Go down the festive route with stars, icicles or even mini gingerbread men.

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The marmalade really is some of the best I’ve ever eaten. It has a gorgeous refreshing orange flavour. The sparkle within the marmalade adds an extra special touch for Christmas or any other celebration. We really loved the flavour from prosecco and Marc de Champagne mixed with the Seville oranges. I’m already planning to make something else with the remaining marmalade in the jar, but making more of these biscuits is at the top of my list!

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(Makes 12 large shortbread sandwiches depending on your cookie cutters)

Ingredients:

225g (1 cup or 2 sticks) unsalted butter, softened

150g (1 and 1/2 cups) icing sugar, sifted

1 1/2 teaspoons vanilla extract (or 1/2 tsp vanilla bean paste or seeds scraped from 1 small vanilla pod)

2 large free-range egg yolks

300g (2 and 1/2 cups) plain (all-purpose) flour

150g curd, jam or marmalade – approx. 1 heaped teaspoon per shortbread sandwich

Icing sugar, for dusting

Method:

  1. Cream the softened butter, sugar and vanilla until light and fluffy. Add the egg yolks along with the flour and mix until a soft and sticky dough forms. Wrap in clingfilm and leave to rest in the refrigerator for 1-2 hours. Tip: if you want to speed up this process, split the dough in half and wrap each piece up individually in clingfilm. Chilling time will be halved.
  2. Preheat oven to 180 C / 350 F / 160 Fan / Gas Mark 4. Roll out half the dough out onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Off cuts can be baked as well! I cut mine into star and heart shapes. Please note: you may be able to make more biscuits depending on the size of your cutters.
  3. Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 10-12 minutes or until a light golden colour. Keep a watchful eye whilst they’re baking, as the shortbread can brown very quickly in the last few minutes of baking time.
  4. Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.
  5. Once the biscuits are cool, place about a teaspoonful of the jam into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.

Recipe Notes:

  • Shortbread will store in an airtight container at room temperature for 2-3 days.
  • The shortbread biscuits can be baked ahead of time and then filled and decorated the next day.

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I love how simple these are to make, but they look like you’ve spent hours in the kitchen! Children and adults alike will really enjoy making these shortbread over the Christmas holidays!  

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Enjoy!

jess

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Biscoff Clotted Cream Fudge

Dreamy clotted cream fudge speckled with crushed Biscoff. This recipe requires just 5 ingredients and couldn’t be any easier to make – customise with your favourite biscuits or confectionery. Homemade fudge would make a delicious edible gift for your family and friends for Christmas or any other celebration! 

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I love making fudge at Christmas and I really enjoy sharing my fudge recipes on the blog – this Custard Cream Fudge and this Oreo Fudge are just a couple of my favourites I have made so far. This time I’ve swapped the custard creams and Oreos for something a little more festive, and that is spiced biscuits – also known as Biscoff or Speculoos.

On my last fudge recipe one of my readers and fellow food blogger Paola suggested I tried making clotted cream fudge with Speculoos biscuits. Ever since then I’ve been planning to create a spiced biscuit fudge to post on the blog, and I guessed Christmas would be the perfect time to share it.

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I’m not even kidding when I tell you how easy this fudge is to prepare. Simply place all the ingredients (apart from the crushed biscuits) in a large saucepan and stir to combine. Now heat gently and bring up to a rapid boil – at this point you need to be extremely careful not the burn yourself as the mixture bubbles. So if children are making this it is advisable to have an adult on hand to help out.

Once the fudge is boiling, leave it be for 3-5 minutes. In this time the fudge will develop a light golden colour – this is the signal to take the fudge off the heat and start beating until matte, and is also the part where the arm workout begins! 😉

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After beating well, the fudge will thicken in texture, at this point you will fold in approx. 2/3 of the crushed biscuits into the fudge. I leave some remaining biscuit crumbs to decorate the top as a last finishing touch.

This fudge is very rich, so I find this recipe makes just the right amount to satisfy my sweet tooth! And the negative? There’s only one. It’s way too addictive. I guarantee you once you’ve had one square you won’t be able to stop munching on this incredible fudge!

A quick note: I get a lot of questions from readers asking me what clotted cream is, and what they could use instead of it. Clotted cream (also known as Devon cream) is a thick cream made by indirectly heating milk using steam or a water bath. Once cooked it is left to cool completely. During cooling time the cream content rises to the surface and forms clots. If you can’t find clotted cream where you live, the nearest substitute is double/heavy cream, but you can also make your own clotted cream using this great recipe.

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Sweet, crunchy and the perfect little treat! My Biscoff Clotted Cream Fudge is a must try recipe for anyone addicted to Biscoff and fudge! 

(Makes approx. 40 squares)

Ingredients:

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar (superfine)

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

10 Biscoff or Speculoos biscuits, crushed – add more or less to your own taste 

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
  2. Place the clotted cream, sugar, golden syrup and vanilla in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  3. Turn the heat up, and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a candy thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  4. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte.
  5. Finally fold half the crushed Biscoff/Speculoos biscuits through the fudge. Spread out into the lined tin, and then decorate the top with the fudge with the remaining biscuits – make sure you press them in slightly. Place in the refrigerator for at least 4 hours or overnight. Once set cut the fudge into cubes.

The fudge will keep in an airtight container in the fridge for 2 weeks or you can freeze it for up to 3 months if you want to prepare this fudge ahead of time.

Recipe inspired by Rodda’s

Recipe Notes:

  • Check the fudge has reached the correct temperature by using a candy thermometer – it should reach 116°C / 240°F when ready. If you don’t own a thermometer, drop a small amount of the boiled fudge mixture into a glass of cold water. If a soft balls forms, then the fudge is ready to take off of the heat.
  • Choosing the correct sized tin is important. I find an 8 x 8 inch tin is ideal for this fudge recipe. If your tin is too small, the fudge will not be as thick as it should be and won’t set well.
  • Leave the fudge to set for at least 4 hours, preferably overnight for best results.
  • If you’re not a fan of Biscoff, you can easily leave them out of the recipe, or even swap for another of your favourite biscuits/cookies or confectionery.

I love the chunks of biscuit in this fudge! 

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Enjoy!

jess

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Gingerbread Cupcakes

Spiced gingerbread cupcakes with tangy and fluffy cream cheese frosting. A festive cupcake perfect for Christmas!

This recipe proudly features on Cake Angels blog.

It doesn’t really much more festive than these homemade gingerbread cupcakes! Lightly spiced with festive flavour packed into each bite, these cupcakes are just perfect for the season!

I’ve revamped a classic sponge recipe by adding light brown sugar for a delicious caramel taste and festive spices for warmth. The frosting is my favourite cream cheese frosting. It’s completely fail-proof and works perfectly every single time I make it, the trick to getting it nice and thick is to whisk it until it holds stiff peaks.

Together the cupcake and frosting are the perfect Christmas combination.

When I first tested these cupcakes out we ate them warm with vanilla ice cream and drizzled with toffee sauce. These cupcakes are very versatile, so you can serve them either warm or at room temperature. I personally think serving one of these warm with a generous scoop of ice cream on the side, whipped cream or custard would make a super indulgent dessert!

(Makes 12)

Ingredients:

Gingerbread Cupcakes:

150g unsalted butter, softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour

1 teaspoon ground cinnamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon mixed spice

4 tablespoons (60ml) milk

Cream Cheese Frosting:

60g unsalted butter, softened

200g icing sugar, sifted

1 teaspoon vanilla extract

400g full-fat cream cheese, softened – I leave mine out at room temperature for one hour to soften

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake/muffin tin with paper liners and then set the tin aside.
  2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Sift together the flour and spices and add to the batter. Fold the flour into the batter until no lumps of flour remain, then finally fold through the milk.
    Equally distribute the cupcake batter between the paper liners. Bake for 15-20 minutes or until risen and when inserted into the centre a cake tester comes out clean. Leave to cool in the tin for a few minutes, then transport the cupcakes to a wire rack to finish cooling completely.
  3. To make the frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to beat for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
  4. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for approximately 2-3 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with the a whisk attachment to make sure the frosting reaches the correct consistency.
  5. Pipe the cupcakes with the frosting and decorate as desired.

Enjoy!

jess

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Scottish Shortbread

Buttery melt in the mouth shortbread biscuits. With just three ingredients, this moreish recipe is brilliant to make over Christmas, but is also great for a weekend treat! 

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There really is no other biscuit that quite compares to classic Scottish shortbread. With a rich and beautiful buttery flavour, shortbread is favourite for many people.

Every single Christmas we always have a box (or two or even maybe three!) of shortbread biscuits on hand ready to devour our way through. But for me homemade is definitely better so I thought it would be great to share my favourite shortbread recipe ready for your Christmas festivities. I’ve been making shortbread for years with my mum. My maternal side of the family hail from Dunblane in Scotland – it must be my Scottish roots that are the reason why I love making and eating shortbread as much as I do!

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I’ve baked my shortbread in a Victoria sandwich cake tin. I love baking shortbread this way because you don’t need to roll out the dough and therefore will not risk overworking the dough. Once the shortbread is baked it’s important to cut it into eight wedges whilst still hot. This ensures you get nice, clean slices. The finishing touch is to sprinkle over caster (superfine) sugar just before serving.

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If you want to do something different you could definitely use your favourite cookie cutters and cut out festive shaped biscuits. But do remember baking time will differ for smaller biscuits.

I’m a traditionalist when it comes to shortbread, I’ve never really been a fan of fancy flavour pairings, so that’s why I prefer to keep mine plain and simple. I sometimes add some chocolate chips to the dough or even dip the baked shortbread in melted chocolate for a little twist. But you could easily add any of your favourite flavours to the mix such as lemon or orange zest or even spices like cinnamon or ginger.

If you’re a regular reader of this blog, then you will know my favourite recipes are those that are both easy and quick to prepare. It may surprise you that this shortbread recipe only requires 3 ingredients and you will have homemade shortbread ready in less than an hour. So if you’re like me and sometimes forget about Christmas presents, but only remember at the last minute, they would make a brilliant edible gift for your close ones.

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(Makes 8 shortbread wedges)

Ingredients:

100g unsalted butter, softened

50g caster sugar

175g plain flour (all-purpose)

Method:

  1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Lightly grease the base and sides of a 20cm/8 inch loose-bottomed cake tin. Set to one side.
  2. Cream the softened butter and sugar until pale and fluffy. This will take approx. 5 minutes – so use an electric mixer if you own one.
  3. Now add the flour and stir well until incorporated and a soft and slightly crumbly dough comes together.
  4. Press the dough into the cake tin and smooth into an even, flat layer with the back of a spoon, you can also use your hands to do this. Crimp the edges, score (don’t cut right through) the shortbread into 8 triangular portions. Then prick each portion with three fork stamps. Bake for 40 minutes, until pale gold.
  5. As soon as the shortbread has finished baking, cut into wedges and leave to cool completely in the tin. Once cool, sprinkle with caster sugar.

Recipe Notes:

  • Cream the butter and sugar until pale and fluffy. Cream for at least 5 minutes to achieve the perfect textured shortbread.
  • Once you’ve added the flour, make sure you stir until it’s just about blended. Over handling the dough will mean your shortbread will not be as light and short as it could be.

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See how beautifully crumbly and light these shortbread are! Enjoy the recipe!

 jess

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Triple Chocolate Cookies

Irresistible cookies filled with a mix of triple chocolate chips. Perfectly crisp on the outside, fudge like and chewy on the inside. Enjoy these bakery-style cookies with a glass of milk or a scoop of your favourite ice cream. You will be in cookie heaven! 

If you know me well, then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside, but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about this cookie recipe is that you don’t have to chill the dough. Though, I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky, then I’d also recommend leaving it in the fridge for around 30 minutes to make the dough easier to roll.

You will combine the butter with brown sugar and a couple of drops of vanilla, then add an egg along with flour, raising/leavening agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven, but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

These cookies will keep for up to 3 days, they’re fantastic served as they are with a glass of ice-cold milk or you can warm one up in the microwave and serve with a scoop of ice cream.

(Makes 8-10 cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar

1 large free-range egg, at room temperature

Couple of drops of vanilla extract

165g plain flour

Pinch of salt (only add if using unsalted butter)

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

100g mix of dark and milk chocolate chips

100g white chocolate chips

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.

3. Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, fold through the chocolate chips and mix to combine into the dough.

5. At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake – once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration purpose.

6. Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.

Recipe from “Baking Made Easy” by Lorraine Pascale

Enjoy!

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Biscoff Cookie Butter Cupcakes

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!

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From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉

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If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.

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So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.

Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.

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(Makes 12)

Ingredients:

Vanilla Cupcakes:

150g (2/3 cup) butter or margarine, softened

150g (3/4 cup) caster sugar or light brown sugar

1 teaspoon vanilla extract

3 large free-range eggs, at room temperature

150g (1 and 1/4 cup) self-raising flour, sifted or 150g plain flour + 2 tsp baking powder

100g (1/2 cup) white chocolate chips (optional)

2-3 tablespoons milk

Cookie Butter Frosting:

150g (2/3 cup) butter, softened

250-300g (2 1/2 – 3 cups) icing sugar, sifted

1 teaspoon vanilla extract

200g (1 cup) Biscoff or speculoos cookie butter spread

2-3 tablespoons milk or double (heavy) cream

Method:

1. Preheat your oven to 180C / 350F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
  • This cupcake recipe can easily be doubled or tripled to make more.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred you can substitute with milk but please note that frosting will not have such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
  • The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!

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Enjoy the cupcakes!

jess

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No-Bake Snickers Cheesecake

Chocolate biscuit base topped with a creamy caramel cheesecake and decorated with whipped cream, drizzles of caramel and chopped Snickers. A decadent and delicious no-bake cheesecake!

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Today I’m sharing a new favourite cheesecake recipe. You might have already guessed by now that I really love cheesecake? For dessert ideas my blog is majority cheesecake recipes, but there is always room for more.

So when I don’t have much time on hand to cook or don’t feel like baking I always stick to my trusty no-bake recipes. No-bake cheesecake is always at the top of my list and seeing as Snickers are one of my favourite chocolate bars I thought I would experiment by adding them to my next cheesecake. I mean what’s not to like about chewy caramel, nougat and peanuts all encased in chocolate?

This scrumptious dessert starts with a buttery chocolate sandwich biscuit base. Once you’ve crushed the biscuits/cookies to a fine crumb, you’ll mix with melted butter until the crumbs are moistened. Press this mixture into a springform cheesecake tin until it’s nice and compact, then pop that into the fridge and leave it be whilst you get on with preparing the next layer of the cheesecake.

The caramel cheesecake is really simple to prepare and as we’re not adding any gelatine it’s really important you follow the recipe method closely to make sure the filling sets correctly. Please note this is a no-bake cheesecake and the texture will be closer to a mousse compared to a baked cheesecake, which sets as its bakes and as it cools it sets for even longer in the fridge. No-bake cheesecake sets only the fridge, so it is preferable to allow it to set for at a full 24 hours before serving. It will become firmer the longer it’s chilled.

Once the caramel cheesecake filling is ready, spread it out onto the biscuit/cookie base you made earlier on. For the “Snickers” part of this recipe, there are two options: you can add the chopped Snickers to the cheesecake filling or you can reserve them to decorate the cheesecake with.

Once your patience has been well and truly tested you can unravel this cheesecake delight. If I’m serving this for a dinner party I like to decorate with whipped cream, some of the leftover caramel from the tin and chopped Snickers.

If you love caramel/dulce de leche, but aren’t a fan of Snickers then you might like to try out a twist on this original recipe. I recently made this cheesecake recipe again and left out the Snickers and I also swapped the chocolate sandwich biscuit/cookie base for shortbread biscuits and upped the quantity of butter in the cheesecake base to 140g. I then garnished each slice with extra caramel and decorated with Cake Angels Zillionaire sprinkles. Delicious and fun!

(Serves 10-12)

Ingredients:

Cookie Base:

300g chocolate sandwich biscuits/cookies

75g / 5 tablespoons salted or unsalted butter, melted and cooled slightly

Caramel Cheesecake:

500g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

200g caramel or dulce de leche

Pinch of salt, add more or less to taste

300ml / ½ pint double cream, chilled

45g / 3 tablespoons icing sugar, sifted

4-5 Snickers bars, chopped (approx. 1 cup chopped)

Decoration:

Whipped cream, caramel, chopped Snickers

Method:

  1. To make the biscuit base: Crush the biscuits in a food processor or in a ziplock bag with a rolling pin until they’re fine crumbs. Add the melted butter and mix until all the biscuit crumbs are moistened.
  2. Press the biscuit crumb mixture into a 23cm/9-inch springform tin until compact and firm. Chill in the fridge whilst you make the cheesecake filling.
  3. To make the cheesecake filling: Beat the softened cream cheese with the caramel until smooth. Add a pinch of salt, taste and add more if you want.
  4. In a separate mixing bowl, whisk the chilled cream with the sifted icing sugar until stiff peaks form. Add the sweetened whipped cream to the caramel cream cheese mixture and continue to whisk for about 30 seconds until the mixture is stiff, don’t over beat the mixture otherwise it might split. Note: The mixture will be ready when it holds stiff peaks. At this point add the chopped Snickers if you want the chocolate to be in the cheesecake filling, otherwise reserve the Snickers for later when you’re ready to decorate the cheesecake.
  5. Evenly spread the cheesecake filling over the biscuit base. Smooth the top with a back of a spoon or a palette knife. Cover and leave to set in the fridge for 24 hours. Once set, remove from the tin and decorate as desired.

Enjoy!

jess

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