Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert. 

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Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family and friends.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!

It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!

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For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g chocolate or plain digestive biscuits (or graham crackers)

140g butter (salted or unsalted), melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese or mascarpone, softened at room temperature

2 x 157g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

Decoration:

Terry’s chocolate orange segments – I also grated some over to decorate

Whipped cream – approx. 150ml double or whipping cream

Method:

  1. To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  5. When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 3 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.

Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!

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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Tim Tam Cheesecake

Creamy, chocolatey Tim Tam cheesecake. The ultimate treat for any cheesecake lover. It’s easy to make and the best part is it’s completely no-bake! 

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The greatest thing about blogging is interacting with other bloggers and creating friendships with people who share the same passion as me. I started talking with my friend Lilly who writes the blog lillybites.com a while back. We have a lot in common and we both love food! When Lilly asked if I wanted to tart part in an ingredient swap and I was so excited because I’ve not had the chance to visit Australia yet and try Australian candy. We arranged to send each other a parcel containing favourite foods (like biscuits, chocolate bars etc…) from our countries.

Lilly is a big fan of my recipes, and she especially likes my Terry’s chocolate orange cookies even reviewing the recipe on her blog. If you’re from, live or are visiting Australia, Lilly reviews cafés, restaurants and bakeries mainly focussing around Sydney. Her blog is definitely worth taking a look at.

I cheekily mentioned to Lilly that I would love to try Tim Tams. We don’t get Tim Tams here in the UK and I’ve always been so eager to try them because everyone always says how tasty they are. When I received my parcel in the mail all the way from Sydney I was beyond excited to open it and see what was inside. Along with the Tim Tams I received vegemite chocolate. Yes you read it right, I said VEGEMITE. This was definitely the weirdest chocolate I’ve ever tasted. I also got to try traditional Aussie treats like Cherry Ripe (a coconut and cherry dark chocolate bar) and Milo which is a malt flavoured cocoa drink.

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As soon as I received the Tim Tams I knew exactly what I wanted to make. It had to be a cheesecake!

This cheesecake starts like all my other cheesecake recipes, with a buttery biscuit base. This time I went for Bourbon biscuits, these are chocolate sandwich biscuits with chocolate buttercream filling. If you want you could substitute with chocolate Oreos or another of your favourite biscuit/cookie.

The cheesecake filling is made by folding white chocolate and a mix of chopped/crumbled Tim Tams into a simple no-bake vanilla white chocolate cheesecake.

Digging into each slice, the cheesecake is decadent and creamy smooth. You get a taste of Tim Tams in each bite! It’s quite a sweet and rich cheesecake so I recommend starting with a small slice and then going back for your next slice! 😉

(Serves 10-12)

Ingredients:

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits (you can use Oreos)

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (1 and 1/4 cups) double/heavy cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

Method:

  1. To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.
  2. To make the filling: Gently melt the white chocolate over a bain-marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.
  3. Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.
  4. Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!
  5. Slice up and enjoy! The cheesecake will keep in an airtight container in the refrigerator for up to 2 days.

terrys chocolate orange cookies lillybites

(Picture courtesy of lillybites.com

Read Lilly’s review of my cookie recipe here

Enjoy!

jess

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Strawberry Lemon Cheesecake in a Jar {No-Bake}

Strawberry Lemon Cheesecake in a jar! Layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, strawberries and cream. The perfect summer sharing dessert!

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I was invited along with 14 other bloggers to create a foodie concoction using the humble jam jar. The Jam J-Art Challenge is to make food look good in a jam jar! I love layered desserts and one of my favourite recipes in a jar or glass is cheesecake. These Strawberry & Lemon Cheesecake in a Jar are my new favourite layered dessert!

jam jar challenge

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And as the strawberries are in season and at their best, I thought I would make a summer-style cheesecake. My cheesecake is layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, a small layer of chopped strawberries, whipped cream and strawberries. The dessert itself is light, fresh and one of my favourite summer recipes to date. I’m new to layered desserts, I’m not the best at decorating these kind of desserts, so this challenge was great for me!

These pots are great for sharing (but I don’t usually like doing that when there’s cheesecake involved!). It’s new favourite way to serve homemade cheesecake and I will definitely be making these throughout the summer!

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I made a few cheesecakes in smaller jars with some of the leftover cheesecake mix. To be honest, the recipe as well as filling one large jar (as pictured), will fill a few extra smallish jars too!

This dessert links in with this great campaign about desserts that have inspired our sweet treats today – ‘Desserts Through the Decades’. The campaign consists of an infographic and accompanying article, tracing the desserts that were once all the rage, both conventional and bizarre, from the 1910s to the present day. I think it’s a great campaign because you get to see all the different desserts, anything from the classic Victoria sponge cake, eton mess, to the cronut! You can click here to read more!

Makes enough to fill a 1L Kilner jar + approx. 1-2 small extra jars  

Ingredients – 

Biscuit Crumble –

12 digestive biscuits, broken into small pieces

55g unsalted butter, melted and cooled slightly

Lemon Cheesecake Layer –

500g cream cheese, softened at room temperature

85g (3/4 cup) icing sugar, sifted

300ml double cream

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

200g strawberries, hulled and cut into bitesize pieces

Toppings –

Whipped cream

Strawberries

Method –

1. To make the biscuit crumble: Crush the biscuit pieces in a food processor or a ziplock bag with a rolling pin until fine. Mix through the butter. Set aside, whilst you make the filling.

2. To make the cheesecake filling: Mix the cream cheese, icing sugar, vanilla, lemon zest and juice in a bowl. Whip the cream and then fold into the cream cheese mix.

3. To layer the cheesecake: Take approx. half the biscuit crumbs and sprinkle in the bottom of the jar. Follow by a layer of the cheesecake mix. Then top with the chopped strawberries. Top with another layer of cheesecake mix. Then scatter over some extra biscuit crumbs. Top with whipped cream and a strawberry for decoration.

4. Store in the refrigerator until ready to serve!

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Enjoy the recipe everyone! I hope this dessert inspires you to make and invent your own cheesecake in a jar creations!

jess

No-Bake Chocolate Honeycomb Cheesecake

Milk chocolate cheesecake studded with crushed chocolate coated honeycomb pieces. The best no-bake honeycomb cheesecake recipe you will ever try! 

honeycomb cheesecake chocolate

honeycomb cheesecake

This is actually a recipe-redo from a little while back. I posted a honeycomb cheesecake and have finally got some new photos for the recipe and made a few changes to the original. It’s been requested through emails from many readers and I finally got round to making one and I’m really happy to share it again!

I have always loved no-bake cheesecakes more than the baked varieties. But saying that I have shared quite a few baked cheesecakes which happen to be amazing AND tasty too! No-bake cheesecakes are always great because they can be made ahead of time and and look really impressive. The hardest part is always waiting for the cheesecake to chill and set. 😉

This cheesecake has to one of my favourites to date. Chocolate coated honeycomb is one of the best type of chocolate bars and when combined with this easy, fluffy milk chocolate cheesecake it makes a delicious showstopper dessert.

cheesecake slice honey

honeycomb cheesecake recipe

(Serves 10-12)

Ingredients:

Biscuit Base:

140g unsalted butter, melted and cooled slightly

300g digestive biscuits, broken into pieces (you can also use graham cracker or your favourite chocolate milk cookie as well)

Chocolate Cheesecake Filling: 

500g full-fat cream cheese, softened

300ml double cream, whipped

45 / 3 tablespoons icing sugar, sifted

300g dark or milk chocolate, melted and cooled slightly – use 200g milk and 100g dark chocolate

4 (1 pack) chocolate honeycomb bars, crushed into small pieces – you can add more if you like

To decorate:

Whipped Cream

Chocolate coated honeycomb or regular honeycomb, crushed

Method:

1. To make the biscuit base: Crush the biscuits in a food processor of simply in a ziplock bag with a rolling pin until they’re fine crumbs. Tip into a mixing bowl and add mix through the melted butter. Press into a 23cm springform cheesecake tin until compact. Place in the fridge to chill whilst you make the filling.

2. To make the cheesecake filling: Beat the softened cream cheese with the icing sugar in an electric mixer until smooth and fluffy – this will take approx. 2-3 minutes. Then fold in the cream and chocolate. When well mixed through, finish by folding through the crushed honeycomb. Spread out onto the prepared base and even over with a palette knife or spatula. Now cover and leave to set in the fridge for at least 6 hours or overnight. * I recommend overnight chilling, as the cheesecake flavour develops and cuts more easily too.

3. To decorate: Take the cheesecake out from the fridge and allow to come up to room temperature for just 5 minutes before removing from the tin. Once removed, finish by drizzling over some extra melted chocolate, pipe on some swirls of whipped cream and then scatter over even more honeycomb.

Note: The cheesecake will stay in the fridge for up to 3 days. Top with the cream and honeycomb just prior to serving.

honeycomb chocolate cheese cake

Enjoy!

jess

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3-Ingredient No-Bake Oreo Cheesecake Truffles

Looking for a fancy, yet easy to make and delicious Valentine’s Day gift? I have the recipe for you today! Cheesecake + Oreos + Truffles = total bliss. With only 3 INGREDIENTS, these Oreo Cheesecake Truffles would be great to make for your other half and they are perfect for literally any occasion! Crazy tasty AND quick to make – take these truffles to the next level by drizzling over melted white chocolate and sprinkling Oreo crumbs. Kids will LOVE making them and they will be a big hit with all the family!

oreo truffles cheesecake

I think you all know by now how much I love cheesecake? Oreo cheesecake is definitely one of my most favourite/top cheesecakes. I love anything cookies ‘n’ cream – I’m just a little bit addicted…But I’ve been wanting (and seriously craving!) to make these cheesecake truffles for so long now – they’ve always look amazing and fabulously delicious. So when I took my first bite I was transported to chocolate Oreo cheesecake h.e.a.v.e.n. They’re insanely good (and pretty damn addictive too…). I had to restrain myself from eating the entire tray!

This recipe will become your new go-to truffles recipe – for me regular truffles are way too rich! Why waste your time and effort on making regular truffles when you can make this INCREDIBLE recipe! They will become your guilty pleasure just like they’ve become mine!

oreo truffles

Ingredients- Makes approx. 30 truffles

1 x 16 ounce packet of Oreos or chocolate sandwich cookies

1 x 8 ounce packet of cream cheese, softened at room temperature

340g packet of chocolate Candy melts or the same amount of milk/dark chocolate – melted and cooled slightly ready to cover truffles

Optional decorations – 

White chocolate, melted for drizzling

Sprinkles

Oreo crumbs

Method-

1. First reserve 9 cookies for sprinkling later and set aside. Crush the remaining Oreos until a fine breadcrumb texture. Then tip into a medium-sized bowl along with the cream cheese. Mix with a spatula until it’s incorporated and almost “clumps” together.

2. Roll into roughly 30 balls, and place on a lined baking tray. Leave to harden in the refrigerator or freezer for 30 minutes until firm – it’s really important that they’re firm as if they’ve not the balls will fall apart in the chocolate! 

3. Melt the chocolate/candy melts and coat each cheesecake truffle evenly – I like to use a fork to do this. Make sure you also shake off any excess chocolate. Place the truffle back on the baking tray and put back in the fridge for another 30 minutes to set.

Serve now and enjoy! I Like to finish by decorating with a drizzle of melted white chocolate and some extra Oreo crumbs! You can also scatter over any of your favourite sprinkles too! Store in an airtight container for up to 2 weeks.

oreo cheesecake truffles easy

Enjoy & Happy Weekend everyone!

jess

© 2015 What Jessica Baked Next All Rights Reserved

Strawberry Cheesecake Ice Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice cream recipe as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

ice cream delicious

Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberriesice cream strawberriesIngredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

 

Enjoy and have a great weekend guys!

jess 

 

Eton Mess Cheesecake {Laura Ashley Blog Feature}

So a few weeks ago, the lovely people from Laura Ashley contacted me to see if I would like to create a recipe to be featured on their blog. I’ve been really busy with exams, college and with lots of other bits and bobs that I haven’t had enough time to blog and share my recipes and tell you this amazing news. Also, a few days ago I finally bit the bullet and decided to buy my own domain, so you will probably notice this blog address is now whatjessicabakednext.com! But now I’ve finished for the whole Summer I will now be able to post a lot more frequently (which I hope is great news for you!). But back to this post, in particular I was asked to develop a recipe that was an English classic. So as I love dessert, cheesecake and Summer, my most favourite dessert sprung straight to mind. Eton Mess is possibly the most quintessentially ‘English’ dessert out there- so I knew it would fit the bill perfectly. Luscious, fresh Summer berries mixed with whipped cream and crumbled meringue. If that doesn’t sound like the most perfect dessert, then I don’t know what does! And as I’m the world’s biggest cheesecake fan, it thought it would be fun to combine my two favourite desserts. This cheesecake tastes amazing, it’s light, summery and very decadent with the fruit and meringue topping. And a definite popular dessert recipe for any occasion. Enjoy guys!

eton mess cheesecake

logo ashley blog

eton mess cheesecake easy

I’ve used my favourite baked cheesecake recipe. I like to use ricotta in the cheesecake mix and I’ve also added some lemon zest and juice to give the cheesecake extra Summer-y flavour. A crumbly, sweet digestive biscuit base is followed by a smooth, creamy layer of lemony ricotta mix and then topped off with a drizzle of fresh raspberry sauce, crumbled meringue and chopped fresh strawberries. This recipe is great for any occasion and it’s sure to be enjoyed by anyone who tries a slice. Also, the ‘traditional’ Eton Mess uses either raspberries or strawberries, but as I LOVE both fruits I decided to combine both into this amazing dessert!

eton mess cheesecake recipe

strawberrys

cheesecake in the making

CHEESECAKE

cheesecake eton

Ingredients- 

Base-

250g of digestive biscuits, crushed

100g of unsalted butter, melted

Filling- (Note: have both cream cheeses at room temperature)

600g of full-fat soft cream cheese

250g of Italian ricotta

3 large free-range eggs

Zest from 2 large lemons + juice from 3

200g of caster sugar 

Raspberry coulis-

300g of frozen or fresh raspberries

1 heaped tbsp of icing sugar

2 tbsp of each lemon juice and water

(To make coulis- place all ingredients listed in saucepan, boil for 5 minutes, then pass through a sieve into a bowl. Cover and place in fridge for a few hours or overnight to thicken). 

To decorate-

Fresh strawberries, sliced- I used approx. 300g of strawberries

Crumbled meringue pieces- use as much as you like

Method- 

1. Start by making the base: Crush the biscuits until you have fine crumbs- you can do this in a food processor or in a disposable bag with a rolling pin. Mix the biscuit crumbs into the melted butter. Press down into a 23cm springform cheesecake tin and make sure it’s really well compact. Place in the fridge whilst you make the filling.

2. For the filling: Mix the ricotta, cream cheese lemon zest and juice, eggs and caster until you have a really smooth mixture. Carefully pour the filling on top of the chilled base. Before baking, fill a deep baking dish with boiling water and place at the bottom of your oven. Bake at 140 degrees C Fan for 1 hour 10 minutes. Once baked, the cheesecake should be set around the outside, but should still have a slight wobble in the centre.

3. Then turn off the oven, leave the oven door open a little and allow the cheesecake to cool to room temperature. Once fully cooled, cover with some tin foil and place in the fridge to finish setting overnight- this is the vital step to stop the cheesecake top from cracking.

To serve: Once the cheesecake has set overnight it will even more well set and will cut a lot easier- I serve the cheesecake with some raspberry coulis. Then top with strawberries and crumbled meringue.

eton mess cheesecake laura ashley

My Top Tips-

  • Always fill a baking dish with boiling water and place at the bottom of your preheated oven. This creates a steamy environment in the oven and the cheesecake will bake more evenly.
  • Once the cheesecake has cooked for the full amount of time, turn off your oven, leave the cheesecake inside with the door ajar. It will slowly cool down to room temperature and won’t crack on top- never put a warm cheesecake straight in the fridge.
  • When decorating, top with the sauce, crumbled meringue and strawberries just before serving. *Note*: the cheesecake can be made in advance and left in the fridge completely covered for 2 days before decorating with the toppings.

Enjoy this recipe everyone, and do pop over the Laura Ashley Blog to find this recipe! I’ve got some amazing recipes lined up for you all, so watch out for those in the coming weeks!

 

jess

 

No-Bake Oreo Cheesecake

Buttery digestive biscuit base followed by a layer of creamy vanilla cheesecake that’s speckled with a mixture of Oreo chunks and crumbs. Decorated with swirls of whipped cream and mini Oreos. This is one truly decadent dessert and is the perfect treat for any Oreo lover! 

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Recipe Rundown:

  • Biscuit Base – I went for a classic digestive biscuit base, but if you want you could swap the digestives for Oreos or any other of your favourite biscuits/cookies. If using Oreos or a sandwich biscuit/cookie instead remember to reduce the amount of butter from 140g to 75g instead.
  • Easy No-Bake Cheesecake Filling – I’ve used my fail-proof no-bake cheesecake mix. It’s made using softened cream cheese, a little bit of icing sugar to sweeten and help the cheesecake set, whipped cream to lighten and give the cheesecake its gorgeous airy texture and also a touch of vanilla. And before I forget a whole load of crushed Oreos are incorporated too!
  • Decoration – For the finishing touches, I sprinkled even more crushed Oreos over the top and then decorated with whipped cream and mini Oreos. Decoration is optional, but I think it makes the dessert look extra special!

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I’m the seriously the biggest fan of anything cookies and cream or Oreo related! If you’re as obsessed as I am, then you should head to your kitchen right now and make this!

The cheesecake looks super impressive, so it would be a great dessert to make if you’re entertaining because it can be made ahead of time.

Once you dig into a slice you will taste the crunchy buttery biscuit base, then the ultra creamy and fluffy vanilla Oreo cheesecake filling.

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Oreos lovers, give this cheesecake a try. You’re going to love it!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestive biscuits or Oreos (if using Oreos reduce amount of butter to 75g)

140g unsalted butter, melted and cooled slightly

Oreo Cheesecake Filling:

500g full-fat cream cheese or mascarpone, at room temperature

300ml double cream, chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

1 regular pack / 14 original Oreos, crushed and broken into small pieces (leave the creme filling in)

Decoration:

Crushed Oreos, mini Oreos, whipped cream

Method:

  1. To make the cheesecake base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or the base of a glass to smooth over. Place in the fridge to chill whilst you make the filling.
  2. To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally fold through the crushed Oreo cookies.
  3. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or overnight. Before serving decorate with extra crushed Oreos and whipped cream.

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Enjoy!

jess

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No-Churn Blueberry Cheesecake Ice Cream

Blueberry cheesecake ice cream is the perfect dessert anytime of year, but it’s especially brilliant for summer and the hot weather. With this recipe you can make your very own homemade ice cream without an ice cream machine in 3 easy steps! 

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Cheesecake and ice cream are two of my absolute favourite desserts. I’ve combine two, to create one incredibly delicious sweet treat that incorporates vanilla cheesecake ice cream, swirls of zingy blueberry sauce and crumbles of buttery digestive biscuit. If you’re a fan of blueberry cheesecake, then this ice cream recipe is definitely one to try!

The hardest part of the recipe is waiting for the ice cream to freeze, but it’s worth the wait!

cheesecake ice cream pic

Ingredients:

Blueberry Sauce – 

2 cups of fresh blueberries

3 tablespoons of caster sugar

3 tablespoons lemon juice – approx. juice from 1 1/2 lemons and about 1 teaspoon of the zest

Ice Cream –

1 x 397g/14 ounce can sweetened condensed milk

480ml (2 cups) double or whipping cream, chilled

200g cream cheese, softened

2 teaspoons pure vanilla extract

Method:

1. Make the sauce: Place the blueberries, sugar, lemon juice and zest in a medium saucepan. Simmer on a medium heat for a few minutes until the blueberries break down and the sauce thickens a little. Then take off the heat and place in a small bowl and put in the fridge to cool.

2. To make the ice cream: Whisk the cream cheese until smooth. Then add the condensed milk slowly with the vanilla and whisk on low speed for a few minutes. Then add the cream to the mixture and whisk on low again for a few minutes or until stiff peaks are formed – be patient, this will take some time, but it must be done slowly to stop the cream curdling.

3. To assemble the ice cream: Place half the ice cream mixture a large freezer container. Then place a spoonfuls of the chilled blueberry sauce on top of the ice cream layer. Using a wooden skewer, swirl the sauce into the ice cream mixture. Then place the rest of the ice cream mixture on top and then again swirl through a few more spoonfuls of the blueberry sauce on top of this layer. Cover the ice cream with tin foil or cling film and freeze for at least 6 hours or best overnight for the best results.

Recipe Notes: 

  • Make sure the cream is chilled before whisking. Chilled cream will whisk better and you will be guaranteed to get really stiff peaks and volume.
  • Whenever using cream cheese in baking be sure to have it at room temperature as it will be easier to mix.
  • Make the blueberry sauce the night before, it will get really thick overnight and will be the perfect consistency. Any leftover sauce serve is great drizzled over pancakes for breakfast.

Enjoy!

jess

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