Cheesecake · No-Bake

Best No-Bake Cheesecake

 No-bake cheesecake is a real crowd-pleasing dessert and it’s exceptionally easy to make! 

I don’t think I need to tell you how much I adore no-bake cheesecake, that’s pretty clear with the sheer number of cheesecake recipes already on my blog.

With the summer and warmer weather on the way, I figured a no-bake recipe would be greatly appreciated. In the kitchen during the summer it can get unbearably hot and when it’s sweltering outside the last thing you want to do is stand over a hot stove. That’s when no-bake recipes come to the rescue.

My cheesecake recipe repertoire is forever growing and I’m always happy to share my latest cheesecake creation. The cheesecake recipe I’m sharing with you today is inspired by my No-Bake White Chocolate Cheesecake, which went down a treat with readers of my blog.

This is the first recipe I’ve named as the “best”. I don’t normally throw that word around a lot, but I do believe this cheesecake truly deserves its title.

For all the no-bake cheesecakes I have made for my blog so far, they all have incorporated candy/sweets or chocolate into the mix. I was looking through my cheesecake recipes and realised I am yet to share a simple and plain no-bake cheesecake. As much as I enjoy cheesecake with different flavours added to it, I still do just prefer a basic and plain cheesecake.

I’ve made this no-bake cheesecake a handful of times already testing it out for family members or friends coming over for dinner. The feedback I have received has been really positive and after being asked for my recipe on many occasions, I knew it was about time to document the recipe.

Once your cheesecake is completely set, slice it up and serve it on its own or decorate with homemade raspberry sauce (recipe included below). If you’re not a fan of raspberries, you can swap them for blueberries and make a delicious blueberry sauce instead.

Here it is, my perfect no-bake cheesecake. It’s the best no-bake cheesecake recipe in my opinion, but I’ll let you be the judge of that!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestive biscuits

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese, softened – I leave mine out at room temperature for 30 minutes until soft

150g icing sugar, sifted

1 teaspoon vanilla extract

1 tablespoon lemon juice

300ml double cream, chilled

Raspberry Coulis:

300g fresh or frozen raspberries

2 tablespoons icing sugar

1 tablespoon lemon juice

Method:

  1. To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor or in a ziplock bag with a rolling pin to a fine crumb. Add the melted butter and mix until moistened. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact. Use the back of a spoon or a glass to smooth over, place in the fridge to chill whilst you make the cheesecake filling.
  2. To make the cheesecake filling: In a large mixing bowl beat together the cream cheese with the icing sugar, vanilla extract and lemon juice until smooth and thoroughly combined. In another mixing bowl whisk together the cream until soft peaks form. Fold the cream into the cream cheese mixture and incorporate fully. Then whisk until the mixture holds soft peaks, be careful not to over mix otherwise the cheesecake mixture will curdle. Spread over the biscuit base and smooth over with a spatula or palette knife.
  3. Now cover the cheesecake and leave to set for at least 8 hours or preferably overnight.
  4. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  5. To serve slice up, top with raspberry coulis, fresh fruit or simply enjoy as it is.

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Baking · Biscuits and Cookies · No-Bake

Lemon Posset

This elegant English dessert requires only three ingredients to make. Garnish each posset with fresh berries and serve with crumbly shortbread biscuits. 

Lemon posset is a popular dessert on many restaurant and pub menus and if I spot lemon posset on a menu I will always pick it over anything else without a second thought!

For something so simple, this stunning dessert wows with its beautiful citrus flavour and luxuriously smooth texture. Possets are no-bake and can be prepared several hours ahead of time.

Today I’m checking back in with this divine lemon posset recipe. This traditional English dessert is a magical concoction of cream, lemons and sugar. Acidity from the lemon is what sets this dessert, without the need for any gelatine. That means this dessert is gluten-free (as long as you serve it with a gluten-free biscuit) and vegetarian.

You might have noticed my absence from the blog. I’ve taken this time away as an opportunity to update some of my older recipes with new photographs like these Terry’s Chocolate Orange Cupcakes, also these Chocolate Fudge Brownies, these Jammy Dodgers and most recently these Chocolate Malt Cupcakes.

I thought about which other recipe in my repertoire I wanted to update and I eventually decided after much deliberation that I would make my favourite lemon posset.

This recipe was originally shared in April 2015. 

Lemon posset will take you about ten minutes to prepare and be ready to set in the fridge. The hardest part really is waiting for it to set, but it’s certainly going to be worth the wait! This recipe also doesn’t need any specialist equipment, all you’ll need is a lemon juicer and zester/grater for zesting the lemons, a large saucepan and a spoon for stirring. You can serve your posset in any dish you like. I have used vintage tea cups, glasses and small ramekins, but it’s up to you what you serve them in. Aways remember be creative and put your own twist on anything you make and most importantly, have fun!

Once you’re ready to serve, decorate the tops by garnishing with fresh berries (I love blueberries and raspberries) and serve with homemade shortbread biscuits. Feel free to swap the shortbread for another biscuit of your choice, I think gingernuts would also pair fantastically with this dessert.

These creamy lemon pots will be perfect to welcome the arrival of spring next week, or dessert for Easter Sunday lunch and upcoming St. George’s Day in April, but they’re wonderful for all occasions.

(Makes 6)

Ingredients:

Lemon Posset:

600ml double cream

Zest and juice of 3 lemons

150g caster sugar

Shortbread:

125g unsalted butter, softened

55g caster sugar

180g plain flour

Method:

1. To make the lemon posset: Place the double cream, lemon zest and sugar in a large saucepan and on a medium heat gently bring the mixture up to the boil. Boil for 3 minutes. After 3 minutes take the pan off the heat and stir through the lemon juice. Now sieve the creamy mixture into a jug. Pour into 6 ramekins or small serving dishes/glasses and cover. Leave to set in the fridge for at least 4 hours or overnight if you want to make these in advance. Serve the lemon posset chilled.

3. To make the shortbread biscuits: Preheat your oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the softened butter and sugar until smooth. Fold in the flour and mix into a soft dough. Now roll the dough out to approx. 1cm thickness on a lightly floured surface. Using a biscuit/cookie cutter of your choice, cut the dough into rounds or a shape of your choice. Sprinkle the top of each biscuit with extra caster sugar and then spread the biscuits out evenly on two large baking trays that have been lined with parchment paper or silicone baking mats. Chill the biscuits in the fridge for 20 minutes.

3. Once chilled, bake the shortbread for 15-20 minutes or until lightly golden. Watch the biscuits closely nearing the end of the baking time as they can colour quickly. Allow the biscuits to cool on the trays for a few minutes and then transport them to a wire rack to finish cooling completely.

Recipe Notes:

  • Refer to this page for conversions.
  • Be careful when boiling the posset mixture, make sure you’re using a large enough saucepan as this mixture could erupt and  boil over if you take your eye off it.
  • I recommend transferring the posset mixture into a jug when pouring into the serving dishes, this makes sure they’re really clean and neat. Allow the posset to cool a little at room temperature before chilling in the fridge – I left mine for about half an hour before refrigerating.
  • This shortbread recipe yields approx. 20 biscuits, but this will depend on the size of your biscuit/cookie cutter. If you make smaller biscuits, baking time will be a few minutes less. The baked shortbread biscuits will keep in an airtight container at room temperature for up 5 days and the lemon posset will keep for 3 days stored in the fridge.

Lemon posset recipe from The Great British Farmhouse Cookbook, shortbread recipe from BBC Food

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Candy and Sweets · No-Bake

Easy Chocolate Fudge

Homemade chocolate fudge made without a sugar thermometer or a double boiler in sight! It’s rich, silky smooth and a decadent treat perfect for the holidays and Christmas presents!

The Christmas baking starts now and we all know that Christmas = fudge season. Fudge or any kind of homemade chocolate confectionery is definitely something I would love to receive during the festive season as a present. This fudge would make a brilliant gift wrapped up in cellophane bags and tied with cute ribbon, but it would also be fantastic to make and serve on a platter at parties. Guests can help themselves or even take a few pieces home and share if they want to!

I’ve been working on this fudge recipe for sometime trying to get it perfected ready to share with you. The first time I made this fudge it was divine, however the following time I made it, I used half dark chocolate and half milk chocolate and the flavour was spot on. I also changed the originial recipe by adding some icing sugar to the mix, as the previous time I had made it the texture was silky smooth, but wouldn’t cut into perfect, neat pieces like I wanted it to.

This isn’t actually how traditional fudge is made as you won’t need any specialist equipment like a sugar thermometer and you don’t need to test for soft or hard ball stage. Not all food needs to be overly complicated to prepare and this recipe proves how easy fudge can be to make. In a large non-stick saucepan, gently heat chopped chocolate, a can of sweetened condensed milk and a little bit of butter until it’s melted and smooth, then stir through sifted icing sugar.

The hardest part, as with most no-bake recipes is the time waiting for the end result to be revealed. This fudge needs at least a few hours in the fridge to set – it will still be a little squidgy, so I would definitely recommend leaving it overnight to ensure it’s really nicely set and will cut easily, but of course, that’s only if you can resist trying a piece beforehand!

(Makes 36 pieces)

Ingredients:

400g (14 ounces) dark or milk chocolate, broken or chopped into small pieces – you can use a mix of the two

397g (14 ounce) can sweetened condensed milk

25g (2 tablespoons) butter

100g (2/3 cup) icing/confectioners’ sugar

Method:

  1. Line a 20cm / 8-inch square tin with parchment paper or cling film. Set aside.
  2. Place the chocolate, condensed milk and butter in a large non-stick saucepan. Melt the ingredients gently on a low heat – take your time with this otherwise the chocolate will burn and go grainy. Stir occasionally until the mixture is smooth and all the chocolate is melted completely.
  3. Take off the heat and sift in the icing sugar and mix until thoroughly combined. The fudge will start to get really thick at this point and will begin setting.
  4. Evenly spread the fudge mixture out into the lined tin. Smooth over the top with the back of a spoon or a spatula. Leave fudge in the fridge for at 3-4 hours until set or overnight for the best results.
  5. Once the fudge is set, remove it from the tin. Using a large sharp knife, carefully cut the fudge into 36 pieces or more if you want you make smaller pieces of fudge. Fudge will keep stored in an airtight container in the fridge for up to 3 weeks. It’s a great recipe to make ahead of time ready for Christmas or any other special occasion! See the recipe notes below for tips on freezing.

Recipe Notes:

  • Use real chocolate not chocolate chips. Chocolate chips have stabilisers added so they hold their shape and don’t melt completely, therefore if you use chocolate chips your fudge will not be as smooth as it should be.
  • For this fudge you can use dark/milk chocolate or a mix of both. I used chocolate flavoured with orange oil, however you can use any flavoured chocolate you’d like.
  • Be patient. Melt the chocolate, condensed milk and butter in a large saucepan over a low heat. If it’s too hot, you may risk splitting the mixture and the chocolate will go grainy. Unfortunately once you’ve overcooked chocolate there’s is no way of getting it back.
  • I tend to use unsalted butter is most of my baking, however as this fudge is quite sweet, I would recommend using salted butter instead of unsalted butter.
  • This fudge can be frozen for up to 3 months. Just make sure you wrap it up well and store in an airtight container. Don’t forget to pop a label on it so you know how long it has been in the freezer for! When you’re ready to thaw it, take the fudge out of the freezer and leave it to defrost in the fridge overnight.

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Cheesecake · Chocolate · No-Bake

White Chocolate Cheesecake with Raspberry Coulis

Fluffy no-bake white chocolate cheesecake. A rich dessert that’s delicious served with tangy raspberry coulis. 

You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.

Now it’s officially spring it’s time to share some fresh fruity desserts and recipes.

I’m kicking off the season with this white chocolate cheesecake. Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake.

We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.

Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate.

Ingredients:

Biscuit Base:

300g or 20 digestive biscuits

140g unsalted butter

White Chocolate Cheesecake:

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

300g white chocolate

300ml double cream

45g (3 tablespoons) icing sugar

1 teaspoon vanilla extract

Raspberry Coulis:

200g-250g (2 cups) fresh or frozen raspberries

1-2 tablespoons icing sugar

1 tablespoon lemon juice or water

Method:

  1. To make the biscuit base: Break the digestives up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the biscuits in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese and the melted white chocolate until smooth.
  4. In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling onto the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  7. Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days.

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Chocolate · Ice Cream · No-Bake

Cadbury Creme Egg Ice Cream

Deliciously smooth creme egg ice cream made without an ice cream machine! 

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If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

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Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!

Ingredients:

480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g dark or milk chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped

Method:

  1. Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
  2. Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
  3. Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

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Original photo from April 2014

ice cream 2014

Enjoy! Happy Easter!

jess

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Chocolate · No-Bake

Easter Chocolate Nest Cakes

Easter is all about getting creative in the kitchen and having fun! These yummy no-bake Easter Chocolate Nest Cakes are made with just 3 ingredients and are the perfect treat for Easter! Use your leftover (if any!) Easter chocolate to make these treats! 

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I’m sharing my first Easter recipe with you today!

Growing up I always used to make these nest cakes over Easter time and they would also be made for parties. Over the last few years I’ve been teaching my little cousins how to make them.

This recipe is brilliant for any age – kids and adults alike will enjoy making these! The best part is the nest cakes can be made in less than 10 minutes and only need about half an hour to set in the fridge before you can devour them!

This recipe couldn’t be any easier to make, all you’ll need to do is melt chocolate and then add the cereal and coat in the melted chocolate. This simple recipe only requires two ingredients or three if you’re going to decorate the cakes with mini eggs like I did.

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Try your hardest not to eat the mixture before popping it into the cupcake cases. When I was little I would always grab a spoon from the kitchen drawer and help myself to numerous spoonful’s of the yummy, chocolatey mix.

To decorate I kept it simple and placed a few Cadbury mini eggs on the top of each nest cake. Mini eggs are my absolute favourite Easter chocolate. When I have a bag of these around, I cannot resist eating them!

You can decorate these nest cakes in anyway you like, I’ll leave that up to you! 😉

(Makes 10-12)

Ingredients:

100g (3.5 ounces) milk or dark chocolate (or a mix of the two – we prefer using just milk chocolate)

75g (3 cups) rice krispies (cornflakes or shredded wheat can be used too)

Cadbury mini eggs, for decoration

Method:

  1. Line a 12-hole cupcake/muffin tin with 10-12 paper cases. Break the chocolate into pieces and melt gently over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) or melt in the microwave in 20-second intervals, stirring until the chocolate is melted and smooth.
  2. Toss the melted chocolate with the rice krispies until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and press 2-3 mini eggs into the centre of each nest. Chill in the fridge for half an hour until set.

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I made these nest cakes again and swapped the regular milk/dark chocolate for Terry’s chocolate orange. My sister, Becky, gave me this idea and they’re perfect for Christmas!

chocolate-orange-nest-cakes

Enjoy!

jess

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Chocolate · No-Bake

No-Bake Energy Bites

A simple recipe for no-bake energy bites. Made using healthy, energy boosting ingredients. You won’t feel guilty eating these! 

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Today I’m sharing one of my go-to healthy snack recipes. These no-bake energy bites are a breeze to make and you wouldn’t even guess they’re healthy, because they taste just like dessert!

Once rolled, the energy bites will keep in the fridge for up to 1 week. I love having a batch of these ready for snacking on during the day. If you have a sweet tooth just like me, these bites make a fantastic treat and will satisfy any sweet craving you may have!

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The best part about this recipe, besides the fact it’s no-bake, is how short and simple the ingredient list is. You’ll need: old-fashioned oats, coconut, linseed (flaxseed), peanut butter, honey and chocolate chips. That’s it!

I love the peanut butter and chocolate flavour in these bites. Because these bites are no-bake, feel free to play around with the ingredients and add-ins. I like the idea of adding a pinch of cinnamon to the mix. You could also swap the chocolate chips for raisins or nuts, if you prefer.

So if you’re looking for sweet treat that is a little better for you, give these energy bites a try. I promise you, they taste exactly like “healthy” truffles! 😉

(Makes 20)

Ingredients:

100g (1 cup) old-fashioned oats (dry)

50g (2/3 cup) desiccated coconut (or flakes), toasted and cooled

75g (1/2 cup) ground golden linseed (flaxseed)

125g (1/2 cup) smooth peanut butter

115g (1/3 cup) honey or agave syrup

90g (6 tablespoons) chocolate chips (minis or regular)

Method:

  1. In a large mixing bowl, combine the oats, toasted coconut and ground linseed. Add the peanut butter and honey and using a spatula, mix until the mixture starts to come together.
  2. Finally, fold through the chocolate chips. Cover the bowl and place it in the fridge for at least 30 minutes.
  3. Once chilled, roll the mixture into 20 equally sized bites. Store in an airtight container and keep in the fridge for up to one week.

Recipe Notes:

  • If you want to make these energy bites chocolate flavoured, omit the chocolate chips and add 25g (1/4 cup) of cocoa powder along with the other ingredients.

Recipe inspiration from Cooking Classy

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Enjoy!

jess

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Baking · Biscuits and Cookies · No-Bake

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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Baking · Cheesecake · Chocolate · Christmas · No-Bake

Terry’s Chocolate Orange Cheesecake

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

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!

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!

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Baking · Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

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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