Baking · Light Lunches · Main Meals

Classic Quiche Lorraine

Today’s recipe is from one of my favourite cookbooks. For me quiche Lorraine is one of those timeless classics and makes a great dinner recipe. I love this recipe from TV chef  and cookbook author Rachel Khoo. Rachel’s recipe is really simple to prepare and uses just a handful of ingredients. I love serving the quiche with some fresh, crunchy salad which has been mixed together with dijon vinaigrette. If you want to master perfect shortcrust pastry and the perfect quiche lorraine then you need to try this recipe!

classic quiche

quiche lorraine recipe

quiche

Recipe inspiration from The Little Paris Kitchen by Rachel Khoo 

Ingredients:

Shortcrust Pastry – 

90g softened unsalted butter

1 teaspoon sugar

Large pinch of salt

180g plain flour, sifted

2 large free-range egg yolks

2-4 tablespoons ice cold water

Quiche Lorraine Filling –

300ml double cream

150g good-quality bacon lardons or pancetta

4 eggs plus two egg yolks

Salt and white pepper, to taste

Method- 

1. To make the pastry: Start by creaming the butter, sugar and salt together until light and just combined. Add flour, egg yolks and the ice cold water and combine together using a spoon. Wrap the dough in cling film and chill in the fridge for at least an hour or overnight if you can. Take out of fridge half an hour before you want to use it – this will make it easier to roll! Roll the pastry out to fit a 23cm fluted tart/quiche tin and gently press into the tin. Then trim away any excess pastry, brush the base with some egg white and chill in the fridge whilst you make the filling.

2. To make the filling: Fry the bacon in a frying pan or bake until crispy in the oven. Scatter evenly in the pastry case. Whisk together the eggs, egg yolks, cream and season with salt and pepper. Pour the mixture into the pastry case and bake at 170 degrees Fan/190°C/375°F/Gas Mark 4 for 40-45 minutes or until golden on top.

3.Serve the quiche hot or cold. It’s really enjoyable served with a dressed salad.

quiche easy recipe

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Baking · Biscuits and Cookies · Chocolate

Alfajores (Dulce de Leche Sandwich Cookies)

Alfajores are South American-style cookies. These delicious biscuits/cookies are similar to a shortbread with their same buttery and crumbly texture. Traditionally these delicate cookies are rolled in desiccated coconut, however we love them simply filled with decadent dulce de leche.

alfajores .png

I dare you to try and eat just one of these delicious cookies! I’d never tried or made Alfajores before sharing this blog post, so it was all new recipe territory for me.

I tried one straight from the oven I couldn’t believe how good it tasted even without the filling, however sandwiching two biscuits together with dulce de leche certainly takes these cookies to the next level.

alfajores cookies

Alfajores originate in South America. They’re a confectionary usually sold around Christmas, however they’re also very popular in bakeries all year round. The cookies are traditionally filled with dulce de leche. I used readymade, however you can make your own by simmering a can of sweetened condensed milk, but a speedy shortcut is always handy!

To decorate, the cookies are usually just dusted with icing sugar, but they can also be glazed with sugar, decorated with chocolate or grated/desiccated coconut.

Ingredients:

Shortbread Dough: 

200g salted or unsalted butter, softened

100g caster sugar

1 large free-range egg, at room temperature

1 large free-range egg yolk, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt – ONLY add if you’re using unsalted butter

225g plain flour, plus extra for rolling

100g cornflour/cornstarch

Filling:

397g (14 ounce) can caramel / dulce de leche – you might not need the whole can depending on how much filling you like

Method:

  1. Beat the butter and sugar together until creamy and pale in colour. Add the whole egg, yolk and vanilla and continue to mix until combined fully.
  2. Add the salt (only add if you’re using unsalted butter) and sift in the flours. Mix until a soft dough forms. Divide the dough into two pieces and wrap in clingfilm and chill for 30 minutes or until firm.
  3. Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper.
  4. Lightly dust a work surface with flour and roll the dough out to approx. 0.5cm thickness. Using a 6cm cutter, stamp out biscuits until all the dough has been used up. Re-roll any trimmings. Place the biscuit rounds on the baking trays.
  5. Bake the biscuits for 10-12 minutes until pale golden and sandy to the touch. Cool the biscuits on the baking trays for 5 minutes, then transport them to a wire rack to cool completely. Once cooled, use the tin of caramel to sandwich the biscuits together. Dust the biscuits just before serving with icing sugar, roll the edges in desiccated coconut or even drizzle with melted chocolate.

Enjoy!jessKeep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Italian Cuisine · Main Meals · Pasta Recipes

Creamy Porcini Mushroom Pasta

Spaghetti with porcini mushroom cream sauce. A great dinner recipe that takes only 15 minutes to prepare. 

DSC06401

I’m sharing an easy and quick recipe that would be brilliant for dinner any night of the week. This creamy porcini mushroom pasta is one of my family’s favourite savoury recipes. I love using porcini mushrooms because they have a unique earthy and slightly nutty flavour. A small amount of porcini goes a very long way and just a couple of small handfuls transform this simple cream sauce into something extra special! Porcini are delicious in all kinds of Italian recipes, such as risotto, broths and soups and sauces.

I love making this dish on busy weeknights when I don’t have the energy or time to cook something extravagant for dinner because it takes hardly any time at all to prepare.

The recipe serves 4 very hungry people or 6 for a lighter meal or starter portion. It’s rich, comforting and perfect meal for all seasons! Just make sure you cook your pasta until it’s al dente (it should have bite and be slightly firm) and don’t forget to serve the dish with lots of freshly grated Parmesan and chopped parsley.

(Serves 4-6)

Ingredients:

400-500g dried spaghetti or any other pasta shape

Knob of butter

Good drizzle of olive oil

1 small shallot or onion, finely diced

1-2 cloves of garlic, minced

25g dried porcini mushrooms

300ml double cream

Salt and black pepper, to taste

Method:

  1. Place the dried porcini in a small bowl and pour over 200ml of boiling water. Allow them to rehydrate for 5 minutes.
  2. Cook your pasta according to the packet instructions.
  3. Heat the butter and oil in a large frying pan or saucepan. Sauté the diced shallot/onion and garlic until it’s soft and has become transparent.
  4. Drain the porcini from the mushroom stock and set the liquid aside. Finely chop the drained porcini and add to the pan. Add the mushroom stock and simmer for 1-2 minutes until the stock has slightly reduced.
  5. Turn the heat down to low and add the cream. Allow the cream to simmer for a few minutes until it has thickened. Finally, add the drained pasta to sauce and toss to coat. At this point I like to toss through a nice handful of grated Parmesan. It adds gorgeous salty flavour! Serve immediately.

Recipe Notes:

  • For my original recipe posted in March 2014 I used homemade pasta, however dried or fresh pasta can be used.
  • I recommend cooking the pasta until it’s al dente, so a few minutes less than the packet instructions advise.

DSC06404

 Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

 

 

Baking · Bread · Breakfast

Lemon Sticky Buns

Sticky Lemon Sticky Buns. These soft and fluffy buns are filled with a lemon sugar butter filling and then drizzled with a simple lemon sugar icing. 

DSC07096

Lemon sticky buns are my idea of the perfect weekend breakfast. What’s not to just love about a soft, buttery bun bursting with tangy lemony flavour and drizzled with sticky lemon icing? As much as I like cinnamon rolls, these lemon sticky buns will always be my top pick.

Making the dough is really simple and straightforward. Mix together flour, sugar, yeast, lemon zest and softened butter. When mixed through add the wet ingredients (warm milk and an egg) and knead until soft and elasticated. Leave the dough in a bowl, cover it and then allow to rise until doubled in size.

Once the dough has risen fully, roll it out and spread with homemade lemon sugar butter and then roll up and cut into the rolls. Place in a buttered dish and allow to rise again until joined up. Then all that’s left to do bake the buns until they’re nicely golden!

DSC07126

Your kitchen will be filled with the most gorgeous fragrant lemony aroma! As soon as these buns leave the oven you will be dying to dig in and try one straight away!

But, hold on as the best part comes next. The glaze is sweet, sticky and packed with zingy lemon flavour. Sprinkle with extra lemon zest if you like and enjoy! You won’t be able to resist these! If you like lemon desserts then this recipe is one for you to try.

DSC07098

(Makes 12)

Ingredients:

Dough:

500g strong white bread flour, plus extra for rolling

14g fast action dried yeast ( 2 x 7g packets)

55g caster sugar

85g unsalted butter, softened at room temperature

250ml milk, warmed gently

1 large free-range egg, at room temperature

Zest from 1 large unwaxed lemon

Lemon Butter Filling:

45g unsalted butter, softened at room temp

75g caster sugar

1 large unwaxed lemon, zested

Lemon Icing:

Juice of 1 large unwaxed lemon and zest for decoration

200-250g icing sugar, sifted

Method:

1. To make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until it’s doubled in size.

2. To make the lemon filling: Roll the dough out on a flour surface to roughly 20cm x 50cm. Then for the filling melt the butter gently, then add the sugar and stir to dissolve. Add the zest and then brush this mixture all over the rolled out dough. Roll the dough up  from one of the longest sides. Then divide into 12 equally sized rolls. Now lightly grease a large baking dish with a little butter. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for 45 minutes or until they’ve joined up and doubled in size.

3.To bake: Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Bake the buns for 20-25 minutes, until they’re lightly golden. They may need a few minutes longer in different ovens and should sound hollow when tapped. Allow to cool completely to room temperature in the baking dish. For the icing, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle all over the baked buns. Finish with extra lemon zest before allowing the icing to set. Buns will store in an airtight container for up to 3 days.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Bread · Light Lunches · Vegetarian Recipes

Cheddar Chive Soda Bread

Want to make homemade bread in under an hour and without any kneading/rising involved or a bread machine in sight? If so, you’re in for a treat because I’m sharing my recipe for a super easy and tasty savoury quick bread. I love making homemade bread, but it always takes so long and I tend to get quite impatient waiting for the dough to rise. This is why I thought I would share this amazing recipe I recently found which doesn’t require any kneading, rising or proving. Simply add all the ingredients into a bowl, mix, bake and then dig in whilst the bread is still gloriously warm and toasted!

cheddar chive bread

Soda bread filled with creamy, mature Cheddar cheese and fragrant chives. This is one of the easiest and quickest bread recipes you’ll ever bake!

My taste testers loved the mix of flavours in this bread. This tasty bread combines oozy mature Cheddar cheese in each bite with a mellow hint of flavour from fresh chives. I can’t wait to make this bread again and I will definitely be making and packing it up for picnics in the summer but I am sure it would be fantastic toasted and served with a bowl of soup in the winter months.

Ingredients:

400g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

125g mature Cheddar cheese, grated

Bunch/large handful of fresh chives, finely chopped

300ml buttermilk (instead of buttermilk you can use 200g of yoghurt mixed with 100ml of milk)

Topping:

1 tablespoon milk, for glazing

50g mature Cheddar cheese, grated

Method:

1. Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Lightly dust a large baking tray with flour and set aside.

2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.  Now mix in the cayenne pepper, grated cheese and chopped chives. Make a well in the centre and add the buttermilk (or yoghurt/milk mixture) and bring the ingredients together into a clean ball – add little extra milk if needed.

3. Shape the dough into an 18cm round and put on the prepared baking tray. Mark the dough into quarters, cutting almost all the way through. Brush the top with a tablespoon of milk and sprinkle with the additional grated cheese.

4. Bake the bread for 35-40 minutes until the bread is crisp and sounds hollow. Cool the bread on a wire rack for at least 30 minutes before slicing.

5. Bread will store at room temperature in a bread bag or airtight container for up to 3 days.

cheddar chive quick bread

This bread is best eaten on the day of baking spread with butter

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Bread

French Baguettes

I think it’s really important to have some good, traditional recipes in your baking repertoire. I love classic French Baguettes – just like the ones you’d find in a Parisian boulangerie. They’re crispy, crunchy and delicious slathered in loads of butter. Tasty and simple recipes are always more appealing to me, and the reason I decided to make homemade baguettes because making your own bread is great fun and it is really easy too. If you’re looking for a classic, crisp French baguette look no further and give this recipe a go, I was totally blown away by how good these tasted!

DSC08817

baguettes 2

Ingredients:

1/2 tsp fast-action dried yeast

250g (2 cup + 2 tbsp) strong white bread flour

30g unsalted butter, cut into small cubes

1/2 tsp of salt

150ml (2/3 cup) warm water

Method:

1. Place the flour, salt, yeast and butter in a food mixer with a dough hook attached. Mix until the butter is all combined. Add the water and knead on low speed until the dough starts to come together. Then knead on low-medium speed for a further 5 minutes – you can alternatively knead the dough by hand. Once the dough has been kneaded, place it in a lightly oiled large bowl , cover and leave somewhere warm to rise for 2 hours.

2. Then take the dough out and divide into 3 equally sized pieces of dough. Lightly roll out into the traditional baguette shape on a lightly floured surface.

3. Take your baguette pan and shape the baguettes into each mould and place on a baking tray. Put somewhere warm until doubled in size.

4. Once the dough has doubled in size, preheat the oven to 200°C/400°F/Gas Mark 6. Fill a deep baking tray with some boiling water (about 2-3 inches worth of water) and place at the bottom of your oven. Before baking, slash the top of each baguette three times diagonally across. Bake for 30 minutes exactly until the crust is all nice, crispy and coloured. Allow to cool completely and then slice and enjoy anyway you like!

DSC08842

 

Enjoy the recipe!

jess

Baking · Cakes · Chocolate

4-Layer Chocolate Fudge Cake with Salted Caramel Buttercream

This week I’m showing you how to make this ultimate layer cake with chocolate and salted caramel. I planned this recipe out and I’ve only just finally got round to baking it. The cake consists of 4 tiers of chocolate fudge cake layered with salted caramel buttercream. Make for special occasions such as birthday’s or just as a weekend treat and it will go down a treat.

Chocolate Fudge Cake with Salted Caramel Buttercream Frosting

cake mix

Ingredients:

Chocolate Fudge Cake –

210g (1 and 3/4 cups) plain flour (all purpose)

400g (2 cups) caster sugar

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon baking powder

1 teaspoon salt

(3/4 cup) good-quality cocoa powder

2 medium free-range eggs

240ml (1 cup) buttermilk

120ml (1/2 cup) vegetable oil

240ml (1 cup) hot coffee

Salted Caramel Buttercream –

150g unsalted butter, softened at room temperature

300g icing sugar, sifted

Large pinch sea salt

1 x 397g (14 ounce) can readymade caramel or dulce de leche

Method:

1. To make the cake: Preheat your oven to . Line two 8 or 9-inch inch cake tins with some baking parchment and grease the sides with butter. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon until combined.

2. Now add the eggs, buttermilk, oil and the coffee. Whisk until all the ingredients are well combined and they are no lumps in the batter.

3. Distribute the cake mix into the tins and then bake for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked, allow to cool in tins for 30 minutes then remove from tins and leave to cool completely on a wire rack.

4. To make the buttercream: In the bowl of an electric stand mixer, add the butter, the icing sugar and the vanilla. Whisk on low speed for until the mixture comes together, then gradually turn the speed up to medium and whisk for 5 minutes until the buttercream is very pale and light in colour. Then gently fold in the caramel and salt.

5. To assemble the cake: Cut each half into half again- so you have four layers of cake. Place one layer of cake down on a cake stand. Spread about a heaped tablespoon of the buttercream on and spread over. Then top with another layer of cake, spread with buttercream. Repeat this step with the other 2 layers of cake. Then spread a nice layer of the buttercream over the top of the cake. Then I topped the cake with some delicious chocolate caramel pieces.

constructing the cake

cake cara choc

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext 

Baking · Biscuits and Cookies

Cheddar Star Biscuits

Cheesy spicy biscuits make a tasty canapé to serve at Christmas parties or on a cheese board. Kids and adults alike will enjoy making these!

These cheesy biscuits are buttery and rich, they have a beautifully flaky texture and every bite is packed with flavour from mature Cheddar, English mustard and cayenne pepper. These biscuits have a pleasant kick of heat from cayenne pepper, if you’re not a fan of spicy food then you can leave it out. They take no time at all to make and you can cut them into any shape you like. Just watch these disappear!

Ingredients:

140g plain/all-purpose flour

60g salted or unsalted butter, chilled and cut into small cubes

½ teaspoon salt

¼ teaspoon cayenne pepper

110g extra mature Cheddar, finely grated

1 large free-range egg yolk

2 teaspoons English or Dijon mustard

Method:

  1. Weigh the flour out into a large mixing bowl. Add the cubed butter and using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs.
  2. Add the salt and cayenne and mix through. Now add the grated cheese and mix again until combined.
  3. Add the egg yolk along with the mustard and gently mix until a ball of dough forms. Cover the dough in clingfilm and leave to rest in the fridge for 30 minutes. Preheat oven to 180ºC / 160°C Fan / 350ºF / Gas Mark 4.
  4. Once the dough has chilled for half an hour, lightly dust a work surface with flour. Roll the dough out until it’s roughly 1/8 inch thick.
  5. Using any shaped cutter you like cut out pieces of the dough and place on a 1-2 large non-stick baking trays. Bake for 12-15 minutes until the biscuits are golden. Once they’ve finished baking, remove from the oven and leave to cool on the tray for a few minutes. Carefully transport to a wire rack to finish cooling completely. Biscuits will store in an airtight container for up to 3 days.

Recipe Notes:

  • You can use a mix of different cheese in this recipe, if you want use half Cheddar and half Parmesan or similar vegetarian hard cheese alternative.
  • Try your best to handle the dough as little as you can, over handling will develop the gluten in your dough and will make it tough – something you don’t want to happen as you want the biscuits to be flaky and light.
  • I used this set of useful conversion tables to convert the measurements in this recipe.

cheddar star biscuits recipe

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Cakes · Chocolate · Cupcakes

Terry’s Chocolate Orange Cupcakes

Chocolate chip cupcakes with orange zest topped with chocolate orange buttercream. Zesty, chocolatey and the perfect treat anytime! 

These cupcakes are one of my favourite bakes on the blog. They are by far one of the most popular recipes with my readers and they always get rave reviews! What I love most about this chocolate orange buttercream is that it suits two varieties of cupcakes, my choice for you is a beautifully simple vanilla cupcake filled with fresh orange zest and chips/chunks of dark or milk chocolate. Or you can sit this luscious buttercream atop a classic chocolate cupcake, with it’s glorious fudgy texture and rich dark chocolate flavour. I’ve made this buttercream and used to decorate both types of cupcakes I described above, so pick whichever one you like!

If you love the chocolate orange combo then this cupcake recipe is for you! Rich and buttery cupcakes exploding with tangy orange zest, creamy milk chocolate chips and vanilla. After baking the cupcakes are decorated with a gorgeous (and pretty addictive!) chocolate orange buttercream, which I could happily devour by the spoonful. The batter is like the cupcake version of cookie dough!

The recipe all starts with an easy cupcake batter. I use a trusty sponge cupcake batter which I have made ever since I started baking. The only change I’ve made is I like to milk chocolate chips or chunks along with orange zest to the mix. They give the cupcakes are beautiful zesty and gooey chocolatey flavour in each bite. But if you’re a chocoholic, you can try this recipe using my chocolate fudge cupcakes.

Decorate these amazing cupcake anyway you like! I love topping each cupcake with a chocolate orange segment as a finishing touch and festive sprinkles.

(Makes 12)

Ingredients:

Cupcakes:

150g unsalted butter, softened

150g caster sugar

1 teaspoon vanilla extract

3 large free-range eggs, at room temperature

1 large orange, zested

100g milk chocolate chips or chunks

150g self-raising flour, sifted – or the same amount of flour + 2 teaspoons of baking powder

2-3 tablespoons milk

Chocolate Orange Buttercream:

150g butter, softened

250g-300g icing sugar, sifted

1 teaspoon vanilla extract

157g orange flavoured chocolate, melted and cooled slightly (this is one whole chocolate orange)

2-3 tablespoons double cream or milk

Method:

1. Preheat your oven to 180°C / 350°F / 160 Fan / Gas Mark 4. Line a 12-hole cupcake tin with paper cases.

2. To make the cupcakes: In a large mixing bowl, combine the softened butter, sugar and vanilla. Cream until really light and fluffy. Add the eggs one by one and beat to combine. Toss the chocolate chips/chunks in about a tablespoon of the flour and mix – this will stop the chocolate chips sinking to the bottom of the cupcakes. Add the flour, and chocolate along with the orange zest and mix to combine. Adjust the consistency of the batter with milk.

3. Scoop the cupcake batter into the paper cases and then bake in the oven for 18-20 minutes or until a cake tester comes out clean. Once cooked all the way through, allow to cool in the tins for 5 minutes or until they’re cool enough to touch, then transport to a wire rack to cool completely.

4. To make the buttercream: Melt the chocolate in advance and leave to cool very slightly. In a stand mixer beat the butter, icing and vanilla together on medium to high speed for 5-7 minutes until light and creamy. Add the melted chocolate along with the cream and mix until combined.

5. Put the buttercream into a piping bag fitted with your favourite nozzle. Pipe the buttercream onto each cupcake, then decorate as desired.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Biscuits and Cookies · Cheesecake · No-Bake

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! 

DSC06145

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!

DSC06180

DSC06211

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.

DSC06230

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.

DSC06191

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext