Chocolate Chip Peanut Butter Cheesecake!

I’m not one to blow my own trumpet – but sometimes you just have to right?! πŸ™‚ I am a HUGE peanut butter fan – my daily snack in work is sliced up apples covered in the stuff. I’d been … Continue reading

Utterly Amazing Carrot Cake!

When oh when will I be able to buy a bag of freshly grated carrots?! I ADORE carrot cake but grating 300g of them for this cake is painful 😦 It doesn’t discourage me though, this is a fab, moist … Continue reading

Tooooooo Tasty Toblerone Cheesecake


I REALLY need to invest in a food processor soon – it’s either that or I run the risk of being evicted from my apartment due to the noise complaints. Yet again, it was cheesecake day, so I spent a while with sandwich bags full of digestives and a rolling pin…. add lots of banging into the mix and I’d say I had some unhappy neighbours! I wasn’t too happy myself when the sandwich bag split and there were biscuit crumbs everywhere, grrrrrr…..Aldi sandwich bags 😦

I’ll throw a food processor onto my list of things I need to buy but don’t have the cash for as I’m still in “make-up obsessed” mode and spending all my spare dosh on eyeshadow and lipstick πŸ™‚

This week I was heading over to a friend’s place for lunch. This is the coffee cake friend – you know, the one who makes an absolute feast every time I show up! I wanted to make a nice desert but was pretty pushed for time (busy lady this week!!) When I need a quick and easy treat I usually go for cheesecake, the no bake ones… total lazy mode here πŸ™‚ So Toblerone cheesecake it was…..I frickin looooooove Toblerone, big triangle chunks of Swiss chocolate with nougat, drool. You know the massive ones you get from Duty Free on the way back from hols….well I usually pick up a couple to bring into work on the Monday – let’s just say they don’t usually make it into work (Savage?? Me? Never!) πŸ™‚

This is the quickest thing to make, I went home at lunch and had it done and chilling in the fridge in about 20 mins. Made that bit quicker if you have a food processor to blitz the digestives instead of attacking them with a rolling pin like me. You’ll need a loose bottomed / springform tin.

Ingredients List
400g pack of digestives
150g butter

About 300g Toblerone… that’s about 3/4 of a large one. Keep 2 chunks for grating over the top – you know you’re gonna eat the rest!
400g full fat cream cheese (use low fat if you must but drain off any excess water or it’ll be a runny mess!)
250ml double cream

1. If you have a food processor, blitz the digestives in that. If not, beat the hell outta them with a rolling pin till they are a fine crumb.

2. Melt the butter in the microwave and in a large bowl combine the biscuit mix and butter. Mix it really well so there’s no parts of biscuit that have no butter. Put it in your springform tin and flatten down with the back of a spoon. Throw it in the fridge to chill while you make the topping.

biscuit mix

3. Drain off any excess water from your packs of cream cheese and empty them out into a mixing bowl. Beat the cheese to loosen it up a bit. Pour in the double cream and whisk until it’s stiff. Electric whisk all the way here – your arm will be falling off if you’ve gotta do it with a fork.

4. Break up the Toblerone and melt it in the microwave in short bursts – and don’t let it burn, ya hear me, burnt nougat bits are not good! Mix the melted chocolate well then pour in into the cream & cheese. Give this a good mix, it’ll take a while to get it fully combined especially if you’ve got the mixture nice and thick. So keep mixing away then turn it out on top of the biscuit base and smooth out with the back of a spoon.


5. Back into the fridge for a couple of hours to chill then grate your 2 leftover chunks over the top, cut up and Ta Da… ready to serve, looking something like this chunk of yumminess!


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Red Velvet Cake


If there’s one thing that American’s like it’s their red velvet cakes and cupcakes! I was in NYC last year and paid one too many visits to the Magnolia Bakery, I swear to God that place is my idea of heaven….. I couldn’t tell you how many cupcakes I polished off over my few days there πŸ™‚ One of my faves was their red velvet cupcakes.

Now I won’t lie and pretend my creation was anywhere near as good but for my first attempt this weekend my cake didn’t turn out too bad. I only had the liquid red food colouring and not the paste and I reckon that was part of the reason it wasn’t really as red as I would have liked, must remember to pick up some red paste soon.

There are lots of different variations of recipe for this cake, some with vegetable oil, some with sour cream or greek yoghurt and I’ve heard of some using beetroot to add the colour…. I went for the simplest one I could find πŸ™‚

I LOVE the cream cheese icing. It’s taken me ages to get the consistency right, any recipes I’ve made before that use cream cheese icing, I’ve been left with runny icing that won’t set at all…. so I just messed around with the ratios of the cheese and icing sugar and this time it seems to have worked at 2:1. I always go for full fat cream cheese for this icing, I just think it stops it being too runny.

So anyway – on we go to the cake!

Ingredients List

120g (4 ΒΌ oz) butter
300g (11 oz) caster sugar
2 large eggs
300g plain flour sieved
225ml (8 fl oz) buttermilk
1/4 tsp sea salt
1 tsp vanilla extract
20g (3/4 oz) cocoa powder sieved
about 1/2 tsp red food colour paste
1 tbsp white wine vinegar
1 tsp bicarbonate of soda

400g full fat cream cheese / Philadelphia
800g Icing Sugar
tsp vanilla extract

1. Preheat the oven to 190C/170C fan/gas 5. Butter 3 sandwich tins and line the bases with baking / greaseproof paper. I use these cheapo ones from Argos:

2. Beat the butter and caster sugar together for until well mixed. Add the eggs one at a time, beating after adding each one. Β Β Β Β 

3. Now add the flour in three goes, alternating it with the buttermilk.

4. Add the salt, vanilla extract and cocoa powder. Start to add the red food colouring until the mixture is a dusky red. If you are gonna use the liquid colouring like I did you’ll need quite a bit.. just keep adding a teaspoon at a time and mixing in.

5. In a small bowl, mix together the vinegar and bicarbonate of soda. It will fizz up a little bit. Add to the batter and mix.

6. Divide the cake mixture evenly between the tins, you don’t have to be 100% accurate here, just roughly the same amount in each tin.


7. Bake the cakes for 25-30 minutes until firm when pressed in the centre.

8. Take them out of the oven and allow to cool for about 10 minutes then turn out onto a rack, remove the paper and leave to cool fully for about half an hour at least before icing.

Onto the icing… easiest icing ever to make.

9. Drain of any excess water from the packs of cream cheese then turn the cheese out into your mixing bowl. Sieve in the icing sugar in about 3 goes mixing it in well each time with a fork. You HAVE to sieve it in, no being lazy and just pouring it in or it’ll be a mess. Also try not to overwork the mixture as it makes it go runny if you are beating it for too long. If the icing is a bit runny just fridge it for half an hour or so to stiffen it up a bit again and then ice the cake.


10. Layer up the cake with a load of icing between each layer and then loooooooads poured over the top and let it drip down the sides. Oh this is so yummy, I want some now! Leave it to set for a while then eat till your heart’s content πŸ™‚


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Raspberry and Chocolate Cheesecake

top of cake

It’s cheese and biscuit – in a cake…. what’s not to love?! I’m definitely a cheesecake fan. They’re simple to make, pretty cheap and also a great thing to bring along to someone’s house if they’re doing dinner or something. The only cheesecake I’ve come across that I don’t like is Bailey’s cheesecake. CAN. NOT. BEAR. IT! Which is strange really because booze and cake are two of my fave things… but I’m just not into that combo.

This weekend I made a raspberry and chocolate cheesecake. It was pretty tasty (if I do say so myself!) and made in no time. So if you fancy a Sunday treat today try this!

The tin I use isn’t the typical springform cheesecake tin. It’s got a smaller diameter and is higher around the sides as I like my cheesecakes to be thick instead of flatter but with a bigger base.

Ingredients List

For the base (I like a really thick base, hence the full pack of bikkies!)
400g digestives
200g butter

I change this up sometimes… ginger nuts are nice in the base too so sometimes IΒ do half and half (ginger nuts take bloody ages to bash up with the rolling pin though as they’re much harder!) Sometimes I throw in some demerara sugar if I have it, just give a bit of crunch to the base.

For the topping
400g cream cheese (Philly or the Lidl or Aldi brand work just as well. You can use the light version if you want to, just make sure to drain off the excess water that tends to be in the pack)
250ml Double cream
150g Icing sugar
150g Raspberries (more if you like lots of fruit in the cake – I don’t!)
200g milk chocolate (use dark if you prefer)

1. First off… if you have a food processor this will be easy. Throw in the biscuits and blitz them to death. I’m too busy spending any spare money on make up to buy one,Β so I do this the hard way by throwing them into sandwich bags and getting the rolling pin and beating the life out of them that way. Takes a while and I’m sure my neighbours hate cheesecake day in my apartment but it does the job just as well.

2. Melt the butter in the microwave and in a mixing bowl mix together the biscuit andΒ  butter. Then put the mix into the tin and flatten down with the back of a spoon. Throw this into the fridge to cool and set a bit while you make the topping.

biscuit mix

3. In your mixing bowl beat the cream cheese and cream together. Easiest way is to use an electric whisk but using a fork will do the job too…. just take some elbow grease and more time! Beat until the mix gets quite stiff. I’ve made so many cheesecakes and not beat it enough and then you end up having your fridge at the coldest setting to make the topping set right and then the base is like a rock hard block that you can barely get your spoon through when eating … best to just spend a bit longer beating the cheese and cream together in the first place! πŸ™‚ Sieve in the icing sugar (don’t just pour straight from the pack!!) and mix with a spoon.

4. Add in the raspberries and mix through. Now melt 160g of the chocolate – keep about 40g back for drizzling over the top. Like I said in the brownie post, I don’t melt chocolate the “proper” way, I just microwave it. Here’s the jazz on that – copy and pasted from the Brownie recipe!

I just get a large microwavable bowl, break all the choc in and microwave for about 90 seconds. Take out and mix it around then put it back in for about 25 seconds at a time. Now the correct way to do it! Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth…

Just microwave it – lots easier!!

5. Mix the chocolate through the cream cheese mix quickly and pour the mix on top of the chilled biscuit base.

6. Melt the last 40g of choc and with a teaspoon, drizzle it over the top.

raspberry mix

Put the cake into the fridge to set for a few hours and then voila – it’s done.

top image of slice and cake

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