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Cheesecake

Dairy Free, Breakfast, Egg free, Snacks, Veggie

Minty Marrow Fritters

Written by on August 30, 2022
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Easy hot & sour salad

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Banana protein brownies

Written by on June 5, 2019
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Cakes and Bakes

Protein brownies

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Easter sundae

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June 2, 2016

Double chocolate orange pressure cooker cheesecake

Pressure Cooker, Cakes and Bakes, Puddings, Tarts and Pies Comments Off on Double chocolate orange pressure cooker cheesecake
pressure cooker cheesecake

Pressure cooker cheesecake? Yes, yes and yes.

Now I know pressure cookers generally are used for making stews and other such savoury items, but time has moved on. (Obviously they are still excellent for hot pots and curries etc). I want you to consider for a second the prospect of a really creamy, perfectly cooked baked cheesecake without the 4 hour faff. Ladies and gentlemen, I introduce you to…. (drum roll) pressure cooker cheesecake. Not only that, I made this particular one the chocolate variety. Because I am nice like that. READ MORE

March 21, 2016

Baked Cheesecake Bramley Apples

Puddings Comments Off on Baked Cheesecake Bramley Apples

Almost everyone I’ve spoken to about baked Bramley apples smiles, sighs and looks all misty eyed. They recount childhood memories of melt in the mouth stuffed Bramleys served sometimes plain, or with cream, maybe ice-cream or even custard.

It’s not surprising. The British grown Bramley has been the best apple to cook with for over 200 years; it’s higher malic acid content and lower sugar levels produce a stronger tangier tasting apple after cooking, with a melt in the mouth moist texture. READ MORE

April 1, 2015

Cadbury Crème Egg cheesecake

Cakes and Bakes, Easter, More, Puddings Comments Off on Cadbury Crème Egg cheesecake

Well it wouldn’t be Easter without a Cadbury Crème Egg recipe. I’ve given you Cadbury Crème Egg mess and of course Cadbury Crème Egg chocolate flapjack in the past, but this time it’s the turn of the unbaked cheesecake. This is easy, assemble ahead stuff. It’s all the better for longer chilling in the fridge so make the day before if you can.

Have a wonderful Easter!

I made a lovely video with the Scoff folks to show how to make this Crème Egg cheesecake. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.

Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets.

One year ago: Carrot & almond layer cake and Pecan & hazelnut granola and Banana & toffee muffins and Lemon drizzle loaf

Two years ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge

Three years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits

Four years ago: Mutter paneer and Hot cross biscotti

Crème egg cheesecake

Ingredients:

For the base:

  • 125g digestive biscuits (about 8), crushed
  • 75g butter, melted
  • 1 tbsp caster sugar
  • 75g dark chocolate chips

For the cheesecake:

  • 350g cream cheese, softened
  • 85g icing sugar
  • 1 tbsp vanilla extract
  • 300mls double cream, whipped to stiff peaks
  • 5 Cadbury crème eggs, cut into 6 pieces each

For the top layer:

  • 150g milk chocolate
  • 1 tbsp olive oil
  • 89g bag mini Cadbury crème eggs

Grease and line a 20cm springform tin with clingfilm – this is important as it makes it much easier to remove later. Mix the biscuits, melted butter and sugar together (you can use a food processor if you wish), stir in the chocolate chips and press into the tin using the back of a metal spoon. Chill in the fridge for 10 minutes.

To make the cheesecake layer, beat the cream cheese, icing sugar and vanilla extract in a stand mixer, with an electric handheld mixer or with a wooden spoon until combined. Then gently fold through the whipped double cream with a large metal spoon. Spoon a third onto your chilled biscuit base, then add half of the crème egg pieces, add another third, then the rest of the crème egg pieces and then the last third of the cheesecake mixture. Smooth until flatish and pop back in the fridge for 1 hour.

Melt the chocolate in short bursts in the microwave or over a bain marie then add the oil, stirring well. Pour over the top of the cheesecake and add the mini crème eggs to the top. Chill for another 2 hours.

To serve gently remove the springform tin and unpeel from the clingfilm. Cut into slices using a knife dipped in hot water for clean cuts, though beware this dessert is messy when served. Gobble it up quickly!

November 26, 2014

Lemon cheesecake traybake

Cakes and Bakes, Puddings, Tarts and Pies Comments Off on Lemon cheesecake traybake

Look, I know Christmas is coming and all that, but just for a day, maybe even a few days (depends how long these last) I think we should stop and appreciate something that isn’t overly spiked with cinnamon, ginger, cloves or nutmeg. I know that might seem controversial what with stir up Sunday just having passed, but hey, let’s try and eat something that tastes of sunshine and summer. If you just can’t do it then have a crack at my Father Christmas’ Cheesecake recipe instead.

More recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.

One year ago:  Chocolate hazelnut truffles and a Delicious microwave Christmas pud

Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Lemon drizzle secrets

Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and  Ginger cake with gingerbread Christmas cottage and Bonfire night treacle toffee and My festive take on cheesecake

Four years ago: Moonuts (forget cronuts… these are fab and much easier), Cheese biscuits and Parsnip soup and a Steamed cherry and pecan pudding

Ingredients:

  • 125g digestive biscuits
  • 35g butter, melted
  • 250g cream cheese (full fat)
  • 80g Greek yoghurt (I used fat free but can use full fat)
  • 150g sour cream
  • 100g castor sugar
  • 10g cornflour
  • Zest of 1 lemon
  • 2 large eggs, at room temperature

Grease and line 20 x 20cm tin, preheat the oven to 160c/gas 3. Crush the biscuits (in a bag with a rolling pin or in a food processor) and mix with the melted butter. Press into the tin. Whisk together the cream cheese, Greek yoghurt, sour cream, castor sugar, cornflour, zest and eggs until really smooth, using either a handheld whisk or a handheld mixer/whisk attachment in stand mixer. Pour over the biscuit base. Bake for about 35 mins until the sides are puffed up and risen but there’s still a wobble in the centre. Cool in the tin and then chill in the fridge. Please note that if you use a smaller or larger tin the bake time will vary. The larger the tin the shorter the bake as cheesecake topping thinner.

P.S. To sign up for my free monthly newsletter just click here. It has a baking SOS, recommendations on bits of kit I can’t live without, my kitchen catastrophe of the month, a sneak preview of a recipe coming up on this blog and a letter from me telling you what I’ve been up to. Remember to check your inbox for a confirmation email and also to add my email recipesfromanormalmum@gmail.com to your contacts. Otherwise I could go to spam.

November 4, 2014

Caramac & ginger cheesecake

Cakes and Bakes 5 Replies

I am never happy. No, I don’t mean I’m a depressive. I think I was depressed for about 2 months back in 1999, but other than that have been lucky on that front. I’m just never happy with my lot. I have this constant suspicion I am missing out on things. I have to try everything once. It’s a recipe for disaster. Like poor impulse control in infants.

So I worked in advertising for a while. And that was okay. Except I did it for so long that I felt like I was missing out on all the other things in the world I might try my hand at. So I started to become obsessed with Life After Advertising and what I might reinvent myself as. So I have a whole folder dedicated to the frozen baby food business idea I had. I have had serious chats with myself about making wedding cakes for a living. I also have the branding and name of a cafe I want to open. One day I want to write a crime novel. Oh and I also want a little wedding dress shop, despite being utterly dyslexic with a needle and thread.

Because, let’s be honest, every wedding dress shop I have ever been to (except for Harrods but we can’t count that as we all know everyone just books an appointment there to drink champagne and try on ridiculous Downtown Abbey style dresses) has been run by Grand Dames who hate people with budgets under £1000 and wear a lot of orange make up. I was going to run a super friendly wedding dress shop that embraced brides who wanted an unconventional dress and gave away free flowing fizz with fittings, and made brides like their backsides and boobs rather than suggest they lose a few pounds before the big day. My wedding dress shop would of course be commercially unsuccessful from champagne losses, but I’d leave an awful lot of women with sky-high self-esteem in my wake. That would be my legacy.

Sometimes it’s good to try on your dreams for size. Maybe work experience in a wedding dress shop might cure me. Or a stint waitressing again to stop these mad cafe proprietor dreams. And making wedding cakes for a living? I briefly thought at some point my perfectionist streak might enjoy such a job. I ‘did’ my first wedding cake this weekend and found it all a bit stressful. The bride was of course wonderful. The type of woman who would laugh if I dropped the cake on the gravel drive 10 minutes before I Do. All the pressure was of my own making. I so wanted it to be perfect. And it was okay, well, as good as I was ever going to get it. I’ve dipped my toe into the wedding cake world and though fun, it’ll be my only foray. I’m thinking the future might be in cheesecakes… have I told you about my idea for a cheesecake shop…?

Lots more recipes like the one below in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.

One year ago:  Chocolate hazelnut truffles and a Delicious microwave Christmas pud

Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Lemon drizzle secrets

Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and  Ginger cake with gingerbread Christmas cottage and Bonfire night treacle toffee and My festive take on cheesecake

Four years ago: Moonuts (forget cronuts… these are fab and much easier), Cheese biscuits and Parsnip soup and a Steamed cherry and pecan pudding

Ingredients:

  • 125g ginger nut biscuits
  • 35g butter, melted
  • 250g cream cheese (full fat)
  • 80g Greek yoghurt (I used fat free, but can use full fat)
  • 150g sour cream
  • 100g castor sugar
  • 10g cornflour
  • 1tsp ground ginger
  • 2 large eggs, at room temperature
  • 3 x 30g bars of Caramac, melted

Grease and line a 20 x 20cm tin, preheat the oven to 160°c/gas mark . Crush the ginger nuts (in a bag with a rolling pin or in a food processor) and mix with the melted butter. Press into the tin. Whisk together the cream cheese, Greek yoghurt, sour cream, castor sugar, cornflour, ground ginger and eggs until really smooth, using either a handheld whisk or a handheld mixer/whisk attachment in a stand mixer.

Pour over the biscuit base and swirl 3 x 30g melted Caramac bars over top. (NB: The Caramac will set immediately). Bake for about 35 mins until the sides are puffed up and risen but there’s still a wobble in the centre. Cool in the tin and then chill in the fridge.

Please note that if you use a smaller or larger tin the bake time will vary. The larger the tin the shorter the bake as the cheesecake topping will be thinner.

P.S. To sign up for my free monthly newsletter just click here. It has a baking SOS, recommendations on bits of kit I can’t live without, my kitchen catastrophe of the month, a sneak preview of a recipe coming up on this blog and a letter from me telling you what I’ve been up to. Remember to check your inbox for a confirmation email and also to add my email recipesfromanormalmum@gmail.com to your contacts. Otherwise I could go to spam.

October 13, 2012

Cheatscake

Biscuits, Christmas, Snacks 4 Replies

This is easy but oh so satisfying. I always seem to have leftover cheesecake topping. My tins can’t be big enough. In the past I have, shock horror, either thrown it away (!) or made a kind of baseless cheesecake in old Gu pots. Deeply disappointing to find no biscuit under your cheese in my opinion.

Here’s how to use up leftover cheesecake topping like this one. Just chill it in the fridge, covered up, for about 30 minutes. Then spoon onto the top of digestive  biscuits and bake at 190C for about 4 minutes until the top has set but there’s no browning. (Mr B and I disagree regarding which way up the biscuit should be. I say writing side up, he says writing side down.)

Then either eat warm or chill and serve to guests. These will be making an appearance at the annual Bell Christmas party along with our veggie samosas. Easy peasy.

Holly Bell
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off. I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them... [Read more]

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P.S. To sign up for my free monthly newsletter just click here. It has a baking SOS, recommendations on bits of kit I can’t live without, my kitchen catastrophe of the month, a sneak preview of a recipe coming up on this blog and a letter from me telling you what I’ve been up to.

Remember to check your inbox for a confirmation email and also to add my email recipesfromanormalmum@gmail.com to your contacts. Otherwise I could go to spam.