Thursday, 5 November 2015

Biscoff Peanut Butter Oreo Cheesecake

Calling all Biscoff and peanut butter lovers! This recipe is perfect for you!


Serves 12
Ingredients 
200 grams digestive biscuits crushed (you can use Lotus Biscoff or Oreos if you prefer)
80 grams unsalted butter (melted)
360 grams philadelphia cream cheese (full fat)
300 ml double cream or whipping cream (lightly whipped)
1 jar (380-400g) of Biscoff biscuit spread, original or crunchy
2  1/2 tablespoons of cold water
2  1/2 teaspoons of gelatin
1-2 packets of peanut butter Oreos
Extra cream for decorating (optional) 


  • Lightly grease a 8 inch springfoam tin or a mousse ring with unsalted butter. Put the crushed  biscuits in a bowl. Add in the melted butter and mix till well combined. Lightly press the mixture over the greased tin evenly. Refrigerate while you make the cheesecake mixture.
  • You can use 1 or 2 packets of Oreos, up to you. Cut 12 Oreos into halves and place them in a airtight container for decoration later. Cut the rest of the Oreos into small pieces.
  • Put 2 1/2 tablespoons of cold water in a small bowl, add in the gelatin and place the bowl into a saucepan of simmering water (water bath) but make sure the water in the saucepan doesn't bubble into your bowl of gelatin. When the gelatin have dissolved, turn off heat and set aside.
  • In a large bowl whip the philadelphia cheese until smooth.
  • Add in the dissolved gelatin and mix well.
  • Add the Biscoff spread and mix till well combined.
  • In another small bowl whip the cream till soft peaks (make sure not to over whip the cream) Gently fold the cream into the cream cheese mixture till combined.
  • Depending how you want the cheesecake to look inside, you can just fold in the pieces of Oreos into the mixture and just pour the mixture onto the biscuit base. Or if you a want a neat layer of Oreos in the middle like in the picture, divide the mixture into two equal bowls. Pour one bowl of cheesecake mixture onto the biscuit base, spread and smooth it out with a angled blade pallet knife. 
  • Place the Oreos on top leaving about a centimetre away from the edge and carefully pour the other bowl of cheesecake mixture on top. Spread and smooth out the mixture evenly with a palette knife trying not to move the Oreos below.
  • Chill for 4-5 hours, ideally overnight.
  • Remove from tin. Cut into 12 pieces. Decorating with cream, Oreos and biscuit crumbs.


  • Enjoy! :) xx

    If your not a fan of Oreos you can leave them out, taste just as good :)


    Monday, 26 January 2015

    Favourite Bakes of 2014


    Made this chocolate Nutella cake for my friends birthday. I love that its a just a simple cake decorated with hundred & thousands but it looks so fun! 


    Was a little bored so went on Youtube looking at patterned Swiss rolls. My first attempted, so kept it simple with hearts and polka dots.


    Made this for my mum's birthday. A Chestnut filling chiffon cake with a layer of stripy sponge around the cake.


    This is a cake I made inspired by a lovely piece of chocolate green tea cake I had in Hong Kong. Layer of green tea cake, chocolate mousse, chocolate ganache and green tea mousse. A bit disappointed with result because the chocolate overpowered the green tea so I couldn't really taste much of the green tea flavour.


    Some pretty cupcakes made for Mother's day, love these two colours together but I always have very sore wrists after piping these but I guess its worth it when you see the finish result.
           
    Red Velvet with cream cheese frosting is always a all time favourite for me! Tried it with raspberries in the frosting in the layer cake, so lovely.


    My niece from Scotland came down to visit during the summer holidays and made these for her to try. Toblerone cheesecake, green tea swiss roll and Nutella macarons.


    Making a panda face with left over cupcake. I'm a little obsessed with pandas...


         
         Made red bean mochi and mango marshmallows for the first time, actually quite fun to make. 


    Digestive base, swiss rolls on the side filled with mango mousse made for a friends birthday.


      
    Choc-mint Christmas tree cupcakes and I love making these strawberry snowmen every Christmas, a lot of people say they are strawberry Santa's though.


    This one have got to be one of my favourite cheesecakes i've ever made! Been thinking about Neapolitan ice-cream but fancied cheesecake so made this one with a Oreo biscuit base, Nutella, white chocolate and raspberry layers.

    Short video of my bakes from 2014

    Thursday, 24 July 2014

    Afternoon Tea at the Celtic Manor (Spring Menu)

    Back in May, me and the girls decided to catch up over afternoon at The Celtic Manor. I was so happy that we were just in time to try the Spring Menu before they switched to the Summer menu. I've already tried the afternoon tea at the resort in summer 2013 and it was one of the best ones i've had in Wales, so I was hoping this years Spring menu would be just as good if not better.


    You get a choice of teas from their speciality tea selection or freshly brewed coffee. I went for a jasmine tea.

    First the finger sandwiches. Some lovely light fillings, cucumber with lemon creamcheese, honey roast ham, chicken with basil pesto mayonnaise, smoked salmon.

    I love bagels so this was definitely my favourite.

    Cakes and desserts next. As some of you might know, I love my cake and these were so impressive! A mini orange and ginger cupcake. A red berry white chocolate truffle on top of a shortbread, very creamy inside.

    This banoffee fudge cake with chocolate ganache was delicious! The sponge was so soft and fluffy and not too sweet, I could have done with a bigger piece hehe!

    Honey spiced madeleine, a little pot of apple dessert and the cappuccino pecan layer cake was also lovely, a little sweet even for my liking but loved the flavour.

    As soon as we finished the cakes, the waiter came over and asked if we were ready for our scones and we told him if we could wait at least half before they bring them over as we were all so full at this point. The scones were warm when they arrived at the table but just like last year, I found them a little over baked.



    Over all another lovely afternoon tea here at the Celtic Manor. I was especially impressed with the cakes! Definitely worth a visit if your in Wales. I'm looking forward to next week to try the Summer menu, I know its going to be just as good!

    Friday, 14 February 2014

    Afternoon Tea At Caldonian Hotel, Edinburgh

    Sorry once again for my late blog posts! I should have blogged about this afternoon tea a couple of months ago oops! December last year, I made a little trip up to Scotland to attend my lovely aunts surprise 50th birthday celebration, so this was a lovely chance to try a afternoon tea in Edinburgh town centre. My cousin have already tried the Caldonian Hotel and she did say it was lovely and that she really didn't mind paying another visit with me.


    Afternoon tea is served at stylish Peacock Alley at the heart of the hotel.

     
    The hotel have also be awarded The Tea guild Special Award of Excellence 2013!

    Starting off with my favourite, scones! Freshly baked fruit and plain scones served with clotted cream and preserves. Still warm when they arrived, lovely and soft.

    Finger sandwiches includes, honey roasted ham with onion chutney, egg and black pepper mayonnaise, cucumber with sea salt cream cheese and Scottish smoked salmon with lemon dill. Loved all the fillings especially the roasted ham with chutney, perfect size too.

    Moving onto the cakes and desserts. Such a lovely selection which includes, a Orange Lavender cake, Creamed Raspberry Financier, both cakes were soft, light and moist,. A Hazelnut & Mocha macaroon which actually tasted like a rich brownie to me but still very yummy. A Strawberry tart with a lovely creme patissiere filling. The one I was most intrigued by was the Earl Grey Shortbread Trifle, my cousin tried  one spoonful and she was not impressed, she couldn't wait for me to try it and see what I thought of it! But surprisingly, I really enjoyed it! The Earl Grey jelly wasn't too strong and having each spoon with the layers of custard and cream I thought it was quite unusual.

    A perfectly made Choux Pastry Swan. Pastry was crisp, will definitely have to attempt making theses one day.



    Overall I thoroughly enjoyed the afternoon tea. The hotel itself is absolutely stunning and sophisticated, atmosphere was warm and welcoming and the food was beautiful. I do recommend this place if your taking a trip to Edinburgh.
     
    The Caledonian Hotel is definitely one of the finest hotels in Scotland.

    Saturday, 28 September 2013

    Few more of my favourite bakes

    Made this ruffle cake for my god-daughters 1st Birthday. Its a chocolate cake filled with Nutella buttercream piped with pink and Nutella flavour ruffles. Love the two colours together, so pretty!


     My all time favourite colour combination, simple rose swirsl but so beautiful.


    Made this cake and these red velvet cupcakes for my nan's 80th birthday, so glad everyone enjoyed them.


     Mango and coconut mousse cakes.


     Chocolate ganache macarons.


    Chocolate pastel swirl cake.



    Mango mousse cake with vanilla swiss rolls.


    I just adore these, my favourite cupcake gift box.