Thursday, 5 November 2015

Biscoff Peanut Butter Oreo Cheesecake

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

Serves 12
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