Baking posts are definitely one of my favourites to write! I’ve never made a chocolate cheesecake before – or a regular cheesecake in fact! – but I thought I would give it a go and I’m pleased to say it actually turned out quite good! It took around half an hour prep and 35 minutes to cook, plus 2 hours to stand and a night in the fridge (this last part was not included in the recipe but made it loads better!)
It’s quite a simple recipe and I added/changed a few of the measurements to suit me. The only thing I struggled with was the amount of mixture I had left over afterwards. I didn’t use the required 25 inch tins (I used 15 inch) but even if I had there would’ve been loads left over!
This is the original recipe: https://www.bbcgoodfood.com/recipes/8248/double-chocolate-cheesecake
For the biscuit crust:
85g melted butter
14 plain digestives
For the cheesecake:
3 x 300g packs full fat Philadelphia cheese
200g golden caster sugar
4 tbsp cocoa
2tsp vanilla extract
3 large eggs
284ml pot soured cream
Bar of dark chocolate (more than 100g)
3 tbsp milk
284ml pot double cream
I’m not going to go into great detail about this part, because it’s fairly simple.
- Heat the oven to 180C/fan 160C/gas 4. Line the base of the baking tray with parchment and grease the sides with butter.
- Mix the melted butter and biscuit crumbs, then press them into the bottom of the tin. Bake this for 10 minutes.
- Turn the oven up to 240C/fan 220C/gas 9.
- Mix all the other ingredients together – leaving a little chocolate for the icing. Pour this over the top of the cooked biscuit crust.
- Bake this for 10 minutes, then turn the heat down to 110C/fan 90C/gas 1/4 for 25-30 minutes.
- Turn off the oven, open the door a little and leave it to cool in the oven for 2 hours.
- I put the cheesecake in the fridge overnight – this isn’t included in the recipe but made the texture and taste so much better!
To decorate the cheesecake – I spread chocolate icing over the top (melted from the left over chocolate bar). I then used the rest of the melted chocolate to make little shapes and put them on the top. (To do this I created shapes on baking parchment then put them in the fridge for around 30 minutes until the chocolate had set)
I hope this recipe is useful to you! I’d love to hear how your recent baking experiments have gone, so leave a comment to let me know! 🙂
Hey 🙂 I thought I would do another baking post because my last one was pretty popular and everyone seemed to enjoy it! I had a day off today from revision and I decided it would be the perfect time to do some baking. This time I did something a bit simpler and went with cupcakes. I used a typical cupcake recipe (below) and then had fun with the icing. It made 24 large cupcakes but I ran out of space in the trays so I decided to do some mini ones too – these are so cute by the way and would make perfect petitfours for parties. For making the cakes I more-or-less put everything together in a bowl and mixed it. Also, don’t forget to heat the oven to 180 degrees C and leave them in for 20 minutes.
300g Self-raising Flour
300g Caster Suger
300g Unsalted butter (I used Stork which is great for making cakes)
6 medium eggs (whisked)
1/2 tbsp Vanilla Extract
For the icing I used Betty Crocker chocolate icing, which is my absolute favourite icing to use because it’s effortless. I used piping bags with a nozzle to put the icing on the cupcakes. I then decorated them with mini marshmallows, edible glitter and skulls (this seems weird but I only had Halloween decorations!) However, putting icing on like this uses it up very quickly and therefore I was unable to do many in this way.
Have a good evening! 🙂
Happy Easter! I hope your day is filled with chocolate and fun! I thought it would be nice to make some mini Easter meringues because it’s something I’ve never attempted before and I thought it would be fun to do. I also saw them in a video on YouTube and another blog. These would be perfect for a party or just as some nibbles and I promise you they are very easy to make. I’m going to include the recipe below and some photos of the ones I made. Mine didn’t come out perfectly because I think there’s a certain knack to the piping part, which I haven’t quite mastered yet! I don’t bake very often but I really enjoyed doing this and found it quite relaxing.
3 egg whites
150g caster sugar
1tsp vanilla extract
Gel food colour
Sprinkles (preferably very colourful!)
- Pre-heat your oven to 110°C (or 90°C for a fan oven).
- Seperate the egg whites from the yolk – to do this I pass the yolk from one shell to the other and this generally helps get just the whites. Then whisk the egg whites in a large bowl until they become stiff. I reccomend using an electric whisk for this if you have one, as my hands got very tired trying to use a fork!
- Whisk half the caster sugar in with the egg whites. Add the rest of the caster sugar and fold it in. Do make sure you fold instead of stir, because you don’t want the air coming out of your meringues.
- Seperate the mixture into 3 different bowls and add some gel food colouring. Again, fold the food colouring in rather than stirring – this is where it went a bit wrong for me because I wasn’t careful enough and they ended up being a bit more liquidy and this made them harder to pipe into meringue shapes.
- Line 2 trays with baking paper and grease them.
- Put the mixture into piping bags (one for each colour) and gently create little blobs and then pull up to create the point on the meringue. This bit didn’t work very well for me, which is why mine look a bit flat!
- Pop them in the oven for 40 minutes. When they come out, leave them to cool for a while.
- Melt the chocolate (I used white chocolate, but you can use whatever kind you prefer) in a small bowl and put some sprinkles in another bowl. Dip the flat (bottom) part of your meringue into the chocolate and then into the sprinkles. Make sure they’re completely covered in sprinkles, otherwise they’ll be harder to move once you put them down.
- Enjoy your meringues!