White Chocolate and Raspberry Cheesecake

There are two sorts of people in this world. Those who believe the only cheesecake is a baked cheesecake... and the rest of us. I had FINALLY been converted to baked cheesecake, via an incredible recipe from Rose Berenbaum's Cake Bible, when I got the winter vomiting bug. At 7 months pregnant. I have never been so ill. Needless to say I will NEVER eat a baked cheesecake again.

But no bake cheesecake, AKA proper cheesecake... is still just fine by me!

This is a decadent dessert that requires no baking. Perfect for entertaining over the holiday season. I can be ready to eat in 1 1/2 hours and has most ingredients that you'd have to hand (bar the raspberries).


8 inch loose bottom tin

Base
250g crushed digestives/ graham crackers
120g butter melted

Topping
180g white chocolate
250 ml double cream
200g soft cheese (Philadelphia)
60g icing sugar sifted
1 tsp vanilla
1 punnet raspberries

Line the base of the tin with a circle of  baking parchment. Bash or blitz the biscuits to crumbs, stir in the melted butter. Pour into the tin, spread evenly and press down firmly. Put into the freeze for 20-30 mins to firm up.

Meanwhile get on with the topping.

In a bain marie melt the white chocolate gently, stirring and being sure not to overheat. Take off the heat and leave to cool slightly.

Whip the cream till stiff with an electric whisk, but don't overwhip. Add the icing sugar, vanilla and cream cheese, whisking for just a few seconds to incorporate. Fold in the white chocolate. Taste for sweetness, add a little more sugar if required.

Tip onto the base, smooth over, cover with cling film and put in the fridge to set. Decorate with the raspberries just before serving.

Vanilla cupcakes

Friends will recognise these from my daughter's recent fairy princess birthday party where they were set upon by a throng of polyester-clad, four-year-old princesses-in-training!

This is my standard cupcake recipe which we make at least once a week. It is quick to whip up (even with little helpers) if you have friends calling round. They keep well (if you don't eat them!!) and are as light as a fairy to eat, and pretty to the eye! If you ice with a water icing they are much lower in fat than a normal cupcake. We tend to use a water icing on a day-to-day basis as the cakes don't have to be completely cold before you ice them.

The original recipe (which I have adapted) comes from The Hummingbird Bakery Cook Book.

Pear and cardamom cake

A lightly spiced autumnal treat of a cake, in the tarte tatin tradition. I cook this in a deep 9 inch frying pan which has a removable handle so that I can caramelise the pears, pop the cake batter over the top and put it straight in to the oven. If you don't have one, caramelise the pears and then arrange them on the bottom of a normal cake tin (8-9 inch)

Cake
150 g  butter
150 g caster sugar
150 g plain flour
2 tsp baking powder
3 eggs
seeds from 1/2 vanilla pod
2 tbsp milk

Topping
crushed seeds from 10 cardamom pods
1 cinnamon stick
2-3 ripe pears (depending on size)
30 g butter
30 g  soft brown sugar

Sakura cupcakes

This is my standard cupcake recipe, quick to whip up, they keep well (if you don't eat them!!) and as light as a fairy. If you ice with a water icing they are much lower in fat than a normal cupcake: I love the creamy ultra light vanilla icing though!

The original recipe (which I have adapted) comes from The Hummingbird Bakery Cook Book.

We served these at our cherry blossom (sakura) picnic with a spring flower tea - for this visit my other blog