Brown Sugar and Passion Fruit Cheesecakes


Easter calls for brunch ๐Ÿ™‚ Which includes whipped cream to have on your hot cross buns…..





This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base.ย 




We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing ๐Ÿ™‚





Enjoy this goodness!


Brown Sugar and Passion Fruit Cheesecakes
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
ยฝ tsp vanilla essence
To top:
ยฝ cup passionfruit pulp

Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.




Cheesecake-Stuffed Strawberries (Do it.)


So easy. And it’s cheesecake stuffed strawberries ๐Ÿ™‚ How do strawberries get any better, asides dipping them in chocolate?


Actually strawberries are pretty good no matter how you eat them, so I won’t start that debate. Here is the recipe for this particular form of strawberry gloriousness:

Cheesecake-Stuffed Strawberries
Strawberries (about one punnet for this recipe)
Roughly half a cup cream cheese
Icing sugar
Some vanilla essence if desired
Chopped almonds/other nuts/ crushed plain cookies

Hollow out the strawberries as much as possible.

Mix together the cream cheese, icing sugar and vanilla together to taste. Spoon into the strawberries and dip the top in the chopped nuts etc. Chill until ready to eat.

Best made on the day ๐Ÿ™‚


Enjoy your week everyone!
Sami xx

Mini Lime and Mango Cheesecakes for Two

IMG_1775 IMG_1776 IMG_1777 IMG_1778

Just a nice wee treat for two ๐Ÿ™‚ There is not too much of it, so you don’t end up having to struggle to finish the serving! It also only has to set for about half an hour; as you can see, my auntie and I were pretty keen for a cheesecake fix….. The water crackers in the base make the texture really nice and not too dense and sweet; you can use them or graham crackers if you want.


Mini Lime and Mango Cheesecakes for Two
4 water crackers
1 tsp honey
25g butter, melted
Lime zest
75g cream cheese
1 Tbsp lime zest
Agave/honey to taste
1/2 a mango
To serve:
Limes slices, optional

Crush up the water crackers until fine and mix with the honey, butter and lime zest. Press into the bottom of two ramekins or silicone cupcake cases. Chill for 10 mins until set.

Meanwhile, mix the cream cheese till soft and add the lime zest and agave/honey. Spoon onto the bases and even out the top. Chill for half an hour until slightly set.

Meanhile (again!) cut the skin off the mango and microwave it for 30 seconds at a time, stirring in between, until it has thickened.

When ready to serve, un-mold the cheesecakes, spread some mango on top and arrange a lime slice on top. Serve!


Luscious Chocolate Cheesecake

I laughed because when I looked at what I wrote about this cheesecake a few years ago, I said it was its own level on the food pyramid. It’s true.


I liked it so much I even went to the effort of putting up a sheet to photograph it! I am sure you will love it too, especially if you are a lover of both chocolate AND cheesecake.


This is my dad’s recipe and specialty ๐Ÿ™‚


The gingernuts in the base give a nice tangy contrast to the rich sweet filling, but I am sure you can switch them with another plain biscuit if you like.

Luscious Chocolate Cheesecake Recipe
125g malt biscuits
125g gingernuts
100g butter
250g dark chocolate
250g cream cheese
ยฝ cup (100g) caster sugar
150mls cream
2 eggs


Line a 23cm diameter spring-form cake tin with tin foil.

Crush the biscuits until they resemble fine breadcrumbs. Melt the butter and mix with the biscuits until combined.ย  Press onto the bottom and the sides of the tin with a glass or your fingers. Refrigerate until set.

Melt the chocolate in a glass bowl over a pot of simmering water. Cool slightly. Beat together the cream cheese and sugar until smooth. Set aside. Separate the eggs and whip the egg whites to soft peaks. Set aside. Whip the cream to soft peaks. Set aside. Beat the egg yolks slightly. Set aside. Beat the egg yolks into the cream cheese mixture. Slowly beat the chocolate in a bit at a time. Working quickly so the chocolate doesnโ€™t melt, carefully fold in the egg whites, then the cream. Pour into the cake tin cover in tin foil. Refrigerate 4 hours until set.

Serves 20 (or 5 for 4 days……!) (well it really depends on how hungry you are. It’s pretty rich).

Lasts for about a week

Enjoy my lovelies!



Berry Cheesecake Sunburst Tart

Summer is coming ๐Ÿ™‚
Which means barbecues, late nights, tan lines and summer desserts; such as this one. I won’t ramble ย on too much, as the photos aren’t the greatest (it was Guy Fawkes, and most of the lights were off to maximise the effect of the fireworks outside) and I can only say so much about it!
It was an experiment and it was very successful at that.
A crispy and buttery base, with whipped cream and a berry and cream cheese filling; delicious ๐Ÿ™‚ The chopped almonds were a last minute addition but they work very well indeed! I wouldn’t skip them when I make this again. Anyway, long story short, this is an easy and very pretty tart, that take less time and ingredients to make than a cheesecake, but certainly pays homage to it!

Berry Cheesecake Sunburst Tart
25g desiccated coconut
150g flour
20g custard powder
55g sugar
65g butter
1 egg
A few drops of water if necessary
200g frozen berries
50g honey
125g cream cheese
An extra 50g honey
125ml whipping cream
Handful of almonds

Preheat the oven to 200 degrees Celsius. Line a baking tray.
In a food processor, whizz up the coconut until about the consistency of ground almonds. Add the flour, custard powder and sugar and pulse until combined. Cube the butter and add the the processor, pusling until the texture resembles breadcrumbs. Tip into a bowl and add the egg, mixing until a dough forms (If it is still a little thick or crumbly, add a few drops of water). Shape into a circle on the tray, about 1 cm thick and 20cm in diameter. Prick on top with a fork and even out the edges. Bake for about 20 to 30 minutes, until firm. Cool on a wire rack.
Meanwhile, make the berry coulis. Over low heat, cook the berries and the honey until thick. Cool and strain with a sieve. In a bowl, mix the cream cheese and second lot of honey until smooth, then mix in the coulis. Freeze (or chill if you want) for about an hour.
When ready to assemble, whip the cream until stiff peaks form. Spoon into a piping bag with a star tip and pipe a border around the edge of the cookie base (I had JUST enough cream so if you are a little worried about the quantity, use about 150mls). Spoon the filling into the middle, so that it just fills the border made by the cream. Chop the almonds and sprinkle around the edges. Serve.
This lasts about an hour before the base goes a bit soft, but all the elements could be made ahead if needed!

ย look forward to making many more tarts to share with you this summer!

Blueberry Cheesecake Bites

Okay, so they aren’t stunners in terms of baking aesthetics but trust me, they looked better in person. And would look better if the paper liners actually fit into the tins. Anyway!
These are really cute actually, perhaps because they are so small, and cheesecakes usually come in very generous portions. One mouthful is all that is needed for these babies!
Anyway I’ll stop rambling and posting photos to try and convince you. You have yourself a lovely week ๐Ÿ™‚

Blueberry Cheesecake Bites
100g biscuit crumbs, finely crushed
30g butter, melted
1 egg,
ยผ cup blueberries, defrosted if frozen
2 Tbsp cream
2 Tbsp yogurt
3 Tbsp cream cheese
2 Tbsp sugar

Preheat the oven to 200 degrees Celsius. Line 24 mini cupcake tins with paper liners.
Mix the crumbs and butter together until combined and divide evenly between the tins. Press down firmly and bake for 10 minutes until golden. Remove and set aside.
Meanwhile, make the filling. Crush the blueberries well. Mix with the rest of the filling ingredients. Spoon evenly into the tins.
Turn the oven down to 150 degrees Celsius. Bake the cheesecake bites for 20 minutes, until they do not wobble much when lightly tapped.
Remove from the oven, cool and then chill. To serve, simply remove the cheesecakes from the tin and remove the wrapper if desired.
Makes 24 cheesecake bites, keep chilled.

Oh, by the way I used lemon fla

Mini Lime and Blueberry Cheesecakes

Wow did these almost unassuming and petite little beauties pack a punch, and look quite pretty too! Better than I had expected anyway.
They were a bit of an experiment but they worked very well indeed. Not hard at all and the perfect size for a wee bit or two or three, depending on your mood….
I used some leftover lemon cookies (I posted the recipe a while back) and just had a play in the kitchen, and lime marries beautifully to make the creamy filling just that much more delicious. The zest in the base only adds to it. I was on a roll after these (you know the feeling, successfully kitchen meddling!) and made some Blueberry Cheesecake Bites too, but I had run out of little fluted pans. You could easily use plain mini cupcake pans if you wanted ๐Ÿ™‚

Mini Blueberry and Lime Cheesecakes
100g biscuit crumbs, finely crushed
30g butter, melted
Zest of one lime
200g cream cheese
1 egg
Zest of one lime and juice of two
3 Tbsp sugar
2 Tbsp cream

ยผ cup blueberries, defrosted if frozen

Preheat the oven to 200 degrees Celsius. Place 24 mini tart tins on a larger tray if necessary. Mix the crust ingredients together, distribute evenly amongst the tins and press down firmly. Bake 10 minutes until golden.
Meanwhile, mix the cream cheese, egg, zest+juice, sugar and cream together until combined. In another bowl, crush or puree the blueberries.
Lower the oven temperature to 150 degrees Celsius.
When the bases are cooked, spoon the filling evenly into the tins. Dot some blueberry puree on top and swirl with a tooth pick or skewer to give a rippled effect. Bake for 15 minutes, until they do not wobble when lightly tapped. Remove from the oven, cool and then chill. Unmould them when ready to serve.
Makes 24 mini cheesecakes. Keep chilled.


Dulce de Leche Cheesecake Bars

“This is nice; what’s it called?”
“Dulce de Leche!”
“It’s very good. What’s in it? Besides milk, of course.”
“Oh, sugar I suppose. And a kind of… native flavouring.”
“What’s the name of the flavouring…..?”

And so, the inspiration for Dulce de Leche cheesecake was born. Cheesecake because in the production Guys and Dolls I was lucky enough to be a part of, there is reference to Mindy’s Cheesecake…and some strudel. So when an after party was mentioned, bring a plate? Bam. This is the result.

For those of you who know the play musical better than I do, I deeply apologise if I got the words wrong. Needless to say, there is no Bacardi in this recipe, but that doesn’t stop you putting some in! Anyway, these are DIVINE. So easy and so damn good, I promise you will not be disappointed! And not as rich as you may think, so you won’t feel too indulgent either ๐Ÿ™‚ This recipe used one tin of Dulce de Leche/Nestle caramel and a whole packet of plain biscuits. You could of course make your own Dulce de Leche, or use any flavour cookies you want for the base, play around a bit! Here’s the recipe:

Dulce de Leche Cheesecake Bars

250g plain biscuits
175g melted butter

1/3 cup sugar
1/3 + 1/3 cup water
500g cream cheese
ยฝย  tin dulce de leche
2 eggs

The rest of the tin of Dulce de Leche

Preheat the oven to 180 degrees. Line a 25x20cm tin. Crush the biscuits until they resemble fine breadcrumbs. Mix in the melted butter. Press evenly into the tin and bake about 10 minutes until golden. Cool.
On medium heat, dissolve the sugar in 1/3 cup water and boil until thick and amber coloured. Off the heat, add the water. The sugar will seize up and sizzle, but put it back over the heat and keep stirring until combined.
Preheat the oven to 180 degrees. Mix the cream cheese and caramel syrup (I used an electric beater) until blended. Mix in the eggs one at a time and the dulce de leche. When smooth, pour onto the biscuit base and spread evenly. Bake for 40 minutes until the edges are puffy and the middle is set. When cool, heat the dulce de leche until it is a spreadable consistency and spread on top. Keep chilled until ready to eat! It’s just as good- if not better- the next day. This made 24 reasonable sized bars.