White Chocolate and Raspberry Cheesecake

I use to make this cheesecake a lot for friends when they came over for dinner, it sounds really rich and sickly but actually is very light and also moreish.  I don’t have the biggest sweet tooth but I couldn’t stop eating this the other day!!

I make my base thicker than normal cheesecake bases and use Oreo cookies so it is a dark chocolate crunch to go along with the white chocolate cake.  The raspberries sweeten this nicely and also make it look really pretty.

The recipe is simple to make and yet a crowd pleaser….. give it a go!!

2016-03-08 12.16.44

Ingredients:

Base:

175g Oreo biscuits 

100g butter melted

Filling:

500g Mascarpone cheese

50g Caster Sugar

175ml Double Cream

125g punnet of raspberries

400g white chocolate

1 vanilla pod

A spring form cake tin about 9″

Method:

To make the base blitz the Oreo’s up in a blender to make crumbs them pulse in the butter until well combined.  Alternatively, pop biscuits into a clear bag and seal, then bash with a rolling pin until they are crumbs then stir into the melted butter until combined.

Grease the base of your cake tin then press the biscuit crumbs evenly onto the bottom.  Place in the fridge whilst you prepare the filling.

Break the chocolate into even pieces and place in a glass heat proof bowl above a pan of boiling water, making sure the bowl does not touch the water.  Halve the vanilla pod and place them into the bowl with the chocolate.  Let the chocolate melt.

2016-03-08 12.16.53

Once melted remove from the heat and remove the vanilla pod, let the chocolate cool a little.

It is tricky to find double cream here in Spain, I can only find the long life stuff, which is fine but it does tend to whip up and react differently to fresh cream.  Therefore, if using this I would whisk this up a little first to thicken before adding the other ingredients. 

Once it is thick like whipping cream add the sugar and mascarpone and whisk until well combined.  If using fresh cream, you can just add the cream, sugar and cheese in together and whisk all at once.

Now pour in the cooled chocolate and gently stir.  Then add the raspberries and mix well, I squeezed a few in my hands first so that they split and coloured the mixture pink and streaky.

2016-03-08 12.17.20

Once all combined pour onto the base and even the top.  

2016-03-08 12.17.11

Place into the fridge for a few hours, but if possible I would do this the day before and let it stay in the fridge overnight.

2016-03-08 12.17.30

Once cooled and hardened carefully remove the cake tin, get a palette knife and run it between the cake tin base and biscuit base and it should then easily remove fully.  Serve up!!

cover

xxxx

PRINTER FRIENDLY OPTION

White Chocolate and Raspberry Cheesecake

cover

by Lululemonandlace

Ingredients:

Base:

175g Oreo biscuits

100g butter melted

Filling:

500g Mascarpone cheese

50g Caster Sugar

175ml Double Cream

125g punnet of raspberries

400g white chocolate

1 vanilla pod

A spring form cake tin about 9″

Method:

To make the base blitz the Oreo’s up in a blender to make crumbs them pulse in the butter until well combined.  Alternatively, pop biscuits into a clear bag and seal, then bash with a rolling pin until they are crumbs then stir into the melted butter until combined.

Grease the base of your cake tin then press the biscuit crumbs evenly onto the bottom.  Place in the fridge whilst you prepare the filling.

Break the chocolate into even pieces and place in a glass heat proof bowl above a pan of boiling water, making sure the bowl does not touch the water.  Halve the vanilla pod and place them into the bowl with the chocolate.  Let the chocolate melt.

Once melted remove from the heat and remove the vanilla pod, let the chocolate cool a little.

It is tricky to find double cream here in Spain, I can only find the long life stuff, which is fine but it does tend to whip up and react differently to fresh cream.  Therefore, if using this I would whisk this up a little first to thicken before adding the other ingredients.

Once it is thick like whipping cream add the sugar and mascarpone and whisk until well combined.  If using fresh cream, you can just add the cream, sugar and cheese in together and whisk all at once.

Now pour in the cooled chocolate and gently stir.  Then add the raspberries and mix well, I squeezed a few in my hands first so that they split and coloured the mixture pink and streaky.

Once all combined pour onto the base and even the top.  Place into the fridge for a few hours, but if possible I would do this the day before and let it stay in the fridge overnight.

Once cooled and hardened carefully remove the cake tin, get a palette knife and run it between the cake tin base and biscuit base and it should then easily remove fully.  Serve up!!

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

find me on Yummly

SCONES!!!

Hola!

This is a re-blog, I made these scones at the beginning of last year and they are one of the first recipes on my blog.  These were delicious both savoury and sweet, I think it might be time to make them again.  Take a look…..

Fruit Scones

I have always wanted to have a go at making scones, I knew they were tricky to make as you have to be quick when mixing the dough otherwise they become heavy and dry.  I had a look at some recipes online and ended up doing a variation of two:

One was a Mary Berry recipe:

http://blog.lauraashley.com/make-and-do/mary-berry-fruity-scone-recipe/

The other was from the Good Food Mag:

http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream

My Recipe:

Ingredients:

Self Raising Flour 350g (plus extra for dusting/rolling)

1 1/2 tsp Baking Powder

Caster Sugar 60g

Raisins or Sultanas 125g

Butter cold and cubed 75g

Milk 150 fl oz

Vanilla Extract 1tsp

Juice of 1/2 Lemon

2 Eggs (whisked)

I always measure ALL my ingredients out before I start it makes baking so much easier.

Method:

Heat the oven to 220 degrees.

Line two baking trays with baking paper.

In a jug, pour and measure the milk add in the lemon juice and vanilla essence set aside.

Sift the flour and baking powder into a large bowl, try to do this from a height it will make the dough lighter.  Add the butter and with fingertips only  rub together until it makes a fine breadcrumb like appearance…..

IMG_7667

Flour & Butter mix

Try do this as quick as possible as you need the mix to stay cold.

Stir in the sugar and the fruit. Then make a well in the centre and pour in the milk mixture and most of the egg mix reserving about 2 spoonfuls for later.

IMG_7668

Liquid into centre of the flour mix

With a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker. This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too) until it looks like this:

You can use  floured rolling-pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

IMG_7670

Place onto the prepared baking tray.

IMG_7671

Brush the tops of the scones with the reserved egg.

Bake for 10 minutes or until golden….

Place on a wire rack to cool, or like me eat one fresh from the oven 🙂

I spread my Aunt’s homemade Damson Jam on but unfortunately its hard to get cream in Spain but it didn’t need it. These are the softest and lightest scones I’ve had, even if I say so myself :)…try them out!!

IMG_7674

IMG_7677

Once cooled these can be frozen…if they make it that far! These were all eaten straight away!!

IMG_7678

xxxxxxxxx

Cheese Scones

After the success of the fruit scones, my Aunt asked if I could have a go at making them with cheese.  She had a work colleague once who she reckoned made the best cheese scones, and she would have them ready and hot for their break time…. so I had a lot to live up to ;)….I used the basis of my fruit scone recipe as it was so good but took away the sweet ingredients and added the savoury……

Ingredients:

350g Self Raising Flour

1 1/2 Tsp Baking Powder

Salt 1 Tsp

Pepper 1 Tsp

Mustard Powder 1 Tsp

Butter Cold and Cubed 75g

Milk 150 Fl Oz

Drop of Tobasco Sauce

2 Eggs Whisked

Cheese 160g  I used Gruyere as we had it in, you can use chedder

Method:

I popped the cheese in the freezer before grating so that it was extra cold and wouldn’t melt when making the dough.

Pre-heat the oven to 220 degrees and line two baking trays with parchment.

In a large bowl sieve the flour and baking powder from a height, this is to make it light. Then put in the cubed butter and with fingertips only rub until it resemble fine breadcrumbs as we did with the fruit scones…

https://lululemonandlace.com/food-blog-2/fruit-scones/

Then add in the salt, pepper, mustard powder and the majority of the cheese, reserve a small handful of this to put on the top of the 10 scones…

Make a well in the middle of the flour mix and pour in the milk, tobasco and most of the egg. Keep about 2 spoonfuls of this for brushing on the top of scones….

IMG_7936

As we did with the fruit scones with a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker.  This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too). You can use  floured rolling pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

Then brush the tops well with the reserved egg and then sprinkle with the cheese on top of each scone.

Bake in the oven for 10 minutes or until golden, try not to over cook as you want them to be soft.

Remove and place on a baking rack to cool….or like we did eat hot from the oven and spread on.. as my Uncle would say…. ‘Best Butter!  🙂

IMG_7941

IMG_7940

IMG_7943

Cheesy Scones yummy…enjoy xxx

Have a good week!!

Lulu xxx

❤ ❤ ❤

Lulu’s Christmas Part I….Redcurrant Sauce & Christmas Brittle

Good afternoon!! It’s the start of the week and the last week of October!! We are nearly in true winter season. Which means Christmas is not too far away.

I want to be organised and start sharing recipes with you in advance so you have time to make them before Christmas. My first recipe is Redcurrant sauce, this can be made now and stored in a sterilised jar ready for Christmas, the colour is amazing and ever so pretty, it would make a great stocking filler!!

This recipe is such a simple and quick accompaniment for your Christmas day dinner or cheese board.

Redcurrants are such a beautiful fruit, so vibrant and the taste is tart and tangy. Therefore when making this recipe I made sure I didn’t add too much sugar as it would be a shame to lose the flavour and the tartness.

I also added a little zest of orange for a slight orange flavour, and lemon zest as a thickener…..this is not a jam so I am not using too much lemon/ or any pectin or jam sugar, but at the same time I do not want the sauce to be too runny. This is more like a chutney consistency in between a jam and a sauce.  The colour is amazing, bright and the taste is delicious….

Redcurrant Sauce

2015-10-24 16.20.27

Servings 1 jar

Time 20-25 minutes 

Difficulty easy

Ingredients:

400g Fresh Redcurrants

250g Caster Sugar

1 Orange

1 Lemon

Method:

Pull the fruit off the stalks and wash, you can leave the heads on them.

Take a potato peeler and peel 3 strips of orange zest and 2 of lemon.

Take a couple of spoonfuls of the redcurrants and set aside for later.

Put the rest of the fruit in a pan with the sugar and all of the zest.  Bring to a boil.

2015-10-25 13.35.35

Let this bubble away for 10 minutes.  Skim away any foam from the pan as this will dis-colour your sauce.

2015-10-25 13.35.47

Add the rest of the redcurrants, simmer for another 5-10 minutes but no longer as you want the fruit to keep its form.

Carefully remove the lemon and orange.

Jar up!! You can pop into a sterilised jar if making in advance.

2015-10-25 16.25.16

Look at that colour!!

I LOVE peanut brittle, I have made it so many times in the past and once had to make a whole batch of it as wedding favours for my sister!  A few years ago I had a Christmas tea party where I made cakes, jams etc for Christmas gifts, this is where I first made this brittle.

You can add any nut or fruit to this, and I had contemplated macadamia, but I stuck with the peanuts as they do taste great in the brittle….make sure they are salted!! I also added some dried cranberries for the festive touch, and a few drops of gold sugar beads.

This is a perfect simple and easy homemade gift for the Christmas dinner table, or makes a great stocking filler…

Christmas Brittle

2015-10-25 16.12.18

Serving makes one oven tray

Time about 10 minutes

Difficulty Easy

Ingredients:

40g Cranberries

100g Salted Peanuts

300g Caster Sugar

10g Gold sugar beads (you can use edible stars or anything  ‘Christmas..ey’)

Parchment paper, I once used brown greaseproof paper and the sugar stuck to it, so the white parchment paper is the best.

I made two batches, the first I used much more fruit and nuts, and although the brittle was still good it was much thicker, so the below recipe might seem sparse in the ingredients but you get a better snap of brittle!!

Method:

On a flat oven tray place a sheet of parchment paper, sprinkle on the nuts evenly, then drop in the cranberries. I also tried to break as many of the nuts in half as I could, so you can a nicer layer of brittle.

2015-10-25 16.14.28

Next empty the sugar into a good non stick sauce pan, turn the heat to high and let the sugar melt.

This is the tricky bit as the sugar can  easily burn, keep shaking the pan around and as soon as the sugar turns a golden caramel colour (even if all the sugar has not all melted) take of the heat then stir it with a wooden spoon until the rest has melted.  You may need to pop it back on the heat for another minute….just be careful as if the colour of this goes too dark the taste will be very bitter.

Once it is all dissolved pour over the nuts and fruit as evenly as you can.

Now you may need to hold the tray up on its side so the molten sugar runs and covers all of the fruit and nuts.

DO NOT TOUCH THE HOT SUGAR it is lethal, I have burnt my fingers numerous times with this stuff in the past believe me it is not pleasant  😉

Next take your gold beads and sprinkle them over the brittle evenly. The molten sugar hardens very quickly so try to be fast with the pouring of this and the sprinkling of the beads.

2015-10-25 16.16.31

That’s it!

Leave it to cool….

Once it is fully cooled break it up into pieces, and if it lasts that long wrap it up and give as a gift, it doesn’t really last long in this house!!!

The pan can be a tricky thing to clean and the spoon will be stuck in it!! Just boil the kettle and pour into the pan it will clean it up easily.

2015-10-25 16.17.03

Never store the brittle in the fridge, wrap it in more parchment paper and pop into a airtight container, store in a cool dark place. If stored correctly it should easily last a week possibly more but if making it as a gift I would make as near to the time as possible.

Printer friendly options are found on my recipes page.

Hope you enjoy these ideas, these are so simple. I have many more coming up, yesterday I cooked and I shooted my first Christmas Roast!! I will be sharing this with you very soon!!

Enjoy the rest of your week,

Lulu xxx

❤ ❤ ❤