This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.
150 g Caster Sugar
3 large Eggs
1 Lemon Zest
300 ml SuperValu Sour Cream
2 tsp Vanilla Extract
150 g SuperValu Rich Tea Biscuits
280 g Cream Cheese X 3
1 portion Raspberry Coulis
1 portion Fresh Berries
Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes.
Using an electric whisk, blend the cream cheese and caster sugar until smooth.
Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface.
Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks.
Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.
I have never made French Toast before so I was looking forward to trying this delicious recipe by Glenisk. The French Toast is served with Glenisk Organic Greek Style Rich Dark Cherry Yogurt. This recipe turned out great and I would definitely make this French Toast again for a treat.
1-2 tsp Cinnamon 4 Medium eggs 1 tbsp Vanilla Essence 8 Slices Whole meal/brioche or sourdough bread 2 tbsp Oil 200g Glenisk Organic Greek Style Rich Dark Cherry Yogurt
Garnish (optional) Fresh fruit and icing sugar
Crack the eggs into a bowl and whisk, add vanilla essence and combine. Place a pan on medium heat. Drizzle with oil.
Pick the bread up with a fork and dip back and front in egg mixture, do this one at a time.
Transfer the egg dipped pieces of bread to the preheated pan and fry for a minute on either side until golden and the egg mixture is cooked.
Sprinkle French toasts with cinnamon and icing sugar and serve with Dark Cherry Yogurt and fresh fruit.
These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.
2 large fresh eggs
120g Self-Raising flour
225g Icing sugar
1 tsp Vanilla essence
1 tsp Water
Sweets or Hundreds and Thousands
Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
Mix the cake batter just until it looks smooth and there are no lumps.
Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
Decorate as required with sweets while the icing is still wet to ensure the sweets stick.
Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.
3 eggs (yolks and whites separated)
110g caster sugar
1/2 tsp vanilla extract
1 1/4 cups black coffee (hot and strong)
2 tbsp (or more!) liquor (I used Baileys)
24-30 lady fingers,pavesini or savoiardi biscuits
Cocoa for dusting
Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
This is a Happy Pear recipe and makes 12-18 muffins.
160ml sunflower oil
3 tbsp ground flax seeds
170g maple syrup
200g finely grated carrots
200g gluten free flour/ white flour if not gluten intolerant
1tsp vanilla extract
2tsp baking powder
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp allspice
For the icing:
200g vegan cream cheese
90g coconut oil
75g agave syrup
25g walnuts to garnish
Add ground flax seeds to 9tbsp water, mix well and leave for 5 mins. Preheat oven to 180°C.
Roughly chop the walnuts.
Sieve and mix dry ingredients in a large bowl (walnuts, flour, baking powder, baking soda, salt, allspice).
In another bowl, add all the wet ingredients (sunflower oil, grated carrots, maple syrup, vanilla extract, flax, egg) and mix well.
Add wet ingredients to dry ingredients and mix well.
Take a standard 12 muffin tray and line with cupcake liners. Divide the mixture evenly. Bake at 180° for 20 minutes.
Icing (can be made the night before) Add ingredients in a pot and heat whisking regularly till coconut oil melts. Once coconut oil has melted, remove from heat. Mix using a hand blender or whisk. Leave to cool in the fridge.
Take the muffins out of the oven and let cool fully. Once fully cool ice the cupcakes using either a piping bag or a spoon. Ice muffins, add a walnut on top and enjoy!