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Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


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Pieday Friday recipe – No bake chocolate cheesecake with raspberries

Happy Friday everyone, isn’t it a lovely Spring day out there today? Hope it’s just as nice where you are too! I’m in an especially good mood because I’m starting work on my kitchen renovation today. I can’t wait to get it looking fresh and clean – just imagine all the lovely recipes I’ll be able to make in there once the new worktop and oven is installed!Seeing as I can’t do much cooking myself at the moment I’ve decided to share a delicious recipe from Delicake today. After getting a Delicake dish earlier this month, I’ve been browsing their recipe website a lot and asked if it would be okay to share one of their fab desserts with you today.

Ingredients: 250g biscuits for the base, 75g butter to combine, 250g cream cheese, ½ cup caster sugar, 600ml thick cream, 200g white chocolate (or milk chocolate if you prefer), 1 punnet raspberries, 1 tablespoon gelatine, ¼ cup of hot water for the gelatine.

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Early Pieday Friday – Baked chocolate cheesecake for Easter

It’s the 1st of March and I’m ready for Easter. Bring it on. There’s none of that lets-wait-until-April business this year. Easter falls on the last weekend of the month (I should know, my bestie is getting married that weekend!) so as soon as Valentine’s Day passed I was already preparing for the next big holiday. And so were all the supermarkets; tempting me in with slabs of chocolate and bags full of mini eggs. What’s a girl to do? Bake, that’s what! easter baked chocolate cheese cake recipe primula 1easter baked chocolate cheese cake recipe primula 2Today I’m sharing an early Pieday Friday recipe post with the intention of making you as excited as I am about the impending 4-day holiday. Is it the chocolate that I love? Is it seeing family and friends when everyone has a bit more time to spend to together? Perhaps it’s the pretty daffodils bursting into bloom that lift my spirits so. Whatever it is, I think that having a teacher for a husband means that I DO tend to arrange my life around the holidays, and our next break starts on Good Friday. Woo!easter eggs baked chocolate cheesecake recipe-7 easter eggs baked chocolate cheesecake recipe-12So without further waffle, here’s today’s recipe post. It’s a baked vanilla cheesecake with smooth chocolate ganache topping and crumbly biscuit base. Piled high with mini choccie eggs. It’s a practice-run for Easter lunch and I’m completely thrilled with how it turned out. Creamy and cheesy and chocolately. And, because I used fat-free quark and light Primula cheese, it was a littler healthier than a classic cheesecake. What more would anyone want?

Ingredients: 12 digestive biscuits crushed, 50g-75g melted butter, 75g Primula cheese, 250g fat-free quark, 1tsp vanilla extract, 100g caster sugar, 2 eggs, 100g chocolate, 50g double cream.easter eggs baked chocolate cheesecake recipe-3Start by bashing up the digestive biscuits into crumbs and mixing with the melted butter. I used 50g to start with but it didn’t seem moist enough (texture should be like damp sand) so I added some more. This may have been too much, but it tasted good, so I’m happy. Press the biscuit base into a loose-bottom cake tin with the back of a spoon until you have a flat base. Chill for about 15 minutes. The base I mean, not you.easter eggs baked chocolate cheesecake recipe-4 easter eggs baked chocolate cheesecake recipe-5Whisk 2 eggs, the tub of quark, vanilla, sugar and Primula together – you could use 100g of this if you like your cheesecake really cheesy. I chose to use Primula Light but the original tube would work just as well. I just fancied a healthier cheesecake base to counteract all of the chocolate, cream, butter and sugar. Ahem. There are lots of sweet recipes online that use Primula as an ingredient so check them out and bake something a bit different today.easter eggs baked chocolate cheesecake recipe-6 easter eggs baked chocolate cheesecake recipe ganachePour the cheese mixture onto the base and bake in the oven for 30-45 minutes until risen, set and golden. Allow to cool and take out of the tin. Position it on a pretty cake stand or plate so that you’re ready to decorate it with lots of mini eggs and the chocolate ganache.easter eggs baked chocolate cheesecake recipe-7 easter baked chocolate cheese cake recipeTo make the chocolate topping use 100g chocolate of any kind you like. I chose milk chocolate. Break it into a dish and melt. This could be over a pan of water, or pop it in the microwave on a really low setting like I did and check it lots. Once the chocolate has melted, pour in the double cream and quickly mix until combined into a fudgy sauce. Add more cream if it’s a bit solid – you want it to run down the edges a little as you spread it over the cheesecake. Pile high with mini eggs and MINI mini eggs (yes these do exist, I found them at B&M) and shavings of chocolate. easter eggs baked chocolate cheesecake recipe-10 easter baked chocolate cheese cake recipe-2The texture of the cheesecake is much firmer and more dense than that old classic out-of-the-packet set cheesecake everyone remembers from childhood (mmm, I love that stuff – do they still make it? Leave me a comment below if you know). So it’s easier to slice and serve. It could be a refined plate-and-fork pud, but I wanted to smother it in cream so I went for the bowl-and-spoon option.

Let me know if you bake this cheesecake for yourself by leaving me a comment below and tweet me your photos of finished bakes to @Cassiefairy.


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Cinder toffee coffee cheesecake recipe

Creamy sweetness and rich coffee bookended by crunchy caramel flavours. Yes, I think that perfectly describes my cheesecake recipe and I know you want to try it out for yourself! I was inspired to make this cheesecake when my coffee delivery arrived from Pact because the tasting notes of the Finca La Montana Espresso coffee read simply ‘cinder toffee’. This got the cogs in my brain turning, as I remembered back to childhood summers at the seaside and bags of crunchy cinder toffee. I tasted the coffee and there was an undeniable zing of roasted caramel so how could I not include this delicious coffee in a dessert recipe? Cinder Toffee Coffee Cheesecake Recipe for Pact Cinder Toffee Coffee Cheesecake recipe-4

Cinder toffee is also the taste of Christmas for me, as I always without fail eat a Crunchie bar on Christmas morning. Are Crunchies made from cinder toffee? It’s a very similar taste anyway and you could certainly get away with using a Crunchie to decorate the top of your cheesecake if you can’t get hold of cinder toffee. I think the Crunchie tradition started for me because there was always a small Crunchie in the chocolate stocking selection pack and as it was my least favourite chocolate bar I always ate it first. But now, I couldn’t possibly not eat a Crunchie before breakfast on Christmas day and I would be so disappointed if it wasn’t in my stocking. Anyway, back to the recipe.Cinder Toffee Coffee Cheesecake recipe-2 Cinder Toffee Coffee Cheesecake Recipe for Pact-2

I decided that cinder toffee and coffee was a killer combination and I wanted to incorporate some smooth creaminess to counteract all the rich flavours so I’ve layered my cheese cake mixture so that every bite is the perfect mouthful;  bitter and sweet, smooth and crisp. I decided to use Lotus biscuits due to their caramel flavour and the fact that they are so often served with a cappuccino in coffee shops. I combined this with digestive biscuits so that the traditional cheesecake flavour is there and the caramel doesn’t overpower the pudding. The way I see it, coffee and cheese are after-dinner staples so why not combine them in this decadent dessert to serve up at the end of a delicious meal?? Without further ado, here is the recipe and method:

125g digestive biscuits, 125g lotus biscuits, 100g melted butter, 3 tablespoons strong Pact coffee, 300ml double cream, 400g full fat soft cheese, 200g mascarpone, 125g icing sugar, 100g cinder toffee

Method for making Cinder Toffee Coffee Cheesecake_ Method for making Cinder Toffee Coffee Cheesecake_-2

Crush the biscuits – I used a blender but it’s just as easy to put them into a freezer bag and crush with a rolling-pin – then mix with the melted butter until the mixture resembles damp sand. Press into a spring-form cake tin using the back of a spoon to form the base. Chill while you get on with making the cheesecake filling. Method for making Cinder Toffee Coffee Cheesecake_-3 Method for making Cinder Toffee Coffee Cheesecake_-4Whip the cream to soft peaks before mixing in the soft cheese, mascarpone and icing sugar. Take a teaspoon of the mixture and taste it to make sure it’s really yummy! Then divide the cheesecake mixture into thirds, spreading two-thirds of the plain cheese mix over the biscuit base. Chill for about 15 minutes.

Pact Cinder Toffee Coffee Cheesecake_ Recipe for Cinder Toffee Coffee Cheesecake_-4

With the remaining third of the cheesecake mixture, add 2-3 tablespoons of freshly brewed strong espresso coffee (depending on taste, so you’re going to have to test it again!) and mix in thoroughly. Spread on top of the cheesecake to create a dark top layer and then return to the fridge to chill for about 30 minutes. Recipe for Cinder Toffee Coffee Cheesecake_-3 Recipe for Cinder Toffee Coffee Cheesecake_-6 Recipe for Cinder Toffee Coffee Cheesecake_-7When you’re ready to serve, release the spring-form cake tin and slide the cheesecake onto a serving plate. Crush up some cinder toffee (in a bag, with a rolling pin again) and sprinkle all over the top of the cheesecake before adding a few big chunks of cinder toffee to the centre to decorate. The cinder toffee that I bought already had white a dark chocolate drizzled over the top so either use the same type of cinder toffee, leave off the chocolate altogether or drizzle a little melted chocolate of your own over the toffee.

Cinder Toffee Coffee Cheesecake_-4 Cinder Toffee Coffee Cheesecake_-2 Cinder Toffee Coffee Cheesecake Recipe for Pact-4

The Finca La Montana Espresso coffee is available from Pact until 20th Oct so get your order in now! But don’t worry if you miss it this month – it’s likely to make a reappearance again in the future, and in the meantime you can use any of Pact’s delicious coffees the recreate this cheesecake. If you want to save a bit of cash on your ingredients, you can use voucher code “cassiefairy” on the Pact Coffee website which will give you your first bag of Pact coffee for only £1 – it’s so kind of Pact to create this code especially for Cassiefairy readers! Get that coffee brewing and let me know how you get on with making the recipe and please get in touch to share your photos if you make one for yourself. Enjoy!

Pact Cinder Toffee Coffee Cheesecake_-5 Pact Cinder Toffee Coffee Cheesecake_-9


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Pieday Friday ~ “Come on England!” chocolate & strawberry cheesecake recipe

Have you been watching the World Cup this week? Wasn’t it a shocker when defending champions Spain were knocked out after only two matches? I’ve been soaking up the atmosphere during the football games and have enjoyed watching both of England’s matches: the first game we stayed up late with friends after an England-themed BBQ and even though my eyes were closing involuntarily by the end of the 90 minutes (sooo beyond my bedtime these days!), it was exciting and I thought the team played well. I know the UK has high hopes for the national team and sometimes we are bitterly disappointed, but I just enjoy really enjoy the whole spectacle of watching international sporting competitions like this so it doesn’t matter to me how well England performs and you can bet that I will be glued the final on the 13th of July, whoever is playing!

Anyway, I’ve made a Pieday Friday recipe to celebrate the tournament and I took my little jam-jar cheesecakes to my friends’ house to munch during the England game. I found it easier to transport the cakes in individual portions (and most importantly, with lids on!) rather than holding a delicate cheese-cake in a pastry-tin on my lap during the car journey. These would be great for taking on picnics too, and will keep the bugs at bay with the lids covering up the sweet, sticky strawberries. Here’s how I made them:

Buttery biscuit base: 1 pack of digestive biscuits crushed up and mixed with melted butter until it resembles the texture of damp sand. I pressed this into the bottom of the jars before pouring a layer of melted white chocolate over the base and chilling for an hour or two until set. I’d recommend pouring a thin layer of chocolate otherwise you’ll find it hard to break through it when you’re eating the cheesecake! Luckily I found this out before I added the cheesecake mixture so I broke up the thick layer of hardened chocolate with a knife to make sure that a spoon could get through all the layers.

Cheesecake: Whisk up 200ml double cream until it’s thick. Mix in 225g cream cheese and whisk in 5 tablespoons of caster sugar. I added a little splash of vanilla essence but it’s up to you whether you’d like to add any flavouring. At this point you could whisk in some lemon juice to make it into a lemon cheesecake, or some melted dark chocolate or even a splash of Baileys for a boozy version! I dolloped the cheesecake mixture on top of the base-and-white-chocolate layer and smoothed over the top. Chill this until set, which might take a couple of hours or you can prepare it in advance and chill it overnight.

Strawberry topping: Slice fresh strawberries and cover with icing sugar and leave to become gooey and sticky before spooning the fruit and syrup over the cheesecake. If the syrup is too runny for you, you could even melt a little strawberry jam and spoon it over the top before putting the lids on the jars and refrigerating until you’re ready to eat.

I was desperate to eat the cheesecake but I waited until the game had started before insisting that we opened up the jars and enjoyed our creamy, sweet, naughty portions of cheesecake while the England team played on. It’s only really a ‘Come on England’ cheesecake because of the red and white colours, plus the fact that I want to eat it during every match now – I wonder how many more England games there will be in this tournament?? Let me know if you try out the recipe over the summer and you can tweet me photos of your jam-jar treats to @Cassiefairy 🙂

 


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Pieday Friday ~ Cheeky chocolate cheesecake

Now that the sun has finally come out, it’s time to do away with hot puddings and start making yummy chilled desserts instead, so this week I have made a tasty chocolate cheesecake that I think you’ll adore. It’s great to be able to make this cheesecake ahead of time and keep it chilled – plus, it lasts for ages in the fridge – just keep it in a sealed container and you can enjoy a slice after dinner for the next three days (if it lasts that long without someone scoffing the lot!)

Ingredients:

  • 200g digestive biscuits (possibly the cheapest biscuits you can buy!)
  • 75g butter
  • 300g white chocolate (around 35p supermarket basic white chocolate)
  • 284ml double cream
  • 250g soft cheese (50p supermarket-own-brand is fine)
  • 250g mascarpone

pieday friday sweet cake recipe chocolate cheesecake cream biscuits

  1. First melt the butter in the microwave – this will only take about 20 seconds, so keep an eye on it! Next put your biscuits in a food storage bag and crush them up by bashing with a rolling-pin before adding to the melted butter and mixing thoroughly.
  2. Press the biscuit mixture into a loose-bottomed cake tin (so that it’s easier to remove the cheesecake later!) and compress with the back of a spoon – pushing a little up the sides if you like the rustic look 😉 Pop it into the fridge to chill.
  3. Whip the double cream until it is thick and stiff then add the soft cheese and mascarpone and whisk to combine.
  4. Melt the white chocolate (either over a pan of boiling water on the hob, or in 20 second-bursts in the microwave) and then mix into the cream and cheese mixture
  5. Smooth the cream cheese mixture out over your biscuit base then put back into the fridge until you’re ready to eat, then grate a little extra white and milk chocolate on top, pop it out of the cake tin and serve!

pieday friday sweet cake recipe chocolate cheesecake

Give it a go yourself and if you do please tweet me with your photos @CassiefairyTutu

Cassiefairys free pieday friday recipe book blurb ebook


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Pieday Friday Recipe – Baked vanilla cheesecake

Today is my brother Alex’s birthday and I offered to bake his favourite cake for him. When I asked him what type of cake he wanted he replied “cheese”. So baked cheesecake it is then!

Here’s the recipe I used and some photos of the process:

  • 225g digestive biscuits
  • 100g butter , melted
  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs , plus 2 yolks
  • tsp vanilla extract
  • 4 tbsp plain flour
  • 175g caster sugar
  1. Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. (I don’t have a food processor, so I put the biscuits into a freezer bag and bashed them with a rolling pin). Press into the tin and chill.

       

2. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble. (This took a while longer in my oven than the recipe said, about 50 mins before it browned on the top)

3. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with whipped cream. Swirl lemon curd over the top and decorate with raspberries, if you like. (I topped with happy birthday sign and candles instead)

           

Happy Birthday Bruv!

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