Tiramisu layered cheesecake

These little creations are for the lovers of cheesecake and tiramisu and what a perfect couple they really are! I really wanted to make a creamy dessert which had a big hit of flavour. These definitely do give you that hit of flavour with added punch of alcohol. I love tiramisu and think it makes a great dessert, it’s so creamy, subtley sweet with that extra strong taste of coffee. I also love love love cheesecake to and it’s the most versatile dessert out, you can add so many different flavours and extra additions to make it taste so good.

I looked at many different recipes online and I added my own twist to the recipe I used. Also by putting the mixture in a dessert glasses it makes them look that extra bit special. I wanted to make mini layered cheesecake instead of a huge one. I still started with a digestive biscuit base then layering it with broken soaked fingers, cheesecake mix and grated chocolate. To make it even more indulgent I topped it up with cream and extra chocolate. These are all optional and you don’t have to add the ladyfingers or the grated chocolate.

 

Tiramisu layered cheesecake
Serves 6
A creamy, rich, luxrious coffee cheesecake dessert
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 130g - digestive biscuits
  2. 40g - unsalted butter
  3. 1 tbsp - sugar
  4. 200g - cream cheese
  5. 200g - mascarpone
  6. 200ml - double cream (extra for decorating)
  7. 57g - icing sugar
  8. 5-6 tsp - instant coffee granules (or a strong cup of coffee)
  9. 2 tsp - vanilla extract
For assembling and decorating
  1. 225ml - hot water
  2. 5-6tsp - coffee
  3. 2tbsp - sugar
  4. 3tbsp - Tia Maria
  5. 12-20 - Ladyfingers (depending on the size of your dessert pots)
  6. 50g - grated chocolate (optional)
  7. cocoa powder for decorating
  8. Extra whipped cream
Instructions
  1. 1. Firstly grind the biscuits or bash them in a zip lock bag. In a small bowl mix together the ground digestives and melted butter to make the digestive base and set aside.
  2. 2. Dissolve the coffee granules in the hot water. Set aside
  3. 3. In a stand mixer whip 200ml double cream until it reaches stiff peaks, empty in another bowl and place in the fridge. *If using for decorating I would beat the rest of the double cream to save washing up! and place in separate bowl.
  4. 4. Meanwhile, beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.
  5. 5. Mix in the vanilla extract and 4 tablespoons of the coffee mix, taste at this point and add in more coffee, sugar or vanilla if desired
  6. 6. Fold in the double until incorporated don't over mix.
  7. 7. Now it's ready to assemble.
  8. Step 1: Firstly have another bowl ready for the coffee for the ladyfingers. In there add 1/2 teaspoon of sugar, coffee and Tia Maria to taste, you may need more sugar, coffee or Tia Maria. You will need a lot as the biscuits soak up a lot of the liquid.
  9. Step 2: Place two tablespoons (as a guide) of the digestive mix at the bottom of the dessert pot and press down to make smooth.
  10. Step 3: Break a ladyfinger in three pieces and place them to the coffee mix working quickly take it out and place in the dessert pot, squish them so it fits into place and is flat. Then layer it with the cream cheese and finally sprinkle the chocolate. Repeat the layers until it you reached the top.
  11. Step 4: Pipe the top with whipped cream and sprinkle with extra grated chocolate
  12. 8. Set the Tiramisu Cheesecake in the fridge overnight to firm up.
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Nutella Crunchie cheesecake

I have this addiction to cornflakes and crunchy nut cornflakes, they are so moreish. I love how they are so crispy, yet so light! They have the right amount of crunch and I’m known to snack on them right from the cereal box, like a fat pig, I have no shame! Yes I’m one of them people! but who needs the milk anyway, it works so well without it!

This has got to be one of the easiest cheesecakes I’ve made and super quick too! Also it’s very yummy. Anyone who’s a novice to baking they should try this recipe out, they could definitely make it and it won’t go wrong.

I made this for my birthday gathering and I thought everyone would find this quite rich but they really loved it. I changed the original recipe by adding pieces of crunchie bar to give it a bit of bite and a lovely honeycomb taste. I think most people love that flavour. I also made half the recipe as I thought the small slices would be enough, a lot of people had half but then went back for the other half! Lol, I’m just glad they enjoyed it. If you don’t have any crunchie bars don’t worry you can leave it out as the original recipe doesn’t have it although I would advise it as it works really well.  

This cheesecake should be frozen but who actually has room in their freezer to add a 8” tin (or even the small one I was using) I don’t have any room. I put it in the fridge overnight it did work but yes, it was much softer. I would advise to take it out the fridge only 5-10mins before so it’s not totally cold.

Nutella Crunchie Cheesecake
Rich, chocolate, crispy and crunchy
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 200g - honey nut cornflakes
  2. 400g - chocolate hazelnut spread
  3. 180g - Cream cheese
  4. 2 – Crunchie bars broken into small pieces
Instructions
  1. 1. Line a 6” cake tin or something equivalent sized with a sprinform or push up (so it will come out easily).
  2. 2. In a food processor or using a ziplock bag grind/bash the cornflakes until they resemble fine breadcrumbs. In a small bowl and the cornflakes and 200g of the chocolate spread and press the mix into the base tin, making sure it’s levelled out.
  3. 3. In a stand mixer or using a electric beater, beat the cream cheese and the remaining chocolate spread until smooth. Add 11/2 of the crunchie bar and fold in. Smooth the mixture onto the cornflake base, wrap tightly in cling film and keep in the fridge overnight.
  4. 4. Remove from the fridge 5-10 mins before serving and sprinkle over the remaining crunchie bar.
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Tiramisu truffle balls

Oh hey, bye bye 👋 2017 and bring on 2018 🎉, let’s hope it brings happiness for everyone.

So as my first post of 2018, this year I still want to carry on with my baking and cooking adventure. I want to experience different taste and experiences as I do every year and yet I still am greatly in love with food and I don’t think that will ever stop!

Over the holidays I did some baking (of course) it was very Christmasy based. I made some gingerbread men finally after having my cutter for 2 years! yes I know, how bad is that?! unfortunately I didn’t get a chance to photograph them. I also made Lebkuchen these are spiced German biscuits and are AMAZING they bring the most amazing smells of Christmas waft through the house, I just love them and their intense spiced flavour.

Back to this post, these tiramisu truffles were made for NYE, I celebrated with my family, the best way for me. I thought these truffles would bring a little bit of sparkle into the new year and I had to add a bit of liquor obviously. I really love tiramisu and when I came across these I was super excited to make them and thought they would fit perfectly for NYE.

These truffles are super easy to make and it does resemble the lovely flavour of tiramisu.

 

Tiramisu Truffles
Delicious Tiramisu inspired truffles, soft, creamy and full of coffee flavour
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 24 - ladyfingers
  2. 2 tbsp - sugar
  3. 250g - mascarpone cheese, room temperature*
  4. 2-3 tablespoons espresso**
  5. 12 ounces - dark chocolate
  6. 2 tsp - espresso powder (optional)
Instructions
  1. 1. In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
  2. 2. Using a hand mixer (or stand mixer) add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time. You do not want a goopy consistency. It should be similar to a soft cookie dough. Transfer the mixture to a tupperware container and place in the fridge for 45 minutes to an hour.
  3. 3. Line a baking sheet or plate with parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet.
  4. 4. Melt the chocolate and stir in the espresso powder. Dip a cold tiramisu truffle balls into the melted chocolate and transfer it back to the baking sheet/plate. (I uses a fork) Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
  5. 5. Place the back in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
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Eggless Bounty Cups

I made these cups for diwali treats, they are prettier (or maybe more rustic looking 🙃😄) then your usual Bounty bars. They are lovely tasting cups with the gooey, rich, sweet coconut filling and crisp outer chocolate.

These were a bit time consuming to make so just remember to be patient, oh and also silicon paper cases would help but as I didn’t have any I used paper cases and made the chocolate shell a bit thicker so they would be easier to get the cups out. As these were also fiddly to remove from their casing they can also break really easy so a patch job is needed. 

I did like making (and eating these! 😄) although they were not the easiest. I would make them again as they tasted really yummy!

 

Eggless Bounty Cups
Gooey, rich, coconut chocolate bownty cups
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 21/2 cups - desiccated coconut
  2. 1 can - sweetened condensed milk
  3. 2 tbsp - golden syrup
  4. 350g - dark chocolate chopped
  5. 1/4 cup - toasted coconut optional*
Instructions
  1. 1. Place the shredded coconut, condensed milk and golden syrup into a medium sized bowl and mix until combined. Set aside.
  2. 2. Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth.
  3. 3. Using a 1/2 teaspoon measuring spoon, drop it into paper or silicon cups spread evenly.
  4. 4. Allow to harden in the refrigerator for about 10 minutes.
  5. 5. Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
Notes
  1. *I toasted the coconut using a dry frying pan, keep an eye on it.
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Tiffin

When I think of tiffins, I just think of these sweet treats in a rusty old biscuit tin all wrapped up in baking paper. It has a very nostalgic feel to them and something that you would have sitting waiting for you at you grans house.

I really like tiffins as they have a bit of everything in them (which is great for a fatty like me!) they have so much different textures which makes your taste buds go crazzzzyyyyyy. The other thing about tiffins which make them great is the that you can adjust it and add what you want to to make the suit your taste. Actually there is more plus points, they are no bake, quick and easy to make too. These could possibly be made vegan as well which is great for the vegans out there.

These are delicious and this recipe worked well everything stayed intact.

 

Tiffin
Yields 12
Delicious crunchy, chocolatey, crispy, fruity and nutty bar
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 145g - unsalted butter
  2. 60g - Golden syrup
  3. 25g - Caster sugar
  4. 10g - Cocoa powder
  5. 50g - Cornflakes
  6. 225g - Hobnobs/oat biscuits
  7. 70g - Cranberries
  8. 50g - Salted peanuts
  9. 50g - Desiccated coconut
  10. 200g - Milk chocolate
Instructions
  1. 1. Line 8" square/round cake tin with baking paper.
  2. 2. In a saucepan melt the butter, golden syrup, caster sugar, and cocoa powder together in a large saucepan over a gentle heat.
  3. 3. While they’re melting, roughly crush your biscuits (either by putting them in a sandwich bag and bashing them, or blitzing them in the food processor) until you have a mixture of fine crumbs and some fairly big chunks.
  4. 4. When you the butter mixture has melted to a glossy dark liquid and the sugar has dissolved, take the pan off the heat. Then add all the rest of the ingredients in, the crushed biscuits, cornflakes, cranberries, salted peanuts, and coconut. Make sure everything is well combined.
  5. 5. Place all the mixture into your prepared cake tin and press it down in an even layer. Pop the tin in the fridge to chill while you melt the chocolate. Melt your chocolate either in the microwave on low heat or in a glass bowl over gently simmering water. Pour melted chocolate over the cooling base and give it all a shake so the chocolate is even, then put the whole thing back in the fridge to set for around 1 hour, or until the chocolate is firm.
  6. 6. Cut, serve, try to resist eating whole thing at once by yourself.
Notes
  1. You can add or change any of the ingredients.
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Simply Oreo Truffles

I wanted to make truffles for my Afternoon Tea as some of the ones I’ve been to give you them. I’ve made them the week before and found these are by far the easiest truffles I’ve made with the least amount of ingredients. They also have the advantage of not being too too messy (although my hands were chocolatey lol) unlike some of the pure chocolate ones I’ve made. The other good thing is they are so yummy and addictive.

I do like making truffles they’re quite fun but only when you have the time. I sat in front of the TV and finished them off. 

oreo truffles oreo truffles3 oreo truffles2

Simply Oreo Truffles
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. 32 - Oreo cookies
  2. 180g - Philadelphia cream cheese
  3. Chocolate sprinkles / desiccated coconut* to coat
Instructions
  1. 1. Break the oreo cookies and place in a food process grind so they are fine pieces but not very finely ground. Place in a bowl then add the cream cheese and combine.
  2. 2. Place in the fridge for an 30mins to chill.
  3. 3. Make small truffle size pieces and coat with whichever coating you desire.
  4. 4. Store in the container in the fridge.
Notes
  1. I have also used coloured sugar to coat these and it gives it a lovely effect.
  2. You can also use icing sugar or cocoa powder too!
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Pistachio Cheesecake

I am a real fan of nuts and pistachios are one on my favs but as they are quite pricey they are mainly a treat when baking. These didn’t use as much nuts as I expected only 80g and little extra for the brittle. I love the taste of pistachios, they give off such an exotic vibe, their vibrant green colour it’s so beautiful and they have such a lovely distinctive flavour.  

These cheesecakes didn’t look that vibrant but the pistachio brittle did finish it off.

The flavour was quite subtle, next time I think I would add a lot more pistachios in. The original recipe did call for lime zest and juice I didn’t use this as there was sour cream in the mix and I thought this would give the cheesecake a sour taste, I have usually used double cream in cheesecakes and not sour cream so wasn’t sure how this would turn out. I thought by adding the lime would encourage that sour taste and I didn’t want the cheesecake to be overpowered by the taste of lime. 

In the end the cheesecakes didn’t taste sour I couldn’t taste the sour in the cheesecake. Next time I think I would add the lime to give it that extra lift.

The cheesecakes texture came out better then I expected as I found the mixture a little runny compared to other baked cheesecakes I’ve made. They are a very elegant and sophisticated desert and a real treat I will be making them again. 

pistachio cheesecake
 
 
 
pistachio cheesecake2
 
 
Pistachio Cheesecake
Yields 12
Mini tasty Pistachio cheesecake with pistachio brittle
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. For the base
  2. 130g - digestive biscuits
  3. 40g - unsalted butter
  4. 1 tbsp - sugar
  5. For the filling
  6. 375g - cream cheese at room temperature
  7. 125g - sour cream at room temperature
  8. 100g - caster sugar
  9. 2 - medium eggs at room temperature
  10. 80g - pistachio finely ground
  11. For the brittle
  12. 1 cup - sugar
  13. 1/4 cup - water
  14. 1/4 cup - pistachios (chopped if you want)
For the base and cheesecake
  1. 1. Grease and line a 12 cup base tray.
  2. 2. In a microwavable bowl add the butter and cook for 1min until butter in totally melted. Meanwhile break the biscuits down and in a food processor process until fine. Place in bowl with butter add the sugar and mix until combined.
  3. 3. Place over 11/2 tablespoons of the base mixture into the 12 cup pan. Then place in the fridge to cool whilst making the cheesecake mix.
  4. 4. Preheat the oven to 160°C. In a stand mixer or hand mixer add the cream cheese and sour cream and beat, add the sugar and beat until combined then add the ground pistachio and mix well. On low speed add the eggs, one at a time, scraping sides after each additions. Do not overmix. Transfer batter to the prepared pan and tins .
  5. 5. Bake for 25 minutes. Turn oven off and leave the oven door slightly ajar, let cheesecakes cool in the oven for 2 to 3 hours then place in the fridge to cool completely before serving.
  6. For the brittle
  7. 1. In a heavy based pan (not non-stick). Add the sugar and water in heavy small saucepan over until it comes to a deep amber colour, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Stir nuts (I chopped mine) into caramel and immediately pour onto prepared sheet. Working quickly and carefully (caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely, then break into pieces.
  8. Break brittle into irregular pieces.
Adapted from My Bare Cupboard
Adapted from My Bare Cupboard
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