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Tia Maria Cheesecake November 14, 2012

Filed under: Cakes,Desserts — delishuss @ 9:06 am
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I haven’t tried this recipe yet but I reckon I will make it for Christmas. Catherine passed this recipe on to me and thought I would like it. It sounds fab. It’s from

Cuts into 16 slices

Prep 30 mins plus cooling

Cook 35 mins



85g hot melted butter, plus extra for greasing

140g plain chocolate digestive biscuits, finely crushed

3x 300g packs full-fat philadelphia cheese

200g golden caster sugar

4 tbsp plain flour

2 tsp vanilla extract

2 tsbp Tia Maria

3 large eggs

300ml pot soured cream

For the topping

150ml pot soured cream

2 tbsp Tia Maria

Cocoa, for dusting

8 Ferrero Rocher chocolates



1. Heat oven to 180 degrees celsius, 160 degrees fan assisted oven, gas mark 4. Line the base of a 25cm springform tin with baking parchment. Blend the butter and biscuit crumbs and press onto the base of the tin. Bake for 10 mins, then leave to cool.

2. Increase oven to 240 degrees celsius/ 220 fan assisted oven, gas mark 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, Tia Maria, eggs and soured cream.

3. Grease sides of the cake tin with butter. Pour in the cheesecake mixture and smooth. Bake for 10 mins, then decrease oven to 110 degrees celsius/ 90 degrees fan assisted oven, gas mark 1/4 for 25 mins. Turn off the oven, open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.

4. To make the topping, mix the soured cream and Tia Maria, then smooth over the top of the cheesecake. Chill. To serve, remove from the tin and slide onto a plate. Dust with cocoa through a tea strainer until the top is covered. Lightly mark the cheescake into portions with a knife, and place a chocolate on every other portion.





White Chocolate and Raspberry Cheesecake October 18, 2012

Filed under: Cakes,Desserts,Uncategorized — delishuss @ 11:06 am
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I had been meaning to try this recipe for ages, so I had the opportunity when a couple of friends came around for dinner.  It’s really lush. It’s pretty straight forward to make as well and it can be made a day before you need it. I didn’t have a weighing scales so the biscuit base was a bit crumbly, it needed a bit more butter. The chocolate is not that prominent in the recipe, so next time I think I would add a bit more white chocolate in it. Other than that I think it’s a winner. My friend Catherine passed on the recipe, I think she got it in a cookery class she went to.

Hope you enjoy it as much as I did.


For the base

175g digestive or ginger nut biscuits, coarsely crumbled

100g butter melted

For the filling

2x 200g cream cheese

60g caster sugar

Zest of lemon, finely grated

1 tbsp of lemon juice

300g good quality white chocolate

300ml double cream

250g raspberries

To decorate

White chocolate curls

Fresh raspberries and toasted almond flakes

lemon, zest

Equipment: 20cm loose bottom cake tin or springform tin


1. Put biscuits in a plastic bag and bash with a rolling pin until coarsely crushed. Mix together the biscuit mixture and the melted butter.

2. Press the mixture over the base of the cake tin and chill.

3. Beat the cream until stiffly whipped.

4. In a separate bowl, using an electric whisk, beat together the cream cheese, sugar, lemon juice and zest.

5. Melt the white chocolate in a bowl over a pan of simmering water. Pour it into the cream cheese in a thin stream, whisking as you do so.

6. Fold in the whipped cream. Stir the raspberries through the chocolate and cream mixture.

7.  Spoon the mixture over the biscuit base and level the top.  Leave in the fridge to chill for 3-4 hours.

8. To serve, decorate the top with curls of white chocolate, sprinkle over the fresh raspberries and cut into wedges.

Notes: You can use frozen raspberries if they are not in season or are too expensive. I made a little raspberry coulis but putting some frozen raspberries in a bowl with two tablespoons of sugar and ding it in the microwave for about a minute and a half and mash it up with a fork. If you want to be posh you could put the mixture through a sieve, I like it a bit rustic and drizzle the mixture over as is.


Mo’s Nutty Cheesecake August 29, 2010

Filed under: Cakes,Desserts — delishuss @ 9:22 pm
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I have to admit that I haven’t tried this recipe but it’s definately one on my list. It really is a piece of cake 🙂



8 oz digestives

3 oz butter


3 oz caster sugar

3 oz Philadelphia cream cheese

2 pots hazelnut yoghurt

1 small carton of cream whipped


  1. Bash the biscuits with a rolling pin until it’s the texture of crumbs.
  2. Melt the butter in a saucepan and stir in the biscuits, remove from the heat. Spread into a tin and chill in the fridge.
  3. Beat the sugar and cream cheese in a bowl.
  4. Fold in the yoghurt and cream. Spread on the base.
  5. Chill in the fridge until set.
  6. Serve with whipped cream and some chopped nuts.

Baked Poppy Seed and Lemon Cheesecake August 11, 2010

Filed under: Desserts,Weight Watchers Recipes — delishuss @ 8:31 pm
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I got this from a Weight Watchers cookbook. It’s really good. To keep it relatively healthy you could serve it with some fresh raspberries and low fat creme fraiche.


200g of reduced fat digestives biscuits, crushed

50g of low fat margarine melted

150g of golden caster sugar

1 tblsp of corn-flour, sifted

Zest of 2 lemons

2 tbps vanilla extracts

300g low fat soft cheese

200g tub of low fat crème fraiche

110g 0% fat Greek yoghurt

2 egss, beaten

1 tblsp of poppy seeds


  1. Preheat the oven to 200 degrees Celsius, fan oven 180 degrees Celsius. Line the bases of a 20 cm springform cake tin with non-stick baking parchment.
  2. Combine the crushed biscuits with the melted margarine and 1 tablespoon of water. Press evenly into the base of tin. Chill until required.
  3. Place the sugar, corn-flour and lemon zest in a food processor and blend briefly. Add the vanilla, soft cheese, crème fraiche, yoghurt and eggs and blend until smooth.
  4. Pour the mixture over the base and sprinkle with poppy seeds. Bake for 30-40 minutes until the cheesecake has begun to shrink from the sides of the tin and is golden on top- it should still wobble slightly in the middle, but will firm up on cooling. Leave it cool before removing from the tin, then chill for at least 1 hour.