Here at British Bakeware, we love New York cheesecake, and this mini New York cheesecakes recipe was too good to ignore thanks to the good people at BBC Good Food!
New York cheesecake is a favourite in the dessert world, and this recipe is a perfect party food for you to serve on New Year’s Eve if you are having a party! The vanilla undertones of this cheesecake will melt in your mouth, and if you top it off with lemon curd, the contrast of flavour will make the perfect bite size treat!
Photo by Megan Chromik (view original here)
Ingredients:
- 250g ginger snap biscuits
- 100g butter
- 250g ricotta
- 250g cream cheese
- 200g soured cream
- 3 large eggs
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 1 lemon, finely grated rind and the juice
- 150ml double cream
- 2-4 tbsp lemon curd or raspberries for decoration
Instructions:
Step 1-Preheat your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 6. Line the base of a shallow cake tin with baking paper.
Step 2-Blend the ginger biscuits in a food processor until they are in fine pieces. Melt the butter on the hob and stir it in to the ginger biscuits until it is well mixed together. Empty the ginger biscuit and butter mixture in to the tin and spread out across the base until it is compressed.
Step 3-Rinse the food processor bowl and use it to mix together the lemon rind and juice, the soured cream, cream cheese, ricotta, eggs, caster sugar, cornflour and vanilla extract. Blend all the ingredients until it becomes smooth.
Step 4-Pour the mixture on top of the biscuit base and bake in the oven for around 40 minutes until it starts to set. One this is the case, take it out of the oven to allow it time to cool.
Step 5-Whisk the double cream until it is soft and spread over the top of the cheesecake. Refrigerate overnight to allow it to set properly.
Step 5-When you want to serve the New York cheesecake, remove it from the tin before removing the baking paper. If you are serving this for your New Year’s Eve party, cut the cake in to 48 squares, or however many you think you will need. If you have chosen lemon curd as the topping, put the lemon curd in to a piping bag and pipe a bit of lemon curd on to each piece of this delicious New York Cheesecake. If you have chosen the raspberries as a topping, place one on top of each piece. Or you can serve it as it is with no topping, it is completely up to you!
Source: BBC Good Food
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To celebrate National Cupcake Week, we have this fantastic recipe for you to try at home. It is National Cupcake Week from 15th to 21st September, so what better way to celebrate than baking a few cakes for yourself. The organisers of National Cupcake Week do some fantastic work for Wellbeing of women charity, so why don’t you take a look at their websites for more information!
Here at British Bakeware, we love cupcakes, so when there is a week dedicated to these delicious sweet treats, we couldn’t help but celebrate it! We have launched a competition for one of our lucky followers to win a cupcake tray and cooling rack, and we thought we would give you this recipe as an idea for something to bake if you were lucky enough to win, or even if you just want to celebrate National Cupcake Week like us. These cakes take only 35 minutes to prepare and cook, and a fantastic twist on the classic cupcake recipe. The flavours from the raspberries really compliment the orange sugar drizzle giving you a burst of fruity goodness when you take your first bite!
Ingredients:
For the Cupcakes
- 200g self-raising flour
- 2 tsp baking powder
- 200g of softened unsalted butter
- 4 eggs
- 200g caster sugar
- 3 tbsp milk
- 50g ground almonds
- Zest of 1 orange
- 150g raspberries slightly crushed
For the Sugar Crust
- Juice of 1 orange
- 4 tbsp of caster sugar
Instructions:
Step 1- Preheat your oven to 180 degrees celcius/Gas Mark 4. Take a 12 cup cupcake tin and line with paper muffin cases.
Step 2-Add the first 8 ingredients on the list to a mixing bowl and beat with an electric whisk. You should do this until the mixture starts to become smoother. Once this is the case, fold the crushed raspberries in to the mixture.
Step 3-Divide this mixture equally between the 12 paper muffin cases, place in the oven, and bake for 20 to 25 minutes until the tops of the cupcakes start to turn a fantastic golden brown colour.
Step 4-For the sugar drizzle, mix the orange juice and 4 tbsp of caster sugar together until fully blended together.
Step 5- Remove the cupcakes from the oven and let them cool for between 10 and 15 minutes. Then equally split the orange sugar drizzle over the top of each cupcake.
Step 6-Serve with any of the remaining raspberries, and enjoy!
Source: BBC Good Food
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This Chocolate and Vanilla marble loaf is a fantastic recipe for you to try at home, combining two of the nation’s favourite flavours in one delicious cake!
There is nothing better than a slice of loaf cake with a cup of tea or coffee! Since the Great British Bake Off is in full swing, we thought we would give you one of Mary Berry’s recipes to try for yourself at home. This fantastic Chocolate and Vanilla marble loaf looks incredible, and is extremely easy to bake!
Ingredients:
For the Cake
- 225g softened butter
- 225g caster sugar
- 275g self-raising flour
- 2 tbsp baking powder
- 4 large eggs
- 2 tbsp milk
- Half tsp of vanilla extract
- 1 and a half tbsp cocoa powder
- 2 tbsp hot water
For the Icing
- 25g butter
- 15g of sifted cocoa powder
- 1-2 tbsp milk
- 100g sifted icing sugar
- Roughly 25g of melted white chocolate
Instructions:
Step 1- Preheat your oven to 160C/325F or gas mark 3.
Step 2- Lightly grease a loaf tin and place a piece of non-stick baking paper in the tin, ensuring that it covers the wide sides and base.
Step 3- Put the milk, eggs, flour, butter, sugar, baking powder and vanilla extract in to a large bowl and mix together using an electric whisk. Then place half of the mixture in to another bowl, and put to one side for later. So now you have 2 bowls of cake mixture.
Step 4- In a separate small bowl, mix the hot water and cocoa powder together until it becomes silky smooth. Add this to one of the bowls of cake mixture once it has cooled.
Step 5- Put the chocolate and vanilla mixtures into the loaf tin you prepared earlier until all of the mixture has been used up.
Step 6- Bake the mixture for around 50 minutes to an hour until it starts to rise and move away from the sides of the tin. You’ll know when the cake is finished baking as it will be springy to touch. If it isn't, simply bake for a few minutes more. Once finished, allow the cake to cool slightly before removing the baking paper and place on a cooling rack to finish cooling.
Step 7- For the icing, you need to melt the butter in a pan to start. Once melted, add the cocoa powder and mix in for about 90 seconds. Add the milk and icing sugar and start to stir it in.
Step 8- Remove this from the heat and mix it together. Leave the icing for a while to thicken up.
Step 9- Once the icing has thickened, spread it over the cake, and finally drizzle the melted white chocolate over the top and leave it to set!
Step 10- The only thing left to do now is cut yourself a slice of this delicious cake!
Source: Telegraph
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These delicious jammy biscuits could not be easier to make if you tried, something excellent to bake with the kids on those rainy summer days.
The subject on the GBBO this week is biscuits, so we thought we give you a simply recipe so you can bake along later tonight. These jammy biscuits are classic, and let’s be honest, who can resist a jammy biscuit, we certainly can’t!
Ingredients:
- 200g self-raising flour
- 100g caster sugar
- 100g butter
- 1 egg
- 4 tbsp strawberry jam
Instructions:
Step 1- Preheat your oven to 190C/gas mark 5/160 fan.
Step 2- Mix the butter, sugar and flour together in a mixing bowl until it starts to take the consistency of breadcrumbs. Or you can do this in a food processor if you want to take the easy option.
Step 3- Once you have mixed the butter, sugar and flour together, beat the egg and add as much of it as is needed to turn the mixture in to a stiff dough.
Step 4-Then shape the dough mixture in to a tubular shape ensuring it has a diameter of about 5cm. Once this is done, cut the rolled dough in to 2cm disc shapes.
Step 5- Spread the discs out on a baking tray or baking sheet, ensuring there is enough room left between each one, as the mixture will need the room when it is baking.
Step 6-Make a small mark in the middle of each disc and place 1 tbsp of the strawberry jam in the centre .
Step 7-Bake for 10 to 15 minutes until the biscuits start to rise and they turn a delicious golden brown colour. Place on a wire rack to cool.
Step 8-Once cooled, you can tuck in and enjoy these scrumptious biscuits!
Source: UK TV
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