Yesterday I went out for dinner to celebrate my best friend’s birthday. His favourite type of cake is a blueberry cheesecake. I thought I’d do something a little different by creating a cake with two different layers. I also paired it with a strawberry sauce, which I thought added a nice touch to it. You can find the recipe for it here. I personally prefer a thin biscuit base, so if you prefer a thicker base or prefer the biscuit layer to cover the sides, then add more biscuit crumbs and butter accordingly. No Bake Berry Cheesecake with Strawberry Sauce Adapted from Philadelphia and J cupcakes Ingredients
- 1 cup sweet biscuit crumbs
- 80g butter, melted
- 500g of cream cheese, softened (at room temperature)
- 200ml heavy whipping cream
- 12g gelatine, ¼ cup boiling water
- ½ cup caster sugar
- ¼ cup strawberry puree
- ¼ cup blueberry puree
- Blueberries and strawberries, extra, for decorating (optional)
- Dried roses (optional)
- Mix the butter with the biscuit crumbs and press into the base of your lined and greased 18cm round spring form pan. Refrigerate.
- Beat the heavy whipping cream until soft peaks form.
- In a separate bowl, beat the cream cheese with the sugar with an electric mixer, until smooth.
- Fold in the whipping cream into the cream cheese batter.
- Separate the mixture into two bowls, evenly. In one of these bowls, mix in the blueberry puree and 6g gelatine, dissolved in 1/4cup of boiling water until well combined.
- Pour blueberry cheesecake mix into the springform and spread evenly. Chill the whole pan in the freezer for 5 minutes.
- Repeat step 5 with the other half of the cheesecake mixture, but with the strawberry puree. Pour the strawberry cheesecake mixture on top of the blueberry layer, spreading it out evenly on the top. Refrigerate the whole pan overnight to set.
- Remove from pan and serve with fresh strawberries and strawberry sauce, which you can follow here.
Enjoy! If you have any questions, please leave a comment below. I’d also love to hear your thoughts on this recipe. Don’t forget to like and follow if you like recipes if you’d like to see more!
My aunt just arrived home from an overseas trip last night and it’s her birthday today. In celebration, the family went out for lunch and I baked these cupcakes for her.
This is an old recipe that came from my grandaunt who sells her homemade delicious baked goods in her town. She bakes the best cakes and cookies! Her recipe is supposed to be baked as a cake and without the frosting, but I added it because I love cream cheese frosting and I think it compliments it well.
Zest and juicing oranges
Creamy & fluffy butter and sugar
Cupcake batter ready to be spooned into cupcake liners
Cupcakes are out of the oven and cooling on a wire rack
Decorated with orange cream cheese frosting and candied orange peel.
Orange Butter Cupcake Recipe
Orange butter cupcakes:
- 250g butter
- 160g caster sugar
- 5 eggs – separate the eggs and yolks
- 2 large oranges (zest rind and juice)
- 200g plain flour
- 50g corn flour
- 2 teaspoons baking powder
- Pinch of salt
Orange cream cheese frosting:
- 250g cream cheese (room temperature)
- 1 tablespoon orange juice
- 150g butter
- Zest of a large orange
- 3/4 cup icing sugar
- Candied orange peel (optional)
- Preheat the oven to 170°C (338°F)
- Sift the plain flour, corn flour, salt and baking powder twice
- In a separate bowl, beat butter and sugar until creamy and fluffy. Continue to beat while adding in the egg yolks.
- Fold in the flour into the egg mixture. Mix in the orange juice and zest
- In another bowl, beat the egg whites until stiff and fluffy
- Pour the egg yolk batter into the fluffy egg whites and fold until well combined.
- Spoon batter into cupcake liners and bake for 12-18 minutes or until the cupcake tops are golden brown
- Transfer to a wire rack to cool
- Beat cream cheese and softened butter until creamy and fluffy. Sift icing sugar into cream cheese mixture and continue to beat. On low speed, add orange juice and zest. Spread frosting directly onto the cupcake or fill piping bag and pipe onto the tops. Decorate tops of the icing with candied orange.
Something that my older relatives always complain about is eating sickly sweet desserts. These cupcakes aren’t too sweet but are tasty, buttery & zingy! The cream cheese frosting is so creamy and smooth.
Tomorrow i’ll be making some mint granita with apple juice. Perfect for a hot summery day. What treats do you indulge in on a hot day? Leave me a comment and let me know if you have any questions.
Today was quite a gloomy day so I decided to bake some cupcakes for my uncle’s birthday. His favourite treat is carrot cake with cream cheese frosting, so that’s exactly what he’s getting but in the form of cupcakes!
The cupcake itself has pistachios, walnuts, pecans and sultanas. Very nutty, so delish!
Cream cheese frosting with a dash of lime juice and zest.
At first I started sprinkling pistachios around the edges of the icing, which I think looked pretty nice but I decided to go for something cuter by adding the little carrot on the top. I just mixed red and yellow food colouring to a small batch of the cream cheese frosting in order to make the orange.
What I love the most about these is that they are bite sized and everything seems so much darn cuter when they are made tiny.