Posts Tagged ‘cake’

Cakes & Bakes: Lemon & blueberry cheesecake

Thursday, June 18th, 2015

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Slice of home-made lemon & blueberry cheesecake | H is for Home

Right, it’s official, cheesecake is H is for Home’s favourite cake!

Home-made lemon & blueberry cheesecake ingredients | H is for Home

Hobnobs ground in a food processor | H is for Home

It’s by far, the most baked Cakes & Bakes entry.

Cheesecake biscuit base made using Hobnobs | H is for Home

Juicing & zesting lemons | H is for Home

This week, lemon & blueberry cheesecake joins the ranks.

Eggs broken into a small measuring jug | H is for Home

Cheesecake mixture and blueberry purée | H is for Home

I’ve used Hobnobs instead of the usual digestive biscuits for the base. Frozen blueberries are available in the supermarket all year round and at a fraction of the price of fresh.

Adding blueberry purée to cheesecake mixture | H is for Home

Lemon & blueberry cheesecake put into a water bath before baking | H is for Home

Home-made cheesecake isn’t difficult. The secret is cooking it long & low. Wrapping the tin with foil and placing it in a water bath (bain-marie) makes sure it cooks properly all the way through without burning. You want the slightest browning of the top.

Top of home-made lemon & blueberry cheesecake before topping with fruit | H is for Home

Home-made lemon & blueberry cheesecake | H is for Home

It feels like a very indulgent cake… but I know the blueberries count as one of your 5-a-day. It leaves just one question, do the lemons make it two? 😉

Detail of a home-made lemon & blueberry cheesecake | H is for Home

If you’d like to save this recipe, you can pin it from here.

Lemon & blueberry cheesecake
Yields 8
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
for the base
  1. 200g/7oz Hobnobs
  2. 75g/3oz butter, melted
for the filling
  1. 500g/17½oz cream cheese
  2. 350g/12oz blueberries (fresh or frozen)
  3. 3 lemons, zest & juice
  4. 200g/7oz caster sugar
  5. 3 eggs
  6. 150ml/5fl oz sour cream
Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Grease the sides of a 20cm/8-inch spring-form cake tin
  3. In a small saucepan, melt the butter
  4. In a food processor, add the Hobnobs and grind to a fine crumb
  5. Add the ground biscuits to the butter and combine
  6. Empty the mixture into the base of the tin and smooth the surface evenly using the back of a tablespoon
  7. Bake the base for about 15 minutes then set aside to cool while you make the cake mixture
  8. Zest & juice the lemons. Set aside
  9. In the food processor you used to crumb the biscuit, add half the blueberries and lemon juice and purée
  10. In a stand mixer (or large mixing bowl if doing it by hand) add the cream cheese, sour cream and sugar and mix thoroughly
  11. Gently whisk the eggs in a measuring jug before adding them to the cheese mixture in 3 stages, mixing well after each addition
  12. Add the puréed blueberry & lemon juice mixture followed by the lemon zest, making sure it's well incorporated
  13. Boil a kettleful of water
  14. Before pouring the cheesecake mixture into the tin, wrap the tin in foil to make it water tight
  15. Put the tin into an oven tray (at least 5cm/1-inch deep)
  16. Pour the cheesecake mixture into the tin and put the oven tray & cake into the preheated oven
  17. Fill the oven tray to about ½cm/¼-inch below the rim with the boiled water
  18. Bake for 1 hour 15 minutes
  19. When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door ajar
  20. When completely cool, top with the other half of the blueberries and put in the fridge
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Italian cheesecake with almond crumb base

Thursday, June 4th, 2015

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Slice of home-made Italian cheesecake with almond crumb base | H is for Home

Lidl had a ‘Taste of Italy‘ special this week so I stocked up on a few Mediterranean bits & bobs when I popped in. I bought a couple of tubs of ricotta, not quite knowing what I was going to do with them. Of course… Italian Cheesecake!

Italian cheesecake ingredients

Ground almonds, sugar and butter in a saucepan

I fancied making it with a crunchy base using amaretti biscuits but I couldn’t find any in the shops. No need to panic, I improvised and made my own almond crumb base.

Almond crumb cheesecake base

ricotta and sugar mixture

I’ve made a fair few different cheesecakes in the past. I think this is almost up there with the all-time favourite Gordon Ramsey version.

making Italian cheesecake mixture

uncooked Italian cheesecake

It’s best served cold, straight from the fridge, perhaps with an after-dinner espresso.

Italian cheesecake straight from the oven

Home-made Italian cheesecake

Fancy giving it a try? Pin the recipe for later!

Cakes & Bakes: Italian Cheesecake with almond crumb base
Yields 6
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Cook Time
1 hr
Cook Time
1 hr
For the base
  1. 40g/1½oz butter
  2. 150g/5oz ground almonds
  3. 30g/1oz caster sugar
  4. pinch of salt
For the cake
  1. 500g/1lb 2oz ricotta cheese
  2. 150g/5oz caster sugar
  3. 3 eggs
  4. 1 teaspoons vanilla extract
  5. juice from ½ lemon
  6. 25g/1oz plain flour
  7. 15g/½oz flaked almonds, toasted (optional)
Instructions
  1. Preheat the oven to 150ºC/300ºF
  2. Grease an 18cm/7-inch loose-bottomed cake tin
  3. In a medium saucepan, add the butter and put over a low heat until melted
  4. Remove from the heat add the almonds and sugar and combine well
  5. Tip the mix out into the cake tin and press uniformly into the base using the back of a spoon
  6. Bake the base for 10 minutes, set aside and allow to cool
  7. In a medium mixing bowl, combine the ricotta and caster sugar until smooth
  8. Gently beat the eggs in a measuring jug before adding gradually to the cheese & sugar mix. Stir well after each addition
  9. Mix in the vanilla extract and then the lemon juice
  10. Sift the flour into the mix and combine well
  11. Pour the mixture on to the almond crumb base and bake for a hour
  12. After the hour, turn the oven off and leave the door ajar allowing the cake to cool in the oven
  13. Remove from the oven and sprinkle the toasted flaked almonds over the top
  14. Allow to cool in the tin completely before removing
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Sweet potato muffins

Thursday, May 28th, 2015

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Home-made sweet potato muffins with crunchy top | H is for Home

Often when we visit Justin’s parents, we’re waved off with a food parcel. It usually consists of chocolate, biscuits and fruit & veg.

Sweet potato muffins ingredients

Sometimes they’re items that were part of multi-buy offers which would be too much for them to consume before going off.

Cooked sweet potatoes

Last week, said goody bag included half a dozen sweet potatoes. Strange, we know. We didn’t have them down as sweet potato fans; we don’t buy them too often ourselves either.

Toasted flaked almonds

I’ve used some of them this week to make a batch of sweet potato muffins. I’d never tried making them before and I didn’t know what to expect.

Sweet potato muffins wet ingredients

I thought they’d be  quite heavy and filling, but I was pleasantly surprised.

Sweet potato muffins dry ingredients

The addition of both baking powder and bicarbonate of soda meant they were light and airy.

Sweet potato muffin batter in cases

A little sprinkling of demerara sugar just before they went into the oven gave them a nice, crunchy top.

Sugar sprinkled sweet potato muffin batter

Just the right size for a mid-afternoon pick-me-up with a brew!

Sugar sprinkled sweet potato muffins

Now, what to do with the rest of the bag of sweet potatoes… any suggestions?

If you’d like to save this recipe for later, you can pin it from here.

Sweet potato muffins
Yields 12
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 medium-sized sweet potatoes
  2. 200g/7oz flaked almonds
  3. 200g/7oz caster sugar
  4. 2 eggs
  5. 120ml/4 fl oz vegetable oil
  6. 80ml/3 fl oz water
  7. 200g/7oz plain flour
  8. 1tsp bicarbonate of soda
  9. ½tsp baking powder
  10. 1tsp ground cinnamon
  11. ½tsp salt
Instructions
  1. Preheat the oven to 180ºC/ºF/Gas mark 4
  2. Grease a 12-hole muffin tray or two 6-hole muffin tins or line with paper muffin cases
  3. Bake the sweet potatoes, skin on, for about 20 minutes until soft and cooked. Allow to cool before scraping the flesh out of the skins and mashing until all the lumps are removed
  4. Toast the flaked almonds, shaking a couple of times to get a uniform colour. This takes 5-8 minutes
  5. In a medium-sized mixing bowl, combine the sugar, eggs, oil and water until the sugar has dissolved
  6. Add the cooled, puréed sweet potato
  7. In a large mixing bowl, sift the flour, bicarb, baking powder, cinnamon and salt. Make a well in the centre
  8. Pour the wet ingredients into the well of the dry and combine well
  9. Spoon the batter into the prepared muffin tins, sprinkle a little demerara sugar on top of each and put in the oven
  10. Bake for 20 minutes before allowing to cool on a wire rack
  11. They can be eaten warm or cold and can be stored in an airtight container in a cool place for up to 5 days
H is for Home Harbinger http://hisforhomeblog.com/