Fridge Rose Water Cheesecake

Looking for a quick and easy recipe this Valentine’s day? Just add delicious to your requirements and use this recipe. This will please any cheesecake lover.

Crust:

  • 200g tennis biscuits, crushed
  • 100g butter, melted

Filling:

  • 250ml cream
  • 230g smooth cottage cheese x 2
  • 200ml castor sugar
  • 80ml water
  • 20ml lemon juice (consentrate)
  • 15ml gelatine

Jelly topping:

  • 300ml water
  • 10ml gelatine
  • 40ml rose water
  • colourant

Method:

  1. Combine the cookie crumbles and melted butter. Gently press it into a 20cm cake tin or a small  baking tray and refridgerate.
  2. Beat the cream and slowly add the cottage cheese and sugar while continuing to beat.
  3. Heat the water and lemon just before boiling point and then sprinkle the gelatine over the top. Stir until the gelatine has dissolved.
  4. Combine the gelatine and the cottage cheese mixture. Scoop the mixture into the crusted baking tin or tray. Refridgerate until set.
  5. Colour 350ml water to the correct shade. Heat a 100ml until just before it reaches boiling point. Sprinkle the gelatine on top and stir until it dissolves. Add the rest of the coloured water and rose water. Slowly pour the cooled mixture over the top of the dessert. Chill in the fridge until set.
  6. Slice and serve.

P.S. As you can see, I coloured half of the mixture light pink and layered that in first. But not everything turns out as great as imagined. I wouldn’t recommend this.

 

 

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Lemon Drizzle Cake

Dressed mini lemon drizzle cakes

This lemon drizzle cake has been a massive success in our house, so much so that I’ve received numerous requests to bake this again soon! I have never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk this up as a big success. This is one of those super quick recipes that you could easily whip up on a whim, likely from ingredients already in your pantry. 

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Raspberry Bakewell Cake

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This recipe is the ultimate celebration of raspberries in my books. I love whipping it up at the height of raspberry season when they are at their sweetest. I’ve yet to meet someone who can say no to this, it has even been known to convert some non-berry eaters… So hurry and buy a fresh punnet of raspberries whilst they are still in season, this recipe doesn’t deserve frozen berries.

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Caramel Popcorn Cake

DSC_9959title Ryno’s birthday was nearly a month ago already and I am only getting around to share the special cake I made for him now. That is how behind on blogging schedule I am! But better late than never! I copped out and bought a box cake because I actually like this particular one and it is quite affordable. I just add one extra egg.

Any vanilia sponge cake recipe should work though!

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I made two layers of vanilla cake and a whole lotta buttercream icing that I flavoured caramel. Inbetween the two layers I put some homemade toffee sauce. I used this recipe which actually tastes great with just about anything!

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I finished it off by garnishing with caramel popcorn, which was a great addition! I would just advise you to leave it off until right before you eat it. Or you can create a nice little challenge for yourself. Hint: it involves eating an entire cake in one day!

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