Cottage Cheese Vanilla Cheesecake

Cottage cheese cheesecake

I had some cottage cheese that needed using up so decided to try a cheesecake. It came out perfectly, with no cracks at all 😀 It tasted rather nice and pretty similar to a cheesecake made with cream cheese.

100g digestive biscuits
30g margarine
225g cream cheese
75ml milk
1 egg
20g cornflour
75g sugar
1tbsp vanilla
 1. Preheat the oven to 180c
 2. Whizz up the biscuits in a food processor
 3. Melt the margarine in a microwave and mix in with the biscuits
 4. Press into a silicon baking tin (I used a 8 inch square one)
 5. Thoroughly whisk the cottage cheese until smooth
 6. Add in the other ingredients and mix well
 7. Pour on top of the biscuit mix
 8. Put the tin in a water bath (I just put it in a dish large enough to fit 
    my tin and filled it up with water - this helps distribute the heat evenly
    and prevents cracks)
 9. Bake for around 30 minutes or until the cheesecake is set 
 10. To decorate I mixed 10g cocoa and 10g icing sugar and drizzled over the top

Apple Cinnamon Cake

Apple and cinnamon cake

It’s been a long time since I last posted on here and even longer since I baked anything, so I decided to have a break from revision to conjure up something tasty for a treat. I had many apples that needed using so had a ponder about what I could make with them. I really fancied an apple crumble, but had no ice cream or custard, so that idea went out the window. I also toyed with the idea of some apple turnovers or apple galettes, but the time needed to make puff pastry put me off the idea. In the end, I went back to a tried and tested cake that never fails to please 😀 This cake is very moist and freezes well, which is great otherwise I would definitely eat it all in one go!

100g margarine
100g sugar
2 eggs
100g self raising flour
1 tsp vanilla
1-2 tbsp cinnamon 
3 apples peeled and diced/sliced
 1. Preheat the oven to 180c
 2. Cream together the margarine and sugar
 3. Whisk in the eggs and vanilla
 4. Sift in the flour and gently fold in
 5. Mix in the apples, reserving some slices for the top if you want
 6. Pour into a silicon baking tin
 7. Arrange remaining apple slices on the top in a decorative manner 
 8. Bake at 180c for 35-45 minutes or until a toothpick comes out clean


Strawberry and Cream Cheese Cake

Strawberry and cream cheese cake

I’ve been making a lot of smoothies since buying my 3-in-1 blender (might as well make use of it!) and due to this I’ve been buying a lot of strawberries and frozen fruit. I ended up buying about 1.8kg of fresh strawberries the other day as they were pretty cheap. I wanted to do something else other than smoothies so decided to make a strawberry and cream cheese cake 😀 The alternate layers of cake, cream cheese, and strawberry make the cake really moist and tasty!

For the cake:
120g margarine
120g sugar
2 eggs
250g chopped fresh strawberries
135g self raising flour
1 tsp vanilla

For the cream cheese mix:
125g cream cheese
1 tsp vanilla
25g sugar
 1. Preheat the oven to 180c
 2. Mix together the ingredients for the cream cheese mix
 3. In a separate bowl, cream together the margarine and sugar
 4. Mix in the egg and vanilla with the margarine and sugar until smooth
 5. Fold in the flour 
 6. Alternate the batter, cream cheese, and strawberries in a silicon baking tin
 7. Bake for at least 40 minutes or until an inserted toothpick comes out clean

100 Happy Days – Day 96 (Eggless Victoria Sponge)

I had a nice little baking session this afternoon which was welcomed after lots of revision! I was planning on making a Victoria Sponge with cream and strawberries, however, just before baking my mum mentioned we didn’t have any eggs! Disaster! After a quick search online, I found that I could use natural yogurt or milk as a substitute. Not one for shying away from experimenting, I opted for both as the 150g of yogurt made the mix very thick, so needed 80ml of milk to loosen it up. The rest of the recipe consisted of 150g self raising flour, 140g sugar, 150g margarine, and some vanilla extract. The inside of the cooked cake took a slightly weird texture, and was almost gummy in a way. I’m not sure whether it was undercooked, or whether it was just because I’d used yogurt and milk instead of egg. In any case, I soldiered on, undeterred by this slight blip, and cut the cake in half, whipped up a cream filling, and neatly placed the strawberries inside. When it was time to cut the cake, it was like a scene from a horror movie, with cream and strawberries spurting out from all ends (not the prettiest of photos!!). I was a bit concerned with how it would taste, but it was actually alright. The cake itself was a bit chewier than a normal sponge, but the cream and strawberries made it taste pretty good 😀 However, I think next time I’ll definitely make sure we have eggs before planning a baking afternoon, but I guess you never know how things will turn out until you try!

Eggless Victoria Sponge with cream and strawberries


100 Happy Days – Day 80 (Butter Free Apple Cake)

Fat free apple cake

As I’m going back home in a few days, I wanted to use up what was left in the fridge. I had loads of apples so was thinking of making an apple crumble, but realised I didn’t have margarine or butter to do so. I came across a recipe here that had no margarine or butter in it and it looked pretty good, so I gave it a go. I adjusted it slightly as I only had two eggs and I was rather pleased as the egg whites actually whipped to soft peaks this time! You may remember my disappointment a couple of days ago when I tried to make my Angel Food cake, but the egg whites didn’t whip up. I wasn’t sure how the cake would turn out as it had no fat in it, but it was actually rather good, especially with some squirty cream on it! Next time I might add more sugar though as I do have a bit of a sweet tooth and it was a little bit plain for me. I also finished writing a first draft of an essay for my sociology coursework today, so I had a nice big slice of cake as a treat for finishing it 😀

2 apples (260g)
2 eggs separated
135g self raising flour
100g sugar (next time I'll increase this to 135g)
135ml milk
1 tsp vanilla extract
1 tsp cinnamon
 1. Preheat the oven to 180c
 2. Whisk together the egg yolks and sugar
 3. Mix in the milk
 4. Sift in the flour
 5. Peel, core, and dice the apples and add to the mix
 6. Whip the egg whites until soft peaks form
 7. Fold in the egg whites carefully
 8. Pour into a cake tin and bake for about 30 minutes

100 Happy Days – Day 78 (Angel Food Cake)

Angel food cake with buttercream

I had loads of egg whites left over from previous recipes such as pastry cream, so fancied using them up in an Angel Food Cake today. I don’t have an Angel Food cake pan so improvised and used an empty tin can, filled it with baking beans to make it stable, and put it in the middle of a normal cake pan 🙂 I can’t say the cake turned out completely to plan as the egg whites didn’t whip up to soft peaks, but I thought I might as well carry on and see how the cake turned out as I didn’t want to waste the egg whites and effort I’d put in. The cake came out with a rather crumbly top, which was a bit worrying, but the cake itself was rather nice. It had a very spongy feel to it and reminded me a bit of brioche/bread. I was going to put a Italian meringue icing on it, but once again the egg whites did not want to whip to soft peaks 😦 So in the end I just opted for a standard buttercream and it all tasted rather nice 😀

For the cake:
 67g plain flour
 150g sugar
 5 egg whites
 1 tsp vanilla extract

For the butter cream icing:
 65g icing sugar
 30g butter/margarine
 1 tsp vanilla extract
 Splash of milk to make it spreading consistency
 1. Preheat the oven to 180c
 2. Sieve the flour and 50g of the sugar
 3. Whisk the egg whites on a high speed until frothy
 4. Add the vanilla and whisk until soft peaks form
 5. Add the remaining sugar a little at a time, whisk until medium peaks form
 6. Sprinkle 1/3 of the flour and sugar mix and gently fold in
 7. Continue until all the flour is folded in
 8. Transfer into ungreased pan and bake for around 30 minutes
 9. Once you take the cake out of the oven, cool it upside down
 10. Once the cake is cooled, mix together all the icing ingredients
 11. Spread over the top of the cooled cake
 12. Enjoy!

100 Happy Days – Day 68 (Cranberry and Cream Cheese Muffins)

Homemade cranberry and cream cheese muffins

I’ve fancied making these for a while, but never got round to it. I was pretty happy with these as they actually tasted like a proper muffin, unlike other recipes I’ve tried, and the cream cheese added a nice silky taste to it 😀

Ingredients (makes 6):
 50g cream cheese
 125g caster sugar
 70g fresh cranberries
 100g self raising flour
 1 egg
 75g margarine
 1tsp vanilla extract
 1. Preheat the oven to 180
 2. Beat the cream cheese with 25g of the sugar
 3. Heat the cranberries with 25g of the sugar until they start to pop
 4. Mash the cranberries lightly and cool
 5. Cream together the margarine and remaining sugar
 6. Add the egg and vanilla and mix well
 7. Sift in the flour and mix
 8. Add in the cranberry mix
 9. Divide the mix between 6 cupcake/muffin cases
 10. Drop some of the cream cheese mix into each cupcake and mix a bit
 11. Bake for about 25 minutes