Mini Lemon Cheesecakes

There are only four of us in my immediate family. My sister is away and my Mum doesn’t eat that many sweet things – so this leaves just me and my Dad to bake for. Whilst we wouldn’t exactly say no to eating layer cakes and batches of muffins and trays of scones, it’s hardly good for us and more often than not the food is no longer its freshest and best before we’ve had a chance to eat it and this waste is super annoying. It also limits my recipe choices: when I had some leftover cream cheese I knew immediately I wanted to make cheesecake but all the recipes I read were way out of my feasibility – calling for 700g of cream cheese, 400g of biscuits, finished bakes serving 12 etc. It was time to go it on my own!I don’t create my own recipes from scratch very often so I used this as a starting point but halved it to make it even smaller. I prefer chilled cheesecakes to baked – they seem to be creamier yet lighter and so much easier. I’ve also written before about how citrus desserts for me need to be rammed with flavour so I wanted this to be really punchy with lemon. These also gave me the chance to finally use my food rings which I got for birthday nearly a year ago now and had never used, and I was really pleased with how they turned out looking very neat! I wasn’t exactly sure how to use these so I just set the cheesecakes straight onto the little plates and then removed the ring at the end which actually worked well as I didn’t have  to risk moving them! Overall I loved the finished cheesecakes – they were the perfect size for a satisfying, slightly decadent individual treat and tasted divine. Mini Lemon Cheesecakes
Makes 3-4 mini cheesecakes

Ingredients: 50g butter

120g digestives

200g cream cheese

1tbsp creme fraiche

50g icing sugar

1 lemon, zest and juice

Method: 1. Heat the butter in the microwave until fully melted. Place the digestives in small plastic bag or bowl and use the end of a rolling pin to bash the biscuits to crumbs. Tip the biscuits into the melted butter and stir until fully combined then press a few teaspoons of crumbs into the base of each food ring.

2. Combine the cream cheese, crème fraiche, icing sugar and lemon zest and juice all together in a bowl until smooth. Taste and tweak if you like – the exact quantities do not matter too much in this recipe, so feel free to add more sugar for more sweetness or some more lemon for a sharper cheesecake etc.

3. Spoon the cheesecake mixture between the food rings, pressing the mixture down and levelling the top to prevent air bubbles forming. Cover with clingfilm and refrigerate for 3-4 hours until firm.

4. To remove the cheesecake from the ring, I just warmed them slightly with my hands and ran a knife round the edge and then gently pulled the ring up and off. Zest a little more lemon over the top of the cheesecakes if you wish and enjoy! 

Chocolate Orange Cream Cheese Pound Cake

Baking, and food in general, can often be a comfort. That might seem strange at this time of year – fair enough to talk about comfort food in rainy November, but surely now that we’re in May (where has time gone?!) it’s time to be moving on to light, summery, bikini-ready food, right? Well, not necessarily. For starters, London summers take a long while to get going so the weather is only sporadically beginning to warm up here.  Secondly, just because it is summer doesn’t mean life stresses (I’m looking at you, exams!) don’t occur. And thirdly, when is cake ever a bad thing? That was my thinking recently when I had a stash of oranges that needed using up and I was looking for a new way to use them. With a title as good as this – Chocolate (tick) Cream Cheese (tick) Orange (tick) Cake (big tick) – this cake that I’ve had bookmarked forever finally got its day! Pound cake is an American classic but I’d never made it before and I think this was also my first time using cream cheese in a cake. I liked that the recipe made a properly generously sized cake – one that keeps well for a few days and is very much a cut-and-come-again cake. Despite sounding quite rich and indulgent, it really didn’t taste that way (particularly as I used slightly less chocolate than suggested) so it was perfect as a 4pm pick me up. I also liked the firm texture of a pound cake and am looking forward to trying out more – I think they would be the perfect sturdy cake to bake before a weekend away and take away with you. As I mentioned, it was my first time baking with cream cheese and I had mixed feelings about the results in that respect. Whilst you could taste it in the cake batter, the flavour really cooked out in the oven and I guess the cream cheese is really there to provide texture. I was a bit disappointed by this as I love the flavour, but I guess if you wanted you could add indulgence to this cake with a cream cheese icing! You can find the original Joy the Baker recipe here – enjoy!

Apricot Mascarpone Tart

I think it’s time to face up to the fact that summer is ending. It probably already ended a while ago to be fair. Looking back at my blog posts for the summer months, it may not massively look like I’ve been embracing the bounty of fruit summer offers. The truth is like I’ve said before, my family generally just eats the fruit really simply rather than baking with it. There’s also things I never got round to photographing and blogging, such as my first attempt at jam making with Apricot and Almond Jam: one little tester jar that was delicious (if very sweet) and eaten quickly, like all the best things are. But as the nights get darker, the final raspberries on the garden cane ripen and my final (!) school year is well underway, I get a little nostalgic about the summer that has just passed. So to celebrate the end of Summer 2012, I made a sunshine filled Apricot and Mascarpone Tart. My Mum is not the biggest fan of rich cheesecake type things, so I was looking forward to being able to use mascarpone for once in this tart. As expected, it gave the tart an extra creaminess and richness, but you couldn’t really taste it in a sense that you would be able to identify what it was if you didn’t know. The combination of apricots and almonds is a classic and so was delicious, and I particularly liked the slightly tart roasted apricots offsetting the sweetness of the rest of the dish. The pastry was a method I hadn't seen before – creaming the butter and sugar together before beating in the flour – and I think this resulted in a slightly different texture to normal sweet shortcrust but it was equally as tasty! The recipe came from Lucas Hollweg's recipe section in the Sunday Times Style magazine a few weeks back, which is behind the paywall currently but visible at the weekends. Enjoy :) Apologies for the photo quality – dark rainy nights aren’t the easiest conditions, especially with a hungry family waiting!

Apple, Vanilla and Olive Oil Cake with Maple Cream Cheese Icing

Doesn’t the title say it all? Apples. Cream cheese. Maple syrup. Vanilla. Gorgeous. The flavours may sound quite autumnal, and I do have more summery dishes coming up, but I still highly recommend you give this a try (especially with London’s weather acting like it is October). My Mum and I bought a slice of this cake from the fabulous London bakery, Ottolenghi and once we tasted it knew that we had to have more of it – and soon! Luckily we have the Ottolenghi book at home and, double luckily, the recipe was featured in it. The cake is stodged full of big apple chunks, juicy sultanas and the sponge is deep with cinnamon and luxurious vanilla: already very good. But fill and top it with the rich, honey coloured, maple cream cheese icing – delicious! When I tried the raw cake mixture I was nervous as it had a really strong after taste of pure olive oil, not quite what you’re looking for in a decadent cake. But, once cooked, that harsh and obvious flavour is baked away and you wouldn’t even know it was there (in a good way! It adds depth of flavour rather than being a totally in your face savoury taste). This was my first time cutting a cake in half to make a layer cake, hence the smaller bottom half, but hey, it was stable. It was also my first time using a vanilla pod rather than extract or paste. Pods have a stronger flavour than extract and I think are more impressive in creamy vanilla desserts because you can see all the vanilla flecks. The book said to cook this cake for an hour and a half but I only did it for one hour and it was perfect, maybe even a little bit too done. So I would say start around that level and see how you go because obviously all ovens are different. Overall – enjoy this fabulous treat of a cake!

Apple and Olive Oil Cake With Maple Cream Cheese Icing, from Ottolenghi

Ingredients for cake:

• 280g plain flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/4 tsp bicarbonate of soda
• 120ml olive oil
• 160g caster sugar
• 2tsp vanilla extract
• 2 eggs
• 3 Bramley apples, peeled cored and chopped into 1cm dice
• grated zest of 1 lemon
• 2 egg whites

Icing:

• 100g unsalted butter, at room temperature
• 100g light muscavado sugar
• 85ml maple syrup
• 220g cream cheese, at room temperature

Preheat the oven to 170C. Sift the flour, cinnamon, salt, baking powder and bicarbonate of soda into a bowl. Meanwhile, whisk the olive oil, vanilla and sugar  together until voluminous and smooth. Next whisk in the eggs, one at a time. Stir in the apples and lemon zest and then the flour. Whisk the egg whites until stiff and fold carefully into the cake batter. Grease and line two sandwich tins and bake for 45 mins until a cake batter comes out clean. Once cooked, allow the cakes to cool completely before icing.

To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it’s totally smooth. Use half of  the icing to the sandwich the cakes together, and smooth the remaining frosting over the top.

Carrot Cake

Everybody’s tastes are slightly different. When you Google “chocolate chip cookie” you will get hundreds of thousands of results. Everyone has their own recipe for what they call the best chocolate chip cookie or ultimate brownie, and spend a life time tweaking it to perfection. But its not only chocolate cookies and brownies – the perfect carrot cake is a recipe I’ve been searching for for a long time. I’ve previously tried ‘perfect’ recipes which turned out too eggy, too oily, cakes where the sultanas/ cinnamon/ pineapple overpower the decent carrot flavour. But now, I feel I’m maybe getting closer. The recipe came from Nigel Slater’s new vegetable book, Tender and is apparently a recipe he is constantly asked for. Even in a book based purely around vegetables I will find a sweet recipe! The layers of cake baked up quite small and crunchy round the edges, so the icing complemented it perfectly. Although Nigel Slaters’ recipe was a mix of mascarpone and cream cheese I went full cream cheese and pumped it full of orange flavour.  I’m not going to say that this is the best carrot cake you will ever find because I’m sure it can be improved. But it is soft and decadent, it is full of different flavours that benefit each other and it is a good all-round treat. Give it a go!