Double Baked Cherry Cheesecake

Double Baked Cherry Cheesecake {via Octavia and Vicky}

I love, love, love cheesecake! Whenever I eat it I think of that episode of Friends, when Chandler and Rachel get a cheesecake delivered to their door by mistake, and…

I always thought I could make short work of half a cheesecake myself. Naughty!

This cheesecake recipe is a classic. It’s that gorgeous, rich, creamy baked cheesecake flavour, topped with luscious, tart, cherries. You can actually choose to keep the cheesecake plain, if you prefer, or top it with your favourite fruit or chocolate or caramel or nuts or…. you get the idea.

Thanks to my lovely sister in law for sharing this recipe with me. I love it when I get a tried and tested recipe passed on, I know it will be a winner before I’ve even begun! Of course I couldn’t resist tweaking it just a tiny bit. I assure you the result is to die for.

Double Baked Cherry Cheesecake

Serves 8 – 12 (or two greedy Friends)

Ingredients

For the base

  • 250g Yo Yo biscuits (or any sweet biscuit – eg. Nice, Graham Crackers), crushed
  • 80g unsalted butter, melted

For the bottom layer

  • 500g cream cheese
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla
  • 2 eggs

For the top layer

  • 250g cream cheese
  • 1/4 cup caster sugar
  • 200g Greek yoghurt

The cherries on top: 

  • 400g Morello cherries
  • 2 Tablespoons caster sugar, extra
  • 2 teaspoons corn flour

Method

Base: Mix together the crushed biscuits (I blitz them in the food processor) and butter until it looks like wet sand. Press into the base of a buttered spring form tin.

Bottom layer: Use an electric mixer to beat together 500g cream cheese, 3/4 cup sugar and vanilla until smooth. Beat in the eggs, one at a time. Pour on top of the base and whack it in the oven at 180 degress Celcius for 30 minutes. Allow to cool for five minutes.

Top layer: Now mix together the remaining cream cheese, Greek yoghurt and 1/4 cup sugar until nice and smooth. Pour on top of the cooled cheesecake and bake for another 10 – 15 minutes (it will still be just a little wobbly). Turn the oven off and leave the door ajar with the cheesecake inside, to cool. This helps to stop the cheesecake cracking. Once cooled the cheesecake can be kept, covered, in the fridge until needed.

Now for the cherry topping. In a small dish whisk the corn flour with 2 tablespoons of the juice from the cherries. This will help to avoid nasty corn flour lumps. Now combine this with the cherries, the rest of the juice and 2 Tablespoons caster sugar in a small saucepan. Stir over a low heat until the liquid thickens (approx 5 minutes) then leave to cool.

I popped the cherries into a lunch box for travelling to my friends house. Cheesecakes make a perfect travelling dessert and you can make them a day head. I’m all about fitting things in when I have the time! You just have to try your best not to eat the cheesecake before your event :P

Do you think you could eat half a cheesecake? 

Let there be cake

In honour of my brother Ryan, I welcome Bekka from Just for Daisy and her guest post about one of Ryan’s great passions in life – CAKE!

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Cake is something we do a lot of around here. Miss Daisy (3.5yo) shares my passion for baking and is becoming quite independent in the kitchen. She’ll confidently crack eggs, measure flour and pour milk without assistance. So we bake several times a week. Understandably, the more people we can dish it out to the better! Usually we’ll send almost all that we’ve made off to our neighbours and keep a small serve for ourselves… much better on the hips that way!

One of our latest favourites has been Strawberry and Apple Crumble Cake. The combination of the sweet fresh strawberries, tart apples and the crumbly topping is divine! And this cake can be whipped to perfection and taste just like a white chocolate mud cake… yes, that smooth.

Strawberry and Apple Crumble Cake

Ingredients::

200g butter, chopped, room temperature
3/4 cup caster sugar
2 tsp vanilla extract
2 eggs, room temperature
1 cup self raising flour
1 cup plain flour
3/4 cup milk

Topping:

200g strawberries
1 apple, sliced thinly
1/2 cup plain flour
60g butter
1/4 cup brown sugar

Method::

  • Cream butter, sugar and vanilla in food processor or with electric beaters until creamy and pale. Lots!
  • Add eggs one at a time and process ’til smooth.
  • In a separate bowl combine flours. Fold in butter mixture and milk.
  • Spoon batter into a greased/lined springform pan. Smooth the top.
  • Arrange apple slices on top. Then strawberries. I like to push some strawberries into the batter so you’ll see them when the cake is cut! :)
  • In a small bowl crumble the butter into flour with your hands until fine. Add brown sugar and stir well.
  • Sprinkle the sugar mix evenly over cake.
  • Bake in preheated 180’C oven for 1 hour or until a skewer comes our clean. Cool in pan then transfer to a wire rack or plate!
You will not be disappointed with this cake… and I bet it would taste equally wonderful with other fresh berries or even without them as a delicious Apple Crumble Cake!

Here are some of our other favourite cake recipes that you will enjoy:

Deliciously moist chocolate cakePeppa Pig Birthday CakeVanilla Cupcakes Recipe
  • The first is straight from my Gran’s hand written notes, a deliciously moist chocolate cake
  • I used her yummy recipe to make this very popular Peppa Pig Birthday Cake for Miss Daisy’s 2nd birthday!
  • This chocolate mug cake is always a winner on those nights when you feel like something sweet.
  • These vanilla cupcakes are so good and a simple and versatile recipe
  • And of course, this cake started it all – Miss Daisy’s first birthday cake which was the star of her rainbow party, the Rainbow Layer Cake – it looked AMAZING inside!

Bekka ~ Just for Daisy
Bekka is a primary school teacher turned SAHM to two little girls. A lover of baking, sewing and creating, Just For Daisy is where she blogs about her life and the loves of her life!

2 Ingredient, 5 Minute Chocolate Mousse

UPLOADING  1 / 5 – 2 ingredient…e mousse.jpg ATTACHMENT DETAILS  2 ingredient 5 minute chocolate mousse.

I’m feeling very smug and happy today. I just spent the whole day with my dear friend, playing with our babes and chatting about stuff. We shared a frantic lunch, throwing food at kids and picking it up of the floor, and feeding it to them again. We also shared some chocolate mousse. At lunch time! I know, who does that?

Yesterday I asked Facebook what I should take to share for dessert at a dinner party and the gorgeous Danielle from Hello Owl shared this chocolate mousse recipe with me. I’ve decided on something else for the dinner party (more on that soon!) but knew that my friend would love this sweet treat for lunch today. This is how I made it.

2 ingredient 5 minute chocolate mousse

2 Ingredient Chocolate Mousse

Ingredients

  • 1 small jar (220g/7.7 ounces) Nutella
  • 300ml/10 ounces thickened cream

To make:

  • Throw both ingredients into a bowl. Mix on high speed for five minutes, or until a mousse-thick consistency.
  • Serve in your fanciest bowls or glasses with a strawberry or two and your done!

Note: some might prefer this to be refrigerated for longer before serving but we thought it was thick and creamy enough just as it was. 

2 ingredient 5 minute chocolate mousse

This week I’m grateful for dear friends (again!) and chocolate. What more could a girl ask for?

12 Cake Recipes to Satisfy Your Cravings

The Answer is Cake! 12 Cake Recipes to Satisfy Your Cravings

Mmmmm, cake!

I come from a long line of cake lovers. I’m raising little cake lovers. When I’m feeling a little blue, I bake a cake. When I’m feeling a little bit happy, I eat a cake.

The answer is always CAKE.

12 Cake Recipes to Satisfy Your Cravings

The Answer is Cake! 12 Cake Recipes to Satisfy Your Cravings

Chocolate Chip Peanut Butter Mug Cake

Chocolate Chip Peanut Butter Mug Cake
Chocolate Chip Peanut Butter Mug Cake

 

Triple Chocolate Brownie Mousse Cake

Triple Chocolate Brownie Mousse Cake
Triple Chocolate Brownie Mousse Cake

Upside Down Pear Cake

Upside Down Pear Cake
Upside Down Pear Cake

Mum’s Banana Cake

Mum's Banana Cake | Octavia and Vicky
Mum’s Banana Cake

Teddy Bear’s Picnic Birthday Cake

Teddy Bear's Picnic Birthday Cake
Teddy Bear’s Picnic Birthday Cake

Mango Cheesecake

Mango Cheesecake
Mango Cheesecake

Four Ingredient Cup Cakes

Four Ingredient Cupcakes
Four Ingredient Cupcakes

Best Ever Chocolate Cake

Best Ever Chocolate Cake
Best Ever Chocolate Cake

Raspberry and White Chocolate Cheesecake

Raspberry and White Chocolate Cheesecake
Raspberry and White Chocolate Cheesecake

Five Minute Carrot Mug Cake

Five Minute Carrot Mug Cake
Five Minute Carrot Mug Cake

Rainbow Cupcakes

Rainbow Cupcakes
Rainbow Cupcakes

What’s your favourite kind of cake?

Chocolate Chip Peanut Butter Mug Cake

This is the best chocolate mug cake I have EVER tried. And I’ve tried a few! The addition of peanut butter and chocolate chips make it perfection.  But be warned – it is pure evil.

Chocolate Chip Peanut Butter Mug Cake

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This cake is perfect for those moments when you NEED chocolate, but have none in the house and is all too easy to throw together.

Some mug cakes I’ve tried are too dry or too claggy or tasteless or just weird. This one is kind of like a moist cake combined with chocolate pudding. It’s drier the more you cook it, but I prefer it a little gooey in the bottom of the cup.

It’s big enough for two…. but can easily be eaten by one. Just don’t make a habit of it!

Chocolate Chip Peanut Butter Mug Cake

Chocolate Chip Peanut Butter Mug Cake

Makes 1 large mug cake or 2 small ones

You will need:

  • 3 tablespoons milk
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon peanut butter
  • 1 tablespoon white chocolate chips
  • 1 tablespoon dark chocolate chips
  • 3 tablespoons self raising flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cocoa powder
  • pinch salt

To make:

  • In a large mug whisk together all the wet ingredients, then add in the dry ingredients and mix with a fork until combined to create a smooth, thick consistency.
  • Microwave on high/full power for 1 minute – more or less depending on your microwave and how you like your cake. Experiment to get it just right for you.

That’s it! It is very rich, I recommend serving with cream or ice cream (or both). Make a little well in one side of the cake and pour in the cream. Oh, so BAD! But, oh so gooooooood.

Chocolate Chip Peanut Butter Mug Cake

What do you do when you need a chocolate fix?

Looking for more cake? Try these:

Triple Chocolate Brownie Mousse Cake Mum's Banana Cake | Octavia and Vicky

Rainbow Cupcakes