Sweet Tooth Experiments

Category Archives: Cakes

Banana Yoghurt Mocha Date Cake

Posted on Posted in Cakes .

Banana Yoghurt Mocha Date Cake recipe

The idea of this cake came from wanting to bake with the flavor combinations of chocolate, banana, coffee and dates. Yes this seems like a very weird combination but it works!

How I came up with this recipe, well we know chocolate and coffee are a dream together. Banana and chocolate are also an obvious paring. The dates were a way of cutting down the sugar amount in the cake, however they also go really well with banana. After playing around with these ingredients and the quantity of each one the final cake recipe came out absolutely delicious. The flavor just works together so well – I even surprised myself with this hit.

Ingredients:

Cake:

  • 230g self-raising flour
  • 40g cocoa powder
  • 110g brown sugar
  • 140g sliced banana (2 large bananas)
  • 1 egg
  • 140g vanilla yoghurt
  • 130g butter
  • 2 tsn coffee granules
  • 90g dates
  • 50g dark chocolate

Icing:

  • 200g thickened cream
  • 20g icing sugar
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
  2. Sieve the flour, cocoa powder and sugar into a bowl.
  3. Make a well shape in the center of the dry mix.
  4. Mash the banana until smooth in a bowl.
  5. Add the egg and yoghurt to the banana mix and whisk with a fork until well combine.
  6. Melt the butter and add the coffee granules, stir. Add to the banana mix and stir until combine.
  7. Dice the dates and chocolate into small pieces and add to the dry mix, stir to combine.
  8. Add the wet mix into the center of the dry mix and using  a spoon stir until well combine.
  9. Add the dates and chocolate and stir to combine.
  10. Spoon the mix into the tin and flatten the top with the back of a spoon.
  11. Bake the cake for 1 hour or until a skewer inserted into the center comes out clean.
  12. Place the cake on a cooling rack until cold.
  13. Meanwhile whisk the cream, icing sugar and vanilla until peaks form.
  14. Spread over the top and sides of the cake.
  15. Decorate with shavings of chocolate and a few extra chopped dates.

 

Banana Yoghurt Mocha Date Cake recipe
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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Banana Yoghurt Mocha Date Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake

Posted on Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

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For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

  • 30g sago
  • 250ml milk
  • 30ml butter
  • 175g dates
  • 50g brown sugar
  • 70g breadcrumbs
  • 1/4 tsn cinnamon
  • Pinch chili powder
  • 30g cocoa powder
  • 1 tsn bicarb of soda
  • 1 egg

Extra:

  • 150ml cream

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
  3. Place the dates and melted butter in a food processor and blitz until smooth.
  4. Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
  5. Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
  6. Pour the mix into the cake tin.
  7. Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
  8. Place a piece of aluminum foil on the top of the cake or a glass lid.
  9. Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
  10. Place on a cooling rack until cold.
  11. Sprinkle with icing sugar and drizzle with cream or custard.

 

Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Blueberry Cardamom Sponge Pudding

Posted on Posted in Cakes .

Blueberry Cardamom Sponge Pudding

 Blueberry Cardamom Sponge Pudding recipe

I have tried time and time again to make an amazing sweet treat with blueberries. As the flavor is quite subtle in a mix of other flavors it can get lost.

So I decided to come up with a recipe that really heroes the blueberry.

This time around I opted for a sponge cake pudding. The sponge cake element would do a great job of soaking up the juice, amplifying the flavor.

Adding cardamom and lemon complimented the blueberry and intensify the soft blueberry flavor.

This recipe definitely celebrates the blueberry and is ever so tasty!

Ingredients:

Sponge:

  • 3 eggs
  • 110g sugar
  • 1 tbsn corn flour
  • 110g self raising flour
  • 1 tsn butter
  • 80g water

Filling:

  • 75g sugar
  • 125g water
  • 800g blueberries
  • 1 tsn lemon zest
  • 1/4 cardamom
  • 2 tsn corn flour

 

Method:

  1. Preheat oven to 180c degrees and line a 25cm x 30cm cake tin with baking paper.
  2. Beat the eggs in a bowl with electric beaters until thick and creamy.
  3. Add the sugar slowly while beating until the sugar dissolves.
  4. Triple sift the flours into the egg mix and fold until just combine.
  5. Add the butter to the boiling water and stir to combine.
  6. Once the butter mix has cooled pour into the egg mix and fold until just combine.
  7. Pour the batter into the cake tin and bake in the oven for 15 minutes.
  8. Allow the cake to cool in the cake tin.
  9. Place the sugar and water into a saucepan on a high heat until boiling, then turn to low.
  10. Add the blueberries and stir until the berries are soft and squishy.
  11. Add the lemon zest and cardamom and stir until combine.
  12. Pour the mix through a sieve and reserve 180ml the syrup separately.
  13. Place the remaining syrup in a bowl with the corn flour and whisk until the mix is smooth and flour incorporated.
  14. Place the flour syrup back in the saucepan with the blueberries and stir on low heat until the syrup thickens.
  15. Line a 5 cup pudding bowl with plastic wrap, ensuring overhang.
  16. Place the pudding tin onto the sponge and cut around the tin the same size as the base. Repeat for the top of the tin.
  17. Place the small circle into the bottom of the tin.
  18. Cut the remaining sponge into strips to cover the sides of the tin.
  19. Pour the berry mix into the cake tin.
  20. Place the larger sponge circle on the top and push down with hands.
  21. Pull the plastic wrap overhanging on the outside of the tin over the top of the cake.
  22. Place a plate with a weight on top of the cake and place in the fridge for 3 hours (or the longer the better).
  23. Turn the pudding out onto a plate, remove the plastic wrap and brush the remaining syrup on the outside and top of the pudding.
  24. Serve with ice-cream.

 

Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

 

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Butterscotch Macadamia and White Chocolate Cheesecake

Posted on Posted in Cakes .

Butterscotch Macadamia and White Chocolate Cheesecake recipe

For a while now I have been trying to make a delicious dessert with a bottle of butterscotch snapps that I have left over from a cocktail night.

I figured I have never baked with butterscotch before and was really interested in experimenting and making it a hero ingredient.

For flavor pairing inspiration I thought about what works well with butterscotch sauce (hmmm butterscotch sauce). Vanilla and white chocolate seemed to have similar flavor profiles and worked well.

I decided on a cheesecake as the cake type, as I’m not a fan of heaps of cream and fat I decided to use low fat ricotta and mascarpone cheese as the filling foundation. I’ve made cheesecakes with ricotta before and they have worked brilliantly.

To ensure the textures were balanced I added chopped macadamias to provide some crunch, which goes perfectly with vanilla and white chocolate.

The outcome was a luscious and decadent cheesecake with grown up flavors that you can eat and enjoy more guilt free that usual.

Butterscotch Macadamia and White Chocolate Cheesecake recipe

Base:

  • 150g biscuits
  • 75g butter

Filling:

  • 175g ricotta
  • 175g mascarpone cheese
  • 35g icing sugar
  • 1 tsn vanilla essence
  • 50ml butterscotch snaps
  • 120g white chocolate
  • 50g macadamia

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Press mix into the bottom and sides of the lined cake tin.
  4. Place the tin in the fridge to set.
  5. Place the ricotta into a food processor until smooth.
  6. Melt 40g of white chocolate and leave aside until cool to room temprature.
  7. Transfer the ricotta into a large bowl with the mascarpone cheese, icing sugar, vanilla and butterscotch and beat using a hand whisk until just combine.
  8. Add the melted white chocolate and whisk with the hand whisk until combine.
  9. Finley chop up the remaining 80g white chocolate and the macadamia nuts and stir into the filling.
  10. Pour the filling onto the base and place into the fridge for 3 hours to set.

 

Note: I have decorated with some extra chocolate and nuts chopped up as well as a few raspberries for decoration.

 

Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Rum Coconut and Raspberry Cake

Posted on Posted in Cakes .

Rum Coconut and Raspberry cake

Rum Coconut and Raspberry Cake Recipe
Turning the cocktail ‘raspberry mojito’ into a decadent cake, this recipe clearly derived from another night out’s inspiration.

The taste and contents of this cake is exactly that, white rum, raspberry jam and lots and lots of coconut (4 types in fact).

A pretty simple and straight forward coconut cake spiked with rum and sweetened with raspberry it’s no surprise this cake hits the spot for coconut fans.

Rum Coconut and Raspberry Cake Recipe

 

Ingredients:

Batter:

  • 40g desiccated coconut
  • 210ml coconut milk
  • 130ml rum
  • 190g butter
  • 235g sugar
  • 1 +1/2 tsn coconut essence
  • 2 eggs
  • 280g self rasing flour

Extra:

  • 250g raspberry jam
  • 250ml cream
  • 25g icing sugar
  • 100g flaked coconut

 

Method:

  1. Pre-heat the oven to 160c degrees and line 2 x 25cm cake tins with baking paper.
  2. Place the coconut, milk and rum in a bowl, stir and leave aside for 1 hour.
  3. With electric beaters beat the butter and sugar until the mix is light and fluffy.
  4. Add the essence and beat for 1 minute.
  5. Add the eggs one at a time, beating in between each addition.
  6. Sift in the flour and add the rum mix, stir well.
  7. Using a spatula lightly mix the rum mix into the egg mix until well combined.
  8. Pour into the cake tins evenly and bake for 1 hour or until a skewer inserted into the center of the cakes comes out clean.
  9. Leave the cakes aside to cool on a cooling rack until cold.
  10. Cut the cakes both into 2 even layers horizontally.
  11. Whip the cream and the icing sugar with electric beaters until peaks form.
  12. Place one cake layer on a plate spread 1/2 of the jam, add the second layer, spread with 1/3rd cream mix, add a third layer and spread the remaining jam.
  13. Top with the last layer and spread the remaining cream on the top and sides of the cake evenly.
  14. Coat with the extra flaked coconut on the sides and top of the cake and enjoy.

 

Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake Recipe

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Rum Coconut and Raspberry Cake recipe

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Rum Coconut and Raspberry Cake Recipe

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Honey Nougat Crackle Cheesecake

Posted on Posted in Cakes .

Honey Nougat Crackle Cheesecake

Honey Nougat Crackle Cheesecake recipe

Being a massive fan of Summer Rolls and Honey Nougat Chocolate Bars I decided I wanted to bake a dessert that would turned these bars into a luscious cake.

Honey, nougat, vanilla, peanuts and coconut are all ingredients that would work fabulously with a creamy textured cake, thus cheesecake it is.

Both bars are covered with chocolate so to replicate this layer I opted to use the chocolate as the base to hold the cheesecake together. As cheesecake is creamy and missing crunch I decided on using rice bubbles for a chocolate crackle base.

A very simple no bake cheesecake that replicates the chocolate bars flavours wonderfully.

Deliciously tasty.

Honey Nougat Crackle Cheesecake recipe

 

Ingredients:

Base:

  • 100g rice bubbles
  • 40g desiccated coconut
  • 200g chocolate, melted

Filling:

  • 500g cream cheese, at room temperature
  • 160ml honey
  • 1 tsn vanilla essence
  • 45g peanuts, chopped
  • 70g desiccated coconut
  • 2 tsn gelatin
  • 40ml water
  • 110g thickened cream
  • 2 summer roll chocolate bars, chopped
  • 2 honey nougat chocolate bars, chopped

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the rice bubbles and coconut into a bowl.
  3. Add the melted chocolate and stir until well combine and all rice bubbles are covered.
  4. Press 1/3rd of the crackle mix on the bottom of the cake base and the remaining up the sides of the cake tin by pressing into the tin with damp hands.
  5. Place the tin in the fridge to set.
  6. Meanwhile, to make the filling place the cream cheese, honey and vanilla into a bowl and whip until creamy and smooth with electric beaters.
  7. Boil the water and add in the gelatin, stir until dissolved and no lumps.
  8. Add the peanuts and coconut to the cheese mix and beat for 1 minute.
  9. Add the cream and gelatin mix and beat for 1 minute.
  10. Finely chop up the chocolate bars and add to the mix, beat for 1 minute.
  11. Pour the mixture into the prepared cake tin and leave in the fridge to set for 5 hours.
  12. Remove the cake from the tin and top with grated chocolate, extra peanuts and drizzles of honey.

 

Honey Nougat Crackle Cheesecake recipe
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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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Zucchini Polenta Orange and Poppy Seed Cake

Posted on Posted in Cakes .

Zucchini Polenta Orange and Poppy Seed Cake

Zucchini Polenta Orange and Poppy Seed Cake recipe

This cake was inspired by wanting to hide green veggies in a sweet treat as well as use a grain to replace some of the flour quantity, thus the zucchini and polenta in this cake.

I thought orange and poppy seed would be a great addition and work well with texture of the cake. The polenta would soak up the juice and take on the taste of the orange as well as soak up the liquid of the zucchini, ensuring the cake will not be gooey or sticky.

The cake is subtle, lovely and delicate.

Ingredients:

Cake:

  • 280 zucchini, grated
  • 230g butter
  • 300g sugar
  • 4 eggs
  • 40g poppy seeds
  • 2 tbsn orange rind
  • 2 tsn baking powder
  • 270g flour
  • 160g polenta
  • 90ml orange juice

Icing:

  • 300g cream cheese
  • 100g icing sugar
  • 4 tsn orange juice
  • 1 tsn orange zest

 

Method:

  1. Preheat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Grate the zucchini until you have 280g in volume.
  3. Give the zucchini a good squeeze to remove excess liquid, place in a bowl.
  4. Place the butter and sugar in a bowl and using an electric beater whisk until the mix is creamy and fluffy.
  5. Add the eggs, one at a time beating in between each addition.
  6. Add the poppy seeds and zest and beat until well combined.
  7. Add the zucchini and beat until well combined.
  8. Add in the powder, flour, polenta and orange juice and beat until just combine, but smooth.
  9. Pour the mix into the cake tin and bake for 1 hour of until a skewer inserted in the center comes out clean.
  10. Place the cake on a cooling rack to completely cool.
  11. Meanwhile, make the icing by placing all the ingredients into a bowl and beat with the electric beaters until smooth and fluffy.
  12. Once the cake is cooled cut in half horizontally.
  13. Cover each layer with the icing on the top.
  14. Place one cake layer on top of the other.
  15. Enjoy.
Zucchini Polenta Orange and Poppy Seed Cake recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Blackberry and Lemon Quadruple Trifle recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Zucchini Polenta Orange and Poppy Seed Cake recipe

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Yoghurt Plum and Port Cheesecake

Posted on Posted in Cakes .

Yoghurt Plum and Port Cheesecake

Yoghurt Plum and Port Cheesecake recipe

This cake, is a killer. Who knew plum and port went so well together! I don’t even really like Port, but the sweet taste of the plum makes the Port flavor absolutely addictive.

I made five cakes yesterday when I made this one and none of the others come close to being anywhere near as good.

Cheesecake is another one that is not really a favorite, so to challenge myself I decided that I would incorporate these two flavors into a cheesecake. If I could make a cheesecake that I adored then it would definitely be an amazing cake.

To try to cut down the fat content I opted for a little low fat yoghurt in the mix.

If you’re looking for an unusual but soooo tasty cake this one is a must try!

Ingredients:

Base:

  • 250g nice biscuits
  • 100g butter

Filling:

  • 600g plums
  • 120ml port
  • 500g low fat cream cheese
  • 130g brown sugar
  • 120g vanilla low fat yoghurt
  • 1 tsn vanilla essence
  • 2 eggs
  • 2 egg whites

 

Method:

  1. Pre-heat the oven to 150c degrees and line a 20cm spring form cake tin with baking paper.
  2. Place the butter and biscuits in a food processor and blitz until the mix resembles bread crumbs.
  3. Place in the tin and flatten out with fingertips.
  4. Place the tin in the fridge to set.
  5. Meanwhile,  cut the plum up into slices and place into a saucepan with the port on a medium heat for 5 minutes or until the liquid reduces. Place aside to cool.
  6. Add the cheese, yoghurt, vanilla and sugar into a bowl and using electric beaters whisk for 5 minutes.
  7. Place half the plums with the liquid into a food processor and blitz until smooth, add to the cheese mix.
  8. Add the 2 eggs to the mix, one at a time beat well between each addition.
  9. Place the egg whites into a bowl and beat until peaks form.
  10. Dice up the remaining plums and add to the mix with the egg whites and fold until just combine.
  11. Pour the mix on top of the base and place in the oven for 60 minutes or until the top of the cake is slightly brown.
  12. Turn off the oven and open the door slightly to be jarred.
  13. Leave the cake to completely cool for 2 hours then place in the fridge for 2 hours to set.
  14. Release the tin and place the cake on a plate.
  15. Sieve icing sugar over the top and serve.

 

Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Yoghurt Plum and Port Cheesecake recipe

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Ricotta Chocolate Hazelnut Cake recipe

Posted on Posted in Cakes .

Ricotta Chocolate Hazelnut Cake

 Ricotta Chocolate Hazelnut Cake recipe

Just like many people I am a fan of Ferrero Rocher’s, but am also mindful that 1 is never enough and they aren’t exactly low in kj’s. So I decided to make a cake that duplicated the beautiful flavors of chocolate and hazelnuts in a low sat-fat, low LDL ‘bad’ cholesterol and packed with protein super cake.

Instead of butter I have used low fat ricotta as the base core ingredient for both the icing and the cake, cocoa powder instead of chocolate and hazelnuts instead of the large amount of Nutella that Fererro Rocher’s have.

This cake is lovely and moist, not too sweet but super moreish!

Ingredients:

Cake:

  • 40ml water
  • ½ tsn coffee granules
  • 300g low fat ricotta
  • 4 eggs
  • 180g sugar
  • 1 tsn vanilla essence
  • 60g cocoa powder
  • 235g hazelnut meal

Icing:

  • 200g ricotta
  • 1 tsn vanilla essence
  • 60g butter
  • 95g icing sugar
  • 30g cocoa powder

 

Method:

  1. Pre heat the oven to 150c degrees and line a 20cm cake tin with baking paper.
  2. Boil the water and place in a small bowl with the coffee granules and stir until coffee is dissolved, leave aside.
  3. Place the ricotta, egg yolks, sugar, vanilla and cocoa powder into a bowl and beat with electric beaters until smooth and silky.
  4. Add the coffee and beat with the electric beaters until well combine and smooth.
  5. Add the hazelnut meal and beat until combine.
  6. In a separate bowl beat the egg whites until firm peaks form.
  7. Add 1/3 of the egg whites into the mix and fold until combine. Repeat 2 more times until the mix is just combine.
  8. Spoon the mix into the cake tin and smooth top with the back of a spoon.
  9. Bake in the oven for 70 minutes or until a skewer inserted in the middle comes out clean.
  10. Leave aside to cool in the tin.
  11. Meanwhile make the icing by placing the ricotta, vanilla, butter, icing sugar and cocoa powder into a bowl and beat with electric beaters until smooth and silky in texture.
  12. Remove the cake from the tin once cooled and cut in half horizontally.
  13. Place the base cake layer down and top with half the icing.
  14. Top with the 2nd cake layer and top with the remaining icing.
  15. Sprinkle with a little extra chopped hazelnuts and cocoa powder and enjoy!

 

Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Chai White Chocolate and Vanilla Cheesecakes

Posted on Posted in Cakes .

Chai White Chocolate and Vanilla Cheesecakes

Chai White Chocolate and Vanilla Cheesecakes

This recipe was inspired by wanting to make a super-fast, super easy and fuss free cheesecake. Instead of blitzing biscuits and butter for the base (which I know is already easy) I used a round whole cream filled vanilla biscuit and placed it into a cupcake patty. Doesn’t get much easier than that!

Milk chocolate and chai is a standard flavor combo these days, so for something different I opted for white chocolate and vanilla as the complementary flavors to the chai. This allows for a subtle sweet milky hit at the end of the chai flavor.

Fridge-set means no oven required and the only equipment you need are electric beaters.

The chai is the standout in this recipe, that has a beautiful and delicate after-tone.

Ingredients:

Filling:

  • 12 round vanilla cream filled biscuits
  • 200g white chocolate
  • 200ml Cream
  • 3 tsn gelatin
  • 4 tbsn water
  • 240g chai powder
  • 500g cream cheese
  • 3 tsn vanilla essence

Topping:

  • 20g icing sugar
  • 200ml thickened cream
  • 3 tsn vanilla essence

Method:

  1. Line a 12 hole cupcake tin with cupcake patties.
  2. Place one biscuit in the base of each patty.
  3. Place the white chocolate and 120ml cream in a bowl and heat in the microwave for 30 seconds or until the cream just starts to steam.
  4. Remove from the microwave and stir until the mix is smooth and glossy. Set aside to cool.
  5. Combine the 4 tbsn of water with the gelatin and whisk until smooth, place in the microwave for 30 seconds and whisk ensuring all gelatin is dissolved and smooth.
  6. Place the cream-cheese, 80g thickened cream, vanilla and chai powder into a bowl and beat with electric beaters until just combine.
  7. Add the chocolate mix and the gelatin mix to the cheese mix and beat until just combine.
  8. Pour the mix into the cupcake patties over the biscuits until the patty is almost completely full.
  9. Place the tin into the fridge and leave to set overnight for best results (otherwise 4 hours).
  10. Meanwhile add the topping ingredients into a bowl and using electric beaters beat until peaks form.
  11. Once the cheesecake is set use a star nozzle and piping bag filled with the topping cream and pipe on the top of the cakes.
  12. Sprinkle with extra chai powder and biscuit crumbs and enjoy.

 

Chai White Chocolate and Vanilla Cheesecakes
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Chai White Chocolate and Vanilla Cheesecakes

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Chai White Chocolate and Vanilla Cheesecakes
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Chai White Chocolate and Vanilla Cheesecakes
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Orange Blossom Polenta and Yoghurt Syrup Cake recipe
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Chai White Chocolate and Vanilla Cheesecakes
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