Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake

It's my birthday on Wednesday and I'm trying (and failing) to get excited about it. I used to envy my best friend with a birthday in June as celebrations usually involved garden parties, BBQ's, outdoor games... and when we were older, cider fuelled beach parties. Ah well, I'm stuck with a dreary, cold and wet January birthday (thanks parents) so instead of moping about it, I had to try and make it more cheery!

The kids are always keen that I have a cake on my birthday, but to save my poor kitchen from a baking disaster (hubby + 3 kids = mess), I usually just make my own. I'm really really pleased with how this years Vanilla Raspberry Birthday Bundt Cake turned out. So pretty and bright (thanks to the vibrant freeze dried raspberries) in the darkest depths of winter and it makes my splurge on the tin all the more gratifying.

The vanilla yogurt makes the cake extra vanilla-ry (that's clearly not a proper word but you know what I mean) and also lovely and moist, but if you're not so keen on vanilla then just use plain yogurt in the cake mix instead. I made this bundt cake in a 27cm tin but if you have a smaller tin just fill it to two thirds full and use any remaining mixture to make some muffins. This really is the perfect cake to brighten up your winter's day and get you dreaming about those long hot days of summer just around the corner (well, maybe not..but even lighter evenings will do it for me).

Vanilla Raspberry Bundt Cake

TOP TIPS FOR MAKING BUNDT CAKES

  1. Grease, grease, grease that bundt tin and then add some flour and tap it around before getting rid of any excess. Get in all the corners. Even better, use some quick release cake spray. Leave no corner un-greased is the message.
  2. Leave the cake to cool for 10 minutes before inverting onto a cake plate. The cake will start to come away from the sides as it cools.
  3. Substitute the raspberries in this recipe for other berries - blueberries or blackberries would work well, or a mixture. Or just leave them out altogether for a plain sponge.

OTHER BUNDT CAKE RECIPES YOU MIGHT LIKE

  1. Fig, Lemon, Marzipan Bundt Cake from Tin and Thyme Blog
  2. Coffee and Walnut Bundt Cake from Butcher Baker Blog
  3. Lemon, Strawberry and White Chocolate Bundt Cake from Penne for your thoughts Blog
  4. Chocolate Orange Bundt Cake from New Young Mum Blog
  5. Chocolate Almond Marbles Bundt Cake from BBC Good Food

Vanilla Raspberry Bundt Cake

VANILLA RASPBERRY BUNDT CAKE




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Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake

A pretty Vanilla Raspberry Bundt Cake made with fresh raspberries and a vanilla raspberry drizzle icing.
Ingredients
  • 150g Butter, softened
  • 350g Golden Caster Sugar
  • 4 Eggs
  • 300g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 150ml Vanilla Yogurt
  • 1 TSP Vanilla Paste – I use this one from New By Mouth
  • 50g Fresh Raspberries
  • For the Icing
  • 100g Icing Sugar
  • 2 TBSP Milk
  • 1/2 TSP Vanilla Paste
  • 2 TBSP Freeze Dried Raspberries for sprinkling - I used this raspberry grit from New By Mouth
Instructions
Step 1: Thoroughly butter a 27cm Bundt Tin or use a quick release cake spray and preheat the oven to 160°C/ 140°Fan.Step 2: In a standing mixer (or by hand) cream the butter and sugar together until light and fluffy then beat in the eggs one by one.Step 3: Fold in the flour and bicarbonate of soda before mixing in the vanilla yogurt and vanilla paste.Step 4: Spoon carefully into the tin and place on a baking tray. Push the fresh raspberries into the cake and make sure they are fully covered by the cake batter. Bake for 1 hour or until a skewer comes out cleanStep 5: Leave the cake to cool for 10 minutes before turning out onto a cake plate.Step 6: Mix up the icing ingredients until you have a drizzle consistency (you might need to add a bit more milk) and then drizzle onto the cake before sprinkling over the freeze dried raspberries.

Details
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Yield: 10 slices




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Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake

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Disclosure: I was sent some products from New by Mouth to try, including the vanilla paste and freeze dried raspberries in this recipe. All thoughts are my own.

Meal Plan 16th - 22nd January 2017

Weekly Meal Plan

Week two of #dryjanuary is done and I'm finding it far too easy 😏.  Maybe I'll do a dry February too?  A colleague at work mentioned he is having a 'mildy moist January' which I found quite funny (not quite sure what he means by that?)! I have to say, despite only drinking a few glasses of wine at the weekends I am feeling much better (and A LOT more productive) for not drinking anything at all. I'm sure by the time the 31st January comes around I'll be more than ready for a glass though.

The standard weekly cooking and baking was done over the weekend, including this fab recipe that I first published on the blog back in 2008. The kids LOVE Curried Mince and Peas and it only has 6 ingredients, probably all of which are already in your store cupboard. I usually serve it with rice and naan breads for a filling, frugal and tasty meal. It's definitely one to put on your meal plans if you're looking for new things to try.

Curried Mince and Peas


In blog related news, you might have noticed I've changed my profile picture on my social media channels and blog to my actual face (I made good use of the airbrush function on PicMonkey)! Don't worry, there is still a scone there too, but I thought it was about time after 9 years of blogging that people could put a face to a name. So here it is! I probably should have brushed my hair but to be fair my hair is never neat and tidy thanks to the Cornish wind (rain, sun and mizzle too) so I'll leave it as it is. This is me!

Beth Sachs


It's my birthday on Wednesday (boo - not a fan of them especially as I'm nearly half way to 70!!) but that does at least mean it's my choice of takeaway...well, when I say my choice, the kids will only eat Chinese so I guess that's what we're having! We're also off to a local pub next Sunday for a belated birthday meal with family, so there's not a lot of cooking to do this week as I've already made the curried mince and veggie stew. A few nights off cooking duty will be most welcome....the house needs a serious clean so I'll tackle that instead!

Have a good everyone.

WHAT WE'RE EATING THIS WEEK


Monday 16th January
Caramelised Onion, Proscuitto and Grana Padana Pasta - recipe going on the blog soon! I posted a pic on Instagram here

Tuesday 17th January
Curried Mince and Peas with Rice and Naan Bread

Wednesday 18th January
My birthday so it's takeaway of my choice (but as the kids will only eat Chinese, that's what we'll be having!)

Thursday 19th January
Sweet Potato and Blue Cheese Dauphinoise with Salad

Friday 20th January
Homemade Pizza

Saturday 21st January
Smoky Sweet Potato and Butter Bean Stew

Sunday 22nd January
Birthday Meal at a local pub with the family

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Family Favourite Minced Beef Cobbler

Minced Beef Cobbler
An easy, filling and relatively frugal meal that the whole family will enjoy, even the fussiest of children. I love savoury cobblers, there's something very comforting about them, especially when you top the scones with plenty of cheddar cheese like I do in this recipe. This minced beef cobbler features heavily on our meal plans during the winter months and I like to serve it with seasonal veggies, or failing that some peas from the freezer (to be fair it's usually peas from freezer!!). My lot would quite happily gobble a bowl of this on it's own though. It's most definitely a keeper in this house!

Minced Beef Cobbler

TIPS FOR MAKING THE MINCED BEEF COBBLER

  1. Up the veggies by adding peppers, mushrooms and courgettes to the mince.
  2. Make a veggie version by omitting the bacon and using Quorn mince instead.
  3. Double the recipe if you're feeding a crowd.
  4. Add a tablespoon of caramelised onion chutney to the mince to give it an extra rich flavour.
  5. Serve with seasonal veggies (or peas from the freezer).

OTHER MINCED BEEF RECIPES YOU MIGHT LIKE

  1. Classic Lasagne from Jam and Clotted Cream
  2. Not Just Minced Beef and Onion Pie from A Glug of Oil
  3. Beefaroni Pasta Bake from Lavender and Lovage
  4. Curried Mince and Peas from Jam and Clotted Cream
Minced Beef Cobbler

EASY MINCED BEEF COBBLER



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Minced Beef Cobbler

Minced Beef Cobbler

An oven baked savoury minced beef with cheesy scone cobbles on top.
Ingredients
  • 1 Onion, chopped
  • 2 Garlic, chopped
  • 2 Carrots, chopped
  • 750g Minced Beef
  • 4 rashers Smoked Bacon, chopped
  • 1 TSP Italian Herb seasoning
  • 500ml Passata
  • 2 TBSP Ketchup
  • 1 Beef Stock Pot
  • 1 TBSP Worcester Sauce
  • For the cobbler topping:
  • 120g Self Raising Flour
  • 50g Butter, cubed
  • 1 TSP Italian Seasoning
  • 1 TBSP Horseradish Sauce
  • 1 Egg, beaten
  • 3 TBSP Milk
  • Handful of Cheddar
Instructions
Step 1: Preheat the oven to 180c/160cfan.Step 2: In a large frying pan fry the onion, garlic, carrots and bacon in a little oil until cooked. Turn up the heat and add the minced beef. Stir until brown.Step 3: Add the italian herb seasoning, passata, ketchup, beef stock pot and worcester sauce and let it simmer on a low heat whilst you prepare the cobbler.Step 4: In a bowl rub together the flour and butter until you get breadcrumbs. Stir in the remaining ingredients.Step 5: Pour the minced beef mixture into an oven proof dish and dot the cobbler batter over the top and sprinkle with the cheddar. Bake for 30-40 minutes.

Details
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Yield: 4


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Minced Beef Cobbler

Minced Beef Cobbler

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Peanutty Chicken Curry

Peanutty Chicken Curry
Long lists of ingredients often put me off making a curry, especially on busy weeknights when time is precious. However, this Peanutty Chicken Curry is different! The ingredients list is small and most of the items you will already have in your store cupboard (peanut butter being one of them) or fridge. It's a fairly speedy recipe too and you can have it on the table in under 40 minutes (even with three children distracting you), which is always a bonus when you have hungry mouths to feed.

I was sceptical whether peanut butter would work in a curry but it really does and gives the sauce a lovely smooth silky texture, as well as acting as a sauce thickener. This easy curry is now a staple in our house and features on our weekly meal plans regularly. I hope you enjoy it as much as we do.

Peanutty Chicken Curry

TOP TIPS FOR MAKING PEANUTTY CHICKEN CURRY

  1. If you don't like your curry hot omit the chilli from the recipe.
  2. Up the goodness by adding some veggies like courgettes, peppers and mushrooms. Just fry them at the same time as the onion, garlic and chilli.
  3. Double the quantities and pop the leftovers in the freezer so you have a quick week night dinner all ready to go.

OTHER CHICKEN CURRY RECIPES YOU MIGHT LIKE

  1. One Pot Harissa Chicken Curry from A Mummy Too
  2. Chicken Curry from Fab Food 4 All
  3. Clean Eating Chicken and Sweet Potato Curry from The Kitchen Shed
  4. Slow Cooker Chinese Chicken Curry from me Jam and Clotted Cream

Peanutty Chicken Curry

PEANUTTY CHICKEN CURRY





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Peanutty Chicken Curry

PEANUTTY CHICKEN CURRY

A peanutty chicken curry recipe made with a store cupboard staple, peanut butter.
Ingredients
  • 1 Onion, chopped
  • 1/2 Red Chilli, chopped
  • 1 thumb size piece of Ginger, peeled and chopped
  • 3 Garlic Cloves, peeled and chopped
  • Handful of Coriander stalks, chopped (reserve leaves for garnish)
  • 2 TBSP Thai Red Curry Paste
  • 5 Chicken Breasts, chopped
  • 5 TBSP Smooth Peanut Butter
  • 150g Natural Yogurt
  • 150ml Chicken Stock
  • Small handful each of Chopped Coriander leaves and Peanuts for garnish
Instructions
Step 1: Heat a glug of oil in a large frying pan and gently fry the onion, chilli, garlic, coriander stalks and ginger until soft.Step 2: Stir in the Thai Red Curry Paste and cook for 1 minute before turning up the heat and adding the chicken. Fry until 5 minutes.Step 3: Add the peanut butter, natural yogurt and chicken stock, bring to the boil then simmer for 15 minutes until the sauce is thick and glossy and the chicken is cooked through.Step 4: Garnish with the chopped coriander leaves and peanuts and serve with rice.

Details
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Yield: 4 adult portions


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Peanutty Chicken Curry

Peanutty Chicken Curry

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Meal Plan 9th - 15th January 2017

Meal Plan 9th - 15th January 2017


So, the first week of #dryjanuary has been completed successfully, whoop whoop 😀 (anyone else doing it too?). I'm not a huge drinker these days but over Christmas I did drink a bit more PG (pinot grigio!) than usual, so a detox was much needed. Unfortunately the wine has given way to extra cake instead - MUST STOP EATING CAKE! Difficult when I'm developing some new cake recipes for the blog and have cakes like this Vanilla and Raspberry Bundt Cake looking at me from the kitchen table 24/7. Wish me luck!

Vanilla and Raspberry Bundt Cake


To counter the excessive cake eating I’m back on the cross trainer for 30 minutes a day, which I try and squeeze in first thing in the morning if I can. I’ve also cut down on the carbs and cheese this week after WAY too many Brie and Bacon Panini’s over Christmas. I do love my panini press but it’s not doing my waistline any favours. But nor is the cake!

Ah well, on to the meal plan and this weeks dishes are based around things I need to use in the freezer. I found some lamb steaks buried under bags and bags of petit pois (bit of a food hoarder me), which must have been in the freezer for nearly a year so it was about time I made them into something tasty! What's on your meal plans this week?

WHAT WE'RE EATING THIS WEEK

Monday 9th January
Chicken and Cashew Nut Stir Fry

Tuesday 10th January
Greek Style Griddled Lamb Pita’s

Wednesday 11th January

Thursday 12th January
Hunters Chicken with Sweet Potato Mash and Broccoli

Friday 13th January

Saturday 14th January
Peasotto (Pea Risotto) with Homemade Garlic Bread

Sunday 15th January
Pineapple Spiced Pork Steaks with Egg Fried Rice, Peas and Sweetcorn

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Chocolate Fudge Brownies

Chocolate Fudge BrowniesOh my goodness these Chocolate Fudge Brownies are SO YUMMY...good enough to ditch the January diet for! Dense and fudgy, they will satisfy your sweet tooth cravings and then some! Hidden inside the chocolatey exterior are pieces of buttery fudge for an extra sweet hit. Feel free to leave the fudge out if you prefer, or swap it for some dried fruits and nuts instead (cranberries, sour cherries, and walnuts would be good) .... but I REALLY like the fudge!

Put these on your baking list for the weekend and everyone in your family will love you forever. They are, in the words of my 9 year old, 'epic'. Let me know if you try them!

TIPS FOR MAKING CHOCOLATE BROWNIES


  1. Make sure all the ingredients, especially the eggs are at room temperature.
  2. For a clean cut brownie, let them cool fully in the tin then place in the fridge overnight before cutting into slices. Clean the knife off with kitchen paper between each cut.
  3. Swap the fudge pieces for some sour cherries and walnuts for a fruit and nut version.
  4. Brownies freeze really well so make a batch and freeze some for a rainy day. Just place in a tupperware box and layer with baking paper to prevent them sticking together.

OTHER CHOCOLATE BROWNIES RECIPES YOU MIGHT LIKE

  1. Triple Chocolate Brownies from me Jam and Clotted Cream
  2. Raspberry Fudge Brownies from fellow Cornish blogger Tin and Thyme
  3. Raspberry Oreo Brownies from Taming Twins
  4. Double Chocolate Fudgy Brownies from Munchies and Munchkins

Chocolate Fudge Brownies


CHOCOLATE FUDGE BROWNIES




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Chocolate Fudge Brownies

The Best Chocolate Fudge Brownies

A dense chocolate brownie recipe studded with sweet fudge pieces.
Ingredients
  • 300g Plain Chocolate (less than 60% cocoa solids), broken into pieces
  • 125g Butter
  • 1 TBSP Cocoa Powder
  • 90g Golden Caster Sugar
  • 150g Light Brown Sugar
  • 3 Eggs, beaten
  • 100g Plain Flour
  • 100g Fudge pieces
Instructions
Step 1: Preheat the oven to 180c/160cfan. Line a 20x30cm baking tin.Step 2: Place the chocolate, butter and cocoa powder in a microwaveable bowl and melt in the microwave. I do 10 second bursts and stir in between to make sure it doesn't burn.Step 3: Stir in the sugars, eggs and flour. Pour half into the tin, scatter over the fudge then pour the other half of the mixture on top making sure the fudge is submerged.Step 4: Bake for 25 minutes. Once out of the oven allow to cool then pop in the fridge overnight. It makes cutting it an awful lot easier.

Details
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Yield: 12 slices

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Chocolate Fudge Brownies

Chocolate Fudge Brownies

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Slow Cooker Chilli Con Carne (No Browning Required)

Slow Cooker Chilli Con Carne

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!

Slow Cooker Chilli Con Carne (No Browning Required)


TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNE

  1. If your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.
  2. Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.
  3. If you like a bit of heat add a tsp of dried chilli flakes. My children wont eat it if it's too hot.
  4. Up the veggies by adding a chopped red pepper.


OTHER SLOW COOKER RECIPES YOU MIGHT LIKE

  1. Slow Cooker Beef Stew from Feeding Boys
  2. Slow Cooker Coconut Chicken Curry from Farmersgirl Kitchen
  3. Slow Cooker BBQ Pulled Chicken from me Jam and Clotted Cream
  4. Mock Meaty Macaroni from A Mummy Too

Slow Cooker Chilli Con Carne (No Browning Required)

SLOW COOKER CHILLI CON CARNE





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Slow Cooker Chilli Con Carne (No Browning Required)

SLOW COOKER CHILLI CON CARNE

A mild (suitable for kids) Slow Cooker Chilli Con Carne recipe. No browning required so just chuck it all in your slow cooker and switch on.
Ingredients
  • 900g Minced Beef
  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 400g Tin Cream of Tomato Soup
  • 2 TBSP Smoked Paprika
  • 1 TBSP Ground Cumin
  • 1 TSP Ground Coriander
  • 400g Tin Kidney Beans, drained
  • 1 Beef Stock Cube or Stock Pot dissolved in 100ml Boiling Water
  • Serve with Grated Cheese, Tortillas and Rice
Instructions
Step 1: Put all of the ingredients in the slow cooker and mix well making sure the mince is all broken up (use a wooden spoon).Step 2: Cook on Low for 6-8 hours.Step 3: Serve with rice. If the sauce needs thickening add a TSP of beef gravy granules and switch onto high for 30 minutes.

Details
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Yield 4 adult servings




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Slow Cooker Chilli Con Carne (No Browning Required)

Slow Cooker Chilli Con Carne (No Browning Required)

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I'm entering this recipe into January's #slowcookedchallenge hosted by BakingQueen74 and Farmersgirl Kitchen

Meal Plan 2nd - 8th January 2017 (+ Blogging Goals for 2017)

Blogging Goals for 2017

Christmas is over for another year and I'm just a bit relieved to be returning to normality. I thrive on routine and organisation and Christmas seems to throw all of that out of the window. I usually have a good clean and sort out when the decorations come down (30th December without fail!) and when my house looks clean and tidy, my mind is too! I really like this time of year - although I know I'm in a minority!

We had a quiet New Years Eve in the +Jam and Clotted Cream household, my favourite kind if I'm honest (I was actually in bed before the clock struck 12)! I couldn't bear the thought of waking up on New Years Day with a raging hangover and three kids to look after (how times have changed), so we played games, ate some nice food and the adults drank some nice wine but it was all very civilised. What did everyone else get up to?

BLOGGING IN 2017


Blogging with 3 children (as well as working a full time day job) is never easy but I'm hoping that with some ultra organisation, planning and A LOT of focus, I can fit everything in and do it well! Hubby has made me a DIY Lowell Ego Light (it's amazing!) so I can start taking food photo's in the evenings when the kids are in bed. This will make an enormous difference to me as currently I'm squeezing photo sessions into a few hours at the weekends (whilst the kids are running around me kicking footballs or trying to eat the food I'm trying to shoot). I'm really hoping I see a difference in my photo quality as I get to spend more time practising. I've already noticed that more of my photo's are being accepted by Foodgawker since I purchased a Canon 50mm f1.8 II Prime lens.

The photo's below are ones I've taken in the evening with my new light! I've got plenty to learn but I'm pleased with these first attempts.

Apple Loaf


Flapjack


Risotto


Apart from the food photography, I'm going to try and focus on being more engaged on my social platforms this year. This is going to be difficult when I work all week but I'm hoping to utilise Buffer a bit more to help schedule posts, tweets and updates to make my presence more constant, rather than have a mad dash of updates first thing in the morning and last thing at night. I've already signed up to Boardbooster and have seen my Pinterest traffic more than double in the last couple of months, so it's all going in the right direction. There might even be some vlogging on my You Tube channel in the near future.... problem with that is I can't stand the sound of my own voice so I'm not sure how I'm going to get around that one yet.

My final goal this year is all about the recipes! I'm not a very technical cook and my cake decorating skills leave a lot to be desired (try and look at this without laughing), so this year I'm going to take the bull by the horns and raise the difficulty level in the kitchen. I want to experiment with new techniques, master the piping bag (my nemesis) and learn how to fillet a fish! I'm hoping a few visits to Philliegh Way Cookery School near Truro will help me on my quest!

So fellow bloggers, what goals have you set yourselves this year?

Right, its about time for the meal plan I think.

WHAT WE'RE EATING THIS WEEK


Monday 2nd January
Spicy Sweet Potato, Chickpea and Spinach Curry

Tuesday 3rd January
Pineapple Spiced Pork with Noodles

Wednesday 4th January
Bacon and Leek Risotto

Thursday 5th January
Chinese Chipshop Curry

Friday 6th January
Beef Koftas

Saturday 7th January
Sausage Noodle Stir Fry

Sunday 8th January
Squash, Chorizo and Pine Nut Spaghetti


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Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

I'm really not keen on this in-between time between Christmas and New Year - I hate not knowing what day it is for a start, which definitely doesn't suit someone that thrives on routine and order like I do. I try and muddle through the days by going on long beach walks with the kids, cleaning and sorting the house out (aka finding homes for all the new presents) and doing lots of 'kitchen pottering' as I like to call it (I was organising the cutlery cupboard at 7am this morning). This amazing Baked Raspberry Cheesecake was made in one such kitchen pottering session yesterday to celebrate our wedding anniversary today (9 years and counting). It's hubby's favourite dessert (barring a date-less Sticky Toffee Pudding - don't ask!) and has never failed me.

It has a to-die-for light moussy texture and the tangy red raspberries contrast so well with it's creaminess. It's heaven on a plate that I could just keep eating and eating if given the opportunity. Hubby loves his slice with a big dollop of clotted cream but I prefer mine with a drizzle of tart raspberry coulis. I'm salivating just thinking about it.

It's worth saying that it freezes really well too, so I always have one stashed away in the freezer that I can pull out for hastily arranged get-togethers and parties (if you're hosting or going to a New Years Eve party on Saturday then I guarantee if you make this people will be asking you for the recipe). To be honest it's just comforting knowing you're not too far from a slice! Who doesn't love a cheesecake after all?!

Baked Raspberry Cheesecake

TOP TIPS FOR MAKING THE BAKED RASPBERRY CHEESECAKE


  1. Make sure all of your ingredients for the cheesecake filling are at room temperature before mixing.
  2. Swap the raspberries for blueberries or blackberries.
  3. Instead of using digestive biscuits for the base try using ginger nut biscuits or shortbread.
  4. The cheesecake can be made, baked and then stashed in your freezer until needed.
  5. Serve with fresh raspberries, raspberry coulis or clotted cream.


OTHER CHEESECAKE RECIPES YOU MIGHT LIKE


  1. Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
  2. Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
  3. No Bake Lemon Curd and White Chocolate Cheesecake from A Mummy Too
  4. Chocolate Marzipan Cheesecake from fellow Cornish food blogger Choclette
  5. Snickers Cheesecake Loaf from Tinned Tomatoes

Baked Raspberry Cheesecake

BAKED RASPBERRY CHEESECAKE




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Baked Raspberry Cheesecake

BAKED RASPBERRY CHEESECAKE

An easy baked raspberry cheesecake recipe served with fresh raspberries and raspberry coulis. The cheesecake can be made ahead and frozen until needed.
Ingredients
  • For the base:
  • 8 Digestive Biscuits, crushed
  • 50g Melted Butter
  • For the Cheesecake Filling:
  • 600g Full Fat Cream Cheese
  • 2 TBSP Plain Flour
  • 175g Caster Sugar
  • 2 Eggs, plus 1 yolk
  • 142ml Sour Cream
  • 125g Raspberries, plus extra for serving
Instructions
Step 1: Preheat the oven to 180°c (160°c fan) and line a 20cm round springform tin with baking paper.Step 2: Mix the crushed digestives with the melted butter and press into the base of the tin. Bake for 5 minutes.Step 3: In a standing mixer (or by hand) beat together the cream cheese, flour, eggs, sour cream and sugar for 5 minutes until smooth and creamy. Fold in the raspberries then pour into the tin.Step 4: Bake for 40 minutes (it should still be a little bit wobbly in the tin) then take out to cool. The cheesecake can be frozen at this point if required.Step 5: When ready to serve release the cheesecake from the tin and serve with fresh raspberries and clotted cream.

Details
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Yield 10 slices




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Baked Raspberry Cheesecake


Baked Raspberry Cheesecake

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Giveaway: Nostalgic Delights by William Curley

Giveaway Nostalgic Delights


Award-winning chocolatier, William Curley is passionate about taking classic recipes and modernising them through his own creations. Creating top-quality confectionery, cakes and patisserie are often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, you can join William in creating traditional favourites and childhood treats in your own kitchen.

Nostalgic Delights by William Curley



William’s ethos is very much about using the best ingredients and techniques available, while making delicious creations accessible to the home cook and in this his third book, Nostalgic Delights, he guides us through making simple Hazelnut Rocher and Bakewell Tart, to comforting Arctic Roll, decadent Black Forest Gateau, French classics such as Charlotte Royal and truly nostalgic twists on chocolate bars of our childhood, such as Toblerone and Walnut Whips.

The stunning photography by Kevin Summers illustrates each recipe and technique and the straightforward, well-set out, step-by-step instructions will guide you through each recipe with ease. Whether it be a Jammy Dodger, a Blackcurrant Cheesecake or a Banana Split, in Nostalgic Delights William shows you how to take these childhood favourites to a whole new level.

To be in with a chance of winning this fab cookbook all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway



Disclosure: I was sent a review copy of Nostalgic Delights. All thoughts are my own.

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