Carrot cake is any cake made with… carrots. I’ve made carrot cake with pineapple, carrot cake cookies and carrot cake granola but I’ve never combined carrot cake and cheesecake… until now! These carrot cake bars have a carrot cake base, cheesecake swirled with carrot jam in the middle, then carrot crumble on top.
Pumpkin is a really distinct seasonal flavour which is great for baking with. These cheesecakes are layered, with an Oreo base (peanut butter Oreos even!), plain cheesecake in the middle and spiced pumpkin cheesecake on top. I traced a spider web outline with white chocolate after baking for extra spookiness.
This was a birthday cake request from a peanut butter nutter. She’s already had peanut cookies, peanut granola and peanut butter jelly slices, so I wanted something different. The base is Oreos, cheesecake is loaded with peanuts, peanut butter and peanut butter chips (that’s three types of peanut!) and the topping is a sour cream/peanut cream like topping.
Cheesecakes are on the same level as lemon curd and custard as far as satisfaction from baking goes. They only take 10 mins of preparation and turn from raw ingredients into a delicious dessert like magic. These cupcake sized mini cheesecakes used a gluten free crust and were decorated with strawberries and blueberries to form the Union Flag (for St George’s Day on 23rd April). I didn’t sweeten the fruit, but the biscuit base and filling used enough sugar to provide sweetness.
I used gluten free digestives which didn’t seem to hold together as well during baking, but you could substitute these for regular biscuits of any type (I’ve been meaning to try gingersnaps).
Given the difficulty in making some of the more traditional Chinese desserts (ie: Mooncakes), these mini cheesecakes are a great excuse to use star sprinkles for lucky year of the goat.
I’ve also included a recipe for a caramel sauce to be used instead of the cherry glaze if you prefer.
I’ve had mixed success with brownies in the past. They usually taste fine but seem to always rise too much then the crust separates. Not these though- they were insanely chocolatey and had swirls of cheesecake and raspberries throughout. I drizzled a few squares of milk chocolate over the top for added fanciness.
A raw coconut flavoured crust with banana cheesecake and toffee sauce. Eat enough of it and it even counts as one of your five-a-day.
This is naturally gluten free and full of tart lemons on a ginger coconut base! Makes 7x10cm cheesecakes.