‘Oreo’ Cheesecake Cupcakes

 

I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!

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Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream

Method

Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.

 

 

Mad Hatters Afternoon Tea

For my 21st birthday my lovely sister Alice, coincidentally, bought me a very special pressie… Afternoon tea eeeek! However this wasn’t just any ordinary afternoon tea, oh no it was SO much more than that!
Imagine a ridiculous amount of sweet and savoury naughties, an Alice in Wonderland theme, the London Sanderson hotel, a magical heated outdoor garden, hot apple pie tea, popping candy and a drink me potion. What are you thinking? Pretty awesome right!?
Everything about this experience was perfect so it would be insane not to share it with you, especially before Christmas as this would make a fabulous present for someone special (plus you get to go as well… bonus!).
So grab a cup of tea and prepare yourself to feel super duper hungry! If you wish to book your own Mad Hatters tea party then see the bottom of the post for further information.

Beautiful place settings

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Our menu was hidden inside a vintage Pride & Prejudice book

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What was to come…

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Interesting tea options

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My gorgeous sister looking very excited about her apple pie infused tea

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Pouring my mint choc-chip tea

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Our sugar cube music box

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And here is the star of the show

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Sweet and savoury scones

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Green tea & white chocolate mousse served in a chocolate tea-cup anyone?

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Never underestimate a quiche… delicious!

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Sandwich heaven

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‘Drink me’ 3 layer passion fruit potion

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Tick-tock Traditonal Victoria Sponge

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Cheesecake with a mango surprise center

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Drooooooooooooooool

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Carrot Meringue & Strawberries and cream marshmallow mushrooms

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And just when I thought I was going to explode, this little beauty came out.. would be rude not to really

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It truly was an unforgettable experience and I cannot recommend it enough, so thank you Alice for giving me such a gorgeous birthday gift.. and also for making me gain about 4 pounds, it was SO worth it!

If you are interested in booking an Afternoon Tea then click on the link below:
http://www.afternoontea.co.uk/uk/london/oxford-street/sanderson-hotel/

MJ’s Chocolate Meringue

 

 

 

You may be thinking who on earth is MJ!?
Well let me tell you that MJ is in fact, my legendary beautiful mumma known to many as ‘Mother Jen’ (MJ). When she informed me that she was going to be making this classic desert for a dinner party she was hosting, I knew that I had to give her a little post of recognition on JessieCakes. I mean look at it, it’s beautiful!!!! Perfectly baked, light chocolate meringue topped with whipped cream and fresh fruits, the ideal desert for both summer and winter and possibly the easiest to make. So thank you Mother Jen for this wonderful recipe… you truly are a star!
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Ingredients

For the chocolate meringue base:
6 medium egg whites, at room temp
300g caster sugar
3 tbsp sieved cocoa powder
1 tsp balsamic vinegar
40g dark chocolate, finely chopped

For the topping:
500ml double cream
500g mixed fruits, chopped

Method

Preheat the oven to 180°C and line a baking tray with baking parchment

  1. In a large bowl beat the egg whites until peaks form, and then slowly beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
    TIP – you may be wondering why my mum is holding the bowl over her head in the photo above. Well this is a rather daring tip but your meringue is perfectly beaten if you can hold it right over your head and it doesn’t fall out. 
  2. Sprinkle over the cocoa, vinegar and chopped chocolate and gently fold the mixture together until all ingredients are combined. Mound onto your baking sheet in a fat circle smoothing out the sides and top.
  3. Place in the oven and immediately turn the temperature down to 150°C and bake for roughly 1 hour. Your meringue is ready when it looks crisp around the edges and dry on top, but when you prod the centre it should feel slighty squidgy. Turn of your oven and open the door slightly, let your meringue cool completely (if you remove your meringue they will cool too quickly and start to crack)
  4. When you’re ready to serve, transfer your meringue onto a large plate and whisk the cream until thick but still soft. Pile it on top of the meringue and scatter with your chopped fresh fruits.