Saturday, 25 March 2017

Simnel Spiced Easter Cheesecake


I've had a really rough couple of weeks, and I apologise in advance if you're squeamish, but I won't go into too much detail when I explain what happened. I had a wisdom tooth removed; the procedure itself went fine and I came home with a very numb mouth and giggling from the after effects of the drugs they used to sedate me. I took painkillers consistently for the next few days to keep the pain at bay. A few days later it all started to go downhill and the pain intensified to a point when I mentally and physically could not cope with it anymore, the painkillers stopped working and I became desperate for it to stop. After a visit to the dentists I was told the area was infected and I was given antibiotics. They did their magic, but made me very sick for several days. It's now nearly two weeks later and I'm finally back to myself, and most importantly I can eat and chew again! Besides the pain, not being able to eat properly was the worst part for me. So as soon as I could I was back in the kitchen baking to my hearts content, well no-baking this cheesecake full of Easter spices and flavours.


I started by whizzing up 250g fruit shortcake biscuits (I got mine from Tesco and they were the own brand in a purple packet) in my food processor until they were fine crumbs. I added 80g melted butter, mixed them all together, then pressed into the bottom of a 23" springform tin. I put it in the fridge for 30 mins to set.


For the cheesecake filling I used my electric hand whisk to mix together 750g full fat cream cheese, 180g icing sugar, 1 tsp cinnamon, 1 1/2 tsp mixed spice and 1/4 tsp nutmeg. Once it was combined I added 300ml double cream and continued too mix until it was thick.


I put the filling over the base and smoothed it down as best I could. I left it in the fridge overnight to set.


To decorate the cheesecake I whipped up 200ml double cream along with 2 tbsp icing sugar and 1 tsp almond extract. I piped two rows of cream using my Wilton Number 6B Open Star tip (slightly obsessed with this tip at the moment!)


I then added Golden Galaxy Eggs all around in between the rows of cream, and in the middle I sprinkled a mixture of toasted flaked almonds and some gold confetti sprinkles I found in Tesco. I then added some gold glitter all over the cheesecake as the final touch!


The cheesecake was so creamy and the spices and almond in the cream all combined to create that Easter flavour that reminds you of simnel cake and hot cross buns. The Galaxy golden eggs and gold glitter made it look decadent and added extra indulgence. This would be an amazing dessert to enjoy after Sunday lunch, or any time over the Easter season.


I'm linking this recipe up with Cook Blog Share hosted this month by Easy Peasy Foodie.


And with Recipe Of The Week hosted by A Mummy Too.


And with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.


print recipe

Simnel Spiced Easter Cheesecake
Ingredients
  • 80g Butter, melted
  • 250g Fruit shortcake biscuits
  • 750g Full fat cream cheese
  • 180g + 2 tbsp Icing sugar
  • 1 tsp Cinnamon
  • 1 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 1 tsp Almond extract
  • 500ml Double cream
  • 1 pack of Golden Galaxy Eggs
  • A handful of Toasted flaked almonds
  • Golden confetti sprinkles
  • Golden glitter spray
Instructions
Use a food processor to whizz up the fruit shortcake biscuits until they are fine crumbs. Add the melted butter and mix together, then press the mixture into the bottom of a 23" springform tin. Put it in the fridge for 30 mins to setFor the cheesecake filling use an electric hand whisk to mix together the full fat cream cheese, the 180g of icing sugar, the cinnamon, mixed spice and nutmeg. Once it is combined add 300ml of the double cream and continue to mix until it thickensPour the filling over the biscuit base and smooth it down. Leave it in the fridge overnight to setTo decorate the cheesecake whip up the 200ml of double cream along with the 2 tbsp icing sugar and the almond extract. Pipe two rows of cream using a Wilton Number 6B Open Star tip, or any other rosette tip you haveAdd the Golden Galaxy Eggs all around the cheesecake in between the rows of cream, in the middle sprinkle a mixture of the toasted flaked almonds and the gold confetti sprinkles. Then add gold edible glitter all over the cheesecake as the final touch

5 comments:

  1. Sorry to hear you've had a rough couple of weeks. I so understand how not being able to eat properly would be tough! I remember once losing my sense of taste completely (can't quite remember why, think it was a very bad cold) that was truly awful...food tasted like nothing - I was so miserable. Glad to hear you are better now and what a bake to come back with - this looks awesome! I love the simnel flavours and I love cheesecase, so I imagine I would really love this. Thanks for linking up to #CookBlogShare :-) Eb x

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    1. Thank you so much for your kind words Eb. Losing your sense of taste sounds awful - I#m glad you got it back!

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  2. This cheesecake is totally awesome Kat..... Perfectly formed and very very tempting!
    So sorry you had a rough time with the wisdom tooth though..... I had 4 removed all at once many years ago which was a bit of a trial, but sounds nowhere near as bad as what you've been through. Glad you're feeling better now xx

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  3. I'm so glad you are better now. This cheesecake looks and sounds amazing. The spices along with the decoration have me completely hooked and anything with glitter on it totally gets my vote. X

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