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Treat Yourself – Pastel Dream Cheesecake

For a lover of bright and bold colours, I’m surprisingly obsessed with pastels right now.

So I’m scrolling through Pinterest, looking for pins for my new Pastel Dreams board, when I came across this ADORABLE cheesecake from SprinkleBakes, and I knew I had to give it a go – with my own twist, of course!

Pastel Cheesecake

You’ll need an 8 inch springform pan (I used a silicone one which made getting it out a little tricky!), an electric mixer – handheld or stand based – and plenty of bowls and spatulas at the ready!

To start off, I made my favourite cheesecake base: Oreos! Crush up 250g, and mix with 40g melted butter until its nice and sticky, then press into the base of your tin, making sure to get it nice and even. Pop this in the fridge for now.

Pastel Cheesecake

Next up, make the cheesecake mix. I stuck to the SprinkleBakes recipe:

Whip 1 3/4 cups of whipping cream in a glass bowl. Once it starts to thicken, gradually add 1/2 cup sugar and whisk until stiff peaks form
Give 10 oz. cream cheese a good stir to make sure its nice and soft, then beat this into the cream bit by bit, then add 2 tsp vanilla extract
Sprinkle 1 tsp powdered gelation over 1 tbsp water, and let it absorb fully – about 2-3 minutes – before blitzing it in the microwave for 10 seconds, then folding it into your cheesecake mix
Divvy the mix up into three bowls, then using gel food colouring, tint the mixes into your favourite pastel shades. I really wouldn’t recommend using liquid colouring here!

Ok, this is where I deviated from SBs technique a little..

Inspired by another pastel favourite of mine, Flumps, I bought a load of the extra long ones and cut them up into 1.5 inch lengths, although if you can get shorter ones you’ll save yourself a job!

Pastel Cheesecake

Take the base out of the fridge, and very carefully stand the marshmallows around the edge of the base – don’t worry, they’ll hold up fine once you start filling it with cheesecake mix!

Pastel Cheesecake

Pile in your first colour, then smooth it out carefully with a palette knife, and repeat with all your other colours. Get this into the freezer now, and leave it for a good hour or two to set nice and solid.

I recommend taking it out of the freezer about 20-30 minutes before serving; it makes it a lot easier to remove from the tin, and cleaner to cut!

Pastel Cheesecake

Dreamy, right? Another great reason to serve it semi-frozen is that it has the consistency of icecream and its just so yum!

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May 7, 2016Lottie 4 Comments

Treat Yourself – No Bake Smores Cheesecake!

Another new food series for 2016, yay! Treat Yourself is all about rewarding yourself with amazing food, and I’ll be posting something new and delicious on the first Saturday of each month, woo!

Cheesecake is something that I’m slowly coming around to; I used to be completely repulsed by the idea of it, but in the last few years I’m starting to change my mind.. What I do love forever and always though is smores. To me, its the epitome of dessert goodness. Hello combination idea..

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You will need: a 9 inch springform pan, 200g Oreo cookies, 50g butter, 550g cream cheese (full fat is much easier to work with!), 70g icing sugar, vanilla extract, 100g milk chocolate and 2 cups of mini marshmallows. I work in cups for marshmallows because its the volume that’s more important than the weight! You’re also gonna want an electric hand mixer!

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1. Break up your Oreos by whatever method floats your boat – food processor, chopper, beating with a rolling pin.. – so long as they’re in crumbs, its cool. Melt down the butter and mix with the cookie crumb, then press the mix into the bottom of your pan and put into the fridge to start setting.

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2. Get your cream cheese and icing sugar in a bowl together and get your hand mixer ready to go. Pop your marshmallows into a microwave safe bowl and blitz in 15-20 second intervals until they’re soft and they melt into a fluffy paste when you stir them.

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3. Working quickly, get that marshmallowy mix into the bowl with the cheese and sugar and get mixing – leave it too long and those marshmallows are gonna start to get super sticky and lumpy! Add a teaspoon of vanilla extract, and after a minute or two of good whipping, you’ll have a lovely creamy consistency.

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4. Pour this mixture onto your biscuit base, then pop back into the fridge while you melt your chocolate. You can do this however you like, microwave or double boiler are best, then pour the melted goodness onto the top of your cheesecake. This is where you can get fancy with squiggles or shapes; I like to dump it all on top, then use a skewer to swirl it into a sort of controlled chaos! Now get it back into the fridge for at least another 4 hours before serving.

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