Chocolate Swirl Cheesecake

I’ve got a lovely Cheesecake recipe for you. It’s sweet, chocolate-ly and rather impressive when presented. Also, I hope you aren’t counting the calories if you try this recipe, there’s a lot of cream, cheese and chocolate in it. But it’s all worth it. This has been a recipe my Mum has made for years, I can’t remember a time when this cake didn’t exist in our family, so I don’t know where she originally got it from. But it really does taste like home to me. 

This cheesecake serves 8 people, or 10 if you’re being a bit stingy. 

275g chocolate chip cookies, crushed (I use Tesco’s free from buscuits and you should use your favourite)

150g plain cooking chocolate

350g cream cheese (make sure this is at room temperature to make it easier to mix)

75g caster sugar

50g chocolate to decorate

75g butter

45ml water

11g sachet gelatin

3 large egg yolks (again at room temperature)

700ml double or whipping cream

1. Melt the butter in a pain and add the crushed buscuits. Put the stumbled moisture into a spring form tin 0r a tin that the bottom can be removed on and press down well. Chill this in the fridge while you complete the rest of the recipe. 

2. Melt the chocolate. Sprinkle the gelatin on to the water. Heat the bowl gently until the gelatin is dissolved and clear. 

3. Put the cream cheese, egg yolks and sugar into a blender and blend until smooth. In a seperate bowl whip 450ml of the cream (this is 425g on the scales if you’re weighing it out) until just thick. Stir in the cheese and divide into two bowls. Add the melted chocolate to one bowl and divide the water/gelatin mixture between the two bowls. Place alternate spoonfuls of each mixture onto the buscuit base. Make swirls in the topping using the handle of a wooden spoon. Return to the refrigerator for 1-2 hours, until it’s set.

4. Melt the extra chocolate (the chocolate to decorate in the ingredients), pour onto grease proof paper and spread to an 8-10cm square. When set, cut the chocolate into triangles or small squares (usually about 8, really how ever many slices you want to get out of the cheesecake). Decorate with the remaining cream and the triangle/squares of chocolate. (we usually whip it and pipe it on to the edge of the cheesecake, placing the chocolate on top of each swirl of cream).

Now, slice it, plate up, sit back and enjoy!

Happy baking and let me know what you think of it.

Life’s too short to eat bad food!



Gluten Free Ginger and Lime Cake


I’ve got another cake recipe for all you coeliacs out there. It’s a little more difficult than some of the ones I’ve posted but it is so worth it.
Okay, so ginger and lime sound like a bizarre combination, I was skeptical too when my Mum suggested we
make it but I made it anyway and I did not regret it – so stick with me on this one.

This is another BBC Good Food recipe that I have adapted for us coeliacs. This cake does take quiet a while to cook but it’s completely worth it, trust me.
This cakes serves 10-12, depending on how big you like your slices.


200g butter
200g dark muscovado sugar
175g black treacle
2 tbsp ginger syrup (you can take this from the jar that the stem ginger comes in)
200ml full fat milk
2 large eggs, beaten
325g white mix gluten free flour
About 1/4 tsp xantham gum
1 1/2 tsp bicarbonate of soda
2 tsp ground ginger
75g stem ginger
Zest of 2 limes (that’s shaving of the skin)
4 tbsp lime marmalade or curd

Zest of 2 limes
Juice of 1 lime
140g icing sugar
1 tbsp bet sugar crystals/ 5 sugar cubes


1. Heat the butter, sugar, treacle and syrup in a saucepan for a few mins, stirring occasionally, until the butter has melted and the sugar dissolved. Let this cool for 5 mins. Heat the oven to 140oC fan. Grease and line the base and sides of a deep 20cm round cake tin with greaseproof paper.

2. Whisk the milk into the butter mixture, add the eggs and combine. In a separate large bowl, mix together the flour, xantham gum, bicarbonate and ground ginger. Pour in the butter mixture and combine, making sure the flour is thoroughly mixed in. Mix in the stem ginger and lime zest.

3. Pour the mixture into the cake tin and bake for 1hr 15mins. If not cooked, bake for an extra 10 mins. Leave the cake in the tin to cool for 10 mins and then move the cake to a wire rack to finish cooling.

4. Cut the cake into 2 or 3 layers – I could only get 2 but then again I don’t have a very steady hand. Spread the lime marmalade/curd between the layers and reassemble the cake.

5. To make the topping: In a bowl, mic the lime juice and icing sugar until thick and smooth. You can add a little extra sugar if it’s too runny. Put the icing into an icing bag or a sandwich bag with a tiny bit snipped off the corner. Drizzle in stripes over the cake. Crush the sugar crystal/cubes, a pestle and mortar are best, with half the lime zest into a chunky rubble and scatter over the top of the cake. Sprinkle the rest of the zest on the top. You can add slices of lime as decoration as well if you want.

And there you have it. A tasty and unusual cake. This one is even better after a day or two in an airtight tin.



Do get baking and let me know what you think of it πŸ™‚

Is there any recipes you want me to adapt/create and post for you?

Remember: life’s too short to eat bad food!

Gluten Free Peanut Butter Cookies

Biscuits or cookies, doesn’t matter what you call them, they taste fantastic and are an indulgence we all enjoy. Millie’s cookies look and smell wonderful but us coeliacs can’t eat them, so with a bit of searching and tweaking I have found an amazing peanut butter cookies to rival theirs πŸ˜‰


This is an adapted Nigella recipe, hers are fantastic and easy to adapt. So, here’s the recipe:

50g soft light brown sugar
50g caster sugar
50g unsalted butter (soft)
1 medium egg
1 tsp honey
1 tsp vanilla essence
200g crunchy peanut butter
100g plain flour (again Glutafin or Julvela’s white mixes are great here) plus 1/4 tsp xantham gum
1 tsp bicarbonate of soda
1 tsp salt

1. Preheat the oven to 170oC fan.
2. Mix the flour, xantham gum, bicarbonate of soda and salt in a bowl and set aside.
3. Cream the butter and sugars until fully mixed – an electric mixer will speed up the mixing
4. Add the egg, vanilla, honey ( dip your spoon in boiling water first to make it easier to get the honey out of the tub and then off the spoon) and peanut butter. Mix together until smooth – pr as smooth as can be with crunchy peanut butter πŸ˜‰
5. Add the dry ingredients and mix in. The batter will be quite thick, don’t worry.
6. Using generous tablespoons full of batter, place them on the baking tray in roughy circular shapes, you should get exactly twelve.
7. Put the baking tray into the centre of the oven to make it as even as possible for 10-12 mins.

This cookies turn out crunchy on the outside and soft and moist on the inside. They are beautiful.


So give it a go, let me know how it turns out. If you have any other recipes for cookies, let me know.

Life’s too short to eat bad food!
Happy baking

Gluten Free Nutella Cake

Who wants another cake recipe? Thought so πŸ™‚
One of my personal favourite foods is Nutella, so Nutella in a cake would be amazing. So for a friends birthday that’s exactly what I made her. This can easily be a large cake or some cupcakes. I made her cupcakes because they’re cuter. This is also so easy to change to gluten free and I’ll show you how.

So this is the cupcake recipe but all you have to do if put the mixture in a 20cm/8in tin instead of 12 cupcake cases.


Looks yummy, right? So without further ado, the gluten free recipe:

Makes 12 cupcakes or a 12 slice cake

175g butter, softened (plus extra for greasing if making as a large cake)
175g golden caster sugar
3 eggs
200g self-raising flour (Juvela’s white mix is self-raising and Doves Farm do a wheat-free gluten-free one) plus xantham gum
1 tsp baking powder
2 tsp ground cinnamon (I sometimes add more, depending on how much you like cinnamon)
4 tbsp milk
Small jar of Nutella or any other hazelnut-chocolate spread
Handful of chopped hazelnuts

226g butter, room temp
256g icing sugar
226g Nutella or other hazelnut-chocolate spread
1/4 tsp salt
1 tsp vanilla extract
2 tbsp cream

1. Heat the oven to 180oC/160oC fan. (If making a large cake butter and line the base of a 20cm cake tin.
2. Beat the butter, sugar, eggs, flour, baking powder, cinnamon and milk until light and fluffy.
3. Fill either the cake tin with three quarters of the mix or fill the 12 cupcake cases with half the mixture. Make sure the mixture is level, dip a spoon in hot water and use the back of it to level the mixture to stop the mixture sticking to the spoon.
4a. If making cupcakes, spoon a small amount of hazelnut spread into each cupcake and then cover with the remaining mixture. You can swirl the mixture or leave it as a bite of chocolate in the middle. Smooth the mixture off. Bake for 35 mins.
4b. If making a large cake, spoon the hazelnut spread into four blobs on top of the mixture. Then cover with the remaining mixture, swirl the mixture a few times with a skewer or knife and then smooth. Then sprinkle with the hazelnuts. Bake for an hour to an hour and ten minutes.
5. The cake should rise, brown nicely,, feel firm to the touch and spring back when lightly pressed.

To make the icing:
1. Beat the butter and icing sugar until smooth and creamy.
2. Add the Nutella and beat for two minutes.
3. Add the vanilla extract and salt and mix for 30 seconds
4. Add the cream and beat for a minute. The icing should be light and fluffy. If too thick add more cream, if too thin add more icing sugar or Nutella.
5. Pipe the icing onto the cupcakes and blitz the hazelnuts to almost crumbs and then sprinkle on top.


The inside of one that has been left with a bit of chocolate