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 Nutella Cake

Who wants another cake recipe? Thought so 🙂
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