Tiramisu Cheesecake

Hello Everyone!

About 2 weeks ago I asked my boyfriend whether he would prefer a cake or a dessert for his birthday the following week. I had a feeling that he would pick the dessert option as he would pick a dessert over cake anyday, but I had no clue what to make. I made him a classic Tiramisu last year, as it is one of his firm favourites, but I wanted to make something a little different this year. As I was scrolling through endless Tiramisu recipes, I had a sudden idea of turning a classic Tiramisu into a cheesecake (another of his favourites) and knew it was a perfect idea.

It took a few hours to determine the perfect recipe for a nice, crispy base with a smooth moussy filling and  I also wanted to incorporate the lady fingers somehow. I looked up a few recipes on Pinterest (which I have linked below) and once I was happy with the recipe, I made a shopping list to go out and get the supplies. I spent an entire afternoon putting this cheesecake together and I was so happy with how it turned out 🙂 Let’s get started!

You Will Need:

Base:

  • 12 digestive biscuits
  • 80g butter

Filling:

  • 250g cream cheese
  • 200g mascarpone cheese
  • 1/2 cup icing sugar
  • 1 cup heavy cream, whipped
  • 2 teaspoons vanilla essence

Kahlua Mixture:

  • 1 cup hot water
  • 4 teaspoons instant coffee powder
  • 4 tablespoons kahlua
  • 12 lady fingers

Topping:

  • Cadbury Flake

What To Do:

  1. Place the digestive biscuits into a food processor and pulse until fine crumbs form.
  2. Melt the butter in a saucepan over medium heat. Remove from the heat and mix in the biscuit crumbs until well combined.
  3. Line a cake tin with baking paper and pour in the biscuit mixture and press until firm. Place in the refrigerator until completely cooled.
  4. Prepare the Kahlua mixture by stirring together the hot water, coffee and Kahlua.
  5. To make the filling, using an electric whisk, mix the cream cheese, mascarpone cheese and icing sugar together until combined. Set aside.
  6. Add the vanilla essence and 4 tablespoons of the Kahlua mixture and mix well. Have a taste and add some more vanilla or Kahlua mixture if required.
  7. In a separate bowl, beat the heavy cream, until soft peaks form.
  8. Carefully fold the whipped cream into the cream cheese mixture and set aside.
  9. Remove the base from the fridge. Dip the lady fingers into the Kahula mixture one at a time and place on top of the crust.
  10. Pour the cream cheese mixture over the lady fingers and spread evenly. Sprinkle over some cocoa powder or a flake chocolate bar to top it off.
  11. Place the cheesecake into the fridge for 5-6 hours or until firm.

I hope you enjoyed this recipe and I would love to know if you have a go at making it for yourself 🙂

Note: I ended up using 3 different recipes to create this cheesecake as there were different aspects from each that I preferred. I have linked these below.

Base: I used the base from my Lemon Cheesecake recipe.

Coffee Mixture: I chose this recipe as I liked that it only used a little bit of Kahlua. You can find it here.

Filling: This was the main recipe I used but I changed the measurements to suit the amount I wanted. You can find it here.

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Lemon Yoghurt Loaf

Hello Everyone!

The weather in New Zealand has been extremely cold and stormy the last few weeks, meaning that staying indoors by the fire and baking has been one of my favourite pastimes. This weeks post is quite similar to my lemon drizzle cake which you can find here, but it uses yoghurt, which helps to keep the cake incredibly moist and is perfect for if you have yoghurt that is about to reach its expiry date (which happens to me quite often). I first made this cake a few months ago, but this is actually the first time I’ve made it as a loaf and I absolutely love how it turned out. I actually preferred it as a loaf and will definitely be making it in this tin from now on. Let’s get started!

You Will Need:

  • 1 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yoghurt
  • 1 cup white sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla essence
  • 1/2 cup canola oil

Lemon Syrup:

  • 1/3 cup lemon juice
  • 1/3 cup white sugar

Glaze:

  • 1 cup icing sugar
  • 2 tablespoons lemon juice

What To Do:

  1. Preheat the oven to 180 degrees celcius and line a loaf tin with grease proof paper.
  2. Sift the flour, baking powder and salt into a large bowl.
  3. In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla essence.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. Using a spatula, carefully fold the oil into the mixture until well combined.
  6. Pour the mixture into the loaf tin and place in the oven for 50 minutes or until cooked.
  7. While the cake is in the oven, start preparing your syrup by pouring the lemon juice and sugar into a small saucepan and stir over medium heat until the sugar is dissolved.
  8. When the loaf is cooked, remove from the oven and leave to cool in the tin forabout 10 minutes.
  9. Carefully remove the loaf from the tin and place onto a wire rack over a cookie sheet.
  10. Using a skewer, poke a few holes in the top of the loaf and pour the syrup over the top.
  11. Allow the cake to cool completely before preparing your glaze.
  12. To make the glaze, mix together the icing sugar and lemon juice and spread over the top of the cake.

I hope you enjoyed this recipe and I would loveto see your recreations 🙂

Chocolate Orange Cupcakes

Hello Everyone!

Last week I went to The Warehouse to stock up on a few balls of wool and as I was heading to the checkout, I noticed some bags of mini Terrys chocolate orange pieces for only $3 and immediately picked one up as this is one of my favourite chocolates. I really wanted to use them in a blog post, but couldn’t quite decide what to make so I eventually settled on cupcakes as these are one of my absolute favourite things to bake. Let’s get started!

You Will Need:

  • 3/4 cup & 2 tablespoons plain flour
  • 1/4 cup & 2 tablespoons cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla essence
  • 1/2 cup boiling water

Icing:

  • 100g butter, softened
  • 1 1/2 cup icing sugar
  • 1-2 tablespoons milk
  • 2 drops red food colouring
  • 3 drops yellow food colouring
  • 1-2 teaspoons orange essence

    What To Do:

    1. Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
    2. Sift your dry ingredients into a large bowl, then add both sugars and stir well.
    3. Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
    4. Pour in the boiling water and mix until just combined. Keep in mind that the mixture will be very runny.
    5. Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
    6. Place in the oven for 20-25 minutes or until cooked.
    7. Remove from the oven and place onto a wire rack to cool.
    8. To make the icing, place your butter into a large bowl and mix with an electric mixer on a high speed until smooth.
    9. Add the icing sugar and mix slowly until a smooth icing starts to form.
    10. Add the orange essence and milk and mix on a high speed until you are happy with the consistency.
    11. Add in the food colouring and mix well until a solid colour forms.
    12. Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
    13. Place one piece of Terrys chocolate orange into the centre of the icing.

    I hope you enjoyed this recipe and I would love to see your recreations 🙂

    Triple Chocolate Cookies

    Hello Everyone!

    As it is nearing the middle of Winter here in New Zealand, there is nothing better than cosying up in front of the fire with a good book and a warm cookie straight from the oven. My number one favourite cookie will always be chocolate chip (you can find the recipe here), but over the weekend I was really in the mood for something a bit more chocolate-y. After checking Pinterest for a few ideas, I settled on triple chocolate cookies (because who doesn’t want 3 times the amount of chocolate?!). For these cookies I decided to use a recipe for plain chocolate cookies which I’ve had since my year 7 cooking class, and add in a few handfuls of chocolate chips, so I am not entirely sure where this recipe is orginally from. You all know I like to credit the authors of the recipes that I share with you on this blog so if you know where the orginal recipe is from, please let me know 🙂

    Let’s get started!

    Note: This recipe makes about 18 biscuits depending on the size that you decide to make them.

    You Will Need:

    • 1/2 cup butter, softened
    • 3/4 cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla essence
    • 1 cup plain flour
    • 1/2 cup + 2 tablespoons cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cornflour
    • 1/2 cup white chocolate chips
    • 3/4 cup milk chocolate chips

    What To Do:

    1. Preheat the oven to 180 degrees celcius and line 2-3 baking trays with greaseproof paper.
    2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
    3. Add in the egg and vanilla essence and beat well until combined.
    4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and cornflour. Gradually add to the wet ingredients, mixing well after each addition.
    5. Carefully stir in the chocolate chips.
    6. Roll the mixture into balls and place evenly on the baking trays (make sure to leave enough room around each ball for them to spread).
    7. Place in the oven and bake for 11 minutes. They should look slightly doughy when taken out of the oven so be sure not to over cook them.
    8. Allow to cool for 10 minutes on the baking tray before moving them onto a wire rack to cool completely.

      These have quickly become one of my favourite cookies so I will definitely be making them again. I would love to know what you think of them 🙂

      Breakfast Bread

      Hello Everyone!

      Firstly, I want to apologise for being a bit absent over the past few weeks. I was a little bit uninspired for awhile and couldn’t really think of anything to write a blog post about, but I have missed writing for you and am starting to feel inspired again, so hopefully I’ll be blogging more regularly 🙂

      I was making a few loaves for my mum a few weeks ago and while looking through other bread recipes, I remembered this bread that my mum first made for me while I was in primary school and knew it would be great to make and share the recipe with you today. My sister and I always called it breakfast bread as we would have it primarily for breakfast, but the real name for it is oatmeal bread. I still call it breakfast bread to this day as the name sort of stuck. I’ve always loved to have this bread warm with jam and never really eat it any other way. Let’s get started!

      You Will Need:

      • 1 cup rolled oats
      • 1 1/2 cups water
      • 14g dried yeast
      • 1/2 cup warm water (extra)
      • 1/2 teaspoon caster sugar
      • 1/2 cup warm milk
      • 1 tablespoon soft brown sugar
      • 1 teaspoon salt
      • 3 1/2 – 4 1/2 cups plain flour
      • 1/4 cup rolled oats (extra)

      What To Do:

      1. Line a loaf tin with baking paper and lightly grease with oil if needed.
      2. Combine oats and water in a small pan, stir over low heat until the water is absorbed and the oats are softened. Place in a large bowl and set aside until lukewarm.
      3. Dissolve the yeast in the warm water, add the caster sugar and leave aside for about 5 minutes. Add yeast, milk, brown sugar and salt to the oats. Stir well to combine.
      4. Add 3 1/2 cups of flour, 1 cup at a time, until a soft dough forms.
      5. Turn the dough out onto a floured surface and knead for 10 minutes, adding remaining flour when neccessary, until the dough is smooth and elastic.
      6. Place the dough in a lightly oiled bowl and brush the surface with oil. Cover with plastic wrap and leave in a warm place for an hour or until well risen.
      7. Punch down the dough and knead for 1 minute. Divide into two and roll one portion into a rectangle. Roll up loosely and place into the tin.
      8. Divide the extra dough into 3 pieces and roll each into a sausage 30cm long. Plait and then brush with water.
      9. Sprinkle with extra oats and place into the tin.Cover with plastic wrap and leave in a warm place for 45 minutes or until well risen.
      10. Preheat the oven to 180 degrees celcius.Place the dough into the oven and bake for 45 minutes or until a skewer comes out clean. Set aside for 10 minutes before placing onto a wire rack to cool.

      I hope you enjoyed this recipe and I would love to see how yours turns out if you decide to make it 🙂

      Anzac Caramel Slice

      Hello Everyone!

      I hope you had an amazing Easter weekend catching up with your families and eating way too much chocolate! I decided to do another baking post this week to celebrate Anzac Day (if you don’t know what this is, I talked about it a little bit in last year’s post which you can find here). I wanted to try baking something a little bit different as I have made quite alot of cupcakes over the past few months and felt that it was time for a bit of a change. I have seen a few recipes similar to this on Pinterest and was really intrigued by it, so I decided to test it out myself and was really pleased with the result. I decided to use my Anzac biscuit recipe from last year for the base, as I really liked how they turned out and thought it would be perfect for this recipe. Let’s get started!

      You Will Need:

      • 100g butter
      • 2 tablespoons golden syrup
      • 1 1/2 cups rolled oats
      • 1 cup desicated coconut
      • 1 cup plain flour
      • 1/2 cup brown sugar
      • 3/4 cup caster sugar
      • 2 teaspoons baking soda
      • 2 tablespoons boiling water

      Caramel:

      • 395g tin sweetened condensed milk
      • 30g butter
      • 2 tablespoons golden syrup

      Topping:

      • 150g dark chocolate
      • 1 tablespoon butter

      What To Do:

      Base:

      1. Preheat your oven to 160 degrees celcius and line a slice tin with baking paper.
      2. Melt the butter and golden syrup together in a pot over medium heat.
      3. Place the rolled oats, coconut, flour and both sugars into a mixing bowl and stir together until combined.
      4. Place the boiling water into a small bowl and sprinkle over the baking soda, stirring until combined.
      5. Pour the baking soda mixture into the butter and mix until combined.
      6. Slowly add the dry ingredients into the butter mixture and mix well.
      7. Pour the anzac biscuit mixture into your lined slice tin and spread evenly.
      8. Place into the oven for 15 minutes or until golden brown.

      Caramel:

      1. While your base is cooling, add your butter, condensed milk and golden syrup into into a pot over low heat and stir for 15 minutes until golden and thick (make sure to keep an eye on this and constantly stir, otherwise you may end up burning it).
      2. Allow the caramel mixture to cool slightly before pouring over the base and place in the refrigerator to set.

      Topping:

      1. Place your butter and dark chocolate into a bowl and microwave in 30 second bursts until melted and smooth.
      2. Allow to cool slightly before pouring over the set caramel and spread evenly.
      3. Place the slice into the refrigerator to set for about an hour before slicing.

        I hope you enjoyed this recipe and I would love to see your recreations so feel free to tag me on instagram @ladydaisyblog 🙂

        You can find the original caramel recipe here.

        Easter Cupcakes

        Hello Everyone!

        The recipe I’m going to share with you today is one of my absolute favourite things to make around this time of year. Although I have done quite a  few cupcake recipes lately, there’s always room to squeeze in one more, especially when it comes to Easter. I didn’t really have a particular plan in mind while making these, but they are definitely one of the best I have made so far, in my opinion. I hope you enjoy this recipe and I would love to know what your favourite Easter treat to make is 🙂 Let’s get started!

        You Will Need:

        • 3/4 cup & 2 tablespoons plain flour
        • 1/4 cup & 2 tablespoons cocoa powder
        • 3/4 teaspoon baking soda
        • 3/4 teaspoon baking powder
        • 1/4 teaspoon salt
        • 1/2 cup brown sugar
        • 1/2 cup white sugar
        • 1 egg
        • 1/2 cup milk
        • 1/4 cup canola oil
        • 1 teaspoon vanilla essence
        • 1/2 cup boiling water

        Icing:

        • 100g butter, softened
        • 1 1/2 cups icing sugar
        • 1-2 teaspoons vanilla essence
        • 1-2 tablespoons milk
        • 1 large bar milk or dark chocolate
        • 1 bag of mini eggs

        What To Do:

        1. Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
        2. Sift your dry ingredients into a large bowl, then add both sugars and stir well.
        3. Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
        4. Pour in the boiling water and mix until just combined. Keep in mind that the mixture will will be very runny.
        5. Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
        6. Place in the oven for 20-25 minutes or until cooked.
        7. Remove from the oven and place onto a wire rack to cool.
        8. While the cupcakes are cooling, you can start preparing your decorations by grating about 2 rows of a large chocolate bar.
        9. To make your icing, place your butter into a large bowl and mix with an electric mixer on a high speed for about 5 minutes.
        10. Add the icing sugar and mix slowly until a smooth icing starts to form.
        11. Add the vanilla essence and milk and mix on a high speed for about 10 minutes or until your icing becomes white.
        12. Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
        13. Sprinkle with grated chocolate and place 3 mini eggs into the centre of each swirl.

        You can find the original recipe here.