Oreo & Caramel Cheesecake

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I tasted a delicious pudding on the weekend which I was desperate to recreate. However this is a slight cheat as it's not really a cheesecake in the traditional sense.

Oreo & Caramel Cheesecake

Oreo & Caramel Cheesecake

  • Makes: 8 inch cake serving 8-10 (depends how big a slice you want!)
  • Preparation time: 30 minutes
  • Cooking time: caramel – 2o minutes
  • Setting time: 1 hour

Ingredients:

  • For the biscuit base:
    • 300g bourbon biscuits
    • 70g butter
  • For the caramel:
    • 200g condensed milk
    • 100g light brown sugar
    • 100g butter
  • For the filling:
    • vanilla instant-whip dessert (i.e. Angel Delight)
    • chocolate instant-whip dessert (i.e. Angel Delight)
    • 2 tablespoons of cream cheese
    • 4-5 Oreo cookies
  1. Break up the bourbon biscuits into fine crumbs (I blitzed them in a food processor).
  2. Melt the 70g butter in a saucepan and add the bourbon crumbs.
  3. Transfer mixture into a 8inch flan tin (for ease I used one with a removable base and inserted a cake liner too) and press down firmly all over to compress the mixture.
  4. Place in the fridge to cool and set for twenty minutes.
  5. Melt 100g butter in a pan and add 100g light brown sugar to dissolve. Pour in the condensed milk and raise the temperature very gently until it starts to simmer. Keep the temperature low and stir continuously for around twenty minutes until brown.
  6. Once thickened, pour over the set base and transfer to the fridge to set for twenty minutes.
  7. Mix the two packets of instant-whip desserts separately, use two-thirds of the milk that it suggests on the packet (this will help with the firmness of the filling). Add one tablespoon of cream cheese to each mixture.
  8. Spoon the two different mixtures over the base alternating into a pattern, then stir them through loosely to create a marbled effect. Place in the fridge to set for twenty minutes.
  9. Sprinkle the crushed Oreo cookies over the top of the dessert and serve immediately.

Oreo & Caramel Cheesecake

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Linking to Recipe Of The Week, Share Your Stuff Tuesdays and Tasty Tuesdays

Slow Cooker Rice Pudding

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I've owned a slow cooker now for a year but the one thing that I rarely try to cook in it is a pudding. Stewed fruit always seems the most obvious but I've never been confident enough to try anything more adventurous. One thing that has been niggling away at me to try though is rice pudding, perfect for Winter time, and when I saw a packet of pudding rice on the shelf in the supermarket it seemed I could avoid it no longer.

I got home to discover the recipe on the packet called for three eggs which needed separating. As I don't do eggs, I panicked until I found this incredibly simple recipe online. I decided to give it a go one evening, and even though it was quite late already to put the slow cooker on, I carried on.


Ingredients:

  • unsalted butter
  • 150g pudding rice
  • 40g of sugar (I actually used sweetener)
  • 1.5l of milk (I used whole milk for a creamier taste)
  • 2 teaspoons of spice (I used cinnamon and nutmeg)
  • 1 teaspoon of vanilla bean paste
  • 30g of raisins or sultanas
  • 2 measures of Baileys's (optional and clearly not to be added if giving to children!)
  1. Use the butter to grease the inside of the slow cooker pot to prevent the rice from sticking.
  2. Add the milk, spices, sugar, vanilla bean paste and pudding rice and stir thoroughly.
  3. Put the lid on, turn the slow cooker onto 'high' and leave for two hours, stirring occasionally. (Every time the lid is lifted off the slow cooker, 15 minutes has to be added onto the cooking time, so keep this to a minimum).
  4. The rice will suddenly swell at around 1hr 45, it may need more milk added. This was also the point that I added the Bailey's and the fruit (30 minutes before the end of the cooking time).
  5. Serve immediately with grated chocolate sprinkled on top

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Also linking up to Funky Foodies

Marshmallow Madness (Giveaway)

by 115 Comments

A few months ago (six to be precise) I was sent a cookbook on how to make marshmallows. As I am a little big of a gannet-gob when it comes to marshmallows, I jumped at the chance to find out how to make them. Unfortunately it's taken me until now to review it because I don't review items without trying them out first (otherwise it's a press release and I'm not a magazine) and I've had great difficulty finding pectin to use as opposed to the traditional gelatine; being a vegetarian I do try and avoid gelatine where possible, especially in my own cooking. Last weekend I found some (in an Asda I don't normally visit. Asda of all places!) and set to follow one of the yummy recipes.

Marshmallow Madness by Shauna Sever is a very attractive recipe book with intriguing marshmallow recipe beautifully written up and photographed.

marshmallow recipes

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Slow Cooker Sunday: Fruit Cobbler (Dessert)

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Now I know I've already posted one Slow Cooker Sunday recipe today, and I also know that I've also posted this recipe several months ago, but this is the first time I've tried doing the fruit (in fact any dessert) in the slow cooker. Plus it's my blog and I want to post it again, so there you go. I've used the slow cooker for the first part of the recipe as I have no idea if the cobbler bit would cook in it, another time I'll test that out.

Fruit Cobbler

Ingredients:
Serves 4-6

  • 800g of mixed fruit, I went for apples, plums, pears and nectarines
  • 160g caster sugar
  • 2 tbsp water
  • 300g self raising flour, sifted
  • 85g unsalted butter, cubed
  • 1 tsp baking powder
  • 3 tbsp milk
  • 150g Rachel’s Low Fat Natural Bio Live Yogurt

Method:

  1. In the slow cooker take the fruit, 100g of the caster sugar and add the water, cook until the fruit softens. Tip: leave the fruit to cool before adding the cobbler pieces this will stop some of the fruit bubbling out over the dish.
  2. To make the cobbler, add the sifted flour, butter, baking powder and the remainder of the sugar (60g) and using a food processor or mixer whiz together for a few seconds on pulse speed until fine crumbs form.
  3. Add the milk and yogurt and whiz again until a soft dough forms . You can either spoon the mixture in scattered clumps over the fruit or add a little more flour and roll out the dough using a cutter. Leave some gaps for the cobble effect.
  4. Bake the cobbler for 30-35 minutes until the topping is golden and the fruit is visibly bubbling beneath.
  5. Serve with vanilla ice-cream, custard or clotted cream.

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Pop yourself over to Slow Cooker Sunday on Mediocre Mum to see other entries

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