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Chocolate and Strawberry Cheesecake

Choc Strawberry Cheesecake

So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though 🙂


  • Strawberry Puree
  • Whipped Cream frosting
  • 160g plain chocolate biscuits
  • 70g melted butter
  • 500g cream cheese (softened)
  • 300ml carton cream
  • 200g dark chocolate
  • 200g caster sugar
  • 2 tsp gelatin powder
  • 40ml boiling water (40g)


  1. Make Strawberry Puree (see other post)
  2. Crush biscuits in a small food processor until small pieces.
  3. Melt butter and combine with biscuits.
  4. Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
  5. Melt chocolate in 30sec-1minute bursts in microwave until melted.
  6. Whip cream until soft peaks form.
  7. Beat cream cheese and sugar together until smooth.
  8. Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
  9. Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
  10. Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
  11. Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
  12. In one half add the melted chocolate and fold until combined.
  13. Pour chocolate mixture into tin on top of the biscuits.
  14. In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
  15. Pour strawberry mixture into tin on top of the chocolate mixture.
  16. Refrigerate for around 3-4 hours or overnight until set.
  17. Make whipped cream frosting.
  18. Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
  19. Cut serve and enjoy 🙂
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Ombre Roses Cake

Buttercream roses cake

Ombre Roses Cake. Roses, beautiful roses! I made this cake for my mums 60th birthday. This is relatively easy and not too complicated for the novice baker. It just takes a bit of time! Yes a bit of time haha!

Searching for a beautiful cake I came across an amazing ombre cake and was inspired.

This was quite a sweet cake with the white chocolate buttercream. The lemon curd helps to cut through the sweetness. Overall a yummy cake!


  1. Make the lemon curd.
  2. Bake the cakes and colour them as appropriate. I baked 4 x 8inch cakes to give a good height to the cake. I coloured them using ‘Wilton Creamy Peach’ gel colour. Remember less is more when colouring as they will darken.
  3. Make the buttercream. I made white chocolate buttercream as per the below link.
  4. Colour the buttercreams as appropriate and place in 4 separate piping bags with Wilton 1M piping tip.
    I only had 2 piping tips so just coloured them all and placed 2 colours in the piping bags at a time.
  5. Start to assemble the cake by placing a dollop of buttercream underneath the bottom cake.
  6. Stack the cakes by piping a buttercream edge around the rims of each layer to contain the lemon curd in between.
  7. Crumb coat with a thin layer of icing around the entire cake. Place the cake in the fridge as required to stop the icing melting too much.
  8. When ready, start at the bottom of the cake and pipe roses up the cake and on the top.
  9. If there are any gaps pipe long swirls to cover them up.