0:50
Raspberry & White Chocolate
40min · 6 servings This raspberry cheesecake (no bake) with a buttery biscuit base, creamy white chocolate & fresh raspberry cheesecake filling and topped with even more fresh raspberries. Base; • 250 g shortbread biscuits • 80 g unsalted butter Cheesecake Filling; • 250 g fresh raspberries • 250 g white chocolate • 500 g full fat cream cheese • 100 g icing sugar • 350 ml double cream Decoration; • 500 g raspberries Method; For the Base • Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl. • Add the biscuit mixture into a 8 inches deep springform tin and press do
KitchenDiariesbyZubda
1:00
Easy Homemade FUNFETTI®-Inspired Cake with Vanilla Buttercream
Averie Cooks- Quick and Easy Family Friendly Meals for Real Life!
0:18
SPRINKLE DONUT MUG CAKE 😍
All you need is: For the cake: • 4 tbsp plain flour, heat-treated • 2 tbsp granulated sugar • 1/4 tsp baking powder • 40ml water • 25ml oil (or melted butter) 1/2 tsp vanilla extract Icing: • 2 tbsp icing sugar • 1 tsp milk Sprinkles Makes 1 large or 2 smaller mug cakes - feel free to half the recipe to make 1 smaller mug cake 🥰 All cooking times are a guide, so please watch your cake so it doesn’t overflow! Cook on a medium-low heat rather than a high heat, especially if you have a powerful microwave! To heat treat the flour, microwave for 1 minute 20 secs, stirring frequently, then let it cool fully before using. This is just to kill any harmful bacteria that may be present in the raw flour ❤️ Enjoy!
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