Millionaires Cheesecake Recipe


It’s been a good long while since I’ve posted recipe on my blog, I think in 2017 I might try to make it a monthly thing but we will have to wait and see as lighting is difficult etc. Anyway I have a super decedent and tasty recipe today, since I’ve had to cut egg completely out of my diet after been diagnosed with an intolerance desert has become more difficult especially simply picking one up but since discovering how easy it is to make my own I’ve never looked back.


This is a slightly stepped up cheese cake but skip the caramel and ganache layers and you have a tasty and simple cheesecake. Now onto the ingredients, you will need:

  • 200g Crushed Digestive Biscuits;
  • 100g Melted Butter;
  • 397g Can of Caramel*(*you can make your own from a second can of condensed milk and sugar, but this was easy. Find out the full recipe here )
  • 397g can of Condensed Milk;
  • 250g of Mascarpone;
  • Lemon Juice;
  • 200g Double Cream;
  • 200g Dark Chocolate.

You will also need a cake tin with a removable base Ii used a 20cm base), simply line with greaseproof paper, and a food processor is ideal for this task.


Biscuit Base

  1. Break up the biscuits into slightly smaller pieces and crush, either with a rolling pin or a food processor. Crush until split up into small pieces.
  2. Place in a microwave proof bowl and simply place in the microwave a few seconds at a time until fully melted. Then mix the butter and biscuit crumbs together, either by hand in a bowl or put the butter in the food processor and let it do the work.
  3. Once thoroughly mixed move the mixture into the cake tin, use your hands to press it down smooth and ensure the mixture reaches all of the sides. Chill for 10 minutes.


Second Layer

  1. Pour out the caramel onto the biscuit base, ensure its spread evenly. Return to the fridge for another 10 minutes.


Cheesecake Layer

  1. Add the mascarpone and condensed milk together, whisk together once the mixture is smooth add in the lemon juice. Lemon juice is essential to make the mixture thicken, add a little bit at a time until the mixture starts to thicken up it should be thick and creamy.
  2. Pour the mixture into the tin and allow to cool for 1 to 2 hours.


Chocolate Ganache

  1. Pour the double cream into a pan and heat gently, once it started to warm through break up the chocolate and drop into the mixture. Keep the heat low and stir constantly until everything is fully mixed.
  2. Once satisfied with the mixture poor into a jug and leave on the side to cool down to room temperature.
  3. Once at room temperature and the cheesecake layer has stiffened in the fridge poor the ganache on the top and return to the fridge.
  4. Cool in the fridge for at least another 2 hours in the fridge, although this we’ve found it tastes best after being chilled for at least 24hours.



Once fully firm, remove for the fridge and serve, nomnom. Enjoy and let me know if you try it out.

Sign Off

Fruit and Nut Flapjack

fruit and nut flapjack

Who doesn’t love a tasty treat, sure these aren’t exactly healthy but are great to enjoy at home or grab for breakfast if you are like me and suck at the breakfast thing. Now I do these with dried fruit and nuts in them but if you don’t like them change them up for what you enjoy or simply remove them from the recipe all together. This makes a fair amount, it works just as well halved as this has how the recipe I based this on was just gage it for our own needs.


Flapjack Ingredients

You will need:

  • 250g Brown Sugar
  • 500g of Porridge Oats (you don’t need anything special, I just used the Morrisons Savers Oats for this)
  • 250g Butter (or Margarine)
  • 5/6 tbspn of Golden Syrup (this can vary on personal preference due to taste but it helps it stick together)
  • Selection of dried fruit and nut (Today I’m using walnuts, chopped nuts and rasins but you can use whatever you want peanuts, dried cranberries basically whatever you have and whatever you like)

Flapjack steps 1 to 3

1. Add all of your ingredients except the dried fruits and nuts to the food processor, I like to add mine in layers so the different ingredients are mixed throughout.

2. Turn on the food processor and mix until all of the ingredients are fully mixed and it starts to resemble a proper mixture, you may occasionally need to stop and mix up the ingredients properly. Just try not to over mix it as you’d like to keep the oats mostly intact.

3. When mixed place the mixture into a large bowl with the remaining fruit and nut, mix by hand. This can take a little bit of work but just keep going until the ingredients are mixed in thoroughly and are semi evenly spread.

Flapjack steps 4 and 5

4. Put the mixture into a greased baking tray, I use a square cake tin. Spread out and use the back of the spoon and make sure its even. Bake in the oven at 180°C for around 20 minutes or until it is golden brown.

5. When its golden brown remove from the oven, take a spatula and run along the edges so it doesn’t stick. Then leave to cool before removing from the tin.

fruit & nut flapjack

Slice up the flapjack and enjoy. Flapjack can last up to a week in an airtight container, but we all know it won’t last that long anyway.

sign off

twitter ♥ instagram contact me ♥

Day 104: Autumn Bake – Date and Apple Slice

So today I baked my favourite Autumn recipe a delicious slice that is suitable for breakfast or as a tasty snack throughout the day.



250g Margarine;

250g Porridge Oats

125g Self Raising Flour

125g Wholemeal Flour

100g Sugar

400g of Stewed Apple

125g of Chopped Dates

1tsp Mixed Spice

(Sugar and mixed spice are not pictured and the flours are mixed together)

1)Pre heat oven to 200C/400F/gas mark 4, and grease a tin with margarine.


2) Place all dry ingredients in a bowl and mix together.


3) Add in the margarine and crumble in with the dry ingredients. Just get your hands dirty and rub it in with your fingers, I recommend having a good sized bowl and stuff seems to go everywhere.


4) Place half of the mixture in the tin and press it down so it is all packed together and on an even level.


5) Smooth the strewed apple mixture all over the first layer, then add the topped dates randomly over the top making sure that there is approximately even distribution of dates throughout the slice. After this simple sprinkle over the remaining mixture evenly  over the top making sure everything is covered. Bake in the oven for roughly 25 minutes.


6) Bake until golden brown then place on the side to cool. Once cool cut into slices and remove from the tin, sit back and enjoy.

Like I said before I love this tasty treat especially warm with a bit of cream or with a cup of coffee for breakfast. The apple and mixed slice also makes it have the ideal autumnal taste. So if you try it out let me know, I’d love to see how you get on.

sign off

Day 36: Chocolate Brownie Cake

As I mentioned the other day I made chocolate brownie cake so I thought I’d share my recipe so you can try this tasty treat for your self.



LETS Start Baking

1) Start by buttering a cake tin and lining with greaseproof paper. Then preheat your oven to 180C or gas 4.


2) Put 175g of chocolate in a pan with the butter and sugar and heat gently stirring gently until full melted and smooth. Once melted remove off the heat and leave to cool. (picture 1)

3) While the mixture is cooling beat the egg whites thoughly until they form soft peaks and place to the side (pictures 2 and 3).

4) Move the chocolate mixture into a bowl and whisk the egg yolks into the mixture. Then add the flour and remaining chocolate and mix again until all is mixed in a smooth, scrapping excess mixture down from the sides (picture 4).


5) Fold the egg whites gently into the rest of the mixture until fully incorporated into the mixture (pictures 5 and 6).

6) Pour the mixtue into the cake tin and place into the oven for about 35 to 40 minutes until crispy on top.


Eat warm with ice cream, custard or one its one, although it is just as nice cold too, enjoy.

Gwenllian Branwen

Day 5: Cookies

I didn’t blog yesterday as I was feeling so ill due to allergies so I am doing two blog posts today. First and foremost I thought I’d share my yummy cookie recipe, unfortunately I haven’t made any this week so I’m going to use previous photos. It is so simple and forgiving, easy to double up.

90g Sugar

150g Butter

185g Self raising flour

180g Chocolate

1 Egg Yolk

Pre Heat Over to 180c


  1. Put the sugar and butter in a bowl and mix together thoroughly, until all the butter is smooth (if butter is too hard sometime i just pop it in the microwave for 10 seconds to soften it up).
  2. Roughly cut up chocolate into chunks (you can use chocolate chips but its cheaper and nicer tasting to cut up your own), place in the bowl along with the egg yolk and flour.
  3. Mix all the ingredients together initially starting with a spoon but eventually you’ll just have to stick your hand in kneeding and mixing it all together until you end up with a lovely ball of cookie dough.
  4. Gently sprinkle flour over over a baking tray, spreading out the flour so there is a thin layer over the whole of the tray. Pull off small amounts of dough rolling it into balls and placing it onto the tray pressing each ball down slightly and space out evenly leaving room for spreading. (Make them as big or as small as you want).
  5. Bake in the over for 10-15 mintues or until golden brown, I suggest checking after 10 mintues but remember the bigger the cookies the longer they’ll take to bake.
  6. Once golden brown remove from the over and carefully move onto a cooling rack.

Allow to cool and enjoy 🙂