The good life mum: Cheesecake

This weeks theme anything Cheesecake !!

Because the house smells great with fresh baking and its always nice to lick the spoon of your creation and share a slice of cake.

Its nice to have some home baking in the house for the week, to feed hungry mouths when they come home from school, having tea and cake with fellow mummies over a play date, or 4 o'clock snacks between lunch and dinner wouldn't be the same without a cookie or two.

What ever the reason its good to get into the kitchen especially with little ones to give them the practical skills in measuring, mixing and taste as well as satisfaction that they have created and cooked something themselves.

Every 1-2 weeks we will be sharing a cake recipe because we cant share a slice of cake with you and we encourage you to share a slice of your home baking with us and anyone else that links up to this post. Please show some love to others that put post up, as linkies only work if you share and i cant think of anything nicer to share that a good slice of cake.

To kick off this week lets share all bakes that are Cheesecake: If you have any new bakes or want to recycle an old post go to the link up at the bottom of the post.

Also find us on Pinterest

This recipe is from The Hummingbird Bakery cake days recipe book and is a really lovely light cheesecake and not at all like those heavy gooey cheesecakes that make you feel like you have eaten a brick.

Ingredients

Base
220g digestive biscuits
100g butter

Top
700g full fat cream cheese (Philadelphia)
1tsp vanillia essence
120g caster sugar
3 eggs
80g frozen summer fruits

As you can imagine we have made this a few times and i always have Sophie in the kitchen with me so i dug out some pictures of us making this when she was 1 and a half what a funny little thing she is her hair is still growing in.

Anyway beat up your biscuits and add melted butter to press into your tin

Mix together cream cheese, vanilla essence and sugar untill smooth and add eggs bit at a time.

Stir in the fruit and pour on top of the base.

The recipe says to wrap in foil and place in a Bain Marie but i have had a few accidents with leaks over the years so i place mine into a silicon mould to prevent leaks. As you can see the finished version looks nice for home eating and as per recipe. The first picture at the top of this post i went to town making the recipe amounts a bit bigger as my family love a baser cheesecake and i made the topping a little grander to balance out the base with more of everything and topped with loads of fresh fruit and gold leaf just to be over the top for a more showy cheesecake.