Peanut Butter and Oreo Cheesecake Slice

 

So its been a while since I've posted anything not vegan, raw, gluten free etc. etc. 

You know, that healthy hipster stuff that makes me feel like the best thing to hit Instagram since Valencia. 

However I was asked to make a traditional sweet slice of some sort for someone who will remain nameless (just kidding. It was my Mum...) and thought it was the perfect chance to do a little creative comparison. I decided on making this decadent Peanut Butter and Oreo Cheesecake Slice and then create a healthier, more me-friendly version which I will be posting shortly (and hopefully with a funky little YouTube video to accompany if I can get my video-editing butt into gear). 

So, for those unburdened by gluten and dairy intolerances and unafraid to indulge their taste buds a little, I present to you this ammmazingly creamy and delicious (come on Mum, back me up here!) Oreo and Peanut Butter Cheesecake Slice!

 

Oreo and Peanut Butter Cheesecake Slice

Serves ~12

 

For the Crust 

50g butter, melted
270g traditional Oreos (plus extra for decoration)

 

For the Cheesecake Filling

 3 teaspoons powdered gelatin
3 tbsp boiling water
500g cream cheese, softened 
2/3 cup caster sugar
2 teaspoons vanilla
5 heaped tbsp (~3/4 cup) smooth peanut butter
300ml whipped cream, whipped to soft peaks



Blend the oreos in a food processor until you are left with fine crumbs then slowly add in the melted butter, adding enough that the mixture starts binding together with the consistency of wet sand. Press the crumb mix into the base of a baking tin lined with baking paper and refrigerate or freeze  while you make the filling.

To make the filling start by stirring the gelatin in the boiling water until fully dissolved and then allow to cool.

Using an electric beater or mixer, beat the cream cheese, sugar and vanilla until smooth. Add the peanut butter and cooled gelatin and continue beating until fully combined.  Fold in the whipped cream using a spatula.

Spoon the cheesecake filling on top of the Oreo base and smooth with an offset spatula. Refrigerate overnight or until fully set.

Remove the slice from the tin and slice into individual-sized squares. Top with some crushed extra oreos and serve.  

 

 P.S. Keep an eye out in the next few days when I will be uploading my 'healthier' version!

Sugar Free Lemon Drizzle Cake

Celebrating a birthday or simple want a sweet afternoon treat that won't spike your blood sugar? Please keep reading. 

This Lemon Drizzle Cake is sugar free so its the perfect option for diabetics, though this doesn't necessarily mean it's low in calories (it's crazy how many people seem to just make this assumption!). All things in moderation people!

I was hunting around for birthday cake recipe ideas for my Grandad (type 2 diabetes represent yo!) and came across this one on the BBC Good Foods site. It follows the basic formula for most cakes but replaces sugar with the sweetener Xylitol.

For those who don't know, xylitol is a sugar alcohol which is extracted from a range of plants including corn and birch bark. It has about 40% less calories that sugar (when compared teaspoon v teaspoon) but more importantly for the diabetic community it won't raise your blood sugar levels like the usual sweet stuff. If you don't particularly like this type of sweetener you could probably swap it for Natvia or whatever other type you prefer, just check the quantity conversion so you don't overload with sweetness!

I decided to swap the vegetable oil in the original recipe for grape seed oil and topped it with some cream cheese whipped with lemon juice and a little extra xylitol for sweetness. I then topped it all with some chopped pistachios and walnuts, lemon zest and some freeze-dried pomegranate seeds.

Let me know what you think!

 

  

Carrot cake = Good!

Individual sized carrot cupcakes = Amazing!

Individual sized carrot cupcakes topped with cream cheese and candied carrot tuille = SHUT UP AND TAKE MY MONEY!

 

Carrot and Cream Cheese Cupcakes

Makes ~10 cupcakes

For the Cupcakes

125g Self-Raising Flour

1/2 tsp Bi-Carb Soda

2 tsp Cinnamon, ground

Pinch of Salt

150g Caster Sugar

1 cup Pecans, chopped

2/3 cup Vegetable Oil

2 Eggs

2 large Carrots, grated

For the Cream Cheese Icing

250g Cream Cheese

500g Icing Sugar

100g Butter 

1 tsp Vanilla Extract

To Decorate

2 cups Pecans

Candied Carrot Tuilles (see this recipe for how to make them)

To make the cupcakes, start by combining the first six ingredients in one bowl and the remaining ingredients in a separate bowl, whisking the wet mixture until combined. Add the wet mixture into the dry and stir until totally combined. 

Divide the cupcake mixture between 10 cupcake cases and bake at 180 degrees C for 20-25min until cooked through when tested with a skewer. Set them aside to cool completely. 

To make the icing, beat the butter and cream cheese in an electric mixer until totally combined and light. Beat in the vanilla and then gradually add in the icing sugar and continue beating until the entire mixture is smooth. 

Use a knife to spread a thin layer of icing over the top of the cooled cupcakes. Take half of your decorating pecans and place them in a zip lock bag, then use a rolling pin to crush them finely. Sprinkle the crushed nuts over the top of the cupcakes, making sure they are well covered all the way to the edges. Shake off any excess nuts which didn't stick in the icing. 

Place the rest of your icing in a piping bag fitted with a star-shaped tip and pipe a swirl of icing on top of each nut-covered cupcake. Top each with an extra pecan and a candied carrot curl.

That's it! Enjoy XO