Cherry Crumble Cheesecake Bars {Curse Worker Trilogy: White Cat, Red Glove, and Black Heart by Holly Black}

"You're Only a Finger Tip Away from Another World." ~ The Curse Workers

My friend Missie and I have known each other some time and we've always liked the same things. We've always enjoyed the same TV shows, movies, and of course books. So, I was thrilled when she contacted me and asked me to be a part of her Bookies to Foodies week a couple years ago. I loved this recipe and I have been wanting to share it here with you now! 

I recently finished reading Holly Black’s Curse Worker Trilogy, having read White Cat a few years ago it was about time I read Red Glove and Black Heart. My only disappointment was not reading them sooner!

The Curse Worker Trilogy is about a young man named Cassel Sharpe. By-the-way I love Cassel!! He’s really an anti-hero, which is why I love him so much. He’s not the typical “good guy” even though he does try.

See he comes from a family of curse workers. People who can manipulate people’s emotions, change/steal memories, break people’s bones by just touching them and so on. There is a wide range of talent - some only being able to work little charms so to speak and those who have a talent that only comes along once in a generation like transformation. There are also those who do not have any talent at all. Cassel is one of those people. In a powerful family such as his he really is an odd one out.

With his mom in jail, his dad gone, and his brothers working for a big crime lord it only made sense for him to go away to a private school. It was the school food and more specifically school desserts that inspired these Cherry Crumble Cheesecake Bars!

In the Red Glove Cassel eats Cherry Crumble for dessert while dining in the school cafeteria. When I was at school and the rare occasions that I had a school dinner, I favored a packed lunch, I remember having dessert bars. So, a combination of the book and my experience so here is how I made them:

Cherry Crumble Cheesecake Bars

300g (2 cups) plain flour

100g (1/2 cup) light brown sugar

228g (2 sticks) butter, softened

360g (12-ounces) packages cream cheese

120g (1/2 cup) sugar

2 large eggs

1 teaspoon vanilla extract

1 425g can of black cherries, pitted – 213g/7oz of fresh cherries, chopped

crumble topping (recipe follows) 

Heat the oven to 180C/350F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x9in square pan or a 13x 9in baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese and the sugar until combined. Then add the eggs 1 at a time and vanilla. Stir to combine. Pour over warm crust. Evenly spread out the chopped cherries before sprinkling the crumble mixture over the top. Bake for 40 minutes or 30 minutes if using a bigger pan. Leave to cool in the fridge and serve it up!

Crumble Topping:

200g (1 cup) brown sugar

150g (1 cup) flour

60g (1/2 cup) rolled or quick cooking oats

114g (1 stick) butter, softened

In a small bowl, combine all ingredients. Yield: approximately 3 cups

If you use a can of cherries don’t waste the juice reduce it in a saucepan with a tablespoon of sugar, a tablespoon of cornflour/cornstarch, and a tsp of vanilla extract until thick and jelly like. Use it as a dip or drizzle on top!

I cannot recommend these Cherry Crumble Cheesecake Bars enough! The same goes for this series! I loved reading about Cassel and I wish I could read more about him! Thinking a re-read is in store sooner then later!

Mini Oreo Cheesecakes

I have a very fuzzy memory of having mini cheesecakes like this when I was a kid. Maybe not Oreo's, but with a Vanilla Wafer or Nilla Wafers as the crust and a raspberry or strawberry topping. Either way when requested to have cheesecake for dessert I obliged.

Cheesecake is great! But, and there is a but, it is super rich and sometimes a bit much to take on as a dessert. Therefore these "cupcake" cheesecakes are a great way to serve it without having to try and cut the perfect slice. Plus, one whole cookie acts as the base and saves loads of time and effort! Gotta love short cuts! 

Since Kraft have taken over Cadbury they have made Oreo Cadbury chocolate bars and at Easter we get Oreo Eggs - since it's that time of year I added these on top as a decoration! If it's not Easter add on a mini Oreo! Remember any sandwich cookie/biscuit would do as a base and the cheesecake flavors are endless! So, be creative and bake your favorite mini cheesecake, but to start this is how I made these! 

Mini Oreo Cheesecakes

makes 15

21 Chocolate Creme Cookies

455g full fat cream cheese

200g sugar

1 tsp vanilla extract

4 large eggs, room temp

250ml sour cream

pinch of salt 

Heat the oven to 135C/275F and line a muffin tin with liners and place a whole cookie at the bottom of each liner. Beat the cream cheese until soft before gradually adding the sugar. Once combined add the vanilla and mix. Gently beat the eggs together in a bowl before gradually adding to the cream cheese mixture, scraping down the bowl as needed. Then add the sour cream and salt and beat. Chop up the remaining cookies, which should be 6 cookies, fold into the cream cheese mixture. Using a medium sized ice cream scoop fill the muffin liners with the cheesecake mixture. Bake for 22 minutes rotating the tins half way through baking. Filling will still be a bit wobbly, but should be slightly firm and colored on top. Leave to cool completely before placing in the fridge over night or for a minimum of 4 hours. 

Chocolate Glaze (optional)

170g of chocolate, mix of milk and dark or one or the other, broken up 

140ml double cream 

In a double broiler melt the chocolate, stirring occasionally. When the chocolate is almost melted remove from the heat and slowly add the double cream mixing in quick small circles with a whisk, until the mixture comes together and is smooth and shiny.

To Finish: Top the chilled cheesecakes with a tablespoon of the glaze and gently spread with the back of the spoon. Top with chocolate eggs or cookie or nothing and serve! 

Cookies and Cream is not just an ice cream flavor! These mini cheesecakes are just the right portion size and the cookie gives a nice texture to the creamy cheesecake, great for dessert or afternoon treat! 

* This is NOT a sponsored post. All views and opinions are my own. Please see my contact/policy page above for more information. Recipe adapted from Martha Stewart. 

* I linked this post up with Treat Petite hosted by The Baking Explorer and Cakeyboi 

Apple Season: A Round Up of Amazing Apple Recipes

Apples are one of my favorite things to bake with, probably because it pairs really well with cinnamon and cinnamon is my favorite spice. 

As the apples on our apple tree started to ripen I was looking for ways to use up the abundance of apples it gave us this year. So, instead of just looking myself I was lazy and set up this linky so the apple recipes could come to me!   

There are as many varieties of apples as there is recipes to use them in and here are some amazing ones.... 

Apple & Custard Lasagne

Foodie Quine

Spiced Apple Challah - Shaped 3 Ways (vegan)

Blackberry & Apple Crumble Cake

family friends food

Polish Apple Pancakes

Little Sunny Kitchen 

Feast of Pink Lady Apples 

(apple and fennel salad, pork, apple, and chorizo stew, and wholesome apple pie)

It's not easy being greedy

Honey Apple Mini Bundt Cakes

Apple Crumble and Custard Mini Cakes

Tin and Thyme

Freda’s apple and fruit loaf (thanks Freda)

Easy Peasy Lemon Squeezy

How to Make Apple Butter 

Feeding Boys and a Firefighter 

Apple Crumble & Custard Cupcakes 

Only Crumbs Remain

Apple Butter Pumpkin Pie

Cakeyboi a

Here are a few of my favorite apple bakes I've made here on United Cakedom:

Apple Pie Cheesecake Bars

Apple & Oatmeal Cookies

Apploffi Pie

Caramel Apple Pie Scones

Apple Pie Ice Cream

Butterscotch Apple Pudding

I hope you enjoyed reading and discovering all these apple recipes as much as I did! Let us know if you tried one out for yourself by leaving a comment below and/or on the blogger's page! Perhaps I will do another link up next year! 

notes: not all the pictures are my own, the majority of them are taken from the linked blog, they are being used with the understanding that when linked up they would be used for this round-up

Blueberry Cheesecake Strudels

The theme for this month’s Pastry Challenge was something that could be baked fairly quickly and with minimum fuss. It’s summer so usually it’s too hot to be heating up the oven to bake, but this last week has been pretty horrible actually.


We needed the rain, the back yard/garden was brown and already after a few days of rain the grass is already turning green. As green is my favorite color I’m all for rain and green grass. Let’s just hope we get more sun soon!

I bought filo (phyllo) pastry without having a plan for it. It was an assumption that it would be a quick pastry to work with; an assumption proved right!

Not 100% sure when I decided to also use blueberries, but it was only a matter of time before the idea of adding cream cheese came about. The longest part of this recipes is the cooling of the blueberry mixture. Either make it before hand or buy blueberry pie filling.

These are actually pretty big as well so be sure you have people to share with, half was plenty for me!!

Blueberry Cheesecakes Strudels

360g fresh blueberries
60g sugar
2 tablespoons of corn flour
pinch of salt
12 filo (phyllo) pastry sheets
about 100g unsalted butter, melted
280g cream cheese, whipped with 1 tablespoon sugar

In a medium saucepan boil the blueberries, sugar, corn flour, and salt until the berries have burst and it has thickened. Cool completely.
Heat oven to 205C and line a baking sheet with greaseproof paper. Cover the pastry sheets with clingfilm and a damp towel. On a work surface lay the first sheet of pastry with the short side facing you, brush with the melted butter. Lay a second sheet on top and brush with butter before laying a third sheet on top. Gently spread 1/4 of the whipped cream cheese on top leaving a decent border around the edges. Then spread 1/4 of the cooled blueberry mixture on top. Fold the short end of the pastry nearest you up and then fold in the sides before rolling up. Lay seam side down on the prepared baking sheet. Repeat again until all the pastry sheets are used will make 4 in total. Use the leftover melted butter on the top and sprinkle a little sugar on top of each. Cut 2 slices into each as a vent before baking in the preheated oven for 15-20 minutes.

Follow me on Instagram! 

Challenges: The Pastry Challenge hosted by Jen over at Jen's Food and by myself. 

Bookies into Foodies Week

Missie over on A Flurry of Ponderings has turned all her bookie friends into foodies for one week. For me it was a bit of the opposite! Although my love of books has never been a secret on here!

It started on Monday so go check out these amazing posts!

Monday/May 11- Historical Treats with Jess from Curiouser and Curiouser

Wednesday/May 13- Dinner from Nowhere But Home with Lisa from Reading, Writing, and Random Musings

Thursday/May 14 - Butterbeer with AJ from Covert/Extrovert (blog removed)

Friday/May 15th - is my day! Check out my review of The Curse Workers Series by Holly Black and a recipe for some amazing Cherry Crumble Cheesecake Bars!

Don't forget to check out tomorrow's post from Jess at Writing Pearls (Saturday/May 16th) and of course Missie's at A Flurry of Ponderings on Sunday/May 17th!

Update:
Jess at Writing Perals- Asparagus Tart
Missie at A Flurry of Ponderings - Rock Cakes and Treacle Fudge

Bea Arthur Cupcake from Robicelli's: A Love Story, with Cupcakes

Earlier this week I made Cinnamon Bun Cupcake from Robicelli’s: A Love Story, with Cupcakes. I had loads of leftover French Buttercream so I made more cupcakes…

…I didn't want to waste the frosting!!

Honest! That and I wanted to try another recipe.

The Bea Arthur cupcake is Black Coffee Chocolate Cake with Cheesecake Buttercream and an Espresso Ganache.

All I had to do was add some vanilla to the leftover frosting and I had Cheesecake Buttercream. It was the perfect combo.

I hadn't left the cold buttercream come to room temperature before whipping it up with the vanilla (I used vanilla bean paste) so it wasn't as smooth as the previous cupcakes.

Ah well, they were still delicious. Soft and rich and delicious! I was a lot happier with these cupcakes.

Mr Knightley teases me about my moods when something I make doesn't turn out how I wanted. Basically I’m like a toddler having a bit of a tantrum. Even though my logical mind tells me that I’m being silly for being annoyed, it doesn't stop me from being annoyed.

There is always something to learn no matter if things go according to plan or not. As my daughter’s fortune cookie said “When you lose, don’t lose the lesson.”

The lesson? When at first you don’t succeed try try again? or Look to the brighter side? 

That’s a good enough lesson for me, especially when talking about cupcakes…

notes: My review of Robicelli’s: A Love Story, withCucpakes. Refer to the “about me” page if you want to know who Mr. Knightley is. There are plenty of 

Apple Bake Linky Post!

I love apple bakes!
I am sharing with you some of my favorites I have made in the past!
I would love to see what you have made please link up below!

Apple Pie Cheesecake Bars:

Sticky Maple-Apple Tray Bake

Apple and Oatmeal Cookies

Apploffi Pie

Then there are the things I have made this week with Apples! 

Apple Pie Ice Cream

Caramel Apple Crumble

Pumpkin & Apple Streusel Muffins

Turtle Cheesecake Tartlets {weekend baking with Janet}

I was going to a wine party and wanted something sweet and decadent to bring along. 

I had a hand-me-down book of appetizers from a friend and this recipe was in it. Lucky for you it's also found on the Pillsbury website, here! 

all you need: 

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

 ½ cup milk chocolate chips

4 oz cream cheese (from 8-oz package), softened

¼ cup packed brown sugar

2 tablespoons caramel topping

1 egg

½ teaspoon vegetable oil

2 tablespoons finely chopped pecans 

for the instructions follow the link above! 

It was perfect because is was a semi-homemade recipe which cuts down on prep time, making it easy to make sort of quickly...like whipping up for a wine party!

These were a big hit at the party and they were a perfect finger food size! ~Janet 

Raspberry & White Chocolate Celebrations Brownies!!

I love brownies and I love cheesecake! It’s not the first time I've ever made cheesecake brownies, but it’s the first time I've written a post for them. These came to me at the perfect time. The May 2013 issue of Sainsbury’s magazine is celebrating it’s 20^th birthday! Coincidence that it is also my birthday is in May? Probably. It didn't stop me from seeing it as a sign that I needed to make the Raspberry & White Chocolate celebration brownies on the cover!!

Even though I have been in the UK for less then half of the 20 years that the Sainsbury’s magazine has been operating, it was from their June 2010 issue that I baked my first ever whoopie pie. It’s already been 2 years, but whoopie pies never over took cupcakes… that’s a whole other topic for another time… Anyway if you happen to be in Sainsbury’s pick yourself up a copy it’s only a pound! Plus there is a coupon for money off Nielsen-Massey Vanilla Bean Paste!

These brownies were gorgeous. You only need a small square to satisfy a chocolate or dessert craving! I don’t really do small squares so where it says it will serve or make 16 I  got 9 out of mine. Six of them were transported to my friends for dinner. I mean for dessert, we didn't eat the brownies for dinner. Although now that I’m eating cookies for breakfast, why shouldn't I eat brownies for dinner? 

Raspberry & White Chocolate Celebration Brownies

adapted from Sainsbury’s magazine May 2013

100g dark chocolate, broken up

100g soft butter

200g light muscovado sugar

2 large eggs, lightly beaten

100g plain flour

pinch of salt

100g white chocolate, roughly chopped I used Sainsbury’s Taste the Difference White Chocolate with raspberry for extra raspberry!

125-150g fresh raspberries

cheesecake:

1 large egg

200g cream cheese

50g granulated sugar

1 tbsp plain flour

½ tsp vanilla bean paste

1. Preheat oven 180C/160fan/gas4. Grease an 18cm or 20cm square cake tin and line with baking paper.
2. Place the broken pieces of dark chocolate into a microwave safe bowl and blast for 30 seconds, stir, 20 seconds, stir and then 10 seconds spurts until completely melted stirring after each 10 second interval. Or melt in a glass bowl over a pot of simmering water. Whichever is your preferred way of melting chocolate? Set aside to cool while you get on with the rest…
3. Beat the butter and sugar until combined and smooth, slowly add the beaten eggs a little at a time. Keep mixing and add the flour, melted dark chocolate, and a pinch of salt and mix until completely combined.
4. Fold in the chopped white chocolate and 125g of raspberries. Set aside. (I think I left it a bit too long as it seemed to seize up a bit and it was a tough to spread out in the tin)
5. Beat all the cheesecake ingredients together. Mine was a little runny because I used a handheld beater, but I think it might have been thicker if it had been beaten by hand, but in the end product it didn’t matter.
6. Spread half of the brownie mixer into you’re prepared tin, then in blobs or just pour (mine was runny as I said) half of the cheesecake mixture on top, using a skewer to swirl together. Then repeat carefully spread the remaining brownie mixture on top and then swirl in the rest of the cheesecake mixture.
7. Bake the brownies for 50 minutes, I used a 20cm square tin instead of the 18cm tin recommended, I didn’t change the baking time, but that would be up to you.
8. Leave in the tin until completely cool and cutting into squares. Decorate or serve with the remaining raspberries, if you haven’t snacked on them while baking or if you don’t have little people who stole them while you were baking…

notes: Sainsbury’s Magazine (I promise Sainsbury’s has not sponsored this post I just happen to live close to one. Although Sainsbury’s if you’re reading this you get a lot of business from me so if you ever want to give me a discount or something email me!) A Tale of Two Whoopies, a link to my cousin’s blog post where I got my inspiration to start my own blog; Brownie Quest

Black Bottom Cupcakes from Hummingbird Bakery

So, this isn't going to be much of a post... I am becoming a bit slack on keeping track when I bake stuff! My friend Viv had her birthday on Friday (the day after Louise's... February is a busy birthday month!) For our coffee afternoon (morning was busy for all of us) I made her Black Bottom Cupcakes from the self titled Hummingbird Bakery Cookbook. I choose them as she asked for chocolate and because they have been on my list ever since I had one at their Soho branch nearly 1 1/2 years ago!

So, here is where I am failing. I took one ... yeah that's right ... one picture!! Here it is:

It's a great picture. lol.

I choose to leave the frosting off because I thought it might be too much. That and it had to travel from my house to another. I don't have a fancy cupcake carrier like I've seen in the stores/shops. So, they go in tins and sometimes the frosting goes everywhere!! All the ladies enjoyed them so I would say they were a hit!!

notes: My first visit to Hummingbird Bakery - recipe is from the hummingbird cookbook.

Apple Pie Cheesecake Bars!!

… or more specifically - Caramel Apple Cheesecake Bars with Streusel Topping

Last week was the Fourth of July (did you see the fun star shaped sugar cookies my sister made?)  and I had planned on having a BBQ this past Saturday (was cancelled due to un-predictable weather) to celebrate.

I wanted to make an “American” dessert. My first thoughts went straight to s’mores. More specifically s’more bars; however graham flour (not gram flour, I made that mistake) isn’t readily available to make my own graham crackers. Nor are store bought graham crackers. I do have a local sweet shop that carries American products, but I didn’t have time to check out if she had any in stock. Yes, I could have used digestive biscuits, but it’s not what I wanted.

So, then my thoughts strayed to apple pie. Too messy was my first thought. Then I remember reading about a cherry pie bar; which lead to an online search of apple pie bars and this is the one I choose.

This recipe comes from foodnetwork.com a recipe by Paula Dean. No surprise then that these are absolutely delicious. I had to try them before family came over (even though cancelled we still had family and my fellow American friend round.) Everyone said about how tasty it was and how they either wanted to make it themselves or pass it along to someone who loves apples. I promise you will not be disappointed with these bars! They are so addicting, I might have to make them again real soon! ;0)

I did convert ounces to grams where needed, but you will need cups to measure out flour etc… as it is an American recipe!!

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened (about 230g)
• 2 (8-ounce) packages cream cheese, softened (about 450g)
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping: I bought mine, but there are tons of recipes to make your own!!

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan (I used my 9x9in silicone square pan) lined with heavy-duty aluminium foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Because I used a smaller pan (9x9in square) I baked mine for an extra 10 minutes as the cheesecake part was a lot thicker and wanted to insure it was cooked all the way through. Drizzle with caramel topping.

 Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats (I used rolled oats)
• 1/2 cup (1 stick) butter, softened (120g)

In a small bowl, combine all ingredients. Yield: approximately 3 cups

  

Note: when I say about so many grams it’s because I tend to round up. 160z is 448g so I used 450g. For the butter one stick is 114g so two sticks is 228g, but I usually weigh out 230g. You can be exact if you like, but I found it didn’t make a big difference. Some books even state that a stick of butter is 120g, but I like erring on the side of less is more. 

Chocolate Peanut Butter Biscotti and Swirl Cheesecake!!

7 years ago today I got married! At the time we caused a bit of scandal by basically eloping. However time has passed and the drama forgotten…that is until I made this cheesecake: 

It is massive and worth talking about. I however am not giving you the recipe! I know I am mean. It’s just that I already shared a cheesecake recipe from this book with all of youu. It’s from Tea with Bea by Bea Vo and the book is currently only 4.99 at The Book People. This book is worth buying. Some of the recipes look a bit daunting, but the few I've tried so far are easy to follow and turn out amazing. You can always visit them in London if you can't be bothered making your own! :0)  

I am however giving you the easy recipe for chocolate peanut butter biscotti. It also come from the book and is the crust of this delicious cheesecake that is so big I am going to have go to just start handing it out to strangers.

300g/2 cups plain/all purpose flour

1 ½ tsp baking powder

1 ½ tsp salt

100g/ ½ cup light brown soft sugar

40g/2 tbsp natural cocoa powder (not Dutch-process)

40g/2 tbsp golden syrup

3 tbsp sunflower oil

2 eggs (medium UK; large USA)

2 tsp water

1 tsp vanilla extract

80g/ 2/3 cup shelled whole peanuts (unsalted/honey roasted)

80g/3oz high quality dark/semi-sweet chocolate, chopped into pea-sized pieces

caster/superfine sugar, for sprinkling

70g/ ½ cup peanut butter (crunchy or smooth)

Combine all the dry ingredients: flour, b.powder, salt, sugar, cocoa.

Whisk g.syrup, oil, eggs, water, and vanilla until well combined.

Add to the dry mixture and mix until just combined and there is no trace of the dry ingredients.

Add the peanuts and chocolate until just combined.

Bring the dough together into a ball, wrap in cling film/plastic wrap, and refrigerate for 1 hour.

Pre-heat oven to 145Cfan/160C/290F/gas3

Sprinkle the work surface with sugar. Flatten the dough roughly with your hands on the work surface.

Dot spoonfuls of the peanut butter over the dough.

Lightly roll the dough into a log about 6cm/2 ½ in wide and 2cm/1 in high (will spread when baking)



log before baking

Try to encase the peanut butter as it can burn when exposed.

Place a the log on a prepared baking sheet (lined with parchment paper)

Bake for 25-40 minutes until the top is completely hardened, and when tapped, feels sturdy and not squishy inside.
Remove from the oven and let cool for 30 minutes.

Turn the oven temp down to 135Cfan/150C/265F/gas2.

Slice the cooled log, diagonally, into 1cm/ ½ in wide batons.

Lay all the batons flat on the same baking sheet and bake for 10-15 minutes until nice and dry, then flip them over and bake again for the same amount of time.

Remove from the oven and let cool on the baking sheet for 1 minute.

Cool completely. Will store in an airtight container for up to 1 month.  

I hadn’t realised that they used a fan-assisted oven for all the recipes in this book so when I made these it took FOREVER to harden. I didn’t bother cutting mine all nice and neat as the were for this cheesecake:  

…more then they were for coffee or tea!!

Enjoy!!