Category: Desserts

15 Minute Salted Caramel Cheesecakes

15 Minute Salted Caramel Cheesecakes Feature

It’s all systems go here, lots of hopping from one event to another……handmade markets, school presentation’s & treat days, birthday parties, preschool Christmas parties , work Christmas parties and somewhere in there trying to finish my Christmas shopping (nothing like leaving the finishing touches until the weekend before Christmas) please tell me I’m not the only one!

With all this dashing as I know I’m not the only one (I feel like one of Santa’s reindeers, do you?) I thought a quick and easy dessert should be shared your way! A 15 minute Salted Caramel Cheesecake to be precise :)

Inspiration for these little treasures came from a delicious Mousse I recently purchased from our local Blue Frog Patisserie & Café. So many delicious delights on offer from this great Patisserie, Chocolate croissants, lemon tarts, French vanilla slice, French baguettes, cheesecakes, is your mouth watering yet?

As I said most recently  it was the Mousse that captivated my tastebuds, SALTED CARAMEL MOUSSE, it was so deliciously decadent.  Those flavours got me thinking and did lead to a bit of a brainstorming session with the girls I work with who also share my love of eating sweet treats.

The short of the long is that I decided to get experimenting to try and create something similar in flavour and texture to what I had tasted and enjoyed sooooo much. Obviously I’m no French Pastry chef but I gave it my best shot and after 2 attempts I think I’ve come up with a little winner for what I refer to as a 15 minute Salted Cheesecake.

Here I was thinking it would be something more for Zadada and I to enjoy (which we certainly did) but I can also inform you that the 2 little girls of the family devoured one of these cheescakes each and the following night asked for another!

If you’re looking for a traditional cheesecake head this way. BUT if you’re like me and quite time poor this Christmas (are you working Christmas eve too?), this little treasure might be the perfect dessert to add to your Christmas day dining menu, it’s being added to ours.

Birds eye SCC

SALTED CARAMEL!!! Do I need to say more than that? Well yes I do because I’ve recently discovered that Coles supermarket sells a delicious salted caramel sauce that is almost as good as my homemade version, you’ll find that recipe here. With time being the issue the supermarket version has been put to good use in this little treasure but don’t be afraid to try making a batch (if you have the time).

Less is more sometimes and this is one of those times, this recipe consists of 4 main ingredients: biscuit crumbs, cream, mascarpone cheese &  Salted caramel sauce.

Trust me you’re going to love it and even more so because it’s only going to take you 15 minutes to make!

Let’s get to it.


Salted caramel cheesecake instructions

Salted caramel cheecake duet

time to enjoy

5.0 from 1 reviews
15 minute Salted Caramel Cheesecakes
Prep time
Total time
Serves: 6
  • 1 x 250g Packet Granita Biscuits (ground down to fine crumbs)
  • 40g butter melted
  • 1 cup thickened cream
  • 250g mascarpone cheese
  • 300ml Salted Caramel sauce (store bought Or you can make mine, link is above)
  • 50g dark chocolate
  • 1 teaspoon salt flakes
  1. Set out 6 x 300ml glasses
  2. Combine biscuit crumbs with butter and stir well.
  3. Press crumbs 2-3 tablespoons into the base of each glass, pop in fridge.
  4. Whip cream in a bowl with electric mixer until thick and peaking (see pictures above)
  5. Add mascarpone cheese and salted caramel to cream, fold through until well combined.
  6. Grab those glasses from the fridge and spoon or pipe caramel mixture into glasses (approx. ½- 2/3 cup per glass) will just depend on the size and shape of your glasses.
  7. Using a vegetable peeler, shave some chocolate curls over caramel mixture and sprinkle with a few salt flakes.
  8. Enjoy!
  9. I do recommend refrigerating cheesecakes for an hour or 2 but if you can't wait just dig in lovelies.

How’s life treating you this week? I hope you’re all safe and well.

Please know that my thoughts and prayers go out to all those affected by the siege in Sydney, so so sad.

I’ve got one last post to come your way for 2014 before I take a little silly season break!

Stay tuned lovelies….



It's all systems go here, lots of hopping from one event to another......handmade markets, school presentation's & t...

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Lemon Crumble Cake

Lemon Crumble Cake Header

This little treasure is like a lemon meringue pie that’s been crossed with an apple crumble minus the meringue and apples and of course I love both that’s why it’s starring here on the blog today.

The great news is it’s a lot quicker and much easier to make than a lemon meringue pie (Zadada is the lemon meringue pie maker in this household), in fact you don’t even need to break out the electric beaters for this one.

You may be curious as to know how this little treasure came to cross paths with me and I’m sure it won’t surprise you to hear that the gorgeous Jennifer (my dear friend) who also loves to bake and create sent this little delight my way. I have made one little change and that was to the crumble on top of the cake (I’ll explain later). I always know when I get a recipe from Jennifer it’s a guaranteed winner! So thankyou beautiful friend xx

Regarding consumption of this mouth-watering cake, you have a few options….one being enjoying it freshly baked & hot from the oven accompanied with a nice scoop of vanilla ice-cream or cream or both!, the second being you can cool it to room temperature and place in the fridge, the lemon curd will firm up and make it a little easier to handle. My favourite is definitely the warm option, and I can vouch leftovers heat up perfectly in the microwave, Zadada and I shared the final piece last night. Whichever way you choose to enjoy it, I guarantee your tastebuds will be doing a little dance in your mouth to thank you.

Now let’s get down to business…

Lemon crumble cake ingredients and assembling

Crumble component

Lemon curd

lemon cake ready for the oven

lemon crumble cake baked and golden

5.0 from 2 reviews
Lemon Crumble Cake
Prep time
Cook time
Total time
Serves: 8
  • 2 cups self-raising flour, sifted
  • extra ⅓ cup self-raising flour (for making crumble crumblier)
  • 1 cup caster sugar
  • 120g butter, chopped
  • 2 teaspoons finely grated lemon rind
  • 2 eggs, lightly beaten
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • ½ cup fresh lemon juice
  • 1 cup caster sugar
  • 2 eggs, well beaten
  • 120g butter, chopped
  1. Preheat oven to 180C (160C fan-forced). Grease a 20cm springform cake pan and line the base with baking paper.
  2. CAKE/CRUMBLE: Combine the flour and caster sugar in a large bowl. Rub in the butter with your finger tips until mixture resembles breadcrumbs. Stir through lemon rind. Add the eggs and stir until evenly combined. Press ⅔ of mixture into the base of prepared pan. With remaining ⅓ of mixture gradually add the extra SR flour until mixture gets a crumbly appearance (note you may not need to use all the flour). Set aside.
  3. LEMON FILLING: Combine the cornflour and water until smooth. Place in a small saucepan with the remaining ingredients. Whisk constantly over low heat until mixture thickens and boils (about 10 minutes)
  4. Pour the hot lemon filling over the base in the pan. Sprinkle crumble mixture over the top of filling.
  5. Bake for 35 minutes or until browned.
  6. Cool cake in the pan alternatively if you're going with option 1 dig in!
  7. Serve warm or cooled with cream, ice cream or BOTH!
  8. When reheating I do individual slices for 20 seconds in the microwave.
  9. Cake will keep for 4 days in the fridge in an airtight container (that's if there's any left!)

And there you have it, a simple yet amazingly versatile cake that you can serve anytime of the day and even as a dessert!


Until the next time……..


This little treasure is like a lemon meringue pie that's been crossed with an apple crumble minus the meringue and apple...

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Chocolate Centred Syrup Dumplings

Chocolate centred syrup dumplings

Zadada is a huge fan of syrup dumplings, so it’s no surprise that the first place I ever tried syrup dumpling  (those 18 years ago) was at his parents house. My gorgeous MIL made them for me gettingt me hooked from the word go. Each mouthful you take is sweet, buttery and warmly comforting. On top of how great they taste and comfort, they are quick and easy to make and don’t require any complicated ingredients, my kind of dessert!

I recently made a batch of dumplings for our little pack to enjoy, instead of sticking with the stock standard recipe I decided to give it a little Dark Chocolate Twist, which was approved by 4 out of 5 family members, the threenager  of the household is reluctant to try anything that doesn’t resemble a Sausage, a bowl of cornflakes or a scoop of plain vanilla ice cream (please tell me I’m not alone!).

I’ve added a salted caramel option to the recipe, call me obsessed, I know I am!

Let’s get to it, a dark chocolate twist on an old fashioned favourite………

Syrup ingredients

mixing dumpling ingredients

forming dumplings

Dumplings syruping

Syrup dumplings complete

Chocolate Centred Syrup Dumplings
Prep time
Cook time
Total time
Serves: About 5
  • 1 tablespoon butter
  • 1 cup self-raising flour, sifted
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ cup dark chocolate chips
  • 1 cup water
  • 1 cup sugar
  • ½ teaspoon of sea salt flakes (totally optional addition but I'm a little obsessed with salted caramel so it's a staple at this end)
  • 1 tablespoon butter
  • 1 tablespoon golden syrup
  1. Prepare syrup by combining all syrup ingredients in a large heavy based saucepan. Set aside.
  2. In a mixing bowl rub butter into flour (will look like bread crumbs).
  3. Combine egg & milk, lightly mix through flour combo until it forms a soft dough (I use my hand for this bit as my MIL has taught me the more delicately you handle the dough the fluffier your dumpling will be).
  4. Using a tablespoon, form the mixture into balls, create a cavity during this process and add about 5 choc bits, close cavity back up by sealing the dough into a ball. You should end up with about 10-12 dumplings.
  5. Place saucepan of syrup mixture on stove top, bring to the boil, gently drop prepared balls in and boil for 20 mins with lid on. (Note at this point you only need mixture just boiling, otherwise they may burn so just keep a close eye on things).
  6. At the end of cooking process I like to turn and stand the dumplings another 5 mins so they are well coated in syrup.
  7. Serve warm with a scoop or 2 of ice cream, yum!!
  8. NOTE: Don't worry if during the cooking process your dumplings ooze a little chocolate into the syrup, I guarantee they will still be delicious!!!!

Do you have an old fashioned favourite dessert you like to make, I’d love to hear about it.

Next post in the pipeline is a little M&M treasure for the kidlets (and big kidlets), stay tuned!

Until then,


Zadada is a huge fan of syrup dumplings, so it's no surprise that the first place I ever tried syrup dumpling  (those 18...

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