This eBook is a free preview and is for the

consumption purpose of solely the person who has

received it in their inbox through Samina Patel, of The
Cupcake Confession
(https://thecupcakeconfession.com)

This eBook is for personal use of the intended person.

You are not allowed to publish, republish, share, sell,

distribute the full eBook or any part of this eBook to
any other entity whatsoever. You are also not
permitted to edit, make changes to the content or use
this eBook as part of your own projects.

You are not allowed to use this eBook for any

commercial purpose.

Failure to abide by these rules are punishable offense

and is a breach of copyrights. Strict legal action will be
taken in the event that the person fails to abide by
the aforementioned guidelines.

01 red velvet cheesecake

04 banana bread cheesecake

07 peanut butter + jelly cheesecake

10 no-bake white chocolate,

cardamom and blueberry

cheesecake

12 black forest cheesecake

15 just cheeky cheesecakes full

online course
01
red velvet cheesecake
ingredients

for the red velvet cake sponge:

100 grams milk

1 teaspoon vinegar

50 grams yogurt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

140 grams all purpose flour

10 grams cocoa powder

90 grams caster sugar

60 grams oil

15 - 20 drops Red Gel Food Colour

for the cheesecake batter:

150 grams cream cheese

20 grams caster sugar

125 grams cream

75 grams condensed milk

2 teaspoons cornstarch

Juice of half a lime

for the topping:

Whip Topping or heavy whipping cream

Red velvet Cake Crumbs (Taken from the top of the

levelled off cake)

method:
Preheat oven to 180 C.

In a bowl, combine milk and vinegar. This will curdle the milk

Let it sit for 1-2 minutes.

Now, to this mix, add yogurt, baking powder and baking soda

Give it a whisk and let it sit for 1 minute.

Now to this mix, add in the all purpose flour, cocoa powder, caster sugar, oil and the red food gel colour

Whisk until everything is well combined. Do not overmix.

Pour the prepared batter in a 6-inch loose bottom cake tin that has been greased well.

Bake in the oven at 180C for 35 – 40 minutes or until a skewer or knife inserted in the centre emerges clean.

While the cake bakes, prepare the cheesecake mix.

In a bowl, add the cream cheese.

Using electric beaters, whisk on low speed first for 1 minute then on medium speed for 1 minute until smooth.

Add the caster sugar and mix on medium speed for 30 seconds.

Add the cream and condensed milk and mix again on medium speed for 30 seconds.

In a small bowl, take the cornstarch and add lime juice to it to make a slurry.

Pour the slurry into the cheesecake batter and mix for 30 seconds.

Keep aside while the cake finishes baking.

02
When the cake is ready, take it out of the oven, lower the oven temperature to 120 C.

Unmold the cake and slice off the top of the cake to level it off. You need to do this as soon as the cake comes out of the oven, it will not break

the cake apart.

Place the tin back so it forms a 6-inch cake tin again and pour the cheesecake batter over the levelled off cake.

Pop this back in the oven at 120 C for 30 minutes.

It will be ready when the sides of the cheesecake look set but it is still pretty wobbly in the centre.

Take it out of the oven. Let it cool to room temperature and then refrigerate for at least 8 – 10 hours or overnight.

Next day, take the cake tin out of the fridge for about 5 minutes before unmolding. Gently unmold the cheesecake

Top the cheesecake with whipped cream or whipped topping and finish with some crumbled red velvet cake from the top that you levelled off.

Serve.

03
 banana bread cheesecake
ingredients

for the banana bread: for the cheesecake batter:

1 ripe banana 150 grams cream cheese

75 grams yogurt 20 grams caster sugar

50 grams milk 125 grams cream

1/4th teaspoon baking powder 75 grams condensed milk

1/4th teaspoon baking soda 2 teaspoons cornstarch

100 grams AP flour + 1 teaspoon for coating walnuts Juice of half a lime

80 grams caster sugar

1/2 teaspoon cinnamon powder

for the topping:

sliced bananas
40 grams oil

brown sugar, as needed

20 grams walnuts, chopped

04
method:

Preheat oven to 180 C. In a bowl, mash the banana, add the yogurt, milk, baking soda, baking powder and cinnamon powder.

Mix until well combined and leave it to rest at room temperature for 2 minutes.

After 2 minutes, the mixture will turn foamy, to this, add the all purpose flour, caster sugar and oil.

Whisk until everything is well combined, do not over work the batter.

In another small bowl, combine the chopped walnuts and 1 teaspoon of the all-purpose flour and mix well.

Add the walnuts into the cake batter and fold until just combined.

Pour the banana bread batter in a 6-inch loose bottom cake tin that has been greased well.

Bake at 180C for 30 minutes or until a knife/skewer inserted in the centre emerges clean.

While the banana bread bakes, prepare the cheesecake batter.

In a bowl, add the cream cheese. Mix with electric beaters on low speed for 1 minute and then on medium speed for 1 minute.

Add the caster sugar and beat on medium speed for 30 seconds.

Now add the condensed milk and cream. Beat again on medium speed for 30 seconds.

In a small bowl, take the cornstarch and to it, add the lime juice. Mix well.

Pour into the cheesecake batter and beat on medium speed for 30 seconds.

Once the banana bread is baked, take it out of the oven and reduce the temperature to 120 C, unmold it and level the top with a knife while the

cake is still hot.

Put the cake ring back on so that it becomes a loose bottom cake tin again.

Pour the cheesecake batter over the levelled off cake.

Add sliced bananas on top of the cheesecake batter and sprinkle with brown sugar.

Bake at 120 C for 30 minutes. Once baked, take it out of the oven and let it cool down to room temperature.

Then refrigerate overnight or a minimum of 8 – 10 hours.

Serve

05
06
07
 peanut butter + jelly cheesecake

ingredients

for the crust: for the cheesecake batter:

150 grams Parle G biscuits 150 grams cream cheese

50 grams butter 20 grams caster sugar

100 grams smooth peanut butter

for the topping: 150 grams cream

75 grams condensed milk

2 tablespoons peanuts, chopped roughly

2 teaspoons cornstarch

Juice of half a lime

100 grams strawberry jam

08
method:

Preheat oven to 180C.

In a mixer-grinder-blender, add the biscuits and crush them to a fine powder

Transfer to a bowl, pour in the melted butter and mix until it looks like wet sand.

Take a 6-inch loose bottomed cake tin and grease well.

Dump the biscuit mix on the base of the cake tin and press it well so it looks packed together.

Bake at 180C for 5 minutes.

Take it out of the oven and reduce the oven temperature to 120 C

In a bowl, add the cream cheese and using electric beaters, mix on low speed for 1 minute and then on medium speed for 1 minute, until it

looks smooth.

Now, add caster sugar to it and mix again on medium speed for 30 seconds.

Add the peanut butter and mix for 30 seconds on medium speed.

Now add the cream and condensed milk and mix again for 30 seconds on medium speed.

In a small bowl, take cornstarch and add lime juice to it. Mix well until it forms a smooth, lump-free slurry.

Pour into the cheesecake batter and beat on medium speed for 30 seconds.

Now we will begin assembling the cheesecake

Pour half the cheesecake batter on the biscuit base.

Add the jam on the cheesecake, leave a 2 cm border around the edge of the cheesecake tin so that the jam doesn’t ooze out when unmolding

the cheesecake.

Top with the rest of the cheesecake batter.

Add crushed peanuts along the circumference of the cheesecake and bake at 120 C for 30 – 35 minutes.

The cheesecake should seem set along the sides but still be wobbly in the centre.

Let it cool to room temperature and then refrigerate overnight.

Unmold carefully and serve.

09
10
 no bake white chocolate,

cardamom & blueberry

ingredients

for the crust:

150 grams parle G biscuits

50 grams butter

for the blueberry filling:

100 grams blueberries

40 grams water

40 grams caster sugar

1/2 teaspoon cornstarch

1 tablespoon lime juice

for the cheesecake batter:

100 grams white chocolate

100 grams cream

125 grams mascarpone (you can replace this with

cream cheese)

1/4th teaspoon cardamom powder

Blueberry filling prepared earlier

method:

Crush the biscuits in a food processor. Add melted butter and mix well so that the mix resembles wet sand.

Pour this mix into a well-greased 6-inch loose bottom cake tin.

Press with a spoon or the back of a flat-bottom glass so that the mix is well packed in. Refrigerate until needed.

To make the blueberry filling, in a saucepan, add the blueberries, water and caster sugar. On medium heat, cook the mix until the sugar

dissolves and the blueberries go soft. Mash the fruit lightly with the spoon as you mix.

Combine cornstarch and lime juice in another small bowl so it forms a slurry,

After about 2 minutes of cooking the fruit, add the cornstarch mix and continue to mix for 3 – 4 minutes; it starts to thicken up.

In a bowl, add mascarpone and caster sugar. Beat on low speed for 1 minute and then on medium speed for 1 minute.

Add the cream and mix on medium for 30 seconds.

Now add melted white chocolate and cardamom powder and beat again for 30 seconds.

To assemble the cheesecake, pour the cheesecake batter onto the biscuit crust.

Now add dollops of the blueberry jam (reserve a little for decorating) onto the batter and swirl around with a knife.

Refrigerate overnight or at least for 8-10 hours.

When ready to serve, use whipped cream or dairy free whip topping to create swirls on the cheesecake and top with the leftover blueberry

jam.

Serve

11
12
 black forest cheesecake

ingredients

for the brownie crust: for the cheesecake batter:

70 grams caster sugar 125 grams mascarpone (you can use cream

70 grams milk cheese instead)

100 grams dark chocolate 20 grams caster sugar

40 grams oil (not coconut oil) 120 grams cream

70 grams AP flour 70 grams condensed milk

½ teaspoon baking powder 2 teaspoons cornstarch

20 grams cocoa powder Juice of half lime

1/2 teaspoon instant coffee powder 100 grams black cherry jam

for the topping:

Whipping cream

Marschino Cherries

Flaked Dark Chocolate

13
method:

Preheat oven to 180 C. In a bowl, take the sugar and pour in boiling hot milk. Mix well until the sugar dissolves

In another bowl, combine dark chocolate and oil. Melt in the microwave or over a saucepan containing simmering water.

Once the chocolate has melted, pour the milk and sugar mix into this and whisk well until bubbles start to appear on the surface.

Now add the flour, baking powder, cocoa powder, instant coffee powder.

Whisk until well combined, do not over-work the batter.

Pour inti a 6-inch loose bottom cake tin and bake at 180C for 18-20 minutes, a knife inserted in the centre must emerge almost clean with just

a few moist crumbs (no wet batter)

While the brownies bake, prepare the cheesecake batter.

In a bowl, combine the mascarpone cheese and sugar. Beat on low speed for 1 minute and then on medium speed for 1 minute.

Now, add the cream and condensed milk and beat on medium speed for 30 seconds.

In a small bowl, take cornstarch and add lime juice. Mix well.

Add to the cheesecake batter and beat on medium speed for 30 seconds.

Once the brownie is ready, take it out of the oven, reduce oven temperature to 120 C. Pour half the cheesecake batter over the brownie.

Add the black cherry jam on top of the batter avoiding the sides.

Cover with the rest of the cheesecake batter

Bake at 120 C for 40 – 45 minutes. The sides will be set and the centre will be wobbly.

Take it out of the oven and let it cool down to room temperature, then refrigerate overnight for at least 8 – 10 hours.

The next day, whip some heavy cream or dairy-free whip topping. Slather a small amount on the centre of the cheesecake and cover it with

some chocolate flakes.

Pipe swirls along the sides of the cheesecake top and finish it off with some maraschino cherries.

14
 E N J O Y E D T H E

preview?
Then you will love my brand new online
course

where you will learn to make incredibly

delicious and creative cheesecake recipes
that contain:

NO EGGS
NO WATERBATH
NO GELATIN

15
16
 R E S E R V E Y O U R S P O T

N O W A T T H E

early bird price

Once the course releases on the

13th of November, the full price will
be applicable, so don't miss out on
the opportunity!

Click the button below to get

complete information on the
course:

LEARN MORE

17