Primula Santa’s Cheese Cakes...

Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking...

Preparation: 24 hours


  • 1 tube of Primula Original Cheese
  • 4 ginger biscuits
  • 3 digestive biscuits
  • 12 strawberries
  • 60g icing sugar
  • 200ml double cream
  • 50g butter
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • 12 cupcake liners (5cm in diameter)

  • Melt the butter in a bowl in the microwave for 30 seconds.
  • Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.
  • Mix the biscuit crumbs with the melted butter until it starts to join together.
  • Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. 
  • It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. 
  • Place in the fridge to set whilst you make the cheese mix.
  • Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. 
  • Mix to a smooth consistency.
  • In a separate bowl whip up 150ml double cream until it stands in stiff peaks. 
  • Fold the cream into the cheese mixture.
  • Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
  • Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.
  • Take the cheesecakes out of the fridge and remove the liners. 
  • To decorate, cut the tops off 12 strawberries. 
  • Place the strawberries upside down on the top to look like a Santa hat.
  • Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag. 
  • Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.
  • This will look like the fur parts of the hat! Serve and enjoy!

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Recipe and photo credit by Primula

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Sultana And Ginger Cheesecake...

For all the cheesecake lovers out there, have you ever tried a sultana and ginger one?

Today's guest post is a sultana and ginger cheesecake for a nice Autumn twist...


  • 175g Digestive Biscuits, crushed
  • 50g Caster Sugar
  • 75g Unsalted Butter, melted
  • 350g Cottage Cheese
  • 2 Medium Eggs, lightly beaten
  • 125ml Soured Cream
  • 75g Whitworths Sultanas
  • 30g Whitworths Crystallised Ginger


  • Preheat oven to 180°C (Fan 160°C), Gas Mark 4.
  • Mix the crushed biscuits and half the sugar with the melted butter and press onto the sides of an 18cm cake tin.
  • Bake in the centre of the preheated oven for 10 minutes, then set aside to cool in the tin.
  • Beat the cottage cheese until softened, then add the eggs, soured cream and the remaining sugar and beat until smooth.
  • Fold in the sultanas and ginger and pour over the biscuit base.
  • Return to the oven to bake for a further 30-35 minutes, allow to cool completely before removing from the tin to slice and serve with single cream.

Recipe and photo credit by- Whitworths
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Mini Blueberry Cheesecakes ...

Make these easy, no cook cheesecakes the night before and leave in the fridge.

If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time.

Makes 8

Preparation time: 25 minutes

Cooking time: 4-5 minutes

Chilling time: 5 hours or overnight


Biscuit base

  • 75g (3oz) digestive biscuits
  • 25g (1oz) butter
  • 2 teaspoons golden syrup


  • 300g (11oz) full fat cream cheese
  • 65g (21/2oz) caster sugar
  • 1 lemon, grated rind and juice
  • 200ml (7fl oz) double cream


  • 1 teaspoon cornflour
  • Juice of ½ lemon
  • 2 tablespoons water
  • 40g (11/2oz) caster sugar
  •  200g (7oz) Chilean blueberries


  • Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
  • Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
  • Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.
  • Press the biscuits into a thin layer with the back of a teaspoon. 
  • Chill while making the filling.
  • Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed.
  • Gradually whisk in the lemon juice and the cream until smooth and thick.
  • Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon.
  • Chill for 5 hours or overnight.

To make the blueberry topping 

  • Add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
  • Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour.
  • Leave to cool, cover and chill until ready to serve.

To serve

  • Loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.
  • Transfer to serving plates and spoon the blueberries on top.

Cook’s tip 

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.

Recipe and photo credit by Seasonal Berries

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White chocolate and cherry cheesecake...

All American favourite... A great pudding to take to a barbecue party. Make the day before as it improves with chilling.

Serves 10-12

Preparation time: 35 minutes

Cooking time: 40-45 minutes

Chilling time: overnight or 6 hours

Biscuit base
  • 50 g (2 oz) butter, plus a little extra for greasing
  • 250 g (9 oz) digestive biscuits
  • 2 tablespoons golden syrup

  • 200 g (7 oz) white chocolate, broken into pieces
  • 675 g (1½ lb) Philadelphia full fat cream cheese
  • 75 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 200 ml (7 fl oz) double cream
  • 4 medium eggs
  • 225 g (8 oz) British cherries, stalks and stones removed

  • 250 ml (8 fl oz) carton full fat crème fraiche
  • 175 g (6 oz) British cherries

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  • Lightly butter a 23 cm (9 inch) springform tin. 
  • Put the biscuits into a plastic bag and crush with a rolling pin or blitz in a food processor. 
  • Melt the measured butter in a saucepan with the golden syrup, stir in the biscuit crumbs, mix well then press over the base and two thirds of the way up the tin sides.
  • Bake the biscuit crust for 5 minutes then take out of the oven and lower the oven temperature to 150ºF/300ºC/Gas Mark 2.
  • Melt the chocolate in a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. 
  • Take off the heat, stir briefly and leave to cool for 5 minutes.
  • Beat the cream cheese, sugar and vanilla together in a bowl with an electric whisk or in a food processor. 
  • Gradually beat in the cream until thick once more then beat in the eggs one at a time, beating until smooth before adding the next one. 
  • Stir in the melted chocolate.
  • Scatter the stoned cherries over the biscuit lined tin then spoon the cheesecake mixture over the top.
  •  Bake for 35-45 minutes until the cheesecake is firm around the edge and just beginning to colour while still slightly soft in the centre. 
  • Turn off the oven, open the door slightly and leave to cool completely. 
  • Chill in the fridge overnight or for at least 6 hours.

When ready to serve 
  • Loosen the edge of the cheesecake with a knife, remove the tin and transfer to a serving plate. 
  • Spread the crème fraiche on top then decorate with the cherries on stalks. 
  • Cut into wedges to serve.

Guest Post Credits- Seasonal Berries

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Berry Coconut Cheesecake...

Berry Coconut Cheesecake

Suitable for vegetarians, Suitable for vegans, Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Seed Free

Preparation time: 20 minutes plus 2-3 hours chilling time

Storage: will keep in the fridge for 3 days or freeze for up to 1 month

Serves: 10-12 

  • 150g/5oz cashew nuts
  • 90g / 3 ¼ oz desiccated coconut
  • Pinch of sea salt
  • Juice and zest of 1 lemon
  • 2 tbsp coconut butter, melted

  • 250g / 9oz cashew nuts
  • 60g / 2oz xylitol
  • 2tsp vanilla extract
  • 100g / 3 ½ oz coconut butter, melted
  • 225g / 8oz fresh berries of choice e.g. blackberries, blueberries, raspberries
  • 100ml / 3 ½ floz pure berry or pomegranate juice
  • Juice of ½ lemon
Berry Jam Topping
  • 250g /9oz Fresh berries, the same as in the cheesecake
  • 1tbsp lemon juice
  • 2tsp xylitol to taste
  • 2tsp agar agar flakes
  • OR use Essential Pure Fruit Raspberry Jam
  • Make the base by grinding the nuts and coconut in a blender until fine.
  • Stir in the remaining ingredients to form a sticky dough.
  • Press firmly into the base of a 20cm/8in spring form cake tin.
  • Freeze for 30 minutes to harden.
  • Place all the filling ingredients into a blender or food processor and process until smooth.
  • Pour the mixture over the base and chill for 3-4 hours until set.
  • To make the berry jam topping place the berries in a pan with the lemon juice, xylitol and agar agar flakes.
  • Heat gently and simmer for 2-3 minutes until syrupy.
  • Leave to cool before using to thicken the spread.
  • Remove the cheesecake from the tin.
  • Spread over the berry jam and cut into slices.
  • Garnish with fresh berries and serve.
Per serving

  • Calories: 344kcal
  • Protein: 6.5g
  • Total Fat 30g of which saturates 15.8g
  • Carbohydrates 14.2g
  • Per 100g
  • Calories: 312kcal
  • Protein: 5.9g
  • Total Fat 27.2g of which saturates 14.3g
  • Carbohydrates 12.9g

Recipe and photo credits-  Essential Trading Coop

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Cranberry Cheesecake....

       This quick setting light textured cheesecake is the perfect answer to an alternative to the richness of Christmas pudding... the fruity cranberry coulis cuts through the soft and creamy filling and the buttery shortbread. Happy Christmas!

Serves 10

Preparation time: 25 minutes

Chilling time: 4 hours, preferably overnight

  • 200g (7oz) shortbread or digestive biscuits, crushed
  • 40g (1½oz) butter, melted
  • 405g can Carnation Condensed Milk Light
  • 300g tub full fat soft cheese
  • juice 2 large lemons
  • 300g pack frozen (and defrosted) or fresh cranberries
  • 100g (3½oz) caster sugar

You will also need
  • 20cm (8in) spring form tin, base lined with baking parchment

  • Crush the biscuits in a blender or in a double lined bag with a rolling pin. 
  • Mix together the crushed biscuits and melted butter then lightly press into the tin. 
  • Chill while you make the filling.
  • Beat the condensed milk and cream cheese together until completely smooth. 
  • Add the lemon juice and combine thoroughly – the mixture should thicken. 
  • Spread the creamy filling over the base. 
  • Chill for 4 hours.
  • Tumble the berries into a small pan with the sugar and 100ml (3fl oz) water, cover and simmer for 5 minutes until the berries are soft and pulpy. 
  • Push the mixture through a sieve and chill the cranberry coulis until ready to serve.
  • Remove the cheesecake from the tin and place on a serving plate. 
  • Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.

  • Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try dark chocolate chip cookies or digestives.
  • This cheesecake sets perfectly without the need for gelatin thanks to the natural setting effect of lemon juice on condensed milk.

Recipe and photo credit by- Carnation

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