So, I spent a good chunk of my weekend messing around in the kitchen, trying to recreate some of those desserts you get at coffee shops. You know, the ones that look amazing behind the glass but cost a small fortune.
I figured, how hard can it be? Got myself set up, cleared the counters. Decided to tackle a couple of things I usually end up buying.
First up: The Classic Cheesecake
This felt like the big one. I went out and bought the cream cheese, the biscuits for the base, sugar, eggs – the whole lot. Got back home and started crushing the biscuits. Used a rolling pin in a plastic bag. Made a bit of a racket but got the job done. Mixed that with melted butter and pressed it into the tin.
Then the filling. Mixed the cream cheese until it was soft. Added sugar, eggs one by one, a splash of vanilla. Tried to keep it smooth, avoid lumps. Poured it carefully over the base. It looked pretty professional at that stage, I have to admit.
Baking it was the tricky part. Low temperature, long time. Read somewhere you need to cool it down really slowly to stop it cracking. I tried my best, left the oven door ajar and everything. Still ended up with a small crack right down the middle. Always seems to happen.
Had to leave it in the fridge overnight. That waiting is tough. Finally sliced into it the next day. The taste? It was alright. Creamy enough. But it just lacked… something. That real cafe richness. Maybe my ingredients weren’t fancy enough? Or maybe they just have techniques I don’t know. It was okay, but not mind-blowing.
Next: Some Simple Scones
After the cheesecake effort, I wanted something quicker. Scones seemed like a good bet. Found a basic recipe.
Got the flour, baking powder, a bit of salt, sugar. Rubbed in the cold butter. That part always feels therapeutic, getting your hands in there. Made a well, poured in the milk. Mixed it super gently with a knife, just until it came together. Didn’t want tough scones.
Turned it out onto a floured surface, patted it down gently – not too thin. Cut out the rounds. Brushed the tops with a bit of milk. Put them into a really hot oven.
They puffed up nicely! Not perfectly even, some were a bit lopsided, but they looked like proper scones. We ate them warm with jam and cream.
Honestly? The scones were the bigger success. Much closer to what you’d get out. Maybe because they’re simpler? Less can go wrong.
- Making the cheesecake base: Easy
- Mixing the cheesecake filling: Okay
- Baking/Cooling cheesecake: Stressful
- Making scones: Pretty straightforward
- Baking scones: Quick and satisfying
End result of my cafe dessert experiment? It kept me busy. Probably saved a few quid compared to buying them out. But the time and the cleaning up afterwards… phew. It makes you appreciate why cafes charge what they do sometimes. It’s not just the ingredients, it’s the labour, the skill, the not having to wash your own dishes.
Still, it felt good to make them myself. Might even try the scones again. The cheesecake… maybe I’ll just buy that next time.
