White Chocolate and Lemon Cheesecake Layer Cake

Longest blog post title ever? One of the nicest cakes ever too – combining two of the best inventions on earth: Cake and Cheesecake. This is one of the many chocolate recipes that can be found over on the Dr. Oetker website. They are challenging us to do #evenbetterbaking in the run up to Easter.

The people at Dr. Oetker are even running a competition throughout March. If you tweet @DrOetkerBakes a photo of a chocolate bake that you have made and include the hashtag #evenbetterbaking, then you are in with a chance of winning one of their luxury chocolate hampers.

I wanted a bit of a challenge so decided to do a recipe that combines quite a few techniques – Cakes are dead easy but there is always the chance with a cheesecake that it might not set. Ooh living on the edge.The recipe and instructions on how to make your own White Chocolate and Lemon Cheesecake Layer Cake can be found here

The ingredients needed for this cake are simple to find, the method of actually making the cakes is slightly different to how I usually make them (I think mine is known as the ‘bung it all in the kitchen aid method’) but still worked out well.

It pays off to be really patient when melting white chocolate – I just can’t do it in the microwave. A glass bowl over a pan of boiling water is the only way to get truly melted white chocolate that doesn’t burn.

I actually like the cake better without the shards of white chocolate for decoration – White chocolate shards melt really quickly so I found it much easier to just eat them. I’m out with friends later on today with our pre-schoolers, they might get lucky and get to share a piece of this creation with me! Who would you share it with?

Disclosure: This is a sponsored post in association with Dr.Oetker – All opinions are my own

Alos joining in with Domesblissity for Thriving on Thursdays