Base (can double quantities for larger tin - this gives a 1cm thick base in a 20cm tin)
100g dates
60g whole almonds
25g desiccated coconut
25g chopped dark chocolate, optional
Chop all together in food processor. Add 50g coconut oil or butter, melted and cooled
Cheesecake topping
1/2 284ml pot Guernsey thick cream (or whipped double cream)
225g pack cream cheese
1/5 tin condensed milk or to taste
juice and zest of one large lime
Avocado topping:
Whizz 2 ripe avocadoes with juice and zest from 2 limes, a pinch of salt and 75g honey until smooth. Pour over crust, chill for 3 - 4 hours or overnight.
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Saturday, 4 March 2017
Sunday, 8 March 2015
Belinda's Baked Lemon Cheesecake
Belinda, Richard and Issy came to lunch today. Lovely to catch up with them and trade news, and lovely to eat this delicious cheesecake which Bel brought with her.
Baked lemon cheesecake.
Crust: Mix 85g flour, 40g fine polenta, 50g sugar and 85g butter (melted) all together. I also added a few drips of Sicilian lemon essence. Press into 9"/20cm springform tin. Bake at 150 fan oven for 35 mins til pale gold colour. Cool.
Filling Put these into a blender: 350g cream cheese,150g caster sugar, 4 med eggs,grated zest and juice of 2 lemons, 1 tsp vanilla extract. This will come out bigger than the one I made as I reduced quantities by a third. (200g cream cheese, 100g sugar, 2 large eggs, still 2 lemons - lovely lemony deliciousness.)
Pour over base. Bake for 30-40 mins until slightly risen and just set.
Heat some lemon curd (about 1/3 jar) and pour over cheese cake. Chill overnight.
(The recipe actually says bake for 30 mins, then cool for a few mins, then add 300ml soured cream to the top and bake for 10 more minutes. I didn't do this, as I preferred the lemon curd topping - up to you!)
Baked lemon cheesecake.
Crust: Mix 85g flour, 40g fine polenta, 50g sugar and 85g butter (melted) all together. I also added a few drips of Sicilian lemon essence. Press into 9"/20cm springform tin. Bake at 150 fan oven for 35 mins til pale gold colour. Cool.
Filling Put these into a blender: 350g cream cheese,150g caster sugar, 4 med eggs,grated zest and juice of 2 lemons, 1 tsp vanilla extract. This will come out bigger than the one I made as I reduced quantities by a third. (200g cream cheese, 100g sugar, 2 large eggs, still 2 lemons - lovely lemony deliciousness.)
Pour over base. Bake for 30-40 mins until slightly risen and just set.
Heat some lemon curd (about 1/3 jar) and pour over cheese cake. Chill overnight.
(The recipe actually says bake for 30 mins, then cool for a few mins, then add 300ml soured cream to the top and bake for 10 more minutes. I didn't do this, as I preferred the lemon curd topping - up to you!)
The crust was quite hard... could try baking this without any crust at all for the gluten-free option.
Monday, 15 December 2014
5 minute no bake cheesecake
5 min No Bake Cheesecake...
NO BAKE CHEESECAKE
Ingredients
370g cream cheese (room temp – this is important!)
400g tin of sweetened condensed milk
250ml thickened cream
1/3 cup of lemon or lime juice.
In a mixing bowl, mix the cream cheese to get most of the lumps out. Then add the other ingredients, making sure the juice is added last. The reaction of the citrus juice will start to set your mixture almost immediately. On the low speed of your hand mixer, blend well until all ingredients are incorporated. Immediately pour mixture into pre-prepared crust. Refrigerate for 1 – 1 ½ hours.
For the crust take 250g of your favourite plain biscuits and crush well. Stir in 125g of melted butter and press into the base of a lined spring-form tin.
NO BAKE CHEESECAKE
Ingredients
370g cream cheese (room temp – this is important!)
400g tin of sweetened condensed milk
250ml thickened cream
1/3 cup of lemon or lime juice.
In a mixing bowl, mix the cream cheese to get most of the lumps out. Then add the other ingredients, making sure the juice is added last. The reaction of the citrus juice will start to set your mixture almost immediately. On the low speed of your hand mixer, blend well until all ingredients are incorporated. Immediately pour mixture into pre-prepared crust. Refrigerate for 1 – 1 ½ hours.
For the crust take 250g of your favourite plain biscuits and crush well. Stir in 125g of melted butter and press into the base of a lined spring-form tin.
Monday, 31 December 2012
Chocolate truffle torte
...from Delia Smith
3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin - make a base.
1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible - melt in a double boiler, with 5 tablespoons liquid glucose - or 5 tablespoons of 5 tbspns hot water with 5 tbspns dissolved sugar in it and 5 tablespoons rum or other spirit. Leave 5 minutes to cool.
3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin - make a base.
1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible - melt in a double boiler, with 5 tablespoons liquid glucose - or 5 tablespoons of 5 tbspns hot water with 5 tbspns dissolved sugar in it and 5 tablespoons rum or other spirit. Leave 5 minutes to cool.
1 pint (570 ml) double cream, at room temperature - lightly whipped.
To serve:
Turn out onto a plate if wished: cocoa powder for dusting, chilled single pouring cream
To serve:
Turn out onto a plate if wished: cocoa powder for dusting, chilled single pouring cream
Saturday, 6 August 2011
Cheesecakes
I was looking for a no-bake cheesecake recipe when I came across these tips for achieving a good BAKED cheesecake.
And then there is a variant on Joan's cheesecake/key lime pie:
crust: grind 400g ginger biscuits and mix in 150g melted margarine or butter, press into a loose-bottomed flan tin - 10 inches plus across. chill
whip half a pint double cream
whip together for 1 minute 1 tin condensed milk and 200g cream cheese - low fat still works - with the juice of 4 limes and 1 lemon.
stir all together with the zest of the citrus as well
pour onto crust and chill for at least 2 hours
And then there is a variant on Joan's cheesecake/key lime pie:
crust: grind 400g ginger biscuits and mix in 150g melted margarine or butter, press into a loose-bottomed flan tin - 10 inches plus across. chill
whip half a pint double cream
whip together for 1 minute 1 tin condensed milk and 200g cream cheese - low fat still works - with the juice of 4 limes and 1 lemon.
stir all together with the zest of the citrus as well
pour onto crust and chill for at least 2 hours
Wednesday, 29 December 2010
Joan's cheesecake
This is possibly my newest recipe. Uncooked cheesecake. Joan, who I know from Alpha and its follow-on, produces this wonderful dessert at every social occasion. I'm not sure I have the recipe exactly right, but it's good enough:
Uncooked ginger cheesecake
Stir 75g butter or hard margarine into 250g crushed ginger biscuits. Press into an 8" tin with removable sides, or onto a plate within a circle of waxed card, which works just as well. Possibly better.
Beat 400g room temperature cream cheese with the zest and juice of a lemon. Stir in 250ml whipped cream until completely mixed. Pour onto biscuit base and refrigerate for at least 1 hour. Drizzle with a little chocolate melted with a teaspoon of butter.
Uncooked ginger cheesecake
Stir 75g butter or hard margarine into 250g crushed ginger biscuits. Press into an 8" tin with removable sides, or onto a plate within a circle of waxed card, which works just as well. Possibly better.
Beat 400g room temperature cream cheese with the zest and juice of a lemon. Stir in 250ml whipped cream until completely mixed. Pour onto biscuit base and refrigerate for at least 1 hour. Drizzle with a little chocolate melted with a teaspoon of butter.
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