Tag-Archive for » Cheesecake «
This is a fab cheesecake recipe, very different and something I never would have thought of trying. I tagged this one, for a game I am involved in, as my son is right in the middle of his IGCSE’s and I thought this would be a nice way to end the week. Well this went down a treat, I took it to my mum’s and all my family loved it. I did up the amount of lemon juice that I added to about 100ml as we love things lemony and I felt that 2 tablespoons was not enough. I am glad that I did as this was just right for us it would not have been enough if I had just added the 2 tablespoons listed. To read more reviews on this recipe or to view more photos please click here.
Ingredients
1 (250 g) Package arnotts nice biscuits
140g Melted butter
2 (250 g) Packets cream cheese (room temp)
300g Sour cream
3/4 Cup caster sugar
2 Tablespoons finely grated lemon rind
2 Tablespoons lemon juice (I upped this amount to about 100ml to suit us)
3 Eggs
Meringue
3 Egg whites
3/4 Cup caster sugar
Method
1. Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined.
2. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
3. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
4. Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake).
5. Remove cake from oven and place in fridge for 4 hour to chill.
MERINGUE
1. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
2. Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned.
3. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
All photos taken by me unless otherwise stated.
I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.Ingredients
1x250g Packet honey snap biscuits
90g Butter
3 Teaspoons gelatin
1/4 Cup water
375g Cream cheese
1/2 Cup caster sugar
1 Teaspoon vanilla essence
300 ml Thickened cream
2 Violet crumble chocolate candy bars (Chocolate covered honeycomb bars)
Method
Melt Butter, add biscuit crumbs, mix well.
2. Press mixture into a base of 22cm spring form tin.
3. Refrigerate while making filling.
4. Place water in a small bowl, sprinkle with gelatin, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
6. Beat cream in a separate bowl until soft peaks form.
7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
8. Refrigerate until set.
All photos taken by me unless otherwise stated.
