10 Digestive biscuits, crushed
65g Unsalted butter, melted
500g Fromage fraise
"Good Food Made Easy"
by Freycob
10 Digestive biscuits, crushed
65g Unsalted butter, melted
500g Fromage fraise
by Freycob
Using a more of the ingredients that arrived in my gorgeous picnic hamper from the Unilever Kitchen, is time I made dessert to take on the picnic with you.
This cheesecake is not dense, but more like a light chocolate mousse. By using 85% dark chocolate too, it also makes it not overly sweet, which I like.
400g Digestive biscuits
2tsp Ground ginger
200g Flora Buttery
300ml Elmlea double cream
300g Philadelephia cream cheese
200ml Evaporated milk
1tbs Jif Lemon juice
2tbs Icing sugar
1tsp Vanilla Powder
100g Lindt 85% Dark chocolate
350g Frozen raspberries, thawed
75g Icing sugar
1. Blitz together the digestive biscuits and the ginger until finely crumbed.
2. Melt the Flora Buttery.
3. Mix the Flora Buttery with the digestive crumbs until thoroughly combined.
4. Tip into a large rectangular Pyrex lidded dish and press down firmly, then chill until required.
5. Whisk together the Elmlea double cream, Philadelphia cream cheese, evaporated milk, Jif lemon juice, icing sugar and vanilla powder until thickened.
6. Melt the chocolate and the whisk in to the cream, milk & cheese mixture.
7. Pour over he crumb base and smooth the surface. Chill for 2 hours, or until required.
8. Mix the raspberries and icing sugar, gently crushing the raspberries a little.
9. Serve the chocolate mousse cheesecake with a generous spoonful of the raspberries drizzled over the top.
by Freycob
by Freycob
We love cheesecake, but the stuff that supermarkets pass off leaves something to be desired, not to mention the frozen ones you can buy (don’t get me started on the taste & mushiness of these), so, as requested by some of my friends over on my Facebook page, Freycob’s Cakes, here’s my recipe.
We were invited to friends for a BBQ today, and this is what I made for dessert to take with us. The conclusion was that this was the BEST cheesecake they’ve ever tasted!
400g digestive biscuits
200g butter
300ml double cream
600g Philadelphia cream cheese
1 lemon, juice & rind
4tbs caster sugar
Fruit for topping
Caster sugar to taste
1. Crush the Digestive biscuits.
2. Melt the butter.
3. Mix the butter and biscuits together then press firmly into an 20cm (8″) springform tin. (I line the base of mine with parchment to make it easier to remove).
4. Place in the fridge for 30 mins to cool & set the butter.
5. Whisk the cream, Philadelphia, lemon juice, rind & sugar together until well combined and thick.
6. Spread on top of the cooled base.
7. Return to the fridge for at least an hour to cool.
You can leave it plain or use berries in season to top the cheesecake or make your own coulis as follows:
8. Blitz a large punnet of blueberries with 100g of frozen raspberries and 50g (or to taste) of caster sugar.
9. You can sieve your fruit if required, or as we like it, leave it as it is.
10. Top your slice of cheesecake with a generous portion of fruit and enjoy!
If you prefer, you can defrost 400g of frozen berries to mix with your sugar to use as your topping.