I Wonder Why This Number Is Rising So...
Politics0 min ago
Cheesecake
23 Answers
Anyone got any good recipes?
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I have a recipe for a Lime and Ginger dessert which is really tasty.
Ingredients:
200g pack of ginger snap biscuits, crushed
50g (2oz) butter, melted
2x 250g tubs mascarpone cheese
40g (11/2 oz) icing sugar, sifted
Finely grated zest and juice of 2 limes
1. Mix together the crushed biscuits and melted butter and press into the base of an 18cm (7inch) spring sided, or loose bottomed cake tin.
2. Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base. Chill for 30 mins.
Ingredients:
200g pack of ginger snap biscuits, crushed
50g (2oz) butter, melted
2x 250g tubs mascarpone cheese
40g (11/2 oz) icing sugar, sifted
Finely grated zest and juice of 2 limes
1. Mix together the crushed biscuits and melted butter and press into the base of an 18cm (7inch) spring sided, or loose bottomed cake tin.
2. Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base. Chill for 30 mins.
a really easy peasy recipe is:
melt a packet of lemon jelly (for a lemony cheesecake) in about a cup of hot water, combine a tin of pineapple in light syrup, a small tub of yoghurt, a block of philadelphia cream cheese, a small container of cream (same size as tub of yoghurt) and when the jelly mixture is cool, add in to this mixture and pour over your base. Yum. you need to let it set overnight.
melt a packet of lemon jelly (for a lemony cheesecake) in about a cup of hot water, combine a tin of pineapple in light syrup, a small tub of yoghurt, a block of philadelphia cream cheese, a small container of cream (same size as tub of yoghurt) and when the jelly mixture is cool, add in to this mixture and pour over your base. Yum. you need to let it set overnight.
Easy~no cook. Really lovely with a light mousse-like texture.
LEMON CHEESE CAKE
6 ozs Digestive biscuits
3 ozs butter/marg
� lemon jelly
3 fl ozs hot water
3 ozs cream cheese (ie small pack of Philidelphia Light)
2 ozs caster sugar
1 small can evaporated milk (light)
Juice & grated rind of 1 lemon
Topping
1 small tin of mandarin oranges in natural juice, drained
flaked chocolate
flaked or finely chopped mixed nuts
double cream
1.Crush biscuits in a polythene bag with a rolling pin until smooth.
2.Melt butter & stir in crushed biscuits.
3.Press into base of flan tin and refrigerate.
4.Dissolve jelly in 3 fl ozs hot water and allow to cool.
5.Whisk evaporated milk into double bulk.
6.Add cheese (cut in pieces), sugar, jelly, juice & rind of lemon.
7.Whisk until smooth & pour onto biscuit base.
8.Place in fridge to set.
9.When set, decorate with mandarin oranges, choc & nuts.
10.Serve with cream.
ENJOY.
LEMON CHEESE CAKE
6 ozs Digestive biscuits
3 ozs butter/marg
� lemon jelly
3 fl ozs hot water
3 ozs cream cheese (ie small pack of Philidelphia Light)
2 ozs caster sugar
1 small can evaporated milk (light)
Juice & grated rind of 1 lemon
Topping
1 small tin of mandarin oranges in natural juice, drained
flaked chocolate
flaked or finely chopped mixed nuts
double cream
1.Crush biscuits in a polythene bag with a rolling pin until smooth.
2.Melt butter & stir in crushed biscuits.
3.Press into base of flan tin and refrigerate.
4.Dissolve jelly in 3 fl ozs hot water and allow to cool.
5.Whisk evaporated milk into double bulk.
6.Add cheese (cut in pieces), sugar, jelly, juice & rind of lemon.
7.Whisk until smooth & pour onto biscuit base.
8.Place in fridge to set.
9.When set, decorate with mandarin oranges, choc & nuts.
10.Serve with cream.
ENJOY.
