Allotments 4 All

hello ;D

got the day off and I'm wanting to make a cheesecake but haven't made one before

ive got some mascapone,biscuits, fruit, nuts

any ideas welcome :P

Just for starters ...

http://www.recipes4all.co.uk/index.php/topic,5.0.html
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,28/topic,11145.0
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,28/topic,12509.0
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,28/topic,7510.0

Google is overflowing with recipes too.

thanks curry

i made a poached pear and chocolate cheesecake

was gorgeous for my first attempt- tomorrow I'm going to make a banana cheesecake :P

Hi, this is my first post here, I hope this is some use to you. I always make two of these at a time cos they only take fifteen minutes to make and they're flippin' gorgeous.  ;)

No Cook Cheesecake

Ingredients.

Large packet of digestive biscuits
Butter
1lb mascapone cheese, philadelphia will do in a pinch.
1pt double cream
1 vanilla pod
8oz icing sugar
three tbsp yoghurt (I use muller corner type, greek or natural will do just as well)

Crush the biscuits into fine crumbs and add enough melted butter to dampen all the crumbs. Firm down the biscuit base in one large or two small trays. Set them to chill.

Place the cheese in a bowl, split the vanilla pod lengthways and scrape out the seeds with a knife, add the seeds to the cheese along with the (sifted) icing sugar and blend together with a spoon.

In a separate bowl, beat the cream until dry and stiff, add the cheese mixture and the yoghurt and mix until fully combined. spread mixture onto the biscuit base and chill until set.

You can arrange fruit on top of this cheesecake and set it there with either an appropriately flavoured jelly or watered down jam brushed over it.

Be careful though - one slice is never enough!

Sounds lovely - how about white chocolate?

Digestives crumbs and melted butter for the base.  6" round dish - depends how thick you like the topping

Beat 200g philadelphia with 2oz sugar till smooth.  Fold in in 240ml of whipped double cream.  Fold in 200g melted white chocolate.  Smooth over the biscuit and chill for several hours.

I dont like this as I am not a big white chocolate fan but I have never made it without being asked for a second slice and the recipe.  Minutes to make but looks and tastes like you made a big effort. ;D

Ingredients are a guestimate.  A dash of decent vanilla extract works wonders.

Adapted from Good food some time ago. 


Also have a fractionally more complicated no cook lemon and lime one on a giner base if anyone is interested?

thanks for your replies... kinda similar to my attemps

will try them when i get the time  :)

Yes please Hex!!

Lemo & Lime sounds fab.

Deb

Lemon and Lime - a more adult uncooked cheesecake

Base - mix 225g ginger biscuit crumbs with enough butter to bind (75g?)  Add some dark chocolate chips, you want it to stay as lumps not melt.  Press into foil lined 9" tin.  Chill till required 8).

2 x 225g philadelphia at room temperature
1 packet lemon jelly disolved in 150ml boiling water - cool a little, but not set
150g caster sugar
100ml lightly whipped double cream
Juice and zest of a lime and a lemon, made up to 100ml with milk.

Beat philadelphia with sugar until smooth.  Add jelly mix and citrus milk mix.  Belnd well.  Fold in whipped cream.

Pour onto base, chill until firm and set - at least 4 hours, overnight is better. Decorate with grated dark chocolate.  Serious pigs have it with more cream but I think it is perfect just as it is.

There is a bit of flex on the mix - 400g of Philadelphia will do if you can't get the packets (or the tubs are on BOGOF) but up the cream to a full 142ml tub.  Light doesnt work so well.

I do a half mix usually with a 7" dish for the family, or the full version when we have visitors.

H ;D

...double YUMMY !!