4 simple cheesecake recipes

lime cheesecake recipe

No bake fresh lime cheesecake recipe with mint sugar

July 30, 2016

A fresh twist on an old favourite, this lime cheesecake recipe is somewhat indulgent but we'll forgive you! The mint sugar adds a delicious fragrant crunch.

  • Prep: 30 mins
lime cheesecake recipe

Ingredients

For the mint sugar

15 g fresh mint leaves

110 g sugar

for the base

175 g digestive biscuits

75 g butter, melted

For the filling

350 g cream cheese

grated zest and juice of half a lemon

grated zest and juice of 3 limes

115 g caster sugar

150 g double cream

Directions

For the mint sugar

1Put the sugar and mint leaves into a food processer and pulse until well combined and all the mint leaves are fine. Set aside to use later.

For the base

1Preheat the oven the oven to 170°C.

2Put the digestive biscuits into a plastic food bag and crush with a rolling pin into fine crumbs

3Combine with the melted butter.

4Press the biscuit mixture evenly into the bottom of a loose bottomed flan tin.

5Bake in the oven for 10-15 minutes. Remove and allow to cool before placing in the fridge to chill.

For the filling

1In a large mixing bowl, put the cream cheese, sugar, lemon zest and juice and lime zest and juice and mix well.

2Whisk the double cream, until soft peaks form. Then fold into the cream cheese mixture.

3Ensure the base is fully chilled. Pour the mixture over the biscuit base and level wth a spatula.

4Place in the fridge to chill overnight

5Serve with a sprinkling of mint sugar and a garnish of lime slices.

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Easy no bake cheesecake recipe

Easy no bake cheesecake recipe

July 30, 2016

Incredibly simple and quick to make, this easy no bake cheesecake recipe is a guaranteed to impress at any party.

Easy no bake cheesecake recipe

Ingredients

For the base

400 g digestive biscuits

180 g butter, melted

For the filling

500 g cream cheese

250 ml single cream

220 g caster sugar

zest of one large lemon

10 g powdered gelatin

125 ml blueberry jam, warmed

125 g blueberries and rasperries, to serve

2 or 3 slices lemon

Directions

1Crush the biscuits in a plastic bag using a rolling pin until fine.

2In a large mixing bowl, combine the biscuit crumbs and butter.

3Press the biscuit mixture into the base of a 25cm loose bottemed tin. Place in the fridge to chill.

4In a mixing bowl beat the cream cheese, single cream, caster sugar, lemon juice and zest until fully combined.

5Dissolve the powdered gelatin in 3 tbsp of water and mix well into the cream cheese mixture.

6Pour the mixture over the base and level.

7Place in the frige to chill for 1 hour, until set.

8Serve with jam and fresh berries and garnish with lemon slices.

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creme brulee cheesecake

Creme brulee cheesecake

July 30, 2016

Two of the most amazing things you can find on a plate, come together in this creme brulee cheesecake. You will not be disappointed!

  • Prep: 25 mins
  • Cook: 1 hr 10 mins
creme brulee cheesecake

Ingredients

For the base

100 g melted butter

250 g digestive biscuits

1 tbsp demerara sugar

1 tsp ground ginger

1 egg yolk, beaten

For the filling

500 g cream cheese

125 g golden caster sugar

1 tbsp cornflour

zest of half a lemon

1tsp vanilla essence

200 creme fraiche

for the crunchy topping

2 tbsp golden caster sugar

For the chocolate sauce

50 g dark chocolate

25 g butter

125 ml double cream

1 tbsp caster sugar

Directions

1Preheat the oven to 200°C

2Grease 20cm spring form cake tin

3Put the digestive biscuits in a plastic bag and crush with a rolling pin until fine.

4In a mixing bowl, combine the crushed digestives, butter, demerara sugar and ginger.

5Firmly press the biscuit mixture evenly into base of the cake tin and a couple of centimetres up the side.

6Bake for 10 minutes. Then remove, allow to cool and then place in the fridge to chill.

7In a large mixing bowl mix the cream cheese, golden caster sugar, cornflour, vanilla essence and lemon zest.

8Work in the eggs until smooth and the fold in the creme fraiche.

9Pour the mixture into the cake tin over the base. Bake for [time length=10]10 minutes[/timer].

10Reduce the oven temperature to 140°C and bake for a further 45 minutes.

11Turn the oven off and leave the cheesecake in to cool for an hour with the oven door ajar.

12Loosen the edges with a paleete knife and leave to cool completley.

Prepare the chocolate sauce

1Melt the chocolate in a bain marie.

2Gently heat the butter, double cream and caster sugar in a small saucepan.

3Remove from the heat and stire through the melted chocolate.

Bring it all together

1Take the cheesecake out of the tin and sprinkle with caster sugar. Using a kitchen blowtorch or grillcaramilse the sugar until coppery brown. Taking care not to burn the sugar.

2Serve with chocolate sauce.

tip: the creme brulee topping tastes best fresh so it recommended that you caramalise the cheesecake in portions, as you serve.

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vanilla cheesecake

Simple vanilla cheesecake recipe

July 30, 2016

A good old classic. You can't go far wrong with this amercan style vanilla cheesecake.

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
vanilla cheesecake

Ingredients

For the base

150 g disgestive bscuits

55 g melted butter

For the filling

125 g butter

85 g caster sugar

1/2 tsp vanilla essence

2 large eggs, separated

Juice of 1 lemon

4 tbsp double cream

500 g softened marscapone

Directions

1Preheat the oven to 170°C

2Grease a 20cm spring form cake tin

3Put the biscuits into a plastic bag and crush with a rolling pin into fine crumbs

4In a mixing bowl, combine the biscuits crumbs and melted butter.

5Press the mixture evenly into the base of the tin. Use your hands or a potato masher to presh the mixture down firmly.

6Place in the oven on a low shelf for 10 minutes. Remove and allow to cool then pop in the fridge to chill whilst you prepare the filling.

For the filling

1Cream the butter, caster sugar and vanilla essence until white and creamy.

2Beat in the egg yolks and lemon juice.

3Beat in the cream and marscapone.

4Using an electric whisk, whisk the egg whites until stiff.

5Gently fold the egg whites into the mixture.

6Pour the mixture onto the biscuit bas and level with a spatula.

7Bake for 90 minutes or until baked. Once baked turn the oven off and allow to cool in the oven with the door ajar.

8Decorate with sifted icing sugar and mint and serve.

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