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“Fry Me Not Cheesecake”

30 Nov

Berry Cheesecake

I spilt quite a bit of topping there, maybe too much! Hihihi

Who would have thought that Paula Deen would ever inspire me to bake anything?! Well, after the last post (click here to see what I’m talking about) I decided to make a cheesecake that would definitely NOT be fried and get this – it doesn’t even need to go in the oven.

Easy, easy, easy and so finger lickin’ good!

Important: this recipe requires you to let the cheesecake set in the fridge overnight.

Ingredients:

250g (9 oz) digestive biscuits | gewoon ‘digestive’ koekjes van Verkade

100g (3.5 oz) butter, melted | boter, gesmolten

1 vanilla pod | vanillestokje

600g (1.3 lbs) soft cheese | monchou

100g (3.5 oz) icing sugar | poedersuiker

284ml (10 oz) pot double cream | In NL gebruik je mascarpone

Topping:

400g (14 oz) berries (you can also use just one type, ie: strawberries) | bessen

25g (3 tablespoons) icing sugar | poedersuiker

Equipment: 23cm (9 inch) loose-bottomed tin, baking parchment, plastic food bag, rolling pin, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve.

Method:

To make the base butter and line a 23cm (9 inch) loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for one hour to set firmly.

Remove the vanilla seeds: slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

To make the filling place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream, and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Un-moulding and topping: bring the cheesecake to room temperature, about 30 minutes before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Puree half the berries in a blender or food processor with 25g (3 tbsp) icing sugar and 1tsp water, then sieve. Pile the remaining berries onto the cake, then pour over puree. You can substitute the berry with just one type, ie: strawberries, or even use mango, etc… whatever you fancy!

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