Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]
When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness.
On the occasions when my mum won the war she would turn the sharp little beads of blackness into sticky, purple, blackcurrant jam which usually ended up on my brothers breakfast. Being from Cornwall though, I’m now inclined to think that the jam should have been turned into this!
It’s such a gloriously rich and creamy cheesecake, every bit as luxurious as it sounds. The soft velvety texture of the clotted cream is the perfect partner to the sharp, fruity blackcurrant jam.
200g digestive biscuits
400g cream cheese
125g clotted cream
125g blackcurrant jam
Make the base by crushing up the biscuits and melting the butter. Combine the two to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in the sugar. Add the eggs, one at a time, beating the mixture well after each addition. Briefly beat in the clotted cream, so that it is just blended in. Ripple 75% of the jam through the mixture. Take the chilled base from the fridge and pour the cheesecake mixture onto it. Add the remaining jam in blobs and swirl them in. Finally level off the top by giving the tin a couple of sharp taps on your kitchen counter.
Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperature before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate.
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]
Isn’t it funny how certain foods can transport you back to the time and place where you first had them? I’m sure these american biscuits will always remind me of our road trips through the Great Smoky Mountains in our little red MX5.
Whilst biscuits look like your average cheese scone they’re really not. They have a softer, lighter texture and are a little more crumbly. If you’ve never tried them then you really should.
Feel free to adjust the jalapeno in these to suit your own tastes, and it’s totally up to you if you de-seed them or not!
makes about 18
300g plain flour
4 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp sugar
1/2 tsp salt
60g very cold butter
100g strong cheddar (grated)
1 plump jalapeno (finely chopped)
Pre-heat your oven to 220°c and brush a baking tin with a little melted butter, it doesn’t really matter what shape it is but it helps for it to have quite deep sides because it will support the biscuits as they rise.
Sift together the flour and raising agents into a large mixing bowl and then mix through the salt and sugar. Cut the butter into small pieces and lightly rub it through the flour. It doesn’t have to be too uniform. Mix through the grated cheese (keeping a little in reserve) and the chopped jalapeno.
Combine the cream and buttermilk and add it to the dry mixture, a bit at a time as you may not need all of it and bring it together to form a soft dough. Don’t over mix the dough or you’ll get tough biscuits. I use a fork to mix it so that my hands don’t warm up the mixture either.
Turn the dough out onto a lightly floured surface and pat it out to about 1/2″ thick. Fold it in half and then pat it out again. Fold it one more time and pat it out again so that it’s 1/2″ thick. Stamp out 2″ rounds using a pastry cutter. It’s very important that you don’t twist the cutter though. Put the biscuits in the buttered cake tin, it’s okay for them to touch. Brush the tops with a little extra butter milk, sprinkle on the reserved cheese and bake for 15-20 minutes. Once they are all puffed up and golden you can let them cool a touch before devouring them whilst they’re still a bit warm.