This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]
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.
You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice! But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge […]
I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on the skin I lose all interest in them. In addition to this I really cannot stomach the idea of a cooked banana – I know some people go crazy for them but to me they’re just mushy sweetness. And I really wanted this to be a baked cheesecake, a no-bake recipe just doesn’t seem different enough to a banoffee pie.
So I had a look at other banana-caramel desserts and came across bananas foster…which has booze in it. Y’all know how I feel about a boozy dessert! I’ve side-stepped my cooked banana issue by using dried banana chips in the biscuit base, just to give a hint of banana flavour. The topping is rich and creamy and full of caramel flavour. This is a pretty heavenly dessert!
Remember that your cheesecake ingredients all need to be room temperature before you start to ensure that you get the creamiest dessert possible.
120g digestive biscuits
80g banana chips
75g butter (melted)
500g cream cheese (room temperature)
150g + 4 tbsp ready-made caramel (I used Carnation)
2 tbsp dark rum
1/2 tsp cinnamon
extra caramel, whipped cream and banana chips to decorate
Make the base by blitzing the banana chips in a food processor until they are really quite fine. Break up the biscuits and blitz those too. Melt the butter and use it to combine everything 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 150g of the caramel. Add the eggs, one at a time, beating the mixture well after each addition. Finally mix through the rum and cinnamon. Retrieve the chilled base and spread the extra four tablespoons of caramel over it before pouring on the cheesecake mix and levelling off the top. Do this by giving it a couple of sharp taps on your kitchen counter (this gets out those pesky air bubbles too).
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 temperate 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. Decorate with a drizzle of extra caramel, some whipped cream and a few banana chips before serving.
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 use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd
Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.