Strawberry cheesecake

It must be my favourite no-bake cheesecake,  creamy and fruity it tastes almost like strawberry ice cream… yum!


Ingredients:

For the base:

100g digestive biscuits
50g butter

For the cheesecake:

225g strawberries
75g sugar
3 gelatine leaves
300g cream cheese
150ml whipped double cream
150ml greek yoghurt

Crush the biscuits and mix with melted butter, then press into 16cm tin (base lined with baking parchment).  Place in the fridge to set for about 30 minutes.

Place 3 gelatine leaves in cold water (follow instruction on the pack).

Blend 225g of strawberries and pass through a sieve to get rid of the seeds.  Place in a saucepan and warm up- do not boil.  Take off the heat.  Squeeze the water out of the gelatine leaves and place in the strawberry puree- swirl the pan and wait until gelatine dissolves.  Leave to cool slightly.

Mix the cream cheese with sugar, add yoghurt and mix until smooth.  Whisk double cream until medium peaks form and fold into the cheese mixture.  Add the strawberry pure and mix until well combined.

Pour the mixture over the biscuit base, wrap with cling film (it should not touch the top of the cheesecake) and place in the fridge over night.


Enjoy!

Baileys cheesecake with chocolate ganache

Cheesecake- Baileys and chocolate.. I don't think I need to say to much to convince you to make it? It is so deliciously creamy with perfectly balanced flavours of chocolate and liquor, a real treat for all cheesecake fans!

Ingredients:

For the base: 

• 160g double chocolate digestive biscuits
• 50g melted, unsalted butter

For the cheese mixture:

• 500g cream cheese (in room temperature)
• 225ml double cream
• 90ml Baileys
• 75g icing sugar
• 1 tsp vanilla paste or extract
• 1 1/4 tbsp powdered gelatine

For the chocolate ganache:

• 50ml double cream
• 50g dark chocolate (chopped)

Crush the biscuits to achieve fine crumbs and mix with melted butter. Tip the mixture into a lined 20cm spring-form, spread evenly to cover the whole base and press lightly.  Leave in the freezer to set until needed.

Meanwhile, dissolve gelatine in about two tablespoons of boiling water- it should be runny, if it is too thick add another spoonful of water, set aside.  

Beat double cream until medium peaks hold, then add icing sugar and keep whisking until combined.  Add cream cheese and mix until smooth.  Mix in Baileys and vanilla extract, then add gelatine and mix until well combined.

Pour the mixture on top of the base and spread evenly.  Set aside.

Place chopped dark chocolate in a bowl.  In a small saucepan warm up double cream, and when hot , pour over the chocolate and stir until dissolved. Pour the mixture over the cheesecake and leave in the fridge to set overnight. 

Enjoy!

Toblerone cheesecake

'Amazing' and 'heavenly' were the first comments on this cheesecake :) It is very rich and creamy so might not be to everyones taste- but my family loved it! There is no gelatine in this recipe as melted white chocolate will hold it all together when set.  

Ingredients:

For the base:

• 160g digestive biscuits (dark chocolate)
• 50g melted butter

For the cheese mixture:

• 250g soft cheese (I used philadelphia)
• 300ml double cream
• 100g milk chocolate toblerone (chopped)
• 120g white chocolate

Crush the biscuits and mix with melted butter.  Line a 20cm cake tin with baking paper or foil and press  the biscuits into the base.  Place in the fridge.

Beat the double cream, mix with cream cheese,then add melted white chocolate and combine together.

Add chopped toblerone.

Pour the mixture over the biscuit base and leave in the fridge overnight or at least for couple of hours.

Decorate with dusting of cocoa powder.

Enjoy!