Lemon Cheesecake Recipe🍋

ingredients

  • 10g digestive biscuits
  • 50g butter
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (about 90ml)

method

  • Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
  • Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

fam feeedback:

Rating: 5 out of 5.

jo

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https://www.bbcgoodfood.com/recipes/lemon-cheesecake

Baked Vanilla Cheesecake Recipe🍰

This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.

ingredients

  • 150 g Caster Sugar
  • 3 large Eggs
  • 1 Lemon Zest
  • 300 ml SuperValu Sour Cream
  • 2 tsp Vanilla Extract
  • 150 g SuperValu Rich Tea Biscuits
  • 85g Butter
  • 280 g Cream Cheese X 3
  • 1 portion Raspberry Coulis
  • 1 portion Fresh Berries

method

  • Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
  • To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  • Using an electric whisk, blend the cream cheese and caster sugar until smooth.
  • Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  • Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  • Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  • Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.


Jo

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https://supervalu.ie/real-food/recipes/baked-vanilla-cheesecake?ref=meal_planner

Baileys Irish Cheesecake Recipe🥨🍿

My granny turns 89 this week so I decided to make a Baileys Cheesecake, as Baileys is her favourite drink (I don’t blame her). This cheesecake should be stored in the fridge💚

ingredients

  • 300g Digestive Biscuits
  • 150g Butter or Margarine (melted)
  • 75ml Baileys Original Irish Cream
  • 500g Mascarpone
  • 340g Philadelphia Cream Cheese
  • 60g Caster sugar
  • 175ml Double Cream
  • Popcorn,Salted Pretzels and Caramel (or Butterscotch) sauce

method

  • Line a 20cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Beat the mascarpone cream cheese, sugar and Baileys with an electric whisk or balloon whisk until smooth.
  • Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon.
  • Whip the cream, dollop on top of the cake and spread it around.
  • Decorate with popcorn and pretzels and drizzle over the caramel (or butterscotch) sauce

Fam feedback

Rating: 5 out of 5.


Jo

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Tiramisu Recipe☕

Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.

ingredients

  • 3 eggs (yolks and whites separated)
  • 110g caster sugar
  • 1/2 tsp vanilla extract
  • 250g mascarpone
  • 1 1/4 cups black coffee (hot and strong)
  • 2 tbsp (or more!) liquor (I used Baileys)
  • 24-30 lady fingers,pavesini or savoiardi biscuits
  • Cocoa for dusting

METHOD

  • Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
  • Dust with cocoa powder just before serving.

Fam feedback

Rating: 4 out of 5.

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https://www.recipetineats.com/easy-tiramisu/

Strawberry and Lemon Cheesecake Recipe🍓🍋

This recipe is by Irish blogger Niamh O’Sullivan.

  • 250g Digestive biscuits
  • 100g Butter (melted)
  • 600g Full fat soft cheese
  • 100g Icing sugar
  • Juice of 1 lemon
  • 250ml Double cream
  • Strawberries and lemon zest for decoration

Method

  • To make the base, butter or line a 23/24cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Place the cream cheese and icing sugar in a bowl, then beat with the electric mixer until smooth. Tip in the lemon juice and double cream and continue beating until the mixture is completely combined.
  • Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the Cheesecake down with the back of a dessert spoon or spatula and leave to set in the fridge overnight.
  • Bring the Cheesecake to room temperature about 30 minutes before serving. Remove it from the tin and slip the cake onto a serving plate.
The Next Day

Fam feedback:

Rating: 5 out of 5.

Jo

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May, 2020