With cheese­cake

The Press and Journal (Aberdeen and Aberdeenshire) - - COLUMNIST -

1: ARC­TIC COF­FEE CHEESE­CAKE In­gre­di­ents

Serves 10-12

• 250g Bis­coff bis­cuits

• 80g but­ter, melted

• 5 sheets of gela­tine (or vege-gel, enough to set 1.5pt of liq­uid )

• 1 car­ton Arc­tic Iced Cof­fee Latte

• 400g cream cheese

• 400g mas­car­pone

• 3 tbsp ic­ing su­gar

• Serve with cream, choco­late sauce and ex­tra bis­coff bis­cuits.

Di­rec­tions

Put the bis­cuits into a blender and whizz to fine crumbs. Pour in the melted but­ter and blend again. Tip the mix­ture into a lined, spring form 23cm tin and press down evenly and firmly. Re­frig­er­ate while you make the top­ping. Put the gela­tine in a bowl of wa­ter and al­low to soak for five min­utes.

Pour the Arc­tic cof­fee into a saucepan, squeeze out the gela­tine and add to the pan. Heat slowly, while stirring, un­til all the gela­tine has dis­solved. Do not let it boil.

In a bowl, beat to­gether the cream cheese, mas­car­pone and ic­ing su­gar, then beat in the Arc­tic Iced cof­fee mix­ture un­til smooth and well com­bined.

Pour the cheese mix­ture over the bis­cuit base. Spread to level and re­frig­er­ate for three to four hours to set. Serve with cream, choco­late sauce and ex­tra bis­coff bis­cuits. z Recipe from arc­ti­ci­ced­cof­fee.co.uk

2: CHEESE­CAKE WITH BERRYWORLD CRAN­BERRY GLAZE In­gre­di­ents

• Serves 10-12

For the base: 110g melted but­ter

• 250g crushed di­ges­tive bis­cuits

For the fill­ing: 500g full fat cream cheese

• 500g mas­car­pone cheese

• 50g caster su­gar

• 2 large eggs

• 2tsp vanilla essence

• Zest and juice of 1 lemon

For the glaze: 100g BerryWorld cran­ber­ries

• 3-4tbsp wa­ter

• 50g su­gar

• 3tbsp or­ange mar­malade

Di­rec­tions

Pre­heat the oven to 170C/325F/gas mark 3. Line the bot­tom of a 20cm spring form or loose bot­tom cake tin with grease­proof paper. (Al­ter­na­tively bake the cheese­cake in a pie dish, without lin­ing, so it is ready to serve straight from the dish).

To make the base mix the melted but­ter into the crushed bis­cuits and press into the base and sides of the tin with the back of a spoon. Re­frig­er­ate while you pre­pare the fill­ing.

Mix both the cheeses, the su­gar, eggs, vanilla, lemon zest and juice, and beat un­til well blended. Spoon into the pre­pared base and smooth over the top with a knife. Bake in the oven for one hour.

After an hour switch the oven off, leav­ing cheese­cake in­side for a fur­ther two hours.

After two hours re­move the cheese­cake from the oven and al­low to cool com­pletely.

Run a knife around the sides, then re­move the outer spring form tin.

Turn the cheese­cake out on to a plate so that you can re­move the bot­tom of the tin and the paper. Place the serv­ing plate over the cheese­cake base and in­vert so that it is ready to dec­o­rate.

Place the cran­ber­ries in a saucepan with the wa­ter and su­gar and boil gen­tly for five to 10 min­utes un­til the berries start to burst.

Add the mar­malade. Bring back to the boil, stirring oc­ca­sion­ally to mix well.

Al­low the top­ping to cool com­pletely, then spoon over the cheese­cake.

Re­frig­er­ate un­til ready to serve. z Recipe from berryworld.com

3: OM­BRE RASP­BERRY MOUSSE CHEESE­CAKE In­gre­di­ents

Serves 10-12

• 300g Oreo bis­cuits

• 100g but­ter, melted

• 300g rasp­ber­ries

• 150g ic­ing su­gar

• Gela­tine or vege-gel, enough to set 1pt of liq­uid

• 400g cream cheese

• 400ml dou­ble cream the • Ex­tra rasp­ber­ries, whipped cream and dec­o­ra­tions to serve

Di­rec­tions

Line the bot­tom of a 23cm spring form cake tin with grease­proof paper. Put the bis­cuits into a food pro­ces­sor and whizz into crumbs. Pour in the melted but­ter and whizz again then tip into the cake tin. Use the bot­tom of a glass or back of a spoon to press down evenly then re­frig­er­ate to set.

Put the rasp­ber­ries into a pan with half of the ic­ing su­gar and heat. Stir and mash the berries un­til they break down, leave to bub­ble for two to three min­utes un­til the mix­ture is very juicy.

Al­low to cool for a few min­utes then sieve into a bowl. Take a few min­utes to use a flex­i­ble spat­ula or wide spoon to push as much of the fruit puree as pos­si­ble through the sieve, leav­ing only the seeds.

Fol­low the pack in­struc­tions to make up enough gela­tine to set 1pt of liq­uid.

Add ½ of this to the rasp­berry puree, mix well and set aside to cool.

With an elec­tric whisk, beat the cream cheese in a mix­ing bowl.

Add the cream and re­main­ing ic­ing su­gar and whip un­til it’s very thick and holds its shape. Add the re­main­ing gela­tine and beat again un­til fully in­cor­po­rated.

To make the om­bre lay­ers di­vide the cheese­cake fill­ing into three bowls. Add 2 tbsp of rasp­berry to the first bowl, 6 tbsp to the sec­ond bowl and the re­main­der to the third. Whisk each bowl to com­bine.

Spoon the palest mix­ture over the bis­cuit base and spread to the edges.

Care­fully spoon the next palest fill­ing over the top and spread to the edges then fin­ish with the dark­est.

Re­turn to the fridge for three to four hours un­til set.

To serve, care­fully re­move the cake tin, use a pal­let knife to sep­a­rate the grease­proof paper from the base and to smooth the sides.

Slide on to a serv­ing plate and top with ex­tra rasp­ber­ries, whipped cream and dec­o­ra­tions. z Recipe from berryworld.com

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