1: ARCTIC COFFEE CHEESECAKE Ingredients
• 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.
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
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
• 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
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