Who LOVES cheesecake?!
I have to help plan an event and a colleague asked me to make cheesecake!.
So,
The real question is!.
Would you prefer cheesecake that is just plain by itself on a plate!?
or Dipped in chocolate (white, milk or dark)!?
Covered in nuts, maybe!?
Do you think you would like to eat cheesecake even during the winter season!? (If I do well, I can also make it for this year's Christmas Party~) Do you think coffee and cheesecake go together!? What kind of drinks should I tell my colleague to prepare!?
Any help would be appreciated!.
Thank you!.Www@FoodAQ@Com
So,
The real question is!.
Would you prefer cheesecake that is just plain by itself on a plate!?
or Dipped in chocolate (white, milk or dark)!?
Covered in nuts, maybe!?
Do you think you would like to eat cheesecake even during the winter season!? (If I do well, I can also make it for this year's Christmas Party~) Do you think coffee and cheesecake go together!? What kind of drinks should I tell my colleague to prepare!?
Any help would be appreciated!.
Thank you!.Www@FoodAQ@Com
Answers:
Love it with ice cream or whipped cream- with coffee, it has to be a capuccino to match-- winter is definitely season for cheesecake
Here is my fav
Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp!. all-purpose flour
19 pecan halves
Preheat oven to 325°!. Thaw pecan pie according to package directions!. Cut evenly into 20 thin slices, keeping wedges intact, and set aside!.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan!.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan!. Reserve remaining pecan pie wedges for another use!.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition!. Add sour cream, half-and-half, and vanilla; beat until blended!. Fold in confectioners sugar and flour!. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place!. Arrange pecan halves evenly around edge and center!.
Bake at 325° for 50 minutes!. Turn off oven, and let cheesecake stand in oven 1 hour!. Remove to a wire rack, and let cool completely!. Chill at least 8 hours or overnight before serving!.
------
Chocolate Raspberry Cheesecake
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed!. ** This 6 ozs of Chocolate chips should be melted and cooled slightly !.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan!.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Blend in sour cream and vanilla; pour over crust!.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended!. Add Red Raspberry preserves; mix well!. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl!. Bake at 325 degrees F!., 1 hour and 25 minutes!. Loosen cake from rim of pan; cool before removing rim of pan!.
Melt chocolate pieces and whipping cream over low heat stirring until smooth!. Spread over cheescake!. Chill!. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired!.
Tropical Cheesecake
Crust
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc!.!.!.)
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan!. Add 5 Tbsp melted butter to the crumbs and mix
well!. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc!.!.!.) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
!.
Coconut Cheesecake
1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.
Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.
Bake until puffed and set in center, about 1 hour 25 minutes!.
Transfer to rack and cool completely!.
Cover and refrigerate overnight!.
Cut around pan sides to loosen cake!.
Remove pan sides!. Sprinkle remaining coconut around edge of cake!.
Raspberry Mousse Cheesecake
1 prepared 9-inch chocolate crumb crust
Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F!.
Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes!.
Pour into the prepared crust!. Place on baking sheet and bake for 25 minutes!. Cool to refrigerated temperature!.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute!.
Microwave on HIGH for 30 seconds or until gelatin is completely dissolved!. (Or heat on stove with 1 additional tablespoon of water!.) Combine gelatin with preserves!. Chill 10 minutes!.
Whip cream until soft peaks form!. Add 2 tablespoons sugar and continue whipping until stiff peaks form!. Measure out 1 1/2 cups of whipped cream for mousse and set aside!. Refrigerate remainder of cream for topping!.
Gently fold raspberry mixture into measured whipped cream!. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center!. Chill 1 hour before serving!.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream!.
Turtle Cheesecake
Level: Intermediate Rated:
Source:
Estimated Times:
Preparation - 40 min | Cooking - 1 hrs 10 min | Cooling Time - 3 hrs refrigerating | Yields - 14
Ingredients:
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs!. (8 oz!. each) cream cheese, softened
1 can (14 oz!.) CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz!.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor NESTLé NESQUIK Calcium Fortified Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLé TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Directions:
PREHEAT oven to 300° F!. Grease 9-inch springform pan!.
FOR CRUST:
COMBINE crumbs and butter in medium bowl!. Press onto bottom and 1 inch up side of prepared pan!.
FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth!. Add sugar, eggs, lime juice and vanilla extract; beat until combined!.
MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR!. The morsels may retain some of their shape!. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted!. Stir 2 cups of cheesecake batter into melted morsels; mix well!. Alternately spoon batters into crust, beginning and ending with yellow batter!.
BAKE for 70 to 75 mWww@FoodAQ@Com
Here is my fav
Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp!. all-purpose flour
19 pecan halves
Preheat oven to 325°!. Thaw pecan pie according to package directions!. Cut evenly into 20 thin slices, keeping wedges intact, and set aside!.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan!.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan!. Reserve remaining pecan pie wedges for another use!.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition!. Add sour cream, half-and-half, and vanilla; beat until blended!. Fold in confectioners sugar and flour!. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place!. Arrange pecan halves evenly around edge and center!.
Bake at 325° for 50 minutes!. Turn off oven, and let cheesecake stand in oven 1 hour!. Remove to a wire rack, and let cool completely!. Chill at least 8 hours or overnight before serving!.
------
Chocolate Raspberry Cheesecake
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed!. ** This 6 ozs of Chocolate chips should be melted and cooled slightly !.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan!.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Blend in sour cream and vanilla; pour over crust!.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended!. Add Red Raspberry preserves; mix well!. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl!. Bake at 325 degrees F!., 1 hour and 25 minutes!. Loosen cake from rim of pan; cool before removing rim of pan!.
Melt chocolate pieces and whipping cream over low heat stirring until smooth!. Spread over cheescake!. Chill!. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired!.
Tropical Cheesecake
Crust
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc!.!.!.)
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan!. Add 5 Tbsp melted butter to the crumbs and mix
well!. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc!.!.!.) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
!.
Coconut Cheesecake
1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.
Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.
Bake until puffed and set in center, about 1 hour 25 minutes!.
Transfer to rack and cool completely!.
Cover and refrigerate overnight!.
Cut around pan sides to loosen cake!.
Remove pan sides!. Sprinkle remaining coconut around edge of cake!.
Raspberry Mousse Cheesecake
1 prepared 9-inch chocolate crumb crust
Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F!.
Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes!.
Pour into the prepared crust!. Place on baking sheet and bake for 25 minutes!. Cool to refrigerated temperature!.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute!.
Microwave on HIGH for 30 seconds or until gelatin is completely dissolved!. (Or heat on stove with 1 additional tablespoon of water!.) Combine gelatin with preserves!. Chill 10 minutes!.
Whip cream until soft peaks form!. Add 2 tablespoons sugar and continue whipping until stiff peaks form!. Measure out 1 1/2 cups of whipped cream for mousse and set aside!. Refrigerate remainder of cream for topping!.
Gently fold raspberry mixture into measured whipped cream!. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center!. Chill 1 hour before serving!.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream!.
Turtle Cheesecake
Level: Intermediate Rated:
Source:
Estimated Times:
Preparation - 40 min | Cooking - 1 hrs 10 min | Cooling Time - 3 hrs refrigerating | Yields - 14
Ingredients:
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs!. (8 oz!. each) cream cheese, softened
1 can (14 oz!.) CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz!.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor NESTLé NESQUIK Calcium Fortified Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLé TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Directions:
PREHEAT oven to 300° F!. Grease 9-inch springform pan!.
FOR CRUST:
COMBINE crumbs and butter in medium bowl!. Press onto bottom and 1 inch up side of prepared pan!.
FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth!. Add sugar, eggs, lime juice and vanilla extract; beat until combined!.
MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR!. The morsels may retain some of their shape!. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted!. Stir 2 cups of cheesecake batter into melted morsels; mix well!. Alternately spoon batters into crust, beginning and ending with yellow batter!.
BAKE for 70 to 75 mWww@FoodAQ@Com
Are you going to make a real cheesecake or the kind you make from a box!? I like chocolate drizzled on it!. Actually you can buy yummy cheesecakes at a bakery, its easier, even at Walmart they sell a tray with a variety of differant kinds of cheesecake!. Coffee and tea are good!. Cheesecake is good during any season!. Hope this helps!.Www@FoodAQ@Com
Oh My gosh!.!.!.!.do you have an address where I can join this yummy cheeese cake party LOL!.!.!.just kidding!.!.!.!.
Cheesecake platters from Costco's are great they have a variety of slices!.!.chocolatechip cheesecake, raspberry flavored, etc etc!.!.!.
Not sure if hot coffee will work with cheesecake though!.!.!.!.
Enjoy!.!.!. :)Www@FoodAQ@Com
Cheesecake platters from Costco's are great they have a variety of slices!.!.chocolatechip cheesecake, raspberry flavored, etc etc!.!.!.
Not sure if hot coffee will work with cheesecake though!.!.!.!.
Enjoy!.!.!. :)Www@FoodAQ@Com
Personally, I think a plain cheesecake is best!. You can put out a variety of toppings and let people top their slices however they want!. Cheesecake is good any time of the year!. Hot coffee and tea would go good!.Www@FoodAQ@Com
I love marbled cheesecake - cheesecake with chocolate swirled in it!. And coffee to go with it!.Www@FoodAQ@Com
I like my cheese cake plan and with a hot cup of black coffee!. Cheese cake is good any time of the year!. As for other drinks, maybe some sort of wine!.Www@FoodAQ@Com
I love chhesecake with milk chocolate drizzled on it then lightly mixed in!. THE BEST!!!Www@FoodAQ@Com
id prefer it with just A LITTLE bit of all that stuff-
not too much or itll be nasty lolWww@FoodAQ@Com
not too much or itll be nasty lolWww@FoodAQ@Com
Any flavour is my favourite, I love them all!. Coffee and tea would go fine with it!. Make pumpkin or berry to impress!.Www@FoodAQ@Com
Plain cheesecake by itself will be just as good!. Mmm!.!.!.!.Www@FoodAQ@Com
it's coolWww@FoodAQ@Com
ummm!.!.!.my favorite cheesecake would have dark chocolate swirled on top of it!. Sometimes slivered almonds on top, are yummy too!. I love cheesecake any way I can get it! Even in the winter, and of course, with coffee!. Your friends can make Strawberry Margaritas, ( even non-alcoholic would be great) or any fruity drink, will go nice with a good cheesecake!.
I love making cheesecakes, I make chocolate ones, too,,,and peanut butter cheesecakes!
What's the address of this cheesecake party and what time!?!? Just give me ring, and I'll be there,,,;~)Www@FoodAQ@Com
I love making cheesecakes, I make chocolate ones, too,,,and peanut butter cheesecakes!
What's the address of this cheesecake party and what time!?!? Just give me ring, and I'll be there,,,;~)Www@FoodAQ@Com
lemon raspberries
Ingredients
1 disc of ready-rolled puff pastry, approx!. 8cm/3in diameter
200g/7oz mascarpone
2 tbsp caster sugar
1 lemon, zest only
squeeze of lemon juice
splash of cream
a few drops of vanilla essence
handful of raspberries
For the coulis
handful of raspberries
1 tsp icing sugar
Method
1!. Preheat the oven to 220C/425F/Gas 7!.
2!. Place the pastry onto a non-stick-baking tray and bake in the oven for 5-6 minutes, or until crisp and golden!.
3!. Beat the mascarpone, sugar, lemon zest and juice, cream and vanilla in a bowl until combined!.
4!. Place the cooked pastry disc onto a serving plate!. Place a chefs' ring on top and spoon the mascarpone mixture on top!. Smooth off the top using a palette knife!. Refrigerate for up to 10 minutes!.
5!. To make the coulis, place the raspberries and icing sugar into a mini-food processor and blend until smooth!.
6!. Strain through the sieve!.
7!. Carefully, using a blow-torch, heat the chefs' ring and then remove!.
8!. Sprinkle the top of the cheesecake with raspberries and drizzle with the coulis to serve!.
Strawberry cheesecake tart
Ingredients
For the filling:
200g/7oz full fat cheese
397g/14oz can sweetened condensed milk
grated zest of 2 lemons and 8 tbsp juice
142ml/5fl oz carton double cream, whipped lightly
450g/1lb strawberries
icing sugar, for dusting
For the base:
100g/4oz butter, cut in small pieces
175g/6oz plain flour
25g/1oz pistachios, finely chopped
25g/1oz almonds, finely chopped
25g/1oz caster sugar
1 egg yolk
3-4tbsp cold water
1 egg white, beaten lightly
1 tbsp mixed flaked almonds and finely chopped pistachios
Method
1!. Beat the cheese until softened, then gradually beat in the milk, lemon, and cream!. Chill for 2-4 hours until set!.
2!. Preheat the oven to 190C/375F/Gas 5!. Rub the butter into the flour to make fine breadcrumbs!.
3!. Stir in the chopped pistachios and almonds and caster sugar!.
4!. Add the egg yolk and the water and mix to a firm dough!. Knead briefly on alightly floured surface!.
5!. Put a deep 20cm/8in round loose-bottomed flan tin on a baking sheet!. Scrunch a long sheet of foil into a roll, then wrap it round the tin!.
6!. Roll the pastry into a 25cm/10in round and line the tin with it, pressing in into the edge so it overhangs!. Trim off with scissors, leaving a small overhang!.
7!. Brush the edge with lightly beaten egg white and sprinkle with the mixed flaked almonds and finely chopped pistachios!. Line the pastry with baking paper and fill with baking beans!. Bake for 15 minutes, then remove the beans and paper and return to the oven for 5-10 minutes until the pastry is golden!.
8!. Cool in the tin for 10 minutes, then set the tin on a large can and carefully remove it!. Slide the pastry on to a plate, fill with the cheese mixture and scatter over the strawberries!. Brush with lemon juice, dust with icing sugar and chill!. Serve within 2 hoursWww@FoodAQ@Com
Ingredients
1 disc of ready-rolled puff pastry, approx!. 8cm/3in diameter
200g/7oz mascarpone
2 tbsp caster sugar
1 lemon, zest only
squeeze of lemon juice
splash of cream
a few drops of vanilla essence
handful of raspberries
For the coulis
handful of raspberries
1 tsp icing sugar
Method
1!. Preheat the oven to 220C/425F/Gas 7!.
2!. Place the pastry onto a non-stick-baking tray and bake in the oven for 5-6 minutes, or until crisp and golden!.
3!. Beat the mascarpone, sugar, lemon zest and juice, cream and vanilla in a bowl until combined!.
4!. Place the cooked pastry disc onto a serving plate!. Place a chefs' ring on top and spoon the mascarpone mixture on top!. Smooth off the top using a palette knife!. Refrigerate for up to 10 minutes!.
5!. To make the coulis, place the raspberries and icing sugar into a mini-food processor and blend until smooth!.
6!. Strain through the sieve!.
7!. Carefully, using a blow-torch, heat the chefs' ring and then remove!.
8!. Sprinkle the top of the cheesecake with raspberries and drizzle with the coulis to serve!.
Strawberry cheesecake tart
Ingredients
For the filling:
200g/7oz full fat cheese
397g/14oz can sweetened condensed milk
grated zest of 2 lemons and 8 tbsp juice
142ml/5fl oz carton double cream, whipped lightly
450g/1lb strawberries
icing sugar, for dusting
For the base:
100g/4oz butter, cut in small pieces
175g/6oz plain flour
25g/1oz pistachios, finely chopped
25g/1oz almonds, finely chopped
25g/1oz caster sugar
1 egg yolk
3-4tbsp cold water
1 egg white, beaten lightly
1 tbsp mixed flaked almonds and finely chopped pistachios
Method
1!. Beat the cheese until softened, then gradually beat in the milk, lemon, and cream!. Chill for 2-4 hours until set!.
2!. Preheat the oven to 190C/375F/Gas 5!. Rub the butter into the flour to make fine breadcrumbs!.
3!. Stir in the chopped pistachios and almonds and caster sugar!.
4!. Add the egg yolk and the water and mix to a firm dough!. Knead briefly on alightly floured surface!.
5!. Put a deep 20cm/8in round loose-bottomed flan tin on a baking sheet!. Scrunch a long sheet of foil into a roll, then wrap it round the tin!.
6!. Roll the pastry into a 25cm/10in round and line the tin with it, pressing in into the edge so it overhangs!. Trim off with scissors, leaving a small overhang!.
7!. Brush the edge with lightly beaten egg white and sprinkle with the mixed flaked almonds and finely chopped pistachios!. Line the pastry with baking paper and fill with baking beans!. Bake for 15 minutes, then remove the beans and paper and return to the oven for 5-10 minutes until the pastry is golden!.
8!. Cool in the tin for 10 minutes, then set the tin on a large can and carefully remove it!. Slide the pastry on to a plate, fill with the cheese mixture and scatter over the strawberries!. Brush with lemon juice, dust with icing sugar and chill!. Serve within 2 hoursWww@FoodAQ@Com