My Mum's fruity birthday (cheese)cake
So yesterday was my mothers birthday and after we sat down, ate our lunch, we bought out here birthday cake. But this was not just a normal sponge cake, no, it was a cheesecake.... I am a sucker when it comes to cheesecakes mmmm.
Topped with different summer fruits, it was so light and refreshing on the taste buds perfect for family/friends get together or just as a treat.
Here is the recipe to make this delicious dessert.
This recipe is from Tescos Real Food website, no copyright intended.
Ingredients
Method
1.Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 8 inch cake tin. Transfer to the fridge to chill.
2. Soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved.
3. Beat together the cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the Greek yogurt and gelatine mixture, and mix again until smooth.
4. Add the vanilla extract and beat well. Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles. Transfer to the fridge and chill for 2-3 hours until set.
5. When ready to serve portions, remove from the tin and cut portions using a sharp, hot knife (run the blade under hot water then dry to heat it).
6.Transfer to a serving plate and garnish with a mixture of the two kinds of strawberries on top and to the side of the portion of cheesecake, as well as a strawberry leaf to the side. This is where I topped it with the different fruits.
Note: It tastes really love with cream.
Here is the end product I did:
 |
| Time to get baking! |
Here is the recipe to make this delicious dessert.
This recipe is from Tescos Real Food website, no copyright intended.
Ingredients
- 140g digestive biscuits, pulsed into fine crumbs
- 85g unsalted butter, meltedr
- 2 sheets gelatine
- 2tbsp lemon juice
- 350g cream cheese
- 225g caster sugar
- 400g (13oz) thick Greek yogurt
- 1tbsp vanilla extract
- a few whole strawberries
Method
1.Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 8 inch cake tin. Transfer to the fridge to chill.
2. Soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved.
3. Beat together the cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the Greek yogurt and gelatine mixture, and mix again until smooth.
4. Add the vanilla extract and beat well. Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles. Transfer to the fridge and chill for 2-3 hours until set.
5. When ready to serve portions, remove from the tin and cut portions using a sharp, hot knife (run the blade under hot water then dry to heat it).
6.Transfer to a serving plate and garnish with a mixture of the two kinds of strawberries on top and to the side of the portion of cheesecake, as well as a strawberry leaf to the side. This is where I topped it with the different fruits.
Note: It tastes really love with cream.
Here is the end product I did:
Sooooooooo yummy and so colourful!
What have you made in the kitchen recently? Any recipes you love cooking/baking at the moment?
Until next time
-------------------------------------
All photographs are my own!
Comments
Post a Comment