cheesecake

Orange Cheesecake Recipe

~ MKW Publishing ~ 1 Comment

Thought I would go for orange this time, and I am impressed, by far the nicest I think, although each flavour has its qualities.

Here are all my other recipes for other tasty things you might like to try – MKW Recipes

Orange Cheesecake

My adaption is for 2 ramekin servings.

SYRUP

100 ml freshly squeezed easy peelers juice (or any oranges)
25 g caster sugar
100 ml water
5 g cornflour

BASE

30 g digestive biscuits or Hobnobs
12.5 g butter, melted

FILLING

40 ml double cream
12.5 g caster sugar
67 g cream cheese, such as Philadelphia/mascarpone (or mixed)
1/4 tsp vanilla extract

Syrup = heat water and sugar until the sugar is dissolved, simmer for a few minutes to start it getting syrupy. Add the orange juice, and keep simming until it thickens. Once done, pour into a container and set aside to cool. Can be done in advance and keeps for at least a couple of weeks.

Base = Crush the biscuits in a food processor until they are the texture of coarse breadcrumbs. (Or smash them in a plastic bag with a rolling pin which is my preferred method.) Melt the butter and add the blended/crushed biscuit crumbs, evenly divide the mixture between the 2 ramekins and leave to cool. You don’t need to press the base too much or it might end up quite solid, loose is fine and easier to eat.

Filling = Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the whipped cream and vanilla extract. Lightly fold through a teaspoon of orange syrup.

Spoon the creamy mix on to the biscuit bases, and smooth the tops with the back of a spoon. Then use about 2-3 teaspons of orange syrup on top of each one and then place in the fridge for at least 2-3 hours until firm, but is best if left overnight. Eat and enjoy.

(c) MKW Publishing

Peach cheesecake

~ MKW Publishing ~ 1 Comment

Decided to try peach cheesecake l have wanted too for a while, so took the plunge.

For the base

65g crushed homemade Orange Biscuits (or digestives)

20g melted butter

For the topping

110g peaches tinned

45g caster sugar

5g cornflour

Small bit of water for cornflour

For the filling

125g double cream

75g cream cheese

25g caster sugar

1/4 tsp vanilla extract

Method:

Melt butter and add crushed biscuits, put some in ramekins (this makes 3). Leave to cool.

Pour the peaches and syrup in a pan, add the sugar and simmer for about 5 minutes. Mix the cornflour with water, and add to the pan. Keep on low heat for a few more minutes until it thickens. Then leave to cool, put about 1/3 to one side for topping. (I pushed a bit through a sieve to get some smooth for mixing through as well).

Mix the cream cheese to soften and stir in the vanilla extract, whip the cream and sugar until stiff. Fold the peaches and whipped cream through the cream cheese until combined. Then add to the ramekins, add some peaches amd syrup on top and put in thr fridge for a few hours. Then eat and enjoy.

(c) K Wicks

Strawberry cheesecake

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I used my other cheesecake recipe for this, but reduced the ingredients slightly and swapped raspberries for strawberries.

Ingredients:

150g digestive biscuits

50g melted butter

170ml double cream

60g caster sugar

300g cream cheese

125g fresh strawberries

1/2 teaspoon vanilla extract

These will be the speed version – a more detailed cheesecake approach is here for the Raspberry Cheesecake recipe I have used for a few years, which started as blueberries so really, whichever fruit you choose is good.

Crush the biscuits, melt the butter. Mix them.

Then put into the paper lined tin and press down, put in fridge.

Then mix the sugar and double cream together until super smooth and silky. In a separate bowl soften the cream cheese. Then add the creamed sugar and vanilla extract. At this point I blended about 80g of the strawberries and added to the mixture – folding everything through to make sure all mixed.

Add the creamy fruity mixture on top of the biscuit base and evenly distribute to the edges. Put back in fridge. Is ok after a couple of hours, but for best results leave overnight. Then I add fresh cut strawberry when ready to serve.

As we won’t eat the whole cheesecake at once, I dress each piece with strawberries when ready 🙂

It was rather delicious and makes me wonder why it took me so long to make one!

(c) K Wicks

Raspberry Cheesecake Recipe…

~ MKW Publishing ~ 1 Comment

RASPBERRY CHEESECAKE

I’ve used raspberries for this cheesecake, but you could also substitute blueberries, blackcurrants, gooseberries or strawberries. (this is adapted from an internet recipe for a whole cheesecake of which I cannot find the source).

My adaption is for 4 ramekin servings

SYRUP

110 g raspberries
50 g caster sugar
50 ml water
5 g cornflour

BASE                                    

65 g digestive biscuits or Hobnobs
25 g butter, melted

FILLING                                            

75 ml double cream
25 g caster sugar
130 g cream cheese, such as Philadelphia/mascarpone (or mixed)
½ tsp vanilla extract

Syrup = 90 g of the raspberries into a pan with the sugar and 40 ml of the water. Slowly bring to the boil to dissolve the sugar, then simmer for 7 minutes or so. Mix the cornflour with the remaining 10 ml water and add to the pan, stirring. Simmer and stir, for 2-3 minutes until thick. Remove from the heat and leave to cool.

Base = Crush the biscuits in a food processor until they are the texture of coarse breadcrumbs. (Or smash them in a plastic bag with a rolling pin which is my preferred method.) Melt the butter and add the blended/crushed biscuit crumbs, evenly divide the mixture between the 4 ramekins and leave to cool.

Filling = Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the whipped cream and vanilla extract. Lightly fold through half of the raspberry syrup (not too thoroughly though if you want a rippled effect).

Spoon the mix on to the biscuit bases, mix the rest of the raspberries with the remaining raspberry syrup and divide between the 4 dishes on top of the cream cheese mixture.

Place in the fridge for 2-3 hours until firm. Eat and enjoy.

Raspberry Cheesecake - 18.12.19