creamy

Strawberry cheesecake

~ MKW Publishing ~ Leave a comment

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

Orange ice-cream recipe

~ MKW Publishing ~ Leave a comment

I really liked the sound of this, so decided to give it a go after watching a run through on YouTube. I will share the link at the bottom of this post so you know how it is done and where I got the recipe. How it should look versus how it turned out!

Ingredients:

50ml fresh orange juice

500ml milk

100g Sugar

250 ml double / whipping cream

Orange essence

The black cherry juice wasn’t used in this one, but is there to show will be tried next. This recipe gets you to make your own condensed milk from scratch to make the ice-cream, which is the consistency you want when making the base. But I believe you can use a can of pre made and start from that point.

From scratch – heat the milk and sugar together and bring to the boil, then reduce heat, and reduce the mixture by about a 1/3, stiring and checking the viscosity. When happy with it, take off the heat and allow to cool completely, stiring while it does.

Then stir in the orange juice and mix well. Get a seperate bowl for the cream, and whip it for around 30 seconds, then pour in the orange mixture, add a teaspoon of orange essence. Whip together until as soft peaks (orange colouring can be used if you want it to be colourful).

Put into a dish and put in the freezer to set, will be good to go after about 8-10 hours. I wasn’t sure I had pulled this off, as my mixer wasn’t working that well and I used a fork for the last bit, reaslising I was probably removing most of the airation. It wasn’t soft peaks at all, and seemed rather runny. So in the freezer it went, as I thought it would be good to taste it still and see where I could improve it.

It was a actually a good fail in my opinion, although not like the one in the tutorial video, it is extremely tasty and smooth. I’m excited to try cherry next, and give orange another go, maybe using colouring this time. We’ll see how it goes.

(c) K Wicks

Here is the link for ‘Hands Touch’ on YouTube, where I saw the recipe and method, so you can check out the method as I know my instructions can be quite brief, and this deserves to be shared, it’s awesome –