dessert

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

Banana Ice-Cream Lolly – recipe

~ MKW Publishing ~ 1 Comment

Another homemade adventure, trying to work out good things to do with condensed milk. That with whipped cream, a small amount of milk and some banana flavouring works a treat.

100ml Sweetened condensed milk

100ml double cream

50ml semi-skimmed milk

1/2 tsp of banana flavour

Whisk until really bubbly and pour into moulds, leave to set for 12 hours. Enjoy.

(c) K Wicks

Lemon Posset Recipe

~ MKW Publishing ~ 3 Comments

A creamy lemony treat. Makes 2 ramekins.

185ml Double cream

54g cast sugar

1 small lemon – rind and juice

Method – melt the cream and sugar together on a low heat and slowly bring to the boil, stiring with a whisk and add some rind (peeled and grated in this case), then simmer for 2-3 minutes.

Take off the heat and strain out the rind, then slowly add the lemon juice and keep whisking until smooth. It will starrt to thick fairly quickly, so you may not need all the lemon juice if it’s starting to feel too thick.

Then pour into chilled ramiken dishes (this recipe makes 2) – and let them set for at least 4 hours, or overnight. Then enjoy the lemony goodness.

Above is just made, below is after setting overnight.

(c) K Wicks

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

Caramalised bananas

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Not sure why I hadn’t tried this previously, easy and delicious. Bananas, melted butter and sprinkle brown sugar over while they are lightly frying, turn over after a few minutes and cook on both sides. I put a little coconut on as well and had with vanilla ice-cream.

Use a banana that’s still a touch green as they hold better, and about 1 tbsp of butter per banana.

(c) K Wicks