Individual cheese cakes can be made in cupcake moulds using a whole biscuit for the base.
I packet gingernut biscuits
3 tbsps butter
500 gms cream cheese
400 ml whipping cream
1 large or 2 small packets pineapple jelly or other flavour
fresh or canned fruits of choice
Directions:
Keeping aside 2 tbs jelly crystals, dissolve the rest in 2 cups boiling water only
and leave aside to cool, stirring often to prevent from setting. Choose yellow coloured flavours like lemon, peach...etc for best visual effects.
Put cheese in a bowl to bring to room tempretaure and drain canned fruits if using.
Choose any fresh fruit but pineapples must be canned otherwise jelly won't set.
Prepare base by turning biscuits into crumbs using your favoured method, processing being the fastest and most efficient.( Graham crackers and digestives are great too)
In a frypan over low heat melt butter and add crumbs, stir constantly to moisten
until mixture is the texture of damp sand, turn into springform pan and spread over the bottom evenly using the back of a spoon. refrigerate or even freeze.
Beat whipping cream and refrigerate till ready to assemble.
When jelly is cool but not set beat cheese till creamy and if you want a sweeter cheesecake now is the time to add extra sugar to taste, gradually incorporate jelly liquid, then beat in a little whipped cream to lighten the mixture, add to the rest of the cream and fold with a spatula lightly from bottom to top then pour over crumb base, refrigerate till set. Decorate top with fruits, dissolve rest of jelly in enough water to cover the surface of the cake in a thin layer, when cool pour over cake and refrigerate till top is set.
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