Valentine’s Cheesecake

Published on by couscousandpudding.over-blog.com

Valentine’s Cheesecake

 

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Valentine’s Day is here and I wanted to make something special.  This no-bake cheesecake is egg free and easy to make. However it needs to be chilled for 2-3 hours or longer for better results. This is an adaptable cheesecake recipe, here I have used white chocolate and strawberry jelly but you could make it as a lemon cheesecake for example, where instead of the white or plain or dark chocolate you use some lemon juice and lemon zest to taste.

 

                                   

Ingredients:

 

The base

  • 8-10 Crushed digestive biscuits
  • 50g Melted butter
  • 2 tbsp runny honey or golden syrup

 

 

The cream cheese

 

  • 200-400g White chocolate (to taste)
  • 200g Soft cream cheese
  • 250g Mascarpone cream cheese
  • 284ml Double cream

Icing sugar to taste

 

Topping

 

   Strawberry jelly (Optional)

Strawberries (Optional)

 

 

Method:

  • 1. Melt the butter in a saucepan with the honey, then stir in the biscuits crumbs and  mix well. Tip the mixture into a greased  baking tin and press down firmly. Chill in  the fridge for 30 minutes or more.
  • 2. Mix together the cream cheese and mascarpone.

  • 3. Melt the chocolate in a Bain Marie and mix lightly together with the cheese mixture.

  • 4- Whisk the cream in a second bowl until it forms soft swirls, then fold into the cheese mixture and beat gently until fully incorporated.  Add the icing sugar to taste.

  • 5. Pour mixture on top of biscuit base and spread the surface level.  Chill in the fridge for at least two hours.
  • 6-  Prepare the strawberry jelly according to the package instructions and pour it slowly on to the cheesecake. Refrigerate until the jelly is set or overnight until firm.

Tips:

 

       You can serve the cheesecake with fruit compote drizzled over the top.

Fruit compote:

warm 300gr of frozen fruits in a pan with 2 tbsp water and 2 tbsp caster sugar for 3-4 min until defrosted. Blend 2 tsp cornflour with a little extra water, add to the pain, bring to the boil, stirring, and cook for 1 min until the sauce has thickened. leave to cool.

 

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