Valentine’s Cheesecake
Valentine’s Cheesecake
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.
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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.
