Morgan’s no-bake cheesecake

no-bake berry cheesecakeMorgan came home with this recipe from school – it’s really good! You can make this as 10 or 12 individual ramekins or one big cheesecake like the one in the picture.

  • 8 digestive biscuits
  • 10 ginger nuts
  • 50g butter
  • Ground ginger – a pinch
  • 500g cream cheese
  • 8 tablespoons Greek yogurt
  • 8 tablespoons icing sugar
  • 600g seasonal berries (we used raspberries)
  • 4 tablespoons caster sugar
  • Juice & zest of one unwaxed lemon

Crush the biscuits. Melt the butter, and mix into the crushed biscuits with the pinch of ginger.  Press the mixture into the bottom of the individual ramekins or the lined caketin depending on what you are using, and place in the fridge to chill.

Put the berries and the caster sugar into a saucepan and gently heat them until the berries begin to break down and give out their juice. If you want the berry topping to be a bit more solid and less runny you can use arrowroot to thicken it.   Remove from the heat and allow to cool.

Fold the cream cheese and yogurt together. Mix in the sieved icing sugar. Squeeze over the lemon juice and mix in the zest. Spoon the cream cheese mixture over the set biscuit base, and pour the berry sauce over the top.  Put it back in the fridge until it’s all cold again, then you can serve it.

If you want to, you can swirl the berry sauce through the cheese mixture – it will make it a bit less set but just as tasty.

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lemonade scones

I’ve always been rubbish at making scones – until I discovered this recipe!

  • 325 g self raising flour
  • 170ml lemonade (I used the full sugar version – might try the diet version to see what happens)
  • 170ml double cream
  • small pinch salt

Pre-heat your oven to 200 degrees for a fan oven or 220 degrees for a normal oven. Sift the flour and salt into a large bowl.  Mix the cream and lemonade in a jug, then fold it gently into the the flour.  It will make quite a wet dough but the less you mix it, the better. Turn out the dough onto a lightly floured board and roll it out to about 2.5cm thick, and cut it into squares with a knife, or use a sharp cutter to cut into rounds. It should make about 12 scones2014-06-07 16.32.17.  Put them on a baking tray lined with baking paper and bake them in the oven for 12-15 minutes until risen and golden.  You could brush them with milk or eggwash if you want to be fancy. When they’re cool enough to handle, split them and spread with clotted cream and jam.