20 Apr 2013

Citrus Cheesecake

I love no-bake cheesecake, baked ones just seem wrong to me and are never as good.

Every Sunday myself and the brood go to my husband's Great Aunt's house for a roast, the woman is 92 but wouldn't have it any other way. I set the table, do the gravy and drinks, Aunty P and Brad dish up. I tell you what, her roasts are sooooooo good! 

Anyhoo, last Saturday my husband decided it would be a good idea to take a baseball bat to our windscreen! (not really, he broke it with a plank of wood by accident) Thus rendering us car-less at the last minute.

So it was down to me to make us a roast! Um...OK, I'll just wing it, it'll be fine.

And it was LOVELY!! So chuffed with myself. 

The only problem is that I didn't have any carrots (edible ones anyway) because the hubby decided to go all fancy and not peel them or boil them, but to just cut the ends off, throw them in a tin with a foil tent and throw in what I can only describe as EVERY BOTTLED JUICE WE HAVE in there...lemon, lime, Worcester etc!!


The rest of the roast was at least edible.

The best bit though, was the dessert, which I made in 20mins + chilling while the food was cooking.

Us women can multi-task...oh yes!

I call it Citrus Cheesecake because of the lemon, lime and mandarins used, here's what I did....

300g digestive biscuits
140g unsalted butter (melted)
4 tbsp lemon curd
1 tbsp icing sugar
2 tbsp lime juice
300ml double cream
300g cream cheese (at room temp)
1 tin of mandarin segments (in juice NOT SYRUP)
  1. Line the bottom of a 8" round, deep sided cake tin.
  2. Blitz the biscuits in food processor (or by hand) until fine crumbs.
  3. Add the butter and mix until it looks like damp sand.
  4. Put base mixture into tin and press firmly and evenly.
  5. Chill while you make the topping. (15mins minimum)
  6. Mix the cream cheese with the lemon curd, lime juice and icing sugar.
  7. In another bowl whip the cream until it just gets to the thick whip stage.
  8. Using a hand whisk mix the cream into the cheese mixture.
  9. Smooth the mixture onto the base and decorate with the mandarins.
  10. Chill for at least an hour.
Serve this delicious dessert straight from the fridge by placing the tin on a pint glass, slowly pull down the sides of the tin to release the cake, then slide the cake onto a plate and dish that beauty up!!

My guests definitely thought this cheesecake was the best part of the meal.


xx Kat xx

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