The funny thing about trends is that they fall into three categories: must-try, must-avoid, and a very dangerous why-not. This silly upside down cheesecake trend was a let's-try-it-once, and once is all I'm going to do.
A very simple no-bake cheesecake is made from cream cheese and mascarpone, stuffed with a peach jam I canned a while ago. It was ok, but not one to repeat, honestly.
Ingredients:
400g hobnobs
100g butter
500g cream cheese
500g mascarpone
1 tsp vanilla
150g caster sugar
1/2 tsp salt
1 cup peach jam
Method:
Add the hobnobs to a food processor, and pulse until you get a fine crumb, before adding the melted butter and pulsing a few more times to fully combine.
Line the bottom of a 9-inch spring form cake tin, with baking paper, and spoon in our hobnob base. With a spoon, press the biscuit base into the base of the cake tin, and onto the walls. Once the base has formed, allow to set in the freezer for at least 30 minutes.
To make the cheese layer, add the cream cheese and mascarpone to a mixing bowl, with the sugar and vanilla and whip up until combined.
Once there base has set, fill half way with our cheesecake filling, scoop and push around the filling to create a little well, to pour our peach centre. Cover the peach centre with the rest of the cheesecake filling, smooth out the top,
Allow to set in the fridge overnight. Next day, flip onto a plate, open the spring form tin, and slowly lift off the base of the tin to serve.
صحة و عافية
No comments:
Post a Comment