Tuesday, 8 April 2014

Cheesecake ..... Yum

Wow... I love cheesecake in any shape, form or flavour.
 My all time fav is a Baked American Cheesecake but I've never been known
 to turn down any other sort my only stipulation is it must have a biscuit base!

This weekend I needed to devise a quick semi sophisticated without
 having to make a journey to the shops and these mini cheesecakes were born.

(serves 4)

12 digestive biscuits
100g real butter melted

250g Tub Cream Cheese
  150g Bar White Chocolate

Jar of Fruit Conserve or Chunky Marmalade
4 serving glasses

Firstly smash up the biscuits into fine crumbs (I use my trusty pestle & mortar)
 and coat in the melted butter. Divide the biscuit mixture amongst the serving glasses
and tamp down. Refrigerate for about an hour. 

To make the cheesecake topping break up the chocolate and melt. In a separate bowl beat the 
cream cheese until light & fluffy and fold in the melted chocolate.
 Divide the mixture between the serving dishes. Refrigerate until needed.

Just before serving place dollop of your conserve of choice on top.

And there you have it - a very simple dessert. 

You can alter it a number of ways with the toppings and
also adjust the cream cheese/chocolate ratio depending on the sweetness of your mood.

I really like the idea of a lemon curd topping and lemon zest folded into the cream cheese.

Printable Recipe