Tag Archives: Desserts

Easy No Bake Raspberry Cheesecake

There are two ingredients which I have limited success with when baking – yeast and gelatine.  When using yeast I simply don’t have the patience for the all the waiting around and gelatine is just very hit and miss with me especially if I’m adding it to a cold mixture.  I had decided to make a raspberry cheesecake last week and went for the more traditional recipe which included gelatine.  I spent a small fortune on the ingredients and set about creating my masterpiece.  Well not quite the masterpiece I had hoped for – I ended up with a bowl of stringy, gelatinous goo.   Straight in the bin it went.

Easy No Bake Raspberry Cheesecake

A couple of days later my daughter had a day off school so I thought I’d use one of my tried and tested ‘cheat’ recipes for a foolproof baking session with her.  Instead of the gelatine we used flavoured jelly cubes and it was a resounding success.  So much easier and more flavourful too.  So this easy no bake raspberry cheesecake might not be very authentic but it is very, very tasty.

Easy No Bake Raspberry Cheesecake

No Bake Raspberry Cheesecake

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 - 10 servings

No Bake Raspberry Cheesecake

This is such an easy no bake cheesecake - perfect for Spring and Summer dining.

Ingredients

  • 400g shortbread biscuits (finely crushed)
  • 1 tblsp crushed praline
  • 150g butter, melted
  • 135g raspberry jelly cubes
  • 80ml boiling water
  • 500g cream cheese
  • 1 tin (385g) condensed milk
  • 60ml freshly squeezed lemon juice
  • 240g fresh raspberries, blended and sieved to remove seeds

Instructions

  1. Combine the crushed biscuits, praline and melted butter together.
  2. Press half the mixture into a greased 23cm springform cake tin, setting aside the other half of the mixture.
  3. Add the jelly cubes and boiling water to a small pan and heat gently until all the jelly has melted. Set aside to cool.
  4. Add the cream cheese, condensed milk and lemon juice to a bowl and beat until well combined. Add the cooled jelly and raspberry puree and mix thoroughly.
  5. Pour over the crust and chill until set.
  6. Press the remaining crumb mixture evenly on top of the set filling and refrigerate.

Notes

The crushed praline which I use in the crumb is not absolutely necessary but it does give a nice crunch. I make up a batch and keep it in a tupperware for when I'm baking. It keeps for months.

If you want to reduce the cost or the calories then only make half the crumb mixture and don't add any to the top of the cheesecake.

http://mygoldenpear.com/2017/05/08/easy-no-bake-raspberry-cheesecake/

Easy No Bake Raspberry Cheesecake

When my son came home from school I heard my daughter telling him that she’d made a cheesecake.

“You’ve got to try some – it’ll blow your mind” she said.

Easy No Bake Raspberry Cheesecake

Enjoy!

Easy No Bake Raspberry Cheesecake
Easy No Bake Raspberry Cheesecake

 

Caramel Sauce

There is nothing not to like about a creamy, deliciously sweet, golden caramel sauce.  I have to make mine in small batches because to leave it in the fridge is just asking for trouble.  Add a dash of sea salt to it and it is taken up to another level.  Is there anything to beat homemade caramel sauce drizzled over your favourite dessert?  Nope, I didn’t think so.

Is it difficult to make?  Not really, but you have to focus just on making the caramel sauce and nothing else as it can go wrong very quickly.  It can be very tempting to stand and stir while you watch over the sauce but don’t as it will crystallise and ruin the end result.  The other temptation is to stick your finger in to have a quick taste – please don’t.  I have a huge blister on my finger because I could not resist the temptation.  Liquid sugar is unbelievably hot and sticky.

Also, when you add the cream and butter it does tend to bubble up a bit so make sure your pan is deep enough to prevent it bubbling over.

 Caramel Sauce 2
If you have a spare 11 minutes – you have to give it a go.

Caramel Sauce

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 250ml

Caramel Sauce

A deliciously rich and creamy caramel sauce made in minutes.

Ingredients

  • 250g caster (superfine) sugar
  • 4 tblsps water
  • 150ml cream
  • 50g butter

Instructions

  1. Put the sugar and water into a heavy-based pan.
  2. Heat gently until all the sugar has dissolved.
  3. Increase the heat slightly and gently boil for 5 - 6 minutes until golden brown - do not be tempted to stir during this process as the sugar will crystallise. Once the caramel starts to colour, swirl the pan gently to ensure it does so evenly, but don't stir. The deeper the colour, the better the flavour - just don't burn it.
  4. Remove from the heat, and carefully stir in the cream and butter until well incorporated.
  5. If you are making salted caramel then add the sea salt together with the cream and butter.
  6. Leave to cool slightly and then transfer to a sterilised jar and keep refrigerated.
http://mygoldenpear.com/2012/05/23/caramel-sauce/

Try serving the caramel sauce over these cute little apple pies or over a bowl of homemade vanilla ice cream.
Store the caramel sauce in the refrigerator but if it becomes too thick then a quick 30 seconds in the microwave will bring it back to a pouring consistency.
Enjoy!
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