Sunday, 31 October 2010

Rosies Black Cherry Cheese Cake

This recipe is for two individual cheese cakes, it takes about 5 minutes to make, for a larger cheesecake for a family you will need a pack of digestives and 500gm of Mascarponi and more sugar. Try using a different jam, fresh fruit. leave out the fruit and jam and add the juice of the lemon to the cheese, So many variations I waned to make one with lemon curd but wasn't able to buy any yesterday, as soon as I see some I will try it.

7-8 digestive biscuits
250gm Mascarponi cheese
2 tbsp sugar
1 Lemon
Black Cherry Jam

Crush the biscuits, I put them into a freezer bag and use a rolling pin to smash them, add enough melted butter to hold the biscuit together, put in the serving dishes and cool in the fridge. Meanwhile, put the mascarponi cheese in a bowl with the sugar and the zest of the lemon and mix together, put the jam, about one tablespoon on top of the biscuit base and put the mascarponi on top.

Edit, Paul just tasted the cheesecake, he says "less jam" But gorgeous though.

The Chocolate, using any chilled chocolate bars that you want, put the bar on a work top, using a large knife scrape the blade across the bar, you will need to hold the bar against you so be careful. for a powdery chocolate lean the blade towards you, for thin slivers hold the blade up right. place the chocolate on top and eat or return to fridge.

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