LEMON CHEESECAKE DESSERT
INGREDIENTS
12 digestive biscuits
100gms Butter, softened
1 tsp clear honey
2 Lemons, finely grated zest and juice
1 tbsp icing sugar
500gms Mascarpone
1/4 punnet Strawberries
1 sprig Mint
150ml raspberry sauce, to serve
spun Sugar, to serve
PREPARATION METHOD
1. Crush the biscuits into small pieces and combine with the butter and honey. Put this mixture into 4 metal rings and press evenly into the bottom of the moulds.
2. Stir the lemon juice, zest and icing sugar into the cheese, being sure not to mix it too much as this will cause the mixture to split. Taste as you go - if you have very juicy lemons you may not need all the juice.
3. Spoon the mix into the rings and use a palette knife to press it down to prevent air gaps. Sit onto serving plates and remove the rings, loosening with with a hot cloth or blowtorch.
4. Decorate the tops with the strawberries and sprigs of fresh mint. Spoon the sauce around the side and top with spun sugar.
LEMON CHEESECAKE BARS
INGREDIENTS
package cake mix, lemon
1/3 cup butter, softened
1 egg
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs
METHOD
Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.
Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm
FUDGE TRUFFLE CHEESECAKE
Ingredients
1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
PREPARATION METHOD
1.Preheat oven to 300 degrees F (150 degrees C).
2.In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3.In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4.In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5.Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven
EASY BANANA CREAM PIE RECIPE
INGREDIENTS
1 graham cracker or cookie crumb crust
1 cup. water with 1 tbsp. lemon juice
2 bananas
1 small. pkg. instant vanilla pudding mix
1 1/2 cup. milk
1 (8 oz.) sour cream
1 (3 oz.) cream cheese
1 small. pkg. Cool Whip
METHOD
Slice bananas into lemon water - be sure bananas are coated with lemon water; drain well. Mix together milk, sour cream and pudding mix. Gently fold bananas into pudding mixture. Put bananas and pudding in crumb crust.
Beat cream cheese until smooth; mix into Cool Whip and put over pudding mix. Chill.
EASY BLACKBERRY MOUSSE
INGREDIENTS
2 cups packed fresh blackberries
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cup plus 2 tablespoons granulated sugar
1/4 cup water
2 egg whites
1 1/2 cups whipping cream
Blackberries, for garnish, optional
Preparation METHOD
1. Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds.
2. Soften gelatin in 2 tablespoons cold water. set aside.
3. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into gelatin mixture.
4. Beat egg whites until stiff but not dry. Fold into berry mixture.
5. Beat cream until stiff peaks form. Fold into berries.
6. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries and whipped cream, if desired.
7. Chill in refrigerator for 3 hours or until ready to serve.
INGREDIENTS
12 digestive biscuits
100gms Butter, softened
1 tsp clear honey
2 Lemons, finely grated zest and juice
1 tbsp icing sugar
500gms Mascarpone
1/4 punnet Strawberries
1 sprig Mint
150ml raspberry sauce, to serve
spun Sugar, to serve
PREPARATION METHOD
1. Crush the biscuits into small pieces and combine with the butter and honey. Put this mixture into 4 metal rings and press evenly into the bottom of the moulds.
2. Stir the lemon juice, zest and icing sugar into the cheese, being sure not to mix it too much as this will cause the mixture to split. Taste as you go - if you have very juicy lemons you may not need all the juice.
3. Spoon the mix into the rings and use a palette knife to press it down to prevent air gaps. Sit onto serving plates and remove the rings, loosening with with a hot cloth or blowtorch.
4. Decorate the tops with the strawberries and sprigs of fresh mint. Spoon the sauce around the side and top with spun sugar.
LEMON CHEESECAKE BARS
INGREDIENTS
package cake mix, lemon
1/3 cup butter, softened
1 egg
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs
METHOD
Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.
Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm
FUDGE TRUFFLE CHEESECAKE
Ingredients
1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
PREPARATION METHOD
1.Preheat oven to 300 degrees F (150 degrees C).
2.In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3.In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4.In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5.Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven
EASY BANANA CREAM PIE RECIPE
INGREDIENTS
1 graham cracker or cookie crumb crust
1 cup. water with 1 tbsp. lemon juice
2 bananas
1 small. pkg. instant vanilla pudding mix
1 1/2 cup. milk
1 (8 oz.) sour cream
1 (3 oz.) cream cheese
1 small. pkg. Cool Whip
METHOD
Slice bananas into lemon water - be sure bananas are coated with lemon water; drain well. Mix together milk, sour cream and pudding mix. Gently fold bananas into pudding mixture. Put bananas and pudding in crumb crust.
Beat cream cheese until smooth; mix into Cool Whip and put over pudding mix. Chill.
EASY BLACKBERRY MOUSSE
INGREDIENTS
2 cups packed fresh blackberries
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cup plus 2 tablespoons granulated sugar
1/4 cup water
2 egg whites
1 1/2 cups whipping cream
Blackberries, for garnish, optional
Preparation METHOD
1. Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds.
2. Soften gelatin in 2 tablespoons cold water. set aside.
3. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into gelatin mixture.
4. Beat egg whites until stiff but not dry. Fold into berry mixture.
5. Beat cream until stiff peaks form. Fold into berries.
6. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries and whipped cream, if desired.
7. Chill in refrigerator for 3 hours or until ready to serve.
