Do you remember those delicious home made cheesecakes from your childhood when they were still uncommercialised and had a lighter flavour? I serve this up for the children sometime who actually do not like cheesecake normally, they love this version.
This is not a last minute pudding as it needs chilling to allow it to set.
Packet of biscuits – digestives or I used ginger nuts
Tub of Soft Cheese
Tin of Condensed Milk
Sheet of Gelatine
Tin of Mandarin Pieces
Break up the biscuits in the old fashioned way – a bag and a rolling pin or you can use a chopper to get them really small and even.
Melt the butter and add the biscuits – mix well
Cover the bottom of the dish with the biscuit mix, leaving a slight well in the centre. Leave to chill for a good hour or so – I use the freezer to help things along.
Soak the gelatin according to the packet instructions – as different makes have different ways of making it. I use leaf gelatin so it needs to be soaked in cold water.
Meanwhile, in a blender add the cheese and the condensed milk and whisk well till it is a runny consistency. Add in the soaked geletine and whisk again. You could add vanilla extract or lemon juice at this point but it is fine without.
Pour into the hard biscuit base and return to the freezer / fridge for chilling.
Make sure the centre is solid before serving then remove from fridge and add the drained mandarins. At this point any fruit can be used, strawberries, raspberries or any other.
Serve to the delighted family but be warned – there is enough for about 10 people so I tried to save some for the next day. The fridge imp was obviously hungry overnight and there was non left the following day!
Have a go and let me know any variations you come up with.
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Sunday lunch and I didn’t have anything for pudding. It is only on a Sunday that I go to the trouble of making a pudding but it had completely slipped my mind when I was shopping earlier in the week.
I had a browse in the fridge and cupboard and found some ingredients to make a sort of cross between lemon meringue pie and lemon cheesecake.
Digestive biscuits – I used ½ packet
Philidelphia soft cheese – I had a nearly full pot but no plans to use it up
Lemon curd – this half jar had been in the fridge for ages
Crème fraiche – ¾ of a pot left and it would go off soon
Gelatine leaf – usually have this in the cupboard
Touch of hot water
Crush the biscuits well and add to the melted butter, coat well then arrange in a serving dish. I made a thick base rather than a well.
Allow to cool in the fridge.
I used the gelatine leaf and added the smallest touch of boiled water, then brought the whole thing back to the boil which melted the leaf.
I threw all the other ingredients into a bowl and mixed thoroughly to make a cream then added the geletine and mixed well again.
I topped the biscuit base with the cream mix and left in the fridge to chill.
Because there was not a lot of anything no strong overpowering flavours came through, it just tasted very light and refreshing and the whole family loved it. A dusting of icing sugar would have made it look good but I didn’t have any.
Have you got a quick easy pudding recipe, let me have it and I will have a go.
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