This is a really gorgeous cheesecake from Amanda one of my fabulous Pampered Chef colleagues (though she isn’t sure where she got it from!) via Belinda who raved about it until I tried it!! As always its also very easy to make.
300g bourbon biscuits
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
½ teaspoon vanilla extract or paste (optional)
(Optional: a few squares of plain chocolate for grating over top)
- Chop biscuits using Food Chopper.
- Melt butter in Large Micro Cooker in the microwave – takes about 1 1/2 minutes on medium – check after every 30 seconds though!
- Stir biscuit into melted butter and press mixture firmly into Pampered Chef Springform Pan (or suitable 22cm springform pan) (I press the mixture down with my Mini Tart Shaper.)
- Chill base in fridge whilst you get on with the filling
- Soften cream cheese in Small Stainless Bowl with Small Mix n Scraper.
- Add sugar and combine.
- In Classic Batter Bowl whisk the cream using Double Balloon Whisk then add cream to cream cheese and sugar mixture. Add the optional vanilla extract/paste and combine.
- Break up Toblerone and melt in microwave in Large Micro Cooker. Do this at medium heat and check every 30 seconds. Should take approximately 1½ minutes. Fold into the cheesecake mix to combine as thoroughly as possible then put into springform pan.
- Place into fridge for 2-3 hours or overnight. (If you are in a hurry put in the freezer for 20-minutes to firm up!)
- Serve topped with chocolate shavings (The Pampered Chef Garlic Slicer makes this a doodle)
You could add a little Bailey’s to the mixture if you like too!
Some tell me they like to serve this with cream but I think that’s gilding the lily a little too much personally!
I wanted to find a pudding recipe I could make for my husband while he is dieting. I found this recipe and it is absolutely delicious so I thought I would share. It isn’t the most beautiful pudding but it does taste really good (diet or no diet!!!)
Butter for the pan
900g cream cheese (room temperature)
1 1/2 cups Equal Spoonful (or Splenda)
4 large eggs (room temperature)
zest of 1 lemon, optional
zest of 1 orange, optional
2 tablespoons of double cream
1 teaspoon of pure vanilla extract
protein: 8.2g fat: 28g carbs: 4g
Preheat oven to 180C and butter Springform pan.
Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 140C and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with cling film and refrigerate overnight up to 3 days.
Now I think that my cheesecake cracked because the oven was too hot but mine is a fan oven so I need to turn my oven down a little bit more . It didn’t affect the taste at all, just didn’t look as professional!
This is a totally yummy and fantastic cheesecake which can be whipped up in under 5 minutes (plus chilling time).
200g ginger snap biscuits, crushed (easiest and quickest way to get uniform biscuit crumbs is to use a Food Chopper)
50g melted butter
500g Mascarpone Cheese
40g icing sugar, sifted
finely grated zest and juice of 2 limes (using fine microplane grater and citrus press by far the best way)
Optional Decoration: 50g Dark Chocolate; 50g caster sugar; a few grapes
- Mix together the crushed biscuits and melted butter and press into the base of the Springform Pan (or loose bottomed cake tin)
- Put Mascarpone, icing sugar, lime zest, lime juice in Batter Bowl. Beat together using Mix ‘N Scraper.
- Spread over biscuit base. Chill for 30 mins (or even overnight)
- To Decorate (which I rarely do!) Melt the chocolate. Wash and pat dry some fresh rose leaves. Pull the underside of the leaves along the melted chocolate until coated. Allow leaves to dry coated side up.
- Meanwhile to frost the grapes, dip in water, shake off excess and coat with caster sugar.
- Carefully peel away easy rose leaf starting at the stem and arrange with the grapes on top of the torte.
This is the easiest and yummiest show off pudding!
200g ginger biscuits, crushed
50g melted butter
500g mascarpone cheese
40g icing sugar, sifted
grated zest & juice of 2 limes
Mix crushed ginger biscuits (use food chopper for easy biscuit crushing) & butter well. Press down into Springform pan.
Mix, mascarpone cheese, icing sugar, lime zest & juice.
Spread over biscuit base.
Chill for at least 30 mins (sometimes I make this the day before…)
See I said it was easy!!