Super duper easy cheesecake!

Super duper easy cheesecake!

What you need:

Base
1 package of crumbly biscuit – your preference
3 tablespoons of butter
Filling & Topping
500 of ricotta cheese
3 eggs
1 glass of milk (250 ml)
100g butter
1 can of condense milk
300grs of cherry
3 tablespoons of vanilla sugar
Pre heat the over 200C.  To make the base add the butter and biscuit into the food processor and pulse until looks like a flour.  Butter a baking tray and press the mixture into the bottom of the pan until it’s all covered.
In a pan boil the milk and butter in medium heat. Once boiled turn of the heat and add the ricotta cheese – blend well.  Add the eggs and condense milk. Blend.
Over the pressed biscuit base add the filling. Bake for 45 minutes or until the mixture stop shaking.  

For the topping, pit the cherries reserving any liquid. In a pan, add the cherries with the vanilla sugar and let it cook for 10 to 15 minutes. It will form a jam. You can also add ready made jam if you don’t have cherry fresh in season.

Take to the fridge for a couple hours .Better eaten next day! Will last for a week.( Not in my house lol)

Little secrets for the perfect cheesecake
Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours.
The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture; over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.
Want another topping?  Why don’t you try this quick summer fruit compote.
500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
Vanilla pod
If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and vanilla pod.
Bring to the boil then simmer for 3-5 mins.
Don’t overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

lots of love,

Share:
  • Will have to try this recipe, I have failed miserably every time I have tried to make cheesecake. x

  • Good, Let me know how it goes. xx

Super duper easy cheesecake!

Super duper easy cheesecake!

What you need:

Base
1 package of crumbly biscuit – your preference
3 tablespoons of butter
Filling & Topping
500 of ricotta cheese
3 eggs
1 glass of milk (250 ml)
100g butter
1 can of condense milk
300grs of cherry
3 tablespoons of vanilla sugar
Pre heat the over 200C.  To make the base add the butter and biscuit into the food processor and pulse until looks like a flour.  Butter a baking tray and press the mixture into the bottom of the pan until it’s all covered.
In a pan boil the milk and butter in medium heat. Once boiled turn of the heat and add the ricotta cheese – blend well.  Add the eggs and condense milk. Blend.
Over the pressed biscuit base add the filling. Bake for 45 minutes or until the mixture stop shaking.  

For the topping, pit the cherries reserving any liquid. In a pan, add the cherries with the vanilla sugar and let it cook for 10 to 15 minutes. It will form a jam. You can also add ready made jam if you don’t have cherry fresh in season.

Take to the fridge for a couple hours .Better eaten next day! Will last for a week.( Not in my house lol)

Little secrets for the perfect cheesecake
Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours.
The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture; over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.
Want another topping?  Why don’t you try this quick summer fruit compote.
500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
Vanilla pod
If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and vanilla pod.
Bring to the boil then simmer for 3-5 mins.
Don’t overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

lots of love,

Share: