#Foodie – cheesecake

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One of my favourite channels on tv is the food network channel on DSTV. One of my favourites shows on this channel is Siba Mtongana’s show, Siba’s table. What a joy! She has an incredible personality which truly transcends the life lived in front of a camera. Anyway, in one of her episodes, she was making my favourite (for now anyway) cheesecake! Now those that know me know that I am hopelessly in love with cheesecakes. It’s so deep that I think it’s turning into one of those things that you have to conciously tell yourself to stay away from. If you’ve never had cheesecake, you, my friend are missing out on a life changing experience. It’s like having little fairies doing the electric slide on your tongue lol 🙂 This recipe is from Siba’s show and you can get more of her recipes by going to www.foodnetwork.co.uk/recipes

Ingredients

……………………………………………………………………………………………

  • For the base:

  • 400g digestive biscuits
  • 200g butter

For the filling:

  • 500g cream cheese
  • 770g (2 cans) condensed milk
  • 250ml fresh cream, Technique: Whipping whipped
  • Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. Grated rind and juice of 4 limes

 

Directions

……………………………………………………………………………………………….

How to make Perfect No-Cook Cheesecake

1. Melt the butter in a saucepan then remove from heat.

2. Place the biscuits in a food processor and blitz until fine crumbs.

3. Add the crumbs to the melted butter and stir to combine.

4. Tip into a greased and lined 28cm tin and press down firmly with the back a spoon.

5. For the filling: put the cream cheese in a bowl and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. Whisk until soft and creamy, this will prevent lumps from forming and make it easier to combine with the other ingredients.

6. Add the condensed milk and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. Whisk again until well combined and smooth.

7. Stir through the lime juice and rind, reserving some of the rind to decorate.

8. Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. Whip the cream to soft peak then fold through the cream cheese and condensed milk mixture.

9. Pour over the base and smooth over with the back of a spoon.

10. Place in the fridge and leave to set for at least 12 hours or preferably overnight.

11. When set remove from the tin and transfer to a serving plate or cake stand and sprinkle over the remaining zest just before serving.

 

Enjoy 🙂

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