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Ricky Murray

Cooking good food on a budget and full flavours

Category

sugar

Different take on a cheesecake

Cheesecakes are a huge this in my family and everyone loves them so I wanted to make something a little different and use the cheese I was sent, so I thought id go with a jelly cheesecake. Please check the link at the bottom for ‘Rickettfieldcheese’

CHEESECAKE

5.2oz (150g) ‘Rickettfield apricot cheese

4 gelatine leaves

125ml milk

125ml double cream

2.8oz (80g) sugar

BASE

12floz water

9 apricots, peeled, pitted, chopped

14 oz (400g) sugar

4 gelatine leaves

Start by making the base, add the water, apricots and sugar to a large pan over a medium heat, bring to the boil and then simmer for 10-15 minutes and remove from the heat.

Place 4 gelatine leaves in a bowl of cold water to soak for 5 minutes, meanwhile crush all the apricots in the bottom of the pan with a potato masher then strain through a cheese cloth or muslin and discard the pulp (I save for making jam), place back on a low heat, remove the gelatine leaves from the water then squeeze out any excess liquid, stir these into the apricot mixture, once dissolved remove from the heat and its now time to decide if you want a big cheesecake or little ones……. I went with little ones so pour the jelly into glasses (about halfway up) then into the fridge for about 1-2 hours to set.

When they’ve set you can get on with the topping.

Put the last 4 gelatine leaves into the bowl of cold water, meanwhile in a large pan over a medium heat add the milk, double cream and sugar heat while stirring until its just about to boil, remove the gelatine, squeeze out any excess liquid and stir into the mixture until dissolved then stir in the apricot cheese.

Pour this into the glasses over the apricot base then into the fridge for 1-2 hours until set and enjoy!

This takes little cooking and if done in a big bowl, its sure to wow everyone!

Rickettfieldcheese

JellyCheesecake

 

 

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Oreo fudge

oreofudg

18oz milk chocolate

1 pack of Oreos

2tsp vanilla extract

1 tin of condensed milk

Break the chocolate into the slow cooker. Add condensed milk and vanilla extract. Put on high for an hour stirring every 10-15 minutes. When ready break the Oreos up then stir them in. Pour into a square cake tin then into the fridge to set for 2 hours.

Or you can do it on the gas hob but this is the only way I haveĀ everĀ done fudge on a gas hob.

Extra ingredient needed is:

3 1/2oz icing sugar

Just place the chocolate, milk and vanilla into a large non-stick pan. Melt over a low to medium heat, stirring occasionally until nice and smooth. Sieve in the icing sugar and mix thoroughly. Mix in the broken Oreos then pour into a square cake tin and cool in the fridge for 2 hours.

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