Cheesecake squares
The white chocolate in these helps them to set so you don't need gelatin, and it gives just the right amount of rich sweetness. Add chopped crystallized ginger or a few fresh berries, when in season, for that extra-special hit.
Makes 9-12 squares
200g / 7 oz plain sweet biscuits
100g / 3 oz unsalted butter, melted
250ml / 8 fl oz double cream
250g / 8 oz cream cheese
250g / 8 oz mascarpone
125g / 4 oz caster sugar
500g / 1 lb white chocolate, melted
To serve:
Crystallized stem ginger, roughly chopped
Process the biscuits in a food processor until they look like breadcrumbs. Add the melted butter, process briefly, then tip the mixture into a 22cm (8-9") square spring form tin lined with a square piece of baking paper. Press the biscuit mixture firmly into the base, then put the tin in the fridge until you need it.
Using electric beaters, whisk the double cream, cream cheese, mascarpone, sugar and chocolate together until smooth. Pour this mixture on to the biscuit base and put the cheesecake back into the fridge for at least 3 hours or overnight.
Cut the cake into 9-12 squares and decorate with crystallized ginger.
Marilyn's Note: I have no idea where I got this...I think from "The Independent" British newspaper. I was trying to find a light whole-grain scone like I had in York. Still looking for that, but this sounded good.
English biscuits can be found in World Markets.
Double cream can be found at Whole Foods, but I'm just going to add butter to my heavy cream to get it to 48%.
The white chocolate in these helps them to set so you don't need gelatin, and it gives just the right amount of rich sweetness. Add chopped crystallized ginger or a few fresh berries, when in season, for that extra-special hit.
Makes 9-12 squares
200g / 7 oz plain sweet biscuits
100g / 3 oz unsalted butter, melted
250ml / 8 fl oz double cream
250g / 8 oz cream cheese
250g / 8 oz mascarpone
125g / 4 oz caster sugar
500g / 1 lb white chocolate, melted
To serve:
Crystallized stem ginger, roughly chopped
Process the biscuits in a food processor until they look like breadcrumbs. Add the melted butter, process briefly, then tip the mixture into a 22cm (8-9") square spring form tin lined with a square piece of baking paper. Press the biscuit mixture firmly into the base, then put the tin in the fridge until you need it.
Using electric beaters, whisk the double cream, cream cheese, mascarpone, sugar and chocolate together until smooth. Pour this mixture on to the biscuit base and put the cheesecake back into the fridge for at least 3 hours or overnight.
Cut the cake into 9-12 squares and decorate with crystallized ginger.
Marilyn's Note: I have no idea where I got this...I think from "The Independent" British newspaper. I was trying to find a light whole-grain scone like I had in York. Still looking for that, but this sounded good.
English biscuits can be found in World Markets.
Double cream can be found at Whole Foods, but I'm just going to add butter to my heavy cream to get it to 48%.