White Chocolate Cheesecake - Recipe

I know that I should be blogging about salads and soups but I made this delicious cheesecake for my family at Christmas and I just have to share it with you. So if like me you are starting your diet 'next week' you might want to try this simple but delicious dessert.

Ingredients

300g philadelphia cream cheese

250g mascarpone cheese

300ml double cream

2 x 300g white chocolate bar. You can use any type of chocolate and even use less

500g biscuits e.g. digestives

200g butter

Mixed fruits for the topping

Method to the madness

Crush the biscuits until completely ground. Add butter (either in food processor or gently heat on hob) until desired crumbly consistency. The trick is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft, so make sure you add it a little at a time. Add the biscuit mixture to a cake tin and pat till flat. Leave to set in the fridge for approximately 30 minutes.

Begin melting the chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.

Mix the philadelphia and mascarpone cheese together with a whisk; hand or electric. Add double cream and whisk. Finally, add melted chocolate to the mixture and whisk. 

Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool and set overnight.

Finally decorate with fruit or other topping.

xxx

Recipe - Lemon Tart

Let's get things kicked off with a sunshiny recipe :)

Low calorie lemon tart :) Only 186 calories a slice!
Ingredient

For the pastry

• 50g butter , cut in pieces
• 140g plain flour
• 1 tbsp icing sugar
• 1 tbsp oil
• 1 medium egg yolk

For the filling

• 3 medium eggs , plus 2 medium egg whites
• 140g icing sugar , plus extra for dusting
• 2 tbsp finely grated lemon zest (about 4 lemons)
• 125ml lemon juice (from 4-5 lemons)
• 200ml tub half-fat crème fraîche

Method to the madness

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and stir in the oil, egg yolk and 1 tbsp cold water until dough comes together and gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin/dish. Ease the pastry into the tin. Press the pastry into the flutes so it sits slightly above the edge and trim the excess. Lightly prick the pastry base with a fork,  then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

While it’s chilling make the filling! Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Line the pastry case with baking parchment and baking beans and bake blind for 15 mins or until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden. 

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day - yes, all of it!

xxx