Biscoff Lime Cheesecake

Biscoff Lime Cheesecake

Do you like Biscoff? Do you love Lime? If the answer is yes, you will absolutely love this.

With the weather being so warm and lovely lately, there is nothing more refreshing than a cool tangy cheesecake! This one, I wanted it to be a mix of tangy and refreshing but light and creamy too and I am happy to write that it was just that. I was so impressed with how this turned out.

The cheesecake is firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well. The Biscoff crust adds a good crunch to the experience in your mouth. This is now on my favourite dessert list.


For the Crust

1 packet of Biscoff Biscuits (250g) – (If you don’t like Biscoff, you can use Digestives)

2 Tbsp Butter , melted

For the Lime Layer

1 packet of Lime Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 small tub Greek Yoghurt (80-100g)

200ml Whipping Cream

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

Juice of 1 Lime

For the Topping:-

Zest of 1 Lime

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese, lime juice, 1/2 the lime zest and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and the lime zest to finish.
  7. Slice and Enjoy!


Creamy Strawberry Cheesecake

Strawberry Cheesecake

I love Strawberry season, big juicy fresh strawberries that just melt in your mouth….delicious!

Traditionally, the Scottish strawberry season only lasted about six weeks in summer, from June to July, however now we can get homegrown strawberries almost eight months of the year thanks to advancements in polytunnel technology.

Scottish Strawberries are famously some of the best in the world, but why? The temperate climate in Scotland allows the berries to have longer daylight hours but without the same levels of heat. This allows the berries to ripen slower so they produce more sugar and you get a sweeter berry.

Scottish Strawberries

Strawberries are one of the most versatile ingredients available to us, whether we eat them as they are, put them in desserts, muffins, a salad or even as a puree or compote to accompany a steak, there are so many ways we can eat them. But for this post, I am going to show you how to make a super delicious and creamy cheesecake. Yum!

Everything you need for a perfect summer dessert.


For the Crust

1 packet of Biscuits – (Digestives, Biscoff even Oreo’s if you like – whichever you prefer)

2 Tbsp Butter , melted

For the Strawberry Layer

1 packet of Strawberry Jelly (I used Hartley’s – my personal favourite)

100ml Boiling water

1 Small Tub Strawberry Greek Yoghurt (80-100g)

200ml Whipping Cream

150g Diced Fresh Strawberries

For the Cheesecake Layer

80g Unsalted Butter

120g Icing Sugar

200g Cream Cheese (I use Philadelphia – no other compares for me)

100ml Whipping Cream

1 tsp Vanilla Essence

For the Topping:-

Handful of Sliced Strawberries

100-200g White Chocolate Shavings (as much as you want really)

Method:-

  1. Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
  2. In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
  3. Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream and diced strawberries. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
  4. Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese and vanilla essence. Whip up your cream and fold into mixture.
  5. Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
  6. Before serving, sprinkle the white chocolate shavings over the top and place the sliced strawberries around the edge to finish.
  7. Slice and Enjoy!
strawberry cheesecake

If you love Cheesecake, you might enjoy my Lime Cheesecake too…..go take a wee look. https://theweecaledoniancook.com/2021/07/04/biscoff-lime-cheesecake/


Crunchie No Bake Cheesecake

Crunchie No Bake Cheesecake

It was National Cheesecake Day on July 30th, 3 days after my partners birthday & he wanted Cheesecake for his dessert. We must have went through every flavour on the planet until he decided that it was Crunchie he was going to settled for. To be honest I was glad as I do love a Crunchie Bar, it’s just that lovely melt in the mouth honeycomb that I like. This was delicious!

Fork full of Crunchie No Bake Cheesecake

Makes a Deep fill 9″ Cake

300g Cream Cheese (I use Philadelphia & full fat, it dosen’t work with the lighter one)

150ml Double Cream

80g Icing Sugar

3 Cadburys Crunchie Bars – Blitzed in a processor

1 tsp vanilla essence

13 Digestive Biscuits – Blitzed in a processor

50g Melted Butter

Milk Chocolate shavings for the topping

  1. Grease and line the bottom of a springform tin with greaseproof paper, set aside
  2. Mix the melted butter with the crushed Digestives and spoon into the tin, pressing down with the back of a spoon until compact and smooth. Chill in the Fridge for about 1 hour
  3. Meanwhile, mix the cream cheese, crushed crunchie bars and Icing Sugar together in a bowl with a hand mixer.
  4. In a separate bowl whisk the double cream and vanilla essence until soft peaks form.
  5. Fold the whipped cream into the cream cheese mix, don’t over mix as you want to leave as much air in as possible. Once your biscuit base has set, gently smooth the cream cheese filling on top, return to the fridge and allow to fully set for at least 12 hours or preferably overnight.
  6. Remove from fridge about 10-15 minutes before you are ready to serve and shave some milk chocolate over the top, or you could grate or break up another crunchie bar for extra flavour. Yum! Remove from Cake tin and slice.
  7. This can be kept in the fridge for about 2-3 days.

Hasselback Cheesy Chicken

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Hasselback potatoes now has competition! lol!   Using up leftovers in my fridge again!  Tasty wee dinner treat tonight.

Makes 1

1 x Chicken Breast

1 tbsp Lightest Philadelphia (Cream Cheese)

Small handful of cheddar cheese – grated. I used my favourite, Scottish Galloway!                                  20160809_125733

1 Smoked Bacon Medallion

Pepper to taste

 

  1. Preheat oven to 180 deg.
  2. Place chicken breast on a baking tray and make slices about 1 inch long and 3/4 way down to base. 20160809_125401
  3. Spoon cream cheese into slits, then slice the bacon medallion and place a slice in each slit. 20160809_125511  20160809_125618
  4. Sprinkle grated cheddar on top and finish with sprinkle of pepper.                         20160809_125724
  5. Oven bake for 25 mins.

Serve….so Yummy!

 

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Smoked Halibut Roll ups with Cream cheese Mix

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O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en  courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!

 

1 tbsp cream cheese

1 tbsp hollandaise sauce

1 packet smoked halibut

1 tsp dill

squeeze of lime juice

small handful of rocket leaves

rainbow peppercorns and salt to season

 

  1. Mix everything together (except halibut)
  2. Spread lightly over halibut and top with some rocket (or any garnish you like)
  3. Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
  4. Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!

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Peanut Butter, Chocolate and Toffee Mini Cheesecake

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Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!

Makes 12 Mini Cheesecakes

180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice

 

  1. Melt butter in a pan
  2. Put digestive biscuits into a food processor and blitz, add in melted butter and mix
  3. Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
  4. Refrigerate for about 20-30 mins
  5. Meanwhile mix cream cheese, peanut butter and icing sugar together    DSC_0064.NEF
  6. In a separate bowl mix double cream and vanilla until you get soft peaks
  7. Fold in cream cheese and cream mix together
  8. Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
  9. Refrigerate overnight or a min of 12 hours. Serve

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Nutrition Facts
Peanut Butter, Chocolate and Toffee Cheesecake

Servings Per Recipe: 12

Amount Per Serving

Calories: 134

  • Total Fat: 10.6 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 30 mg
  • Sodium: 118.5 mg
  • Total Carbs: 8.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 5.9 g
  • Protein: 1.7 g