I AM A TUNISIAN MAN HERE TO WARN YOU

Heidi

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Joined
Dec 9, 2009
Messages
14,135
Lovely recipes. Does anybody have a nice plain cheesecake recipe ?
sure do - and you don't have to bake it ;)

Ingredients

  • 2 packages (20 sheets) graham crackers
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 2 8-ounce packages cream cheese, room temperature

    Cream Cheese 8 Oz
    1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
Directions
  1. 1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  2. 2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  3. 3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  4. 4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
  5. 5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  6. 6. Unclasp sides of pan, and remove cheesecake.
 

Laura2014

Staff Member/Administrator
Staff member
Joined
Nov 10, 2014
Messages
3,909
Lovely recipes. Does anybody have a nice plain cheesecake recipe ?
I do too;

One large pack of digestive biscuits
Bash the hell out of them in a plastic bag.

Add three ones of melted butter.

Pop in a round cake tin with removable bottom, if not then use a flan dish - press down so firm, butnot solid. Nicer if crumbly.

Pop in freezer for ten minutes or fridge for 30 minutes

Mix one carton of mascopone cheese to one carton whisked double cream or crepe fresh

Optional) Squeeze two limes into the cream.

Spread over the top of the biscuit base.
Add grated white chocolate on the top. Sooooo nice
 

Laura2014

Staff Member/Administrator
Staff member
Joined
Nov 10, 2014
Messages
3,909
sure do - and you don't have to bake it ;)

Ingredients

  • 2 packages (20 sheets) graham crackers
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 2 8-ounce packages cream cheese, room temperature

    Cream Cheese 8 Oz
    1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
Directions
  1. 1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  2. 2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  3. 3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  4. 4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
  5. 5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  6. 6. Unclasp sides of pan, and remove cheesecake.
Are Graham’s crackers the same as Jacobs?
 

Mango Chutney

Administrator.
Staff member
Joined
Aug 29, 2015
Messages
11,735
Girls, I got a great recipe :)
Bloomin' brilliant brownies

Ingredients
  • 200 g quality dark chocolate (70%)
  • 250 g unsalted butter
  • 75 g dried sour cherries , optional
  • 50 g chopped nuts , optional
  • 80 g quality cocoa powder
  • 65 g plain flour
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs



Method
  1. Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
  2. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).
  3. Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
  4. Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
  5. Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
  6. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.
But there's no pic for me to dribble over :Cry:
 

Laura2014

Staff Member/Administrator
Staff member
Joined
Nov 10, 2014
Messages
3,909
US Ingredient UK Equivalent 1 UK Equivalent 2
Graham Crackers Digestive and Rich Tea Biscuits combined Ginger Biscuits

View attachment 43465 I don't know Jacobs
Talking of Ginger biscuits, ladies you have to try this;

One large (I like large in everything) packet of Ginger biscuits.
Soak each biscuit for 10 seconds in Sherry or port or rum.
Whisk double cream
Then cover each biscuit I cream and attach to another ginger biscuit until you have a long log. Then cover the whole log in whipped double cream
Refrigerate for an hour
Pure indulgence the alcohol soaked into the biscuit.
 

juicyfruit

Well-Known Member
Joined
May 10, 2017
Messages
1,021
Girls, I got a great recipe :)
Bloomin' brilliant brownies

Ingredients
  • 200 g quality dark chocolate (70%)
  • 250 g unsalted butter
  • 75 g dried sour cherries , optional
  • 50 g chopped nuts , optional
  • 80 g quality cocoa powder
  • 65 g plain flour
  • 1 teaspoon baking powder
  • 360 g caster sugar
  • 4 large free-range eggs



Method
  1. Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
  2. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).
  3. Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
  4. Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
  5. Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
  6. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.
Yay the recipes are back! Thank you Ladies!:D:D:D:D
 
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