White chocolate and ginger cheesecake. Mary Berry.

White chocolate and ginger cake.

A wintry cheesecake is great for spicing up your Christmas spread. To make it a little easier simply grate some chocolate on top instead of making the decorations.
Preparation time - less than 30 minutes
Cooking time - 30 minutes to one hour
Serves eight

Mary Berry’s White Chocolate Cheesecake.

White chocolate cheesecake | Mary Berry dessert recipes - Red Online:
Ingredients
50 g butter
25 g dark chocolate
300 g white chocolate,
broken into pieces
400 g full fat cream cheese
150 ml soured cream
2 eggs
1 tsp vanilla extract
Dusting of cocoa powder
About 225g fresh strawberries or raspberries

Method
1. Pre-heat oven to 160°C/gas mark 3.
2. Grease and line the base of a 20 centimetre
deep spring form cake tin with non-stick paper.
Melt butter and chocolate in small saucepan
over a low heat. Stir in crushed biscuits and
press evenly over the base of the tin chill in the
fridge.
3. Break the white chocolate into a bowl and
melt very gently over a pan of hot water (do not
allow the chocolate to become too hot), stir
occasionally with a spoon until runny and
smooth.
4. Whisk the cream cheese and eggs together in
a large bowl until smooth, add soured cream and
vanilla and whisk again until completely smooth
with no lumps. Stir in the melted chocolate and
mix together.
5. Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill. Remove the outside ring and lift base onto serving plate.
Serve dusted with cocoa powder and with a few fresh strawberries or raspberries.

Lemon and lime cheesecake.

Mary Berry Special Part Two: Lemon and lime cheesecake | Daily Mail Online:
Of all the desserts in my new book, this lemon and lime cheesecake is one of the simplest to make. You must use full-fat condensed milk and cream cheese for the recipe to work, as the filling won’t set if you use low-fat substitutes.
Serves 4-6
- 10 digestive biscuits, crushed
- 50g (1¾ oz) butter, melted
- 25g (scant 1oz) demerara sugar
- 150ml (5fl oz) double cream
- 397g can full-fat condensed milk
- 175g (6oz) full-fat cream cheese (room temperature)
- grated zest and juice of 2 large lemons
- grated zest and juice of 1½ limes
- 150ml (5fl oz) double or whipping cream, to decorate
- ½ lime, thinly sliced, to decorate
1. First, make the crust: place the crushed biscuits, see the tips below, together
2.with the butter and sugar, in a medium
3.bowl and stir until the ingredients are thoroughly mixed.
4.Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
5.Make the filling: place the double cream, condensed milk and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
6.Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
7.Up to 6 hours before serving, whip the cream until it just holds its shape, as in the  tips below. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.

The Mary Way: Crush The Biscuits
Place the biscuits in a clear plastic bag.
Lay the bag on a flat surface and run a rolling pin back and forth over the biscuits until they form crumbs.


Whip The Cream
Put chilled cream into a chilled bowl and start whipping slowly until the cream begins to thicken. (If using an electric mixer, use the lowest speed.)
Once the cream has thickened, start whipping a little faster.
Lift the whisk to see if the cream retains its shape.
If not, continue for a little longer.

Cheesecake.

- 14 Summer Desserts from Willow Bird Baking > Willow Bird Baking:

- You Need To Make This Lemon Cheesecake Braid - Willow Bird Baking:

- Strawberry Lemonade Cheesecake Bars with a Shortbread Crust > Willow Bird Baking:

- Willow Bird Baking - lessons in life & kitchen confidence:

- blackberry cheesecake galette – smitten kitchen

- Recipe: Magic lemon cheesecake | Mail Online:

'via Blog this'