Ingredients:
150g ginger nut biscuits
150g hobnobs or oaty type biscuits
100g butter
1tbsp golden syrup
500g cream cheese. We used 2 tubs of quark cos it's virtually fat free so you don't feel quite so bad about eating it.
100g caster sugar
120g double cream. I know you is supposed to measure cream in liquid measures but it easier to weigh it if you asks me.
1tbsp lemon juice
2tsp vanilla essence
1 jar of Tesco finest salted caramel dessert sauce. I knows this is a very specific ingredient and if you wants to use some other kind of dessert sauce or whatever then you can but trust me when I tell you that this partikliar one is the bestest in the world.
How to make the cheesecake:
Preheat oven to 180c.Grease 8" loose bottomed cake tin. Put the biscuits in a bag what seals and crush with a rolling pin or in the blender. It's much quicker in the blender but we haven't got one anymore cos last time we was making cheesecake the little boy next door knocked on the front door to ask for his ball back and Mummy jumped and the top of the blender fell off the base and the cog thingy blew up and there was smoke everywhere. So it's in the bin now. We don't have a blender anymore.
Melt butter and syrup in a bowl in the microwave (or over a pan of hot water if you is old fashioned).
Mix with the crushed biscuits, then pack firmly into the bottom of the cake tin.
Bake for 10 minutes.
Cool for 20 minutes..
.In the meantime...
Beat the cream cheese, sugar, lemon juice and vanilla essence.
In a separate bowl whip the cream til its dead firm.
Fold the whipped cream into the cheese mixture.
Open the jar of salted caramel dessert sauce. Lick all the sauce off the lid. This is a very important step.Spread most of the sauce over the cooled biscuit base, remembering to save a little bit so you can eat it with your fingers or paws.
Spoon the creamy cheese topping on top of the sauce.
Put it in the fridge overnight or at least for a few hours.
EAT IT UP. Like this OMNOMNOMNOM
*P.S. We have made variations of this cake. They include using raspberry or strawberry dessert sauce instead of salted caramel and one that went down partikly well with the minihumans was using 2 tubs of choklit philadelphia cheese instead of ordinary cream cheese to make a choklit cheesecake. You can also add a layer of belgian choklit sauce but you don't need it, the creamy cheese bit is choklity enough on it's own.
150g ginger nut biscuits
150g hobnobs or oaty type biscuits
100g butter
1tbsp golden syrup
500g cream cheese. We used 2 tubs of quark cos it's virtually fat free so you don't feel quite so bad about eating it.
100g caster sugar
120g double cream. I know you is supposed to measure cream in liquid measures but it easier to weigh it if you asks me.
1tbsp lemon juice
2tsp vanilla essence
1 jar of Tesco finest salted caramel dessert sauce. I knows this is a very specific ingredient and if you wants to use some other kind of dessert sauce or whatever then you can but trust me when I tell you that this partikliar one is the bestest in the world.
How to make the cheesecake:
Preheat oven to 180c.Grease 8" loose bottomed cake tin. Put the biscuits in a bag what seals and crush with a rolling pin or in the blender. It's much quicker in the blender but we haven't got one anymore cos last time we was making cheesecake the little boy next door knocked on the front door to ask for his ball back and Mummy jumped and the top of the blender fell off the base and the cog thingy blew up and there was smoke everywhere. So it's in the bin now. We don't have a blender anymore.
Melt butter and syrup in a bowl in the microwave (or over a pan of hot water if you is old fashioned).
Mix with the crushed biscuits, then pack firmly into the bottom of the cake tin.
Bake for 10 minutes.
Cool for 20 minutes..
.In the meantime...
Beat the cream cheese, sugar, lemon juice and vanilla essence.
In a separate bowl whip the cream til its dead firm.
Fold the whipped cream into the cheese mixture.
Open the jar of salted caramel dessert sauce. Lick all the sauce off the lid. This is a very important step.Spread most of the sauce over the cooled biscuit base, remembering to save a little bit so you can eat it with your fingers or paws.
Spoon the creamy cheese topping on top of the sauce.
Put it in the fridge overnight or at least for a few hours.
EAT IT UP. Like this OMNOMNOMNOM
*P.S. We have made variations of this cake. They include using raspberry or strawberry dessert sauce instead of salted caramel and one that went down partikly well with the minihumans was using 2 tubs of choklit philadelphia cheese instead of ordinary cream cheese to make a choklit cheesecake. You can also add a layer of belgian choklit sauce but you don't need it, the creamy cheese bit is choklity enough on it's own.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.