Easy Peasy Lemon Cheesecake

A really quick no bake cheesecake recipe - the result was very well recieved!

It's more of an American thick cheesecake than a delicate one but very delicious!

THE RECIPE

Easy Peasy Lemon Cheesecake
(Serves 8+)

397g sweetened condensed milk (1 can)
300g mascarpone cheese
285ml double cream
4 large lemons
12 digestive biscuits
80g butter

Note: For best results use a 7 or 8 inch loose bottom cake tin.

1. Put the hob on a low heat and melt the butter slowly in a saucepan.  When the butter is fully melted add the crushed digestive biscuits (I found the best way to do this is put them in a sandwich bag 4 at a time and hit with a rolling pin). 

2. Once the butter has been absorbed into the biscuit turn the mixture into the cake tin and pat down.  Place in the fridge.

 

3.  Place the mascarpone cheese in a mixing bowl and use an electric whisk to soften.  Add the condensed milk and double cream slowly, mixing in between. 

4. Roll the lemons on a work surface (this is said to create more juice), then slice and squeeze the juice into a bowl.  Add the juice to the mixture bit by bit, mixing in between.

5.  The mixture should now be thick and creamy.  Remove the biscuit base from the fridge and add the mixture on top.  Smooth the top of the cheese cake with a spatula or back of a spoon.  Take one of the squeezed lemons and grate some rind on top of the cake for an extra lemon kick.

6.  Place the whole cake in the fridge for at least an hour.  I made mine the night before and it turned out lovely! 

White Chocolate and Cranberry Cookies

Lovely cookies = great weekend treat!

THE RECIPE

White Chocolate and Cranberry Cookies
(Makes approx 15)

125g butter (room temp)
125g soft light brown sugar
150g plain flour
100g white chocolate chips
50g white chocolate (finely grated)
50g dried cranberries
1 egg
1 tbsp milk
1/2 tsp baking powder

1.  Preheat the oven to 180C and line 2 baking trays with baking paper.

2.  Cream the butter and sugar together in a large bowl (a wooden spoon is fine for this).  Then beat in the egg and milk.

3.  Add flour, baking powder, grated chocolate, chocolate chips and cranberries into the mixture.  Mix gently with a dessert spoon until you have an even mixture. 

4.  Place dessert spoonfuls of the cookie mixture onto the baking trays.  Don't forget to leave space for the cookies to expand!  You may need to reuse one of the trays for the rest of the batch. 

5.  Bake for 12-15 mins until the cookies are golden but still slightly soft.  Leave to cool on the tray for 5 mins then leave to cool completely on a wire cooling rack.

Amazing enjoyed warm also!