Summer parties are in full swing this year (HOORAY!) and what’s a summer party without a delicious selection of summer desserts to indulge in?
If you’re hosting a summer party and want to WOW your guests with some amazing baking or if you’re attending one and would like to bring something along with you - this is just the blog post for you! Because who doesn’t love cheesecake...
- 140g unsalted butter
- 300g digestive biscuit, broken up
- 500g cream cheese, softened
- 85g icing sugar
- 300ml double cream
- 1 tsp vanilla extract
- 15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
- 4 tbsp hazelnut chocolate spread
- 25g hazelnuts, roughly chopped
To make the cheesecake base, melt the butter in a pan over a medium heat. Blitz/ crush the biscuits to a fine crumb and then add to the melted butter. Mix until combined and tip into a 23cm springform cake tin and press down in to the base. Put into the fridge to chill.
To make the filling, beat the cream cheese and icing sugar in a bowl. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates and spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hours.
Once set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. Once cooled, spread on top of the cheesecake and decorate with remaining chocolates and some chopped hazelnuts!
- 110g digestive biscuits
- 50g butter
- 25g light brown soft sugar
- 350g mascarpone
- 75g caster sugar
- 1 lemon, zested
- 2-3 lemons, juiced (about 90ml)
To make the base, crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs. Press the mixture in to a 20cm loose bottomed cake tin and leave to chill in the fridge for at least 6 hours.
To make the filling, beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours. It’s as simple as that!
- 125g digestive biscuits
- 75g ginger biscuits
- 100g melted butter
- 100g Strawberries
- 100g Raspberries
- 100g Blueberries
- 150g icing sugar
- 400g cream cheese
- 300g double cream
- Extra berries to decorate
To make the base, put the biscuits into a food processor and whizz into crumbs. Pour in the melted butter, mix and then press the mixture into a 23cm springform cake tin. Leave to chill in the fridge for at least 6 hours.
Heat the berries and icing sugar in a pan until they break down, allow to bubble for a few minutes until the mixture has a jam like consistency. Allow to cool for a few minutes then sieve into a bowl and leave to cool.
To make the filling, beat the cream cheese and cream together then add the berry mixture until well combined. Spread the mixture over the biscuit base and leave to set in the fridge for 2 hours until firm. Top with extra berries and voila, you have a BERRY nice cheesecake!
What are you waiting for? Ready, set, BAKE!
All of these recipes are from BBC Good Food.