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Top 5 dishes made from Thickened Cream OR Heavy Cream *whipped
1 . Choc Ripple Cheesecake
Choc Ripple Cheesecake
When I use Arnott’s Choc Ripple Biscuits for a Cheesecake’s base, I always have many leftovers. The other day, I decided to add the leftover Biscuits to the Cheesecake filling, and it turned a yummy Choc Ripple Cheesecake. Today I added Biscuits on top as well, so I used 1 whole packet. As I expected, those topping Biscuits turn soft and moist. It is a good idea to serve this Cheesecake with some fresh Berries OR Cherries.
Ingredient
50 g
Butter
2 teaspoons
Gelatine Powder
2 tablespoons
Water
1/2 cup
Milk
250 g
Cream Cheese *softened
1/4 cup
Caster Sugar
1/2 teaspoon
Vanilla OR 1 teaspoon Lemon Juice *optional
1 cup (250 ml)
Thickened Cream OR Heavy Cream *whipped
Cooking instructions
* Step 1
For the base, mix finely crumbled Biscuit and melted Butter until moist crumbs. If more moisture is required, add a small amount of Cream or Milk.
* Step 2
Line the base and sides of a springform cake tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing the Filling.
* Step 3
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves.
* Step 4
In a mixing bowl, combine softened Cream Cheese, Sugar and Vanilla OR Lemon Juice if you add any. Add the Milk & Gelatine mixture, and mix well. Whip Cream until soft peaks form, add to the mixture, and combine well.
* Step 5
Add broken Biscuits and mix to combine. Pour the mixture over the base in the cake tin. Spread broken Biscuits over the top evenly. Place the tin in the fridge and leave to set.
* Step 6
When the Cheesecake Filling is firmly set, the topping Biscuits should be soft and moist. *Note: It is a good idea to serve this Cheesecake with some fresh Berries OR Cherries.
Note: if there is a photo you can click to enlarge it
2 . No-Bake Mango Cheesecake
No-Bake Mango Cheesecake
I had a large Mango in the fridge and I knew we needed to eat it soon. Then my husband bought two Mangos, and there were three. That’s enough to make this delicious dessert. It is not difficult to make, but it takes time. If you make it in the morning, it will be ready in the evening. This is a perfect dessert on a hot summer day.
Ingredient
50 g
Butter
2 tablespoons
Water
1/2 cup
Milk
250 g
Cream Cheese *softened
1/4 cup
Caster Sugar
1 tablespoon
Lemon Juice
1 teaspoon
Gelatine Powder
1/2 cup
Mango Puree
1 tablespoon
Caster Sugar *optional
Cooking instructions
* Step 1
Crush OR process Sweet Biscuits into fine crumbs. I used a tough plastic bag and a rolling pin. Combine crumbled Biscuits and melted Butter until moist crumbs. If too dry, add a small amount of Cream or Milk.
* Step 2
Line the base and sides of a springform cake tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing Cheesecake Filling.
* Step 3
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves.
* Step 4
Peel and stone a Mango, cut roughly and place all pulp and juice in a blender. Blend until smooth. (I used a stick blender.)
* Step 5
Whip Cream until soft peaks form.
* Step 6
In a mixing bowl, use a whisk to combine softened Cream Cheese, Sugar and Lemon Juice. Add the Milk & Gelatine mixture and Mango Puree, and mix well. Add the whipped Cream and combine well. Pour over the base in the cake tin. Leave it in the fridge until firmly set.
* Step 7
When Cheesecake Filling is firmly set, make Mango Jelly Topping. You need 1/2 cup Puree and that would be 1/2 to 2/3 large Mango. Use the rest for decoration.
* Step 8
Soak Gelatine Powder in Water for 5 minutes. Heat in the microwave OR over simmering water, and melt the Gelatine. Try not to boil it. Add the melted Gelatine to Mango Puree and mix well. Add Sugar if required.
* Step 9
Pour the Mango Jelly onto the top of the Cheesecake, and spread evenly. Cool in fridge until Mango Jelly is completely set.
* Step 10
Decorated the cake as you like before you serve. I used Mango and Blueberries for the decoration. You may wish to use Whipped Cream, Passionfruit, etc.
Note: if there is a photo you can click to enlarge it
3 . No-bake Cheesecake with Strawberry Jelly Topping
No-bake Cheesecake with Strawberry Jelly Topping
No-bake Cheesecake can be made without Gelatine and I have a recipe ‘Super Easy No-bake Cheesecake’. However, a small amount of Gelatine makes superior texture. Today I made the top layer with fresh Strawberries that are in season now. I used Arnott’s Choc Ripple Cookies fo the base, but you can use your favourite sweet biscuits. Everyone enjoyed this dessert and I am quite happy with the result.
Ingredient
50 g
Butter
2 teaspoons
Gelatine Powder
2 tablespoons
Water
1/2 cup
Milk
250 g
Cream Cheese *softened
4 tablespoons (1/4 cup)
Caster Sugar
1 tablespoon
Lemon Juice
1 cup (250 ml)
Thickened Cream OR Heavy Cream *whipped
1/2 tablespoon
(1 & 1/2 teaspoons) Gelatine Powder
150 g
Strawberries
1 teaspoon
Lemon Juice *optional
Cooking instructions
* Step 1
For the base, mix finely crumbled Biscuit and melted Butter until moist crumbs. If too dry, add a small amount of Cream or Milk.
* Step 2
Line the base and sides of a springform cake tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing the Filling.
* Step 3
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves.
* Step 4
In a mixing bowl, combine softened Cream Cheese, Sugar and Lemon Juice. Add the Milk & Gelatine mixture, and mix well. Whip Cream until soft peaks form, add to the mixture, and combine well. Pour over the base in the cake tin. Place the tin in the fridge and leave to set.
* Step 5
To make Strawberry Jelly, soak Gelatine Powder in Water for 5-10 minutes. Wash and hull Strawberries. Using food processor or blender, process Strawberries into smooth puree.
* Step 6
Heat Strawberry puree and Sugar (and Lemon Juice) in a saucepan over a gentle heat until hot. Add the soaked Gelatine, stir until Gelatine dissolves completely, and remove from heat. Then leave it cool.
* Step 7
When the Cheesecake Filling is set and Strawberry Jelly is cool, pour the Strawberry Jelly onto the top of the Cheesecake, and smooth the surface. Cool in fridge until Strawberry Jelly is completely set. I decorated the cake with Strawberries and Blueberries.
Note: if there is a photo you can click to enlarge it
4 . No-bake Cheesecake with Lemon Curd Topping
No-bake Cheesecake with Lemon Curd Topping
No-bake Cheesecake can be made without Gelatine and I have a recipe ‘Super Easy No-bake Cheesecake’. Today I added Gelatine and the cheesecake had an excellent texture. I made a top layer of Lemon Curd that is also softly set. Everyone enjoyed it and I am quite happy with the result.
Ingredient
100-125 g
Sweet Biscuits *made into fine crumbles
50-60 g
Butter
2 tablespoons
Water
1 teaspoon
Gelatine Powder
1/2 cup
Milk
250 g
Cream Cheese *softened
1/4 cup
Caster Sugar
1 tablespoon
Lemon Juice
1 cup (250 ml)
Thickened Cream OR Heavy Cream *whipped
Cooking instructions
* Step 1
For the base, mix finely crumbled Biscuit and melted Butter until moist crumbs. If too dry, add 1-2 tablespoons Cream or Milk.
* Step 2
Line the base and sides of a springform cake tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing the filling.
* Step 3
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves.
* Step 4
In a mixing bowl, combine softened Cream Cheese, Sugar and Lemon Juice. Add the Milk & Gelatine mixture, and mix well. Whip Cream until soft peaks form, add to the mixture, and combine well. Pour over the base in the cake tin. Place the tin in the fridge and leave to set.
* Step 5
To make Lemon Curd Topping, sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. Heat in the microwave for 20-30 seconds until hot, but do not boil. Using a whisk, quickly mix it with Lemon Curd that shouldn’t be cold.
* Step 6
Pour the Lemon Curd mixture over the set cheesecake, and place the tin back in the fridge and leave to set completely.
* Step 7
Take out the cheesecake from the tin, remove the baking paper, and transfer to a serving plate.
Note: if there is a photo you can click to enlarge it
5 . Super Easy No-bake Cheesecake
Super Easy No-bake Cheesecake
This is my Super Easy No-bake Cheesecake. No Gelatine. No Yoghurt. No Sour Cream. No Condensed Milk. You only need basic ingredients. No special equipment is necessary. Anyone can make it. Serve this Cheesecake with fresh Fruit. It’s so light and refreshing. You’ve got to try it.
Ingredient
50 g
Butter
250 g
Cream Cheese *softened
1 tablespoon
Lemon Juice
1 cup (250 ml)
Thickened Cream OR Heavy Cream *whipped
Cooking instructions
* Step 1
For the base, mix finely crumbled Biscuit and melted Butter until moist crumbs. If too dry, add 1-2 tablespoons Cream or Milk.
* Step 2
Line the base of the tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing the filling.
* Step 3
Whip Cream until soft peaks form.
* Step 4
In a separate bowl, combine softened Cream Cheese, Sugar and Lemon Juice until smooth. Gradually add the whipped Cream and combine well.
* Step 5
Pour the filling over the base. Place the tin in the fridge to chill for at least 3 hours or until completely set.
* Step 6
Gently run a sharp knife around the inside edge of the tin to release the sides of the Cheesecake, then transfer to a serving plate.
* Step 7
Decorate the cake with fresh Fruit of your choice. *Note: Today I used Mango and Grapes.
Note: if there is a photo you can click to enlarge it
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