Welcome to my podcast. Now today we're doing a Lime Berry Cheesecake in the Glass. The ingredients, first of all we've got any biscuit we will be able to digest it, for rich tea, anything like that. Low fat spread to mix with the crumbs so you get a nice cheesecake base. That's the bottom part.
The middle part, here I've got cream cheese, condensed milk, lime zest and juice, and then for the topping fresh blueberries or any soft fruit will do and a red sort of fruit, you can buy that or make yourselves, it's up to you.
First thing to do is to make the base. Now very easy, here I've got the biscuits in a large bag and I am just going to use my fist to crush them up, you can use a rolling pin if you like, but with a rolling pin be careful as long as you put the rolling pin through the bag.
Now I'll tell you something else, it saves the mess over the kitchen, trust me, like so. Now here we've got some low fat spread which I've just melted. We're just going to add that to the crumbs, you can use butter, it's up to you, but here we're making a slightly lighter version, I just mix that together. Now think about this, a lot of people when I put the butter or low fat spread into the crumbs add too much because it doesn't actually sets right away. You think well, it ain't good enough fattiness to set it because you get away with a surprisingly small amount, like that, okay.
Four glasses or one big glass, it's up to you. Let's go and spread in, or sprinkle in a quarter of the mixture into each one. Now, what I don't want to do here is to pat this down too firm. A, you won't get out of the glass, and B, I just still find it particularly nice to eat.
Now the filling, it's my favorite tricks about condensed milk, I love it. Here I've got full fat cream cheese. I am going to add 200 grams of the condensed milk and just pour that allover the top, like so. Hand-whisk or let it whisk, it's up to you, but just bring the whole lot together. Now when you whisk this, you'll find that the cheese doesn't breakup for a second or two. Now the longer you whisk it for, the more the cheese breaks up and you need to whisk this until the cheese is broken up and you can't see your lumps and the mix will lighten slightly. This is the secret. Add your zest, let's beat it together. I will squeeze the lime.
Now you've probably got about 9 seconds when you stop whisking this. So lime juice is in, so it just thickens, so you don't add that now. Squeeze all the juice in. what I am doing here, you can use a squeezer, it's up to you, but it's just as easy use a fork. Put the fork in the lime, like so, twist the fork one way and the lime the other and all the juice will come out. Just squeeze in gently at the same time, it just does the job perfectly. This is the trick.
You just gently stir with the whisk and after 9 seconds 6, 7, 8, 9, the whole thing thickens perfectly and you've got a mousse straight away. The cold the cream cheese the quicker it will thicken. So I am going to show you this here. Look at that. It's thickening a little bit, even now it's still thickening. I am going to put the mixture. Look at that, perfect into glasses. We can make a large one in a trifle bowl. It's up to you.
Now I don't like to slide down too much. I will tell you the reason for that in a second. Then any soft fruit; blueberries, strawberries, raspberries, whatever is in season, I just rain on few of those, like so. And the berries will sit, even in that short space of time they will sit perfectly on top, like that.
Now, finally to top, I've got a red berry sauce here that I have bought. We can make you run by just chewing few raspberries and strawberries together, or even blueberries, and just spoon over, I'm going to spoon a bit on top, just like that, just to finish it off, and there it is finished. Look at that, just delicious!
For more of my delicious recipes go to carnation.co.uk.
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