So be honest, who tried my Cape Malay curry with Natures Farms Penne dish? Ok, Maybe I should rather ask “Who went to bed that night dreaming of Eastern spices and all the fruitiness of a Cape Malay curry?
Well, today is not going to be very different my friends. Today I’m going to tell you how I made my first EVER Berry cheesecake using Natures Farms blueberry biscuits. These had to be my favourite of the range of Natures Farms products that i received. EEEEK!! Worry not people, It’s super easy and I will tell you exactly what you need to get to make it! Here’s a sneak peak into what it looked like ……. (I say looked because it’s gone. Consumed, inhaled, made home-in-tummies, savaged, demolished…. you get my point.)
What you will need!
- A big block of cream cheese (How long is a piece of string, I know. The BIG block of Philli will do!)
- +- Half a punnet cream
- 2 cups castor sugar
- A vanilla pod/ Half teaspoon vanilla essence
- +- Half a bag (about 10) Natures Farms Biscuits
- # quarters of a packet digestive biscuits (You could use tennis biscuits too!)
- +- Half a cup butter (melted)
- Fresh berries
- Good quality berry jam/preserve
This is the easiest recipe you will ever follow – well we all know how I feel about following recipes. I don’t 🙂
How you will do it!
- Crush the biscuits and add the soft melted (still warm) butter.
- Place the mixture firmly down in a cake tin (the one with the clasp/ever thingamajig – see how familiar i am with baking equipment? ) Bake for 10 minutes on 180.
- While your base is in the oven, whip half a punnet cream until its forms “Soft Peaks” – this is pretty much the only thing i seemed to do as i was told. I then added the cream cheese (which must be at room temperature unless you want to lend up with a block of hard cheese attached to your whisk!) Add your vanilla and beat together with an electric beater. (As usual I tried to go old school and do it my way. It wasted energy, time a whole lotta cream cheese which is just sinful really!)
- After allowing your base to cool down, pour your cream cheese mixture into the tin, pushing it evenly around the biscuit base. Cover with glad wrap and put in the fridge for at least 3 hours.
- For the coulis/compote, (Which are just a smart words for pure lets be honest) blend your choice of summer berries – we used blueberry and strawberries – with 4 tablespoons of jam.
- One the cheesecake has set, remove the tin and pour your coulis over it, adding some extra berries and grated Lindt chocolate for decoration. TA-DA!
Disclaimer : I can’t be sure (or held responsible) if the measurements are correct but these are what worked for me while I guessed my way through the recipe. BUT it worked so I guess that makes me a natural 🙂
It’s really just not in me to follow the rules when it comes to baking! Having said that, FREAK I’m impressed with my version of a berry cheesecake. I think the pictures speak for themselves? 🙂
Guys if I can do this, anyone can! It was so yum. As usual, I would love to know your thoughts, even it’s to tell me I suck at cheesecake and did it completely wrong. In which case I don’t give two hoots cause it tasted pretty darn delicious! Jokes – would love some honest feedback. xxx
This post was sponsored by Natures Farms
You can pop on over their pages by clicking on the following links!