I cannot say I am the biggest fan of cheesecakes. There is however a few exceptions that make me ever so tempted to try. I do love lemon&lime cheesecake by Nigella. It is rich, creamy and so lush. Well I am not one of those people that would be worried to use too much double cream.
I have never tried to make no-baked cheesecake until last week. It has been bugging me for a while as my oven seems to be giving me a bit of a hard time these days. And so I decided to experiment. This recipe takes literally 20 minutes to make and tastes delicious. So I hope you enjoy it too 😉
I also decided to lighten up the richness of the chocolate and cream with tangy and fresh passion fruit. It works very well and does not seem to spoil the solid texture of the cheesecake. Feel free to decorate the top with fresh raspberries or strawberries. Their bright red colour would make this dessert even more delightful.
150 g digestive biscuits
30 g melted butter
1 tbsp golden sugar
300 ml double cream
100 g soft cream cheese
40 g icing sugar
300 g dark chocolate
2 passion fruits
Line the sides of 9 inch cake tine with baking paper. This helps when you later try to get the cheesecake out of the tin. Crush biscuits until they form a breadcrumb texture. Then mix with golden syrup and butter. Press the biscuits to the cake tin and leave in the fridge to set.
Melt the dark chocolate over bain-marie and set aside to cool. Whip the double cream then add icing sugar and cream cheese. Add cooled chocolate to the mixture and passion fruit. Mix well and then transfer to the cake tin.
Leave the cheesecake to set in the fridge for at least 4 hours before serving.
As you probably noticed tarts are somehow my favourite desserts to make. If I am lucky they look and also taste lovely. I am very lucky that my friend has some mini tart tins I could use.
This time I decided to up pastry leftovers I had. It was not enough to make another large tart, I thought, so I made four small ones instead. The decorating was no rocket science as I still had some blueberries in the fridge. And so in the end I managed to make rather cute looking blueberry tarts with a bit of a passion fruit syrup.
I have learnt a few tricks since working with a shortcrust pastry. Never push pastry with a rolling pin to stretch it. Just roll it out with sharp but short strokes. Pastry sometimes crumbles a lot but be patient and it will eventually work. When blind baking always ensure the pastry is crispy and has sort of a biscuity texture before removing the baking parchment with the beans. And once the pastry is turning nicely golden it will be lovely and dry when filled with the cream.
Sweet Treats: Blueberry Tarts with a Passionfruit Syrup
For the pastry
200 g plain flour
100 g cold unsalted butter, cut into cubes
2 tbsp cold water
For the filling
100 ml double cream
4 tbsp passion fruit syrup
250 g blueberries
For the pastry, rub the butter, with your fingertips, into the flour to create a breadcrumb texture. Shake the bowl every now and then to allow large lumps come to the surface. Once the texture is fairly even sprinkle a little bit of water and work the dough with a round end knife until it come together. Bring the dough together with your hands and tip on a surface. Sprinkle the surface with a bit of flour, this will make it easier when rolling the pastry. Sprinkle a bit more flour on the rolling pin and roll the pastry to about 1 mm thickness. Cut the pastry to a slightly larger size than each tin and lay carefully over each tin. Press the dough into the wrinkled corners of tin using your fingers. Chill for about 20 minutes.
Heat the oven to 200 C/180 C fan/ gas 6. cover the pastry with a baking parchment sand fill with baking beans. Blind bake for about 10 minutes and then without the paper for another 5-8 minutes. Take out of the oven once golden in colour and allow to cool down. Trim the edges with a sharp knife to cut the overhanging pastry.
Whip the double cream until it is about to thicken and then spread over each pastry shell. Spread some of the passion fruit syrup over each tart. Or if you prefer whip the syrup with the cream. Place blueberries in circles starting with the outer circle. And finally sprinkle a little bit of icing sugar on top.
Now that Easter Eggs are all eaten, I am craving a slightly lighter desserts. I love making sponges and especially this airy roulade sponge. It is very easy to put together and taste superb with fruits. Unfortunately strawberries and raspberries are not yet in season. And even though shops are already filled with amazing colours most fruits still lack the lovely sun-kissed taste of the summer. So I decided to use mango again, and of course my current favourite, passion fruit!
If you feel double cream is too heavy, please feel free to replace it with whipping cream. It will work perfectly well and spreading it is much easier as it is less likely to curdle. Adding vanilla essence will also bring out lovely soft but not overly sweet flavour.
I have gone into one of those moods the other day and looked up the amazing patterns of Swiss rolls around the world. I would be lying if I said I was not super jealous of stunning, imaginative and artistic rolls. But then practice makes it perfect and maybe one day I will be posting my own ‘impressionistic’ Swiss roll. I will keep you posted anyway… 😉
Mango and Passion Fruit Roulade (serves 6-8)
85 g aster sugar
85 g plain flour
1 tsp baking powder
1 tsp vanilla extract
1 ripe mango
1 or 2 passion fruit
200 ml double cream
icing or caster sugar for dusting
Preheat the oven to 190 (170 fan, gas mark 6). Line baking tray with baking parchment, preferably oblong tray with even surface.
Whisk eggs with caster sugar until pale and light in texture. This will take good 5 minutes with an electric whisk. Then carefully fold in the flour mixed with baking powder, using large spoon or spatula. Add the vanilla extract. Spread the mixture to the baking tray and put into the oven for 10-13 minutes. The baking time varies due to the thickness of the sponge. Once sponge is turning golden and springs back when touched, take out if the oven. Leave to cool slightly. Then separate sponge from the parchment and turn on clean baking parchment, then roll it whilst still it is warm. Keep in the rolled position until completely cool.
Whip double cream until just almost solid. Spread over the unrolled sponge. If you whip the cream too much it will start to curdle when spreading. Always ‘underwhip’ the cream so that is still slightly liquid. Scatter chopped mango and one or two passion fruits over the sponge. Them roll the sponge carefully whilst using baking parchment to hold the outside. Leave in the fridge to cool for about 2 hours. Dust with icing sugar before serving.