Fudge base cheesecake
From edinburghfudge 15 years agoIngredients
- 300gr Fudge (flavour of your choice) shopping list
- 250-300gr Soft cheese shopping list
- 50gr icing sugar shopping list
- 1/2 vanilla pod shopping list
- 1/2 lemon shopping list
- 250ml double cream shopping list
- A handful of Raspberry’s, strawberry’s & blackcurrants shopping list
- 4 table spoons of sugar shopping list
- A good dash a brandy shopping list
How to make it
- Gently warm the fudge until soft and press into a cake tin (preferably a removable base tin) You can usually get away with leaving the fudge in a warm place like on the oven or near a radiator to get to the a soft consistency. Once the base is spread pop into the fridge to harden.
- For the cheesecake mix, take the soft cheese, icing sugar and double cream and mix preferably just for a minute or 2 in a food mixer—careful not to over mix the cream. Now add the scraped vanilla pod and a squeeze of the lemon. It’s that simple. Now add to the cake tin and leave for a minimum of 1 hour to chill.
- Just before serving I like to add a rich topping and recommend reducing the sugar in a pan with some brandy, add to this the berry’s and currants to soften and spoon over the cheesecake.
- This is from my website www.edinburghfudge.co.uk
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