What a great night we had making fruity cheesecakes or sundaes. Several of the students had requested to make these after tasting the winning recipe from Suzanne and Carley in September. There were several stages to make these which included crushing the biscuits, making a base, whipping cream and mixing the cream cheese also cutting the fruit to be added. The stuents all worked really well and within the hour they all had great tasting food to take home. Take a look at the photos below to see what a great night we had.

The pictures of the finished dishes look a bit messy but tasted great! The students used these containers to make it easy to take home!

Try the recipe below at home and make sure you add lots of fruit!
Cheesecake

8 digestive/oat/ginger biscuits – crushed mix together
1oz/25g – butter/margarine – melted (only for cheesecake not sundae)

½ pint/284ml double cream – whipped
½ lb/225g – soft cream cheese
2 tbsp golden syrup mix together in a bowl


Fruit – fresh - strawberries, raspberries, blueberries
Tinned –pineapple, peaches, pears
Frozen fruits

This cheesecake is delicious when making without fruit but by adding the fruit you make it into a healthier option. The ingredients above make one foil container cheesecake.

Method

1. Make biscuit base by mixing the crushed biscuits and melted butter together and place in foil container or loose bottom cake tin. If making sundae crush biscuits and put to one side to make layers of cream mixture and biscuits.
2. Mix together soft cream cheese and syrup and mix with the whipped cream.
3. If using fruit then only use 1 tbsp of golden syrup.
4. if using fruit you have several options –
Halve whole fruit and place on base of cheesecake or on top
Dice whole fruit and mix through mixture
Drain tin of fruit and add the fruit to the mixture
Sieve frozen fruit and add through the mixture to make a marble effect