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A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner
Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins
For the base
250 g digestive biscuits
100 g buttermelted
For the filling
10 Keeling’s strawberriessliced
250 g Keeling’s strawberrieshulled
100 g icing sugar
1 tsp vanilla extract
600 g full fat cream cheese
275 ml double cream
To decorate
Keeling’s strawberriessliced
1
Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.
2
For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3
Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4
Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5
For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6
Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).
7
Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8
To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
9
Decorate with slices of fresh Keelings strawberries.
Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.
Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.
We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.
If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.
This recipe makes 14 sandwiches.
Ingredients:
Method:
Ingredients:
Method:
Assembly:
If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.
What you need:
How to:
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
Tiramisu
The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.
Serves 8–10
Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.
Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.
Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.
SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.
Pavlova Wreath with Exotic Fruit
Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!
Serves 10–12
Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer.
Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.
Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.
Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.
Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.
Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
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Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.
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